Eat & Drink

Summer cocktails sparkle with savory herbs and tropical tastes

Bars across town are rolling out new drink menus for summer replete with fruit-forward offerings, savory herbs and tropical tastes. Some are on the sweet side, others have a bit of a bite courtesy of grapefruit or Campari, and many swap brown spirits for rum, tequila and vodka. Do these menus reveal any trends? Not really.

Chow Town

Dish With Gish: Dinner Lab supper clubs pop up in Kansas City

Dinner Lab, a social supper club that organizes pop-up restaurants in 30 U.S. cities, debuted in Kansas City this month with a Mexican meal prepared by Chicago chef Daniel Espinoza at a Crossroads District art gallery. Kansas City members pay an annual fee of $125 to get invites to Dinner Lab events in 30 cities. Members also pay to attend meals, which usually cost $50 to $80, with drinks and gratuity included. Each member can bring up to three guests to an event.

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Today's Circulars

Roasted Pear Crumble is a sweet source of nutrition

Pears are delicious and nutritious. They’re also one of the leading fruit sources of dietary fiber, with most of the nutrition locked in the peel. The Star’s Roasted Pear Crumble leaves the peel on the fruit because it contains the largest amount of anti-inflammatory phytonutrients and dietary fiber.

Chili-rubbed fish gives tacos a kick

This recipe for Ancho Chili-Rubbed Fish Tacos was created by Dannette Fortner, a Johnson County Community College student chef who used to shy away from fish. That changed when she learned more about ways to prepare it in culinary classes.

Roasted Pear Crumble is a sweet source of nutrition

Pears are delicious and nutritious. They’re also one of the leading fruit sources of dietary fiber, with most of the nutrition locked in the peel. The Star’s Roasted Pear Crumble leaves the peel on the fruit because it contains the largest amount of anti-inflammatory phytonutrients and dietary fiber.

Chili-rubbed fish gives tacos a kick

This recipe for Ancho Chili-Rubbed Fish Tacos was created by Dannette Fortner, a Johnson County Community College student chef who used to shy away from fish. That changed when she learned more about ways to prepare it in culinary classes.

Eat & Drink