Restaurant Guide of KC™ - Kansas City Food + Travel Blog

  • Smokehouse BBQ

    Brazilian Steakhouse

  • Kansas City’s traditional,

    hickory-smoked barbeque

  • Family atmosphere. Barbeque favorites

    can be catered or delivered

  • Offers a menu in the bar area

    for those in the mood for a lighter meal

  • Smokehouse Bar-B-Que’s pit experts h

    fave been preparing authentic barbeque for 30 years

Please, Sir


When Dickens’ Oliver Twist said, “Please sir, I want more,” he was starving.  Restaurants today often hear a variation of this, but it has nothing to do with starving.  Instead, it’s about their generosity to all the many fund raisers for noble causes going on in this town all year long.  I’ve been thinking about this, because as part of Les Dames d’Escoffier’s and Jazz Ambassadors SupperClub2018, on September 14th, (yes, small plug) we’ve been asking several of our favorites for these donations (like GaslightGrill which has both dinner AND jazz), about different ways to raise money. 
That took me to Bd’sMongolian Grill which is pretty much a win/win as a fund-raiser.  They have a Benefit Night which, once you’ve set it up there, you invite your supporters to visit the restaurant during a specific day and time and a percentage goes back to the cause.  Or you can have two guest grillers who face off to your supporters who’ve bought a ticket for the event and then choose the winner by a taste test.  I heard about this and then went to their website where there’s more info.

A slightly different take is all about having an event that includes food and drink, sure, but also a sport. I’m thinking Pickle N Chicken in north Kansas City or the Char Bar in Westport or Pinstripes at 135th and Nall. For instance, Pinstripes offers bowling and bocce and the space to have lots of people there either participating or watching – and always eating good food.  Drinking may also be involved.  I especially love bocce because you can play with a drink in one hand and the only real exercise involves bending over to pick up the ball.  My kind of sport.

Especially if it’s for a good cause.
Share:

Kansas City Restaurant Gift Certificates

Share:

Porto do Sul


Re-Discovering Reason

The other day, despite not being all that hungry, I stopped by Porto do Sul in sunny southern Overland Park. No real reason – just hadn’t been in for a while.  I was so pleasantly surprised I thought I’d tell you about it.

First, I’m not sure I really knew I didn’t have to eat a whole bunch!  You know the feeling . . . if you’re buying dinner for 49 bucks for 17 cuts of meat and a huge harvest table of all kinds of assorted side (and main) dishes, you feel like you gotta eat lots.  Buffet fever I call it. 

But I learned I could also try some Brazilian favorites starting at just $12.50 for lunch or dinner.  Things like the picanha house special which is a sirloin sandwich on their famous cheese bread and their special Porto sauce for $13. Or their churrasco plate with sirloin slices, bacon-wrapped chicken, sausage and pork loin grilled with parmesan cheese and two slides for $17.  Ok, that’s a lot – but my friend and I split it.  They have a quinoa salad with either grilled shrimp or chicken for $12.50 – honestly, where’s a similar lunch for that little?  And it’s not heavy – I could really justify it as summertime eating.  There are many more choices, too.

Something else I didn’t know: they also have take-out at various price and quantity levels.  They’re being very creative in recognizing who their customers are and what they want.

My final discovery is what they’ve done with the space.  They turned the huge bar into a huge private dining room for parties of up to 140 happy diners, called the Rotunda Room.  The Cellar Room seats 65.  I really liked their bar before, the new bar area is to the right when enter and it’s just as cool. And they have a very affordable and hugely tasty bar menu.  And any time of year, try their scotch old-fashioned.  Oh my.

I’m glad I accidentally learned so much.  If you haven't been to Porto do Sul lately, you need to go. Now.


Porto do Sul
11900 Metcalf Avenue 
Overland Park, KS 66213 
Ph. (913) 283-9180 


Porto Do Sul Menu, Reviews, Photos, Location and Info - Zomato
Share:

Life of a Restaurateur

The Glitzy and Glamorous Life of a Restaurateur


Comfortably ensconced in my padded chair, I daintily sip a glass of good summer rosé and peruse the elegant menu.  Ooh, I think, I could own a restaurant like this.  It would be sooo cool. So very fab.

So glamorous. So glitzy.  So satisfying.  Surrounded by creative people, I would oversee delicious food and drink and my customers, no, guests, would heap praise upon me by the giant spoonful.  I would go all over the world tasting other menus.  I would hob nob with the rich and famous.  Maybe a TV show even.  Of course a cookbook.  At least on the radio.
Cindy McClain and her team have been injecting energy in the Independence Square since 1999.

