Porto De Sul

Brazilian Steakhouse

Harvest Table

lunch, happy hour or dinner

Porto offers a menu

in the bar area

Best choice for traditional

Brazilian Steakhouse

Wednesday, March 30, 2011

ROLL DOWNTOWN THIS SATURDAY


The new Drunken Fish Sushi Restaurant & Lounge invites you to discover an exciting sushi dining experience in the heart of Downtown Kansas City's Power & Light District during their Grand Opening Celebration this Saturday, April 2nd! The all-evening event is open to the public from 3pm to 3am. Enjoy live music beginning at 6pm from Kansas City's own Sean McNown, and catch performances from authentic Japanese drummers at 7pm and 8pm. Deejays take the party from dinner to late-night at 9pm, in both the restaurant and rooftop lounge, which will be open for the first time to the public.


Now open at the corner of 14th & Main Streets in the Power & Light District, Drunken Fish is a hip and exciting dining experience comprised and representative of world-class Japanese cuisine and lifestyle.


Drunken Fish offers an extensive and creative sushi menu as well as appetizers, stir fry, desserts, plus a great bar and rooftop lounge. Business-casual attire is suggested. The sushi restaurant and lounge is open daily for lunch and dinner. Check out their happy hour, three times a day!

Monday, March 28, 2011

New Chef at Chaz on the Plaza


The Raphael, Kansas City's landmark hotel located on the Country Club Plaza, is new home to the culinary talents of Charles dAblaing. Chef dAblaing, executive chef of Webster House the past five years, emerged as top chef in a national search. We were fortunate to have found a chef with his talent and leadership skills in our own back yard, said Steve Miller, director of operations. In Chef dAblaing, we found not only a chef that matched our expectations for experience and capabilities, but one who shared our high ambition for Chaz. He assumes his position Friday, March 25.


Chef dAblaings star has risen steadily since landing in Kansas City fifteen years ago, fresh from the Atlanta School of Culinary Arts. His cooking is credited for helping transform the Webster House and establish the Hotel Phillips and its signature Chop House restaurant into significant places on the local dining landscape. Chef dAblaing was featured at the James Beard House in 2009 and has been prominent in local charitable events and competitions, including Food Fight, an Iron Chef-style competition on March 28 to benefit Children's Center for the Visually Impaired.


Chef dAblaings cooking style, squarely in the genre of new American cuisine, is defined by his reverent approach to quality ingredients and his emphasis on proper seasoning and cooking technique. His laser focus of each dish is flavor. Its all about taste, says the chef. Take good ingredients and make them great through proper aging and the right seasoning. The confident 35-year-old chef is unafraid to go against popular trends or conventional wisdom. He argues, for example, that too many chefs over-reach with seasonings that corrupt the flavor inherent in the primary ingredient. He dismisses the notion that you eat first with your eyes as a tired phrase. When you have a great meal, flavor is what is most remembered, says dAblaing. Next is its aroma and then the way it looked.


Just as dAblaing prioritizes the way he appeals to the diners senses, he prioritizes his long-term goals for continuing to build on The Raphael's and Chaz on the Plazas reputations. I want to bring a style that makes Chaz a household name and build the business. Elevating in-room dining to a remembered experience is another priority. In the near term, his plans include helping a talented young culinary team grow in their technical abilities and working to improve kitchen efficiencies and economies. He intends to familiarize himself with and tweak the current menu before launching a new seasonal menu in four to six weeks. Chef dAblaing will feature daily specials based on what local farmers and suppliers bring to the market. For his long-time fans, he promises to introduce at Chaz his signature fried green tomatoes and a braised something on the menu. He will continue butchering his own meat and working with suppliers to assure proper aging. He hopes to integrate sous vie cooking into the menu, continuing to participate in community cooking events, hold occasional cooking classes and feature fun culinary events in Chaz on the Plaza. He is already committed to a Cakebread wine dinner on April 26.


Chef dAblaing is a native of Atlanta, Georgia. Being one of eight siblings contributed to his early work in the kitchen and to his self-reliance. He never attended a day of high school but received GED scores that earned him grants and merit scholarships to attend the Atlanta School of Culinary Arts. In addition to his work at Webster House and Hotel Phillips, he has cooked in a diverse array of restaurants, including Carlos OKelly's in Wichita; Figlio and the now-defunct Fedora Bar & Grill in Kansas City; Landings Club in Savannah, Georgia, the largest private club in the United States; Culpepper Country Club and Pearl Restaurant, both in Virginia; and Wyndham Hotel in Milwaukee. For a talented young chef without ties to Kansas City, it is nonetheless the magnet that has drawn him back throughout his culinary journey. I missed Kansas City every time I left, he says. This is where Ive put my roots down. He lives in the Brookside neighborhood with his Brazilian-born and raised wife, Silvia.

