801 FISH

Seafood Restaurant!

Oyster bar or private rooms

Elegant glass enclosed private rooms

801 Fish brings an unparalleled variety

freshest globally-sourced fish


$1 Oyster Happy Hour

KC favorite seafood destination

unique seafood selections

Tuesday, May 19, 2015

Melting Pot New Summer Menu

Dip Into Summer Menu

Try the BBQ Brisket Cheddar Cheese Fondue, Wisconsin Wedge Salad, Summer Seafood Catch Entrée and our Chocolate Fondue Banana Split complemented perfectly by our Summertime Sipper cocktail and Shandy Flight.

Cheese Fondue
BBQ Brisket Cheddar Cheese Fondue: Where pitmasters meet fondue. Smoked barbecue brisket shredded into medium-sharp cheddar and Emmenthaler Swiss cheeses, then topped with fresh tomatoes and
Wisconsin Wedge Salad, A crisp iceberg wedge with sliced Roma tomatoes, Gorgonzola cheese, hardwood smoked acon and peppercorn ranch dressing.
Summer Seafood Catch entrée with an Old Bay® boil fondue cooking style, Pacific white shrimp, scallops, lobster & shrimp ravioli, andouille sausage and succulent crab claws
served with corn on the cob, red bliss potatoes and a mustard crème fraiche dipping sauce
Add a lobster tail $10.95
Add more crab claws $10.95
Chocolate Fondue
Banana Split Milk Chocolate Fondue

Wet your whistle
Handcrafted Summertime Sipper cucumber watermelon cocktail made with Malibu® Rum.
Samuel Adams® Summer Ale lemonade shandies in black cherry, lively lemon and ruby red grapefruit flavors.

The Fine Print:
Excludes Tax, Gratuity, Lobster Tail & Beverages | No splitting or sharing | Not valid with any other promotion or discount | Substitutions or modifications welcome with applicable up-charge | While supplies last

450 Ward Pkwy
Kansas City, MO 64112
Ph. 816-931-6358            

Monday, May 18, 2015

Sushi Fans (Or Not) Unite

Let me get this out of the way:  I have never been a huge sushi fan.  Until recently that is, when I was treated to a huge plate of possibilities by Richard Ng, co-owner and chef at Bo Lings.  It’s mostly a texture thing to me but much to my surprise, I really loved it . . . and here I am writing about it.

I always have thought of sushi as a Japanese food, but a quick sojourn into sushi history tells me it started in China as early as the fourth century.  It was introduced to Japan in the ninth century and spread as the number of Buddhists increased, since they don’t eat meat. The pickling process of fermented rice as a fish preservative is akin to pickling and why the sushi kitchen is called a tsuke-ba or “pickling place.”  Sushi really didn’t make it into the United States until the late 60s and in 1970, the first sushi bar opened in Little Tokyo in Hollywood – natch.  Now, sushi has taken off and there are many beautiful and tasty creations available – especially I discover at Bo Lings on the Plaza.  

The Ngs planned their sushi bar when they built out their space in the Skelly Building in 2012, knowing that walk-ins were more likely and one of the advantages to a really great sushi chef is quick preparation.  And Bo Lings does have that – Salvador Cerritos-Ortiz.  Salvador is an American with a Mexican background who learned sushi from the ground (ocean?) up – by working with numerous experts at Kabuki in Crown Center for over 20 years.  He has a devoted clientele that would follow him anywhere, and they happily have, right to BoLings. 

701 Jefferson 
Kansas City, MO 64112 
Ph. 816-753-1718 
Bo Lings on Urbanspoon

Monday, May 4, 2015

Teacher Appreciation

$24 per person
May 4-7th, 2015

Enjoy a special night of delicious fondue for all you do! Relish in all 4 courses. This includes, cheese fondue, salad, petite entree, and chocolate fondue. Must present school ID or pay stub | Valid at The Melting Pot Kansas City location | Excludes Tax and Gratuity

Come in and Celebrate all of your hard work! Choose from any of our cheese fondues, and any of our fresh salads, our petite entree includes Sirloin, Chicken, shrimp, and spinach and artichoke ravioli, and then choose from any of our chocolate fondues.

The Melting Pot
450 Ward Pkwy
Kansas City, MO 64112
Ph. 816-931-6358      

Cinco de Mayo

Long story short: May 5th is NOT about Mexican Independence (that's September 16th) which occurred 50 years before the Mexican army's 1862 victory over France at the Battle of Puebla. This was during the Franco-Mexican War (1861-1867) which was, surprise, about money and France's desire to create a new empire. It is the Mexican victory in Puebla that has given rise to a fiesta day more celebrated in the U.S. than Mexico, other than in Puebla.