Aaaawk!  Screeeeech! Crash! Stop. 

That’s the sound of reality breaking the window glass of my dreams.
Ask any restaurant owner, any executive chef, about the glamour and excitement of running a restaurant -- and they’ll laugh.  Somewhat hysterically.  Other than for the sacred few on the grueling Food or Cooking Channels, the Travel Channel, the Food Network, the Asian Food Channel and who knows how many others, my visions are not even close to the actual restaurant world.

It’s Hard Work  

If you’ve been in a restaurant at a happy time, with patrons smiling, food being devoured, polite camaraderie surrounding you (and who hasn’t in Kansas City?), you might think this surface is what the business is all about.  It’s so much more – and this final happy eater scene is the culmination of more time and work than most of us can imagine.  And I’m not even talking about starting a restaurant here, especially since the numbers indicate that 60% fail in their first three years, I’m just talking about what it takes to run one.

I’m also not going to talk about capital requirements to keep a restaurant running.  That’s inevitably an issue for any restaurant, even those that seem to be thriving.  Starting a restaurant runs from around $3,000 to $4,000 per seat, according to one restaurant survey at Restaurantowner.com. One owner I spoke with for this article said he was stunned over what it took to build out a space now.  Rent is a huge nut to crack sometimes and practically always one of the top three expenses.

It's Long Hours

But to really begin, just look at time.  Most restaurants are open at least six days a week.  Many, seven.  If they’re not open for breakfast at six or seven in the morning, they’re open by 11 a.m. for lunch.  And they close at ten or 11:00 p.m., later on weekends usually.  The owner, executive chef, or key manager is there for most of those hours.  And if they own more than one, while it may not be double, I guarantee it’s still more hours.  Unless maybe, you own five or more – and then you have “people” – and then, I hear, your problems are sometimes slightly different – but they’re definitely still problems and stress and sleepless nights.

Your work is all-consuming and it ranges from hiring, a continual process, planning the changing menus, sourcing the food and drink, maintaining and updating your space to getting the compressors fixed and responding to complaints.  There’s much, much more.

It’s the Menu

First, the menu.  This seems simple.  If you’re a steak restaurant, you serve steak.  If you’re a sushi, you serve fish.  If you’re down-home country food, that’s what you fix. The executive chef determines the menu and then it’s served, right?  No, not exactly.  There are a hundred complexities tied up in these decisions. One of the biggest is cost and what you can charge.

Once you’ve decided what you think you want to serve, you then face a myriad of issues.  Pricing, for instance, is key.  One owner I know has different drink prices among his several restaurants because liquor taxes vary in each county.  Another, Chris Cozzi, managing partner of two BD’s Mongolian Grill locations on both sides of the state line, wryly notes he (or anyone) can only predict food costs to a certain extent. If there are unforeseen natural events such a flood or drought, that impacts produce costs, he doesn’t change pricing.  But he says, “I don’t pull any items if the price increases because I want the guests to have the experience that they are used to.  I just eat the cost.”  He continues, “I used to worry about it but I can’t change anything, so now I worry about it less.  It is what it is.”  And both his restaurants have the exact same pricing, even if taxes and labor costs are different, which they are.  He says he doesn’t want to confuse or upset his guests.

Pricing may also affect portions if restaurants feel they can’t raise the price enough to cover their costs.  This became very clear to me the other night.  Three friends and I were dining at a good restaurant with an extensive wine list.  All three of them got the same trendy salad – which for $9 each, were about the size of a small saucer.  What I don’t know is if that were a conscious pricing and sizing decision or they’d run out of salad. I do know my friends were not happy.

Another chef I know says that when she came to town, she was startled by the amount of food Midwesterners not only could eat, but what they seemed to demand.  She continued serving relatively small amounts of food (at high prices at this high-end restaurant) and she shrugged and said, “I will always give them more if they ask.”  Of course, we typically don’t ask (too polite I suppose or we don’t want to seem piggy) but instead, after enough complaints, the portions became larger.  Pricing, sizing, sourcing, menu breadth, availability, tradition, changes to keep a menu fresh, seasonal variations – all are important decisions even before the ingredients and preparations are resolved.
                                                                       
Another is keeping up with the trends.  Remember when suddenly every salad in the world was kale?  How did that happen and how much kale do you order?  If Brussel sprouts are suddenly on every menu, or mac and cheese or molten chocolate cake?  What’s next? Restaurants now have to keep up with ever-changing trends.  Steak houses now serve merlot cut (cow’s heel) or the Las Vegas strip (oh heresy, but this is the cow’s shoulder).  Vegetables are suddenly centerfolds. Street food becomes new inspiration.  Restaurants have to pay attention to what their patrons may be seeing on TV or in their travels.
 
