Kansas City Airport Area Restaurant

May 30th, 2007, 09:07 AM
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Kansas City Airport Area Restaurant

I've got one night in KC, staying near the airport. Any recommendations for a KC steak, ribs, or BBQ restaurant near the airport. I want to try to see if the beef in the area lives up to its reputation.
Budman is offline  
May 30th, 2007, 09:20 AM
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The Kansas City airport is way north of Kansas City. Take I-35 south to the Barry Road exit. Exit to the west and you will see a shopping/entertainment district called Zona Rosa. There is a Hereford House which is an authentic KC steak house.


I think it's probably only about 10-15 miles from the aiport.

If you want to go to downtown KC, it's at least an half-hour drive.
BoniseA is offline  
May 30th, 2007, 12:52 PM
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Hereford House is very yummy - they do the salt-crusted baked potatoes right?
But if you can, I'd get to a BBQ place. It's definitely worth a trek.
There's really nothing out near the airport.
pb_and_j is offline  
May 30th, 2007, 05:43 PM
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I'm open for any and all recommendations. Is the Hereford House beef Prime? The website just talks about the "finest" beef. What does that mean?

Tell me about the BBQ.
Budman is offline  
May 30th, 2007, 05:50 PM
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Isn't there a "Famous Dave's" BBQ off of 435 and 70..in the Legends?..I've not been there, but have been told it is good. I'm not sure if Zona Rosa has a place just for BBQ.
sister2 is offline  
May 30th, 2007, 06:18 PM
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Budman, the airport is not near anything remotely delicious. There are a couple of newer shopping areas with chain restaurants including the Bonefish, which isn't bad, but it's not KC dining.

Steak, ribs, or BBQ, near the airport, the closest thing would be Jack Stack for bbq which is downtown (about a 20 minute cab ride). There are some other good restaurants downtown, but if you're looking for beef/bbq, that would probably be the best choice. If you're open to other dining, French, Med, etc., there are some other options. Hereford House isn't my fav, but others enjoy it very much.

There's also a Morton's downtown, which is fabulous, but not KC food.

Just fyi, Piropos is not too far away (Argentinian), Le Fou Frog (French), and La Bodega (Mediterranean). But they're all downtown and a ways away from the airport.

enjoy, annieladd
May 30th, 2007, 07:16 PM
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Budman, we get to meet at the NYC gtg!
Hey, I've stayed at the Marriott at the airport, right there on campus, less than 3 miles from the airport door. The Marriott has some good steaks, not kiddin' either.
May 30th, 2007, 07:34 PM
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Kansas Citians all have their favorite BBQ places, but Bryant's BBQ at 18th and Brooklyn is very famous and they have opened another one in KCKS in the Legends shopping center. (I would pick it over Famous Dave's which isn't local and NOT as good!) Neither are very close to the airport, but worth the trip. Other good BBQ Oklahoma Joe's (Mission Rd. and County Line Road), Jack's Stack (several locations). For steaks, Herford House is great,as well as Morton's Steak House at Crown Center. Also in the Plaza Shopping area there are wonderful restaurants such as Capitol Grill, and many others.
jckcpv is offline  
May 30th, 2007, 07:43 PM
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I would go with the jckcpv's suggestions Though they are 30 minutes away, those would be best.
May 31st, 2007, 03:52 AM
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I'll have a rental car, and I believe Hereford House is the closest, only about 5-10 minutes away from the airport. Is their beef Prime, as I know Morton's is. I've been to Morton's.

I don't want to travel too far, but 15-20 minutes sounds reasonable, and I'll have my portable GPS to get me around town.
Budman is offline  
May 31st, 2007, 04:20 AM
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I'm not sure what you mean by prime, but Herford House's website says they serve Sterling Silver Premium meats.

