Kansas City’s traditional,

hickory-smoked barbeque

Barbeque favorites can be

catered or delivered

Dine at any of the three Smokehouse locations

in Gladstone, Kansas City or Overland Park

Private banquet rooms

are also available at each location

Monday, June 26, 2017

Five Things to Know about Wine Dinners

Rose GlassesThis week I attended a fabulous dinner at Jax Fish House & Oyster Bar and it has occurred to me that I’m not doing this kind of thing often enough. This was called “The Longest Day to Drink Rose” and six different rosés were featured. Honestly, each one was better than the last, or next, and all the food, prepared by six chefs with each in charge of one, was better than the last or next. Or something. It was a fun evening – great food, drink, and I met some very cool people, too. 

Most of our better restaurants do an occasional wine or beer dinner or just what’s billed as a special evening. Usually, it’s financially a good deal because everyone cooking, pouring, or serving is hyped to do their very, very best. 

Here are five things to know: 

Prior: 
1. When you make your reservation, be sure to confirm date, time, and whether it’s individual tables or group seating. If it’s group, and you want to be seated with your friends, be sure to tell them. Be sure to ask if an additional gratuity is expected. 
2. If you are a picky eater, don’t come. Kidding. But if you’re allergic to fish and it’s a fish evening, don’t expect them to revamp your dinner for you. But if you have allergies, etc., be sure to tell them and ask if they can accommodate you. Usually the answer is yes. 
Salmon

There: 
3. If you’re with people you don’t know, be ready to converse. Great topics include best restaurants you love or where you frequent regularly. The Royals are safe as long as they’re still in contention. A recent movie (or restaurant) you can recommend. Don’t talk too long about your vacation, unless it’s somehow hugely pertinent. Have you done anything that’s unusual lately? Politics are probably not safe. At the end of the meal, talk about your favorite course and see if everyone agrees. Would you come back to this place again? 
4. Try not to make special demands of your waiter. And if you do, a special appreciation is necessary. If it’s not monetary, be sure to compliment him/her AND his manager or whomever you can find. If the wine isn’t coming fast enough, a huge smile and a thank you for your extra effort goes a long way. 

After: 
5. When you go back, mention to the host or manager that you’re there because you attended such and such dinner and it was so terrific you wanted to return. That encourages the restaurants to keep having such dinners – their chefs usually appreciate the opportunity to show off their skills, the restaurants make a little money, and you have great memories for an evening. 

There are many such dinners coming up and they’re always listed in the Restaurant Guide under Calendar Events. 

If you’re looking for a companion, just let me know!

Tuesday, June 13, 2017

Kimchi

One Great Dish -- It’s Kimchi for Me! 

Back in May, I talked with Executive Chef Brandon Winn of Webster House. He’s so personable it made my blog easy to write. I asked him to give us a favorite dish that even I could make, and he suggested kimchi. I must admit I’ve only ever had kimchi in Korean restaurants, where the often spicy, pickled or fermented cabbage, onions, and assorted veggies mixture is a staple. I’ve never thought of making it myself. Chef Winn says it’s easy. 

 He said, “Kimchi is something that I have been playing around with for the last year for a myriad of reasons. First and foremost, it is delicious, ever evolving and complex. Secondly, there are a large handful of health benefits to fermented foods (i.e., yogurt) that have extreme impacts on the body, how it processes food, breaks down nutrients and maintains a healthy homeostasis. It provides a high level of cruciferous vegetables which aid in keeping the body’s PH levels intact.” 

webster house jar

Whew, let’s just go back to that first one – it’s delicious. But he did also note that kimchi, much like risotto, is a method as much as a dish in itself. It is the theory of salting, pickling and fermenting vegetables of many variations. This technique has been used as a method of preservation for centuries in Korea and similar concepts in other cuisines internationally. 

