{"id":50872,"date":"2026-10-13T06:29:22","date_gmt":"2026-10-13T06:29:22","guid":{"rendered":"https:\/\/www.diningandcooking.com\/us\/50872\/"},"modified":"2026-10-13T06:29:22","modified_gmt":"2026-10-13T06:29:22","slug":"see-whats-new-from-north-kcs-iron-district-container-cuisine-hub","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/us\/50872\/","title":{"rendered":"See what\u2019s new from North KC\u2019s Iron District container cuisine hub"},"content":{"rendered":"

On a sunny Friday afternoon, a North Kansas City employee of three years headed to the nearby Iron District for lunch.<\/p>\n

He had driven by before, and always wondered what this complex \u2014 brightly colored murals on repurposed shipping containers \u2014 was all about.\"\"<\/p>\n

The Iron District debuted at 1599 Iron St. in 2019 after being developed by its owner-developer Zach Taylor and a partner. It now has six food operations, an ice cream shop, three retail vendors, three bars, and two heated containers for indoor seating.<\/p>\n

An upended shipping container at the corner of 16th Avenue and Iron Street houses its electrical and serves as the backdrop for live performers on the stage \u2014 every Friday and Saturday starting in May. Trivia night is Thursday nights.<\/p>\n

As the Iron District opens its spring season, three new eateries and one retail tenant are debuting. Two popular container vendors \u2014 Iron Grill and Cargo Cantina \u2014 are among the returning options.<\/p>\n

\u201cWe are getting away from the incubator concept but we would still like to help people grow,\u201d said Phillip Jones, food service director.\u00a0<\/p>\n

The new operations now drawing new fans to Iron District:<\/p>\n

\"\"<\/p>\n

Danny Hawkins, Tattooed Hog BBQ, at Iron District in North Kansas City; photo by Joyce Smith<\/p>\n

Tattooed Hog BBQ<\/p>\n

On Tattooed Hog BBQ\u2019s opening day in mid-March, owner Danny Hawkins had already rearranged his tiny shipping container kitchen 20 or 30 times, he said, noting he\u2019d probably reorganize 20 or 30 more times, just to make things flow easily. Or maybe as a stress reliever.<\/p>\n

\"\"<\/p>\n

Tattooed Hog\u2019s The Tramp Stamp with The Cover Up (pulled pork, onion straws, pickles and barbecue sauce); photo by Joyce Smith<\/p>\n

\u201cI\u2019m so nervous,\u201d Hawkins said. \u201cI want to put my best foot forward.\u201d<\/p>\n

If his first customer was a sign of things to come, he could relax. She not only raved about his loaded fries; she said she would have to fight him if he took them off the menu.<\/p>\n

Hawkins has a long history with barbecue \u2014 from helping his father in barbecue competitions, to taking it up as a backyard hobby.<\/p>\n

On a road trip, he couldn\u2019t find Arkansas barbecue joints up to his standards. Then he took his girlfriend, Sarah Knox, a native Texan, to Kansas City\u2019s most famous spots. She approved. But when they started trying others, again, they were disappointed.<\/p>\n

Instead of complaining, Hawkins entered the fray.<\/p>\n

He started working the event and festival scene, catering corporate lunches, and growing Tattooed Hog BBQ via word of mouth with each gig.<\/p>\n

A year-long lease in the Iron District seemed a safe next step, as well as a \u201cleap of faith,\u201d Hawkins said. And just in time for FIFA World Cup 2026 visitors.<\/p>\n

\u201cThis summer is going to be huge. I just want to represent Kansas City the best way I can,\u201d he said. \u201cIf there is ever a good time to do it this is it. But I\u2019m not trying to start too big.\u201d<\/p>\n

\"\"<\/p>\n

Danny Hawkins, Tattooed Hog BBQ, at Iron District in North Kansas City; photo by Joyce Smith<\/p>\n

\"\"<\/p>\n

Menu items include sandwiches such as The Rosco Spavins (smoked brisket, onion and pickles for $15 with one side). Customers also can top them with The Cover Up \u2014 a big scoop of cheese sauce on any Sammich for $2 more.<\/p>\n

