Since lunch filled us up, the cake just added to the voluntary discomfort. The icing melted and oozed over the sides. Oh man! Heaven in a bowl is called the Jack Stack carrot cake. We were going to pass on dessert, but Toni recommended we try the carrot cake. Lisa enjoyed two meat combo, with turkey and brisket. I added a combo of their spicy and original sauces. The burnt ends are cut in cube style with little to no fat. We met at the Freight House location in the Crossroads art district area. Besides great and fun company, the food was delicious. We met Toni from the CVB there for lunch. Our recent KC trip brought us to Jack Stack. We’ve been to Oklahoma Joe’s, the original Arthur Bryant’s (only place to eat Bryant’s), Winslow’, Gates and Wabash (Excelsior Springs). Well, we have made it a point to make sure we hit the major barbecue joints in the Kansas City area. While my experiences were different compared to previous years, Jack Stack still managed to impress me with the dinner.Anyone who has followed us knows we likes us some local cuisine when traveling. Jack Stack has a seamless process for people to pick up carryout with minimal contact, making the experience of getting barbecue safe. Despite this, the carrot cake was an amazing way to end the savory dinner.Įven though I was eating Jack Stack at home through carryout, I enjoyed the two-course dinner that was served. However, I felt as if there was a little too much frosting, so I ended up pushing some of it off the cake. After heating it a little, the frosting softened and the cake was softened, making each spoonful enjoyable. Since I ordered take out, the cake was cold and the frosting wasn’t melted, so I decided to heat it up before I ate it. The dish features a small circular carrot cake topped with a generous layer of cream cheese frosting. There couldn’t have been any better sides than the ones that were given with this course.Ĭourse 2: Mom’s Carrot Cake Second course: Mom’s Carrot Cake (By Hannah Chern)įor dessert, I chose the carrot cake because it is usually my go-to dessert at restaurants. While the beans were on the more savory side, the cornbake and the coleslaw were more creamy and had hints of sweetness in them. Whether it is the cornbake or the beans, all of the sides complement the smokey barbecue well with each of their unique tastes. I’ve had Jack Stack’s sides before, but I will never fail to be amazed by the flavor each time I eat it. In addition, the ribs were served with a side of their famous beans, cheesy corn, and coleslaw. Overall, Jack Stack’s barbecue ribs never fail to impress me it will always be my favorite. However, the sauce does enhance the flavor of the ribs. Even though the dish came with a side of their infamous barbecue sauce, I felt that the ribs could stand alone without the sauce. Sweetness that I found was the perfect touch to the smoky flavor of the ribs. As for the flavor, as the name suggests, the ribs had a hint of The ribs are served with three sides: Hickory Pit Beans, Cheesy Cornbake & Creamy Coleslaw. The ribs had a slight chewiness to it, but overall, the meat was tender. However, after cutting and biting into a rib, I realized that it is the opposite. At first glance, the ribs seemed a little on the drier side-I blame that on carryout. Jack Stack is known for its savory, smoked ribs so choosing the ribs was an easy decision. First course: Honey-glazed Baby Back Rib Slab (By Hannah Chern)Ĭourse 1: Honey-glazed Baby Back Rib Slab with Hickory Pit Beans, Cheesy Cornbake & Creamy Coleslawįor my main course, I decided to go with the ribs because I have enjoyed eating ribs. Location: 9520 Metcalf Ave, Overland Park, KS 66212įor this restaurant, I decided to order take out instead of dining in. Both the lunch and dinner menus serve two courses.Ĭlick here to check out the Kansas City Restaurant Week menus at Jack Stack Barbecue. Similar to the rest, as one of the participating restaurants in Kansas City Restaurant Week, Jack Stack Barbecue offers a lunch and dinner menu that offers a selection of different courses that come from their original menu. Today, Jack Stack is a prominent barbecue restaurant in the Kansas City area, and they also have a service that delivers frozen goods to people across the nation. During the bustling growth of barbecue in Kansas City during the 1970s, Jack Fiorella and his wife started smoking their meat over a hickory wood and developing a wide-variety of dishes for their menu. Fiorella’s Jack Stack Barbecue is a Kansas City-based barbecue restaurant that dates back to 1957.
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