Local Pig & Pigwich

Local Pig & Pigwich 

After six years in their original East Bottoms location, Local Pig & Pigwich, a meat market and sandwich shop will open in City Market on Wednesday, Jan. 16, at 20 E 5th Street, Suites 101A and 101C.

After months of complex renovation to the space, the new Local Pig & Pigwich is an adjoined space with separate primary entrances on the 5th Street side and the Market side respectively. Co-owners Alex Pope and Matt Kafka have coordinated the opening for a fairly seamless transition from the old location with very little interruption to business and are excited about the new larger, more accommodating indoor space designed to serve more customers, and allow them to expand their selection of locally produced retail items and fine-tune their overall operation.

The new Pigwich will have counter service and a larger menu featuring all their mainstays plus additional sandwiches that were formerly offered as specials limited to certain days of the week. Fries, a few desserts and kid-sized items will also be on the menu as well as beer, wine and cocktails sold in cans.

As a purveyor of premium meats, Local Pig offers cuts of high-quality smoked, cured and ready-to-eat meats from whole animals raised on small local farms with no antibiotics, steroids or confinement. They also have house-made prepared items such as pickles and seasonings, charcuterie items and a "Butcher Box" subscription program for regulars.

"This location aligns us with produce vendors and specialty shops so we can provide our customers with everything they need to eat clean and well," Pope says.

Local Pig & Pigwich will operate 7 days a week 10:00 a.m. - 8:00 p.m. 

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KC Restaurant Week

Downtown Chefs Savor the Rush of KC Restaurant Week
By Jill Wendholt Silva


Michael Werner’s staff at The Jacobson in the Crossroads is preparing to get slammed during “the busiest 10 days of the year,” aka KC Restaurant Week.

Located at 2050 Central St., the hip eatery known for mingle plates and flask service can bring in “$100,000 easy.” In exchange, 10 percent of each meal is earmarked for charity, and grueling back-to-back double-shifts are a given. “It’s not just a money grab,” says Werner, the restaurant’s managing partner. “It’s about grabbing an oar, creating a hell of a party and getting the opportunity to raise money, and hopefully create a win-win on many levels.”

During Restaurant Week -– which kicks off today and runs through Jan. 20 — multi-course menus at some of Kansas City’s best restaurants will ring in at $15 for lunch and $33 for dinner.

Many savvy diners create their own bucket list and reservations fill up quickly. The list of participating restaurants hit a record 200 this year, with about 20 percent of them located downtown. “We really want people to walk away with a value perception,” Werner says.

At Affäre, a modern German restaurant at 1911 Main St., the cases of wine specially ordered for Restaurant Week are piling up. The staff is bracing for a capacity crowd both weekends, although a few weekday reservations are still available. Affäre has taken part in the annual event since 2013, but recently co-owner and sommelier Katrin Heuser was surprised to discover “a lot of people aren’t aware it is a fundraiser.”

The event founded by VisitKC and the Greater Kansas City Restaurant Association, has raised nearly $2.2 million over the past decade. To emphasize the charitable component, Heuser has instructed her servers to thank customers for their contribution. This year’s recipients include the Boys & Girls Club of Greater Kansas City, Kansas City Regional Destination Development Foundation and the Restaurant Association’s Educational Foundation.

For the past decade, Restaurant Week has been held in January — typically a slow month for local restaurants. But the extended week can be brutal coming right after the busy holiday season. Advance planning remains the key to managing diner expectations and avoiding costly mistakes that can impact a restaurant’s reputation. For example, during one of the first years it participated in Restaurant Week the Affäre staff decided to churn ice cream to serve atop apple strudel. The time and labor to prepare it meant they were in the kitchen every night after service until 2 a.m. – and back on the merry-go-round at 7 a.m. Exhaustion set in, and “everyone was ready to kill each other,” Heuser says. This year’s dessert — a German bienenstich (or “bee sting” cake), a brioche dough with pastry cream topped with honey-almond brittle – is more forgiving and a bit less labor-intensive, if no less delicious. “You don’t want to sell yourself short,” Heuser said. “You want to keep the integrity of the regular menu” by choosing dishes that can be prepped in advance and assembled quickly when every table is full.


