You’re walking down Mission Street, the fog is starting to do its thing, and you’ve got a reservation at 301 Mission. You aren't just there for a meal. You’re there because of the names attached to the door: Ayesha Curry and Michael Mina. When International Smoke first opened, it felt like a collision of worlds. High-end culinary technique meets the backyard barbecue. But honestly, the international smoke san francisco menu is a bit of a chameleon. It changes. It adapts. And if you go in expecting a standard Texas rib joint, you’re going to be very confused.
It’s loud. The energy in that room is high-octane. You’ll see tech workers from Salesforce Tower clinking glasses next to families who drove in just to try Ayesha’s cornbread. That cornbread? It’s basically a local legend at this point. But we need to talk about the nuance of the menu because it’s not just about fire and meat. It’s about global spices and how those two worlds—Mina’s refined palate and Curry’s home-grown passion—actually play together on a plate.
The Reality of the Barbecue Styles
If you look at the international smoke san francisco menu, you’ll notice they don't stick to one zip code. Most BBQ spots pick a lane. They’re either Kansas City sweet or Carolina vinegar. International Smoke rejects that. They want to take you to St. Louis, then maybe to Korea, and then back to the American South.
The St. Louis Cut Pork Ribs are the anchor. You can get them with a variety of glazes. The "Chef Ann’s" recipe is the classic—sweet, sticky, and deeply nostalgic. Then there’s the Korean Sesame option. It’s funkier. It has that gochujang kick that cuts through the fat of the pork. Most people get overwhelmed by the options. My advice? Don't overthink it. Get the sampler if you’re with a group. Ribs here aren't the "fall off the bone" mush that people often mistake for quality; they have a tug. They have integrity. That’s a Michael Mina hallmark—texture matters as much as the smoke ring.
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Wait, we have to talk about the Smoked Wagyu Brisket. It’s served with a black garlic jus and pickled vegetables. This is where the "International" part of the name really earns its keep. It isn't just a slab of meat on butcher paper. It’s presented with the kind of plating you’d expect at a white-tablecloth spot, yet it tastes like something that’s been hovering over embers for fourteen hours. The fat rendering on the Wagyu is exceptional. It’s rich. Almost too rich. You definitely need the acidity of those pickles to keep your palate from giving up halfway through.
That Cornbread and the "Must-Order" Starters
People lose their minds over the Thai Style Curry Cornbread. It sounds weird. Curry? In cornbread? It works. They serve it with a red curry butter that is frankly addictive. It’s moist, dense, and has a slight heat that lingers just long enough. It’s one of those dishes where, once it hits the table, conversation just stops for thirty seconds.
Then there’s the Roasted Cauliflower. Now, look. Ordering cauliflower at a meat-heavy restaurant usually feels like a consolation prize for the vegetarians. Not here. They hit it with tahini, feta, and pomegranate. It’s charred. It’s salty. It’s bright. Honestly, it holds its own against the ribs. If you’re trying to navigate the international smoke san francisco menu without feeling like you need a nap immediately after, this is your secret weapon.
- Ayesha’s Fresh Baked Cornbread: Red curry butter, honey.
- Double Smoked Bacon: It’s thick. It’s glazed in black pepper and maple. It’s basically a candy bar made of pork.
- Mama Mina’s Falafel: A nod to Michael Mina’s Egyptian heritage. It’s crunchy and light.
Don't skip the shellfish, either. The Shellfish Platter or the grilled oysters offer a necessary break from the heavy smoke flavors. San Francisco is a seafood town, after all. The kitchen knows they can't ignore the Pacific just because there’s a smoker in the back.
Navigating the Entrees and the "Big Board"
When you get into the heavier hitters, you see the "Signature Entrees." This is where the price point starts to climb, and you have to decide if you’re here for a casual dinner or a "celebration" meal. The Wood-Fired Steaks are great, but are they why you came to International Smoke? Maybe. The 14oz New York Strip is solid. But if you want the soul of the restaurant, you’re looking at the Smoked Rib Tip Mac & Cheese.
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It’s heavy. It’s aggressive. It’s delicious.
There’s also a constant rotation of seasonal specials. Last time I checked, they were doing some incredible things with local stone fruit in the summer and root vegetables in the winter. The kitchen isn't static. They use the wood-fired grill for things you wouldn't expect—like charring greens or finishing off a whole roasted fish.
The "International" element also shines in the Duck Wings. They’re jerk-seasoned. It’s a direct nod to island flavors, specifically the Caribbean influences that Ayesha Curry often references. They’re spicy, they’re messy, and they’re way better than your standard buffalo wing.
The Beverage Program
You can't talk about the menu without the drinks. The cocktail list is designed to stand up to smoke. That means a lot of bourbon, a lot of tequila, and some very clever use of bitters. The "Shape Shifter" is a fan favorite—it’s got that passion fruit and pineapple vibe but with a kick of serrano chili. It cleanses the palate. You need that acidity when you’re eating fatty brisket and buttered cornbread.
The wine list is surprisingly deep. It’s heavy on California reds, which makes sense. A big, bold Napa Cab is the natural partner for a rack of ribs. But they also have some lighter pinots and even some crisp whites that pair better with the spicy Thai-influenced dishes.
Is It Worth the Hype?
Here’s the thing about San Francisco dining: it’s competitive. You can get incredible BBQ in the Fillmore, and you can get world-class fine dining in SoMa. International Smoke lives in the messy middle. It’s a "vibe" restaurant. If you’re looking for a quiet, intimate spot for a first date where you can whisper sweet nothings, this isn't it. The music is bumping. The kitchen is shouting. It’s a party.
But the food is technically proficient. That’s the Michael Mina influence. You don't get to his level of success by serving subpar meat. Every component on the plate has been thought out. Even the pickles have a specific spice profile designed to complement the smoke.
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One common misconception is that it’s just a "celebrity" restaurant. While the Curry name certainly helps fill seats, the kitchen team is doing real work. They aren't coasting on fame. They’re experimenting with global flavors in a way that feels authentic to the diverse food scene of the Bay Area.
Tips for Getting the Most Out of the Menu
If you’re heading there soon, keep these things in mind. First, the portions are deceptive. You think you want everything, but the rich sauces and fats fill you up fast.
- Go with a group. This menu is built for sharing. If there are four of you, you can hit the ribs, the brisket, the cornbread, and a couple of sides without feeling like you’ve over-ordered.
- Ask about the daily specials. Sometimes the best thing in the kitchen isn't on the printed menu.
- Don't ignore the vegetables. The charred broccolini or the roasted cauliflower are essential for balancing the meal.
- Save room for the "Fuego" dessert. Usually, it involves some kind of chocolate and some kind of flame. It’s theatrical and fun.
The international smoke san francisco menu isn't just a list of food; it’s a map of two chefs' lives. It’s Michael Mina’s Mediterranean roots meeting Ayesha Curry’s global travels and Southern inspirations. It’s a weird mix on paper. In the mouth, it makes perfect sense.
Actionable Steps for Your Visit
To ensure you have the best experience at International Smoke, start by booking your table at least two weeks in advance, especially for weekend slots. When you arrive, don't rush into the entrees. Start with the cornbread and a signature cocktail like the "Smoke Signals" to prime your palate for the wood-fired flavors. If you're overwhelmed by the rib options, ask your server for the "trio" or a sampler so you can compare the American BBQ, Vietnamese, and Mexican styles side-by-side. Finally, check their website for current "Smokin' Happy Hour" deals, which often feature smaller portions of their hits at a more accessible price point. This allows you to sample the breadth of the menu without a massive financial commitment.