I've never been a no-show at a restaurant, leaving some poor maitre d' with his nose pressed up against the window, one tear rolling down his cleanshaven face. As a result, I've never been put on blast by a restaurant using Twitter in an attempt to publicly shame me. One Beverly Hills restaurant, Red Medicine, is making national news by doing just that.
In 2011, Hampton Stevens made the case in The Atlantic that the secret to the Royals' success was actually Stroud's. The K now has Sheridan's Frozen Custard, gussied up hot dogs, Chinese food and Boulevard beer in backpacks. But what Fat City really wants to know: What's the best ballpark food?
"Would you like a to-go cup, honey?" turns me into Ado Annie Carnes.
New York's Grub Street has the story of how Nespresso is looking to increase the market share of its pod coffee to high-end restaurants. So the same single-serving coffee in a person's kitchen is now in the back of restaurants. I've always associated coffee with the leisurely end - at times, it can be as pleasing as dessert - to a full meal. But the convenience of pod coffee suggests that the take-home cup isn't far off. Do you care if your coffee comes from a pod? And would you ever want it to-go from a restaurant?
But it's two weeks later, and I suddenly miss the stuff. I'm not content to defrost (although I'll admit that I'm eager to try Shakespeare's, either in Columbia or the freezer aisle, based on David Hudnall's exploration of the frozen pizzas competing for our mouths), so I'm looking for who has a slice or pie that I really should be enjoying right now. Since the pizza issue hit shelves, I've been directed to the taco pizza at Pappi's Pizzeria (405 N.W. Blue Parkway) and the Pizza Co. (809 N.E. Woods Chapel Road) in Lee's Summit. Where else outside Lee's Summit (and the standard places) should I be getting my pizza fix?
Michael Krondl has written a love letter to doughnuts in a piece for Saveur, which tracks the confection's journey over the past several hundred years and why it has a special place in our arteries. The magazine also recently stepped inside Dunkin' Donuts' test kitchen. So in an effort to keep this civil, I'll ask for the last great doughnut you've crammed into your craw?
I have eaten more pizza in the past two weeks than I've eaten in the past two years. This week, The Pitch pays homage to the Neapolitan dish (the American version turns 100 years old in two years) with a metrowide guide to the savory pie.
While roaming around and tasting pizza in Independence, I stumbled on a dinner deal that I had forgotten or, more likely, never knew about: Ten dinner specials for $10.95, offered every day at the venerable V's Italiano Ristorante (a place that serves very good pizza, by the way).
The rub is that you have to eat your dinner between 4 and 6 p.m. That's the time most of us are just getting home from work, walking the dogs, listening to All Things Considered or turning on the TV set to watch Nancy Grace give the latest gory details from the Jodi Arias trial.
I like to think that we'll get through this together, and I'm regretting passing recently on a Snoopy Sno-Cone Machine at Target. (It was less than $15, which makes me think that snow-cone machines were perhaps the original ink printers; they get you with the flavor refills.) Something about a blanket of beautiful white snow makes me want a snow cone, real bad. So, in addition to hoping you are warm, dry and well-stocked on beer, consider this a chance to share what warms you in winter. What's your favorite dish when staying in?
I wish I could go back to the days of being a gas-station ingenue, when there seemed to be an endless stream of possibilities for the grease-glistened rollers that spun like a fatty eternal flame. I wish I could be like Gavin Cleaver - who pens An Englishman In BBQ Sauce for the Dallas Observer - and who last week discovered the rare pleasure of dining on gas-station barbecue. In Kansas City, we're blessed with plenty of repurposed gas-station restaurants (the Filling Station, Genessee Royale, Pizza 51) and dining options in working filling stations (Papu's Cafe, Oklahoma Joe's), as well.
It's time to pick a side. Are you pro gas-station eats or do you believe a gas station's dining options should begin and end with sunflower seeds and beef jerky?
In reality, breakups are a lot more messy. At the very least, there's going to be melted ice cream on your sweatshirt. At the worst, that's not ice cream; it's the remnants of a series of mudslides. Food & Wine has an entertaining list of the top 10 breakup foods. Whiskey is the highest rated heart mender. Personally, I'd save whiskey for colds and daily drinking. What food or drink do you embrace when a fellow human hurts your heart?
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