Get specials on BBQ, bagels, wings, more at these KC restaurants. But only once a week

Mark your calendar.

Some of Kansas City’s favorite restaurants offer specials that aren’t on the regular menu, and are served only once a week. These dishes often draw lines of customers hoping to get their fix before the restaurants sell out.

Here are five — from smoked corned beef (don’t call it a Reuben) to fancy fried chicken:

Wednesdays

▪ Kansas City’s Danny Edwards Blvd BBQ, 2900 Southwest Blvd., quickly sells out of its Wednesday special: smoked corned beef on rye bread with Swiss cheese. Usually it is only offered during colder months but the season has been extended. It will still be on the menu for the next couple of weeks — longer if customers keep buying.

“It’s not a Reuben. It doesn’t have sauerkraut on it,” said Joel Bremer, owner. “We make it all in-house, dry rub and brine for two weeks so it all soaks in good. That’s why we only serve it once a week.”

▪ Harp Barbecue has a new home at 6633 Raytown Road in Raytown, but is only open Wednesdays through Saturdays. On Wednesdays, fans are welcomed back with a special: five jumbo wings flash-fried to order. The wings are tossed in a choice of sauces — garlic, Buffalo, sweet barbecue or hot barbecue — and served with a side (beans, cheesy corn, sweet potato burnt ends or twice baked potato salad) and a drink for $12.

“I just think it is an approachable lunch option, an approachable price for lunch,” said owner Tyler Harp. “Barbecue prices are going through the roof, so the wings are something to pivot to. We can do it at a high level that people will enjoy.”

▪ An upscale restaurant with first-rate fried chicken? Prairie Village’s Story has a Campo Lindo Farms fried chicken special on Wednesdays, served with green beans, bread pudding and Parmesan gravy.

“It’s from when we had lunch a million years ago. When we stopped doing lunch, people still asked for it, but it didn’t really fit into the dinner menu,” said Carl Thorne-Thomsen, chef and co-owner with his wife, Susan Thorne-Thomsen. “So we have offered it as a special for a few years. First of all it is fried chicken, which is pretty high on people’s list.”

Story is in The Shops of Prairie Village, 3931 W. 69th Terrace.

Saturdays

Providence Pizzeria Co. offers New Jersey-style bagels, alternating between its two area restaurants on Saturdays: 12925 S. U.S. 71 in Grandview and 415 Westport Road. The bagels from Luca Bagel Co. are offered starting at 9 a.m. until they sell out, about noon.

The bagels also are now at the Overland Park Farmers’ Market starting at 7:30 a.m. on Saturdays. It will add Wednesdays in June.

“It’s nostalgia, mostly for the bagels of my childhood,” said Luke Salvatore, who owns the restaurants with his brother, Aaron. “My mother’s side is New Jersey and my father’s side is from Rhode Island. So we spent a lot of summers in New Jersey with my grandparents.”

They hand roll the dough, then it is fermented for 36 to 48 hours before it’s water boiled.

Luca Bagel offers such flavors as everything, sesame, sea salt, poppy seed, cinnamon raisin, blueberry, asiago, cheddar serrano and pumpernickel.

For schmears, it has strawberry, blueberry, scallion, spicy hot honey cream cheese and lox. It plans to introduce a Taylor Pork Roll breakfast sandwich later this month.

Sundays

Fox and Pearl restaurant at 2143 Summit St. has a Night Goat Barbecue pop-up from 11 a.m. to 3 p.m. Sundays.

Chef and butcher Vaughn Good is co-owner with his wife, Kristine Hull, and they started the barbecue pop-up to generate sales during the pandemic. It is described as a barbecue brunch spot with “fun drinks and top-notch sides.”

Eater, a food news and dining guide website, put it on its list of “The 14 Best Barbecue Joints in Kansas City” in June.

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The menu includes jalapeno cheddar sausage, brisket, smoked pork belly, biscuits and gravy, barbecue nachos, brisket sandwiches, tacos and carrot cake. Sides include smoked ham pinto beans, cheesy polenta and smoked jalapeno slaw.

“The cool thing about Vaughn’s barbecue, it is craft barbecue,” Hull said. “We are using meat from kind of smaller farmers and Vaughn uses a real fire smoker so it adds a little more flavor and he pays equal attention to the sides, all made from scratch, and the sauces.

“It is a fun side project that he developed and really enjoys.”