Smokehouse BBQ

KC's Favorite!

Best Choice for traditional

hickory-smoked barbeque

Family atmosphere

BBQ can be catered or delivered

Nationwide Shipping

Smokehouse can be shipped to anyone's door

Four Smokehouse locations

Gladstone, KC, Independence or Columbia

Tuesday, August 25, 2015

Lunch at Pierpont's

Lunch at Pierpont's 

If you haven't been to the Gridiron Glory Exhibition and you call yourself a football fan, get your fanny down NOW to Union Station. The Pro Football Hall of Fame, as part of its 50 year anniversary, is touring the largest traveling exhibition in its history and it's billed as "The Best of the Pro Football Hall of Fame." There are hundreds of artifacts, many exhibited for the first time, from the Hall of Fame's collection and for a few moments, you could maybe feel like Will Shields. To celebrate, Pierpont's is offering a $10 Gridiron Lunch Special which is a 12 hour short rib sandwich and side of fries, poblano coleslaw, and fried pickles on a potato bun. The exhibit leaves September 7th and so does this special. Don't drop the ball - go now!



30 West Pershing 
Kansas City, MO 64108 
Ph. (816) 221-5111 

Check out their menu here


Wednesday, August 19, 2015

Get your tickets now for The Bourbon Trail!

Walk The Bourbon Trail
To Smooth Flavor and Legendary Football

Thursday Aug. 27 | 5:00pm - 7:30pm | $40 per person

Come walk the Bourbon Trail and experience Hall of Fame Football on August 27th at Union Station. This one-of-a-kind event hosted by Union Station, Pierpont’s at Union Station and Sports Radio 810 WHB is one night only and will not be repeated.

The Gridiron Glory Bourbon Trail will feature six bourbon stations and food pairings, entry into Gridiron Glory the exhibition, one drink ticket (cash bar available), a customized tasting glass and autograph signings by Chiefs Football Ambassadors.

Learn about each featured bourbon from the experts. Taste the custom creations from Pierpont’s Executive Chef, Matt Barnes. Bourbons include:
  • Buffalo Trace
  • Eagle Rare 10-year
  • Blanton's
  • Colonel E.H. Taylor Rye
  • W.L. Weller Special Reserve 7-year
  • Bernheim Kentucky Wheated Whiskey

Walk among the most prized treasures of professional football – directly from the Canton, OH Pro Football Hall of Fame. Grab a friend and walk the Gridiron Glory Bourbon Trail on August 27th at Union Station.
  • Live Sports Radio 810 WHB Broadcast from event
  • Guest appearances by Chiefs Ambassadors, KC Wolf and Chiefs Cheerleaders
  • A Full Evening of Flavor, Football and Fun!

Tuesday, August 18, 2015

Beer of the Craft Variety by Chris Becicka

Beer of the Craft Variety

by Chris Becicka

We’re talking craft beer here, the now nearly ubiquitous beer whose popularity has soared. 

Regional craft breweries, microbreweries, and brew pubs (the total category) have really taken off from the mid-90s, rising from 537 to 3,464 in 2014. Hence, all the noise about them – it’s a battle out there. In Kansas City, beer aficionados are familiar with the huge variety of choices, from the local area to nationwide. In fact, a friend just showed me a picture of a restaurant’s menu in Beijing that was featuring Boulevard Beer. 
Biergarden at Grunauer

So what constitutes a craft beer? The Craft Brewers Association defines it as small (fewer than 6 million gallons annually), independent (less than 25% of it is owned or controlled by a bigger company who is not a craft brewer) and traditional (a majority of its total beverage alcohol volume in beers whose flavor derives from traditional or innovative brewing ingredients and their fermentation.) What it’s not: Bud Light or Coors or PBR.

The most common types of craft beers, like all beers, are ales and lagers. Ales are usually stronger in taste due to the fact they are fermented warmer and faster than lagers. That is also why they are more popular than lagers in brewpubs especially – they can be ready in about a week. Ales include brown ales, usually milder with coffee, caramel, or toffee flavors; pale ales are sharper and more bitter. This is the category that includes IPAs, India Pale Ale, so popular now. Porters are darker and “thicker,” and their cousins, stouts, are even darker and more viscous than porters. Ales are served at room temperature normally, unlike their colder counterparts. 

