Fiorella’s Jack Stack Barbecue

most popular restaurant in Kansas City

3 Ways to enjoy

lunch, happy hour or dinner

highest rated barbecue restaurant

in the country by the Zagat Survey

cooked to perfection over hickory wood

in an authentic brick oven pit.

Monday, February 20, 2017

Oyster Stout launches on Mardi Gras at Jax Fish House

Jax Fish House and Cinder Block Brewery collaboration Oyster Stout taps for second consecutive year on Feb. 28 for Mardi Gras celebration
Celebration will also feature 3 special dishes from Chef de Cuisine Theresia Ota with custom drink pairings from Restless Spirits Distilling

KANSAS CITY, Mo. (Feb. 20, 2017) – Jax Fish House & Oyster Bar is teaming up with Cinder Block Brewery for the second consecutive year to bring the duo’s collaboration Emersum Oyster Stout back to Kansas City just in time for Mardi Gras celebrations. The stout is brewed with six dozen of Jax’s proprietary and wholly sustainable Emersum Oysters, which add a natural minerality and create a rich texture to the beer. The Emersum Oyster Stout will tap on Mardi Gras, Feb. 28 at Jax and will pour exclusively through the month of March, Jax’s proclaimed Oyster Month, or until the keg runs dry.


In addition to the tapping of the oyster stout, Jax Fish House Chef de Cuisine Theresia Ota will offer three special dish and drink pairings for Mardi Gras on Tuesday, Feb. 28. Dishes include Fat Tuesday classics like beignets and a crawfish boil and are each paired with a full-size drink. Kansas City's own Builders Gin from Restless Spirits Distilling will be featured in one pairing cocktail, and a new Cherry Cider from Cinder Block Brewery as another. Jax will also offer its own 24-ounce Jax Hurricane, served in a Bourbon Street-inspired souvenir yard cup. 

Jax will offer all three specials with drink pairings and the Jax Hurricane all night on Feb. 28 starting at 4 p.m.

Mardi Gras Specials

Lox Bagel paired with Restless Spirits Lemon-Lavender Gin Cocktail - $13
Bagel handmade fresh in house and served with capers and red onion

Crawfish Boil paired with Cinder Block Brewery Emersum Oyster Stout - $20
Six-ounce crawfish boil for one

Beignets paired with Cinder Block Cherry Cider - $13
Beignets handmade fresh in house and topped with powdered sugar

24-ounce Jax Hurricane - $18

Light rum, dark rum, orange juice, passion fruit and lime juice served in souvenir yard cup

Monday, February 13, 2017

Marinara Sauce - Recipe - Pinstripes

One Great Dish - Marinara Sauce


So, which I’m sure you recall, a month or so ago I wrote about a very cool chef, Erik Camacho at Pinstripes. Erik has worked at several different places in his career and is a creative guy. 

 Of course, I asked him about the basics, sauces, which form the underlying taste profile of so many dishes. So what, you’re saying, is all that creative about marinara sauce? Ahh, my friends, so much. He does point out that it’s the right ingredients – and your taste buds – that matter. The basics make something great, so great you might not even recognize the value because it’s sorta at the bottom of the recipe’s elements. Anyway, I got him to share his marinara sauce, and frankly, it’s just delish. Granted, I ate his version, not mine – but I think I could make this. He did say, “Of course, like any recipe, you can make this your own. If you like more garlic, add another teaspoon. If you like it a little chunkier, don't blend the vegetables. There is always the option of substituting dry herbs for fresh herbs, but you will need to use much less if you use dried. Whatever you do, enjoy!” 



Flexibility is important if you’re a chef – which I’m so glad to hear, given MY skill level! 

I’m sharing his recipe (with his permission) posting it to you, here, with the hope you will make it – and then tell me what you think.

Marinara Recipe

#recipe #KansasCity #KC #restaurant

Wednesday, February 1, 2017

ENTER bd's 25th Anniversary Family Fun Giveaway!

