Jack Stack traces back to 1957, when Russ Fiorella opened a small storefront barbecue stand in Kansas City with just five or six items on the menu. His son Jack Fiorella later struck out on his own in 1974, cooking gourmet meats over hickory wood and building out what became one of the country's most extensive barbecue menus. The Lee's Summit location carries that approach forward under Pit Master Rory Asher, still fourth-generation Fiorella family ownership.
The hickory-fired lineup includes Certified Angus Beef, Pork Spare Ribs, Shredded Beef Brisket, and Lamb Ribs alongside sides like the Hickory Pit Beans. Weekday lunch runs a rotating set of features — the Poor Russ Sandwich on Mondays, a Burnt Ends Lunch on Tuesdays, the Southern Jack Sandwich on Wednesdays, and a Barbecue Stuffed Potato on Fridays. Beyond the dining room, the restaurant handles carry-out, catering, and nationwide shipping of its meats and sides.
The hickory-fired lineup includes Certified Angus Beef, Pork Spare Ribs, Shredded Beef Brisket, and Lamb Ribs alongside sides like the Hickory Pit Beans. Weekday lunch runs a rotating set of features — the Poor Russ Sandwich on Mondays, a Burnt Ends Lunch on Tuesdays, the Southern Jack Sandwich on Wednesdays, and a Barbecue Stuffed Potato on Fridays. Beyond the dining room, the restaurant handles carry-out, catering, and nationwide shipping of its meats and sides.