SmokeHouse BBQ

KC's Best BBQ

4 Ways to enjoy

Dine-in, Delivery, Catering, Carrry out

Shipping Nationwide

We ship KC's Finest BBQ Nationwide

Banquet

3 locations

Best choice for traditional

Hickory-smoked barbeque

Monday, August 22, 2016

Chef Spotlight – Martin Heuser

Chef Spotlight – Martin Heuser

So born in Austria as the 9th generation of chefs in a family restaurant, beginning at 16 where he served an apprenticeship away from home, earning a master’s degree, emigrating to Vancouver in 1994 where he worked in a French restaurant, working his way up to exec chef in Quebec, moving to the Sheraton in Vancouver, then serving as the Westin’s Executive Chef who moved him to K.C.

That’s a long, incomplete sentence.  But lucky us.  In Kansas City, he decided to stop, stay and open his own restaurant:  Affäre.

I’m talking about chef/co-owner (with wife Katrin) Martin Heuser.  I spoke with him recently and learned some interesting stuff about him, his life, and his new German flair restaurant.  It’s not traditional German at all – their website does say it correctly, “local fresh cuisine with a German twist.” There are a few famous dishes tweaked, like jägerschnitzel or his fabulous home-made brats, but the menu is extensive, and creative, deliciousness.  Once I had a seven or so course meal there in which there was bison in every course.  Amazing.

We talked about transitioning from employee to owner and he said there was much less to worry about as a hotel chef.  “Now I have more issues, including accounting and training.  It’s more challenging.  And also more interesting.”  Open since 2012, his menu, approach, and presentation has changed quite a bit from when they opened, as he began with more of a “tapas” approach. 
He’s thrilled about the streetcar line completion, after months (years?) of tribulation, for there is definitely more traffic.  As his restaurant is on Main, right on the line, he endured months of no parking, construction blocking his entrance, and much confusion.  Now that’s cleared up, business has rebounded, and he is serving a terrific brunch menu on Saturdays and Sundays.  “People seem to be more willing to brunch here, rather than lunch here,” he laughs, noting that he is no longer open for lunch.

Chef Heuser has always been about local, hunting, and using every part of the animal.  He makes his own sausage; his meats are always fresh. He buys bison near Manhattan at Big D Bison Ranch. He barbequed over a thousand lobsters in six weeks this last year.  His white asparagus special is Kansas City famous in May.  In September, look for his wagyu beef (from Nebraska and Australia) party.  He’s going to do barbeque.  In August, it’s oysters.  In October, it’s venison or game meat.  Whatever it is, it’s always inventive.  And I can say honestly, it’s delicious.    
Bison tenderloin, morel crust, sweet corn emulsion 

I’ve had lunches here, dinners, a great happy hour, but never had brunch.  That’s next.  I am hoping to have it on their very secluded, greeny patio which so few know about. It’s a little, quiet enclave back there. And I love the fact there’s two parking lots just north of the restaurant which, if I don’t take the streetcar, still keep it simple.

Citizen/chef Heuser is a definite addition to Kansas City.  If you haven’t been here yet, go now.  If you have, go again.  I may see you there.


Affare
1911 Main street 
Kansas City, MO 64108 
Ph. 816-298-6182 



Affäre Menu, Reviews, Photos, Location and Info - Zomato

Monday, August 8, 2016

James Beard Foundation’s Taste America 2016 Kansas City Dinner

An Extravagant Experience for a Cause

Extravagance in taste I mean.  That would be the James Beard Foundation’s Taste America 2016 Kansas City Dinner.  I have been fortunate enough to attend a couple of these dinners, and believe me, they are remarkable evenings that even we mortals can attend.  But you should probably be a foodie, much maligned term though it is . . . or just someone who enjoys delicious meals expertly prepared by a stunning selection of chefs.

The event is Friday, September 30 and I’m telling you about it now cuz it’s always sold out.  It’s at Providence Restaurant in the Hilton President Hotel downtown and the line-up is spectacular.  Joining host chef Alejandro Diaz are James Beard winners Gavin Kaysen from Spoon and Stable in Minneapolis, Colby Garrelts from Bluestem, and nominee Nick Wesemann of The American fame.  And this year there is a tasting reception where you’ll taste specialties from Michael Corvino, Debbie Gold, Howard Hanna, Renee Kelly and Joe West.  Talk about an all-star event!