Hawkins offers dinner plates \u2014 one meat, two sides for $18; two meats and two sides for $22; and loaded fries for $15. Sides include french fries, burnt end baked beans, dill pickle potato salad, coleslaw, corn muffins, pulled pork mac-and-cheese and cheesy corn.<\/p>\n

Under Quick Bites, Hawkins offers pulled pork eggrolls, meat sliders, and individual ribs.<\/p>\n

Tattooed Hog BBQ sells meat by the pound \u2014 full slabs, half slabs, pulled pork, brisket, sausage and turkey. The children\u2019s menu has a hot dog with fries, and mac-and-cheese.<\/p>\n

When trying to come up with a name for his business, Hawkins just had to look at the tattoo on his right shin \u2014 a hog with a diagram of the cuts of meat.<\/p>\n

\"\"<\/p>\n

Obida Abu-Zareefeh, Hot Chicks, at Iron District in North Kansas City; photo by Joyce Smith<\/p>\n

Hot Chicks<\/p>\n

Texas-sized. Kentucky Crisp. Nashville hot.<\/p>\n

\"\"<\/p>\n

Fried chicken tenders from Hot Chicks; courtesy photo<\/p>\n

That\u2019s how Obida \u201cOz\u201d Abu-Zareefeh describes his new fried chicken operation, Hot Chicks, in the Iron District.<\/p>\n

The menu includes tenders, the Zinger Twister (with tenders, pepper mayo, tomatoes, lettuce and melted cheese wrapped in a toasted tortilla), loaded fries, loaded potato chips, loaded mac-and-cheese, coleslaw, vanilla or chocolate pudding, and strawberry yogurt.<\/p>\n

The Zinger Twister is the most popular order so far. Customers can select from a choice of several sauces from ranch to hot honey.<\/p>\n

Heat levels: No. 1 Bare Chick, No. 2 Shy Chick, No. 3 Bold Chick, No. 4 Firestorm, and No. 5 Devil\u2019s Heat (with Carolina Reaper). There\u2019s also a challenge level, one that Abu-Zareefeh hasn\u2019t named yet but he might seek nominations from customers.<\/p>\n

Abu-Zareefeh is just a \u201cguy who loves fried chicken,\u201d he said.<\/p>\n

His oldest brother, Murad, who Abu-Zareefeh said pretty much raised him, collaborated on the menu.<\/p>\n

\u201cHe helped with everything, the name, the logo, and the mascot,\u201d Abu-Zareefeh said.<\/p>\n

\"\"<\/p>\n

A fried chicken sandwich from Hot Chicks; courtesy photo<\/p>\n

He marinates his chicken for 24-hours, then it is double-battered with his seasoned flour, and fried.<\/p>\n

The mascot \u2014 a chick, flaming hot from all the spices, is a nod to Abu-Zareefeh and his wife.<\/p>\n

\u201cWhen we were getting together I was passionate about body building, she was passionate about ballet,\u201d he said. \u201cWe called ourselves the \u2018hot chicks.\u2019 We were young and getting started in life. But that\u2019s how I feel about this concept.\u201d<\/p>\n

If it takes off, Abu-Zareefeh hopes to open a restaurant, and then a franchise company to expand in the U.S. and maybe take it overseas.<\/p>\n

\u201cI\u2019m very confident in this concept. It is just going to take time,\u201d he said. \u201cThis is a very long term plan. But I know it is going to shine at some point.\u201d<\/p>\n

His family previously operated Sido\u2019s Mediterranean Cuisine in Overland Park, but they are relocating to Chicago to expand the concept there. They still have a location in Parlor KC food hall in the East Crossroads.<\/p>\n

\"\"<\/p>\n

Kari and Frank Cottrell, Zaki Mediterranean Cuisine, at Iron Distric; photo by Joyce Smith<\/p>\n

Zaki Mediterranean Cuisine<\/p>\n

From Irbid to the Iron District.<\/p>\n

Chef Frank Cottrell of Zaki Mediterranean Cuisine was born and raised in Jordan, learning traditional recipes working by his father\u2019s side in the family\u2019s restaurant.<\/p>\n