ENTER bd's 25th Anniversary Family Fun Giveaway!







bd's Mongolian Grill 19750 E. Valley View Parkway Independence, MO 64057 Ph. 816-795-5430

bd's Mongolian Grill 11836 W. 95th Street Overland Park, KS 66214 Ph. 913-438-4363

Monday, January 30, 2017

Sushi Chef - Sushi Classes

SUSHI ROLLING CLASSES

Want a Private Sushi Rolling Class?
1.  Require 5 guests minimum and up to 12 in a class.
2.  $25 per person - includes one of our top Chefs from Japan, either Fumi or Koji, the class, the ingredients for the roll, you keep and eat the roll and a souvenir.  
3.  You can purpose drinks, food during the class, etc.  We will provide you a table for the class and one for dining. 
4.  We only do these classes on Monday, Tuesday and Thursday. any time

To have this Chef come to a private home - we charge $500 minimum; for 2 hours.  The $25 per person still applies along with anything else a la carte you might want.  The class details would be the same; He would bring the "class" with him basically.  

  

Nara Japanese Restaurant
1617 Main Street 
Kansas City, MO 64108 
Ph. 816-221-6272 

Website

Monday, January 23, 2017

It’s All About the Pit - Jack Stack BBQ

It’s All About the Pit


While the term Pit Master is one everyone in the barbecue biz may be familiar with, the rest of us probably have heard but really don’t understand it.  “Think of it as being the executive chef in a high-end restaurant,” smiled Tim Keegan, Executive Pit Master extraordinaire at Fiorella’s Jack Stack Barbecue.  “Most Pit Masters have at least five years’ experience in an open pit, that’s a wood fire.  They control everything – the meat choices, the cuts, the fire and meat temperatures, the rubs, the sauces, everything.”

Jack Stack, with five restaurants, has five Pit Masters and the “youngest” has about nine years’ experience.  They get up VERY early and are usually at work by four or five in the morning, put in a 12 hour day typically and then go home to dream about barbecue.  They each have two assistants who are “in training” for the Pit Master job.

Jack Stack began life as the Smokestack in 1955 and Tim was there in 1999 – after already honing his skills at his family’s barbecue (Snead’s) starting at age 11 and an additional 12 years, beginning in 1987, running his own eponymous barbecue restaurant.  He was well versed in what it takes to run a great barbecue restaurant and opened up three of the latest restaurants.  Now he’s in charge of the cooking production and procurement for the shipping division of the business which allows thousands of non-Kansas City folk to enjoy ribs, cheesy corn, sausage, brisket, the works. 

You may have seen Tim, on TV because he’s been on numerous Food Network shows, public TV here and in Iowa, and even the History Channel.  His passion for his job and what he does always shines through.


  • TIM KEEGAN
  • Head Pit Master
I finally asked him a key question -- favorite lunch?  Hard to decide he says but he’d have to choose between their honey-glazed baby backs or real burnt ends, which have to be a labor of love given how hard they are to come by anymore.  What he likes best is probably, “…seeing people blown away by our quality.  Meat so tender it melts.  I’ve grown up in this business, enjoy every single day, and I love that we help the community, too.”


By the way, that wood fire?  At Jack Stack, it’s 70% hickory, 30% oak and each of their five locations burns five to seven cords a week.  You probably know a cord is 128 cubic feet or a close stacked woodpile about 4 feet high, 8 feet long, and 4 feet deep.  It’s a LOT of wood, that’s all I can say.   






Jack Stack Barbecue Menu, Reviews, Photos, Location and Info - Zomato

Wednesday, January 11, 2017

One Great Chef: Erik Camacho

One Great Chef:  Erik Camacho

The title of this blog should be “Defying Expectations.”  I went for lunch with my publisher the other day and we went to Pinstripes in Prairiefire.  I am not going to talk that much about our lunch, though we got four different items including a very unusual version of carrot cake sitting in a pool of caramel that was tantalizing and acorn squash with burrata that was a true unique treat, but we also met their executive chef.  There are eight Pinstripes, mostly in the Midwest, and their head chefs’ titles are Bistro Chef.  Whatever.  They’ve clearly found a gem in Erik.

Chef Erik’s background is a little bit unusual.  He was in the army for 11 years, working on tanks.  When he came home to California, he really didn’t know what he wanted to do.  But he’d been cooking for his large family for years and thought, “Well, I love to cook, why not culinary school?”  So that’s what he did.  He worked in some restaurants out there and then packed up his daughter and came to Lee’s Summit to chef in his sister’s bar.  That led eventually to stints as Gordon Biersch and as head chef for RA Sushi.  Since then, he’s opened up several restaurants for Pinstripes, including this Overland Park location three years ago, remarried, had two more children (for a total of five), and learned even more.

His joy in his work and colleagues shines through.  “I like the challenges and I love the creativity here.  When we do large events, and we do all kinds with all kinds of food, it makes me so satisfied that people love the food.  I like contributing to a cool time when everyone is so happy.”

