Southwest Boulevard’s Restaurants Represent KC’s Culinary Diversity

While driving along Southwest Boulevard in search of a meal, it occurred to me that this stretch of roadway is a microcosm of Kansas City’s modern identity.

ABOVE: Embrace Kansas City’s barbeque heritage with both hands firmly wrapped around a pulled pork and beef sandwich from Danny Edward’s Boulevard BBQ. Edward’s learned the BBQ trade from his father and has kept the tradition smoking steadily for over two decades.

Southwest Boulevard originated as the result of two property owners that worked together and provided land in 1887 to link Kansas City Avenue and Rosedale Road. Today, the boulevard traverses the Crossroads Art District, Kansas City’s Westside neighborhood and the Rosedale neighborhood in Kansas. The cooperative, commercial and community-driven DNA of our bi-state metropolitan area is built into this winding strip of art, culture and industry, home to diners, barbecue joints, family-owned Mexican restaurants, bakeries and shops, Boulevard Brewing and The Roasterie, fast food options and fine dining destinations.

Kansas City barbeque lovers are proud to cite their allegiance. While I enjoy both Arthur Bryant’s and Gates, Danny Edward’s Boulevard BBQ (2900 Southwest Blvd.) is my preferred pit stop when I’m in the area and crave some ’que. Nearby Rosedale Bar-B-Q (600 Southwest Blvd.) has sauce with a cinnamon aftertaste that doesn’t please my palate. I’d rather sink my teeth into a pulled pork or beef sandwich from Edward’s place, savoring the spicy sauce and smoky flavors. An 8-oz. sandwich (or 12-oz., if you prefer) with a side of sweet potato fries is plenty for me.

Note that Danny Edward’s is only open for lunch, Monday through Saturday, 11 a.m. to 3 p.m.



When Poco’s Latin Cuisine (3063 Southwest Blvd.) opened in 2006, Lorenza “Poco” Gutierrez blended Southwestern ingredients with Latin dishes to develop a signature cuisine. Dishes, such as Southwest salmon, cherry pork tenderloin and chayote soup, are light and healthy with an emphasis on key ingredients, such as seafood, that differs from the traditional Mexican and Tex-Mex options found in the Westside. Gutierrez has since passed away and now her daughter Claudia Endicott keeps the culinary adventure going.

For a light starter, try the crab and shrimp ceviche served in a wine glass with a citrus broth, fresh strawberries, sliced jalapeño and plantain chips. It’s a refreshing take on ceviche. Poco’s Baja puffy fish tacos fill shells with grilled mahi mahi, crema queso, lettuce and salsa fresca and come with rice and beans. Add some fresh lime juice, take a bite and wash it down with a Negro Modelo.

 Slow-cooked with fresh rosemary, garlic, tomato and red wine, the braised lamb shanks are served fork-tender, topped with tangy tomatillo sauce and a touch of chili added for heat and plated with black beans and vegetables. This hearty dish is one to enjoy with a glass of Spanish red wine from the menu. The vegetarian black bean pones surrounds a grilled bell pepper, stuffed with black beans, with grilled vegetables and green apple tomatilla salsa.

Beware the Bomba, a cocktail with a base of sangria, a layer of frozen margarita and a splash of Chambord, a black raspberry liqueur. This cool combo is certain to slow down the pace of life after a few sips. Feeling indulgent? The margarita cake, which comes in chocolate or vanilla, is an airy two-layer cake with caramel and chocolate sauce for a taste of la dulce vida.

Over at Nica’s (320 Southwest Blvd.), owner Bryan Merker and Chef Carlos Mortera fuse cuisines from around the world together for an eclectic, sometimes unpredictable assortment of flavors that has…

To read the full article about the culinary diversity to be found on Southwest Boulevard in Kansas City, please visit this link to view it in the digital issue of KC Magazine.