The value-conscious, three-course Restaurant Week format fits nicely with the “shareable” menu philosophy at Corvino Supper Club & Tasting Room, 1830 Walnut St. “It’s not dumbed down,” says chef/owner Michael Corvino, who participated for the first time as a restaurant owner in 2018. “It’s very important to us to represent what we do every day.” Diners order two savory dishes, such as the top-selling crispy pork ribs and the cheeseburger, and one sweet dish, such as milk and cookies, or a cheese plate.

The dishes come out of the kitchen when ready. For a $10 upcharge, they can wade a little deeper into the menu with whole branzino, duck soup or a bavette steak. Servers encourage diners to avoid duplicates to put together the widest array of tastes. But how do you split a cheeseburger? “We send a steak knife out,” Corvino says. To avoid no-shows or cancellations, a credit card deposit is required to dine at Corvino Supper Club, but the amount is applied to the meal.

Crispy pork ribs braised in fish sauce, fried garlic and crushed peanuts has been on the menu since Day 1 at Corvino Supper Club. (Photo by Jill Silva)

Diners also receive a $20 discount on their next visit, part of Corvino’s effort to track the number of repeat customers gleaned from Restaurant Week. “Anytime you see an opportunity to get exposure to new guests, that’s awesome,” says Corvino, who estimates the event brought 2,000 guests through the door during last year’s event.


At Tannin Winebar + Kitchen near the corner of 18th and Walnut, the supplemental wine offerings are “part of what makes (us) unique,” says general manager Barry Tunnel. Half glass pairings with each course are $25, and full glass pairings are $50. Tunnel is especially eager to introduce Restaurant Week diners to Paitin “Ca Veja” Nebbiolo d’Alba from Piedmont, Italy, a rich, bold, complex red. It pairs well with the show-stopping braised oxtail with celery root puree, blue cheese anglaise, parsnips and beet. Tannin includes dessert pairings featuring port, Madeira, sherry and more. Tunnel is pairing the beloved fudge-stuffed peanut butter cookie with Dandelion Vineyards “Legacy of Australia” Pedro Ximenez.

While most participating restaurants offer their regular menu alongside the specials, Tunnel and his servers encourage their diners to choose the Restaurant Week menu that supports the partnering charities “because it is a great community-building opportunity.”



Jill Wendholt Silva is an award-winning former food editor and restaurant critic who spent nearly 30 years at The Kansas City Star. She freelances and owns her own consulting firm, Jill Silva Food. Reach her at jill@jillsilvafood.com.

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Kansas City's Best New Restaurants of 2018

• April Fleming, Jenny Vergara

Black Dirt 

It was a year of change for chef Jonathan Justus, and his wife and managing partner, Camille Eklof. They opened one of the most highly anticipated restaurants in Kansas City with Black Dirt, and closed their original namesake fine-dining restaurant, Justus Drugstore, in Smithville. With no other distractions, the two have focused on their new Kansas City café as they rolled out their lunch, dinner, bar and brunch menus to eager fans. Their hyper-local restaurant is not as fussy as The Drugstore was, but dishes like the rabbit terrine and Missouri Caesar salad along with hearty items like blackened local catfish, Camp Lindo fried chicken and Black Dirt pork chops continue to support their message of the importance of tasting the local terroir. (Photo by Anna Petrow)
Black Dirt, 5070 Main St., South Plaza, Kansas City, Missouri, 816.214.5947, blackdirtkc.com
Jenny Vergara

Black Sheep + Market 

Farm to table dining is nothing new, but it is unique to find delicious, healthy, farm-fresh dishes at a price point that works every day, which is what chef Michael Foust and team at Black Sheep + Market have aimed for with their new concept on 39th Street. The relationships that Foust has cultivated with local farmers including over the past 10 years is front and center both at the cozy, red brick restaurant and its adjoining market, so much so that customers can even expect daily soups, vegan dishes and even the daily pot roast to contain produce harvested that day. (Photo by April Fleming)
Black Sheep + Market, 1815 W. 39th St., Kansas City, Missouri, 816.541.3929, blacksheepon39th.com
April Fleming

Brookside Poultry Co. 