Brandon told me this recipe can easily be cut in half and is very forgiving. Since it’s pickled, it can last a long, long time in the refrigerator. He says it’s great to top off stir fry, with fried eggs and a small portion of rice, on a cold noodle salad with some marinated and grilled chicken, or even by itself. Be creative. 

Kimchi 
5 # Napa cabbage, thin julienne 
1 gallon water 
1 cup salt 
2 # scallion, whites cut into 1” pieces, greens into 2” pieces 
3 # daikon, thin julienne 
1 # yellow onion, rough chopped 
3 apples, diced 
3 pears, diced 
 3 oranges, peeled and cut down 
½ cup garlic cloves, minced 
1 six (6) ounce jar fish sauce 
¼ cup chili flakes 
2 cups toasted sesame seeds 
1 cup sambal 
3 T Korean red pepper powder 

Bring salt and water to a boil, allow to cool slightly and pour over cabbage. Wrap tightly and store for 4 hrs. Drain off water and rinse cabbage lightly. In a food processor puree yellow onion, pear, apple, orange, powder and garlic into a smooth paste. Toss the rinsed cabbage in this mixture, daikon, fruit paste, fish sauce, chili flake, sambal and sesame seeds. Pack into mason jars ¾ full and seal tightly. Leave out at room temp for 48 hours and then refrigerate until using. 

P.S. Funny fact: Napa cabbage is a type of cabbage which originated near the Beijing region of China. Around the world it’s mostly called Chinese cabbage.

Tuesday, June 6, 2017

Those Were the Days My Friends . . . or Wasn’t 1997 Just Yesterday?

Let’s go back: Twenty years ago, the Kansas City restaurant world was a different place.  The Plaza had many local restaurants while downtown really wasn’t an eating destination other than daytime. The Power and Light District, the Sprint Center, the Kauffman weren’t around. The Crossroads basically didn’t exist either.  Zona Rosa wasn’t developed until 2004.  Prairiefire followed ten years later when 135th wasn’t too far South for many to even contemplate.  If you were asked back then about our restaurants, you’d probably mention only steak and barbeque – not sure we could be called a “restaurant town” like we are today.

Our logo by thenA restaurant town, according to Charles Ferruzza, acclaimed food critic here who is writing a book about “old” KC and its eateries, means that our metro area has “a lively, varied and interesting selection of independently-operated restaurants, upscale chain restaurants, and ethnic dining that go beyond the traditional.”  We did certainly have some of that going on, but nothing like today.

And if it were before summer of 1997, you definitely wouldn’t mention the Restaurant Guide of Kansas City.  It’s our 20th anniversary in June this year, and that’s what got the publishers, Kathy and Laurent Denis, thinking about eating in Kansas City back then.  “We were mostly a paper magazine, starting out with 37 (of which 15 are still open!) restaurant clients.  We placed 60,000 magazines every quarter in hundreds of different locations.  We had a web site, too, but at the time, people really didn’t care.

“Now . . . well you know about us now. We still keep the paper version which both locals and visitors rely on and we have a very large on-line presence as our social media is vibrant.  We love that we provide valuable information!”


 But enough about us.  Let’s go back.

The Departed and the Remaining
In 1997, there were some favorites that are no longer with us:  Houston’s and Ruth’s Chris Steakhouse in the Plaza, EBT, The Savoy and Italian Gardens, Leona Yarbrough’s, Costello’s Greenhouse, The Golden Ox in the former stockyards, among others of course. Tell us your favorite departed restaurant and why you loved it.  (Yes, it’s a contest.  Go to kcrestaurantguide.com. and enter for a chance to win a night at Chateau Avalon and a $100 gift certificate to one of our restaurants.
 
Despite the competition, many restaurants open twenty years ago are still going strong.  A few I can think of include The Classic Cup, Le Fou Frog, Kelly’s of course, and Jasper’s.  I know there are many others. Two are even celebrating 60th year anniversaries this year:  Hereford House and Jack Stack Barbecue – is it a coincidence that they have highlighted what Kansas City has been known for?


