2/1/13, 7:30 p.m.
415-555-5555: OMG. Out of control, totally sauced, adjakjfakjlfds.

2/2/13, 10:30 a.m.
510-555-5555: WTH. That early? LOL. Concerned. U OK?

10:40 a.m.
415: No, such an epic night! I went to Hi-Lo, Scott Youkilis and Dave Esler’s newest spot in the Mission. NorCal fast-casual barbecue, but with seasonal, locally sourced ingredients. I’m talking coal-roasted baby beets with blue cheese and blood orange; grilled flanken-cut beef short ribs with kimchi; and duck wings slathered with a bourbon-Sriracha glaze.

10:50 a.m.
510: Srsly?

11 a.m.
415: Completely. Such a rad vibe, too. Communal seating, burned cedar planks. Ordered a killer michelada with a beet salt rim and plush pull-apart potato rolls to get the party started. The sides are major: huge barbecue baked beans with burned ends, shaved Brussels sprouts with crispy shallots, and collard greens with smoked bacon.

11:15 a.m.
510: Can’t concentrate. Eyes glazed over. Meat there for lunch?

Hi-Lo, 3416 19th Street, between Mission and Valencia Streets (415-874-9211).

Photo: Nadar Khouri / Courtesy of Hi-Lo