The reception and four course dinner’s proceeds partially go the scholarship fund of the James Beard Foundation which makes the evening even more remarkable. Local culinary students are invited to apply; the rest of us can should eat and drink and admire.  For more information and to purchase tickets, go to http://www.jbftasteamerica.org/event/kansas-city.  You’ll be thrilled you did.

Saturday, July 16, 2016

NEW OLATHE RESTAURANT OUT TO PROVE:

Fast Service, Quality Food, & Living Wages CAN co-exist!
Strip's will feature Chicken Strips, Pork Burgers, & Donuts

There’s a new restaurant concept emerging in Olathe, bringing together previously opposing concepts: made-from-scratch recipes, the blazing speed and convenience of  “fast food”, and employees making living wages. Mix all that together and top it with a business culture of social responsibility and community involvement and it seems the old saying “you can’t please everyone” may become a thing of the past.

Strip's is scheduled to open in August 2016, at 1110 East Santa Fe in Olathe, Kansas, breathing
new life into a former Wendy's building. “The Wendy’s building is perfect for this concept because it already has 4 exhaust hoods and a large kitchen to allow for the extensive amount of prep work that will need to be done. Our pork burger will be custom-ground for us by Fritz’s Meats and they will also create our bacon. Our chicken strips will be hand-cut from 5 oz breast that are naturally small and tender. We will have real smashed red potatoes with their skins on.

Only all-natural cheese will be used in our restaurant, even in our “Wagon Wheel Mac &
Cheese”. The grilled kabob will feature seasonal vegetables. In our freezer will only be fries
and tots, everything else will be served fresh, never frozen.” All full-time employees of Strip’s Chicken are paid a living wage plus bonuses and insurance benefits. “In this day and age, you can’t survive on $7.25 an hour. It’s just not possible and quality employees will be critically important to the success of this concept.” says Todd Johnson, Proprietor.

“My two passions in life are Food and Family. Strip's is going to bring both of those together in a
way that I think really resonates with people in this community,” says Johnson. This groundbreaking new restaurant is adamant about giving back to the community in which it resides. Johnson remarks “My parents are nearly perfect but not everyone is this lucky. A foster child once told me, ‘Kids like me need lots of hugs’ – and they do!” Strip’s will allow customers to “Roundup-a-Hug” by donating their change to charities that supports foster children and at-risk families. Strip’s will be matching donations up to $1,000 per month.

Hot Baby Donuts will be served throughout the day from 6am to 10pm every day. Strip’s Donut
Robot will create the mini cake donuts with flavors ranging from Lemon Zest Sugar to a S’mores
Topping. Looking for a healthier option? Featured salads will have a choice of Romaine or Spinach instead of Iceberg lettuce. Grilled chicken, portabella mushrooms, and avocado will be options to
replace the burger.

There will be a “pop-up” event at Olathe Lanes at 303 N. Lindenwood, Olathe, KS. 66062 on Thursday, July 21st from the hours of 11am until 1pm. Pork Burgers, Chicken Strips, and Fries will be featured along with Strip’s “Secret Sauce” and Strawberry BBQ Sauce. Everyone is encouraged to attend the event.

In order to help complete building renovations, Strip's is currently fund raising through the
crowd-funding website Kickstarter.com and is set to open in August. Prizes range from getting
tickets to a VIP pre-opening party to becoming the “Strip’s Donut Czar”.


For more information about Strip’s along with links to the Kickstarter campaign check out www.StripsChicken.com

Strip’s Chicken and Pork Burgers: “Completely Different… and Absolutely Better!”

Friday, July 8, 2016

There IS excitement in South KC!

Adventures in Leawood and South OP 


Now you may think using the words adventure and Leawood and South Overland Park in the same sentence are incongruous. Not so.