Pinstripes’ tagline is Bistro l Bowling l Bocce.  But Erik and his team have really made sure the bistro part is what foodies (yes, I used that word) like me need to remember. You probably didn’t know that this is a 98% scratch kitchen – including all their pastas.  I sure didn’t. You really should brave Prairiefire and 135th Street and go there.  So happy I did! 




Pinstripes
13500 Nall Avenue 
Overland Park, KS 66223 
Ph. 913-681-2255 


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

Monday, December 26, 2016

You’ve GOT TO try a bialy . . . even if you don’t know what that is

I’ve heard of a bialy but never had one – until today. My impression was that it was some kind of bagel-y thing (it’s not, really), but beyond that, I knew nothing. 

I am apparently not alone in my ignorance.  Bialys are not exactly prolific in the Midwest.  New York, Miami, Chicago, areas with a large Jewish or Polish population, more so.  Just like people from the east coast bemoan our big, fat, sometimes tasteless bagels, most have learned to live with the absence of a bialy. Until now.

There’s a newish place on 39th street where you can get both a great bagel and a bialy.  It’s called Meshuggah Bagels and they live up to their tag line: “Bringing New York to Kansas City, one bagel at a time.” 

What that means is a bagel with a chewy crust but not one that tears your teeth out.  It should include a just slightly firm interior – but not doughy or too soft but still forgiving. These are kosher bagels and there are several kinds – sesame, cinnamon, poppy, onion, garlic, everything . . .  you get the idea.  They have sandwiches, schmears, coffee and a darling little room to sit in if you’re staying in these cold, cold days.

But about that bialy.  Bialy is Polish for white, originating in Bialystok, Poland, and this unboiled roll has a  lighter color and texture than a bagel. And there’s no hole – instead there’s an indentation traditionally with a cooked onion concoction.  It’s a potent little devil and boy, is it delish!   

Which works for this bagel shop – Meshuggah means crazy in Yiddish – as in crazy good.

Meshuggah Bagels
1208 W 39th Street 
Kansas City, MO 64111 
Ph. (816) 330-6016 


P.S.  If you’re a recipe reader, I found this recipe from pastry chef Elizabeth Falkner in Brooklyn from www.foodrepublic.com.  It will help you visualize this delicacy.

16 Bialys
Prep Time: 30 mins + 3 hours resting time
Cook Time: 15 minutes

Ingredients
Filling
·         Rice flour for dusting on parchment lined pan
·         1 tablespoon olive oil
·         1 teaspoon poppy seeds
·         1/2 teaspoon kosher salt
·         1/2 onion minced, per bialy
Dough
·         17 ounces bread flour
·         9 1/2 ounces all-purpose flour
·         1 tablespoon kosher salt
·         2 teaspoons sugar
·         4 ounces starter or poolish*
·         1/2 teaspoon active dry yeast
·         2 ounces warm water
·         14 1/2 ounces cold water

Directions
*Make the starter or poolish the night before with 1/2 cup flour, 1/3 cup water and 1/4 teaspoon active dry yeast. Mix together and leave out at room temperature overnight.
1.       Combine 2 ounces of warm water with the yeast to dissolve. Combine all dough ingredients together except the salt.
2.       When dough comes together, knead for 6 minutes.
3.       Add salt and knead for another 2 minutes. Set aside to rise for 2 hours.
4.       Roll into a log on a flour dusted surface. Scale out dough at 3 ounces a ball (about 16 bialys total) 
5.       Press each out to shape without overworking and leaving 1" lip around edge.
6.       Proof dough balls (allow to rise again) in warm spot covered with a clean dish towel for an hour or until soft and airy.
7.       Sauté onions in 1 tablespoon olive oil until light caramel in color but at higher heat. Make center depression in each one and fill with the filling.
8.       Sprinkle bialys lightly with poppy seeds and salt.
9.       Bake at 450 degree oven, preferably on a pizza stone, for about 12-15 minutes.

Meshuggah Bagels Menu, Reviews, Photos, Location and Info - Zomato

Thursday, December 1, 2016

The Glories of Brunching

Brunch hating has already trended, peaked, and doubled back in the so-called eating capitals of the United States. But in Kansas City, by golly, we like brunch – and there are many good reasons for our love bites (and handles).  It sometimes seems to overwhelm breakfast, but both are significant dining choices here.
Raggmunk from Krokstrom Klubb and Market

But while breakfast may be more about sustenance and business meetings, brunch is about eating and drinking. It’s also about spending time catching up with your friends and family, relaxing, and yes, maybe lazing through an entire day based on just one meal.  Whether you call it brunch or blunch like The Westside Local does, what’s not to like?

