Sugarfire 44

When we first decided to team up to start our barbecue joint in a strip mall, we hesitated a little at the location; wedged between a copy center and a pet store. I mean, where would the smoker go? It turns out, it was the perfect place to launch our BBQ baby thatsgained fans in St. Louis and awards far beyond. Since 2012, Sugarfire Smokehouse has combined Carolyns incredible desserts and Mikes talent for all things smoked and meaty. Now were expanding our reach to share our creations with our favorite cities. Were doing something completely different at Sugarfire. We take the best traditions of the best barbecue cities in the U.S.A. to create a St. Louis style barbecue thats all its own. Our award-winning barbeque tantalizes taste buds with baby back ribs, juicy pulled pork, and the best beef brisket in town. And were famous for our specials: meaty mashups that defy logic and even gravity. Alongside the classics, weve cued up andouille, artichokes, cheese curds, mushrooms, and more. Chef Mike Johnson has studied with Myron Mixon, cooked under Emeril Lagasse and Charlie Trotter, and has overseen the creation of six other restaurants. Sugarfire has won so many awards its hard to keep track. We were named Best Barbecue by the Travel Channel, St. Louis Magazine, Feast Magazine, and weve won awards at the Memphis in May World Barbecue Championships. Weve been featured on Pitmasters, Beat Bobby Flay, and Burgers, Brew, and Que. Both The New York Times and Snoop Dogg have complimented our food. We really like that combination.