The FleurBurger 5000 will run you five at Fleur in Las Vegas. That's $5,000.
The Wall Street Journal reports that the newly opened restaurant of chef Hubert Keller has one of the world's most expensive burgers on its menu. The burger is fairly decadent, but it's the extras that cause your tab to skyrocket.
Old soda fountains are like drive-in movie theaters: We've forgotten what makes them so special. And just like the moment when the opening credits finally come onto the screen as the sky darkens over a parking lot, the magic of every soda fountain lies in anticipation.
While Fat City has tried to remind you of the joy of getting a chocolate malt from Fox's Drug Store in Raytown, you may not have experienced a classically mixed soda from the Old Mill Tasty Shop (604 East Douglas) in Wichita.
I'm still trying to figure out exactly how to define the pizza of Kansas and the Kansas City area, in general. Pizza is an amalgamation of styles here, where thin and thick crust can coexist in the same restaurant.
Well, Serious Eats has taken a shot at trying to characterize the pizza of both Kansas and Kansas City for its series, "The United States of Pizza." Better yet, the post's author, Adam Kuban, is originally from Kansas, so he grew up eating Original Pizza and understands which shops are the local institutions.
Bacon is not without a sense of humor. Just as I declared myself ready to swear it off, the fatty links pull me back in. On the way out of Wichita yesterday morning, I stopped in at the Donut Whole (1720 East Douglas), where the best-selling of the 25 available varieties is "Maple Bacon."
"It's like a pancake breakfast with bacon," said the woman behind the counter. It was the first doughnut to go into my bag.
Take a moment to picture that perfect steak in your mind. The sizzle and crackle when it comes to your table. The first salty bite. The buttery texture of marbled steak. The second when you tell yourself you're not going to eat everything on your plate and the guilty pleasure of doing exactly that.
My perfect steak is at Peter Luger Steak House in Brooklyn. And although it can be topped with the restaurant's signature sauce -- a spicy, brown horseradish sauce -- the real juice is in the cholesterol sauce spooned on top by an ageless waiter in a white apron.
My travels throughout Kansas will take me to Wichita on Saturday. I'm hoping that Fat City readers can do better when it comes to advising me about where to eat in the Air Capital of the World than my regular set of culinary advisors. Their response when I said where I'd be traveling was less than enthusiastic.
"Why? Why are you going to Wichita? " they replied in unison.
It's not often that I get to tell friends in Brooklyn about a new place opening in their neighborhood. So you'll have to excuse me if I'm feeling a bit smug this morning.
Crain's broke the news yesterday that Panera is opening its first location in Brooklyn. The St. Louis-based chain still doesn't have a presence in Manhattan. I've been dining out for years at Panera in Kansas City, so I thought I'd offer Brooklynites some advice about what to buy and what to skip on the cafe's menu.
If you believe a New Yorker, there are New York bagels and then there's really nothing else that compares.
Steve Fassberg is attempting to tweak that argument by re-creating the taste and composition of New York City tap water in order to provide what he feels is the right base for bagels at his recently opened shop in Del Ray, Florida.
"There are a lot of elements in a perfect bagel, but the key ingredient is water," Fassberg tells the Sun Sentinel.
Like the doughnut conveyors at Krispy Kreme, The Original Brooklyn Water Bagel Company has its water filtration system on display behind glass, which the Sun-Sentinel piece argues makes the 3,000-square-foot store look more like a "water treatment plant" than a bakery.
As the Gothamist notes, this isn't the first time that the condition of New York City's water has been debated by bagel makers. In 2006, concerns over impurities led to a discussion of water filtration, which some bagel makers saw as a direct threat to their product. (If you're unfamiliar with the history or legacy of bagels, there is an entire book devoted to the subject or you can just read this Slate article to get up to speed.)
Finding the right road trip snacks can be as difficult as finding somebody you want to sit next to for 12 hours while driving across western Kansas.
Epicurious recently offered up a list of "13 Do's and 7 Don'ts" for road trip snacks. And while the idea was clearly designed to provide people with nutritional options while trapped in a car, the effort is sorely misguided.
On the Do's: The advice to take along beef jerky is probably the real keeper. Otherwise, there are some glaring holes on a list that is probably intended to help travelers avoid spills. But car seats are meant to be dirty! Found candy is why children get in the backseat in the first place.
Tthanks to the collective brain of the Internet, air traveling is getting a little bit more comfortable. People have been using travel sites for years to save on fares, but only relatively recently have they been posting reviews of individual seats aboard aircraft to let other savvy travelers know which rows may be in coach but feel like first-class.
I see Pete continues to demonstrate exactly why all these people think he's a fucking…
Does anyone know where Jehad Saleh and Cafe Cedar moved to? They had great food…
Irvdaphenom you ar really awesome in your video RED and YELLOW. Your talent is so...…
"While a horde of semi-trucks were required to bring in the massive stage and sound…
Very biased and dubious article. Popularity isn't black and white. Let time itself determine whether…