Dining

Thursday, April 2, 2015

Whimsy Cheesecakes is a fresh reason to visit 30th and Troost

Posted By on Thu, Apr 2, 2015 at 1:27 PM

The midi-sized delicacies at Whimsy Cheesecakes. - .
  • .
  • The midi-sized delicacies at Whimsy Cheesecakes.

Carla Schreiber has a dream, and it's a pretty big one.

Schreiber wants to bring pastry customers back to a stretch of Troost that hasn't had much of a retail presence, let alone been a culinary destination, for nearly half a century. 

How? With cheesecake. 

This week, Schreiber officially set up Whimsy Cheesecakes inside Shannon Kimball's Flavor Trade shop, at 3000 Troost.

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Wednesday, April 1, 2015

Doughnut Lounge will take over Imagery space in Westport in July

Posted By on Wed, Apr 1, 2015 at 2:07 PM

Not your ordinary doughnuts. - @DOUGHNUTLOUNGE ON INSTAGRAM
  • @doughnutlounge on Instagram
  • Not your ordinary doughnuts.


It's official: Jake Randall, a 32-year-old entrepreneur, has signed the lease for the double storefront  at 4117 Pennsylvania. That address is now occupied by the clothing store Imagery. Randall's plan is to have his Doughnut Lounge — a bar, coffeehouse and, yes, doughnut shop — open by July.

Randall has already hired an executive pastry chef who is helping him work out doughnut recipes in a River Market test kitchen. Randall's partner, he says, is a local celebrity — he won't yet say who.

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Report: Shakespeare's Pizza location in Columbia to be demolished

Posted By on Wed, Apr 1, 2015 at 12:41 PM

It's not entirely bad news.
  • It's not entirely bad news.
The Columbia Daily Tribune has a story today of interest to Mizzou grads and fans of the best pizza in the state of Missouri: The building housing Shakespeare's Pizza — hallowed ground in downtown Columbia since 1973 — is set to be demolished next month.

WUT NO WUT WHY?

According to the Tribune:
Shakespeare’s downtown location at 225 S. Ninth St. will move around the corner in late May in preparation for the building’s demolition to make way for a multistory structure with Shakespeare’s as the ground-floor tenant.

[Shakespeare's manager Kurt] Mirtsching said when Shakespeare’s opens in the ground floor of the new building, the restaurant will retain the same floor plan, look and feel of the original location. 

“We’ve taken 360 digital photos of the place,” Mirtsching said. “Basically, we’re doing everything we can possibly do just shy of numbering the bricks and taking them apart piece by piece.”
The news is apparently not an April Fools joke. 

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Tuesday, March 31, 2015

Spring training is over: You're ready for a winning nacho season

Posted By on Tue, Mar 31, 2015 at 8:09 PM

The Foundry gets Serious with chicken, too.
  • The Foundry gets Serious with chicken, too.

You can like April for its warmer weather, its longer days, its promise of bloom. I like April for two reasons: Royals opening day and, with it, the advent of nacho season.

I’m not saying I haven’t picked up a cheese-soaked corn chip since the end of October. Of course I have. What I’m saying is that I’m once again ready for something more than basic offseason dipping and crunching. I’m talking tubs of greasy, meaty messiness. I’m talking about nachos that demand to be eaten with a spoon. I’m talking about nachos that go at least as many innings as Yordano Ventura.

Ahead of the first pitch, I undertook a little spring training of my own. If, like me, you don’t get to spend Monday, April 6, at the K, here are five local nacho offerings that give even my beloved Kauffman Stadium brisket-acho helmet (a 2014 Pitch Best of Kansas City winner) a run for its jalapeños.

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Behind the scenes at Ferran Adrià's Nelson-Atkins dinner

Posted By on Tue, Mar 31, 2015 at 5:15 PM

Pye plates the first course. - ZACH BAUMAN
  • Zach Bauman
  • Pye plates the first course.

At 5:37 p.m. Monday, in Rozzelle Court's grand atrium at the Nelson-Atkins Museum of Art, some 16 servers were furiously polishing what seemed to be an endless supply of heavy silverware. The metal clanked together in a constant melody, accompanying another team of servers racking glassware up from the kitchen. In another corner, the museum's kitchen crew plated tray after tray of delicate appetizers: ahi tuna on wonton crackers with crème fraiche, beef carpaccio on fingerling-potato chips, prosciutto roulade with foie gras mousse on sliced brioche.

