Food Network

"Bogart’s Smokehouse combines the traditional with the new, making it a favorite destination for locals and tourists alike. Their ribs and brisket are their biggest hits, but the melt-in-your-mouth pastrami sandwiches and baked beans bruleed with apricot glaze also deserve major credit."

Dan Myers

"The sides here are spectacular, but make sure not to fill up on them because their ribs are the main event."

George Mahe

"Tales of life-changing meals of brisket, smoked turkey, and baked beans are only slight exaggerations. The usual challenges of any great BBQ place are here, long lines, and “we outta that” are testaments to its popularity. Absolutely worth it."

George Mahe

"One of our city's most celebrated BBQ joints, pitmaster Skip Steele brûlées apricot-glazed ribs with a roofer’s torch."

Kate Kolenda

"They’re pleasantly sticky and caramelized due to a special treatment that they get after being removed from the grill: they’re hit with a blowtorch, a genius move if we ever saw one."

Ian Froeb

"What sets Bogart's apart isn't the usual barbecue -- though this, too, is amazing, especially the ribs, whose apricot glaze is caramelized with a propane torch."

Ian Froeb

"What sets Bogart's apart isn't the usual barbecue but the unexpected offerings, like smoked prime rib and pastrami."

George Mahe

"He smokes prime rib—repeat, he smokes prime rib—rendering a flavor and mouthfeel that are somehow rich and delicate all at once. As for your more quotidian rib slabs, why, those are finished off with an apricot-imbued glaze hit with a roofer’s torch."

Byron Kerman

"Best Restaurants 2014: Best in Barbecue: At sister restaurant Bogart’s Smokehouse, glowing Yelp reviews are posted in the dining room, samples are served to waiting customers, and the best pit beans in the biz are served alongside apricot-glazed ribs."

Kathy Deters

"Another icon in the St. Louis barbecue scene, Bogart's marries the flavors of fruit and smoked meats in its apricot bruleed ribs and the Pineapple Express, a tart and tangy barbecue sauce with a pineapple juice base."