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d'Bronx Kansas City, MO
Oklahoma Joe's Barbecue & Catering Kansas City, Kan., KS
Free State Brewing Company Lawrence, KS
Crosstown Station Kansas City, MO

user content provided by: LikeMe.net & The Pitch

Cuisine(s): Barbecue
Hours: 10 a.m.-9:30 p.m. Mon.-Thu., 10 a.m.-10 p.m. Fri. and Sat., 11 a.m.-8 p.m. Sun.
Price: $
Serving: Lunch, Dinner
Reservations: Recommended for Large Parties
Parking: Lot Available, Street
Payment Types: MasterCard, Visa, American Express, Discover, cash
Attire: casual
Extra Info: serves beer only. smoking section available. parking lot holds 120 vehicles.
Features: Smoking

The Pitch Insiders

Arthur Bryant's Barbecue

1727 Brooklyn

Kansas City, MO 64127

816-231-1123
Website

The most famous barbecue joint in Kansas City isn't fancy. In fact, it looks pretty much like it did in 1946. But it's not the atmosphere that brings visitors to Arthur Bryant's; it's the tender beef brisket sandwiches, ribs and crispy, lard-fried potatoes. For barbecue fans, this is a mouthful of heaven. - Charles Ferruzza

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The Inside Word on Arthur Bryant's Barbecue

luckyday23

great food
Shawn Edwards

Kansas City is the barbecue capital of the world because it's about the sauces - that's what sets it off. The best barbecue place in the world - authentic, the way it was done back in the day - is Arthur Bryant's. It's where all the Presidents go to eat. You walk in, and your clothes get all smoky. The guys in the back look like total meat guys, hacking, grabbing the ribs out of the firey pit with their bare hands and slamming it down on bread. But it's good. It's an acquired taste, though, because the sauce is real smoky and woodsy and gritty - it's not the sweet type of sauce.

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show/hide reviews (5) Please log in to write your review

Overall:

The Wall Street Journal recently said Arthur Bryant's is overrated. They were right. Oh, and watch out for the grease-covered floors, because you might bust your ass.
Review by Jeff
Overall:

The best damn que in the city. Perfect sauce, perfect pulled pork sandwich and burnt ends. Who cares if it's grimy, you're there for the food, and that's enough!
Review by JJ
Overall:

You get what you pay for here. Huge sandwiches, great ribs, best burnt end dinner in the city. Huge piles of fries. This was the first TRUE KC BBQ that I ever went to. When I was about 12 yrs. old my brother stopped by there on the way back from the chiefs game. We got two beef sandwiches, two fries and two red cream sodas. I was instantly addicted to the sauce and the meat. The sauce is different from most KC BBQ sauces, its more tangy , not sweet, and gritty. Most ive talked to either love it or hate it. There is no middle ground. Try it for yourself, and see.
Review by Keith A.
Overall:

I've done my round of KC BBQ. Yeah, I heard about Bryants long before I arrived in KC. Unfortunately, the reputation acquired by proper cooking of simple, affordable, honest food, a reputation built for decades by Arthur Bryant himself, seems to have died with Bryant died.

The restaurant isn't charming, or kitsch. It's a sloppy mess of grease slicked floors, flies crawling on the walls, dirty plates stacked to the roof in a greasy spoon/cafeteria atmosphere.

The food is consistently inconsistent. I'm always pleasantly surprised when I get my food hot. Maybe the idea of a hot plate or an oven hasn't yet reached Bryants, but here's a tip to the cooks: just leaving a hunk of brisket on a cold countertop isn't going to keep the heat in.

The most recent, and last time I will eat at Bryants, I ordered the sliced brisket. What I received: cold, chewey, gray slabs of flavorless meat that could have doubled as roast beef from a hospital cafeteria.

One saving grace is the pulled pork -- Bryant's is one of the few places in KC to actually serve a proper pulled pork. It's the only item on the menu that is consitently edible. The sausage is a greasy slop of thick-skinned meat studded with about a billion mustard seeds. The ribs are rubbery and chewy. The rib tips, which are always on "special" are little more than bony nuggets of oversauced jerky.

With a few weeks of power washing, a bath of muriatic acid, some ozone treatment, fly strips, the installation of a hot plate, and some food safety training for all employees, I think Bryant's has potential.

Until then, it's yet another overrated and overhyped KC meat outlet store.
Review by GrumpyQ
Overall:

Sarah called me up amd I met her and John for dinner.
Review by nick herrera

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Arthur Bryant's Barbecue

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