BBQ Restaurants in Saint Louis Park

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The year 1927 saw Babe Ruth’s Yankees dominate pro baseball and the precursor to Big Louie's Bar and Grill—Main Street Tavern—open in Minneapolis. In addition to depicting athletes from that bygone era, the Big Louie’s menu catalogs an array of traditional American bar and grill fare. From boneless wings to fish ‘n’ chips, the cuisine roster has even more depth than the famed Yankees lineup of ’27. The restaurant further establishes its entertainment value by hosting karaoke and bingo and by not allowing recitations of real-estate-law books.

5216 W Broadway Ave.
Minneapolis,
MN
US

When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked on site, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same. Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.

3195 Vicksburg Ln N
Plymouth,
MN
US

There isn't anything fancy about the sandwiches at Maverick's Real Roast Beef Restaurant?and that's the way they're supposed to be. Mpls. St.Paul Magazine praised the deceptive simplicity of the eatery's signature sandwich, saying that it "will ruin you for any other roast beef sandwich." In addition to creating open-faced sandwiches loaded with mashed potatoes and gravy, the kitchen also assembles more traditional options with pulled pork, turkey, or tuna salad. Milkshakes come in 14 flavors and various side dishes?including potato salad and cole slaw?round out the menu's selection of classic, down-home comfort foods that are great for eating on a plate and not catching with your mouth.

1746 Lexington Ave N
Roseville,
MN
US

When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecue beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality, and, ultimately, customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Over the past 70 years, Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked on site, and except for the addition of spicy cheddar sausage in 2011, the menu remains the same. Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.

1575 Queens Dr
Woodbury,
MN
US

Granite City Food & Brewery, a casual family restaurant founded by hospitality experts, has an on-site brewery and a menu stuffed with more steak, seafood, pasta, flatbread pizza, burger, and sandwich options than Abe Lincoln had dollar bills stuffed in his top hat. Gourmet pub-grub appetizers and many other generously portioned dishes are listed alongside the beers that bring out their flavors. The intoxicating taste of the inebriated vodka mussels ($12.99) is suggested alongside Northern Light––a light creamy beer––and the juicy, tender meatiness of a 14-ounce New York strip ($25.99) is advised along with Brother Benedict’s bock––a brownish German-style lager. Others among Granite City Food & Brewery's six specialty brews are the Irish-style Broad Axe stout, known for its nose of roasted chocolate and coffee notes, and Duke Of Wellington, an IPA with muscle-bound malt character and a deep-seated dislike of Napoleon.

701 Xenia Ave
Golden Valley,
MN
US

C&G’s Smoking Barbecue's owner and head chef Greg Alford has spent 40 years perfecting smoked barbecue ribs, tender beef-brisket sandwiches, and crispy, in-season perch that Heavy Table writer Jason Walker called, "the best I've had in a while". Rather than adhering to contemporary trends, the restaurateur dazzles Minnesota mouths with his unique blend of traditional cooking techniques borrowed from both Louisiana, where his family hails from, and Detroit, where he was raised. His ribs––which attracted Minnesota Monthly's July 2010 feature on the best barbecue spots in Minneapolis––are the joint's most popular item and arrive with an even tenderness that is the result of a three-hour smoking and heat-distributing process. Barbecue sauce is served on the side, according to the preference of both Greg and his regular customers, who believe that the best meat should be seasoned and balanced enough to perform alone or with the subtle accompaniment of doo-wop-singing french fries.

4743 Nicollet Ave
Minneapolis,
MN
US