Chef-owner Charles D’Ablaing kept it simple and southern for his first restaurant, Brookside Poultry Company. Open in the up-and-coming East Brookside area, he has made spit-roasted and battered fried birds his focus, and the neighborhood flocks to his front door to dine-in and carry-out his fowl-friendly fare. In addition to his 48-hour, sour cream-brined, crispy, crunchy fried chicken breast, thighs and wings, he also offers spit-roasted whole ducks and chickens sourced from Barham Cattle Co. & Family Farms in Kearney, Missouri. There is a steak, and sides like thickly-cut house fries and fried green tomatoes offered in addition to his culinary calling card, shrimp and grits, a southern staple his raving fans demand. (Photo by Anna Petrow)
Brookside Poultry Co., 408 E. 63rd St., Brookside, Kansas City, Missouri, 816.599.2285, bkspoultryco.com
Jenny Vergara

Caffetteria Modern Café & Marketplace 

The latest café concept from restaurateur and chef Jo Marie Scaglia, owner of The Mixx in Kansas City and Overland Park, Kansas, was visually inspired by the stylish coffeeshops in Italy. With cotton candy colors, white marble table tops and brass fixtures, Caffetteria Modern Café & Marketplace dazzles, serving an eclectic and modern menu based on fresh, seasonal ingredients. With protein-packed poke bowls, pizzas and superfood ancient grain salads, there is a luxurious feel to the mainly healthy menu making the food here feel virtuous, while it tastes delicious. Grab a coffee and a treat from the pastry case all day long, pick up a grab-and-go meal or shop the retail space packed with dishware, cookbooks, hand towels and more. (Photo by Anna Petrow) 

Caffetteria Modern Café & Marketplace, 25 On The Mall, Prairie Village, Kansas, 816.756.2300, caffetteriamoderncafe.com 

Jenny Vergara 

Freshwater Although 

Freshwater 2.0 looks and tastes just like the original restaurant did, the food-and-drink program, as well as the service, continue to exude surprising flavor and finesse. Owner and executive chef Calvin Davis brings delicious local and sustainable dishes to the table of his rebooted restaurant, surrounding himself with a professional team both in the front and the back of the house. Managers Chris Enss and Nicole Elizabeth Dearing bring a knowledgeable wine and local cocktail program to life, while chef de cuisine, Brent Gunnels, works with Davis to offer one of the most interesting and affordable tasting menu in the city with 10-courses for $55 that can, with notice, be suited to any dietary restriction. (Photo by Anna Petrow) 

Freshwater, 3711 Summit St., Kansas City, Missouri, 816.820.0296, freshwaterkc.com 

Jenny Vergara 

Golden Ox 

After a 4-year hiatus in the Stockyard District, the legendary Golden Ox has proudly reopened thanks to some serious love from chef Wes Gartner and Jill Myers of Voltaire and Moxie Catering. The two have returned “The Ox” to a better version of its former 65-year-old self, offering a stylish but familiar dining room, and an old-school steakhouse and sides menu with nine cuts of beef from local ranches ranging from an 8-ounce flat iron on up to a bone-in, dry-aged 34-ounce ribeye. General manager and sommelier Richard Garcia has a unique and inviting wine list, with classic cocktails are also available. This iteration of the Golden Ox celebrates the past but is built for the next generation of steak-lovers in this Cowtown. (Photo by Anna Petrow) 

The Golden Ox, 1600 Genessee St., Stockyards District, Kansas City, Missouri, 816.842.2866, goldenoxkc.com 

Jenny Vergara 

Noah's Cupboard 

Chef Nick Martinkovic landed in downtown Weston last year, bringing his big city culinary talent to this quiet little riverfront town. He and his wife, Andrea, who grew up in Weston, moved back to town to open their first family-owned and operated restaurant, Noah’s Cupboard, named after the couple’s son. This micro eatery has only 17 seats, open for dinner only, making reservations crucial for anyone wanting to sample his weekly farm-to-table menu. Martinkovic offers some light and pretty dishes that offer an interesting twist of global spice and flavor. His vegetable dishes shine and he proudly offers substitutions for vegans and vegetarians. Try the umami eggplant dip, turnip "ceviche" tostada and the pappardelle with English peas, black garlic and maitake mushrooms with something from their simple but elegant wine list. (Photo by Anna Petrow) 

Noah’s Cupboard, 521 Main Street, Weston, Missouri, 816.386.4080, eatnoahscupboard.com 

