A family-owned brewery in the Warehouse Arts District that opened in 2020 and added a barbecue kitchen and cocktails. Its concerts have moved into a dedicated event space called Bayboro Live. I Love the Burg points to the big beer garden.
A south St. Pete barbecue counter known for chopped chicken, with ribs and chopped beef also on the board. The Tampa Bay Times listed it among the area's Black-owned barbecue spots in March 2026.
Jesse Sapp is the pitmaster, and the name honors his late sister, Kimberley Sapp. The Tampa Bay Times reports he cooks over oak and sometimes pecan on a pit smoker more than 50 years old, at the site of the former Hogley Wogley BBQ, and quotes him: 'We take pride in how we clean our ribs.' Spare ribs, chicken, top sirloin and pork shoulder come with mustard-based sauce, hot or mild.
Brothers Steven Johnson and William Delaine have run Hams 'R' Us for 14 years in one of the city's historically Black neighborhoods, rain or shine. The Tampa Bay Times says they cook hot and fast over live oak, laurel oak and pecan. The menu stays short: spare ribs, brisket and chicken, with baked beans and potato salad.
BellyUp St. Pete / BBQ
Texas brisket, Carolina pork or a Florida smokehouse doing its own thing ... which one a St. Pete pit says it cooks, and what it is known for once the tray hits the table.
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Jesse Sapp is the pitmaster, and the name honors his late sister, Kimberley Sapp. The Tampa Bay Times reports he cooks over oak and sometimes pecan on a pit smoker more than 50 years old, at the site of the former Hogley Wogley BBQ, and quotes him: 'We take pride in how we clean our ribs.' Spare ribs, chicken, top sirloin and pork shoulder come with mustard-based sauce, hot or mild.
Mike Leander and Tina Vierus started Treehouse BBQ in 2021 as a mobile catering outfit after a restaurant plan stalled in the pandemic, and they toured the Carolinas, Tennessee, St. Louis, Kansas City and Texas before settling the menu. St. Pete Rising lists Texas-style brisket, Carolina-inspired pulled pork and St. Louis-style ribs. The 1,200 square foot room is mostly carry-out, first come first served until the meat sells out, and the site currently limits brisket to 2 pounds a customer. They still set up at the Kenwood Sunday Market at St. Petersburg High School.
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