KC Masterpiece
One of the oldest restaurants in town is in Independence Square, The Courthouse Exchange, which is 118 years old.   The pub was bought, changed, reinvigorated in 2004 by Cindy and Ken McClain, who were determined to do something about the Square, beginning with Ophelia’s in 1998.  They are a great example of people who became innovative restaurateurs.  They ended up changing the face of their city – adding Clinton’s Soda Fountain, Square Pizza, Diamond Bowl, Main Street Coffee House, El Pico – and several retail stores, all making Independence Square a true destination –  a major reason the location is now thriving according to Cindy, CEO of McClain Restaurant Group and CRM Stores.

Survival: The how & Why
Longevity can also come about because there is either a succession plan in place or somehow, the children of the original owners come “home” like Rebecca Ng of Bo Lings.  Some began there like Rene Bollier of André's Confiserie Suisse.  He started working at age 10 when not at school.  He said his parents never pressured him but it was always understood that if he did have dreams of running André’s, he would work in every area of the business.  His dad decided in 2008 it was the “right time to pass the title on.” He says, “I always loved it, even while having to wake up at 3am on Saturday morning to go in with my dad.” Case Dorman, President/CEO of Jack Stack, is an example of a planned transition. Case’s first restaurant job was at the Smoke Stack which he rejoined as general manager in 1987 and he and wife Jennifer bought the business from her parents in 2009.  Jack Fiorella had created a transition agreement in 1991 so it was well planned, he says. One of the largest differences he and all the others point to is the amount of competition even from just twenty years ago.  “There are so many great operators today and our guests’ expectations are much higher than in the past (as they should be).”

In 1997, there were not as many restaurants in town.  As our
Club 427
population has grown to over two million from about 1,690,000, so have the number of restaurants, many of which are casual and counter types.  Whereas the restaurant industry’s share of the food dollar was 25% in 1955, it has steadily climbed and today, it’s 48%. Jimmy Frantze, owner of JJ’s, points out some similarities for his restaurant beyond its move necessitated by the fiery tragedy of his 90 year old building: “A warm, friendly atmosphere is still necessary.  Steak remains an often-selected item here.  But many of our new items reflect the modern trend towards more spice and esoteric ingredients. Social media, which was nonexistent in 1997, has now become a large part of our advertising and promotional efforts – for example, online apps have become almost mandatory for taking reservations.”

Ethnicity Broadens
Ethnic restaurants in the 90s included Mexican and Chinese which now the National Restaurant Association no longer regards as ethnic – they’re pretty typical according to Ferruzza.  Restaurants like Bo Lings, which opened in 1981, or Margarita’s in 1985 are still popular even if these once “ethnic” restaurants are not considered quite so ethnic anymore.


Rebecca Ng Clark, who returned from a different career to work in her parents’ Bo Lings restaurants and says she is still learning about every facet of the very complex business of running six local restaurants, agrees with this.  “I think that Chinese cuisine is much more mainstream today than it was when my parents opened up in 1981.  That is wonderful because so many more people are enjoying Chinese food, but there is also growing competition – from other Asian cuisines (say, Nara or Saki Asian for instance).    But all this is great to me, as it shows that people in our area seem to be more open-minded than ever when it comes to delicious Chinese/Asian cuisine.”

In 2017, we truly do define ethnic more broadly and certainly restaurants such as Grünauer (Austrian), or Piropos (Argentinian) or Sawasdee Thai and Thai Place (guess) or bd’s Mongolian Grill or India Palace or Krokstrom Klubb (Scandinavian) all offer us tastes of other cultures and their foods.  That’s a lot of name dropping but there are now many, many more around us. This does make our culinary lives more interesting.

