Show up late to Bogart’s Smokehouse and you will learn the lesson locals already know: slow smoke means fast sellouts. The ribs and burnt ends vanish first, chased by sides people swear they did not even like until they tried these.
Lines form before the door flips to open, and the scent of hickory makes waiting feel like part of the ritual. Come hungry, come early, and bring friends so you can share more of the good stuff before it is gone.
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Half Rack Ribs, The Star That Sells Out
These ribs are why people plan lunch like a mission. The bark crackles slightly under your teeth, then it gives way to tender, smoky meat that does not need sauce, though the cranberry cayenne is a playful partner.
You will taste sweet, tangy, and the whisper of hickory that lingers until the next bite.
Arrive early. When the pitmaster says the ribs are gone for the day, that is it.
The line moves quickly, yet the anticipation stretches as trays land at nearby tables and you promise yourself to order extra.
Pair with Bogart beans or the deviled egg potato salad if you want the full experience. Sit inside by the formica tables or grab a picnic spot outside when the weather cooperates.
Either way, these ribs set the standard that visitors carry home and compare everything else to, often unfairly.
Pork Burnt Ends, Sticky Little Miracles
When you finally score pork burnt ends at Bogart’s, it feels like winning a tiny barbecue lottery. Cubes arrive lacquered and glistening, edges caramelized, centers soft and rich.
Each piece hits sweet, smoky, and savory notes that make you slow down even as you want to inhale the whole tray.
They go fast. Staff will tell you straight up if the day’s batch is dwindling, so order early and do not overthink it.
A dab of Sweet Meagan Ann sauce adds a friendly sheen without stepping on the smoke.
Balance the richness with fire and ice pickles or the bright slaw. Share a bite with a friend and watch their eyes widen, then guard the rest like treasure.
This is the plate that turns first-timers into lunchtime strategists who schedule meetings around Bogart’s opening bell.
Pastrami That Stops Conversations
Bogart’s pastrami is not an afterthought. It comes thick-sliced, rosy, and haloed by a peppery crust that leaves a gentle tingle.
The smoke is confident but never harsh, the fat rendered so neatly that every bite feels precise.
You can eat it solo with a fork, or tuck it into bread and swipe with mustard. Either way, the flavor blooms, and you catch yourself going quiet just to pay attention.
It is the kind of plate that reorders your favorites list without asking.
Grab beans for a sweet counterpoint, or pickles if you prefer snap and contrast. Portions are generous, so consider splitting to leave room for ribs.
If burnt ends are gone, this is the pivot that does not feel like settling. It is a destination cut in a place already packed with destinations.
Brisket Sandwich, Simple And Honest
The brisket sandwich at Bogart’s is built on fundamentals. Slices show a rosy smoke ring and a tender bite, with just enough fat to keep things luscious.
You can leave sauce off and taste the pit’s patience, or add a light drizzle for extra shine.
There is nothing fussy here, just good meat stacked on a soft bun. A few bites in, you realize why regulars order this without hesitating.
It is the reliable option when indecision hits and the line behind you grows.
Pair it with sweet and sour slaw for brightness or applesauce if you like a cool, clean finish. If you are splitting plates, this sandwich plays well with ribs so everyone wins.
Keep napkins handy. That tender slice wants to escape the bun, and you do not want to waste any of it.
Smoked Turkey, Shockingly Juicy
Think smoked turkey is boring. Bogart’s will change your mind in two bites.
The slices are silky and juicy, lightly kissed by smoke, with a clean finish that keeps you reaching for another forkful.
This is the plate people use to convince skeptical friends, the one you order when you want something lighter that still feels indulgent. A touch of cranberry cayenne sauce turns it into a sweet and spicy glide without overpowering the meat.
Add deviled egg potato salad to round it out, or choose the slaw if you like a bright snap. It travels well for takeout, keeps its moisture, and makes an excellent next-day sandwich.
If ribs sell out, do not sulk. Order the turkey and enjoy the pleasant surprise of calling it your new favorite.
Bogart Beans, Sweet Smoke In A Cup
The beans at Bogart’s pack a backyard cookout into a cup. They lean sweet, with smoke threading through and bits of meat giving each spoonful heft.
You will find yourself alternating bites with ribs, letting the caramel notes and pepper play together.
If you prefer less sweetness, you can balance with pickles or slaw. Most folks just enjoy the glide and go back for another scoop.
They are the definition of comfort and a great way to stretch a shared tray.
On cold days, these beans feel like a hug. On warm days, they still work, especially next to brisket or turkey.
Order them early because popular sides can run low as the lunch rush peaks. They may not headline the menu, but they deliver like a star.
Fire And Ice Pickles, Cool Heat
These pickles are a clever palate reset. Crisp, cool, and lightly sweet, they slide in with a prickle of heat that clears the deck for the next bite of meat.
One forkful and you understand why people call them surprisingly good.
They are perfect between rich mouthfuls of burnt ends or ribs. If sauces are your playground, the pickles keep things lively without crowding the flavors.
They also travel well, so toss an extra order in your takeout bag.
On a heavy tray, this is the bright, refreshing counterpoint. You will finish the cup and wish you had more, which is why regulars order them by reflex.
Add them to a sandwich if you like crunch. They do not shout, they sharpen.
Sweet And Sour Slaw, Bright And Snappy
When your tray leans rich, this slaw pulls it back into balance. It is vinegar-forward, crisp, and lively, with a clean finish that makes another bite of brisket feel brand new.
No heavy mayo blanket, just snap and lift.
It is especially good with ribs, where the sweet glaze meets the slaw’s tang in a friendly tug-of-war. If you like sandwiches, pile some on top and enjoy the crunch.
The portion looks modest, yet it stretches across the entire meal.
On summer days in Soulard, this side tastes like good decisions. It is the quiet hero that keeps you from tapping out early.
Order it even if you think you are not a slaw person. You might be after this.
Game Plan: Beat The Sellout
Want the best plates. Show up before or right at opening, especially on weekends.
The line looks long but moves, and you will be rewarded with first pick of ribs, burnt ends, and wings when available.
Parking is street-based, so bring a few quarters or a card for the meter. Place your order, grab a number, and find a spot inside or outside.
Staff is quick and friendly, and trays often hit the table in minutes.
Share across the table so you can taste broadly without overcommitting. Prioritize what sells out first, then fill in with sides that match your mood.
If something is gone, pivot to turkey or pastrami and you will still leave thrilled. That is the Bogart’s way.
Smoked Chicken Wings with Pepper Vinegar Glaze
You hear the crunch first, that whisper of mahogany skin giving way to juicy smoke. These wings lounge in the pit, kissed by hickory and patience, then finished with a tangy pepper vinegar glaze that brightens every bite.
A dip in creamy white sauce cools the heat without stealing the show.
Order a half dozen and watch them disappear one by one, quicker than the smoke curls rising off the tray. The seasoning leans savory, not sweet, letting the char and poultry shine.
Grab napkins, pull a bone clean, and let the glaze wake up your taste buds.
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