No, It’s the Staff

Most restaurant owners agree that their number one issue is staffing.  It probably always has been but some owners find it even more arduous today.   Cindy McClain, co-owner of ten establishments in  Indepen-dence Square and in the business for twenty years beginning with their signature restaurant, Ophelia’s, is blunt.  “The Millennial issue is real.  They just don’t want to work as much others used to.  They’re fine.  They’re smart.  They have good ideas and do a great job when they’re here.  But when they’re done, they’re done. No extra shifts.  Nothing but what they were hired for.  That’s definitely an attitude change I’ve seen over the years.”  She’s working on their learning curve and the “job as experience” – as long as there’s something new, something to learn, they stay, she says.

Another owner, who declined to be identified, also agreed with her assessment.  He believes the work ethic has changed substantially.  Climbing up from dishwasher through the ranks doing every job, working extra hours are not typically something people are willing to do. He also bemoans cell phones and trying to keep employees from using them instead of instantly paying attention to customers.  But he points out how very integral training and team work are in his business because without it, “. . . even if the food is great, if it arrives cold or out of order, if their glass is left empty, people are unhappy.”   None of these owners disagree with that.
Chris Youngers, co-owner of Café Trio, affirms that the labor pool has changed, but notes something different.  He says his people like the typical line cook are “. . .  more driven.  More proud. They want more. That’s both good and bad.  They’re very serious and often want to quickly move on to some place that serves more cutting-edge food with a ‘celebrity chef’ they feel they can learn from.”  Another issue is that there is a labor shortage, especially of experienced staff. “Even five years ago, if someone was great with customers but not a good employee especially (unreliable, causing strife, not being a team player), I could move them along because I had someone good waiting.  Not true now.”

Another permutation is that independent restaurants may have special needs.  Gary Worden, who owns Piropos with wife Cristina, notes that chain restaurants may have more resources, can sometimes offer more benefits, but also don’t often don’t have such a personal touch with their employees – there it’s more “burn and churn.”  “We need people to understand authentic Argentinian food,” he says.  “As a specialty restaurant, our patrons may expect more.”  He also gives a shout-out to his ‘older’ servers – “They don’t go out and party late into the night, they go home, they come to work on time, and they earn good money.” He admits to generalizing. 

It’s the Customers  

In the restaurant business, that customer service must make the customer happy is a no brainer.  A good server can make a mediocre meal acceptable and come-backable.  That takes us back to selection, training, and keeping the staff person happy as well.

From the diner who asks a thousand questions about one dish and then chooses another to the perpetually dissatisfied grump (why is he eating out anyway if only his mother can fix this dish?), dealing with people is a huge part of the job.

Youngers says that when he got into the business in 2004, “We thought food was most important.  That’s just the price of admission.  It all comes down to running the business well and the service.”  He repeated what is often said, “Good food can’t save a bad experience.”

It’s the Talk

Sometimes I’ll mention a restaurant to a friend and he’ll say, “Gosh, we haven’t been there for years.  I never think to go there.”  And they like the restaurant. That’s where marketing comes in and that has certainly changed in the last 20 years.  And now, technology has changed the marketing as well.

A lasting restaurant has a specific position in the marketplace. That begins with a business plan and then costs must be controlled, profit margins managed, and a million business decisions must be made, almost every day.  The very first thought item goes back, probably, to those food choices, because most restaurants want to be known – their brand is their unique food.

Serving fabulous French food like Café Provence or Le Fou Frog or with a bit of a twist like Charisse or Tatsu’s, for instance, is a distinction that attracts. People are willing to try different cultures’ recipes more and more every day in Kansas City – which has, some say, been promulgated by all the food shows on TV. Others can add additional features – being in a beautiful and historic train station for instance, like Pierpont’s.  Or having a fabulous location overlooking the Plaza with a year-round enclosed patio now, like Café Trio. Or Piropos’ view of the city.

