Barbecue in St. Louis
St. Louis has 3 barbecue spots on The BBQ Atlas, with Texas-style smoke on the menu. You'll find Bogart's Smokehouse, Sugarfire Smokehouse and Sugarfire Smokehouse here. We don't rank them — explore each below and decide where you're eating in St. Louis, United States.
Bogart's Smokehouse
St. Louis, United States
Since 2011, this South 9th Street spot has been turning out pulled pork, brisket, pastrami, tri tip, and ribs to a quiet but steady crowd. They close early when the pit runs dry — a sign of things working as they should. Order ahead by phone or website; they'll tell you straight if there's anything left.
Sugarfire Smokehouse
St. Louis, United States
Sugarfire began as a deal between two people who wanted different things: Mike Johnson wanted to cook barbecue, and Carolyn Downs — a pastry chef out of Cyrano's — wanted to make pies. They did both, and Sugarfire was the result. The downtown location on Washington Avenue is chef-driven, fast-casual barbecue: ribs, pulled pork, and brisket off the smoker, a board of rotating specials that's run to smoked duck and lamb, and — thanks to Downs — a dessert case worth saving room for. Order at the counter; the specials are where the kitchen shows off.
Sugarfire Smokehouse
St. Louis, United States
This is where it started. The Olivette location on Olive Boulevard was the first Sugarfire, the room where Mike Johnson's barbecue and Carolyn Downs's pastry case first shared a counter. The formula hasn't changed much: slow-smoked ribs, pulled pork and brisket, a run of creative daily specials, and pie for after. St. Louis-style barbecue from the team that built the brand from this corner outward.