JCKPCV gives good advice about BBQ. Arthur Bryants is my favorite too. If you went to the location at 18th and Brooklyn you would have a different dining experience. You stand in a line to get your food. The ovens where the meats are cooked are behind the servers. The interior looks like nothings changed since the 50s. Formica tables and tile floors.

I wouldn't go to Famous Daves. There's nothing KC about that.
BoniseA is offline  
May 31st, 2007, 04:43 AM
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BoniseA, thanks for the reply. "Prime" is the grade of beef. Most steak houses and grocery stores sell/serve USDA Choice beef, whereas places like Morton's and Ruth's Chris serve USDA Prime beef, thus my question concerning Hereford's beef.

They have Famous Dave's here in NJ, and it's pretty good, but I want to try some KC "stuff." I do like old and authentic, so I just might venture down to Bryant's. Is their BBQ hickory smoked, wet, dry, or your choice?
Budman is offline  
May 31st, 2007, 04:56 AM
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Bryant's is smoked with a dry rub. The sauce is served on the side. It's a thinner vinegary sauce. They have three varieties, hot, regular and something I don't remember.

I like this sauce because it isn't so sweet and sticky.

Another famous BBQ place that noone has mention is Gates & Sons. Their sauce is sweeter. Also I think their meat comes sauced but I could be wrong.

Don't expect anything fancy at Bryant's or Gate's, just good BBQ.

Oh, and all these places serve beer. Arthur Bryant's is icy cold.
BoniseA is offline  
May 31st, 2007, 05:17 AM
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The best Restaurant in KCN will be Strouds.
You would get your choice of Several Meats + nifty sides there. World's best Fried Chicken, Steaks, Ribs.... A James Beard Award Winner and
A world wide KC favorite.
15-20 minutes from the Airport.
bbqboy is offline  
May 31st, 2007, 06:14 AM
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If I had to pick only one place to go, for me, it would be Arthur Bryants. I would have to try it to compare it to say, Memphis-style barbecue. For a steak, Capital Grill. But BBQBoy has peaked my interest in Stroud's!

jckpvg has great rec's! I weould go with one of them and skip the Herferd House. Sorry, but its been 'just ok' the three times I've eaten there so we've stopped going there with our son.

We've had much better steaks at Capital Grill which I highly recommend and they have a decent wine list as well.

If you have a GPS in the car I would get away from the airport and eat at a better restaurant. Otherwise, you're not really seeing what great restaurants KC has to offer. JMHO

BeachGirl247 is offline  
May 31st, 2007, 07:56 AM
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I've only been to the Hereford House once, but like BeachGirl my experience was also just okay.

I'm dying to try Arthur Bryants. It was featured on the Food Network last weekend and it looks awesome. It was torture to watch. It is a must do on my next trip. If you go, please give us a review.
wtm003 is offline  
May 31st, 2007, 08:26 AM
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REVIEW | Arthur Bryant’s Barbeque
A Well-Greased machine
Bryant’s original restaurant on Brooklyn still has barbecue purists lining up at the door.
Short ends with fries and a beef sandwich with a side of beans are on the menu at Arthur Bryant’s Barbeque downtown. It gets busy at Bryant’s during peak hours, so know what you want and have your money ready, or you’ll mess up the whole system.

For lots of folks here and around the country, Arthur Bryant’s Barbeque is Kansas City barbecue.

After the legendary pitmaster died in 1982, the name and the rights to the business passed to co-owner Bill Rauschelbach and minority partner Gary Berbiglia.

Bryant’s namesake “grease house” remains the touchstone for this town’s style of wood-smoked meats. True pilgrims consider the satellite places in the Ameristar Casino and The Legends at Village West mere golden calves, preferring to genuflect at the threshold of the original site at 17th and Brooklyn. What makes Bryant’s the holy shrine of KC ’cue?

It has ambience.

The original storefront, with a flimsy aluminum door that hangs catawampus in the frame, has a couple of 5-gallon jugs of sauce aging in the windows, a nod to the old days. And the scruffy rooms are perfumed with wood smoke, grease and spices. When the line snakes from the street to the counter, customers can gawk at aged news clippings of young presidents and Hollywood mucky-mucks gnawing on bones and chewing on meats.

