Arthur Bryant, the legendary King of Ribs, is the most renowned
barbequer in history. He created a sauce that has attracted the
likes of former Presidents Harry Truman and Jimmy Carter to his
restaurant . . . considered to be the best restaurant in the
world by New Yorker columnist Calvin Trillin.
Since 1930 celebrities such as Steven
Spielberg, Michael Landon, Robert Redford, Jack Nicholson, Wilt
Chamberlain, Bryant Gumbel, Tom Watson and George Brett — and
common folk alike — have made the pilgrimage to Arthur Bryant's
to enjoy barbeque that's slow-smoked with a combination of
hickory and oak woods, mellowed to the peak of flavor, then
splashed with Original or Rich & Spicy sauce. Now you can enjoy
these sauces with carefully guarded secret recipes at home, for
the authentic taste of Arthur Bryant's barbeque.
Charlie Bryant started the Kansas City barbeque tradition, or
some say it was Henry Perry for whom Charlie worked. Arthur
visited his brother Charlie in KC and never left. Charlie owned
the business after Henry died, then after Charlie died Arthur
took over. Arthur first perfected the sauce ("I make it so you
can put it on bread and eat it") and then opened the 18th &
Brooklyn restaurant that was to become a legend.
After Arthur passed away in 1982 Gary
Berbiglia and Bill Rauschelbach acquired the restaurant and have
expanded the business while preserving the original Arthur
Bryant's traditions and world-famous
flavor. Arthur used to mix and store his
sauce in big
five gallon glass jars. You can still see one in the
window of the Brooklyn restaurant today. As Gary
Berbiglia puts it, "It's history."