The ribs of Oklahoma Joe's (which chef Curtis Stone recently called the best restaurant that no one has ever heard of) were picked as the signifier of Kansas, while Arthur Bryant's burnt-end sandwich is the official food of Missouri. If you're planning a road trip, Zagat also recently did a state-by-state guide to coffee shops, and Java Break in Lawrence was the Sunflower State's representative.
The results for 2012, culled together from more than 100,000 reviews and 3,800 people, include a familiar spot to diners in Kansas City: The American Restaurant is ranked 43rd on this year's list. Niche in St. Louis, at 71, is the only other area restaurant to be included.
It may look like a gas station, but regulars know this St. Louis standby for its holeless "cinnamon globs," which deliver butter and spice richness in a generous coat of sugar.
The Midwest on the whole (no pun intended) didn't fare well, and Kansas doesn't have a single doughnut entry. The Sterns missed out on shops like Fluffy Fresh, which yesterday dyed all of its doughnuts green for St. Patrick's Day.
There was Dans Le Noir in New York City for dining in the dark, Bors Hede Inne in Carnation, Washington, for an authentic medieval dining experience, Moto in Chicago for culinary gastronomy, and Ghetto Gourmet for bringing a gourmet chef to cook food in your house. And then the restaurant that you likely haven't been to unless you have a 5-year-old in tow or were 5 yourself.
A new report from Oceana shows that 87 percent of snapper was mislabeled, except in Kansas City, which as PopSci noted, is "one of the only locations where a fish labeled snapper was actually a snapper." A survey of restaurants, grocery stores and sushi venues on both sides of the state line, however, did find that 35 percent of fish wasn't labeled correctly, with escolar being sold as white tuna and Atlantic cod said to be orange roughy.
Zagat notes that the average ticket is $37 at the French bistro (back in 2010, Fat City's Charles Ferruzza wrote an ode to the curried chicken salad) as compared with $145 at Menton in Boston or $164 at Next in Chicago. A meal at Anthony's in St. Louis will run you $55, and Moro's Dining in the Detroit Area costs $40. Consider this the No. 11 reason to live in Kansas City.
I didn't want to believe this story when I first read it in The Consumerist. A restaurant server says he got stiffed by a church pastor, who wrote on the receipt: "I give God 10 percent. Why do you get 18?" The diner wrote "pastor" over his signature. To absolve his sin, perhaps?
The waitress who posted the receipt was not the waitress stiffed that night. She thought the comment on the receipt was funny and snapped a photo of it, which she posted on Reddit. She was later fired by her employer, a franchise restaurant in the Kansas City-based Applebee's chain.
In the first segment, you get to meet the Kansas City contestants following a riveting commercial from Cake Boss Buddy Valastro. The KC bakers vying for the crown are Leighana Williams from 3 Women and an Oven, Carey Iennacaro (who owns Sprinkled With Sugar), Stephanie Dillon from the Hy-Vee in Belton, Missouri, and Sherrie Ortiz of Sherrie's Cake Magic. After that, it's all fondant and piping flowers. In the coming weeks, the challenges should be added to the site with one of the four women being named the best cake decorator in Kansas City.
The latest release suggests that they plan to open 40 more restaurants in the next five years (think of the cows and crabs we could be eating), but Sizzler has yet to say where KC falls on that five-year continuum. We did this dance in 2012 (when Blue Springs, Gladstone, Independence, Lee's Summit, Liberty, Olathe and Overland Park were all apparently on the table). And here we are again. The genius of the plan is that they've already got our money; we just don't know it yet. Because when Sizzler does come, that's exactly where we'll celebrate.
Gillespie, who has more pig tattoos than you do, has tasted bacon lip balm and devoured a lot of maple bacon creations in search of the pig pinnacle. But he has never eaten the porcine equivalent of a turducken. Bacon Explosion creator Jason Day walks Gillespie through making a bacon weave (think latticed pig meat), laying down 2 pounds of Italian sausage and then adding another pound of fried bacon. The end result is bacon inside sausage inside bacon in a video that will either make you hungry or make you a vegetarian.
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