It’s not exactly like Arthur Bryant’s is shuttering the Brooklyn Avenue shrine and relocating to, say, the Legends in KCK. Still, when one of the metro’s most acclaimed barbecue purveyors moves 20 miles to the south and west and across the state line, it’s big news in Barbecue World.
Harp Barbecue, which originated as a pop-up at Crane Brewing in Raytown before setting up its own shop on Raytown Road, moved to southern Overland Park in October 2024 (12094 W. 135th St., Overland Park). Harp’s uniquely eclectic approach to barbecue incorporates influences from various barbecue hotspots of the South and West into the classic Kansas City style. That approach, combined with effective creativity and flawless execution, vaulted the relative newcomer to the top of various regional barbecue charts, including a top-10 ranking in Kansas City magazine.
So, what sets Harp Barbecue apart? Chef-owner Tyler Harp adds some Tennessee tang to his pulled pork and a hint of San Antonio saltiness to his acclaimed beef brisket, while his meltingly tender, flavorful spare ribs are pure Kansas City. The brisket, in particular, combines beautifully with the house sauce, which leans to the sweet end of the sugar-vinegar spectrum. Assorted house-made sausage varieties are another highlight, including a blueberry-white cheddar version, in which the fruit provides an accent flavor but not overt sweetness.
Sides include a creamy mac and cheese made with pasta shells, classic beans and a twice-baked potato salad. The highlight is a sweet potato mash that tastes like pie without the crust.
Harp isn’t just slapping styles together at random. Take, for example, how he constructed one of the most original, and delicious, barbecue sandwiches in town: the Pastrami Bomb. It offers smoked pastrami on marble rye with coleslaw and a Carolina-style mustard sauce—with a twist.
“I used to live in New York City, where I really discovered hot pastrami,” Harp says. “We are pretty fortunate here in Kansas City to have Browne’s (Irish Marketplace) keeping that flame alive here. Outside of that, there’s not a lot of other places you can find it. Mustard is the condiment served the most with pastrami. Sauerkraut is fermented cabbage, and because we make pastrami with pork belly instead of beef, the vinegar in the coleslaw helps cut through the richness of the meat.”
As a final touch, Harp bases his mustard sauce on a whole grain variety instead of the smooth yellow base typical in Carolina. “We’re just cramming as much flavor as we can in there,” Harp says.
He put just as much forethought into choosing his new location, near the corner of 135th and Quivira.
“Our lease was expiring in Raytown, and we felt like we had maximized our growth in that location,” he says. “We have a pretty decent following out here in Overland Park and Olathe, and in this area, we have a lot of outdoor activity, ball fields, soccer fields, golf courses. So we expect things to really pick up as the weather warms up.”
The new location is the former site of Jon Russell’s Barbecue, which Harp often visited with his family while growing up. The cozy, comfy counter-service dining room has a classic rib joint atmosphere with checkered tablecloths, brick and corrugated tin walls, and photos of Kansas City landmarks and sports teams.