It's no longer just word-of-mouth.  Now it's a fearsome development called Yelp or a site like it.  Sometimes a restaurant may deserve a bad review, true.   But basing a judgment on just one experience really isn’t fair. And sometimes diners seem to be absolutely unforgiving.
Technology has played an increasingly big role in the last ten years. “Social media is a game changer.  We used to have written comment cards, which are still valuable,” said Worden.  “But there must be 20 sites now where people leave comments.  Some want to be a food critic but don’t understand the restaurant business, but that’s true in all things.  Some people seem to live to write on the internet.  Sometimes they’re correct – when you’re serving 60-70,000 meals a year, even a 1% fail rate hurts.  You try to make corrections on site but some people really do hide until they get to their computer.”

Reservations have changed as well – it’s so easy to make them electronically. People make reservations for a special night at five restaurants, then choose one and don’t tell the four they’re not coming.  “Restaurants compensate by overbooking, just like the airlines. And two people eat faster than four.  And four faster than six. Or Mondays are usually slow but suddenly, for no reason, there’s 100 people here instead of 40. There’s a real art to forecasting, but you’re just not always right.”
So if your reserved table isn’t available the second you enter the restaurant, have a little empathy.  Or have you ever been late to your table, holding up the next diners?  Obviously, even a simple thing like a reserved table isn’t that simple.

It’s a Dance 

So with all the hard work, the long hours, the people challenges, the changes and trends, the search to keep and find new customers, is it really glamorous to own a restaurant?  Although he laughed when I asked him this question, Worden who also owns a monthly magazine called Restaurant Start Up & Growth which he uses sometimes to solve his own restaurant challenges, told me, “Well, it can be great from an ego and social point of view.  Some guys do hit it big, but they usually own several restaurants at least.  I get to meet a whole lot of people.  I’m glad we did this, but we had no concept of what we’d be doing.  Cristina still wants to slap me for saying before we bought in, ‘What can be so hard about owning a restaurant?’ We’ve found out.”

Chris Youngers smiled and said, “It’s been more than I thought.  We were 30 when we got into it.  It’s taken time to come to grasp all it takes.  We’re still here every moment.  Our social life is our customers and our staff.  I wouldn’t trade that. But if I had a son or daughter, I’d say no . . . go find something else.  You do make a sacrifice in your personal life.” 

I liked how Cindy McClain of Indepen-dence Square summed it up when she said, after talking about all the problems, the issues, the people, the challenges, “I have to have eyes in the back of my head.  My head has to swivel like Sybil’s.  It’s 24-7, 7 days a week.  But if you’re an adrenaline junkie, it's fun, it's fast.  It's a dance.

#DidYouKnow

Half of all adults have worked in the restaurant industry at some point during their lives.
• 1 in 3 Americans got their first job experience in a restaurant.
• There are 1 million + restaurant locations in the United States.
• 9 in 10 restaurants have fewer than 50 employees.
• 7 in 10 restaurants are single-unit operations.

 Source: National Restaurant Association web site
Share:

It’s an Adventure!


Since it was cool, even if rainy, at long last this week, I took some friends on the streetcar and we ate at il Lazzarone, a not so new anymore pizza place in the city market. What struck me most was that three of them hadn’t been on the street car and that the entire excursion could be considered an adventure – which one kept exclaiming it was. 

What if we started looking at all such trips as adventures?  Life would be so much more exciting.  And even if you’re going to a familiar place, you can turn it into an exploration. For instance, one HOT day last week, I was at McCormick and Schmick’s.  No way was I going to sit outside.  Yet there was a breeze, hot again, but we braved the heat and decided to sit on their lovely patio, ordered a tropical drink and then their fresh strawberry lemonade, ate the perfectly seared bigeye ahi tuna and despite the cars, I pretended I was in Hawaii.  It certainly all felt tropical – and I felt better about my more exotic excursion all evening long.  (Then I went home and took another shower.)

Another recent journey was to Swordfish Tom’s with some of my friends from Les Dames d’Escoffier.  It’s a speakeasy off 18th Terrace downtown and several of us had never been there before.  It’s a bit hard to find – which made their specialty cocktails all the better.  Delicious concoctions in an unexpected venue made me feel like I was in prohibition days, without the gangsters.