A couple of weeks ago I had an evening that combined two fab experiences. One was eating of course. Along with a Kansas City Restaurant Guide crew, I ate first at Sullivan’s Steak House, who treated us to a divine dinner. There appeared like magic from our excellent server: crispy calamari done just right, tender prime rib (on the menu weekends), broiled salmon that still managed to taste just caught, corn casserole, some veggies, and a dark, rich, decadent chocolate cake (can I get in more adjectives here?) in a strawberry puree full of flavor. Yum. Repeat that. I was sorry I was full – I could have done it all over again. 

What I didn’t remember about Sullivan’s is that, with about 18 of them from Anchorage to Baton Rouge, they are a member of the excellent Del Frisco’s group but their executive chefs have creative freedom as well. That’s nice. Their steak menu is extensive of course, but their other choices are comprehensive as well – one of the few places to serve stone crabs in season for instance. They also have a combo called The Sure Thing which is a three-courser for only $44 which includes a filet or New York (tisk, tisk) strip or salmon, and choice of soups and greens and dessert. 

Anyway, back to the adventure. Since Sullivan’s was a bit of a new delicious discovery for me, I figured that was it for the evening. But, no, the adventure continued, this time in Overland Park. 

Off we went to Tick Tock Escape Games not too far away on College Boulevard. This is a team escapade where up to six or so people act together to escape from a cleverly designed room full of hidden devices, secret compartments, tech-gizmos, too. You’re shown a short video to get you started and then the fun begins. This is puzzle solving that is challenging, interesting, and entertaining. Even if you’re largely clueless. That would be me. I’m sure if I had a couple more hours, I could have been more helpful, ha!, but you have basically an hour. About then, the hints began – you’re being watched! Very helpful. There were many ah-ha’s and many ha-ha’s and the hour (plus) sped by. 

Tick Tock would be enlightening for corporate groups and entertaining for (non-dysfunctional?) families, parties, groups of friends or just acquaintances.You can find out more about it at http://www.ticktockescapegames.com. It’s only about $30 per person, or less, and is an enjoyable pursuit. An adventure, really, one that makes you even think. Egads.

Saturday, June 25, 2016

Classic Album Sundays KC: David Bowie - Ziggy Stardust and more

Sunday, July 24 2016 1:00 PM 4:00 PM

Classic Album Sundays KC: David Bowie - Ziggy Stardust and more


Classic Album Sundays is the world’s most popular listening experience and Kansas City is now part of this worldwide series.  Classic Album Sundays provides an immersive experience where you will not only hear the story behind the album but will also hear it in a way you never have before on world-class hi-fi equipment.
Come celebrate the life and career of David Bowie with Classic Album Sundays.  With ‘The Rise and Fall of Ziggy Stardust and the Spiders from Mars”, David Bowie turned a popular art form, pop music, into high-performance art. Bowie lived and breathed the character of his own construction until it nearly consumed him. Contextually, Ziggy Stardust, The Stooges, Lou Reed and Roxy Music’s debut helped signal the end of the sixties and the hippy movement and marked the musical and stylistic transition into glam rock and punk.
Read more about the album here. Check out our YouTube documentary about the making of the album here.  Check out producer Ken Scott’s Top Five albums of all time here.
2016 is full of some of our most popular sessions yet!
Join us for Sunday lunch, order a pizza, maybe a beer, and listen to music that either inspired or was relevant to this classic LP, then the lights go down, the volume goes up and we play the featured album from beginning to end on vinyl over a world-class sound system. You won’t believe what you can hear!
Audio Menu: Audio Note Turntable setup - TT1 Turntable, Deluxe Arm 3, IQ3 cartridge; Audio Note Ankoru Amplifiers and M5 Phono pre-amplifier; Audio Note interconnects and cabling, Klipsch La Scala II loudspeakersKlipsch R-115SW subwoofers
Classic Album Sundays - Kansas City

Blackbird Home Theater, The Tap Room @ Waldo Pizza, Klipsch, and Audio Note UK.
Tickets $5 in Advance - $8 at the door (if available)
https://cas-kc.ticketleap.com/classic-album-sundays-kc-david-bowie---ziggy-stardust-and-more/

Friday, June 24, 2016

World's Best Wine Lists Revealed

The World's Best Wine Lists Revealed


We are delighted to announce that Story has won a prestigious two-star award in the World of Fine Wine "World's Best Wine Lists Awards" for 2016.