Jenny Vergara 

The Restaurant at 1900 

Located inside The Building at 1900, The Restaurant at 1900 debuted last year under the direction of executive chef Linda Duerr. Her menu of modern American fare feels familiar and comforting without being too casual. To get a taste, try the seasonal grilled cheese; last fall, it featured aged white Cheddar, spinach, artichoke, porcini-garlic jam and sesame semolina. The wine list features both local and international selections as curated by beverage director Doug Frost, a master sommelier and American Master of Wine. (Photo by Anna Petrow) 

The Restaurant at 1900, 1900 Shawnee Mission Pkwy, Mission Woods, Kansas, 913.730.1900, therestaurantat1900.com 

Jenny Vergara 

The Russell 

The Russell had to undergo some serious remodeling and redecorating to take it from a former flower shop to a picture-perfect new restaurant, bakery and catering company. A culinary collaboration between local photographer and chef Amante Domingo, and Canadian cupcake entrepreneur, Heather White, the two started by catering and have grown into a bustling lunch spot on Main Street. Using a large format wood-fired grill, Domingo creates simple fire-kissed dishes full of flavor that feature roasted vegetables and protein-packed salads, sandwiches and platters featuring sumac-rubbed beef tenderloin, grilled ahi tuna and roasted chicken. Watch for more multi-coursed supperclub dinners they launched at the end of last year. (Photo by April Fleming) 

The Russell, 3141 Main St., Kansas City, Missouri, 816.492.7557, therussellonmain.com 

April Fleming 

The Savoy 

After a 4-year renovation, The Savoy at 21c Hotel unveiled its swanky new restaurant staffed by a stellar food and beverage team made up of executive chef Joe West, food and beverage director Scott Tipton and Dominic Petrucci as beverage director. West plays with his food, offering popular French-inspired dishes mixed with American classics that play on Kansas City’s nostalgia for the former Savoy Grill. The menu is full of throwbacks like vichyssoise, avocado crab Louis, steak tartare, lobster Newburg and, of course, prime rib, offered in lighter versions that still deliver all of the classic flavor. Desserts and drinks are similarly superb; don't skip out on either. (Photo by Anna Petrow) 

The Savoy at 21c Hotel, 219 W. Ninth St., Kansas City, Missouri, 816.443.4260, thesavoykc.com Jenny Vergara 

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Date Night Menu at Gaslight Grill

At Dick Hawk's Gaslight Grill you can treat that very special someone to a tailor-made dinner for two.  We have introduced an elegant Date Night Menu. Start with a fresh salad or our savory crab bisque.  Then share an entree combination of filet and lobster for two, or a 24 ounce porterhouse and crab legs, or any one of four other succulent combinations.  And finish your elegant dinner with a shared house-made dessert like Creme Brulee or a sumptuous tiramisu.  All for a discounted fixed price of $89 per couple, or $69 for the petite options.  And be sure to add a wine selection from our collection of more than 1,000 bottles to accompany your special evening.

So join us on Wednesday or Sunday night for the special Date Night Menu at the Gaslight Grill.  Make your reservation for either the main dining room or the Back Room, featuring the live jazz of Lynn Zimmer and the Jazz Band, on our website (see link below) or by calling 913-897-3540.

Hope to see you soon at the Gaslight Grill, just south of 135th on Briar Drive between Roe & Nall in Leawood.

Reserve now

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March is Oyster Month

Throughout the month of March, Jax Fish House & Oyster Bar will celebrate the mighty mollusk with weekly chef specials, contests, giveaways, all-you-can-eat oyster night, pints of Emersum Oyster Stout, ad a National Oyster on the Half Shell Day party, and the 4^th annual Jax Oyster Eating Contest.

A portion of sales throughout the month, and all revenue generated from the Oyster Eating Contest, will be donated to the Midwest Chapter of the Leukemia & Lymphoma Society KC, a local organization that works to cure leukemia, lymphoma, Hodgkin's disease and myeloma, and improve the quality of life of patients and their families.

Each week throughout the month, Chef de Cuisine Jeff Dietzler will serve a signature oyster special inspired by oyster-loving cultures from across the globe, as well as an expanded mignonette and raw oyster menu. Among these is the Emersum oyster, cultivated exclusively for Jax Fish House by Virginia's Rappahannock River Oyster Company. The oyster is described by Jax Executive Chef Sheila Lucero as a perfectly balanced oyster with consistently sweet, salty, and creamy qualities that is sustainably grown and harvested at a specific point in the Chesapeake Bay, giving the Emersum its own “merroir.” For every Emersum oyster sold throughout the month, 10¢ will be donated to the Midwest Chapter of the Leukemia & Lymphoma Society KC. 