There are places I keep saying I want to try but procrastinate.  Why?  I dunno.  This summer is the time to experiment.   I’ve decided, to have more adventures.  Research new-to-me places, re-look at the familiar, go to a special wine dinner for an evening to remember, change up what I do.  Something as simple as if you mostly eat out on the weekends with the crowds, go on a Monday or Tuesday – a far more leisurely experience. Taste something you’ve never been willing to attempt in a favorite restaurant.  Think about eating out as an usual experiment whose outcome is not pre-determined. Adventures are definitely available in Kansas City – if only we look for them!

Share:

Sushi


THE FACTS

America has become a sushi-loving nation since sushi’s west coast expansion after World War II when it was considered a delicacy enjoyed mostly by celebrities and other movers and shakers. By the late 1970s sushi restaurants were booming throughout California and spreading throughout the country. Today, sushi has become an American staple for everything from dining out to dinner parties to cocktail happy hours.

Sushi was a street food
Sushi began in the 1830s as a fast food sold at streetside stands in a place called “Edo,” modern day Tokyo. Because there was no refrigeration, fish was typically marinated to prevent spoilage. By the late 1890s, ice making machines and other refrigeration systems were used to keep sushi fresh.

Most sushi is actually maki or nigiri
Sushi comes in many forms, including cone-shaped rolls known called temaki and a rice bowl topped with fish referred to as chirashi. Typically, when Americans refer to “sushi,” they are talking about nigiri, which is raw fish atop a bed of rice, or maki, which is rolled in seaweed (or nori) and rice and sliced.

Salmon sushi was invented in the 1980s
Salmon isn’t native to Japan. A delegation from the Norwegian fishing industry visited Japan in the 1980s to propose its use as a sushi delicacy, and the rest is history. Another little known fact: salmon is actually a fatty whitefish that gets its pink color from eating crustaceans. 

The California Roll is all-American
“Inside-out rolls,” the ones with sushi on the inside and seaweed and sticky rice on the outside, are not traditional in Japan. They are entirely an American creation. Arguably the most popular of these, the California Roll, was first created in 1963 by Ichiro Mashita at the Tokyo Kaikan restaurant in Los Angeles. The roll featuring King crab, avocado and mayonnaise didn’t get its name until the 1980s. Mashita put seaweed on the outside of the roll after noticing Americans were peeling it off and afraid to eat it.

The perfect rice is hard to come by
Perfect sushi rice is made with a delicate balance of water, cooking time, room temperature and humidity, and mixing technique. The best temperature for sushi rice is body temperature, and a wooden container is best suited for keeping the right  temperature and moisture balance. While sushi rice needs to be served just above room temperature to stay sticky enough to travel by chopsticks to the mouth, the grains should separate on the palate. That means sushi chefs must strike the perfect balance of tightness when packing the inner and outer layers.


Share:

Happy Hour on the Plaza

5 Great Reasons to Happy Hour on the Plaza

Friend Nancy and I went to Café Trio this week and it reminded me I need to come here more often.  

There are several reasons for this brilliant assessment. 

1. The food and drinks are VERY good. And there are so many choices – including soups and salads which you seldom see on a happy hour menu. I went for the chicken livers and they were great and plentiful – and I am an expert on chicken livers, at least eating them. But there’s also excellent truffle fries, flatbread, fried chicken, mussels, crab cakes and steak burgers – 14 different items right now. 

2. The prices are REALLY reasonable -- $4 well drinks and wine, $5 martinis, $3 beers. Their food features range from $5 to maybe $8 and these are good sized portions, folks. 

3. They have a GREAT location with their OWN parking. It’s the Plaza and you can easily park there. Whoo-Hoo. 

4. They have TERRIFIC ambiance inside and a WONDERFUL deck (heated in the winter, cooled to bearable on our tropical days) that on what is normally a slow Tuesday in other places, was busy but not loudly boisterous. You could talk to your companions. 

5. Our server was DARLING, attentive despite the crowd, and had opinions. I’m generalizing here, but if they’re all like him, or even mostly like him, your time at Café Trio will be equally as happy.


Cafe Trio
4558 Main Street
Kansas City, MO 64111
Ph. 816.756.3227            
Cafe Trio Restaurant Menu, Reviews, Photos, Location and Info - Zomato
Share:

10 Reasons to Attend Stems

The Top Ten Reasons to Attend Stems: A Garden Soirée



JUNE 23, 2018 - 7-11p.m.
Overland Park Arboretum & Botanical Gardens

$150  General Admission Ticket
$250  Patron Ticket

Visit stemssoiree.org or call 913.322.6467
for all ticket and event information.
Share:

Nightlife

Dinner and a . . .