Those cold lagers are more trouble and take longer to make. They are made with bottom-fermenting yeast and brewed at colder temperatures – hence they take longer to make, weeks or months instead of days. They also tend to be somehow crisper or more mellow according to some. They are always served at a colder temperature, best at about 40 degrees. 

There are four broad categories of lagers. Pale lagers are, well, pale. Light. Highly carbonated, these beers are what most Americans consider to be mainstream. Pilsners are similar except they are usually more bitter and their taste more distinctive. Marzens, also called Oktoberfest beers, are more full bodied and usually amber or dark copper in color and taste more malty. Bocks are heartier still and are both hoppy (bitter) and malty (sweeter). 

 Of course, a craft beer devotee could add much more description to the above, and a certified or master cicerone – someone who has actually passed difficult tests in beer knowledge and serving – could just wax poetic explaining more than you could ever ask about all beers. Wesley Boston, Executive Chef at Sullivan’s and a certified cicerone (and sommelier) is an example of a passionate beer guy. “Beers are just as varied, just as complex, as wine,” he says. “But they’re less expensive and can be a lot more fun!” 

Craft beers are in front of the public in both smaller and larger ways. Events featuring beers now occur continually. There are regular tours, tap nights, brewery nights, and special city-wide events all the time. These include parties such as the Kansas City Craft Beer Week, Westport Summer Beer Festival, Boulevardia, or the City Market Beer Festival which just occurred. Coming up are the UNICO Microbrew Fest in Zona Rosa (August 15) or the September 5th Craft Beer Festival of the Lost Township (Raytown) or the High Plains Brewhoff in downtown Overland Park (September 19). Grünauer’s 6th annual Oktoberfest begins on September 25th and is overflowing with beer, food, and music. They offer not only local beers but also central European beers all the time, not just during the festival. 

Not only does Kansas City have its own established craft breweries (besides the ever expanding Boulevard, there are probably around 20), but we keep spawning new ones. Four or five have surfaced in the last year or so, and another is on its way to the east Crossroads. Developed by Ted Habiger (of Room 39 fame and a James Beard award semi-finalist in 2014) and partners, it’s called Brewery Imperial. Slated to open early in 2016, it will brew 12 beers, Americanized versions of classic European Beers and food will be gastropub(y) with a wood-fired grill. 
BD's Craft Beer Offerings

It’s also true that practically all of our restaurants have embraced both local and national craft beers. Besides the growing popularity of these beers, chefs have begun to recognize the pairing affinities possible with beer. 

Some restaurants like BD’s Mongolian Grill in Independence not only serve but truly highlight craft beers which certainly entice a certain clientele to visit frequently. For instance, BD’s has typically 50 craft beers on tap and 200 bottled beers in their Beer Library at to-go prices. Every two months they feature a craft beer brewery with giveaways and the rep there to answer questions. Their refillable Howlers and Growlers are a beer lover’s carry-out or in-restaurant liquid dream. 

Speaking of sometimes the most unexpected places have a large craft beer selection, besides BD’s we have to mention Hawg Jaw Que and Brew in Riverside. Currently they have over 20 microbrews and are looking at adding many more. One especially cool thing? If you go in and they don’t have your fav, they’ll order it for you. Can’t resist adding that they have all kinds of old fashioned sodas for the kids, too. 

Waldo Pizza in Lee’s Summit is another somewhat surprising craft beer hangar. Around 20 beers on tap are craft beers and another 40 or so in bottles are as well. Their Waldo location has even more bottled varieties, about 90 or so, and they sponsor a brewer of the month when the brewer comes in and hosts a special evening. Their staff is particularly knowledgeable about their beers, which is important to those who don’t know what to choose among so many. Pizza never tasted so good. We wonder if there is a particularly great beer to go with their homemade desserts, too. Places like Westside Local know they must appeal to beer drinkers with more than Bud Light. They emphasize local breweries with ten or 12 on tap and a varying selection of national beers. Cleaver and Cork has six craft beers on tap, and another 30+ in bottles – they recognize beer’s flexibility with both casual and upscale food. The Pig & Finch in Leawood expands their clientele every other month when they do a beer dinner, utilizing such brewers is Mother’s out of Springfield, Missouri or River North Brewing next door in Denver. 

