18th & Vine BBQ’s Chef/Partner Scott Gottlich of Fruition Hospitality, has added new items for a Spring menu refresh that are unexpected takes on classics.
Located at 4100 Maple Avenue, Gottlich with wife Gina, delivers a unique menu of traditional Kansas City barbeque, smoke inspired dishes and creative cocktails in a comfortable yet casually sophisticated environment for either lunch or dinner.
He explains, “We have always been committed to barbeque done in a different way, with twists that bring the cuisine back into the diner’s daily conversation. This is a barbeque restaurant that offers a lot more to the guest. We also offer a number of salad and sandwich options that are perfect for spring. Everyone at the table has plenty to choose from for both lunch and dinner.”
A selection of new lunch items includes 12-Hour Brisket Tacos with onions, queso fresco, cilantro and salsas and The Holiday, a smoked chicken salad sandwich with okra sauce.
At lunch and dinner, new dishes include Burnt Ends Shepard’s Pie with green peas, carrots and BBQ mashed potatoes; Smoked Pepperoni Flatbread, Pit Boss Salad made with turkey, almonds, avocado, corn, croutons, dates and goat cheese; and to top it off with a scrumptious dessert, Banana Pudding.
A few dishes have new add-on options such as The Lester, a brisket grilled cheese – diners can now add a pimento shmear for $1.50 more and The Basie, a sandwich with chopped brisket, pepper jack and jalapeño which can be served “Snob style” meaning burnt ends are substituted for brisket for $5 more. “Snob style” used to be a secret menu item but now everyone can get a taste.
Gottlich has also changed “The Whole Sha-Bang” from serving 4-6 people to 2 people so couples can take advantage of the multi-course offering. Included in this is one appetizer, one pound of ‘que, two sides and one dessert for $45 per couple.
Diners can also enjoy a selection of fresh cocktails, local beer or round it out with a nice bottle of wine.
18th & Vine BBQ is committed to serving traditional Kansas City barbeque with a twist. The restaurant is open daily for lunch and dinner.