Comments on: Jack Gage American Tavern

By: Doug Sheward

Doug Sheward — Wed, 16 Jun 2010 13:45:08 +0000

I love ribs, eat out often, and enjoy the range of sauces Kansas City has to offer. Mary is right though about the ribs at Houston’s. I tend to believe that the difference is in the quality of the meat itself. The quality of meat simply is not there at several of our famous Kansas City barbeque eateries. Sad but true.

By: TheDLC

TheDLC — Mon, 25 Jan 2010 18:00:11 +0000

It’s crazy how busy this place is and II haven’t been able to try it yet. Hearing consistently good things about the food and complaints about the clientele. At any rate, Main street is really shaping up as a nice little restaurant row.

By: Dan

Dan — Sat, 23 Jan 2010 16:19:56 +0000

Houston’s?!?! I’m surprised to see you single out a corporate chain based in Beverly Hills as the epitome of ribs, when you live in a city that boasts of the real thing. I’m a little embarrassed for our city that non-locals will read this and think that they can head over to the nearest strip mall and get something that will rival what you’d find at Gates, Bryant’s, or Oklahoma Joe’s. It’s kind of like somebody at the Boston Globe complimenting a local restaurant’s chowder by saying it’s way up there with Red Lobster’s.

Even if you’re somehow smitten with the ribs at Houston’s or the McRib sandwich, let’s show a little hometown pride!

(Beyond that, I loved the write-up and the restaurant. I’ve found the service there to be notably above normal standards.)