Sometimes I could kick myself. I eat out a lot. But I could be eating out and doing more at the same time if I just opened my eyes a bit and planned better – just the tiniest bit. Here’s what I mean: the Gaslight Grill in Leawood offers periodic (free) music by talented KC musicians on their Cabaret evenings besides their five days a week jazz in their Back Room.


On May 8th, which I missed of course, they had Kristen Alley and Alyce Pickering singing tunes from James Taylor, Carol King, and Chicago. See my first sentence.

Webster House has a full program of events including their monthly supper clubs, jazz trios, special happy hours and the like. Back on the 9th their supper club featured Candace Evans and on May 23, they have a special wine tasting. There’s lots going on – there are three ways to find out easily. The first is to go to our Events Calendar. The second is to search by nightlife, or to sign up for our Instagram, or twitter. The third is to call the restaurant just to check up on what’s new.

 And speaking of special events, you will definitely want to check out SupperClub2018 on September 14. It’s a benefit for scholarships given by Les Dames d’Escoffier and the K.C. Jazz Ambassadors. Sponsored by The American’s Concept Series, it features a five course meal prepared by amazing female chefs and a full line-up of jazz greats. To learn more, check it out here. Do it now – last year it sold out in a flash.
Share:

One Great Dish

Chipped beef on toast

A few weeks ago for this space, I talked with Colby Garrelts, famed chef of Bluestem and Rye restaurants. I really appreciate someone who is equally at home fixing the most elegant and sophisticated of dishes AND who loves, and prepares, much more “down home” food, but usually with a twist.  A great example of that is the meal my mom used to fix us, often when she and dad were going out, chipped beef on toast. 

It was that pretty basic version I mentioned in that blog, but now I’ve gotten Chef Colby’s permission to give you the recipe of his far tastier version which I found in his and wife Megan’s newest cookbook, Made in America. It is, proclaims its cover, “A Modern Collection of Classic Recipes” and that’s just what it is – food that is familiar, but they’ve made it MUCH better. It is organized cleverly – Daybreak, From the Cupboard and Garden, Cast Iron, From the Fryer, From the Grill and so on. Desserts of course, too. It’s as much fun to read the personalized notes about the dishes as it is the recipes – and the pictures are of food that looks real. Nice touch, that. 

To make this nostalgic chipped beef on toast but made with bresaola and spinach and real white gravy, click here. I can guarantee you it’s better than what mom made.
Share:

Dicey Weather Can Be Beaten

Usually by the third week of April, I’ve dined/imbibed at one or two outdoor dining spaces in K.C.  These are also known typically as patios and several restaurants around town have created lovely spaces for those who want to dine al fresco.
This year, however, no dice.  For starters, it’s snowed, sleeted, semi-hailed, or rained or been freezing cold every weekend – but you are probably also aware of that. Once I got over my surprise at being unable to control the weather, I sought solutions.

I found four that could come close to the answer.  Sullivan’s Steakhouse’s outdoor dining is partially covered and enclosed.  You can eat an entire steak dinner or just snack on their bar bites – either works well.  You can also, the last time I was there,  smoke a cigar.  Brewery Emperial in the Crossroads has an entire “beer garden” where you can get much more than a beer.  You can warm up around their “au natural” (almost) fire fit.  You’ll feel like you’re at a great picnic.

Pinstripes in south Overland Park, known for their bocce, bowling and bistro experience, also has a patio upstairs overlooking lots of green.  There’s a nice firepit you can pull your Adirondack chairs up to and part of the space is covered as well.  Snuggles.  Add Plaza  fine comfort-spot, McCormick’s and Schmick’s and instead of sitting in their beautiful bar, try their patio with both tables and couches and a very warm fire pit (and heaters, too).

So that’s four answers to the cold or bad weather dilemma which I advise you to try.  In the meantime, if the weather just doesn’t cooperate, I plan to go sit beside the windows lining the sidewalk seating at Classic Cup and watch the poor souls outside struggling down the sidewalk.  Very entertaining, that.
Share:

Peppercorn Filet ~ Piropos

Peppercorn Filet ~ Piropos, a taste of Argentina


Argentine food is an amalgam of Spanish, Italian and French cuisine, neither spicy or bland. The pride of Argentina is its fabulous steaks and Piropos follows the tradition.