Setting Trends
In 1997, food trucks were a non-item except at fairs of one kind or another and street food-inspired dishes were pretty much not seen anywhere.  Perhaps other than places like Margarita’s or El Pueblito or La Parrilla or Ixtapa or El Pico or some of the Mexican restaurants on Southwest Boulevard proffered the casual, interactive, innovative approach of food trucks, but that was as close as we came – a more relaxed atmosphere.  And now food trucks are getting fancy, with far more unusual offerings than they had earlier this century.

Waaay back then, in 1997, “natural,” farm to table, vegetarian, vegan, healthy were not words you heard quite so often – they were more on the fringe element side.  The restaurants all had some salads of course, but veggies were pretty much a side on the plate by the meat.  Today, in restaurants from Jack Stack’s (salads! salmon!) to Waldo Pizza which has both a gluten free and a vegan menu, there are many more health-conscious items than we saw even just twenty years ago.  Cindy McClain from Independence Square points out one big difference: “Today it has to taste great.  People won’t sacrifice their taste buds.”

Twenty years ago, Madeleine Albright became the first female Secretary of State, Diana died, the Lion King opened on Broadway, a pound of hamburger cost $1.38 and you’d go see Titanic, Jurassic Park, Liar Liar, or the Rainmaker at the Plaza theater and follow it with a meal at perhaps Plaza III or The Classic Cup or Starker’s which ended with molten chocolate cake.  Fondue had come to us in the 80s, hello The Melting Pot on the Plaza, and crêpes had come and gone, only to return in the last few years.

Today and Beyond
By 2017, “fine” dining is almost defunct if by that you mean white tablecloths, required jackets for men, formal (and stiff) service and soft music and we now expect gourmet food almost everywhere, once mostly found at these establishments.  Cafeterias, most popular in the 30s and 40s, are now grandparents’ memory, decimated by “fast casual” by the early 80s.

But we still do have buffets, especially popular at casinos for their plentiful selections at one price like the Epic Buffet at the Hollywood Casino, noted for its large selection of fresh food. Other restaurants which have special buffets on holidays like the Walnut Room in the Hilton or Harvey’s in Union Station.   The other manifestation of the buffet concept can be found in Brazilian restaurants. Em Chamas Brazilian Grill, Fogo de Chão, and Porto do Sul all present large buffets of any number of ethnic and American dishes to go along with their meat selections.


In 2017, national restaurant industry sales will be about 800 billion dollars whereas food and drink sales were about 120 billion in 1980. There are now over one million restaurant locations.  Most of them, nine in ten, have fewer than 50 employees and seven in ten restaurants are single unit operations.  That all rings true in Kansas City in 2017, too.  And some of these restaurants stay in the family for years, transferring to the younger generation as time goes by.  For instance, Jason Quirarte is now working with his father, Dave Quirarte, at Margarita’s Amigos who began his restaurants on Southwest Boulevard.

Trends to continue from 2017 include more healthy choices but becoming more flavorful. Locavores rule. There will be more ethnic restaurants but their specialty foods will continue to jump to innovative mainstream menus. We have seen more diversity in food choices but comfort food will always remain. Grocery stores will continue to realign their shelf space to create more “to go” items and include restaurants with some even placing bars in their stores (the drinking kind, not the metal). There are a hundred more I could name.

Dining out remains both entertainment and nourishment just as it was in 1997, just as it is now, and just as it will be in the years following.

1997 – those were the days, indeed.  Check us out in 2027 for our 30th anniversary, my friends!



Almost Our Category – Fifteen to Nineteen Years
BD's Mongolian Barbeque
Café Provence
Café Verona
La Parrilla
McCormick & Schmick’s
Ophelia's
Pierpont's
Piropos
The Melting Pot
Webster House
Zen Zero

At Least They’re Sixty
André’s
Hereford House
Jack Stack Barbecue

Granddaddies of Them All 
(Over 100 Years!)
Courthouse Exchange
The Elms Restaurant


Wednesday, May 24, 2017

Music Appreciation Night at the Gaslight Grill

Dick Hawk's Gaslight Grill 
Music Education Appreciation Night
June 14, 2017 

7 - 9 PM
  



An evening especially for music students, music educators and their guests to experience world class jazz and a three course dinner. Exchange viewpoints and enjoy an evening of Dixieland Jazz & Favorites from the 30's & 40's from Lynn Zimmer and the Jazz Band.

