We had the perfect wrap-up to a wonderful day in Kansas City. We also had a great view of Union Station. Without him, we wouldn’t have the beautiful Country Club Plaza to enjoy.Īfter we checked out the fountain, we decided to head back to our room at the Westin Crown Center to gaze at the Kansas City skyline. So we strolled around the Plaza as the sun dipped below the horizon.Īnd while you’re in the area, you should check out the J. I may have purchased a couple of books.Ĭlick on my Amazon Storefront for even more ideas! And I would’ve, but we arrived just a few minutes before closing.Īll too soon, we had to leave. Many of the businesses are national chains, but you can find some local originals, as well. The Spanish-influenced decor is fun, and this style ties together the shops and restaurants of this 15-block district. The Plaza is a great place for shopping and enjoying a summer evening as the sun goes down. If you want to take the magic of Jack Stack home, you can also order through the carry out entrance.Īfter stuffing yourself on the fabulous food at Jack Stack, you may feel compelled to walk it off around the Plaza. This cake is so worth it! I ate some of it for breakfast for the next two days. What to do? Get a piece to go, of course! I had to try the famous carrot cake, though. We also had fry seasoning at our table, so we could use as much as we wanted.Īfter eating most of my own food and taking bites of Jeff’s, I was completely full. All the meat was tasty, but the burnt ends were a little different than we were used to. I also tried a little of the burnt ends and turkey. He also ordered hickory pit beans so I could try them. Jeff ended up with a three-meat combo of ribs, burnt ends, and smoked turkey. Oh my goodness! These were some of the best sides I’ve ever tasted! I was in cheese heaven! The ribs were pretty good, too. Sweet pork ribs and almost tender burnt ends were good, but the juicy, smoky beef short rib begged to be taken down to the bone with each tender fingerful of. I ordered some ribs separately with a side of cheesy corn bake and cheesy potato bake. We decided to work together to try a little of everything. Jeff usually tries a little of all the meats and is less interested in the sides in fact, he’s usually happy with fries. I wanted to taste all the sides I’d heard about, but I still wanted to try some of the meat. Kristin usually gets ribs when she eats barbecue, so that was a no-brainer. The server also brought out the sauce–Kansas City-style, of course. Our server recommended the freshly-squeezed lemonade, so our lemonade expert, Kristin, had to try some. We could also see the kitchen from our table.Īfter we were seated, we placed our drink orders. If you’re looking for a barbecue with a little more sitdown, casual-type atmosphere as opposed to lining up to place your order, this is the place for you. The decor is a little more “upscale” than other barbecue places we have been to, but it’s still family-friendly. Soon our names were called, and we were seated in the main dining room. I’d heard the sides were very good here and that I shouldn’t miss the carrot cake. Once inside, we had a short wait, but we used that time to look over the menu. The Plaza was hopping, but we found free parking in a parking garage nearby.īefore going inside, we couldn’t resist a photo opportunity out front. We wanted to try some barbecue, and we wanted to shop on the Plaza, so Jack Stack made perfect sense. I would recommend going online and making a reservation on Open Table to cut down on your wait time. Liz Cook is a freelance writer based in Kansas City, Missouri, and the creator of the experimental food newsletter Haterade.2 Exploring the Plaza Eating at Jack StackĪfter a day of sight-seeing, we were definitely ready for dinner. The best way to experience KC barbecue is to visit both the old-school institutions that helped define the genre and the new guard of innovative pitmasters expanding its boundaries. Under that expansive umbrella, the barbecue restaurants on this list range from walk-up windows with a handful of picnic tables to full-service restaurants with cocktails and cloth napkins. Here’s as close to a barbecue thesis statement as you’ll get: The modern Kansas City “style” is doing a little bit of everything well and doing it with a side of sauce. But pitmasters here are just as preoccupied with beef and pork ribs, hand-cranked sausages, moist and salty pit ham, and other preparations of brisket. Others point to burnt ends, one of the city’s proudest inventions: fatty, smoky cubes of beef brisket with a crunchy, caramelized bark. Many think that thin-sliced brisket and tomato sauce sweetened with molasses are requirements of the genre. Since Henry Perry, the self-styled father of Kansas City barbecue, opened his first lunch stand in 1908, locals and tourists have been trying to pin down what exactly defines the KC barbecue style.
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