The awards are judged by a panel containing some of the world's leading wine critics and sommeliers from around the globe including Alder Yarrow, Elin McCoy, Ch'ng Poh Tiong, Andrew Jefford, Andreas Larsson, Francis Percival, and Editor Neil Beckett.

The judges assessed well over 4,500 wine lists from restaurants around the world before coming up with the final 817 one-, two- and three-star wine lists. Only 290 restaurants were recognized for the esteemed two-star award.

This award would not have been possible without you. Thank you for your support of our wine program.  Cheers! 

Join us for our Next Wine Dinner


Wines from the South of France

Featuring Special Guest, Jerome Jeandin of Monsieur Touton Importer Wines

July 13th 6:30pm   
5 courses, 5 wines
$75 per person plus tax & gratuity
Menu to be announced soon

Please call 913.236.9955 or reserve online

Monday, June 20, 2016

Chef du Jour, aka Spotlight

I like writing about chefs, mostly because most of them have so much more going on behind the plates you see. In this era of Celebrity Chefs and the countless TV shows, blogs, pages on Facebook, there are some real human beings out there who work incredible hours (usually) incredibly hard. And as near as I can tell, if you’re not Emeril Lagasse or Gordon Ramsey or Bobby Flay (I ate at Bar Americain a few weeks ago in NYC – and it was delicious, much as I wanted to think it would mostly be hype), being a KC chef isn’t going to make you a millionaire anytime soon. 

I’ve already written in this space about several chefs in town: Zeb Humphrey of North Italia, Brian Aaron of Tannin Wine Bar and Kitchen, Erik Hyre at Hereford House and Pierpont’s among others. I realize that while interviewing can be a precarious search for knowledge, it’s always interesting to summarize a life, a career, an attitude, and a personality into a few paragraphs. Because it’s an inherently unfair process, you have to be careful – much like trying to review a restaurant after only going there once or having the restaurant know who you are before, or as, you step into the place. That’s assuming they care who you are. 

So here’s my question for you today. What local chef would you like to know more about? I’ll talk with him/her and give you the real scoop about those who are envisioning and preparing your favorite meals. 

Let me know and if I choose your suggestion, I’ll send you a $25 gift certificate. Just think, we could have multiple winners! How’s that for a win-win for all of us?

Friday, June 10, 2016

Ichthyology in Kansas City Restaurants

Give a man a fish and you feed him for a day . . . wrote Maimonides, Jewish scholar of the 1100s.  You know the rest. He had a larger point in mind but right now, I’m just interested in the fish.  To be precise, eating that fish in Kansas City.  Here we are, in the beef and pork-chompin’ mid-belly of the country and I’m suggesting we all could easily eat, and enjoy, more fish. You don’t need to be an ichthyologist to appreciate these wonders of the seas and lakes.  

Mythology
I probably need to begin with a bit of educating.  Let’s start off with why NOT to eat fish.  This is otherwise known as Fish Myths 101.  
1.  By the time fish gets to K.C., it’s already too old
Truth: We can get fish here within 24 hours of it being caught.   
2. Seafood is too high in cholesterol, especially shrimp. 
Truth: Seafood in general contains a high level of cholesterol; however it is low in saturated fats. Thus it has little effect on the blood cholesterol in most people.
3.  Always buy fish that has never been frozen. 
Truth: This is not valid, though dry scallops are better than “wet” (previously frozen).  Fish kept in pristine conditions may mean freezing.  Modern blast freezers onboard can do a better job of maintaining purity than throwing them in refrigeration. What matters is how the fish was handled from the moment it was caught.
4.  Do not eat oysters in months without an R
Truth:  In some places, oysters spawn in the warmer months of the year, which gave rise to this idea.  However, two great inventions mute this point: refrigeration and farming.
5.  Farmed fish isn’t as good as wild caught fish and is often produced under terrible conditions and is full of antibiotics and dyes and assorted unmentionables. 
Truth: Taste tests seem to show that most people cannot tell the difference.  There are now sustainable fish farms  responsible to tighter regulations which are providing excellent fish – but since their methodologies are typically more expensive, you need to be willing to pay the price.
6.  Unopened mussels should not be eaten.
Truth: Most mussels are now farmed and if they don’t open, they haven’t been cooked long enough.
7.  Fish is loaded with mercury. 
Truth: As long as a fish contains more selenium than mercury (which the vast majority of ocean fish do), and as long as background selenium intake is sufficient (which it is in most industrialized nations), then there is no reason to limit consumption of ocean fish.
8.  Never buy or order fish on Monday.  
Truth: This Anthony Bourdain popularized theory is inaccurate in today’s marketplace. Fishing is more dependent on weather conditions than on the day of week.  
Trout at Pierpont’s 