Wednesday, March 23, 2011

James Beard Foundation

Congratulations Chef Colby Garrelts nominee for the
2011 “Best Chef Midwest” by the James Beard Foundation!

Monday, May 9th, 2011
Avery Fisher Hall, Lincoln Center
NYC
Deemed “the Oscars of the food world,” by Time magazine, The James Beard Foundation Awards are the country’s most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers. Please call the Box Office for more information at 212.925.0054 or go online to www.jamesbeard.org for more information.
This is Chef Colby’s fifth nomination, wish us luck as we head to NYC in May!

Tuesday, March 15, 2011

Forks & Corks

20th Annual Forks & Corks 

Now in its 20th year, Harvesters Forks & Corks is an exciting evening featuring gourmet food and wine from more than 50 of Kansas City’s finest restaurants and beverage purveyors, each offering their signature dishes and their finest wines.

 Forks & Corks was created in 1997 to support Harvesters’ hunger relief effort and is known today as one of Kansas City’s best Food & Wine Events! Eat, drink & feed many at this fantastic event where 100% of the proceeds benefit the hungry in our community.
 Cost: Payment required - 100.00
Kansas City Convention Center
301 W. 13th
Kansas City, Missouri 64105

Restaurants 2016
  • Andres Confiserie Suisse
  • Bar Central
  • Best Regards Bakery
  • Bizz & Weezy Confections
  • Blanc Burgers + Bottles
  • Borgman's Dairy Farm
  • Buu Nguyen-Boo Yah Food Truck
  • The Culinary Center of Kansas City
  • Feasts of Fancy
  • Fogo De Chao
  • Garza's Goodies
  • Grunauer
  • Johnny's Italian Steakhouse
  • Jonathan Bender - Cookies & Beer
  • Lidia's
  • Melting Pot
  • MetropolitanKC
  • Milano Italian Dining
  • Nara
  • North Italia
  • Nothing Bundt Cakes
  • OP 1906
  • Pinstripes
  • Plantain District Cuban Fusion Food Truck
  • Rudy's Tenampa
  • Second Best Coffee
  • Soil Collective
  • Succotash
  • Sweet Carolines Ice Box
  • Tannin Winebar & Kitchen
  • The Sundry
  • US Foods

“This year, Forks & Corks is especially important to Harvesters and the 66,000 people who receive food from our network each week,” said Karen Haren, president & CEO of Harvesters.

“Today more families than ever are struggling to put food on the table. Your Forks & Corks ticket provides a unique opportunity to sample the cuisine of our finest local chefs and help Harvesters provide 425 meals to those who might not have a meal at all.”

Forks & Corks showcases Kansas City’s finest chefs and beverage purveyors, who offer samplings of their signature dishes and fine wines for the city’s largest hunger relief benefit. Last year Forks & Corks hosted 2,000 guests who helped Harvesters provide more than one million meals to those in need.

“At Forks & Corks Harvesters and our local restaurant community unite in our mission to feed hungry people,” Haren said. “We salute our local restaurants and beverage purveyors for their generous donations of food, time and money, which help make it possible for Harvesters to meet the growing need for emergency food assistance in our community.”

Forks & Corks sponsorship opportunities at all levels are still available. Interested corporate partners and restaurants should contact Harvesters at 816.929.3010.

Tickets for Forks & Corks are now available online at www.harvesters.org or by phone at 816.929.3010. Each $100 ticket helps Harvesters provide 425 meals.

About Harvesters—The Community Food Network
Harvesters is this area’s only food bank. Serving a 26-county area of northwestern Missouri and northeastern Kansas, Harvesters provides food and related household products to more than 620 not-for-profit agencies including emergency food pantries, soup kitchens, homeless shelters, children’s homes, homes for the mentally disabled and shelters for battered persons. Agencies in Harvesters’ network provide food assistance to as many as 66,000 different people each week. Harvesters, which was founded in 1979, is a certified member of Feeding America, a nationwide network of more than 200 food banks, serving all 50 states. For more information, visit www.harvesters.org .

Monday, March 14, 2011

M & S Grill

- It’s almost St. Paddy’s Day! Celebrate at M & S Grill starting today through Friday from 4-6:30pm and 9-10pm (Mon. – Thurs.) with an Irish Happy Hour. Happy Hour will run all day on 3/17 in addition to traditional Irish Fare and beverages on the lunch and dinner menus. Don’t forget to wear green!

- Looking for an all-inclusive dance menu? M & S Grill offers a three-course menu for $34.95 including tax and gratuity. How easy is that? Make your reservation at 813-531-7799.

Menu click here

Monday, March 7, 2011

March Madness


March 8th through April 4th!

