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

  • Porto do Sul

    Brazilian Steakhouse

  • Harvest Table

    with an array of hot and cold items

  • Traditional Brazilian Steakhouse fare

    full Churrascaria experience

  • Offers a menu in the bar area

    for those in the mood for a lighter meal

  • Newly renovated second private dining room

    for your groups of up to 140 guests

Wine of the Month

This wine flaunts the diversity and elegance of Central Coast Grenache, leading with aromatics of raspberry cobbler, white pepper, Moroccan dates, tart cherries, cocoa powder, brown sugar and Provencal lamb stew. In the mouth are subtle shadings from blood orange, eucalyptus, fresh ground espresso roast, thyme, forest floor and grilled venison. A pleasant, dusty herbaciousness rounds out the palate, recalling rosemary, sage and tarragon. It is a wine with... the complexity of offerings twice its price.

A lively nose of jasmine, honeysuckle, snap pea, thai sweet basil and belgian farm ale spicing, leads in to a luxurious, viscous palate. There are flavors of ginger ale, cucumber water, candied grapefruit, wild strawberries and junmai sake, that are have depth in saline-rich minerality. Finishes with elegance, marked by acidity that can handle diverse food.

You can find this one at Ensminger Liquor Store - more information


Stuffed Round Zucchini

Summer is all about 'les légumes' - and one of the vegetables we enjoy working with is: the round zucchini. They are super versatile and perfect for stuffing!  Create your own recipe and share it with us.

  1. Heat the oven to 350
  2. Chopped all vegetables
  3. Sauteed vegetables in olive oil
  4. Stuffed zucchinis
  5. Place in an oven dish with broth at the bottom. Cook for about 1 hour.

Bluestem gets a brand new look

Bluestem,  one of Kansas City’s premiere dining destinations, has reopened last week with a brand new look.  After a brief close for renovation, space in the sleek new kitchen was reconfigured so that diners can watch their food as it is plated in the open kitchen area. The pastry kitchen, located at the back of the lounge, is also an open layout, inviting glimpses of the expert chefs creating bluestem’s decadent desserts.

Dining Room



Dining room

Photos by Bonjwing Lee

bd’s Mongolian Barbeque by Chris Becicka

 A Sunday or so ago, current husband and I trekked out to Independence for a chance to create our own bowl at bd’s Mongolian Barbeque. There’s also one in Overland Park, but I was determined to go east because I’d heard about their enormous beer selection – good enough reason to go, said my obliging hubby.

 First the food – there’s lots of it, you get to choose what you want, and it’s all quite tasty. There are a couple of different price points, depending on just how hungry you are, and you can eat it there of course, take it to go, or eat it there AND take it to go all very, very reasonably. I think big eaters really like it here. Once you’ve filled your bowl(s) with meats and /or fish (Surimi aka Krab, mussels, shrimp, calamari), vegetables of all varieties, and more other stuff than I can remember, you create your sauce (there’s recipes on the walls for the challenged) from a huge variety of oils, sauces and spices, and take it all over to the grill where a young man (that’s all I saw anyway) entertainingly with huge, long, sword- like metal spatulas (for lack of a better term) cooks your food on a 600° grill – in about three minutes it seemed to me, but I didn’t time it. I know that’s a pretty packed sentence – but it reflects those bowls. You take it back to your table and chow down. Your rice or noodles are waiting for you.

Oh, there’s also appetizers, salads, sides and desserts. The picture includes a huge-ish bowl of fried rice but we wer
e too full to try dessert. Unless you can call another beer dessert – it was so delish we started drinking it before I remembered to take a picture. So that’s what’s left of the Old Rasputin Imperial Stout from the North Coast Brewing Company – it was beautiful to behold!

They have 58 craft beers on tap and 150 more in bottles in “The Library,” which is a mini-package store – you can either drink one in the very attractive restaurant or buy three (minimum by Missouri Law under what rationale it’s hard to tell) to take home and sip responsibly there. The beer selection depends on the season and what’s available and what’s fresh. The managers, like Brett, and bartender are especially knowledgeable about what each tastes like – a terrible responsibility I know. Their “growlers”” are a hoot – a refillable 64 ounce mug ($5+ beer or the baby “howler” at a mere 32 ounces for $4+beer) which can be taken home – and brought back again. And again.

 Bd’s is a really pleasant experience. There is a new enclosed patio area that is perfect year-round for one of those beers and some good company. The service was excellent. And I timed our return at about 30 minutes to the almost far edge of Shawnee, so the big trek just wasn’t. Spouse doesn’t want to go to the much closer one in Overland Park, he’s going for the beer. I’ll drive.

BD"s Mongolian 
19750 E. Valley View Parkway
Independence, MO 64057
Ph. 816-795-5430  

Perfectly Grilled Chicken Recipes - Check it:

BD's Mongolian Grill Menu, Reviews, Photos, Location and Info - Zomato

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