Jack Stack Barbecue's Martin City location traces back to 1974, when Jack Fiorella broke off from his father Russ's original 1957 Kansas City storefront to start his own place. Working with his wife Delores, he built out a hickory wood-fired menu wider than most barbecue joints attempt, adding Certified Angus Beef, fresh seafood, and lamb ribs alongside the smoked meats.
The kitchen still runs on hickory, with Tommy Kupczyk overseeing the pit at this location. Beef burnt ends, hickory pit beans, and cheesy corn bake are menu staples, and the restaurant runs a rotating weekday lunch lineup — the Poor Russ Sandwich on Mondays, a burnt ends plate on Tuesdays, the Southern Jack Sandwich on Wednesdays, and a loaded barbecue stuffed potato on Fridays.
It operates as a counter-and-carry-out spot with dine-in seating, part of a small Kansas City area group now in its fourth generation of Fiorella family ownership. The Brazen Gourmets has included the Martin City location in local roundups.
The kitchen still runs on hickory, with Tommy Kupczyk overseeing the pit at this location. Beef burnt ends, hickory pit beans, and cheesy corn bake are menu staples, and the restaurant runs a rotating weekday lunch lineup — the Poor Russ Sandwich on Mondays, a burnt ends plate on Tuesdays, the Southern Jack Sandwich on Wednesdays, and a loaded barbecue stuffed potato on Fridays.
It operates as a counter-and-carry-out spot with dine-in seating, part of a small Kansas City area group now in its fourth generation of Fiorella family ownership. The Brazen Gourmets has included the Martin City location in local roundups.