by Frank Sabatini Jr.

—{ hot eats ]—

Nicknamed Frankie the Bull by his fellow contestants on Bravo’s Top Chef, the rambunctious Frank Terzoli has leapt from reality TV celebrity to serious meat smoker. His new restaurant in the Morena District gives San Diegans a taste of genuine Texas-style barbecue, with ribs and chicken that fall away from their bones after undergoing several hours in a smoker. The menu also includes down-home sides such as corn salad, mac-n-cheese and feisty gumbo. Wait staffers don embellished cowboy hats, while wagon wheels and a prominent Western mural carry the theme onto the patio.

—[ chef trick ]—

My secret for making great ribs or pot roast is to first rub the meat in any type of spice blend, and then steam it in coffee instead of water for about two hours. The caffeine wakes up the flavor of the meat. Afterwards, grill or broil the meat while slathering on your favorite barbecue sauce.

— Frank Terzoli, Chef-owner

1127 W. Morena Blvd. • 619-276-2855