Trezo Vino is launching "Around The Rim" a month-long promotion that embraces the annual March basketball craze, establishing a destination for sports fans with "sophisticated taste".

A special Big XII menu featuring modern twists on traditional bar food has been created by executive chef Daniel White. 1/2 price Happy Hour Daily from 3:30 to 6:30 PM.

The Starting Line Up and Bench Warmer drink menus feature Absolut Vodka, Jameson Irish Whiskey and Roasterie Coffee. $5 Game Day Thursday, Friday and Saturdays.

Boulevard Beer "On The Line" $3 all month! Fans can catch all of the action on Trezo Vino new, 55-inch LED high-definition televisions in addition to our existing 50-inch HDTV's. Special contests, giveaways and raffles planned throughout the Month!
More information

Fazenda Brazilian Grill

I absolutely LOVE the Brazilian "churrasqueira" restaurants, but not the fact that they are SO expensive! Plus, you feel like you need to try EVERYthing just to get your money's worth and then you end up feeling miserable because you stuffed yourself... So, this concept is fantastic! You pick out what you want (and as much as you want) just like the more expensive restaurants.

However, you only pay for what you've selected. (I think it was $6.99 a pound.) I filled my plate with what I thought I could reasonably eat and still only paid $8.52! I will definitely be going back! The atmosphere isn't bad....it just sort of reminded me of Planet Sub or something....but I was so focused on the food, I didn't care! And the service was very good!

More information

Tuesday, March 1, 2011

UNEVEN PLAYING FIELD

THE IMPACT OF SENATE BILL 54…

Senate Bill 54, currently pending in the Kansas Senate would allow grocery stores, big-box stores, gas stations, convenience stores and others to sell liquor, wine and strong beer. The passage of this law would have significant negative unintended consequences…

Why will businesses close and jobs be lost?

There are currently 776 retail liquor stores in Kansas. Proponents of the bill admit that 381 of these stores will have to close. Other studies have shown the number to be higher. These locally owned stores boost local economies and strengthen communities. The resultant loss of jobs of employees and owners would not be offset by new jobs in the grocery stores.

Missouri allows alcohol sales in grocery stores, convenience stores, etc. Why shouldn’t Kansas?

Kansas liquor stores owners established and invested in their business, chose their locations and built their stores relying on long established rules of operation. Positive changes in those rules and regulations over the years have benefitted the Kansas consumer, and the Kansas liquor industry. SB 54 would suddenly change these rules and pull the rug out from under these small businesses. Kansas should provide a stable and reliable regulatory environment for businesses to thrive and to invest in without fear. Missouri has had their retail system for a long time also. Those who invest in that state do so under a different regulatory model and can expect different results.

What effect will this bill have on local economies?

Kansas liquor stores are locally owned. The corporations lobbying for passage of SB54 are out-of-state companies with headquarters in Arkansas, Iowa and Ohio. Nearly all dollars generated by locally owned businesses stay in Kansas. This is not so with chain stores. Studies have shown that when customers spend $100 with a chain store, their purchase generates $14 in local spending by the retailer. That same $100 spent at a locally owned business generates $45 in local spending... three times as much. The ratio for charitable donations by local businesses is even greater.

Why would there be reduced selection?

Ironically, you the consumer will have a reduced selection of wine, beer and spirits. The mass merchandisers will only sell popular brands rather than offer expert advice and the wide selections you now enjoy from the family owned stores.

Will Liquor Stores be able to sell other products just like grocery stores?

No. For the first 5 years the law is in effect, retail liquor stores will not be able to sell any non-alcohol products. Just like it is now, we will have to confine such items to our Party Shop. Groceries, gas stations, etc, will have no such restrictions placed on them. They will be able to sell anything.

Will taxes go up?

Your taxes will almost certainly increase due to increased law enforcement requirements both at the state and local level to enforce increased licensing requirements included in the bill and attacking underage purchasing and drinking. The Kansas Department of Social and Rehabilitation Services (SRS) estimates an increase of $3,000,000 to their budget alone.

Why will prices go up?

Wholesale distributors predict that they will have to spend $7.5 to $10 million to create the trucks and infrastructure needed to deliver to thousands of new outlets, but sell the same amount of product – that cost will be passed on to Kansas customers.

UNEVEN PLAYING FIELD
With the passage of SB 54 Liquor Stores will NOT be allowed to sell any non-alcohol items else outside of our Party Shops. We would continue to be prohibited from selling corkscrews, soda pop, glassware, olives, cigars, peanuts, potato chips, limes, tonic and other items such as these in the Liquor Store. Grocery and convenience stores and others WOULD be allowed to sell these items with no restrictions. This, along with other provisions would create a very uneven playing field to the detriment of small, independent family-owned businesses.