Every day, we push the limits of barbecue with our famous daily specials and sides. Even as Sugarfire has grown, the Olivette location reminds us of our roots and of how the whole thing got started. Years later, we’re still serving up some of the best barbecue in St. The name would be a combination of their two skills: sugar for Carolyn’s delectable desserts and fire for Mike’s pitmaster skills. Savory cooked meat is best paired with a tasty treat, so Carolyn focused on making down-home American pies to complement the smokiness. When the smoke cleared, Mike had a mission: bringing a new kind of barbecue back home to St. Eventually, his exploring led him the Mecca of barbecue: Myron Mixon’s home in Unadilla, Georgia.
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Once they decided to move forward, Mike went into full research mode, visiting Austin, Memphis, Kansas City, and the Carolinas.
Sugarfire, Olivette was born when Pitmaster Mike Johnson and Pastry Chef Carolyn Downs wanted to push the boundaries of what was possible in the world of barbecue.
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