![]() Several days a week they even have burnt-end stew.ĭespite the breadth of the menu, the quality is very good, all traditionally slow smoked with hickory. The options for sides are equally impressive, with the standouts being pit beans and the "cheesy corn bake." They offer their smoked meats as sandwiches, platters, and combos, and for those seeking something different, an equally broad menu of salads, steaks and seafood - but go for the barbecue. There's a choice of four different sauces, from sweet and mild to spicy to hot. Disconcerting to traditionalists perhaps, but fun to try. Freight house jack stack menu plus#They have sausage, plus smoked turkey and ham, and an innovative burnt-end "sampler" that adds nouveau versions of pork, sausage, and ham to the standard beef. They have lamb ribs, even rarer than beef, and two styles of pork ribs, fuller St. But they also have beef ribs, a rarity and favorite of mine, and they even have them two ways: individual full-sized, or "dinosaur" ribs, and as a 3-rib rack of short ribs called the Crown Prime Beef Ribs, which you may never see in another barbecue eatery. At Jack Stack, you'll find the usual suspects, brisket, pork ribs, pulled pork, and sausage. But Kansas City is not without its own innovation, and the city's major contribution to barbecue is burnt ends, the heavily crusted exterior section of a slow smoked brisket, removed, often re-covered in dry rub and smoked again, then cut into delectable chunks, each with a crispy charred side.ĭespite the variety available, few KC restaurants try to do it all. Some restaurants apply sauce, some leave it up to the customer, and these can be based on tomato, vinegar, or mustard. Kansas City is an amalgam of all of these, a crossroads of flavors and styles, with brisket, ribs, and pulled pork happily co-existing. If a region uses sauce, each also has a particular style, like mustard-sauce in the eastern Carolinas. The food: Each of the other major barbecue "regions" has a specialty: brisket and sausage in Texas dry or wet ribs in Memphis pulled or chopped pork and whole hogs in the Carolinas. Reason to visit: Beef ribs, lamb ribs, burnt ends, brisket, St. The great news is that you don't sacrifice anything for the ambiance - the barbecue is excellent, the prices reasonable, and the menu exceptionally broad and varied, even by Kansas City's already big standards. I love a good down and dirty barbecue joint as much as anyone, and have visited them across the nation, but the appeal of an upscale barbecue place is immediately obvious to those on dates, celebrating birthdays or family events, tourists who want a full-service dining experience, or anyone who wants a break from waiting in lines and eating off plastic trays. Rather than a roadside shack or cafeteria, this is a big, impressive, free-standing building, with optional outdoor seating in warm weather - and a full-sized statue of a steer greeting diners on their way in. ![]() Jack Stack has four KC-area locations, but the flagship is the Freight House, an old railroad building in the city's accessible Crossroads Art District that has been meticulously renovated into a beautiful brick-and-glass restaurant with exposed beams, brick walls, and 25-foot ceilings. By barbecue standards in Kansas City - or Memphis, Birmingham, or Austin - this is about as 5-star as it gets. ![]() Despite the upgraded napkins, they have not gone so far as adding tablecloths, but they do offer many touches unusual in a world-class smokehouse: table service with actual waiters, a wine list, a fashionable bar where you might sip martinis, even a hostess stand to greet you when you enter. Of course, in the world of barbecue, upscale is relative, and this is not a place you need to wear jacket and tie. The opposite of the traditional barbecue joint, this is the nation's most successful attempt - and there have been many - to marry top-quality barbecue with an upscale setting. In KC it is much easier to find a barbecue place serving good food than one serving cloth napkins, but Fiorella's Jack Stack serves both. ![]() Many are classic "joints," where you order at a counter or window and clean your hands with paper towels ripped from a communal roll. The level of food quality is quite high, and visitors can find pretty good, very good and great barbecue at many of them. — - The scene:Kansas City is justifiably world famous for its barbecue, with about 100 barbecue eateries in and around the city. ![]()
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