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This industry is about serving people, and it costs nothing extra to be kind." In between your visits to our downtown hub, you might need our meat on the go. Our base on Washington Avenue has dine-in, carry-out, and delivery options. If you’ve got a crowd to feed (or you’re just feeling really, really hungry) Sugarfire can cater your off-site event. See our catering page for more information, and give us a call to set something up. In this location, we’ve taken inspiration from the blues greats featured next door.
Ribs
Thanksgiving dine-in and takeout options from 100+ St. Louis restaurants - St. Louis Post-Dispatch
Thanksgiving dine-in and takeout options from 100+ St. Louis restaurants.
Posted: Mon, 20 Nov 2023 08:00:00 GMT [source]
I don't ever have a bad day anymore, and I've never said that before. I remember working double shifts during five, six days a week and still owing people money. Many times, it's a crapshoot as a lot of items are very similar. Winning hinges on what your group of judges may be looking for that day and the order of the box you turned in. That said, the best teams usually do end up winning. The other teams—who smoked theirs intact—were flabbergasted.
The push for working streetlights in north St. Louis
BARcelona was an immediate success. Frank's now the sole owner and still owns the one in Indianapolis. He'd send me to places to learn; he sent me up the street to Zatarain's for a couple of days to learn all about Creole mustard. Then, I had to report to the staff at line-up—like a hundred of them—everything I had learned.
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While you chow down on some seriously good barbecue, the gods of blues music are pictured in our murals, smiling down on you and enjoying some meat treats themselves. The music is always cranking, and you’ll probably feel like singing after a few of our boozy milkshakes and some pecan, apple, or key lime pie. Tell us about your cause and we’ll get back to you as soon as we pull these ribs off the smoker. Not everyone who reviews a restaurant is an expert. Over the years, Johnson has come to prize people’s choice awards over accolades from critics.
Starters, Sides, Sauce
Eight of my guys could be head chefs anywhere in St. Louis. Three used to work at Emeril's, and one worked at Rubicon in San Francisco. They sensed an expansion, plus they're having fun, which is why they're sticking around. I've never been surrounded by so much talent. They do the basics plus different things every week, like smoked duck, heritage pork short ribs, lamb ribs, lamb loin, veal brisket...
more-than-generous, slaw-topped pulled pork sandwich
In the kitchen, for instance, this might be giving a chef room to experiment with part of the menu's development. The barbecue chain’s first store in North County will also be the first to be women-owned and -operated. Food Huggers is a sustainable food storage company whose silicone sleeves wrap around the unused portions of avocados and other fruits and veggies. It’s located at 1290 North Highway 67, near UHUAL storage. It’s the 14th Sugarfire restaurant and the first one in north county. Frank Schmitz, who had hair down to his butt at the time, wanted to open a coffeeshop in Clayton, but I persuaded him to do a Spanish tapas place instead.
This allows Johnson to focus on the food, including barbecue and savory items. And this Sunday, September 25, Sugarfire will celebrate the groundbreaking of its newest location, at 2204 Michigan in Arnold. One thousand pulled pork sandwiches will be given away at the event, which will benefit the Arnold Food Pantry. The sandwiches will be distributed in exchange for an in-kind donation of any nonperishable food item or cash. Sugarfire’s food truck, “Brisket 1,” will also be serving food in front of the upcoming location. Sugarfire co-founder and pastry chef Carolyn Downs, Charlie Downs’ wife, also has a small ownership percentage.
Kitchen Q&A: Mike Johnson of Sugarfire Smoke House
'We love downtown': St. Louis restaurant group to open pizza- and beer-focused concept downtown - St. Louis ... - The Business Journals
'We love downtown': St. Louis restaurant group to open pizza- and beer-focused concept downtown - St. Louis ....
Posted: Thu, 30 Nov 2023 08:00:00 GMT [source]
Now we’re expanding our reach to share our creations with our favorite cities. The menu at the Florissant location will include Sugarfire's familiar meats—pulled pork, brisket, baby back ribs, and turkey—along with smoked salmon, several salads, and rotating sides. An unusual, don't-miss starter will be the smoked, deep-fried artichokes served with lemon aioli. The mothership that launched an empire of pulled pork and juicy ribs. The home base of roast turkey and smoked salmon.
Sugarfire has won so many awards it’s hard to keep track. We were named Best Barbecue by the Travel Channel, St. Louis Magazine, Feast Magazine, and we’ve won awards at the Memphis in May World Barbecue Championships. We’ve been featured on Pitmasters, Beat Bobby Flay, and Burgers, Brew, and Que. Both The New York Times and Snoop Dogg have complimented our food.
Another time, Johnson recalls, someone outside the restaurant made fun of Johnson’s hat. Johnson graciously accepted the ribbing before realizing it was comedian Dave Chappelle, who ended up eating at Sugarfire and using their catering services while in town. In addition to indoor dining, our smoke house has an all-season outdoor patio that provides spacious seating year-round. We also offer pickup and delivery. And if you’re in need of catering services, ask about our customizable menu, which features fine dining options 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.
Together with the rest of our team, we continue to provide award-winning ‘cue and catering to the community. Trust people who work with you. If Johnson hires an outside designer, for example, he gives that person creative freedom to present their vision rather than imposing his own vision on the artist. Empower others to develop and hone new skills. Building on the first lesson, Johnson explains that another important lesson is helping colleagues discover what they do best.
You see different items, different techniques, and a lot of it ends up in the side dishes and specials that we do at Sugarfire. You'll see French influence or Caribbean influence. If you're serious about barbecue, traveling to national competitions is invaluable. You learn a lot, plus you gain credibility. We're doing Memphis in May this year; we were there last year, too. A place called Ambria, then Un Gran Cafe—both Richard Melman restaurants.
The restaurant group has also been involved in Pedal the Cause, Operation BBQ Relief, and World Central Kitchen. Let people within the organization do what they do best. For example, co-owner Charlie Downs takes care of the business side of the operations while co-owner/pastry chef Carolyn Downs handles all things sweet.
Then there’s BBQ Pitmasters, a reality-TV show he’s appearing on. Apparently, Emeril taught him well. Whether here in St. Louis or in the Caribbean, Johnson believes in giving away free food and donating money to uplift others in need. While some business owners may worry about losing profit, he says there’s nothing like building good will while supporting the community. Locally, Johnson and his team have offered free meals to Ameren workers during ice storms and were quick to make sandwiches and soup to raise money for furloughed restaurant workers during the pandemic.
Where the Meat Daddy was just a meat baby before it was raised up to its current glory. It all started in a strip mall next to a coffee shop. If you need some Sugarfire on the go, the Olivette location has dine-in, carry-out, and delivery options. If you've got a crowd to feed (or you're just feeling really, really hungry) Sugarfire Olivette can cater your off-site event. Our location boasts one of Sugarfire’s largest dining rooms, including a covered patio that provides plenty of outdoor seating when desired.
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