As soon as you walk into Q39, you’ll be greeted by welcoming people and the spicy aromas of genuine Kansas City barbeque drifting through the air from their modern open kitchen. Chef-inspired favourites like their brisket plate with burnt ends and Mr. Burns are served by a professional 12-person staff.
Their rustic and open space is built to be relaxed and welcoming, whether you’re sitting with a local beer at the pub or in the lively dining room surrounded by relatives. Their goal is to put the delectable aromas of authentic barbeque cooking indoors and share their art and excitement with you around an enjoyable dining experience.
Chef Rob’s history
Rob Magee developed an early interest in cooking and later earned graduation from the prestigious institute in America. Working in a few of the best kitchens in the world, he made it a point to esteem the flavour of the regions he visited, when he relocated to Kansas City, he grew enamoured with the art of Q39 Kansas City barbecue.
In his spare time, while operating as an executive chef, he formed the Munchin’ Hogs, a contesting barbeque team. Over ten years, they rose to the greatest standard of professional barbeque on occasion around the world, winning a slew of tournaments and national competitions.
Rob contained a history of taking down plans about an eatery he wanted to open someday in his lifetime of working for others. His barbeque that has won awards brought him so much pleasure and popularity that he was successful in establishing Q39 in Kansas City’s historic Midtown neighbourhood in 2014.
In Kansas City, there were a lot of barbeques, but nothing like this—a classically trained chef chasing perfection with a full menu created from scratch in an open kitchen designed especially for the occasion.
Q39 has developed a reputation among locals and tourists alike as one of Kansas City’s best barbeque restaurants.
What is barbecue?
Barbecue is an outdoor meal in which fish, meats, or fowl are grilled over a charcoal or wood fire, typically as a means of social entertainment. The word also refers to a stone-lined fire pit used to prepare such a snack, as well as the meal itself, especially the meat strips.
The name “barbecue” was borrowed from the Caribbean’s Arawak Indians, who used a grinding of greenwood to roast or dry meat slivers over medium heat.