Healthology
Now that we’ve cleared away the foggy myths, the next real question is, “Why eat more fish?” even if there isn’t a billboard promoting that.

Here are four simple reasons:  
1.  Fish have more healthy benefits, including lower heart disease risks.  One reason is that it is high in omega-3.  Two meals of fatty fish a week meet the suggested daily quota of omega-3 (500 milligrams).  Experts point to the Japanese who eat 100 grams of fish per day and have half as many heart attacks.  If that’s not enough, fish may help prevent Alzheimer’s disease and kidney cancer and is essential for fetal brain development. Fish is also a great source of protein, low in saturated fat, and high in vitamins and minerals. Ounce per ounce, it’s lower in calories than beef. The experts all agree, it is healthier to eat fish than to not.

2.  Fish can be easy to cook quickly.  You can steam a piece in a few minutes and even a whole baked fish takes less than a half hour.

3.  You can be as creative or as simple as you want.  You can sauté a fish filet in a few minutes or make it look fancy “en papillote” like Chef Brandon Winn of Webster House makes which enthralled an entire class recently – which only took a few minutes more of prep.

4.  Fish tastes good. And that’s why there are entire restaurants devoted to it and chefs who swear by it.
Halibut at Jax Fish House & Oyster Bar

Mongerology
The term “fishmonger” dates back to the 1400s at least, and though Shakespeare used it as a derisive term for pimp, it’s probably the one most appropriate for the methodology and process restauranteurs go through to get fish delivered to their restaurants.  A fishmonger is simply one who sells raw seafood and can be a retailer or wholesaler.  Although the role can include selecting, purchasing, and selling, at the fish end it includes handling, gutting, boning, filleting, displaying, merchandising, and then selling.  

So intermediaries are most often the go-to resources in Kansas City like Fabulous Fish Company which only sells to many restaurants here and a few grocery stores (McGonigle’s, Marsh’s Sunfresh, some Price Choppers).  Seattle Fish Company will receive and process more than three million pounds of seafood in Kansas City for customers throughout the Midwest. They do all this out of their own new facility in Riverside.  People also use outside of K.C. distributors like Foley’s in Boston.  There are several alternatives  from which restaurants here order.

Jon Thomas, Account Manager, of Fabulous Fish Company, one of the most popular in Kansas City, says the hardest part of selling fresh fish in Kansas City is, “. . . sourcing stable, fresh and affordable product so far away from the coasts.” That part is not easy, but the best thing about selling fish in Kansas City is “. . . getting to see the innovative and fun things chefs do to the fish we sell them, working with them to get the product that’s exactly right for their vision of a plate.”  And that’s what we get to eat.
Cioppino from 801 FISH

Restaurantology
Reflecting those facts that fish is healthy, obtainable here, and delicious, we have several restaurants who have always been all about fish, even before it was trendy.  Going beyond Red Lobster and Captain D’s Fish and Chips, The Bristol was a Plaza fixture from 1980 until 1995 and now has locations both in Power & Light and southern Overland Park. The Savoy, downtown since 1888, was later renowned for its lobster (and table-made Caesar salad).  

I remember when sushi, perhaps the ultimate for fish devotees,  meant basically Jun’s Japanese Restaurant in Prairie Village, or at least that’s the only one I ever heard about.  But now, there are so many more:   Bo Lings on the Plaza, Drunken Fish, Saki, Nara, just to mention a few who consider sushi a mainstay.  This is a complete article all on its own I know and I can’t even begin to do this cult justice in these few pages. So I won’t even try and instead move to the more mainstream fish efforts in town.