 

On March 1, Jax will tap kegs of Emersum Oyster Stout, brewed by Cinder Block Brewery in Kansas City. Members of staff from Jax joined forces with the brewers to help make this oyster stout. They added shucked Emersum oysters to the mash and then whole oysters—shell and all—to the boil. According to Jax Director of Operations Adam Reed, this process adds more minerality, more mouthfeel, and a subtle brightness to the beer, and makes for an excellent companion to a dozen oysters on the half shell.

Oyster Month festivities will include:

A Dozen Dozens

Guests are entered to win free oysters for a year every time they order a dozen oysters throughout the month of March.

Oyster Specials from Different Regions

Each week Chef de Cuisine Jeff Dietzler will showcase an oyster specialty from a different region:

Week 1 - Chesapeake Bay, Virginia, Delaware

Week 2 - New York, Connecticut, Rhode Island

Week 3 - Maine, Mass, PEI

Week 4 - Washington, BC

All You Can Eat Oysters

On Friday, March 2, Jax will have All You Can Eat Emersum Oysters for $35 from 9:00 – 10:00 p.m.

Drink Specials

Select beers from Boulevard Brewing Co. - $3

Tito’s Vodka or Milagro Tequila Oyster Shooters - $5

Emersum Oyster Stout from Cinder Block Brewery - $7

National Oyster on the Half Shell Day

On Saturday, March 31 Jax is celebrating National Oyster on the Half Shell Day with $1.50 Emersum Oysters all night long.

Oyster Eating Contest

Jax’ 4^th annual Oyster Eating Contest will take place on Saturday, March 24 at 2:00 p.m. Teams of 4 will have 2 minutes to consume as many oysters as possible in a timed, judged event. In 2015, the winning team, led by St. Louis-based competitive eater Randy Santel, consumer 152 oysters in 2 minutes. In 2016, local favorites 'The HandCestors”—Carson Coffman, Josh Freeman, Scotty McAvoy, and Tysyn Hartman—won the title.  And in 2017, three-time contestants, team 'Shuck THIS', finally reached the podium under the leadership of team captain Dolly Wood. All charitable proceeds from this year’s contest will benefit the Midwest Chapter of the Leukemia & Lymphoma Society, KC.

To register your team, please contact Jax Fish House at (816)437-7940, 4814 Roanoke Pkwy, Kansas City, MO 64112, or info@jaxkc.com.

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Give the gift of rosés this Valentine’s Day at André's Confiserie Suisse

André's Confiserie Suisse is featuring a rosé wine flight throughout the month of February in its Coffee and Wine Bar. The flight includes three fine European rosés with chocolate pairings and tasting notes for $25. The Coffee and Wine Bar is open from 7 a.m. – 9 p.m., Monday through Saturday. Reservations can be made by calling the store at 816-561-3440.

In addition to the rosé flight special, André's Confiserie Suisse also has plenty of sweet options for your loved ones this Valentine’s Day, including chocolate hearts filled with its infamous chocolate covered almonds, chocolate covered strawberries, pecan heart cookies and more. Through three generations of Swiss confiseurs and more than sixty years in business, the local, family-owned chocolatier has perfected its Valentine’s Day selections.

Valentine’s Day Treats at André's

Chocolate Covered Strawberries

Long-stem strawberries covered in signature milk, white or dark chocolate.

Chocolate Hearts

André’s signature chocolate molded into a heart shape and either foil wrapped, hand decorated with a custom Valentine message, or filled with chocolate covered almonds or an assortment of traditional chocolate candies.

Chocolate Truffle Hearts

Delicate chocolate heart shell filled with a rich and smooth chocolate ganache center. Flavors include Milk Chocolate, Dark Chocolate, Baileys Irish Cream and Aztec Cinnamon Chili Pepper.

Rocher Heart

Fresh roasted, slivered almonds are mixed with André’s signature milk or dark chocolate, shaped into a heart, then filled with an assortment of chocolate candies.

Nougat Heart

Caramelized almonds and sugar create a custom heart shell filled with chocolate covered almonds or a traditional assortment of chocolate candies.

Gingerbread Heart

House made gingerbread available plain or coated in André’s signature milk or dark chocolate and decorated by hand.

