est 2016

For Matt Horn, barbecue was never a choice—it was his calling. From his grandmother’s backyard, where he first experimented with fire, smoke, and flavors, Matt developed a unique style of barbecue that reflects the boldness and soul of the cultures that inspire him.

At Horn Barbecue, we honor the time-honored meat-smoking techniques of Central Texas while infusing the rich culinary traditions of the Black South. This fusion, known as West Coast Barbecue, blends the deep-rooted flavors of Texas and the South with the creativity and innovation of California. This evolving culinary journey has taken Matt from local farmers' markets to pop-up sensations, cultivating a loyal following and reshaping the barbecue landscape.

More than just a restaurant, Horn Barbecue is a story—one of resilience, heritage, and community, deeply rooted in the cultural richness of West Oakland. This neighborhood, once a vibrant epicenter during the Great Migration, provides the perfect backdrop for Matt’s vision. Here, he cooks with purpose, driven by the responsibility to honor his ancestors and represent the best of his people.

Matt’s dedication to excellence has earned him widespread acclaim. As a James Beard Award semifinalist, he has made a lasting impact on the culinary scene. Horn Barbecue’s innovative approach has also earned a Michelin Bib Gourmand distinction, further solidifying its place among the best dining experiences in the region. Recognized by national publications such as *The New York Times*, *Forbes*, and *Food & Wine*, Matt is celebrated as a trailblazer reshaping the future of barbecue in America.