We clearly don’t have to talk about its popularity, but let’s do talk about how this “institution” came to be.

Why the Word “Brunch?”

All the food historians say its chronicle is a bit hazy after they deconstruct the word (breakfast + lunch, as you no doubt know) as a “portmanteau.” Broadly, this is a French word for a suitcase, divided into two sections, big enough to hold overcoats.  In this case, and others like “motel” or “Amtrak” or even the lowly “spork,” there are two meanings packed into one made-up word – at least that’s how Lewis Carroll’s Humpty Dumpty explained it to Alice.

All that said, the word “brunch” first appeared in a short-lived hunting magazine in an 1895 article by British author Guy Beringer who suggested that people would like something lighter than the traditional heavy Sunday dinner. There were other benefits as well: "Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week." He also mentioned, "By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday night carousers."  While the magazine article didn’t exactly set London afire, his suggestion, somewhat patterned after English hunt breakfasts, after a repeat in the popular Punch magazine, helped the concept enormously.



In the U.S., a Washington Post article said the first reported mention of brunch was in 1896 in a Pennsylvania paper, where it was referred to as just a “fad . . . a repast at 11 o’clock a.m.”

Also helpful along the way were the facts that Catholics were supposed to fast until after church so better to eat earlier and much later, and when women started working outside the home, they needed some time off and going out on Sundays was a good break.

But before that, brunch became popular in the U.S. mostly in hotels – typically, restaurants were closed on Sundays. Gasp.

And in the 30s, the concept was glamorized enormously by one city.  That was Chicago where the movie stars would stay over on their cross-country train trips between Los Angeles and New York. People like Clark Gable and Carol Lombard were photo'd at the celebrated Pump Room in the Ambassador Hotel. How glam!

Add in the trend after WWII to not go to church so much and by the late 40s all the way to the 80s, brunch was up and roaring. Now add the additional popularity of urban living and TV characters from Friends and Sex in the City in the 90s and by 2000, you have a full-fledged trend that doesn’t seem to ever go backwards.

In 2016, Los Angeles even held a BrunchCon – a full day of brunch food, drink, products, games, speed dating and who knows what else. BrunchCon 2017 is in NYC as well, of course.  Maybe it’s a bi-coastal thing that the rest of us are rushing to catch up with.  Maybe we’re already there despite some elites’ statements that this brunch idea is a shoreside phenome.



The Internationality of Brunch

From the hunt breakfast/lunch combo in Britain to the huge Mother’s Day celebrations in the United States, many countries celebrate “brunch” though it may go by different names. For instance, dim sum.  The words “dim sum,” which look like this in simplified Chinese: 点心 , generally and most often translates to “touching the heart.”  It also means to order as one desires – hence, small plates, often delivered by cart.  It can be served usually from breakfast time through lunch.  Our best example is the renown dim sum served at the Bo Lings’ 90th and Metcalf location as well as the Plaza where it is a long-time tradition.  I had my first rooster feet there.

In the Scandinavian countries, it’s not too far a stretch from smörgåsbord, a luncheon or supper buffet that does include both hot and cold items, just like Krokstrom Klubb does on its unique Sunday brunch menu.  Co-owner/General Manager Josh Rogers says his wife, Chef Katee, has tweaked many favorites for their delightful brunch items.  In slow-dining France, brunch may be called déjeuner-buffet while in Austria, it’s equally popular. Grünauer has a Frühschoppen (which means pre-lunch drink or mid-day pint) menu on Sundays that includes stelze, their featured three-pound (for two) slow roasted pork shank among much else. And in Germany, even the word brunch has been adopted according to co-owner Katrin Heuser of Affäre, which offers the special meal on Saturdays and Sundays.  You may want to try their German specialties like arme ritter (German brioche) or käsespätzle (ham, cabbage, onions, cream, cheeses), or jägerschnitzel (pork cutlet with a fried egg and butterspätzle) along with more typical brunch fare.
Eggs Benedict at The Walnut Room

And brunches in Dubai, of all places, normally take place on Fridays where hotels and restaurants present food and drinks during early afternoons – where expatriates and tourists will party on for hours.  Brunch in Canada is an inclusive event as well and especially popular on Sundays in both homes and restaurants.  Both buffet and menu are available, which we’re calling the traditional approach, for lack of a more glamorous name.