We encourage you to celebrate the spirit of victory and the culture of Mexico with food, drink, and general carousing and happiness.

Kansas City has a large number of people with Mexican heritage here, and there is no shortage of restaurants to fete the day. We recommend three to you especially: Margarita's Boulevard which is celebrating its 30th anniversary of Cinco's there with free tee shirts while they last. Try happy hour menus and the joys of Taco Tuesdays at all five locations. In the spirit of the celebration, try Puebla's famous chili rellenos at Ixtapa's on Barry Road for either lunch or dinner - and there's even a kids' menu. Frida's out south at 121st and Metcalf, offers an especially happy happy hour and then live entertainment in the evening on the 5th. Their amazing chili en nogado is our favorite. And do ask for the secret, special margarita - it's mostly just your choice of a really good tequila, triple sec, and fresh lime juice. Suddenly, you ARE free!  

Wednesday, April 29, 2015

Banquet Dinner - May 12

Six local chefs have teamed up with the Sunrise Project to hold a dinner at the Lied Center on May 12th. The Sunrise Project aims to connect the community with local and healthy food options. They have many projects working with children to instill the value of healthy eating. The ultimate goal is to build a thriving, self-sustaining community that works together to construct a better environment for future generations. Maybe someday down the road our children's school lunches will consist of locally sourced food. Sorry for rambling, here are the stars of the dinner:

Jay Tovar-Ballagh of Hank & Limestone
Ken Baker of Pachamamas
Rick Martin of LiMESTONE - pizza.kitchen.bar 
Vaughn Good of Hank Charcuterie 
Zach Thompson of 715 
TK Peterson of Merchants Pub & Plate

Tickets are $125 per person and include wine and beer (vegetarian options will also be available). Please RSVP by May 1st to info@sunriseprojectks.org, and send payment to:

Sunrise Project
P.O. Box 1454
Lawrence, KS 66044

Or online: www.sunriseprojectks.org (Click "Donate Now") 

Tuesday, April 28, 2015

One Great Dish #2: A Speedy, Relaxing, and Delicious Meal

A recent conversation with Chef Matt Arnold of WebsterHouse was just fun because I got him to talk about making something I’m pretty sure even I can do: skillet steak with sautéed garlic spinach.  I’m going to talk you through this, just about the way he told me.

Get rib-eye, because the fat keeps it moist.  One to 1½ inches thick, at room temperature (say at least ½ hour out of the refrigerator).  Salt and pepper it – Chef Matt uses a rough grind on that pepper so it has lots of chunks.  Olive oil to coat the cast iron skillet, heated to just before smoking.  Sear the steak on one side, enough to create a crust, then flip it.  He takes it out at medium rare, about 3-4 minutes per side – high heat the whole time. 

In a separate fry pan over medium heat, more olive oil into which, once heated, you dump 2 or 3 decent sized garlic gloves, sliced as thinly as you can. Don’t let the garlic burn; you’re looking for golden here; throw in a nice pinch of chili flakes.  Also, if you’d like to experiment a bit, add some butter and a cut up anchovy stirred until it basically dissolves.  Throw in a couple handfuls of spinach, flash sauté it – the darker green it gets, the more you’ve cooked it – so don’t let it get too dark green.  It needs to retain its crunch and heft.

When he’s tired, hungry and really doesn’t want to cook for himself, this is what he enjoys at home.  And of course, he pairs it with a glass of Spanish or Italian very red.  Sure beats a TV dinner!

P.S. On an entirely different note, Matt and I started out talking about grits and how he likes to make those – and they serve a fabulous shrimp and grits at Webster House.  He says to buy them from Anson Mills, on-line at http://www.ansonmills.com/, because the quality is so discernably different from other brands.  I’ve already ordered pencil cob grits, among others, despite not knowing what that means.

#Recipe #KansasCity #Restaurant

Monday, April 6, 2015

Spotlight: Chef Matthew Arnold

There are many reasons to visit Webster House, as more and more Kansas Citians are discovering.  There’s its historical background as a grade school, impeccably restored and improved.  There’s its fabulous bar and happy hour.  There are its too inviting internal “shops” where I can always find something I “need.”  There’s its great proximity to the Kauffman Center (no accident, that) and the fact you can eat there, park there (free) and walk a few steps to a performance.  There’s its lovely patio and Sunday brunch menu. 

