Ryan Farr at 4505 Meats/Chicharrones

Bio

Ryan Farr is the chef/co-owner of 4505 Meats/Chicharrones and 4505 Burgers & BBQ. Growing up in San Francisco, he started his culinary career as a dishwasher. Eventually working as a cook, he decided to take the next step and attend the Institute of Culinary Education in New York City. After school, he moved back home and started cooking with Melissa Perello at Charles Nob Hill. In 2007, he became opening chef de cuisine at Elizabeth Falkner’s Orson, honing his butchery skills and developing a passion for all things meat.

Accolades

  • Author
    Whole Best Butchery
  • Sausage Making: The Definitive Guide with Recipes
    Known as the Meat Whisperer
  • The Chow 13
    (Chow.com)
  • The Big Eat SF
    7x7 magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in SF
  • Thrillist
    Best Burgers in America (2015)

My Restaurants

Where I Eat

Behind the Scenes

Chef Ryan Farr reviews  at post.venue.name
"Good morning SF!If last night was too fun come grab one of these Smokey BBQ Breakfast Sandos--Pulled pork & brisket!"

From My Menu

Chef Melissa King reviews Classic cheeseburger at 4505 Meats/Chicharrones
$ | Barbecue, | Food Truck, | Traditional, | American
Embarcadero
4 Reviews
"This is my new favorite burger in the city. First, the name is amazing. Second, it really is the best damn grass-fed cheeseburger. It's got a delicious, freshly grilled sesame bun and it's not very greasy like a lot of other burgers. It's a bit small but fits perfectly in your hands, so that you'll want another one the second the experience is over. A simple burger, there are no random condiments—just lettuce, bun, meat, cheese and secret sauce. Perfection."
Chef Michael Tusk reviews Chicharrónes at 4505 Meats/Chicharrones
$ | Barbecue, | Food Truck, | Traditional, | American
Embarcadero
1 Review
"Anything Ryan Farr makes is worth the wait at the Ferry Plaza Farmers Market. The chicharrónes are so addicting. There is nothing better than having a bag around the house. Once you start eating them, you can't stop. Crispy yet deceptively light, there's nothing better with a cold beer."
Chef Richie Nakano reviews Big Mac at 4505 Meats/Chicharrones
$ | Barbecue, | Food Truck, | Traditional, | American
Embarcadero
1 Review
"Ryan Farr makes the best burger in town. He butchers a whole steer, grinds and shapes the patties, and serves them on a brioche bun with lettuce and his secret sauce. The burger alone is amazing and indulgent, but if you really want to live, you have to try the Big Mac: a double cheeseburger with a piece of deep-fried mac 'n' cheese with hot dogs sandwiched in between. There should be an award for finishing it... but if this sounds tame, you can always add an egg or chili to it as well."
Chef David  Baeli reviews Brisket sandwich at 4505 Meats/Chicharrones
$ | Barbecue, | Food Truck, | Traditional, | American
Embarcadero
1 Review
"Oh my! Perfectly tender brisket, and the slaw is just acidic enough to cut through the fat, yet subtle enough to taste the hours of smoking."