Traditional Brunches in Kansas City

Probably the best examples of the traditional brunch may be the ones we think about that celebrate major events.  Of course, the mother of all these is Mother’s Day, when everyone’s goal is mom’s day off (except for staff of course whom we hope celebrate on a different day).   Dishes are buffet or station arrayed.  Or, have a carver dish up some prime rib or get an omelet or pasta dish made before you. Or, order off the menu – that’s ok, too.

These celebratory brunches can be extended to late November – December weekends for Christmas breakfast with Santa at Pinstripes in Prairiefire or at T-REX Café at the Legends along with the Easter bunny there later for April weekends.  Thanksgiving, Christmas, Easter, even Father’s Day – all the standard holidays now seem to include brunches except maybe July 4th.  We are compelled to add that for those special, special days, you really need to check out our Calendar Events section of kcrestaurantguide.com.

Gaslight Grill in Leawood is an excellent example of this traditional approach.  They offer made-to-order omelets, Belgian waffles, eggs Benedict and have additional items from cinnamon rolls to mac and cheese and jambalaya as well as a table of homemade desserts.Ophelia’s Restaurant and Inn on Independence Square offers a large buffet plus individual items ranging from grilled salmon to a breakfast Monte Cristo.  Most casinos offer buffets and the Marquee Café at the Hollywood Casino adds a breakfast buffet special on Saturday and Sunday in addition to their regular menu.  The Argosy Casino has a Sunday brunch from early in the morning until afternoon in their Terrace Buffet which adds individual carving and egg stations. Their new 99 Hops House also offers a different take – now on their menu is breakfast for lunch (or dinner) that is so varied everyone is trying it, especially on weekends.

Not So Traditional

There’s an art to being different but not so different that people are afraid to order. For instance, Pinstripes adds a surprising kids’ table, a waffle make-it station, and a very popular and flowing chocolate fountain on its sweets table.  Jax Fish House & Oyster Bar on Sundays offers brunch items with New Orleans seafood flair seen in such items as the chicken and crawfish gumbo or their beignets, muffuletta, or shrimp and grits.  The blunch menu at The Westside Local offers a smoked salmon plank, home-made biscuits and gravy (their best seller) or a chimichurri flat iron burrito among their eclectic selections.

The Brazilian churrascaria Fogo de Chão on the Plaza adds to their fire-roasted meats and already large Market Table, a seasonal roast, braised beef rib hash, a pão de queijo (classic cheese bread) egg bake and bolo de fuba (a sweet cornmeal cake with whipped caramelized banana crème) for their Sunday brunches. And Webster House, recently named one of the top 100 brunch restaurants in the nation by Open Table for their tasty variations on empanadas, short rib hash, biscuits and gravy or even the hot (Kentucky) brown.


The Marys and the Benedicts: Two Main Ingredients of Brunch

First, the “hair of the dog,” has certainly been a component since early times. We all know what that means – drinking more alcohol to supposedly cure a hangover which some, including Ernest Hemingway, swear by.   As long as we’re talking history, this whole phrase is “hair of the dog that bit you” and comes from the custom of putting dog hair on the infected wound left by said savage.  Note to bitees: that really wasn’t effective at all.

But bloody marys were supposedly introduced just for that – a heartier glass with vitamin C included for free, not that they knew about vitamin C back then – and its history is much murkier than brunch with several people claiming authorship.  Grünauer makes its own tomato base as does Krokstrom Klubb and several restaurants offer them for enticing prices like McCormick and Schmick’s, Pig and Finch, Hereford House, or Pinstripes.  Some go even further to the bottomless concept for these and mimosas like Harvey’s in Union Station, Affäre downtown, and Ophelia’s in Independence.

Another standard not to be forgotten is the Bellini, sparkling wine and peach purée, said to be invented in the 30s by Giuseppe Cipriani at Harry’s Bar in Venice and named after Renaissance painter Giovanni Bellini.  Along with the mimosa, drinks like this became popular during brunch because they’re lighter, somehow more acceptable at breakfast, plus they’re sippers – great lounging drinks for people who linger.

