Where Am I Eating?

Monday, August 4, 2014

What local restaurant is serving this fresh, icy dessert?

Posted By on Mon, Aug 4, 2014 at 2:53 PM

When a popsicle just won't do, there's always a fresh frozen granita.
  • When a popsicle just won't do, there's always a fresh frozen granita.

A granita is a semifrozen dessert — related to gelato, sorbet and Italian ice — but requiring a more complicated preparation technique; to achieve the more coarse, Sicilian-style crystals, fresh juices are frozen but with frequent agitation and scraping to create separated crystals. A granita is not flavored ice but frozen juices or coffee or even wine.

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Monday, April 18, 2011

Where did I find this bowl of all-you-can-eat pasta?

Posted By on Mon, Apr 18, 2011 at 11:08 AM

In this economy, "all-you-can-eat" sounds more alluring than ever.
  • In this economy, "all-you-can-eat" sounds more alluring than ever.

There's only one of these restaurants left in the metro -- the Texas-based chain closed a couple of its other Kansas locations -- but this one, in a high-traffic tourist spot, is popular for its frequent low-priced dinner specials. The current special offers an unlimited bowl of pasta (patrons can choose both the pasta and the sauce) and an all-you-can-eat salad for less than 10 bucks. For an additional $1.99, you can gorge yourself on unlimited meatballs, too.

Where am I eating this dish?


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Tuesday, March 29, 2011

Where can you find this plate of cereal-encrusted french toast?

Posted By on Tue, Mar 29, 2011 at 8:02 AM

Which local restaurant is serving french toast dipped in crushed Captain Crunch cereal?
  • Which local restaurant is serving french toast dipped in crushed Captain Crunch cereal?


It's not enough for french toast to merely be french toast anymore. It now needs to be stuffed with a sweet cream cheese concoction, soaked in liqueur, or dipped -- after marinating in an egg-and-milk bath -- in something slightly crunchy, like crushed cereal flakes.

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Monday, March 21, 2011

So where did I eat this 'vegetarian' potato soup?

Posted By on Mon, Mar 21, 2011 at 12:09 PM

That shiny scrim of grease floating on the soup means it's not vegetarian-friendly.
  • That shiny scrim of grease floating on the soup means it's not vegetarian-friendly.


Thanks to several co-workers who lead a meatless lifestyle, I've become a lot more sensitive to the tribulations that local vegetarians and vegans must endure in Kansas City restaurants. Even though I still eat meat, I find myself asking questions in dining venues that my vegetarian friends might wonder about. Are the refried beans cooked in lard? And speaking of lard, what about the biscuits -- or the pie crust?

Recently, I dined in a new upscale restaurant that offered, as the potage de jour, a bowl of potato soup prepared with caramelized onions. The waitress raved about the soup. "It's not a vegan soup," she informed us, "because it's made with cream. But it's a wonderful vegetarian soup."

For some reason, I didn't trust her.

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Tuesday, March 1, 2011

Where did I find this tempting chocolate mousse?

Posted By on Tue, Mar 1, 2011 at 2:22 PM

It's a small portion, but potent.
  • It's a small portion, but potent.


The actual dessert is called Belgian Chocolate Rum Mousse and it's on a dessert selection at a restaurant very close to the Kansas City metro, but not quite in it.

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Thursday, February 17, 2011

Guess where I'm eating a Chipotle Chicken Fiesta Sandwich? (Update)

Posted By on Thu, Feb 17, 2011 at 11:05 AM

A multicultural sandwich: a bit of Spanish heat ... on French bread.
  • A multicultural sandwich: a bit of Spanish heat ... on French bread.


Update: There were excellent guesses to this week's "Where Am I Eating?" question, but all near misses. For the correct answer, read through to the bottom of the original post.

The vintage china and the teacups probably give this mystery question away quickly, but where can you find this sandwich: a combination of sliced chicken breast topped with chipotle mayonnaise, pepper-jack cheese, red onion, lettuce and tomato on a French-style loaf?


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Monday, January 24, 2011

Guess where I'm eating delicious pho?

Posted By on Mon, Jan 24, 2011 at 11:45 AM

No, this isn't a Vietnamese restaurant ...
  • No, this isn't a Vietnamese restaurant ...

In the United States, an ethnic dish has officially gained popular acceptance when it's no longer found only in the restaurants that traditionally serve a distinctive culture's cuisine. For example: egg rolls and fried rice, once exclusive to Chinese restaurants, can sometimes be found at American-style buffets, like the Golden Corral. Ditto spaghetti and meatballs (a staple of American restaurants, particularly steakhouses, for decades) or tacos.

The latest dish finding mass appeal is the Vietnamese pho, a hot noodle soup, usually made with chicken or beef.

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Thursday, January 13, 2011

There's something about a dish served in foil

Posted By on Thu, Jan 13, 2011 at 4:37 PM

Anything served in a shiny foil "box" seems, well, whimsical.
  • Anything served in a shiny foil "box" seems, well, whimsical.


Not too many local restaurants serve dishes wrapped in shiny foil. The Latin Bistro, north of the Missouri River, offers a particularly snazzy shrimp dish in a foil pouch that's opened to great effect, releasing a little cloud of steam. It evokes the excitement of opening that Epcot-like sphere of Jiffy Pop, back in its visually impressive foil incarnation, pre-microwave ovens.

But even a foil box, like the one above, has a giftlike allure.

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Tuesday, December 21, 2010

A different spin on baked brie

Posted By on Tue, Dec 21, 2010 at 12:15 PM

Baked brie is one of the great holiday temptations.
  • Baked brie is one of the great holiday temptations.

Tis the season when you hope to discover that your friends' plans for holiday entertaining include baked brie. After it's served, you simply need a few moments alone in the living room so you can shovel crackers in your face and eat more of the circular gooey cheese than you'd admit under oath.

But sadly, unlike asiago, brie isn't on too many menus around town. While recently dining out, I dipped my fork into thick slices of brie served inside a pastry tart. So, Fat City readers, where was I eating?

Monday, December 6, 2010

Guess where I'm eating a trio of panna cotta?

Posted By on Mon, Dec 6, 2010 at 1:31 PM

Fat_City_panna_cotta_thumb_220x133.jpg
Panna cotta in a variety of flavors...
​Simmer cream, milk and sugar together, add some gelatin (or, in very early times, fish bones to help the concoction set) and you have panna cotta, a popular Italian dessert believed to have been first created in the Piedmonte region of Italy.

It's a confection seen on more and more Kansas City dessert trays lately. And for good reason: it's very light, not terribly fattening and a simple way to end a heavy meal.

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