THREE COURSE DINNER & JAZZ SHOW $29.00/ PERSON
Or you can order from our regular menu.
Tax & a 20% gratuity to be added.


Reservations by phone are required.
Credit Card will be required when making a reservation as seating is limited and always a sell out.   
Call 913-897-3540
No discounts apply to this show. 

Tuesday, May 23, 2017

Make Creamy Concord Slushies

You would  sure would appreciate this sweet and delicious adult slushy
Concord wine

Ingredients
1 cup frozen blueberries or blackberries
1/2 cup vanilla ice cream
8-10 ice cubes
Instructions
In a blender, combine wine, frozen fruit, ice cream, and ice cubes until smooth. Serve in a chilled wine glass. (For a thicker slushy, freeze for 30 minutes to one hour, then serve.)

Monday, May 22, 2017

The Bagel Wars . . . Or What’s a New York Bagel?

The Bagel Wars . . . Or What’s a New York Bagel?

Here in Kansas City, you might not be aware of the bagel controversy that’s raged for years. OK, rage may be an exaggeration. It’s been primarily the conflict between the Montreal and the New York bagel. In the Midwest, it’s been more about a “regular” bagel, the kind we’ve become accustomed to at Einstein’s and Panera’s, or the New York bagel that’s been introduced here recently by Meshuggah Bagels, first on 39th Street in a darling gray house set off the road by its parking. 
Meshuggah Bagels

Everyone knows the bagel came to us via eastern European Jewish emigrants who replicated this staple in their new country beginning in the 1800’s. The huge variety of flavors now available came later.  
The differences are in the size, the crust, and the cooking method. I’ll start with the one I’ve never had: the Montreal bagel. This is smaller though with a larger hole, thinner, sweeter because of its added malt and being first boiled in honey sweetened water, denser, and must be baked in a wood fired oven at high temperature. I read that there are two predominant varieties: poppy seed or sesame seed. 
bagels

The more common (for us) bagel, is proofed for at least 12 hours and then is baked in a steam injected oven. It’s typically fatter, fluffier, bigger, than the New York bagel. At Meshuggah (which means crazy in Yiddish for those who don’t know), the bagel is crusty – you have to have teeth – the inside is soft-ish but not doughy, and it comes in a gob of flavors (sweet, savory, and/or seedy variations) and it’s been boiled, as it should be. They have a variety of sandwiches as well which, because the bagel is not so thick, you can get into your mouth. 

Owners Pete and Janna Linde like to say they are bringing New York-style kosher bagels to Kansas City one bagel at a time. If you’ve not tried one, you should. Lots of us have and wanted more. That’s why they’re soon opening two more stores at 105th and Metcalf and at Liberty Commons on-35 and 152 Highway. Meshuggah is much more than a band and you’d be meshuggah if you didn’t try these New York bagels.

Tell us what you think! 


Monday, May 15, 2017

New Happy Hour - Grimaldi's Kansas City

Get Stoked 

There’s fun to be had at Grimaldi’s. They have what they’re calling Stoking Social Hour. It’s every weekday, Monday – Friday, from 3:30PM - 6PM (times may vary by location). Enjoy $2 off draft beers, $2 off glasses of wine (house wines excluded), and $2 off their Bruschetta Trio and Antipasto platters. 

Especially popular is their Coalition ($30) pairing of a bruschetta trio or a small antipasto platter with a bottle of wine. They have two new Coalition wines, Moonlight or Rubizzo – both delish.

