It’s in the rub

I had some ribs last night that were so good I couldn’t stop talking about them and I had to write about them.  Stopped by Farmer Brown in San Francisco after putting the finishing touches on a new exhibition to observe National Black Business Month, going up in the Visitor Information Center of the San Francisco Convention and Visitor Bureau.

Had the ribs with cayenne-carrot cole slaw and shrimp cakes along with ginger beer. They melted off the bone, but the most remarkable thing was the seasoning.   Chef/co-owner Jay Foster strolled by and I pulled him over to give the compliment.   He said, “its the dry rub that makes the difference.”

There’s a lot more going on there than the good food.  It gives black business a foothold right at the heart of the San Francisco tourism  district, just a block from the cable car turnaround for Powell Street.  Jay gives a presence for artist Keba Konte, whose work provides the black agriculture theme throughout the restaurant, and also for ginger beer maker Prince Neville, who brews in the basement under the restaurant.  Another brother does the valet parking to his lot around the corner.  It underscores our feeling that eateries are central to a revival of the visible black business district across America.


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