Black Market StP runs a barbecue operation out of Riverview on St. Paul's West Side, smoking meat over black cherry wood sourced locally. Everything is made fresh to order and timed around a single weekly pickup on Fridays rather than standard restaurant hours.
The format has drawn coverage from The Growler, Heavy Table, Food & Wine, and Twin Cities Eater, with brisket as the headline item alongside other smoked meats offered each week. The operation has built a strong local following around the neighborhood ritual of the weekly pickup.
Mpls.St.Paul Magazine named Black Market StP to its 2026 50 Best Restaurants list with a Golden Fork Award.
The format has drawn coverage from The Growler, Heavy Table, Food & Wine, and Twin Cities Eater, with brisket as the headline item alongside other smoked meats offered each week. The operation has built a strong local following around the neighborhood ritual of the weekly pickup.
Mpls.St.Paul Magazine named Black Market StP to its 2026 50 Best Restaurants list with a Golden Fork Award.