Far removed from this ballet, in another part of the museum, Spanish master chef Ferran Adrià – formerly of the Michelin-starred restaurant elBulli and founder of the el Bulli Foundation – was in the middle of delivering a presentation on the intersection of creativity and cooking to a sold-out audience.

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Monday, March 30, 2015

Poco's tops the list of first-quarter 2015 restaurant openings and closings

Posted By on Mon, Mar 30, 2015 at 1:10 PM

LC's Hamburgers reopened last week after a nine month shutdown.
  • LC's Hamburgers reopened last week after a nine month shutdown.


Several familiar restaurant names were among the closings over the first quarter of 2015, including Saigon 39, the family-operated Vietnamese restaurant that had been a mainstay of the 39th Street "Restaurant Row" for more than 23 years.

Two Johnson County Japanese restaurants — Sushi Gin Japanese Cuisine, at 9559 Nall, and Kaiyo Authentic Japanese Restaurant, at 4308 West 119th Street — were also shuttered.

The family members who have been running Poco's Mexican Cuisine, at 3063 Southwest Boulevard, since the death of chef Lorenza "Poco" Guiterrez in 2012 told The Pitch this month that they were moving out of that location (which received a makeover from celebrity chef Robert Irvine in 2012 on the TV series Restaurant Impossible) to "downsize" into a much smaller building — to be used primarily for carryout and catering — at 240 East Linwood, the site of numerous failed restaurants.

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Thursday, March 26, 2015

It's official: Alex Pope's Westport restaurant is Local Pig, once again

Posted By on Thu, Mar 26, 2015 at 2:08 PM

Pope puts up his sign...again.
  • Pope puts up his sign...again.


After a five-month delay — a complicated ordeal that involved changing the licensing of the venue — chef Alex Pope (Local Pig butcher shop, Pigwich food truck) was finally able to bring back the Local Pig sign he had first installed above the door at 510 Westport Road in October.

As we explained last fall, Pope took over the seven-month-old Bridger's Bottle Shop (located in part of the old America's Pub location) and has revamped the beer emporium into a more traditional saloon with beer, craft cocktails, and a wider array of dishes than can be shared or eaten as a single meal.

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LC's Hamburgers reopened today after nine months

Posted By on Thu, Mar 26, 2015 at 1:30 PM

The long wait was worth it.
  • The long wait was worth it.


The line just to get into the tan building at 7612 Northwest Prairie View Road took about 10 minutes. Then there was the line inside the building to get to the cashier's window. That took 18 minutes. And the wait for the grease-stained brown-paper sack with two cheeseburgers and tater tots? About 20 minutes.

But the wait was worth it for the diehard fans of the Northland's iconic LC's Hamburgers Etc., which reopened today after a nine-month renovation that followed a June 5 fire. The place looks pretty much as it has for the last four decades (and still boasts those few tables inside the venue that must have been designed for Lilliputians).

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Wednesday, March 25, 2015

Liver and onions: Yes, you can still find the dish in KC

Posted By on Wed, Mar 25, 2015 at 12:40 PM

Liver and onions is a frequent dinner special at Niecie's on Troost.
  • Liver and onions is a frequent dinner special at Niecie's on Troost.


Last Friday, I was part of the food critics panel discussing, on KCUR 89.3's Central Standard, the subject of offal: "animal innards and extremities." According to Food Lover's Companion, these include brains, cheeks, intestines, feet and ankles, kidneys, livers, tripe and such.

Those ingredients are very much back in style. Just take a gander — pun intended — at the menu at Extra Virgin (1900 Main), which has a full array of organ-meat delicacies: lamb tongue salad, duck tongue tacos, chicken livers and toast.

On the other side of the wall at 1900 Main, the fancier Michael Smith restaurant serves rabbit gnocchi, but liver and onions? Positively never.

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Bartender's Notebook: At Cleaver & Cork, Andrew Olsen and Rachel Freeman are swimming in bourbon

Posted By on Wed, Mar 25, 2015 at 9:00 AM

ZACH BAUMAN
  • Zach Bauman

"Bourbon is as American as apple pie,” bartender Rachel Freeman tells me. She leans against the bar at the Power & Light District’s newest restaurant, Cleaver & Cork, having set out more than a half-dozen tasting glasses filled with that golden-brown nectar.

Bar manager Andrew Olsen nods his agreement with Freeman, and indeed there’s no arguing the point. Bourbon was born in America’s Deep South in the early 19th century (maybe even earlier, according to some legends).

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