The Amateur Gourmet has had enough, writing a diatribe about how small plates are just a secret attack on our wallets and make for some awkward sharing. Are you over the small-plates trend or are you still excited to sample a bunch of dishes on a restaurant's menu?
Which brings us to Susanna Lee, the burlesque comedian, also known as Lucky DeLuxe. Lee recently moved out to Los Angeles from KC, and she very graciously accepted my request for an e-mail interview. Because she's very funny and thoughtful, she gave me long answers, which I had to edit for print and was unable to include in this week's Filter. Below, see the uncut, unadulterated version of our discussion.
"The current tour has been going amazingly well," says BBDDM's Drew Gibson. "Saturday we're playing at a new spot in Lawrence called Studio B with Agent X12 and Vehicle Blues. I believe it's the first show at the spot, should be killer. Super stoked to play with Goodwillies at FOKL this Sunday. Our plan after the FOKL show is to release a new cassette titled Soda on Chicago's Lillerne Tape Club before setting off on a monthlong East Coast adventure this summer, where we'll go camping in Akron for a week to record our next album."
Take a listen to "Jeremy Irons Couple Skate," a track off the band's last record:
I could have sworn that the sign in front of 1911 Main had been painted with the word bagatelle - a trifle, a short musical composition - a month or so ago. The sign now boasts the upcoming restaurant Affare. Both concepts were the creation of chef Martin Heuser, former executive chef and food and beverage manager at the Westin Crown Center. Heuser decided to nix Bagatelle as a possible name when, he says, "a very upset French restaurateur in a different city called me, threatening me with lawyers because he owns the right to use that word for a restaurant. That's when I changed my plans to open a semi-French restaurant to a completely German restaurant."
How many times have you ruined a meal but found yourself delighted by its unheralded accompaniment? Sides are the amuse-bouches of the bar world - case in point: the simply dressed cucumber and tomato salad (just a nice dash of balsamic vinegar) from Charlie Hooper's. Well today is the day that the supporting roasted, pickled and cheese-covered vegetables get to be front and center. If you could have only one side dish for the rest of your life - and yes, fries and macaroni and cheese are sides - what's it going to be?
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Happy Birthday Frank!! Have a blessed day!