Jack Stack traces back to 1957, when Russ Fiorella opened a small barbecue storefront in Kansas City. His son Jack later struck out on his own to start a second location, and the business has since grown into a multi-generation family operation still run by the Fiorellas. The Overland Park restaurant is part of that family of locations across the Kansas City area.
The kitchen cooks over hickory wood, turning out beef and pork burnt ends, pork spare ribs, and lamb ribs alongside Certified Angus Beef steaks. Sides run to Hickory Pit Beans and Cheesy Corn Bake, and the KC Tour Taste Plate bundles spare ribs, burnt ends, and shredded beef brisket as a sampler of the kitchen's range. Weekday lunch brings rotating features like the Poor Russ Sandwich, a burnt ends plate, the Southern Jack Sandwich, and a barbecue-stuffed potato loaded with pulled pork, burnt ends, or smoked turkey.
Juan Beltran serves as pit master for the Overland Park location, overseeing the hickory-fired cooking that anchors the menu.
The kitchen cooks over hickory wood, turning out beef and pork burnt ends, pork spare ribs, and lamb ribs alongside Certified Angus Beef steaks. Sides run to Hickory Pit Beans and Cheesy Corn Bake, and the KC Tour Taste Plate bundles spare ribs, burnt ends, and shredded beef brisket as a sampler of the kitchen's range. Weekday lunch brings rotating features like the Poor Russ Sandwich, a burnt ends plate, the Southern Jack Sandwich, and a barbecue-stuffed potato loaded with pulled pork, burnt ends, or smoked turkey.
Juan Beltran serves as pit master for the Overland Park location, overseeing the hickory-fired cooking that anchors the menu.