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“Kansas City feels like a hug,” says Heidi Gardner. And she would know: The comedian, actress, and native Kansas Citian is a proud booster for her hometown.
She sings the city’s praises early and often, even going viral for transforming her annual birthday celebration into a showcase of KC culture. “I’m just so proud of what we have,” Gardner says. One year she surprised guests with a performance by the legendary kid’s marching band, the Marching Cobras, a local staple you can hear coming from a mile away. Another time, the Kansas City Chiefs cheerleaders brought their particular spirit to Gardner’s party, and most recently, she arranged for the Kansas City Ballet to perform in the streets, recreating her childhood memories of watching ballet in the park with her mom.
But nothing can compare with Gardner’s love of KC barbecue. “If you’re born here, you’re brought up to love it,” she says. “I was eating all this meat growing up, sometimes it was like, ‘This is the only food in this city.’ But you don’t really appreciate the craft of it until you’re an adult.”
Kansas City barbecue famously embraces a wide range of meats: Pork ribs, beef brisket, sausage, even turkey. But the heart, according to Gardner, is a dialed-in seasoning or rub. “Our barbecue spots are legendary for their sauces, but they live and die on their rubs,” she says.
Gardner’s ideal bite features smoke balanced by the texture of a good char, which honors meat that has been cooking for hours, if not days. “I prefer a bit more chew with my barbecue,” she says. “Fall-off-the-bone can start to feel like stew meat or short rib.”
Sweet-savory barbecue sauce is also a key feature of KC barbecue, but according to Gardner, “if your food is seasoned perfectly, you could ignore the sauce.” She prefers hers on the side, to dip to her heart’s content. “I do like a supplementary dip of sauce for certain places, but I also love it for fries and onion rings,” she says.
When it comes to experiencing the city's finest barbecue, Gardner has strong opinions. “Barbecue is a food that takes patience, and the people who work day-to-day in these hard jobs against the elements—like smoke and fire—they deserve our appreciation,” says Gardner. We sat down with her to get the scoop on who rocks the best ribs, which spot serves her bucket-list-favorite sandwich, and more.
LC's Bar-B-Q
Growing up down the road from this small establishment, Gardner could smell the woodsmoke from her grandparents' house. “It belongs in the Smithsonian,” she says of LC’s decades-old smoker. “The place is beautiful for being so unassuming—it’s a dive bar of a barbecue restaurant.”
The definitive order here are the burnt ends—either beef or pork—paired with Gardner’s favorite fries in the city. Burnt ends are a staple in Kansas City; though the term once referred to the literal burnt end of a brisket, over the years the definition has expanded to accommodate the fatty, juicy bits of meat that pick up a crisp bark as proteins caramelize and char.
Arthur Bryant's
Stepping into Arthur Bryant's is a historic KC experience, where the lines can often stretch well out the front door. Frequented by a mix of tourists and neighborhood regulars, Arthur Bryant’s also happens to be Gardner's favorite rib destination in the city. “I’m a sucker for char,” she says.
Texture is paramount here; Gardner prefers a rib that forces your jaws to work a bit. “That’s part of the fun, especially watching your friends get in there.” Beyond the ribs, ordering the chicken or brisket comes with a bonus treat. “Being handed an entire loaf of white bread to make your own sandwiches is so joyful,” says Gardner. “This is where I take my out-of-town friends. You can’t go wrong with any order at Arthur Bryant’s.”
Joe's Kansas City Bar-B-Q
“If you have a friend who was a vegetarian until a week ago, this is where I would take them—though they are going pretty hard about eating meat if they’re jumping right into barbecue,” says Gardner. To her, Joe’s stands out as the most approachable option for newbies. “I feel like you need to have more of an advanced palate for a burnt end,” but Joe’s is the perfect gateway for anyone looking to understand Kansas City’s signature style.
Gardner doesn’t shy away from options like the smoked turkey and barbecue chicken. “They’re overlooked at other spots, but I’ve ordered smoked turkey from Joe’s Kansas City for Thanksgiving.” The standout, though, is the legendary Z-Man sandwich, Gardner’s “death row last meal”: a Kaiser roll piled with brisket, provolone cheese, two crispy onion rings, and barbecue sauce.
Gates Bar-B-Q
“If I think about barbecue, I’m thinking about Gates’ sauce,” says Gardner. “It’s probably the first barbecue I had.” The savory tomato-based sauce at Gates is the quintessential Kansas City condiment—unmistakable, highly recognizable, and something Gardner craves regularly. “I have a tub of Gates’ barbecue sauce in my fridge here in New York right now.” She recommends the whole menu, including the smoked turkey or the mixed plate platter, which comes with brisket, ham, ribs, pickles, and steak fries.