Ink’s spring dining guide, on stands now, is stuffed with 50 tasty recommendations from local food lovers.
By Sarah Gish
On the mouthwatering list: Everything from vegetarian barbecue sandwiches to artisan chocolates, steamed dumplings, and a wallet-friendly Indian food buffet.
I’ve had several of the recommended dishes, including the pancetta-and-cranberry studded Brussels sprouts at Pizzabella (divine), the deep-fried Suribachi burger at Swagger (devilish), and the grilled wraps at Longboards, which made the cover.
But there are still several items on the list, which you can download here, that I haven’t tried yet. I’m hoping to check off these seven ASAP:
The 1/3-pound burger at Pigwich, 2618 Guinotte Ave. in the East Bottoms: This $7 burger begins with dry-aged beef that’s locally sourced and free of hormones, steroids and antibiotics. The Farm to Market onion bun is buttered with porcini mushroom aioli and a smear of homemade tomato jam. Fresh, peppery arugula and your choice of cheese (pepper jack, cheddar, or provolone smoked in-house) top it off. I also want to try Pigwich’s falafel sandwich.
S’mores Flavors ($7.50), a deconstructed take on the campfire classic at Providence New American Kitchen, 1329 Baltimore Ave., pairs a molten chocolate brownie with ice-cold graham cracker ice cream. A smear of torched marshmallow fluff completes the trifecta.
The root beer float ($4.85) at Glace Artisan Ice Cream (4960 Main St. and 4535 W. 119th St. in Leawood) combines Sprecher root beer with salted pretzel ice cream, my favorite flavor from the gourmet scoop shop.
The grilled Italian sausage and brisket sandwiches at McGonigle’s Market, 1307 W. 79th St. are some of the best in Kansas City, says local food blogger John Leach. The sandwiches, which you can eat on a picnic table outside, cost $5.99 each, or $4.99 on Wednesdays. Perfect for a quick lunch.
Two decadent dishes on the list were recommended by multiple sources: The diesmillo at Port Fonda and the shrimp and grits at Bluestem. The diesmillo consists of braised beef topped with chipotle-cheddar bechamel, grilled onions, salsa and pickled jalapenos. The shrimp and grits is a modern take on a Southern classic by James Beard Award-winning chef Colby Garrelts.
Enterprise reporter Sarah Gish writes dining and bar guides for Ink magazine. She also writes a monthly cooking story for The Star’s Food section and tweets (mostly) about food @sarah_gish.