7433 Broadway | 816-363-5242
Another year, another reason to fall in love all over again with Waldo Pizza. Phil Bourne's booming, Ph.D.-level lesson in advanced food commerce is still about the holy trinity of sauce, crust and cheese (we've been known to make a night of the spicy sauce, the gluten-free crust and the really-truly-vegan cheese, not because we have to but because we want to). But what sent us there for a milestone celebration not long ago was another master: beer. Any jackhole with an oven and a liquor license can put a Michelob and a slice in front of you. It takes an innovative artist to complement a staggering array of possible pizza combinations with a beer list that's slightly less dense than a Tom Clancy novel. There they are, all the beers you've read about online or missed at festivals but have never laid eyes on. Crafts from Michigan, New York and Oregon, some of them hoppier than Jack Kerouac. Stouts to lay you out like a rolling pin. Little vessels of Polish pilsner that strike up a polka when you open them. Every draw, bottle and can brought with casually assured advice and superhero speed. Don't forget to eat.
