Barbecue Restaurant Opens Second Location
National barbecue champion Rob Magee serves his award-winning wood-fire grilled fare at Q39. Named after its first location off of 39th Street in Midtown that opened in 2014, they recently expanded with their second location in southern Overland Park in August.
It’s noteworthy how quickly Q39 became a force in one of the world’s most competitive barbecue markets. Within just a couple of years, the urban rustic restaurant with its expansive dining room, full-service bar, high ceilings and innovative open kitchen expertly and efficiently serving food made from scratch has vaulted to the top, proving itself to be a major player in the Kansas City barbecue scene.
Rob was hooked on cooking at an early age, earning a degree from the prestigious Culinary Institute of America and working in the finest kitchens across the country, honoring the tastes of each region he was in. Barbecue became his main focus after making the move to Kansas City in 2001.
What started as just a hobby on weekends, Rob, his wife, Kelly, and team known as the Munchin’ Hogs would compete in dozens of barbecue competitions across the country, taking home numerous awards. With his years of experience and drive for success, he turned his dream of owning a full-service restaurant into reality in April 2014.
One bite is all it takes to understand why guests keep coming back for more. There’s not a microwave in sight to reheat anything, ever. Skilled cooks grill steaks, chops, burgers and seafood to order with proven competition barbecue recipes that have won the highest awards in the nation.
If you’ve never had the pleasure of tasting Q39 barbecue, Rob describes it as “layers of flavor, sweet, fruit and spice, which complement the flavors of the rub and smoked meat.”
The secret? Nothing is left to chance. Sauces and rubs are mixed from fresh dried herbs and spices, perfected and written to the gram. Meat is smoked for six hours, wrapped and finished in smokers for an additional two hours for maximum moisture retention. The meat is then sliced, plated and served immediately. It’s like clockwork.
Deciding what to order is a daunting task, so take advice from the chef himself. He says their pork belly and sausage corn dogs served with classic barbecue sauce and maple syrup, bacon-wrapped shrimp served with jalapeno-cilantro slaw and chipotle mayo, and their burnt end burger made with oak-wood grilled ground brisket and certified black angus beef on a toasted bun topped with sliced burnt ends, spicy pickle slaw and classic sauce top the list of most popular items guests need to try.
Rob says Q39 is diligent in keeping quality, consistent standards.
“We utilize continuous process improvement with our state-of-the-art temperature-controlled butcher room and large capacity smokers,” he says. “We never stop the quest for improvement and enjoy constantly researching to try new things and keep up with trends to offer our customers new, fun and exciting food.”
If you don’t have time to come in and sit down, place your order 24 hours in advance to take your Q2GO from a separate dedicated entrance, or have Q39 cater your next event. For more information, visit Q39KC.com.