Bogart's Smokehouse Taipei (美式木柴烤肉屋)

A group of partners working at Dalie’s Smokehouse in Parkville, Missouri, is driven by their endless love for BBQ. The process of slow-smoking meats and preparing side dishes showcases their expertise and respect for ingredients. This passion and traditional cooking method began to take root in Taiwan, starting with research on Taiwanese ingredients, the transportation of fresh produce, and how to serve authentic American Bar-B-Que. After two years of continuous discussion and research, executive chef Skip Steele of Pappy's St. Louis, Mr. Peter Brickler, and Chef Hunter, have brought to Taiwan an American BBQ experience like never before: Bogart! We hope every customer can taste authentic American BBQ and truly feel our enthusiasm!

The above is what the restaurant wants to convey. After trying it, I completely felt it. Although I have never eaten in the United States and don't know what authentic BBQ is, I found it delicious. The seemingly simple bread, the rich, juicy smoked brisket paired with sweet and spicy homemade pickles - this simple yet robust flavor is exactly what I consider American BBQ. However, the fat content was a bit much, so if there were a version with regular brisket for the sauce, it would be perfect.