Grimaldi's
5601 West 135th Street, Suite 2240 
Overland Park, KS 66223 
Ph. (913) 851-5062 
Located in Prairiefire

Wednesday, May 10, 2017

Spotlighting Brandon Winn

Brandon Winn
When I asked Webster House’s executive chef why he wanted to become a chef, Brandon Winn chuckled.  “I was in school to become an engineer but had worked in a kitchen since I was 15.  The more I learned, the more I liked it.  It just evolved.” Figuring things out, being precise, understanding quality, all remain as significant aspects of this chef. 

Webster House

That serendipity continued because, he says, he was fortunate enough to work with some fine chefs on his way up.  He started at the Kansas City Country Club as an apprentice, then was at Room 39 as sous chef and then chef de cuisine for a total of almost nine years, then a brief hiatus before he went to Webster House beginning in 2015 as sous chef and taking over there in January, 2016.
Winn likes the smaller restaurant mentality, even though Webster House has some very large events where his kitchen obviously plays a very large role.  He has worked with local farmers for a long time, and creating additional and maintaining those relationships is important to him.  The challenges of a chef are many he says, but he truly enjoys seeing his staff grow and learn.  That’s not to say that conveying his thoughts and processes to his staff is always easy, however. 

Brandon Winn

The hardest thing about his job, which I’ve heard from other chefs, too: having a balance between his personal and work time.  It’s nights, weekends, holidays and generally many, many hours per day.  It’s hard to control time – and it’s an industry where you must be dedicated, especially if you want to progress.  But he’s philosophical about that, shrugging that it’s just part of the job.
When he’s not on the job, a favorite thing to do is to tweak either current or future recipes.  The Sunday brunch menu shows some of those tweaks – and the Mother’s Day brunch is almost sold out and for good reason once you checkout the menu.  He likes the creative side on more than recipes:  the current series, 10 Chefs, 10 Countries, on Thursdays has proven very popular, with Greece, Israel, Peru, Hawaii, China, and Ethiopia, created by his talented team, remaining. 

Brandon Winn


His menu changes frequently and relies on whatever is fresh.  Right now that includes soft shell crab.  I had them last night – tempura fried on a cushion of chana dal (the split kernel of a kind of chickpea) flavored with several ingredients that all in all, combined for a perfect dish. I was in love with this chef’s creation, that is certain. If you’ve not been to Webster House lately, you’re missing out.  Truly. 


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

Monday, May 1, 2017

5/20: Appreciate a Military Person

Army Forces Day
Another thank you – Armed Forces Day is celebrated on the third Saturday in May as a result of combining the celebrations of the various branches of the military. It’s a day to pay special tribute to the men and women of the Armed Forces which was established under President Truman. It was declared a national holiday by President Kennedy in 1961. We cite it here as an opportunity to tell someone who was or is in the military that we appreciate his/her efforts and sacrifices.

Fogo de Chao
Present your military ID and receive a 15% discount for everyone in your group (food purchases only. Beverages, dessert, tax and gratuity not included.)

Jax Fish House 
All veterans receive 10% off.

Porto do Sul
10% off food for military personnel

Sunday, April 30, 2017

Best Cinco de Mayo parties Kansas City 2017

Cinco de Mayo is a holiday commemorating the victory of Mexican troops over the French in the battle over Puebla on 5 May 1862 which emphasizes the Mexican heritage among Americans. The symbol of the festival is the Mexican icon representing the Mother of God from Guadalupe - the patron of both Americas. 
Cinco de Mayo

There are several Mexican restaurants in the KC metro area celebrating Cinco de Mayo with drink specials and other fun events. Here is a list of a few in the area.

Margarita's – All five of this long-established restaurant group are offering drink specials, t-shirt and trinket giveaways (these last, until they run out . . . but they have lots!) 

Sullivan’s – From 3 to 6 pm enjoy $7 margaritas made with 1800 reposado and silver tequila and Sullivan’s Street Tacos for $13 

Ixtapa - food & drink specials all day.