\"\"<\/p>\n

Zaki Mediterranean Cuisine at the Iron District in North Kansas City; photo by Joyce Smith<\/p>\n

After his father died and the restaurant closed, he moved to the U.S. in 2015, and met his future wife, Kari Cottrell, in 2016. Frank worked at restaurants Alabama, New Jersey, Ohio, and Wichita, getting them up and running and hoping to become a partner.<\/p>\n

When that didn\u2019t work out, the couple opened a full-service Mediterranean restaurant, Kari\u2019s on 39th, in 2022.<\/p>\n

Frank became a naturalized citizen and changed his name from Fuad Abu Zarifeh a year later.\u00a0<\/p>\n

And after three years running a full-service operation, Frank wanted a simpler approach \u2014 just the chef, his kitchen and the food he loves, the couple said.<\/p>\n

\u201cPeople were wanting to buy our restaurant, and then this opportunity came up in the Iron District,\u201d Kari said. \u201cHe can just cook and I can do everything else. If it takes longer, he doesn\u2019t care because he wants it to be perfect every time.\u201d<\/p>\n

The couple source the best local produce and use artisanal Mediterranean spices.<\/p>\n

Their menu includes hummus, baba ghanoush, stuffed grape leaves, lentil soup, gyros, Greek salad, lamb chops, shish tawook, shawarma wraps, falafel wraps, Philly cheesesteaks, and saffron rice.<\/p>\n

\u201cIt feels like a community here. The owner is wonderful, the manager, and the vendors,\u201d Kari said.<\/p>\n

Later this year, after Iron District mostly shuts down for the season, the Cottrells will start looking for a small year-round space.<\/p>\n

Lemonality<\/p>\n

Tawni Jedwski started an online shop on Etsy in 2017, selling growth charts for children.<\/p>\n

Five years later, she opened Lemonality as a storefront at 10 W. Kansas St. in Liberty, offering homegoods, party supplies, fresh flowers, gifts, and specialty food and drink products, as well balloon services. Then she added a juice and lemonade bar.<\/p>\n

But she also wanted a presence closer to downtown Kansas City.<\/p>\n

Now she has a hot pink container with lemon decals in the windows, tucked away in a back spot in the Iron District.<\/p>\n

\u201cAdd another location without too much stress,\u201d she said. \u201cI\u2019ve always been intrigued by the (Iron District) and it is definitely a fun little vibe. We\u2019re very bright and fun and you feel happy when you are there. It\u2019s funny, a little snarky, and customers walk by things and laugh.\u201d<\/p>\n

Jedwski hopes to soon add grab-and-go juice and lemonade to the new shop. If it is successful, she would consider opening a storefront downtown.<\/p>\n

Other Iron District tenants: Cargo Cantina (tacos, quesadillas, burritos), The Babe Standard (clothing and accessories), The Dennison Wine Bar, Iron Grill (smash burgers and fries), Madhouse Clothing, MeltBox Ice Cream, and The Sourdough Spot (sandwiches, pretzels, bagels, cookies, sourdough bread and more), Tiki Huna rum-centric bar, and Tap Shack.<\/p>\n

\u201c[I\u2019m attracted to] the uniqueness and variety,\u201d Jones said. \u201cIt is a good place to come with groups because there is something for everybody.\u201d<\/p>\n

Spring hours for the Iron District run 11 a.m. to 7 p.m. Wednesdays through Saturdays, and 11 a.m. to 5 p.m. Sundays.<\/p>\n

Summer hours start May 1, running 11 a.m. to 8 p.m. (retail); 11 a.m. to 9 p.m. (food); and 11 a.m. to 10 p.m. (bars) Wednesdays through Saturdays; and 11 a.m. to 4 p.m. (retail) and 11 a.m. to 5 p.m. (food and bar) on Sundays.<\/p>\n

Startland News contributor Joyce Smith covered local restaurants and retail for nearly 40 years with The Kansas City Star. Click here to follow her on Bluesky, here for X (formerly Twitter), here for Facebook, here for Instagram, and by following #joyceinkc on Threads.<\/p>\n","protected":false},"excerpt":{"rendered":"

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