Upscale restaurants are certainly not missing out on this trend. They all know they must offer a few craft beers, at least. Practically all of the beers at The American fit the definition of craft beers. At Sullivan’s Steakhouse, the aforementioned Wesley Boston, a Certified Cicerone®, admits that probably nothing gives him more pleasure than the three craft beer dinners the restaurant hosts every year. He stocks 8 – 15 staple craft beers and then continually supplements with a revolving list of beers, all reliably tasted. And Jax on the Plaza which serves mostly seafood, also has a number of craft beers which not surprisingly, as their cicerone/sommelier Rick Compton knows, pair well with fish. 

Even catering companies have been seeing requests for craft beer for all types of events. Brancato's Catering (they run Harvey's at Union Station) has been complying with this trend for some time at especially corporate events and weddings. People want food stations paired with craft beer. Others want tasting stations with flights of 3 ounce pours with four or five selections on a tray for each person. Laura Fleming, Brancato’s Event Coordinator, says that the evolution of craft beer and catering have been parallel over the last few years. Clients’ tastes for food, display, and beverages have elevated. Craft beers have become part of a total experience that people want for themselves and their guests.” 

Credit for the craft beer resurgence has been given to England in the 1970s (though small breweries in Europe have been around for centuries) but only in perhaps the last ten years in this country have they begun their phenomenal ascent. Kansas City reflects this burgeoning interest in high quality, locally produced beers and our restaurants definitely cater to the trend. That’s a good thing, for as Plato said, “He is a wise man who invented beer.” We add, “and who drinks beer.” Craft beer. 

 ++++++++++++++++++++ 
What’s in a Name? 
Craft Beers by Category Microbrewery – produces fewer than 15,000 barrels a year with 75% of it sold off-site. 
Brewpub – a restaurant brewery that sells at least 25% of its beer on-site. 
Contract Brewing Company -- A business that hires another brewery to produce its beer or one which hires another brewery to produce additional beer 
Regional Craft Brewery -- an independent regional brewery with most of its volume in “traditional” or “innovative” beer(s). Emphasis is on quality, flavor, and brewing technique rather than number of gallons produced. 
Regional Brewery – annual beer production of between 15,000 and 6,000,000 barrels. 

********************** 

Did You Know? 

Vermont ranks first in craft beer drinkers with 16.2 craft gallons per 100,000 21+ year olds. 
Missouri is #17 with 2.4 gallons and Kansas is #42 with .6 gallons. But in terms of number of breweries per capita, Missouri is #26 and Kansas #34. 

+++++++++++++++++++++++++ 

If I Drink Beer, Will I Get Fat? 

According to Livestrong.com, typical calories are: 

12 ounce light beer: 103 

12 ounce regular beer: 153 

1.5 ounce 80 proof liquor: 97 

 6 ounce chocolate martini: 438 

8 ounce margarita: 453 

8 ounce Singapore sling: 230 

1 ounce wine: 25 (you do the math) 

So if you’re choosing between a craft beer or a chocolate martini, think thin and get the beer. What about you?

Saturday, August 8, 2015

OKTOBERFEST 2015


OKTOBERFEST 2015 9/25&9/26 – Music Lineup Announced


HAZELNUSS, America's "Premier Oktoberfest Band," will headline OKTOBERFESTAPALOOZA this year and we could not be more excited!  Hazelnuss will be performing at this year's Grünauer Oktoberfest both Friday and Saturday nights.  Based in Los Angeles, this band covers the globe at festival season and according to Peter Grünauer, they are "the best."  Oktoberfest 2015 is scheduled for September 25th and 26th.


FRIDAY SEPTEMBER 25th
4-6pm – Terry Bell and the Kool Kat Accordian Orchestra
6-12pm – from Los Angeles: HAZELNUSS

SATURDAY SEPEMBER 26TH
2-6pm – Festhaus-Musikanten
6-8pm – HAZELNUSS
8-10pm Nuthatch 47
10-12pm – HAZELNUSS

PURCHASE TICKETS IN ADVANCE HERE HERE HERE!!!

Thursday, August 6, 2015

NOW you must hurry, hurry, hurry to make your reservation!! By Friday. That's tomorrow!