• Genovese - Cinco de Mayo Tequila Dinner - menu here




Wednesday, April 26, 2017

Mother's Day Brunch - Kansas City

Something Different for Mother’s Day 


I’m here to suggest you do something a little unusual this Mother’s Day even if it’s in a place you have been many times. I’m talking Union Station and before I get to the feasts available that day, here’s my idea. Give yourself plenty of time and go to the far east side of the first floor and discover how it all came to be. There’s more information, drawings, photographs, and artifacts on the second and third floors (take the elevator). You can learn all about the original Fred Harvey’s Restaurant as you experience the Union Station Story – and its many stories. 

But don’t miss one of my favorite things – the Martin Rotach art piece done in 2012 as a “Homage to Hopper.” It’s to the right of Pierpont’s (with its own Mother’s Day three course prix-fixe brunch, $35) flanked by glassed-in cases that contain mostly Harvey House items. It’s a work that will take you back in time with its wonderful details. 

Once you know a little more about its historic roots, do try the buffet at Harvey’s which lives up to reputation of the Grand Hall. There’s a carving station with prime rib and ham, a made-to-order omelet bar, hot and cold buffet selections, and a huge array of desserts all beckoning, for $29. Both places have lower prices for kids, if you must bring them, it being Mother’s Day and all. The restaurant doesn’t look anything like Rotach’s picture anymore, but you can use your imagination – and the soaring views are still there, especially on its second floor. For reservations, call 816.460.2274 or via email contactus@harveyskc.com. 

Two final suggestions: take the street car, right outside that east door, for a loop and look at how downtown is growing. When you come back, go back inside and climb a few stairs to the link. Walk at least to the middle of Main, and take a picture of the Kansas City skyline. Maybe put the kids in front of it. A stranger will probably volunteer to take the picture of all of you having a Mother’s Day to remember. What a lovely day and way to thank a mom.

Harvey's at Union Station
30 West Pershing Road 
Kansas City, MO 64108
website

Saturday, April 8, 2017

You Sweet Thing, You XII

Sweet, Rich, and Decadent, All Together Now


One thing I love is the unexpected. Like when the sun miraculously appears on a day the weathermen have ALL said thunderstorms ALL day – just in time for your patio party. Or when a top political figure says something sensible – and doesn’t then immediately ruin it by injudicious explanation. Or when a pizza place offers something delicious besides their pizza – like dessert. 


I have that place for you: Grimaldi’s on 135th Street. They have a seasonal cheesecake selection in addition to their other goodies – and I’ve seen them make them. More cream cheese in one bowl (tub? vat?) than you can imagine. Whipping cream mountains. Caramel drizzled and coconut sprinkled like a tropical downpour. Their current specials include Reese’s Peanut Butter Cups Cheesecake chunked up with you can probably guess what. Their Caramel Coconut Cheesecake is a caramel cheesecake with caramel glaze and toasted coconut on an Oreo crust, all topped with chocolate and that whipped cream again. One more important fact: both are off the menu on April 30th so you should hurry on in. 



You can always get their dessert trio where you can pick any three of their desserts, including the seasonal cheesecakes special OR their so-called regular cheesecakes along with cannolis or tiramisu. I will just warn you, however, whether you pick one or three, such decadence is fattening – or so I hear. But splurge. Just this once. Or in my case, three times.


Grimaldi's
5601 West 135th Street, Suite 2240 
Overland Park, KS 66223 
Ph. (913) 851-5062 
Located in Prairiefire
Grimaldi's Menu, Reviews, Photos, Location and Info - Zomato

Thursday, April 6, 2017

Graduation Special Offer

Graduation Celebration on The Independence Square

Hey Graduates!

We want to celebrate your achievement! Let us treat you to a meal (up to $20.17) at one of these restaurants: Diamond Bowl, Cafe Verona, Ophelia's, Court House Exchange, Square Pizza - all located on the Independence Square! 

To redeem - Must have school ID, tassel, or graduation program 
Discount applies to party of 6 or more, per graduate
Good May 2017 - June 2017