Bark and the Bite is a craft barbecue company based in Saint Paul, known for its Slow Smoked Meats, Craft Barbecue Sauces (free of HFCS and MSG) and Delicious Southern Style Scratch Sides. Bark and the Bite takes pride in being barbecue for everybody and that’s why they offer great Gluten Free and Vegetarian Options (Checkout our Barbecue Jackalope!) Established in 2015 as a food truck, we won Growler’s Kind-Of-A-Big-Deal Barbecue Joint in 2016. Chef Noah Miller has created a fresh approach to Twin Cities barbecue, drawing from his Memphis roots and his past life as a fine-dining chef. Whether you’re looking for a quick lunch or a sit-down dinner, swing by our new location at 2186 Marshall Ave for Smoked Meats and Southern Eats!
Take-out spot in Sunny’s Market for wings, ribs & BBQ sandwiches, including a vegetarian option. Based on 403 reviews, the restaurant has received a rating of 4.4 stars. Price $
Address:
2186 Marshall Ave, St Paul, MN 55104
Phone: (651) 528-7928
Website: http://barkandthebite.com/
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Reviews
Michael Calhoun
Grabbed BBQ from the to-go window here, took it to a near by park for a picnic and loved it! I had the brisket and wings. The dry rub wings were crispy yet tender and the flavor was outstanding. The brisket perfectly smoked. My wife tried the Jackalope, and she’ll be coming back! Really great BBQ choice for a vegetarian:)
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TheOakshard
This review is so that Noah can get a little insight into why his restaurant failed. I first met Noah when he had a small space in a convenience store in Northeast minneapolis. The food was incredible. The meats were perfectly cooked. The sides were delicious. Noah hired a young man around 20 years old to run his small location in Northeast Minneapolis and I ordered ribs while the young man was serving there. The ribs were so smothered in salty rub it was absolutely disgusting. Anyone who knows or likes good food would know better than to serve something like that. I didn’t tell Noah about this incident but I did tell the young man that if you serve food like that you were going to ruin Noah and his business. Fast forward a year or two later, and Noah opened up his restaurant in St paul. I ordered from that restaurant three times. The first time was stunning. Just stunning brisket. But oddly, the potato salad side was Bland and honestly disgusting. No worries, not a usual occurrence with the food I had ordered in the past. The sides are usually good. The next time I ordered, the brisket was dry and horrible. I was blown away because I had never had anything served to me from Noah’s Restaurants in the past. So I called them and they were very very nice and they offered a refund but I also noticed the side I order which I think was beans, was also just really Bland and awful. Mind you, Noah is a fantastically talented chef so this was strike number two and I was really perplexed. The third time I ordered that was the last time I would ever order from there, the brisket was just okay, it wasn’t anything special like I had had in the past. And I ordered the hush puppies for the side. Everything started to become crystal clear on this last order. The hush puppies came in small handsome to go box and when I opened them up, there were exactly two hush puppies in this box. That couldn’t possibly be right. So let me sum up what happened to Noah and hopefully it won’t happen to you if you’re thinking of opening a restaurant. No one made a classic mistake that restaurant was made, he put the hands of his restaurant into kids who make 15 to $20 an hour. No food was tasted, no food was checked, everything was put in the trust of this young man who had just a couple years earlier served me ribs with so much dry rub on it that I could have had a heart attack from all the sodium. That young man destroyed Noah’s restaurant. Why do I say that? Because that was the young man that served me all three meals at his new restaurant. Noah actually never caught that this young man has no business in a kitchen. And Noah allowed this young man to destroy his career. Don’t make the same mistake Noah did by becoming a restaurant tour and leaving the kitchen and not tasting recipes and not making sure there was quality control coming out of his restaurant.
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Karly H (Exploring the lakes!)
We loved it so much that we are going to host a party there sometime!!! We haven’t found good bbq in the cities until now. They have a full bar too which is cool. Mini patio so would love to go in the summer. ❤️
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A Platt
Low key BBQ joint with walk up service bar. Menu is limited. Back patio was nice and the food presentation was beautiful. The ribs fell right off the bone, but the other items felt a bit dry. Overall, I felt the dishes lack a bold punch of flavor as their name would suggest.
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Erin
Excellent service and some good eats! My favs were the hush puppies, they had a great crust and flavor, and my mojito. Would be a 5/5 experience except the jackfruit was one note and some of the sauces were underwhelming; I had to debate my companion if the vodka chile bbq was ketchup. It is great of them as a barbecue joint to offer a vegetarian option – just want a bit more from it.
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b
It was alright. I got the brisket which was a little tough, not much smoke flavor and the outer part of the brisket actually tastes burnt and not like a normal smokey bark. The sides I got were slaw and collard greens and both were good. The people working are cool and nice to talk to.
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Patrick Kimbrough
I was not very impressed but it was a decent meal. The cook who greeted me at the door was very kind and friendly. She also had some good suggestions on what to eat. The chicken came in a nice portion, hot/ juicy/ crunchy/ and spicy. The mac and cheese was ok, but was served to me lukewarm so it kind of threw off the taste. The place needs FRENCH FRIES please add it to the menu. I sat at the bar to eat, and the bartender didn’t talk to me at all, he did get me a drink and that’s it. A group of white women sat down and he engaged with them immediately and continued the conversation the whole time I was eating there. So that, the Mac and cheese and not having French fries is the reason for 3 stars.
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Rip Pie
Wow! Where do I even begin.
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Jon Anderson
Had full rack of ribs and plate of pulled pork. Ribs come on a big bed of cabbage salad (yummy). Sides were collards, and mustard, arugula potato salad. Sides were excellent, nice eating environment. Meat was above average MN bbq, thought ribs could have had more flavor.
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Yaoying Li
Good food and fast service! We enjoyed the outdoors seating area. I think we picked the combo with Pull pork, spicy chicken wings. Recommend the vege and beans as sides
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