Thursday, January 28, 2010

A restaurant week lunch at The Well

Posted By on Thu, Jan 28, 2010 at 11:15 AM

click to enlarge We should all start packing our sack lunches with donut holes.
  • We should all start packing our sack lunches with donut holes.

With 100 venues participating in Kansas City Restaurant Week, Fat City is visiting a few around town to give you a sense of what's for lunch and how it's going. Yesterday it was Michael Smith and today it's The Well in Waldo.

The dining room was humming by noon on Wednesday, only an hour after The Well had opened. But the lunch crowd seemed to be drawn in as much by the special pot roast sliders as the special prix fixe restaurant week menu. Fat City's decidedly unscientific poll revealed that those who were having business lunches had opted for the restaurant week menu, while people stopping in casually seemed content with a sandwich or salad.

We should all start packing our sack lunches with donut holes.
  • We should all start packing our sack lunches with donut holes.

The Well has a straightforward approach to its prix fixe menu: You can pick two out of the three courses. Because of the large portion sizes, that's a good thing because two courses were tough to finish. The appetizer course is a cup of the Well chili, Soup of the Day (a cream-based portabella mushroom soup with leeks), or a side salad. I opted to save room for the dessert course and soon you'll see why.

The entrees are either the "56 Country Club," the French Dip (pictured above), the Wornall Road BLT, or a Tequila Lime Salad. I opted for the French Dip, which comes with a huge cup of au jus, fries with the skin on and horseradish sauce. The bread is a ciabatta roll delivered to the restaurant by Farm to Market. 

For dessert, you can either have a cast iron chocolate chunk cookie sundae or a brown bag full of donut holes. When I asked my server whether I should have cinnamon or sugar, she suggested I could have both and split the order in two bags. Even better, they're fried to order, so they came out hot, slowly turning the paper sack translucent with grease. Now this is the kind of doggie bag I could get used to.

We should all start packing our sack lunches with donut holes.
  • We should all start packing our sack lunches with donut holes.

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