Chocolate Champagne Split Bottle

André’s signature milk or dark chocolate molded into a bottle shape then filled with milk or dark chocolate covered almonds.

Pecan Heart Cookies

Luxurious pecan sugar dough loaded with roasted pecans, baked to a golden brown, then coated in André’s signature milk chocolate and hand decorated.

Heart Torte

André’s classic and decadent tortes are now in a seasonal heart shape and available in various flavors.

Heart Pastries

André’s signature French pastries, made with cake and buttercream, shaped in a heart and covered in fondant icing.

Ship your Valentine’s Day Treats
Many of André's Valentine’s Day items listed above can also be shipped. Online orders can be made at www.andreschocolates.com or by emailing customer_service@andreschocolates.com.

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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

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Celebrate our 20th with a $35 3-Course Menu!

From October 1st thru October 20th we are celebrating our 20th Anniversary for Sullivan's Steakhouse nationwide. We have a special menu we are featuring in order to celebrate 20 years.

On Thursday October 20th we will be having a finale party in our bar and lounge, so save the date!!

Check out their menu! 

Sullivan's

4501 W. 119th Street 
Leawood, KS 66209 
Ph. 913-345-0800 

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Gaslight Grill June Feature Dinner and Wine Pairing

Just in case you can't fly off to Europe this summer, Gaslight Grill is bringing a little bit of the Old World to you.

During the month of June, Chef Michael Hall is having fresh Dover Sole flown in from Europe to present to you as Pan-Seared Dover Sole a la Meuniere with lemon, parsley, potato anglaise and haricot vert. Pair this hard-to-get entree with a glass of pure citrus and white fruit with a touch of cardamom and lime zest.

The entree price of the Dover Sole is $44.
Domaine Parraud is $14 by the glass or $56 for each bottle.

Both features are available only while supplies last and
no discounts are accepted on the special entree.

Gaslight Grill

5020 West 137th Street 
Leawood, KS 66224 
Ph. 913-897-3540 
ONLINE RESERVATION 

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Experience CPK's Next Chapter Menu Now in Leawood

California Pizza Kitchen, the authority in creative dining with a California vibe, announced today that its new “Next Chapter” menu is now available in Leawood at CPK’s Park Place location (11655 Ash Street, Leawood, KS 66211). With a focus on high quality, fresh and seasonal ingredients, inventive main plates, hand-crafted cocktails and locally brewed beers alongside classic CPK favorites, the new and expanded menu is part of CPK’s transformational “Next Chapter” initiative, which is rolling out to CPK locations nationwide.

“With our ‘Next Chapter’ transformation, we’re introducing an incredible menu that showcases the best of our culinary creativity with exciting options in main dishes, like a fire-grilled ribeye and wild-caught Alaskan halibut, hand-tossed pizzas, craft cocktails and more,” said G.J. Hart, CEO of California Pizza Kitchen. “Our diverse menu blends fresh, seasonal ingredients with bold, global inspiration. We can’t wait for our local guests to experience what’s deliciously new at CPK.”

Alongside classics like the Original BBQ Chicken Pizza, salads and pastas, highlights of CPK’s new menu include:

·         Fire-Grilled Ribeye cooked with house-made pinot noir sea salt, topped with creamy bleu cheese butter and served with roasted fingerling potatoes and lemon-garlic wild arugula salad

·         Hearth-Roasted Halibut, wild caught from Alaska and roasted on a cedar plank with butternut squash farro, grilled asparagus and baby kale

·         Roasted Garlic Chicken with Seasonal Vegetables, a crispy-skin chicken breast in lemon-garlic sauce, with a medley of the season’s freshest vegetables

·         Rotating, featured seasonal dishes, pizzas and more

Craft cocktails, premium wines and local brews

CPK’s new hand-crafted cocktails feature premium alcohols with fresh fruit purées and herbs, such as California Roots, made with fresh avocado, shaken smooth with Svedka vodka, mint and lime, with a fennel salt rim; Blueberry Ginger Smash, with fresh muddled blueberries, lime and cranberry with Jack Daniel’s Tennessee Whiskey and Domaine de Canton Ginger; Coconut Blossom, with Hangar 1 Mandarin Blossom vodka, Casamigos Tequila Blanco, fresh agave sour, coconut purée and fresh pineapple, and more.

