"Barbecue snobs tend to overlook restaurants with cloth napkins and real silverware. But at Jack Stack, a single, humble side dish has kept the critics at bay: cheesy corn. Jack Stack’s version is a cut above the rest, with an extra dose of salty, smoky ham careening through the expected velvety richness. It helps that the meats are good, too. The Kansas City combo is a fine way to sample the restaurant’s pit-smoked sausage and baby back ribs — but you may as well pay the upcharge to sub in the unique (and uniquely extravagant) crown prime beef rib. Although Jack Stack has six metro locations, the Freight House restaurant, just off the streetcar line, is particularly cute and convenient for tourists." - Liz Cook
Fiorella’s Jack Stack BBQ
