"Q39 earns the BBQ bronze medal because it’s one of the few cloth-napkin places where you can still go feral on every last piece of meat. Get yourself an order of burnt ends or a platter where you can try some spare ribs, brisket, and chipotle sausage. Their sauces are standouts: pick between their original—sweet and apricot molasses-based—and their apple cider vinegar-based sauce for some tang. The grilled salmon salad is also excellent, as are their onion straws." - ryan bernsten
"A relatively recent but highly regarded barbecue spot (opened in 2014) that elevates classic Kansas City smokehouse cooking with a slightly fancier dining experience. The meats and sauces are consistently praised—the ribs fall off the bone, the sausage is well seasoned, and the smoked chicken is unexpectedly compelling—while inventive dishes like the brisket poutine (crispy fries topped with beef brisket gravy, chopped brisket, cheese curds, and barbecue sauce) showcase a playful, modern take on barbecue classics." - Caitlin Morton
"Q39 is a bit more polished than some competitors, the kind of place where there’s a nontrivial possibility of seeing someone spray sauce onto a starched collar. But this family-friendly restaurant is a local favorite for its uncanny ability to turn out consistent barbecue at a high volume. Founder Rob Magee, who died in 2021, cut his teeth on the competition barbecue circuit, and the competition-ready combo plates remain the thing to order here. The original location in Midtown is always crowded, so make a reservation or plan on a long wait; it’s easier to snag a table at Q39 South in Overland Park, Kansas. (A third location in Lawrence, Kansas, is set to open this fall.)" - Liz Cook
"Q39 is one of the few cloth-napkin BBQ places where you can still go feral on every last piece of meat. Get yourself an order of burnt ends or a platter where you can try some spare ribs, brisket, and chipotle sausage. Their sauces are standouts: pick between their original—sweet and apricot molasses-based—and their zesty sauce with apple cider vinegar for some tang. The grilled salmon salad and salmon dip are also excellent, as are their onion straws." - Ryan Bernsten
"If you’re looking for a spot where you won’t find a crowd of people wearing plastic bibs covered in sauce, go to Q39 right off 39th Street in Midtown. This is cloth-napkin BBQ, with a modern farmhouse-style dining room that proudly displays all the trophies they’ve won for their meats. Their sauces are standouts: pick between their original sauce—sweet and apricot molasses-based—and their zesty sauce with apple cider vinegar for some tang. Get yourself an order of burnt ends or a meat platter to try some spare ribs, brisket, and chipotle sausage." - Ryan Bernsten
