Arthur Bryant's Barbeque
Barbecue restaurant · 18th and Vine ·
Legendary KC BBQ spot known for burnt ends & rich sauce
Legendary KC BBQ spot known for burnt ends & rich sauce
"Opened in 1908, Arthur Bryant's is the oldest BBQ spot in town. It feels like everyone’s been here, whether that’s Jimmy Carter or our Aunt Gwenn who demanded a visit after hearing about it in the '80s. This smoked turkey may be the best around—get it in a sandwich or buy some by the pound to make your own for an upgraded workday lunch. Their tomato-forward original sauce has a similar taste and consistency to a thick Bloody Mary (in a good way), while their saltier rich and spicy sauce packs some serious heat. Come here for a quick lunch after visiting the American Jazz Museum." - ryan bernsten
"A legendary, old-school barbecue joint celebrated by locals, politicians, and visiting food critics alike; it’s renowned for pork spare ribs that are tender and smoky and meant to be enjoyed slathered in generous amounts of classic Kansas City–style sauce, typically served with fries and a hearty, casual atmosphere." - Caitlin Morton
"On the weekends, you’ll find a mix of locals, tourists, and Beltway politicians at this Jazz District restaurant, which writer Calvin Trillin famously decreed “the single best restaurant in the world” in 1972. Bryant’s decor hasn’t changed much since Trillin’s visit: a time capsule of Formica, framed newspaper clippings, and greasy floor tiles. The cooking has changed, though. To meet demand, Bryant’s now cubes whole briskets for most of its burnt ends. (To ensure your ends are cut from the brisket point, go with the 3B sandwich.) No matter what you order, top it with a generous splurt of Bryant’s brick-red, distinctively bitter sauce. No one makes a sauce like Bryant’s — whether that’s good or bad is one of the city’s enduring culinary debates." - Liz Cook
"Opened in 1908, Arthur Bryant's is the oldest BBQ spot in town. It feels like everyone’s been here, whether that’s Jimmy Carter or our Aunt Gwenn who demanded a visit after hearing about it in the '80s. This smoked turkey may be the best around—get it in a sandwich or buy some by the pound to make your own for an upgraded workday lunch. Their tomato-forward original sauce has a similar taste and consistency to a thick Bloody Mary (in a good way), while their saltier rich and spicy sauce packs some serious heat. Come here for a quick lunch after visiting the American Jazz Museum." - Ryan Bernsten
"Founded as a food cart in 1908 and converted to a brick-and-mortar “eat shop” in 1910, this city’s first official barbecue restaurant played a central role in popularizing KC burnt ends—charred scraps cut from the point of smoked brisket that went from free counter fare to a sought-after delicacy after a 1972 Calvin Trillin profile. Visitors are advised to arrive before 11 a.m. to avoid selling out of burnt ends; if they miss them, the saucy baby back ribs are another classic option." - Pete Dulin
