Among the American barbecue capitals, Kansas City's smoked fare is characterized by dry rubs with sauces strictly on the side. Executive chef Paul Kirk is from Kansas City and his restaurant is not for the timid of appetite; even the side dishes come in overwhelming quantities. The shameless menu promises everything from beef, pork, ham, pastrami, and turkey to chicken, sausage, and, of course, ribs. Burned ends—delicious charred-crisp, rich edges of beef brisket—are
legendary, and they sell out every night. For dessert, don't miss the batter-fried Oreos. In fact, many items on the menu sell out by 8 pm, so it's wise to arrive fairly early.