New owners took over a former KFC/A&W restaurant on Parvin Road — by Brighton Avenue in the Northland — to convert it into a “better burger” fast food operation.
By JOYCE SMITH
The Kansas City Star
They planned to offer fresh Angus burgers at fast food prices. But customers missed their KFC and asked that fried chicken be added to the menu.
So the new Burgers & Chicks sells both.
Customers can order burgers with a choice of ketchup, pickles, onions and mustard. Or they could go for one of the signature burgers like the Quacked Out Burger (fresh Angus burger with fried egg, bacon, cheese, lettuce, tomato, mayonnaise and mustard) for $4.49 or $6.49 for a combo.
Burgers & Chicks also has a jalapeno burger, a grilled chicken sandwich, chicken strips, fried chicken, fish sandwiches and fish fillets, shakes and sides like fried okra, sweet slaw, green beans, and grilled and seasoned jalapenos. It also has children’s menu.
The restaurant is in the Holiday Hills shopping center at 5018 N.E. Parvin Road. All traces of the KFC/A&W have been removed, replaced by a contemporary bright white/mustard/black/red decor, by Kansas City’s By Design, residential and commerical design services.
The board members behind the new concept all have experience in fast food at such national chains as Burger King and McDonald’s, and they plan more Burgers & Chicks.
“But we have a new vision. We wanted to create something that we could branch out — fresh and fast and better quality,” said Andy Arora, a board member and a founder of Burgers & Chicks.
Bier Station named one of ‘America’s 100 Best Beer Bars’
Draft Magazine has named Waldo’s Bier Station as one of the top beer bars in the nation.
The craft beer tasting bar/bottle shop at 120 E. Gregory Blvd. is the only local venue to make the “America’s 100 Best Beer Bars 2014” list.
“We’re pretty pumped. It’s one of the biggest beer geek honors you can get,” said John Couture, owner and operator of the Bier Station.
With more and more beer bars opening, the criteria for a good beer bar “no longer equals a zillion taps. There’s just more to it now,” the magazine said.“We needed to walk out of these places saying ‘Now there’s a bar that really, really cares about your experience with beer.
“That includes a craft beer selection with an eye to variety, trends and tradition, a venue where you want to linger, and a staff that “knows their stuff.....We want you to go to all 100 of these places because they really are a cut above the rest.”
In compiling the list, the magazine ran across a server who didn’t look up from texting when the customer asked questions. Among the magazine’s favorite bars is one in Washington, D.C. that groups its beers by flavor — citrusy, woodsy — rather than just by style. Another bar in Portland, Ore., is so focused on freshness it lets customers know exactly when the keg was tapped and how much is left.
Draft Magazine, which writes about craft beer and craft beer culture, has been publishing the “America’s 100 Best Beer Bars” list for six years.
Bier Station opened in late 2012, It also is now open from noon to 8 p.m. Sundays and it has expanded its menu.
New offerings include cheese & charcuterie, Farm to Market Bread Co. pretzels with a variety of dips, couscous with berries and almonds, cucumber salad, Pomme Tots (tater tots with dipping sauces like sriracha, garlic aioli and spicy curry ketchup), build-your-own sandwiches with Farm to Market bread (including a turkey Reuben on marble rye bread with sauerkraut from Affäre restaurant), and Affäre bratwurst.
Featured sandwiches are named after Kansas City’s old trolley stations — Wyandotte, Westmoreland, Harrison and Sunset Hill. It also has put up historic trolley photos.
Bier Station is now offering a lunch special from 11 a.m. to 2 p.m. daily — a featured sandwich and side for $9 (tax included).
Recognition for the Kill Devil Club
Food & Wine magazine has named The Kill Devil Club as one of the “Best New Bars in the U.S.”
The award goes to newly opened bars with “inventive cocktail lists created with avant-garde techniques.”
The Kill Devil Club, which opened in mid-2012 at 31 E. 14th St. in the Power & Light District, features signature rum cocktails like the Bacchanal (with aged Plantation rum, lemon, agave nectar, coconut water, egg white and bitters) and the Honey Bear Julep (with peach wood-smoked and aged rum, Aperol, Pierre Ferrand Dry Curacao, honey syrup and mint).
Food & Wine says: “Bartender-restaurateur Ryan Maybee consulted on the opening of this ‘adult oasis’ that specializes in live jazz and punches.”
“It’s cool to get that kind of recognition,” Maybee said.
Freddy’s Frozen Custard & Steakburgers is now open in Lee’s Summit.
The new restaurant is on the site of a former Waid’s Restaurant in the Summit Shopping Center, 194 N.W. Oldham Parkway. It has a dining room and outdoor patio, along with a drive-through. It is the fifth area location for the Wichita-based chain.
Freddy’s offers cooked-to-order selections including steakburgers, Vienna beef hot dogs, grilled chicken sandwiches, chicken tenders, chili, fries and frozen custard.
The first Freddy’s opened in 2002 and the founders now operate the five area locations, six restaurants in the Wichita area and one in the Dallas area. They also have 95 franchise locations in 17 states. Technomic, a food industry research and consulting firm, recently named the chain as the 5th Fastest Growing Burger Concept in the country.
A new Overland Park location at College Boulevard and King Street is scheduled to open in May. Additional locations are in the early development stages for Lenexa, the Northland, Olathe and St. Joseph, Mo.
To reach Joyce Smith, call 816-234-4692 or send email to email@example.com. Follow her on Facebook and Twitter at JoyceKC