This was around 8pm so I was a little surprised we were passed off that early. When I flagged someone down and asked them to send our waitress, a new girl showed up saying she would be taking care of us as the original waitress was going home. But then it was more than 20 minutes with no server in sight. We intended to take our time and had told her when the apps arrived we weren’t quite ready to order yet. We started the night with a friendly and helpful waitress that got us through the appetizer course and seemed to disappear. The only negative to our dinner was the service.
It was fantastic, with sliced red potatoes covered in melted cheese and spices. Cheesy corn is one of my favorite orders at Jack Stack and I get it nearly every time. We indulged on the cheesy corn, hickory pit beans and cheesy potato bake. The sides can nearly steal the show at Jack Stack. The baby backs were more moist than most, they had a nice crisp edge and just enough sauce. There was a good proportion of meat to fat and a wonderful smoked flavor. Jack Stack’s burnt ends are some of the best I’ve had in KC. The huge rib boasts a large chunk of beef and all the flavor your heart desires. An amazing cut with superb marbling and incredible flavor, it literally melts in your mouth. The crown rib was by far the highlight of the meal. I enjoyed several bites of salmon on the toast with capers and a few onions.įor dinner we shared the Jack’s Best combo of baby back ribs, burnt ends and a crown prime beef rib. The best accompaniment was the rye toast – small and crisp but a touch chewy. The sauce was pretty average and almost took away from the quality of the salmon. It was served with rye toasts, capers, onions and remoulade. The salmon, fresh from the grill, was a nice meaty portion with great flavor.
Oversized and somewhat undercooked, the monstrous apps were too firm and the thin batter didn’t provide enough flavor in proportion to the large mushroom. Plated alongside the mushrooms, both looked delicious but the mushrooms did not compare. The warm, crispy batter was just salty enough and the onion still firm and crunchy. We also ordered the fried mushrooms and the smoked salmon appetizer.Īs usual, the extra-thick cut rings came out golden brown. Having tasted the ones at Jack Stack before, I knew those would be a great way to begin. Onion rings are always a favorite of mine to try no matter where I go. Being the “last supper” of a week of outlandish eating (and knowing the diet started again the next morning), we went straight for the fried food. I ordered a glass and we got down to the business of appetizer selection. I normally visit their location in the Freight House District, but found the food to have few, if any, differences.įor some reason beer and barbecue just seem to go hand in hand, and I was thrilled to see Boulevard’s Tank 7 on tap. I met up with my girlfriend Sarah for a late Sunday night dinner at the Jack Stack on 95th & Metcalf. But there’s obviously a market, particularly in KC, for enjoying great smoked meats and sauces in a refined setting. Now some may say the order-at-the-counter, squeeze bottles of sauce on the table is the real way to do barbecue. Not only does Jack Stack serve up consistently good food, which is the main reason people keep going back, but it provides for more of an upscale dining experience than you find in most barbecue joints. And Fiorella’s Jack Stack Barbecue is what I consider one of the big boys in BBQ here in KC. What appeals to one person might turn off another.īut I do know good food, and from that angle I can tell you my opinion of any meal. Writing about such sacred fare is a little uncomfortable just for the fact that smoke and sauce are very individualized tastes. I’m not going to pretend to be an expert on Kansas City barbecue.
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