Soul. Passion. Tradition. Barbecue found Matt as much as Matt found it. Getting his start, like so many pitmasters before him, Matt began by experimenting in his grandmother’s backyard, ultimately developing a singular style of barbecue that expresses the soul of his people and the power of his imagination.

The Horn way features the meat-smoking techniques of Central Texas infused with the deep foodways of the Black South. From farmers markets to his wildly popular pop-ups, Matt Horn has introduced a new food movement that draws from those roots in Texas and the South. Matt calls it “West Coast barbecue.” It’s a cuisine that tells the story of their people and their traditions. This is why Horn Barbecue is launching in West Oakland. This neighborhood was the cultural center for food, music, and the arts for the families of the great Black migration. Matt cooks with the passion and purpose of a chef who knows that he has a responsibility to represent the best of his people. “I am their story,” says Matt. “We are their wildest dreams.” The dream is Horn Barbecue.

MICHELIN Guide’s Point Of View

Arrive early to this local sensation from Matt Horn as there is bound to be a wait. It's well worth your time though, as the chef's "West Coast Barbecue" complete with inspiration is nothing less than rich, delicious, and decadent. Set along a commercial stretch and within an industrial structure, this cool, warehouse-style space features such decorative accents as a mural of an angry steer, kitchen-facing counter (with a menu right above it), and sleek wood banquettes.

Employing his family's cooking traditions and all manner of meat-smoking, the chef turns out trays of brisket, pulled pork, and sausages—all unfussy yet irresistible. Sides of Granny’s potatoes and pit beans are a must; while banana pudding is likely the best way to finish the affair.