The Jack Stack Barbecue Story
Started by Russ Fiorella in Kansas City in 1957 and previously
known as Smokestack BBQ, Jack Stack began as a traditional storefront barbecue
restaurant with a modest selection of five to six items. Jack Fiorella, the
eldest son, worked with his father until 1974, when he decided to branch off
and start Fiorella’s Jack Stack of Martin City.
To stand out in the competitive Kansas City barbecue scene of
the mid 1970s, Jack and his wife, Delores, began cooking with Gourmet Hickory
Wood and created the most extensive barbecue menu in the country.
The restaurant menu has expanded to include:
§ Award-winning lamb ribs
§ Certified Angus Beef® Steaks
§ Fresh seafood over Hickory wood
§ Hickory-smoked pork spare and beef ribs and fork-tender brisket
§ Kansas City’s favorite beef, pork and ham burnt ends
§ Mouth-watering side dishes like Hickory Pit Beans and Cheesy
Corn Bake
§ Tender chicken
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| Martin City |
Jack Stack has evolved from the Martin City restaurant into the
largest, full-service wood cookery in the industry with:
Jack Stack, voted “Most Popular Restaurant in Kansas City” by
the 2011 prestigious Zagat’s Survey of America’s Best Restaurants, is consistently
voted by Zagat as the “Highest Rated BBQ” in the country.
Jack Fiorella and his family’s dedication to serving the finest
food and ensuring a great dining experience for every customer remain unchanged
since the very first day. Jack Fiorella’s son, Kevin, and son-in-law, Case
Dorman have grown up in the business and are now managing general partners in
the company.
For more menus, click here
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