Sugarfire Smokehouse, the St. Louis style BBQ spot with several locations around the U.S., has opened in the Creekside development of Lake Highlands, next door to Fireside Pies.
Diners can expect all the standard favorites like brisket, sausage, ribs and turkey, but Sugarfire also boasts a large selection of grass fed burgers and sandwiches, as well as salmon for the pescatarian in the group.
Burgers are hand formed with a house grind of brisket, chuck and short rib, and served on a hot buttered bun. Six kinds of sandwiches are available, including the famous “Big Muddy”, a heaping pile of brisket, jalapeño cheddar sausage, horseradish, sweet BBQ sauce, lettuce and pickles.
Meats by the bulk can be ordered by the half pound or pound. Combo plates come in the usual 2 or 3 meat options, but a specialty here is the “Meat Daddy”, a huge platter of ribs, jalapeño cheddar sausage, and four ounces each of brisket, pulled pork and turkey.
Long time fans of the spot know to look for their large menu of daily specials. On our recent visit, the chalkboard listed bacon wrapped meatloaf, spinach soufflé, potato hash, gumbo, brisket chili and mac and cheese.
Since opening, we’ve also seen a pull pork loaded baked potato, a burnt ends and sausage sammy called the “Texas Whoa-Boy”, smoked wings, beer cheese soup, and the “Cuban Reuben”, which won best sandwich at the 2018 World Food Championship in Orange Beach, Alabama. This version is built with smoked ham, stone ground mustard, pulled pork, pastrami, Swiss cheese and a pickle, and stuffed between two grilled cheese sandwiches consisting of provolone, white American cheese and horseradish mustard.
Sides on the everyday menu include beans, coleslaw, potato salad, and fries.
Sugarfire is also famous for liquor infused adult shakes, but for now those will have to wait as their liquor license is still being processed. The hope is that the TABC will have it approved by mid December.
The restaurant is staying safe, following the recommended state guidelines. Masks are required while not eating or drinking, tables are spaced accordingly, and all employees wear masks. A large plexiglass divider separates customers from the servers at the ordering counter. There is also a large patio for those who prefer outdoor dining, as well as outdoor bar seating.
So how did a restaurant that originated in Missouri serving St. Louis style BBQ end up in a city that already has so many great options?
“We met all-star St. Louis chef Mike Johnson at his local Sugarfire and were so impressed with his team and concept that we knew we had to bring it back to Texas” said Owners Haydee and Kevin Kilka. “The Creekside area in Lake Highlands is the perfect neighborhood to home Sugarfire Dallas.”
The team is currently scouting McKinney and Allen to expand further in the DFW area.
Sugarfire Smokehouse BBQ
6750 Abrams, Dallas Texas 75231.