Featured fresh-made sangrias include Orchard Sangria, a refreshing blend of white wine, St. Germain Elderflower, Monin Stone Fruit, orange & cranberry juice, Red-Berry Sangria, with a rich blend of red wine, Rémy VSOP, Monin Blackberry, raspberry purée, cranberry juice and lemonade and the seasonal Harvest Sangria, made with a crisp, unique mix of Bacardi Superior Rum, St. Germain Elderflower and Kendall-Jackson Chardonnay with muddled grapes, basil & fresh agave sour. Enjoy your favorite or sample all three with CPK’s new Sangria Flight.

The “Next Chapter” menu also includes an updated wine list featuring premium California wines from Buena Vista, Mark West, Sonoma-Cutrer, Napa Cellars and CPK’s custom blend by KOZ, and for those seeking something bubbly, Le Grand Courtâge Blanc de Blancs Brut.

New, featured beers include Coney Island Hard Root Beer and seasonal, local brews from Boulevard Brewing Co.

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New patio, spring items at Jax Fish House

Spring blossoms at Jax Fish House: Warmer weather brings new outdoor patio, seasonal dishes and cocktails

Jax Fish House & Oyster Bar nods to the spring season with the debut of its new patio, spring cocktails and seasonal happy hour dishes. The 350-square-foot patio is set to open in April in front of the restaurant along Roanoke Parkway and will seat 24 people.

Chef de Cuisine Theresea Ota prepares for the upcoming warmer months and the opening of the patio with new spring additions to the happy hour menu including the Shrimp Pancake and House Salmon Charcuterie. Lead Bartender Kenny Cohrs provides his ode to spring with four new handcrafted cocktail creations including Play Ball and Travel Arrangements.

Jax’s new spring happy hour items and cocktails will be available starting on Monday, March 28. Mondays at Jax feature happy hour all night, anywhere in the restaurant. Happy hour is also available from 4-6 p.m. Tuesday-Thursday and 2:30-6 p.m. Friday-Sunday.

Spring Happy Hour items

Shrimp Pancake- $5

With scallion compound butter

House Salmon Charcuterie

Choice of 1 for $5 or all 3 for $15

House cured lox, rillettes or house smoked salmon with seasonal accompaniments 

Jax Croquettes- $5

Crispy fried fish croquettes with grilled lemon tartar sauce

Spring Cocktails

Play Ball

Blue long island iced tea riff with vodka, rum, gin, tequila & lemon lime soda

Travel Arrangements

Combier, grapefruit liqueur, lemon, lime, basil and mint 

Victim of our own Success

Auchentoshan American Oak, Big O Ginger, Angostura Amaro

In Shallow Waters

Rieger Gin, Aperol, orange juice and bubbles

Jax Fish House and Oyster Bar

4814 Roanoke Pkwy 
Kansas City, MO 64112 
Ph. (816) 437-7940 

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Fogo de Chão Introduces Special Holiday Items and Extended Hours

Fogo de Chão Brazilian Steakhouse will have special hours during the holidays, with several locations open on Christmas Day, and offer holiday menu additions included as part of their Full Churrasco Experience. New items include a classic slow roasted beef roast; Quentão (keen-tao) – a warm Brazilian mulled red wine made with fresh oranges, cinnamon, clove, and ginger; Sweet Potato Casserole with rich butter, cinnamon, and toasted marshmallows; and tender New York Strip steak carved tableside by gaucho chefs.

Fogo offers a lively and elegant atmosphere that is perfect for celebrating with family, friends and loved ones during this holiday season. Fogo de Chão shares the centuries-old Southern Brazilian cooking technique of churrasco, the art of roasting meats over an open fire, and espeto corrido, or “continuous service.” Their menu features a wealth of savory, fire-roasted meats perfectly seasoned, prepared and carved tableside for each guest by a team of authentic Brazilian-trained gaucho chefs. Additionally, guests can also enjoy the gourmet Market Table & Feijoada Bar, which includes seasonal salads, soups, fresh vegetables, feijoada (traditional black bean stew with rice, fresh orange and toasted yucca flour), and authentic Brazilian side dishes. To further complement the dining experience, the restaurant offers an award-winning wine list, tempting dessert menu, and creative and classic cocktails.

