![]() ![]() 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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