Today we have so many choices at both true seafood restaurants and then almost everywhere else who also have fish on the menu.  Every great steakhouse must be able to do at least one, and probably three, great fish dishes.  Sullivan’s Steakhouse orders fresh fish daily, even getting stone crab claws which are heavily allocated from October through almost May or large Maine lobsters in the summer.  801 Chophouse’s seafood selections change seasonally of course and their Maine lobster and oysters Rockefeller are very popular.  Hereford House’s oysters come grilled or on the half shell. 

Known for serving all kinds of meat, Em Chamas Brazilian Grill in North Kansas City always has salmon and serves a seafood “upgrade” to their churrascaria with shrimp, salmon, and scallops. Out south, Espirito do Sul usually has sea bass and salmon and their Harvest Table serves several fish specialties like mango shrimp salad or coconut fish.  Fogo de Chao Brazilian Steakhouse dishes up a wild Chilean sea bass with salt and pepper only or with a spicy mango sauce served with fruit on top and a bed of asparagus which is widely appreciated in this Plaza establishment.  By the way, this fish is seldom known by its real moniker, toothfish, and it’s no longer on the “take a pass” list according to Seafood Watch.

Our best barbeque places also have a fish dish usually delectably house smoked like in one of five Fiorella’s Jack Stack Barbecues.  Their cedar planked salmon or barbecue shrimp or trout served whole or fileted or grilled is always loved, even by meat eaters.  The Smokehouse’s three locations offer  grilled salmon or shrimp, too.  
    
When I want a true fish fix, I love to go to 801 Fish in Leawood where their saffron tomato shellfish cioppino is my first love among so many of their excellent choices.  They utilize two purveyors, pride themselves on dock to their door within 24 hours, and practically always have at least four east coast and four west coast oysters on hand.  Their menu changes reflect the fish that are flown in daily.  Their Thursday Happy Hour features $1.50 oysters at the bar for bivalve fanciers and several other fishy or shelly dishes as well.  

Jax Fish House & Oyster Bar on the Plaza is also proud of being the only Missouri partner of Monterray Bay Seafood Watch.  Oysters are probably their most popular item but their crab cake is fabulous, too.  Their pan-seared scallops, benne-crusted ahi tuna, and lobster roll sandwich are also crowd pleasers.  I also like that they have specials every day of the week and one of the best happy hours in town Sunday through Thursday.  

But if we’re speaking of happy hours, I have to mention McCormick and Schmick’s, in town the longest of the three and widely known for its tiered $3 and up Happy Hour. Their menu changes twice a day and of course is seasonally directed.  Their lump crab tower is the perfect lunch to me, but you can order any of their fresh fish broiled, grilled, or pan seared . They’ve been doing these and all their fish dishes expertly since the year 2000 in the heart of the Plaza.

One of the newest fish-centric restaurants is perched in Prairiefire. That’s Paul Khoury’s latest creation, Newport Grill, which highlights its fish expertise and freshness daily. Try any of their ten fish entrees -- but Cory’s coconut chicken is on this menu as well as steaks and chops for the non-piscaterians.

Swimming away from what are commonly regarded as seafood restaurants, there is still an abundance of “fruits de mer” to satisfy all.  Pierpont’s at Union Station has three of seven appetizers and four of 12 entrées devoted to seafood. Chef-owner Carl Thorne-Thomsen of Story Restaurant is praised for his deft touch with fish on his menu and perhaps even idolized for his soft shell crab treatment.  Also in Prairie Village, Café Provence serves Dover sole, a rarity here, and mussels, and coquilles St. Jacques (scallops).  
Like many of its cohorts and butchering its own fish, Café Trio always has tilapia, seafood lasagna, scallops, and salmon roulade on their menu as well as a seasonal fish. The owner and executive chef of Charisse, Jason Craine, points out that he loves the potential creativity of fish, “People are excited when they see a familiar product but with a different preparation.”  

