Worth having him work with you and your friends or family. In the age of dry or no humor and very little good customer service anymore, he is head and shoulders above other waiters. A college student with a very charming wit and demeanor, he was almost family by the time we left. We also had the most pleasant server ever. It was so good, we bought some bottles of it to take home. They were prepared with JackStack's own homemade bbq sauce and spices. The slab touched both ends of the platter, so it was definitely a lot for the money.
#Jack stack menu vegan full#
The ribs were so good I made an attempt to finish the full slab, which I could not. They offer ''dinners for two'' and have many appetizers (order the shrimp) and side dishes, so expect to be very full (like Thanksgiving dinner 'full') when you leave. When entering, the aroma is wonderfully intoxicating! There are almost too many choices on the menu, but if you visit here by all means order the BABY BACK RIBS, or the combo with Ribs and the Crown Cut beef. Very nice.Įxpecting more of a rustic experience, we were pleasantly surprised to find this place to be quite upscale. This restaurant is in an upscale revitalized part of downtown KC with stylish bars, etc. The outside was very appealing so from that standpoint alone don't miss this place. The restaurant is very nice inside with a lot of wood and separated areas to hold down the noise.
the waiter showed up soon and was quite attentive to our needs without being intrusive. Since there was only two of us, we were seated immediately in a corner booth for two. The restaurant was busy with some waiting but in larger groups. The beer on tap was from a local brewery, Boulevard, and the IPA was excellent - nice and hoppy. Definitely not for the beginner! If the top of my head sweats, the heat is just right and that did happen here. I like spicier food so I used the hot BBQ sauce and it was the appropriate level of spice. The meat comes without and tasted good on its own and my partner enjoyed it. They offered a mild, medium and hot BBQ sauce. We followed that with the burnt end pork. The onion inside was not too hard or soft but perfect. We started with the very large onion rings that were prepared perfect, just hard enough and crunchy. The pork burnt ends offered both as an appetizer and main course was really good. Although we are from Texas these days, we both love pork over beef. The first one we found was closed as it was a Sunday night. We consulted trip advisor and other sites for the best BBQ in KC. The CVA also saw Byron’s owner Hutton Collins sell half of its holding to investor Three Hills Capital Partners, making it the majority shareholder.We were passing through KC and had stopped for the night. Some 99% of creditors voted in favour of the rescue plans at a meeting on 1 January.īyron CEO Simon Cope said in a statement that he was confident ‘a new Byron can begin to take shape’ with a focus on a smaller and more ‘efficient’ portfolio.Īt the time of the CVA, the group operated 70 sites, but the portfolio has since shrunk to 55, with closures including sites in Birmingham, Bristol, Manchester and London’s Spitalfields. In January, creditors at the burger chain voted in favour of a Company Voluntary Agreement (CVA) that would see the closure of up to 20 sites. The group’s signature burgers remain on the menu. The group has also added a ‘flexitarian’ burger, made with 70% beef and 30% mushrooms, targeting diners who want to eat less meat, but are not vegetarians.įor meat eaters, new burgers include US-inspired braised brisket topped burger and the Reuben, which comes with molten cheese sauce on the side. New vegetarian burgers on the menu include the ‘jack stack’, made with a bean patty, pulled barbecued jackfruit, guacamole and slaw. New burgers include a vegan option, comprising a beetroot and falafel patty, smashed avocado, tomato, pickled red onions, and lime-dressed rainbow slaw. The new menu, launching today, will see 14 new additions to the menus across the brand’s 55 restaurants. The menu is designed to ‘cater for the UK’s increasingly diverse dining scene’, and has been designed to attract more custom to the restaurant group, which previously offered a limited selection of dishes for vegans and vegetarians. The group has closed 20 sites since January, and is attempting to build ‘a new Byron’, according to CEO Simon Cope.
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