Texas-style BBQ, Indonesian soul: Fikscue is making it easier to get your fix

On a crisp Saturday morning in Alameda, the air is thick with the tantalizing aroma of smoked brisket. Fik Saleh, co-owner and pitmaster of Fikscue, is already hard at work, having started the cooking process at 6 a.m. the previous day across the Bay in San Francisco. This is no ordinary barbecue; it’s a labor of love that combines Texas-style techniques with Indonesian flavors, a unique fusion that has quickly captured the hearts—and appetites—of the Bay Area.

What Happened

Fikscue, located at 1708 Park St. Suite 120 in Alameda, recently expanded its hours to accommodate growing demand, now serving customers five days a week. As of October 1, the restaurant is open from 4-8 p.m. Wednesday through Friday and from noon to 5 p.m. on weekends. This increase in service is expected to boost production by 25% and barbecue output by up to 25%, a significant jump for a business that started as a preorder and delivery operation.

The Salehs, Fik and his wife Reka, opened their Alameda location in November 2023 and quickly gained recognition, even being named semifinalists for the James Beard Foundation’s Best Chef: California award. Their San Francisco location at Thrive City, which opened in June 2025, plays a crucial role in their operations. Although Fikscue can cook at both locations, the smoking of meats is exclusively handled in San Francisco.

“I don’t know how we’re doing it, but we’re doing it,” Reka remarked, highlighting the challenges of managing production from a small kitchen while maintaining quality. Their commitment to a good work-life balance is evident in their cooking methods; they intentionally avoid overnight cooks, preferring to prepare brisket the day before service and let it rest overnight.

The Journey to Barbecue

Fik's journey into the world of barbecue began with a desire to master grilling, despite having no professional culinary training. Reka recalls a pivotal moment when she decided she was too frustrated to cook dinner, prompting Fik to take matters into his own hands. Their passion for barbecue ignited during a trip to Austin, Texas, where they were introduced to the art of smoked meats. Although they initially planned to visit the renowned Franklin Barbecue, they ended up at Rudy’s, which left a lasting impression.

Upon returning home, Fik ordered a backyard smoker and began experimenting. “His first few briskets were horrendous,” Reka chuckled, recalling the learning curve they faced. However, Fik's determination paid off, and by 2020, they were encouraged by friends to sell their barbecue. Their delivery service quickly expanded, reaching customers from Marin County to Saratoga.

As their popularity grew, Reka, who was working full-time at Yelp, faced a decision: continue her stable job or dive into the unpredictable world of restaurant ownership. Ultimately, she chose to join Fik full-time, a decision that would change the course of their lives.

Indonesian Influence

The Indonesian aspect of Fikscue's menu emerged as Reka sought variety beyond the smoked meats. “I miss Indonesian food,” she admitted, which led her to incorporate smoked brisket into traditional dishes, creating a unique blend of flavors. This innovation has resulted in a menu that features both Texas-style barbecue and Indonesian-inspired dishes, such as fried rice, slaw inspired by rujak, and a distinctive take on banana pudding.

Fikscue’s menu is a testament to their commitment to quality and creativity. The brisket itself is a standout, boasting a dark peppery bark and a tender, juicy interior that speaks to the couple’s dedication to the craft. Reka’s slaw, a refreshing alternative to traditional mayonnaise-based options, complements the richness of the barbecue, while the banana pudding, enhanced with a ginger snap cookie, offers a delightful finish.

This fusion of culinary influences not only sets Fikscue apart but also reflects the Salehs' journey as a couple and business partners, blending their backgrounds into a cohesive dining experience that resonates with customers.

Community Impact

Fikscue has quickly become a staple in the Alameda community, drawing in locals and visitors alike with its unique offerings and warm atmosphere. The Salehs employ around 15 to 17 part- and full-time workers, including family members, fostering a sense of community within their business. Their commitment to hiring local talent underscores their dedication to supporting the area. The restaurant has become a gathering spot, where friends and families come together to enjoy not just food, but also a sense of belonging.

“Someone that can follow directions,” Fik succinctly stated when asked what he looks for in new hires. The emphasis on teamwork and collaboration is evident, as Fik remains hands-on in the kitchen, teaching his staff the intricacies of barbecue preparation. This mentorship approach has not only helped to build a skilled team but has also created a family-like environment, where employees feel valued and connected.

The couple’s journey from a home-based operation to two bustling restaurants is a testament to the power of perseverance and passion. Their story resonates deeply with the American dream, showcasing how hard work and dedication can lead to success while maintaining family values and community ties. The Salehs often participate in local events, further solidifying their ties to the community and allowing them to give back through food donations and charity events.

Looking Ahead

As Fikscue prepares for increased production, the Salehs are focused on maintaining their quality and service standards. They are currently hiring for various positions, including roles in the pit, meat cutting, and front-of-house service. Reka emphasized that while they are open to expansion, they are not actively seeking another restaurant location, preferring to refine their operations at their current venues. This focus on quality over quantity reflects their commitment to providing an exceptional dining experience.

Their journey is far from over. With the recent expansion of service hours and a growing customer base, the Salehs are poised for continued success. They plan to further explore the fusion of their culinary backgrounds, creating new dishes that honor both their Indonesian heritage and the Texas barbecue tradition. Plans for seasonal specials and collaborations with local farmers are also on the horizon, ensuring that Fikscue remains a dynamic player in the culinary scene.

Fikscue stands as a beacon of creativity and community in the Bay Area, drawing on the Salehs' diverse backgrounds to offer a dining experience that is as rich in flavor as it is in story. As they look to the future, their commitment to family, quality, and authentic flavors will undoubtedly continue to resonate with their loyal customers. The Salehs envision a space where culinary innovation meets community engagement, making Fikscue not just a restaurant, but a vital part of the Alameda landscape.