At JJ’s where G.M. Matt Nichols smokes the salmon for their salmon salad, their horseradish stuffed and bacony Paco shrimp has attained star status amid their four out of seven appetizers and their grilled salmon, ahi tuna, and lobster tail entrées are ordered frequently. Le Fou Frog uses four different purveyors to provide up to eight seafood dishes an evening, noting that bouillabaisse and branzino (Mediterranean sea bass) are best sellers.  Chef Mano Rafael points that Kansas Citians have become much more seafood savvy over the past years and he loves to be creative with the fish that comes in fresh every three or four days.  
Mussels from McCormick & Schmick’s

You’ll find seafood dishes at the historic Independence Square restaurants like Ophelia’s;  in the pub menu of Pig and Finch in Leawood where salmon in parchment and cast iron Idaho trout are two of the best sellers on the menu;  and Andre’s on Fridays, where it’s an expected staple.  Even Grünauer, a place you might not automatically think “fish” about, can satisfy the urge – they smoke their own salmon for a favorite appetizer and a Dijon and herb encrusted trout is usually on the menu. 

By now you’ve probably gathered that fish is available all over Kansas City.  And that you should be eating it – it’s healthy, tasty, fresh and safe right here in the Midwest.  I feel fortunate that we have so many chefs creating both traditional and unusual dishes to please even the most knowledgeable ichthyologist’s taste buds.   

Wednesday, June 8, 2016

Don’t Cut This Place . . .

It deserves your presence. The Final Cut Steakhouse in the Hollywood Casino has not been my first choice for a steak place. For starters, it’s in a casino. But a bit ago, I wandered on through and had one of the best rib eyes I’ve had in Kansas City – the Final Cut Tomahawk Chop. There’s not much I can say about perfection, but even with the bone-in, this Australian wagyu 28 ounce master was both terrifying and inviting. Fortunately, there’s no law that says you must finish your meal and I didn’t even have to lie about having a dog. 

Everything I had that night was excellent, but what I want to tell you about are four reasons you should give this place a shot if you haven’t already. Two of them are Wednesdays and Thursdays: you can get their KC strip with a loaded baked potato and soup or salad for 20 bucks and add an app or dessert at half price. Or you could also choose their Surf and Turf for just $30 – that’s a 7 ounce filet accompanied by a crab cake, scallops, shrimp or lobster tail with a side and soup or salad. The final coup de grace on those nights is that selected bottles of wine are half-price. To me, that makes Wednesday and Thursdays really special -- those are really good deals, especially for food this good. 

The third reason is that I note this place is racking up the awards, but the one that especially catches my eye is the Award of Excellence they’ve captured the last three years from the Wine Spectator. And although the casino is open, this restaurant is closed Sunday, Monday, and Tuesday. Fourth reason: I can go there Friday nights for a great prime rib dinner for 40 bucks. Fifth and final reason: you do NOT feel like you’re in a casino and this one does have some really interesting sidelights with the Hollywood memorabilia which makes it entertaining, too.


Final Cut Steakhouse
777 Hollywood Casino Blvd. 
Kansas City, KS 66111 
Ph. 913-287-9761 
Located in the Hollywood Casino at Kansas Speedway 


Final Cut Steakhouse Menu, Reviews, Photos, Location and Info - Zomato

Saturday, June 4, 2016

Gaslight Grill June Feature Dinner and Wine Pairing

Just in case you can't fly off to Europe this summer, Gaslight Grill is bringing a little bit of the Old World to you.

During the month of June, Chef Michael Hall is having fresh Dover Sole flown in from Europe to present to you as Pan-Seared Dover Sole a la Meuniere with lemon, parsley, potato anglaise and haricot vert. Pair this hard-to-get entree with a glass of pure citrus and white fruit with a touch of cardamom and lime zest.

The entree price of the Dover Sole is $44.
Domaine Parraud is $14 by the glass or $56 for each bottle.

Both features are available only while supplies last and
no discounts are accepted on the special entree.


Gaslight Grill
5020 West 137th Street 
Leawood, KS 66224 
Ph. 913-897-3540 
ONLINE RESERVATION