The famous brick pit — the one that has been there since the beginning — is just behind the ordering station for customers to see. Wood-fired flames lick and caress the meat, and every once in awhile the pitmaster pokes the sizzling, crusted beauties.

The floor has been buffed and polished with grease and foot traffic. Even much of the lettering on the tabletop squeeze bottles has been burnished off, reading “ginal” instead of “Original” or “Ric & moky” instead of “Rich & Smoky” or “eet eat” for “Sweet Heat.”

The restaurant has a decades-old ordering system, which is not to be tinkered with. Customers queue up along the wall, then grab heavy, elementary school-grade plastic plates and dinged-up, misshapen utensils as they scoot trays down the row.

Bryant’s has its characters.

White-shirted workers bark, “Next!” The men manning the slicers paint slices of white bread with sauce and slap ribs on plastic trays as they wink and holler and flirt from behind their steamy Plexiglas barrier. At the other end of the counter, a woman takes your plastic or cash while a fellow fills frozen beer mugs with Boulevard.

It’s best to have your wallet drawn before you reach the register. If you fumble and take too long to pay up, the system bogs down. The hungry folks behind and the waitstaff in front begin to scowl.

I dined three times: twice for lunch and once for dinner. On each occasion the place was packed, and once I had the misfortune to turn up just after a tour bus disgorged a passel of hungry Iowans.

For all its popularity, Bryant’s also has inconsistencies in its barbecue.

The burnt ends I had at one lunch were so oversmoked I felt like I was chewing on a creosote toothpick. I left most of them on my plate. The second and third times they were just smoky enough, just chewy enough, although the last time I would have preferred them a tad hotter.

The turkey was dry and tough at lunch, but at dinner it was as moist and tender as Thanksgiving Day. The pulled pork, which comes mixed with sauce, was tasty, but there were differences in how saucy it was from one day to the next. The sliced pork was satisfying but extraordinarily fatty, so I picked away the excess.

For consistency stick with the sliced beef, which was moist but smoky with a reasonably thick, nicely defined smoke ring. And the pork ribs had the ideal texture and tenderness competitive barbecuers aim for. The meat clung to the bone but easily separated when pulled with teeth or fingers.

The french fries were fresh, crispy and fabulous one day and limp and greasy the next. But other side dishes were all decent, reliable and worthy. The creamy coleslaw was sweetly musky from the freshly chopped cabbage, while the beans were heavily seasoned with chunks of meat.

Despite the inconsistencies, there’s simply so much charm and history and ambience in Bryant’s you can’t help but want more. A fellow finger-licker leaned over to my table and whispered conspiratorially: “You get more if you order it to go.”

He and his partner weren’t the first customers I’d seen eating their ’cue straight off the trademark brown wrapping paper. So maybe we’re spilling a decades-old insider’s tip: When a barbecue joint leaves you full but still wanting more, well, that’s how legends live on.
more stuff:
bbqboy is offline  
May 31st, 2007, 09:24 AM
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Oh, bbqboy, you're killin' me! I can't get back there for another month!

Headed to Dallas today and with this bbq craving I have going now, a date with Sonny Bryan's Smokehouse looks to be in my future!

Hey Budman, beer and bbq - can't beat it!
BeachGirl247 is offline  
May 31st, 2007, 09:35 AM
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I'm sorry I only have one night. This is making the decision tough. I just love the cold beer & bbq suggestion.
Budman is offline  
May 31st, 2007, 09:47 AM
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There is an Arthur Bryants at the Ameristar Casino - thats pretty close to the airport - and who knows you might win some money gambling too - ha!

Of course not the same ambiance as the original - but at least its a sample of KC BBQ

My favorite BBQ is Oklahoma Joes though
sunbum1944 is offline  

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