BBQ News: Q39 expanding to OPKS in 2017

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According to the KC Star, they're taking over Heyward's old location on Antioch:

Just two years after opening on 39th Street’s restaurant row, Q39 is expanding.

Owner Rob Magee has purchased the former Hayward’s Pit Bar-B-Que building and land at 11051 Antioch Road in Overland Park. After a major interior and exterior renovation, including new landscaping and a new parking lot, he plans to open a Q39 barbecue restaurant there in spring 2017.

Arizona-based Realm Architecture + Design designed the original location and also will design the new 7,100-square-foot restaurant with a similar urban-rustic decor.

The dining room will seat more than 200 people. It also will have a full-service patio seating up to 104 people on the north side, a private dining space for up to 25 people, and a full-service bar seating up to 20. Like the 39th Street location, the Overland Park restaurant will have a large to-go area, but it will be double in size.

With the surrounding offices, hotels, and residential, as well as easy access off of Interstate 435, Magee said he “couldn’t ask for a better demographic.”

Magee also is expanding the original location. He is taking over a 1,100-square-foot space to the east of the restaurant at 1000 W. 39th St. Construction is scheduled to begin in late summer and completed by early fall for a November opening.

The new space will seat 48 people and include a large two-level deck and indoor/outdoor bar separated by garage doors and covered by a waterproof pergola. The 40 outdoor seats will be available for full-service dining during warmer weather.

Magee said the expansion will allow for more private functions, as well as more seating to reduce wait times for dine-in customers.

“It’s not to bring in more people. We want to make sure we take care of our current clientele,” he said.

Magee, who has a degree from the acclaimed Culinary Institute of America, spent three decades working in food and beverage for top area hotels. But on the side, Magee and his wife, Kelly, along with their competitive team, Munchin’ Hogs, won first-place awards for barbeque competitions across the country. They were entering as many as 40 events annually.

His longtime goal was to offer the same “competition level” barbecue to the public but in a full-service restaurant with upgraded beers, wines and specialty cocktails. So in mid-2013, he leased a 5,623-square-foot former Asian restaurant space and spent months renovating it for his first Q39 restaurant. It opened in April 2014, just west of Southwest Trafficway.

The urban-rustic decor features brick, exposed ceilings, stained concrete floors and distressed wood, along with an open kitchen. Barn doors open to a private dining area seating up to 48 people (dubbed the Blue Ribbon room). Some of the team’s other awards are on display in the main dining room.

The scratch kitchen offers traditional barbecue items along with innovative ones.

Classics include certified Black Angus beef brisket, spare ribs, and smoked and char-grilled chicken.

Some of more innovative items include the popular wood-fired grilled salmon salad with housemade balsamic herb dressing, the Ball Park Pork (with pulled pork, white cheddar cheese, pickles and yellow mustard on a pretzel bun), and the Burnt End Burger (topped with sliced burnt ends, spicy pickle slaw and classic sauce).

Sides include the gluten-free white bean cassoulet (sausage, onion, tomato and thyme). Magee also sells some of his sauces and rubs.

He had long planned on having three area restaurants before expanding to other cities. He plans a Northland location on Missouri 152 near Liberty for 2020.

New owners relocated Hayward’s Pit Bar-B-Que to Lenexa.

Read more here: http://www.kansascity.com/news/busin...#storylink=cpy