The San Francisco Chronicle Sunday edition recently featured Chubby Cattle BBQ, highlighting the continued interest in wagyu-forward hotpot and barbecue dining across Northern California. As the article notes, the Bay Area remains one of the most competitive and dynamic food markets in the country, making recognition from a leading regional publication especially meaningful for our team.
The feature emphasizes the immersive nature of the Chubby Cattle experience — from premium wagyu selections and customizable hotpot broths to interactive barbecue dining designed for groups and shared meals. In a region known for high culinary standards, earning coverage in the Chronicle reinforces the strong response we’ve received from local guests and reflects the demand for elevated, experience-driven dining concepts.
California continues to be a key growth market for Chubby Group, and media recognition like this underscores the momentum behind our expansion strategy. We remain focused on delivering consistent quality, thoughtful hospitality, and memorable dining experiences across every location we operate.
To learn more, check out the full article here: https://www.pressreader.com/usa/san-francisco-chronicle-late-edition-sunday/20260118/282793542806862
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