Last night’s dinner at Q39 was one of those rare meals that makes you pause mid-bite—not because you’re full, but because you need a second to process how good it is. Smoky, bold, balanced—every bite had that perfect harmony of comfort and creativity that makes you want to grab your phone, take a photo, and tell everyone about it.
Q39 has always been one of my go-to for legit Kansas City barbecue, but their new spring tasting menu? Whole different level. Add in the fact that they’ve just brought on a new Executive Chef, Patrick Peluso, and it’s clear they’re stepping into a bold new chapter.
New Chef, New Vibes
Chef Peluso’s got serious culinary street cred—he’s worked with big names like Lidia Bastianich and Mario Batali, and most recently helped restaurants fine-tune their menus and kitchens at Sysco. Now he’s bringing that experience to Q39, not just for their two KC spots, but for upcoming locations in Lawrence and Lee’s Summit too.
Honestly, after trying this new menu, it feels like Q39 is leaning into something that’s both deeply rooted in Kansas City BBQ and totally chef-driven. I’m here for it.
The Food? Yeah… It’s a Whole Thing
Let’s start with the salads, because yes, I’m talking about salads at a barbecue place—and they’re actually worth writing home about.
- Wood-Fired Canadian Salmon Salad – Smoky, flaky salmon on top of a super fresh mix of greens, green beans, potatoes, and more. It’s light but still packed with flavor.
- Q Wedge – Classic iceberg but leveled up with pork belly, blistered tomatoes, and the most insane smoked blue cheese. Addictive.
The shareables were hands down my favorite part:
- Q Nachos – Pulled pork, street corn, pepperjack queso, and a BBQ drizzle that ties everything together. You’ll need extra napkins.
- Smoked Brisket Meatballs – Tender with a little kick, served with a BBQ aioli that I would’ve licked off the plate if no one was looking.
- Dry Rub Wings – Just the right amount of crispy, smoky, and salty. A must-order.
The sandwiches went just as hard:
- KC Q’Dog – Chipotle sausage + burnt ends + Dijon aioli + slaw. Insane. I’d come back for this alone.
- KC Cheesesteak – Smoked brisket instead of steak, with caramelized onions and gooey cheese. It’s comfort food with an edge.
Desserts finished things off strong:
- Key Lime “Pie” – Tart, creamy, and perfectly balanced with a raspberry drizzle.
- S’mores Sundae – Toasted marshmallow, Nutella, vanilla ice cream… you get the idea.
- Banana Cream Parfait and Salted Caramel Cookie/Brownie Sampler – You can’t go wrong.
What I Drank (and What You Should Too)
They’ve rolled out a bunch of new cocktails, but I only tried two—and they were both amazing:
- Backyard Peach Tea – Think peach vodka, peach syrup, lemon, and iced tea. Like a porch swing in a glass. Super refreshing.
- Bergamot Spritz – Italicus liqueur, passionfruit, prosecco, and club soda. Light, floral, bubbly—it’s basically spring in a cup.
It was so good to meet some of the KC Media and enjoy some good flavors.
If you’re even thinking about trying the new menu, do it. Go hungry, bring friends, and save room for dessert.
CosmopoliTips 