“The holidays are a time to celebrate and being from Brazil, celebrating is part of our DNA,” says Larry Johnson, CEO. “We’ve added new holiday-inspired menu items to make our dining experience even more exciting; couple that with our team’s warm Southern Brazilian hospitality and Fogo is a not-to-be missed stop this holiday season.”

All locations will be open Christmas Eve, New Year’s Eve, and New Year’s Day. Hours vary by location. Locations open on Christmas Day include Addison, TX; Atlanta, GA; Baltimore, MD; Beverly Hills, CA; Boston, MA; Chicago, IL; Houston, TX; Indianapolis, IN; Kansas City, MO; Las Vegas, NV; Minneapolis, MN; Orlando, FL; San Antonio, TX; and Washington, D.C. Reservations are highly recommended. Visit kcrestaurantguide.com for more information, hours of operation, and to make a reservation. The limited time menu items are included as part of the Full Churrasco Experience from December 24 through January 1^st. 

Quentão, a traditional Brazilian mulled wine, is simmered with fresh oranges, cinnamon, clove, ginger, and star anise and served warm. Available December 24 through January 1^st.

The Sweet Potato Casserole embraces a savory combination of butter and cinnamon, topped with toasted marshmallows and served warm.  Available through January 1^st.

Picanha is the house-specialty meat. A Brazilian favorite, it is the prime part of the top sirloin, sliced thin and lightly seasoned with rock salt or garlic.

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Bo Lings New Summer Drinks

There are several new Drink Specials available at Bo Ling's Country Club Plaza location this summer. They currently offer a variety of wines by the glass at a great price Monday through Wednesday. 

Also, They have added a new specialty cocktail, the Citrus Hurricane. A rum based, spiked lemonade style beverage, the Citrus Hurricane comes across smooth and powerful per its name!

Lastly, They have added the lovely J. Rieger whiskey to their bar menu. This locally made, revived vintage recipe from the Rieger Hotel and Exchange is the first Kansas City whiskey and is wonderful for the novice, curious or experienced whiskey drinker. Pair one of these new beverages with our Daily Special Sushi Roll or your favorite entrée!

Bo Lings
4701 Jefferson
Kansas City, MO 64112
Ph. 816-753-1718            

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Hawg Jaw Fritz

If you love Brazilian BBQ, you should try Em Chamas' New Kansas City BBQ!
Em Chamas is excited to announce their new addition to the Silvio group of Restaurants: Hawg Jaw Fritz.

Featured as the Pitch's 2012 vote for "Best New BBQ," Hawg Jaw Fritz will see some upcoming changes with the new ownership, including an expanded menu. 

Present this post on your next visit to Hawg Jaw Fritz for $2 off your next Working Folks Special! *

To check out our full menu, or for any questions about our dine-in, carry out, or catering,
4403 NW Gateway Ave.
Riverside, MO 64150
Ph. 816.741.4294 
Website

Offer valid until 03/31/2015

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Twelve Days of Fondue!

Twelve Days of Fondue Deals

Monday, December 1 Ugly Holiday Sweater Night- Show us your most awful Holiday sweater!  Everyone wearing a Holiday sweater tonight will receive a card good for a free chocolate fondue on your next visit! Tuesday, December 2 Free split of champagne with the purchase of 2 four-course combinations. Wednesday, December 3 Sing your favorite holiday song and receive a prize! Thursday, December 4 St. Jude double bonus… Donate $10 and receive two St. Jude $20 Donate and Dine Cards Friday, December 5 Double bonus day!  Receive 2 $30 bonus certificates with the purchase of $100 in gift cards. Saturday, December 6 50% off any bottle of wine with the purchase of any 2 four-course dinners Sunday, December 7 We will be offering our Family Feast special all day – cheese fondue, entrée and chocolate fondue for $25 per person. Monday, December 8 Girl’s night out ornament exchange Tuesday, December 9 Groups of 6 or more will receive free chocolate with a four course dinner. Wednesday, December 10 Purchase 2 retail items; get the 3rd free – special $5 holiday drink special Thursday, December 11 St. Jude double bonus… Donate $10 and receive two St. Jude $20 Donate and Dine Cards Friday, December 12 Ugly Holiday Sweater Night- Show us your most awful Holiday sweater!  Everyone wearing a Holiday sweater tonight will receive a card good for a free chocolate fondue on your next visit! 450 Ward Pkwy  Kansas City, MO 64112  Ph. 816-931-6358  Reserve Now

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