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Campo Lindo chicken sprinkled with fennel pollen from his own garden. (He won't
ship in seafood, though freshwater fish do make it onto the menu.)
Kansas City dining has another side, however—wood-smoked and slathered with
sauce. The most famous barbecue joint in town,
Arthur Bryant's
(1727 Brooklyn
Ave., Kansas City, Missouri;
&
816/231-1123;
www.arthurbryantsbbq.com) still occu-
pies the same no-frills brick storefront it has been in since the 1950s. Loads of tangy,
sweet sauce is what makes Kansas City barbecue different from spice-rubbed Mem-
phis barbecue, and Bryant's offers three different kinds to spread over your luscious
beef brisket, pulled pork, turkey, or slab of pork ribs. But if you're over in Kansas,
compare it with upstart
Oklahoma Joe's
( 3002 W. 47th Ave., Kansas City, Kan-
sas;
&
913/722-3366;
www.oklahomajoesbbq.com), founded in 1996—a bright and
busy coffee-shop-style joint set in an old gas station. They serve incredibly tender
Carolina-style brisket, pulled pork, chicken, turkey, and ribs.
(
Kansas City International (22 miles/36km).
L
$$$
Hotel Phillips,
106 W. 12th St. (
&
800/433-1426
or 816/221-7000; www.hotel
phillips.com). $
The Quarterage Hotel Westport,
560 Westport Rd. (
&
800/942-4233
or
816/931-0001; www.quarteragehotel.com).
Chef Colby Garrelts' rare beef at Bluestem in Kansas City.