And then there’s Chef Matthew Arnold.  And, he would very quickly add, his talented and loyal staff.  This executive chef, “discovered” after a nationwide search, turned out to be a Lee’s Summit native – as these things go, he didn’t even know he was being interviewed for a job in Kansas City.  So by mid-2011, he packed his bags in North Carolina (The Dunes Restaurant) and took on the position.  Challenges included a soon to be skyrocketing volume (serve 200+ people the regular menu in the same 1.5 hours before a performance?  A burgeoning outside catering capability,(500 people, your place)?  Immediate and increasing demand, which he helped create of course, for on-premises dining and groups (party on-premises for 350?)  Nothing is a problem to this guy.  Challenge, maybe.  Fun, definitely.

Probably all chefs love food, but Matt’s enthusiasm is truly contagious.  Unlike some, he cooks at home, when he’s home, all the time, often spending his time perfecting or tweaking a dish he loves.  Pancakes, for instance, were a recent in-depth Sundays study. His favorite and continuous reading addiction is, you guessed it, cookbooks.  He loves to try all kinds of cuisine and still likes the food he grew up on – his granma’s fried green tomatoes, shrimp and grits, and the meat and potatoes of the Midwest – all of which he now does, with a twist.

Matt’s favorite thing about cheffing?  Well, there’s food of course.  But he also says it’s the people he’s come in contact with over his nearly 30 years in the business (yes, he started very young), friends and memories from all over the country.  He also mentions how hard working and persistent everyone he works with is and the passion for food and service they all share.

Matt wanted to be sure I remembered Webster House is not JUST a before-the-theatre event and it’s definitely not a “ladies who lunch” only place.  “Please don’t  pigeonhole us,”  he reminded.  As our conversation continued so easily, at one point we talked about the celebrity chef stuff where the persona sometimes seems stronger than the food. Matt’s philosophy is one that many could, should replicate:  “Stay myself, be simple, come on strong, focus on food.”    

Webster House
1644 Wyandotte
Kansas City, MO 64108
Ph. 816-221-4713            

Friday, April 3, 2015

Pig & Finch

I just returned from a delightful lunch at Pig & Finch. I was greeted at the door by a friendly young woman and taken to my table. Russ (the wait staff person who comes highly recommended) took time to tell us about the menu options that were "in season" I chose the fish taco's that were delicious and will be off the menu at the end of the week plus the butternut squash and kale salad. The service was excellent, the atmosphere was wonderful and the patio is open for enjoying the weather. 

 Make this your next destination for an unforgettable experience.
Pig & Finch
11570 Ash
Street Leawood, KS 66211
 Ph. (913) 322-7444

Wednesday, March 25, 2015

Sullivan''s New Bar Menu

The Sullivan’’s Steakhouse in Leawood offers transport to another time and place, where cares are swept away and secrets are both shared and made. Located across the street from the Town Center Plaza on the southeast corner of 119th and Roe, you’ll be able to unwind after a long day of shopping with delectable food, first-class cocktails and swinging live music in a truly unique Leawood steakhouse atmosphere.

New dishes now include items such as:

  • Steak Flatbread with blue cheese, cherry peppers, mozzarella and balsamic glazed onions 
  • Loaded Potato Tots with bacon, chives, cheddar cheese & truffle aioli 
  • Sesame Chive Salmon with steamed spinach and sherry-soy glaze

4501 119th Street
Leawood, KS 66209
 (913) 345-0800
Web site

Sullivan's Steakhouse on Urbanspoon

Friday, March 13, 2015

You Sweet Thing, You II: When a Dessert Becomes an Experience

Hopefully you’ve read my most recent spread in The Guide about desserts (if not, click here). I do so like talking about spreads and not be referring to my irreparable waistline.

Anyway, one of the pastry chefs I talked about was Joseph Jackson at Affäre, a downtown establishment whose reputation for fine cuisine continues to escalate.  You can finish off your dinner with a blaze – literally.  Chef Jackson has created a fiery way for you to enjoy a sweet concoction, but also ask questions as you learn a little bit about the science supporting interesting effects and tastes.  Jackson, who worked at with American Restaurant’s Nick Wesemann (James Beard nominee for best pastry chef), says his interest in molecular gastronomy increased there – and his presentation really reflects this. So ask for the painted dessert and prepare to interact with artwork.

Here’s how it works:  you choose which desserts you and your companion(s) want. Think apple strudel, a deconstructed German chocolate cake, a mousse , for instance.  BTW, you need at least two people for this but they’ve served many more.  A metal cart is wheeled out with all kinds of bowls, bottles, spoons, and various ingredients, and a flat glass plate is set before you. Your chosen desserts are placed appropriately.  Then the fun begins as the plate is “garnished ” with all kinds of different and beautiful ingredients – from gelées to icings to fruit and ice cream.  And then, voila! final secret ingredients are added, and the entire thing is set ablaze, sparks flying upward for an ending flourish.  It is gorgeous!  And totally delicious.  An experience for sure.  

Affäre on Urbanspoon