The restaurant will bring Texas-style craft barbecue, along with a smokin’ brunch menu and top-notch bar program, to mid-Missouri.
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This dish features classic components of a barbecue sandwich but swaps the bun for tortilla chips.
You’ll never guess what she used to eat at her grandma’s.
Mike Hickman’s smoking process gives his meats multidimensional flavor that keeps customers coming back for more.
Owner Dana Peterson possesses a deep passion for smoked meats, competing on the barbecue circuit for 20 years before launching the barbecue brand.
Char Bar opened in November, offering a lively and playful atmosphere and food and drink menus focused around barbecue, craft beer and whiskey.
The fast-casual smokehouse has added a full bar and a convenient happy hour at its Creve Coeur location to go along with it. WildSmoke will be also expanding its dinner menu.
Chef and restaurateur Michael Del Pietro's next food venture will deviate from his well-established pattern of Italian food into his own spin …
When working with smoked meats and intricate flavors, it is important to not overcomplicate your wine pairing. STLwinegirl Angela Ortmann shares some sommelier strategies by pairing two wines and a craft brew with Boogaloo's half house-smoked jerk chicken (pictured).