Stepping into Danny Edwards Blvd Barbecue feels like finding a hidden gem in the heart of Kansas City. Tucked into a modest space, at 2900 Southwest Blvd, they’ve has been serving up smoky goodness for decades. With walls lined with memorabilia, it’s clear this isn’t just a restaurant; it’s a Kansas City institution. We arrived with empty bellies and high hopes, eager to see why so many rave about Danny’s legendary barbecue. The smell of hickory in the air was all the welcome we needed, promising a meal packed with flavor and a whole lot of Kansas City pride.
Deep BBQ Roots at Danny Edwards
Danny Edwards comes from a BBQ family, with his father being the infamous Jake Edwards. Jake brought his version of smoked meats to the city during the depression. Danny would work with him, and earn the nickname of “Lil’ Jake” by many of the regulars. Working with his father, Danny mastered the cuisine, and eventually struck out on his own in 1980. His little “lunch only” diner on Grand Avenue helped him grow his following. The launch of the Power & Light District meant that Danny would have to find a new home, and he settled on the Boulevard. He stuck with the lunch only hours of 11:00 to 3:00, on Mondays through Saturdays. We arrived with little time to spare at the end of the Saturday rush. Fortunately, there was still some food to be had.
Late Lunch or early Dinner?
After having spent most of the day exploring the World War 1 Museum, we were famished, and BBQ sounded like the perfect remedy. Our daughter had joined us for this excursion, so it gave me more dishes to test. This was a sacrifice I was willing to make. She chose the Turkey Sandwich with fries and a side of Cole slaw. The turkey slices have a little heft to them, and were not paper thin. This allowed them to stand up better to the sauce, which is a nice blend of sweet with a little kick. Evidently, his father was known to have a hotter sauce, which meant he didn’t have to make as much.
Crystal ordered her standard Ham Sandwich, but did get a little creative with the sweet tater fries. These were long cut, and had a distinct crispness, while maintaining their smooth texture on the inside. As I soon learned, it is fashionable to dip the sweet taters in the BBQ sauce. It certainly creates a flavor combination that is pleasing, but hard to describe. You’ll just have to try it for yourself.
More Than A Meal
Having never visited Danny Edwards BBQ, I felt it fitting to sample a wider variety of the menu. When I found the Combo Plate on the menu, then I knew it would fit the bill. Loaded with chicken, ribs, beef, and burnt ends, this plate is a meat lovers miracle. They even include a side, and I fell onto my all time favorite, onion rings. Hailing from a barbecue city, I realize my opinion is just one in a sea full of ‘cue lovers. I’ll throw mine out, and y’all can argue over the merits. The ribs were a little drier than I prefer, but had a nice smoke flavor. The chicken was chicken. (I never understood wasting smoke on something smaller than a pig.) The burnt ends were packed full of flavor, but note that they do have some extra crispy parts. The sliced beef had to be some of the most tender and juicy that I have ever savored. Overall, everything was acceptable, with much rising above the normal fare. We packed up what we couldn’t finish and heeded the advice given at Danny Edwards Blvd Barbecue; “Eat it & Beat it!”
