Sugarfire Smoke House of St. Louis

Sugarfire Smoke House is a restaurant in St. Louis, Missouri. The establishment specializes in a unique St. Louis style barbecue that incorporates traditions from the best barbecue cities across the United States. Their menu features award-winning offerings such as baby back ribs, juicy pulled pork, and beef brisket, alongside specialty items like the Porty Animal, the Gribby, and the Big Muddy.

Since 2012, the restaurant has operated as a collaboration between Chef Mike Johnson and Carolyn, combining Mike's expertise in smoked meats with Carolyn's desserts. Chef Mike brings a deep professional background to the kitchen, having studied with Myron Mixon and cooked under renowned chefs such as Emeril Lagasse and Charlie Trotter. The menu is known for inventive meat mashups and unique ingredients like andouille, artichokes, and cheese curds.

Located on Washington Avenue, the restaurant is situated near the National Blues Museum and the Convention Center. It is also a short walk from the Reflection Pillars and the public artwork known as Forces.

Sugarfire Smoke House is recognized for its excellence in the barbecue industry, having earned prestigious titles such as Best Barbecue from the Travel Channel, St. Louis Magazine, and Feast Magazine. The team has also achieved success at the Memphis in May World Barbecue Championships.

With a reputation for reinventing barbecue every day, Sugarfire Smoke House remains a premier destination for flavorful, award-winning smoked meats in St. Louis.