Eat. Learn. Enjoy.
Hurry Up.  Sign Up Now!
 Tuesday, August 11, 6 pm
Cleaver & Cork

Speaker: Charlie Arnot from the Center for Food Integrity
"Food Myths in the Media Today"


Charlie is the voice of food and consumer trends.  Research based, his talks are insightful, important, and entertaining.  You won't want to miss what he has to say.  Read about him and his organization here.

Drinks (your dime) and apps begin at 6 pm.  A three course dinner with choice of starter, entree, and dessert will follow with Mr. Arnot speaking at 7:30 p.m. Cost is $30 which includes tax and 15% gratuity; make your check to Les Dames KC or bring cash.  Park in the KCP&L Garage (on the south side) off 13th street for parking validated by Cleaver & Cork.

Email Jill Means or call her at 515.710.2667 by August 7th to tell her you are joining us. Do it NOW!

Wednesday, August 5, 2015

DINE DOWNTOWN

DINE DOWNTOWN


The Annual Kansas City Power & Light District's Summer Restaurant Week is back!
August 21st - 30, 2015 
Enjoy exclusive, specialty menus at more than ten participating restaurants!
Lunch menus are just $10-15 and dinner menus are just $25-30!
#DineDowntownKC

Bristol Seafood Grill
  • 51 E 14th Street
    Kansas City MO 64105
  • (816) 448-6007
  • View Website

Cleaver & Cork

Drunken Fish Sushi Restaurant & Lounge

Dubliner, The
  • 170 East 14th Street
    Kansas City MO 64105
  • (816) 268-4700

Flying Saucer Draught Emporium

Gordon Biersch Brewery Restaurant

Johnny's Tavern

McFadden's Sports Saloon

Pizza Bar
  • 1320 Grand Blvd
    Kansas City MO 64105
  • (816) 221-8466


Providence New American Kitchen

Tengo Sed Cantina


Friday, July 31, 2015

Onward (or Outward) to Hayward’s

Review: Hayward’s Pit Bar B Que 


Barbeque is a fairly localized event in Kansas City, due to sheer volume of tasty choices, if nothing else.  I’m told by a reputable source there are at least 100 in the metro area.  So we often stick to a place closer to home and call it our favorite.


But the other day I trekked out to Hayward’s Pit Bar B Que at 110th and Antioch and was very pleasantly surprised.  I’ve not been there since it was at 95th and Antioch and certainly not since Eric Sweeney bought it a little more than a year ago (Hayward Spears, the original owner, still remains the “face” of the restaurant and I assume his original sauce will [and should] never change.)


I can only speak for lunch, where the sandwiches are very large and very tasty.  The burnt ends actually tasted like burnt ends should.  The deep fried okra was crispy.  The beer, on special, was only $3 for a large glass of Boulevard pale ale – they have a decent beer selection in bottles as well.  Their sweet potato fries are waffle cut and they have four great sounding salads and their big platters of meats and sides are definitely filling.  They have barbequed salmon and baby backs, as well as lunch specials, including 5 ribs and a side which is what I’m getting next time.  Prices are reasonable.
We wanted their jalapeño poppers which aren’t on the menu but DO occasionally show up along with, say, cheesy bites or a specially created sandwich, on the “secret menu.”  Regulars there know to ask what owner Eric or manager Kyle have devised that day.  It’s not every day, and according to our waiter, “You come in on the right day and get lucky.”


We felt lucky enough to find traditional barbeque that was done right with an excellent sauce.  If you’re out South and about, try the locally owned Hayward’s, especially if you’ve not been there for a while.  You’ll be happy you did!   

When was the last time you have been to Hayward's BBQ

11051 Antioch Rd 
Overland Park, KS 66210 
Ph. (913) 451-8080 

Click to add a blog post for Hayward's Pit Bar-B-Que on Zomato

Wednesday, July 29, 2015

Sosa's and some other restaurants

OPEN & CLOSE Restaurants


Sosa's 39th Street Diner, at 3906 Waddell is closed. The closing of Sosa's 39th Street Diner is just one of several bittersweet restaurant endings this month.

After two years of operation, the Futbol Club Eatery & Tap, at 12030 in Overland Park, has closed.