Nearly as ubiquitous as the brunch drink is some version of eggs Benedict.  This dish’s history also includes the possibility of several different originators, but it is apparently named after a person. Often credit is given to Chef Charles Ranhofer at the famous Delmonico’s in the 1860s for his Eggs à la Benedick.  That recipe did show up in his cookbook, The Epicurean, published in 1894.  Just space for one alternative:  Mrs Beeton's Book of Household Management (Oxford World's Classics) had recipes in the first edition (1861) for "Dutch sauce, for benedict” and its variant on the following page, "Green sauce, or Hollandaise verte," which might have been a fish variation, good for Lent or Fridays for Catholics.

Anyway, you can find a huge variety of eggs Benedict or at least one in practically every place that serves brunch.  This ranges from the classic Benedict served at Genovese Italian Restaurant weekends in Lawrence; the classic, the crab or the Pacific northwest Benedict at ever-so popular and many-award-winning Classic Cup on the Plaza – or buy their famous buttermilk pancakes, even as a mix.  Jax has a blue crab Bennie and Room 39 in Midtown offers a grilled steak Benedict with Swiss chard, béarnaise sauce, and breakfast potatoes on Saturdays. McCormick’s offers three, including a crawfish Benedict.

The bottom muffin to all this breakfast / brunch business is that breakfast is required and brunch, a logical extension of consumer trends, provides a great opportunity for weekend conversation and culinary adventures.  It’s here to stay.  Glory, glory say I.

Monday, November 21, 2016

You Sweet Thing, You . . . André’s and Me

I don’t live too far from André’s Confiserie Suisse which is on Main and 50th Street just off the Plaza. Both bad and good news for me. This family-run establishment, here since 1955, has another location on 119th Street in Overland Park which they’ve called Andre’s Rivaz, which opened in 2002.

While confiserie means a shop selling sweets and confections, André’s has expanded that meaning, believe me. They are especially famous for their truffles and tortes, but there’s so much else, including bars, cookies, chocolate almonds and orange peels, and much, much more. My almost very favorite is the Matterhorn with its creamy inside and dark chocolate coating. One is about two desserts, even if you’re a chocoholic. But, too, the macaroons are a small taste of heaven.

 Andre’s expanded a while back and their lunch menu is eclectic and varied – it’s not just quiche for ladies anymore. . . though quiche is usually a choice every day and they do make the best quiche in K.C. (I buy one when friends stay over, and hide the box.) You can eat there until 9 p.m. six days a week. What’s interesting about their menu is not just the food but the variety – they publish a monthly calendar but there’s not necessarily a pattern, other than there is usually a fish item available on Fridays. And the Café has a happy hour from 7 – 8:30 p.m. with 25% off select menu items and 50% of all wine and beer bottles.

 If you’re looking for a holiday specialty, you have a plethora of choices – from one of their packaged grand cru hot chocolate mixes to almond pinecones to six inch rocher wreaths and gingerbread houses. As I was choosing some sweets to take home yesterday, I thought, “Hmmm . . . their stuff is so good, I may even be compelled to try their holiday fruit cake!”

Andre's
5018 Main 
Kansas City, MO 64112 
Ph. (816) 561-3440 
Just South of the Country Club Plaza

website


Andre's Confiserie Suisse Menu, Reviews, Photos, Location and Info - Zomato

Sunday, November 13, 2016

Lunch at West Side Local

A sunny Saturday afternoon and being only slightly hung-over from what turned into a late night before (PotPie, always good!), I wanted a burger.  It's not that often that I say that. Off we went to Westside Local for their covered patio.  This is not elegance, picnic tables and benches largely dominate, but our wrought iron table on the side was shaded and protected . . . by a large dog of indiscriminate breed.  We didn't know he was protecting us, and everyone else, when a bulldog shouldered by, thereby causing a thunderstorm of barking punctuated by very loud, mostly useless cries of their respective owners to quiet, stop, no, etc.  Whaddya expect, really?

Other than that disruption, the food was good, very good.  One of the best grilled cheese sandwiches in town, hands down. Bill had already started in before I could get my camera out, as you seen in the pic.   My burger came the way I ordered it; fries are great.  Service was OK, but she smiled often.  There were no soft drinks -- soda mechanism had broken down but the waitress did a great thing.  After telling us they weren't available, she brought back my iced tea (see my first line again) and  a limeade and asked if Bill would like that instead. And then she didn't charge for it.  Very nice.  We forgot the dog almost-fight.




The Westside Local
1663 Summit 
Kansas City, MO 64108 
Ph. (816 )997-9089 
On historic Summit overlooking downtown Kansas City
Website


The Westside Local Menu, Reviews, Photos, Location and Info - Zomato The Westside Local