Pig in a Pickle, one of Marin County’s favorite barbecue joints, was founded by Redwood alum Damon Stainbrook and his wife Mari. The popular spot, known for its pit-smoked brisket and homemade pickles, has grown into a beloved Bay Area brand with a loyal following. But Damon didn’t always dream of running a barbecue restaurant—in fact, when he first stepped into a kitchen, he didn’t even know how to cook.

With locations now open in Corte Madera and Emeryville, and a new one in the works for Petaluma, the Stainbrooks’ business is rapidly growing . But success didn’t happen overnight. When asked about a memorable moment that stands out Damon pointed to something behind the scenes.

“Paying back our investors,” Stainbrook said. “Writing those checks, knowing we did it ourselves, it was one of the most satisfying moments of my life. It meant we were really doing it. We weren’t just surviving, we were building something real.”

That commitment to homemade cooking and bold, smoky flavors hasn’t gone unnoticed. The restaurant has been listed in the Michelin Guide, which highlights dining experiences at a reasonable price.

It’s not just the Michelin guide that is impressed. Students are among the restaurant’s most enthusiastic fans. 

“I eat there all the time,” said sophomore Lila Narhgang. “Their mac and cheese is seriously the best. And I love how everything’s made from scratch—you can taste the difference.”

Sophomore Sierra Luplow also frequents the restaurant, it’s one of her favorite local eats.

 “It’s one of our go-to family spots,” Luplow said, “It’s just always good. No matter what you order, it hits. And it’s super convenient, we go there all the time after school or on weekends,” she added. 

The menu features slow-smoked brisket, pulled pork, burnt ends, chicken sandwiches, homemade sauces, and creamy mac and cheese which are almost entirely homemade. Even the buns are made fresh in-house. 

“The only thing we don’t make ourselves is the macaroni noodles,” Stainbrook said with a laugh.

Stainbrook also noted how the journey to creating the business was not easy.

 “There were a lot of 80 to 100 hour weeks,” Stainbrook said. “And when we started Pig in a Pickle, I hadn’t even cooked barbecue before. I had to teach myself everything, how to smoke brisket, how to build flavor, how to manage the fire. It was a total learning curve,” said Stainbrook. 

That self-taught journey became a signature part of the restaurant’s story and is proof that relentless effort can build something meaningful.

This passion for cooking is how Pig In a Pickle came about. In 2013, the Stainbrooks opened their first location in Corte Madera, transforming their passion into a barbecue joint focused on scratch-made food and community vibes. From the beginning, the Stainbrooks were committed to doing things the hard way: smoking meats in-house, crafting sauces from scratch, baking their own buns, and even pickling vegetables by hand.

After spending years working in restaurants and learning the ins and outs of the food industry, Stainbrook began to imagine creating something of his own. But not a high-end restaurant with white tablecloths. He wanted to make something more grounded. 

“I wanted to build a place where people could come in, eat really well, and be out in 30 minutes,” Stainbrook said. “Something family-friendly, something real.”

The journey to Stainbrooks BBQ career started right here at Redwood. 

“Back in high school, I was part of this hands-on program called TEAM,” Stainbrook said. “We had to get a job for a week, and I chose the Lark Creek Inn. I was lucky—they offered me a job afterward, and that’s where I fell in love with food and the rhythm of a real kitchen.” 

That early experience lit a spark that stayed with him long after graduation.

To current students who are dreaming of launching a business or pursuing a passion, Stainbrook offers advice grounded in his own experience. 

“You’ve got to grind—like, really grind,” Stainbrook said. “Be willing to fail. Learn everything you can. Stay curious, and be stubborn. That’s how this happened. I just never stopped.”