Kansas City has so many great barbecue spots that narrowing down the list of places to visit is like herding cats. So what sets this place apart? Chef and pitmaster Rob Magee graduated from the prestigious Culinary Institute of America before starting a three-decade career in high-end dining. While working as an executive chef for Hilton, Magee got into competitive barbecue. He and his team, Munchin Hogs, began accruing trophies for dishes like apple-brined pulled pork, brisket, smoked chicken and that Kansas City standby, burnt ends, all of which are now available in various forms at Q39. The entire menu is made from scratch in the open kitchen. For that, it draws some serious crowds. Arrive early and expect to wait — it’ll be worth it.
Special Dishes: Apple-Brined Pulled Pork
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