Restaurant Guide of KC™ - Kansas City Food + Travel Blog

Behind the Scene at Jack Stack Barbecue

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

Martin City
§  Tender chicken
Jack Stack has evolved from the Martin City restaurant into the largest, full-service wood cookery in the industry with:
§  The catering company that serves events both intimate and large.
§  The nationwide shipping division that delivers barbecue anywhere in the country.
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.
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