  • 8 oz. Filet
  • 1 oz. Cracked peppercorns
  • 2 oz. Brandy
  • 2 oz. Heavy cream 
  • Olive oil, salt to taste
  • 2 Portobella mushrooms
  • 6 white mushrooms
  • 1 tsp. Rosemary
1. Coat one side of the filet with peppercorns and season with salt. Heat olive oil in a skillet on medium-high heat. Sear filet on both sides to desire temperature. If cooking medium to well done, place in oven to bring temperature up.

2. After removing filet from skillet, de-glaze the pan with brandy, stir in cream and reduce to desired consistency. Add salt to taste.

3. Sauteed mushrooms in olive oil on medium heat until al dente. Add rosemary, salt and pepper. 


Piropos Restaurant
4141 N. Mulberry Drive
 Kansas City, MO 64116
 Ph. 816-741-3600
Share:

One Great Chef: Colby Garrelts


One Great Chef: Colby Garrelts

In doing a bit of research on Colby Garrelts, I found his recipe for chipped beef on toast with white gravy.  My navy guy dad called it s*** on a shingle, and my mom made it from packaged dry beef and cream of mushroom soup.  He wouldn’t eat it but we kids liked it though we couldn’t call it what he did. Colby’s recipe has 16 ingredients, and reading it, I immediately wanted to make it.  Or rather, I wanted to order it. But it did make me go buy his second cook book, Made in America.  
  

You probably already know all of Chef Garrelts’ credentials: a 2013 James Beard Foundation Best Chef: Midwest award winner, 2005 Food & Wine’s Top 10 Best New Chefs, author of two cookbooks (with semi-finalist Outstanding Pastry Chef, wife and co-owner Megan), semi-finalist Outstanding Restaurant for Bluestem in 2018, the third time on this prestigious short list, and all kinds of showcases and awards in various magazines.  The couple opened Bluestem way back in 2004, the first Rye in Leawood in 2012 and its Plaza location in late 2017.  As Colby put it, high concept Bluestem was his 20s, comfortable, more home-style Rye is his 40s.

It’s a remarkably hectic life, running three restaurants.  Colby laughs and says with the three, a wife, two kids, Colin age 7 and Mady 10, a home in which he often cooks, his dad’s farm in Linn County where he tries to grow veggies, he is “pinballing” through life, barely able to get in his favorite bicycling.  But there’s lots to keep him happy, those kids and wife primarily, as well as a great food community here. He notes that Kansas City is full of people doing wonderful food and working their butts off – he wants to help ensure that they stick around. He and wife go everywhere new they can but they also have favorites like Ragazza now at 43rd and Main, Corvino’s, Port Fonda, Michael Smith’s, Novel and lots more.  If an out-of-towner wants a recommendation for KC food, after his own place and Kansas City Joe’s, he suggests taking a trip down the Boulevard to all the Mexican restaurants or trying other ethnic restaurants scattered all over town. He and his family are eclectic eaters. 

While Garrelts was a student at Shawnee Mission East, he worked in a diner and at the Long Branch.  His best friend was going to JCCC in the culinary program; Colby decided to join him because food was what he knew.  Then he moved to Chicago and for a few years worked at some very well-known restaurants like Tru (where he met wife Megan) until he, “. . . got to the point where I didn’t want to work for other chefs.  I wanted to make a name for myself with great food and service, and I wanted to do it with my family around me.”  That’s when he returned to Kansas City – and now he also finds himself in the opposite place of where he once was at Tru or The American Restaurant – younger wanna-be’s now want to come to his restaurant to learn more and then take their newer skills and experiences onward and upward.  This culinary mentorship is rewarding in its own way he admits.
I asked Chef his favorite thing to eat at his restaurant. He didn’t go first to Bluestem where he knows he can really express his ideas in food.  He talked about Rye which is everything he wants to eat on a typical night.  Or breakfast – the Plaza has breakfast, he exclaims. “Our burnt ends.  Meg’s pies. Fried chicken, that’s what it’s all about. That’s why we did it.” 

And now he says, “Megan and I want to build a lasting restaurant, one that’s comfortable, homey, welcoming.  I just want to make people happy and have them enjoy our food.”  

So maybe he’ll put that chipped beef on toast on the menu for me?


Rye Plaza
4646 JC Nichols Parkway 
Kansas City, MO 64112 
Ph. 816-541-3382 
Share:

Popular Posts

Featured Post

Life of a Restaurateur

Archives