By Elena Kadvany
E-mail Elena Kadvany
About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in jo...
(More)About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in journalism. Though my first love is journalism, food is a close second. I am constantly on the lookout for new restaurants to try, building an ever-expanding "to eat" list. As a journalist, I'm always trolling news sources and social media websites with an eye for local food news, from restaurant openings and closings to emerging food trends. When I was a teenager growing up in Menlo Park, I always drove up to the city on weekends with the singular purpose of finding a better meal than I could at home. But in the past year or so, the Peninsula's food culture has been totally transformed, with many new restaurants opening and a continuous stream of San Francisco restaurants coming south to open Peninsula outposts. Don't navigate this food boom hungry and alone! Feed me your tips on new chefs and eats and together we'll share them with the broader community.
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Fans of Capelo's Barbecue can now get the popular food truck's smoked meats at a to-go counter in Redwood City.
The to-go counter is now open Monday through Friday at Capelo's commercial kitchen at 2655 Middlefield Road.
"We'll be carving our delectable low-and-slow wood fired BBQ meats on the butcher block right in front of you when you place your order," an announcement on Capelo's website states. "This will be an efficient, quick serve, in-and-out operation with a limited menu serving meat plates, meats-by-the-pound and a variety of sides dishes."
A plate of Capelo's smoked meats and sides, pictured on the food truck's Instagram.
Namesake and pitmaster John Capelo, who hails from Harlingen, Texas, started the truck in 2012 to bring quality Southern barbecue to the Bay Area. He uses three custom-built smokers to make brisket (coffee rubbed and smoked for 12 hours with local oak wood), pork ribs (smoked up to eight hours with applewood), pulled pork shoulder (smoked for 12 hours with applewood and oak) and smoked chicken (herb-rubbed with sweet barbecue sauce, smoked for four hours over applewood and oak), among other dishes. Capelo's also serves tacos, sandwiches, sides — and a veggie burger.
The to-go counter is open from 10 a.m. until they sell out, but hours are subject to change so call before you make a trip (650-701-5433).
The food truck is still available throughout the Peninsula and Bay Area. View the schedule
here.
