Ribs are what attract barbecue lovers from around the region and country to the small town of Williamsburg, Kan. G&M’s signature fall-off-the-bone hickory-smoked ribs seasoned with the late Guy Kesner’s secret “hookey poo” rub and Mae’s secret recipe tomato-base sauce on the side has attracted thousands of customers for more than four decades.
Blvd Tavern, the newly opened Crossroads gastropub at 320 Southwest Blvd., doesn’t rest on mimosas, the bloody mary and French toast for brunch. It pushes beyond the staples and gives brunch a heartier pub attitude.
It’s easy for your brain to get clouded as you walk the International Home and Housewares Show. There are 2,100 exhibits to see and the bright lights, incredible colors, catchy videos and enticing bites easily overwhelm the senses.
The Northland favorite was heavily damaged in a June fire. The owner also plans to open The Daily Donut & Pastry Shop in the building. A restaurant called Black Dirt is being proposed for the 51 Main project at 5070 Main St.
Olathe has four excellent barbecue restaurants, with more on the way. The Rub Bar-B-Que, newest of Olathe’s stellar lineup, features traditional and gourmet barbecue delights, thanks to the creative talents of chef/pitmaster Dan Janssen.
Chow Town is the most authoritative take on Kansas City's food scene. The Star’s food and drink experts and a hungry community of guest culinary voices (chefs, bartenders, cookbook authors, a barbecue expert, a culinary student and a personal chef) will offer up a can't-miss daily diet of meaty and delicious tidbits gleaned from all corners of our ever-expanding food scene.