Beth Tully's 15-month-old Cocoa Dolce Artisan Chocolates, which has shut the doors of its Prairiefire location 5601 West 135th Street

Blanc Burgers + Bottles shuttered its second Westport location, this one at 4120 Pennsylvania, after 17 months in business. 

And finally, Morton's Grille on the Country Club Plaza is closed after nine month. 
The Chocolat Frog Cafe - facebook 

Steve Gaudreau, owner of Dempsey’s Burger Pub locations in Lawrence and two other cities, recently completed a deal that will bring the restaurant concept to Westport in Kansas City.  Burgers are made with 100-percent chuck. They’re cooked on a flat griddle versus charcoal grill so the meat cooks in its own juices.  4120 Pennsylvania

Bouchon Lee's Summit - South Korea's popular international restaurant chain, has opened its first local outpost, in Lee's Summit at 1740 Northwest Chipman Road.

Pizzeria Locale, 505 West 75th Street, is the first outpost of the fast-casual pizzeria created by Denver restaurateurs Bobby Stuckey and Lachlan MacKinnon-Patterson in 2011.

Standard Pour, 1511 Westport Road has opened in June,where Boozefish Wine Bar was. The menu features  salads, four sandwiches, a wrap, smoked-chicken pasta and fried chicken. The Reuben sandwich is delicious.

Double Shift Brewing Company – his microbrewery and taproom slated is opened at 412 E 18th Street.

The Chocolate Frog Cafe - 3935 West 69th Terrace

The W specializes in hand-crafted cocktails - 6 ½ SW 3rd Street in downtown Lee’s Summit Reservations by text (816-287-0000) are recommended, but walk-ins are accommodated when possible. 



Tuesday, July 21, 2015

Hollywood Casino - Sizzling Summer BBQ

Sizzling Summer BBQ

Turn 2
is a unique upscale sports bar with spectacular views of the Kansas Speedway and the casino floor. Designed for those who want to take in maximum sports action in an ultra lounge atmosphere.



BBQ Shrimp Skewers $11.99

Wood Grilled BBQ Short Ribs $13.99

Marquee Café
Casual contemporary dining features traditional American favorites for breakfast, lunch and dinner. With hearty meals, lighter fare and sweet treats beyond compare, you’ll want to come back for more. 

Open Face BBQ Burnt End Sandwich $11.99
Jack Daniels BBQ Baby Back Ribs $14.99  


Final Cut Final Cut is a contemporary American steakhouse featuring USDA Mid-Western Prime and Certified Angus Beef that is corn-fed and naturally aged to ensure maximum flavor. Each steak is hand cut to order and expertly prepared. Final Cut also offers an extensive menu of specialty dishes, homemade pastas, seafood and shellfish, plus incredible sides and fabulous desserts. You will also find a three hundred bottle wine list that features both New and Old World wines.

Appetizer: Colossal Grilled Shrimp, Cucumber Salad $17
Salad: Wood Grilled Hearts of Romaine Caesar Salad $8
Entrée: BBQ Muscovy Duck Breast $23     

777 Hollywood Casino Blvd.
Kansas City, KS 66111
Ph. (913) 287-9764

Monday, July 20, 2015

Drunken Fish - New Happy Hour

Drunken Fish New Happy Hour Menu! 

More than just a restaurant, Drunken Fish has quickly become one of Kansas City's favorite places to see and be seen. Thoughtfully designed, Drunken Fish boasts trendy & sophisticated decor. With 2 locations, you will be able to enjoy selection of sensational sushi and Japanese cuisine that will satisfy every appetite and over 50 signature martinis, cocktails, and shots.

Drunken Fish  just launched their brand new Happy Hour, featuring delightful items like their signature Drunken Fish Roll!




P&L Happy Hour times:
Monday-Friday 11am-12pm
Monday-Friday 4-6pm
Late-night 10pm-close when open past 10 

menu

14 East 14 Street
 Kansas City, MO 64106
 Ph. 816.474.7177
 Located at the Corner of 14th and Main

Click to add a blog post for Drunken Fish Power & Light District on Zomato 

Leawood Happy Hour times:
Monday-Friday 2-6pm
Sunday all day 

Late-night 10pm-close when open past 10
menu

4331 West 119th Street
 Leawood, KS 66209
 Ph. 913-339-9335

Click to add a blog post for Drunken Fish Leawood Town Center Crossing on Zomato