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Alongside the classics, we’ve ‘cued up andouille, artichokes, cheese curds, mushrooms, and more.Ĭhef Mike Johnson has studied with Myron Mixon, cooked under Emeril Lagasse and Charlie Trotter, and has overseen the creation of six other restaurants.

And we’re famous for our specials: meaty mashups that defy logic and even gravity. Our award-winning barbeque tantalizes taste buds with baby back ribs, juicy pulled pork, and the best beef brisket in town. We take the best traditions of the best barbecue cities in the U.S.A. We’re doing something completely different at Sugarfire.

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