Since 1998, BBQ lovers across San Diego County have turned to restaurateur Phil Pace to satisfy a singular craving: mesquite grilled baby back and beef ribs, chicken and sandwiches. Serving thousands of customers a day from a diverse clientele of skateboarders to Bentleys, Phil has built his foundation on consistency, quality, freshness and friendly service.

"We thrive on providing each guest with the 'Phil's Experience', which basically comes down to organized chaos," laughs owner Phil Pace. "The biggest reason behind our success is our loyal customers who have supported us and waited in line for a taste of BBQ since '98."

Since opening its doors in San Diego, Phil's BBQ has served over one million gallons of Phil’s signature BBQ sauce (enough to fill Shamu's tank). Expanding from four employees to well over 400, Phil's BBQ has become an employer of choice in San Diego. In 2007, after the smoke cleared from the original Phil's BBQ location in Mission Hills, the restaurant relocated to a much larger space in Point Loma. Even with a change of location, the Phil's experience and menu remains the same: long lines of anticipation, an energetic, friendly atmosphere, fantastic food, huge portions and many, many, paper towels. In 2010, Phil's BBQ San Marcos opened with great anticipation from our fans in the northern portion of San Diego County. Santee and Petco Park opened in 2012, and our fifth restaurant opened in 2013 at San Diego International Airport.