Surf Hog BBQ is bringing slow-smoked comfort to downtown Long Beach, answering a long-standing local call for authentic barbecue. Opening day is set for Friday the 19th, with a winter schedule running Friday through Sunday, 11 a.m. to 7 p.m., or until the smoker sells out. The restaurant promises the same crowd-pleasing flavors regulars know from summer markets and events, now anchored in a pink building you can spot easily as you follow the scent of wood smoke down the street.

Location:

601 pacific ave

Long Beach Washington

Menu highlights

Surf Hog’s opening menu centers on Texas-influenced classics with a focus on simple, well-executed meat-and-sides combinations. Guests can choose from a variety of plates that all include one meat, a drink, cornbread, coleslaw, and one additional side, making ordering straightforward for first-time visitors and families. The plate options include a Brisket Plate and Brisket Sandwich Plate at the top end of the range, alongside a Pork Ribs Plate and a Pulled Pork Sandwich Plate, all priced in the mid‑$20s for a full meal.

Sandwiches and meats

For those who prefer handheld barbecue, Surf Hog offers two core sandwiches: a Pulled Pork Sandwich priced in the mid‑teens and a Brisket Sandwich a few dollars higher, both designed as hearty centerpieces rather than quick snacks. The meats section of the menu lets customers build their own experience with à la carte options, including three slices of brisket, pork ribs by the bone, and larger portions such as half‑rack and whole‑rack rib orders, scaling from the mid‑teens up to around forty dollars for a full rack suitable for sharing. This structure makes it easy to feed anything from a solo diner to a small group while sampling different cuts and portion sizes.

Sides and drinks

Comfort-forward sides round out the barbecue experience, with Mac & Cheese at the top of the price list, beans just below that, and coleslaw and potato salad at a budget-friendly level, inviting guests to mix textures and flavors alongside rich smoked meats. On the drinks board, Surf Hog keeps things unfussy: canned soda is a flat two dollars, while sweet tea is available in three sizes—small 12‑ounce, medium 16‑ounce, and large 24‑ounce—stepping up by roughly a dollar per size. The menu also teases “Dirty Sodas” as a coming-soon option, hinting at playful, customizable drink combinations in future weeks.

A community-focused opening

Beyond the food, the owner emphasizes that Surf Hog BBQ is rooted in community support and a shared love of smoked meat, describing the restaurant as the fulfillment of a dream encouraged by locals who insisted that “this town needs BBQ.” That spirit carries into the winter schedule, which is built around consistent weekend hours so residents and visitors can rely on Surf Hog as a regular stop in downtown Long Beach. With brisket “hitting the cutting board” and additional sides planned as operations ramp up, Surf Hog BBQ is positioning itself not just as another restaurant, but as a new gathering place where neighbors can warm up with ribs, mac and cheese, and sweet tea on chilly coastal days.