Where Am I Eating?

Monday, November 29, 2010

Yes, restaurants use holiday leftovers, too

Posted By on Mon, Nov 29, 2010 at 1:00 PM


A turkey-spinach-and cranberry brunch crepe looked all holiday-like last weekend.

I stopped at a local bistro for brunch over the weekend and found out that even the savviest restaurateurs have to come up with creative uses for their Thanksgiving leftovers. In this case, it was a tasty breakfast dish made from leftover turkey and cranberry sauce.

Continue reading »

Tags: , , ,

Monday, October 11, 2010

A little French breakfast? Oui! Oui!

Posted By on Mon, Oct 11, 2010 at 12:15 PM

An omelet, si vous plais?
Which midtown restaurant serves an off-the-menu Sunday brunch that features a virtual United Nations of morning dishes, including eggs Norwegian, a full English breakfast (two eggs, bacon, baked beans, sausage, mushrooms and tomatoes) and several options that would be perfectly at home on the Rive Gauche?

The meal starts with complimentary house-baked scones. (Yesterday's were blueberry with an orange glaze.)


Continue reading »

Tags: , , ,

Thursday, October 7, 2010

Apple dumplings and banana bread pudding (Updated)

Posted By on Thu, Oct 7, 2010 at 2:34 PM

Dracula's favorite dumpling!
We could only confess during October -- the month of ghouls, ghosts and gremlins -- that the bright-red, sticky-sweet sauce on the baked apple dumpling is the exact Day-Glo pinky-red color that the old British Hammer Studios of the 1950s and '60s used for its particular shade of "blood" in films like Dracula, Prince of Darkness

That's because the sauce is made of melted candy.

Continue reading »

Tags: , ,

Tuesday, October 5, 2010

A great restaurant better have some balls (Update)

Posted By on Tue, Oct 5, 2010 at 12:29 PM

Update (October 5, 2010): The long-awaited answer from last week? These big, meaty balls are served at the new Carmen's Cafe restaurant in Leawood.


A bowl o' balls can be a beautiful thing.

​There's nothing worse than a lousy meatball.

They can be too big and undercooked. Or they can be too small and dense. They can be too heavy on the breadcrumbs, too crumbly, too heavily herbed. Alternately, they can be devoid of seasonings.

But what makes a great meatball?

Continue reading »

Tags: , ,

Thursday, September 23, 2010

A new place for Sunday fried chicken dinner (Update)

Posted By on Thu, Sep 23, 2010 at 9:23 AM


Update: The fried chicken dinner that was the featured in this week's "Where Am I Eating?" post garnered some very good comments, but none of them actually pinpointed the actual restaurant: Backfire BBQ in the Legends Entertainment Complex in Kansas City, Kansas. Chicken is only available on Sundays, but that's also the day the venue offers fried chicken and homemade waffles.

Original story: For some Kansas City diners, it just isn't Sunday unless there's a big fried chicken dinner involved -- a tradition that may date back to the glory years of the legendary old Wishbone Restaurant and its long-razed contemporaries (among them the Green Parrot, Mrs. Peters Chicken Dinners and the Victor Hugo Restaurant). Only Stroud's remains from that era.

But a new restaurant in the metro is serving fried chicken -- on Sundays only -- that one fanatic I know just crows about: crunchy fried bird served with mashers, very good gravy, Texas toast, and Grandma-style green beans for $10.95.

What restaurant serves this dinner?

Tags: , ,

Monday, September 13, 2010

The return of the fried apple pie

Posted By on Mon, Sep 13, 2010 at 11:00 AM

The American fried apple pie dates back at least as early as the first pioneers, who dried slices of the autumn fruit to keep around through winter. Wrapped in a sheath of pastry and fried in butter or lard, these satisfying pies were the original "fast food." A modern version of the pastry, made with canned apple slices, was a staple of the McDonald's menu from 1968 until 1992, when the fast-food giant phased out the fried pies for a supposedly healthier baked version.

But one local restaurant has revived the deep-fried apple pie in all its unhealthy deliciousness, serving it very hot, with a cinnamon-sugar crust and a scoop of ice cream.

Which restaurant serves this pie?

Home page image via Flickr: David Leggett

Tags: , ,

Thursday, September 9, 2010

What do you mean, you've never heard of Panhead Billy's BBQ?

Posted By on Thu, Sep 9, 2010 at 1:30 PM

It's a barbecue joint! It's a biker bar! No, wait, it's a barbecue joint and a biker bar!

The answer to this week's "Where Am I Eating?" question is Panhead Billy's BBQ, a rustic-looking roadhouse in religious-sounding Kingdom City, Missouri. Things can't be too uptight there, though, because Panhead Billy's can get pretty wild. There are a line of brassieres hanging on one wall and you can still smoke inside the dining room.

Continue reading »

Tags: , , ,

Tuesday, September 7, 2010

Small-town barbecued meatloaf...and bikers

Posted By on Tue, Sep 7, 2010 at 12:00 PM

When I say small town, I mean practically microscopic: population 120 people.

I stumbled into this combination biker bar and barbecue pit traveling through Missouri on one of our speedy eastbound interstates. The joint serves a limited menu but attracts a motley clientele. When I stopped there, I saw a biker chick who looked remarkably like Maria Ouspenskaya -- the grim-faced fortune teller in The Wolfman -- and, sitting at a different table, a biker raconteur who regaled the whole dining room with the tale of hosting a "naked party" at the Lake of the Ozarks. (One of the more sheepish male guests, he said, preferred wearing a tie-dyed G-string to giving the Full Monty).

Where is this restaurant?

Tags: ,

Tuesday, August 31, 2010

Just give me a plate of barbacoa tacos (Update)

Posted By on Tue, Aug 31, 2010 at 3:28 PM


Update: Commenter Mallary almost had the right answer to this week's "Where Am I Eating" quiz. That's right, Mallary, it's Paparico's Mexican Restaurant on Wornall Road.


It doesn't matter how bad things are going in your life, a plate of freshly prepared soft tacos -- shredded beef, in this case -- can be as effective as a pharmaceutical mood enhancer. These tacos taste as wonderful as they look, sprinkled with fresh cilantro and sided with a bubbling pile of refried beans, rice and a creamy sauce made from fresh jalapeno peppers and avocado.

What restaurant is serving this dish?

Tags: , ,

Thursday, August 26, 2010

When garnishes go crazy

Posted By on Thu, Aug 26, 2010 at 11:26 AM


Update: This was a tough one! The restaurant thhat serves this dramatically-garnished bowl of seafood etouffee is Shields Manor Bistro in Platte City.



Fat City loves a creative garnish. Turnips carved into little swans. Carrots artfully transformed into lotus blossoms. Even the traditional orange slice and sprig of parsley, the standard garnish of the 1960s and '70s. Plates always need a splash of color.

But one can go, you know, a little crazy with the concept.


Continue reading »

Tags: , , ,

Most Popular Stories

Recent Comments


All contents ©2015 Kansas City Pitch LLC
All rights reserved. No part of this service may be reproduced in any form without the express written permission of Kansas City Pitch LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.

All contents © 2012 SouthComm, Inc. 210 12th Ave S. Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of SouthComm, Inc.
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Website powered by Foundation