Sell-out stops in San Francisco, a smokehouse tray first

Start with a smokehouse that still carries its pop-up DNA. Smokin D’s blends Mexican and Asian influences into Texas-style barbecue, with overnight smoked USDA Prime brisket and a brisket grilled cheese. Aim for the opening stretch if brisket is the point, then frame the milk-bun contrast before the tray gets dismantled.

Tuesday is for the fried-chicken detour with enough texture to hold a camera. San Tung’s Northern-style Chinese menu centers its dry-fried wings, then keeps the table moving with juicy dumplings and handmade noodles. Order the wings first, add one noodle dish, and let the sides cool into a deliberate spread rather than a rushed stack.

Make Wednesday the full charcoal session: Han Il Kwan for sizzling Korean comfort and banchan, then Wooden Charcoal for classic grilled meats and traditional dishes. Start with the broader spread before chasing one perfect bite, because the visual payoff here is the grill, side dishes, and smoke building across two Richmond tables.

Thursday turns the route toward Cantonese roast: Clement BBQ keeps the brief focused on roast duck, crispy pork, char siu, and soy sauce chicken with rice or noodles. Ask for the combination that gives you contrast, then photograph the glossy roast before the takeout box turns into a side-by-side tasting board.

Friday earns the smokehouse deep dive. Memphis Minnie’s has run on Haight Street since 2000, with slow-smoked brisket, ribs, smoked fried chicken, hot links, and classic sides. Start with the smoked fried chicken if the angle is novelty, then keep room for collard greens, potato salad, or mac and cheese.

Saturday shifts from counter energy to a polished Castro dinner. Blind Butcher pairs prime selections with handcrafted cocktails in an elevated American setting, so it is the week’s strongest conversation stop. Choose the cut before the room becomes the main event, then use the plate, glassware, and street setting for the photo.

Close with 4505 Burgers & BBQ in Divisadero, where slow-smoked brisket shares the stage with the Best Damn Cheeseburger, BBQ plates, and comfort-food sides. Treat the burger as the final benchmark, then compare its char and the brisket’s smoke without pretending one format replaces the other.