18th & Vine’s name comes from the neighborhood that put Kansas City jazz on the map, and the main dining room's cream-colored walls pay homage to those roots with photos of KC greats like Charlie Parker and Count Basie. The decor is classic and upscale eclectic, with none of the kitschy country touches that seem to define other barbecue joints. Tall windows brighten the interior, and the natural light will make Instagram photos of food look incredible. In fact, 18th & Vine is more than a “joint” — it’s an honest to goodness restaurant, with elevated menu choices to match. Come dinner hour, a sandwich-intensive lunch menu is replaced with chef Scott Gottlich’s eclectic entrées. The bone-in pork chop and pork belly come with a perfectly cooked chop served on a bed of mashed sweet potatoes, adorned with small spheres of granny smith apples and a savory glaze. The pork belly is equally amazing; bites started with rich smoke and ended with a sweet caramel finish, as if the pork turned into dessert in your mouth. For those who don't eat meat, the cauliflower steak is grilled and served with a cauliflower puree. A small selection of sweets includes a divine fried apple pie.