Brothers Juan and Francisco Bautista, owners of Carmen’s Cafe in Brookside, now have a food truck.
Carmen’s Bites will set up at public events, for street vending and for private functions. It offers a standard menu that includes stuffed seafood artichokes, bacon-wrapped shrimp, calamari, toasted ravioli, pan-seared asparagus, mozzarella sticks, sandwiches like the chicken spiedini, and two desserts: tiramisu and Italian lemon ice. It will do a custom menu for catered events.
The brothers already have booked several fundraisers and festivals this fall.
“I wanted to make it easier for us to show up at an event. We just pull up and start cooking,” Juan Bautista said.
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▪ Update: Jax Fish House & Oyster Bar plans a 4 p.m. Oct. 6 opening at 4814 Roanoke Parkway in the Plaza Vista.
It is the company’s first location outside of Colorado. The 5,200-square-foot restaurant will specialize in sustainable seafood.
Hours will be 4 to 10 p.m. Monday through Thursday, 4 to 11 p.m. Friday and Saturday, and 4 to 9 p.m. Sunday. Happy hour food and drink specials will be offered 4 to 6 p.m. daily.
▪ The owners of Mesob Pikliz, a Haitian and Ethiopian restaurant on Independence Avenue, closed that operation a few months ago.
They plan to open Mesob as a Caribbean and Ethiopian restaurant in midtown’s Uptown Shoppes. A late October or early November opening is scheduled for the restaurant at 3600 Broadway, Suite 105.
Owners Cherven Desauguste and Mehret Tesfamariam said their menu will include sauteed cubed chicken breasts with onions and jalapenos, marinated snapper with vegetables, shrimp curry, gyros, marinated slow-cooked goat chunks with plantains and spicy coleslaw, blackened chicken sandwiches and specialty burgers.
▪ Dietrich’s, a beer garden and restaurant offering modern German cuisine, 1313 N.E. Douglas, Lee’s Summit. Menu items include a schnitzel sandwich, Skinny D’s casserole (kraut, brats and mushroom soup), German pot roast, beef short ribs marinated for more than 24 hours in a sweet, tangy ginger and juniper sauce, and trout, along with sides like red cabbage and German potato salad.
▪ Tuscany Italian Restaurant, 1800 S.W. Missouri 7, Blue Springs. The menu has salads, sandwiches, baked pasta and entrees like ham and black olives sauteed in a cream and marinara sauce with cheese tortellini noodles. It also offers a children’s menu with lasagna and baked ziti.
▪ Cooper’s Cork & Bottle, a locally owned liquor store, 5566 Hedge Lane Terrace in Shawnee.
After more than four years of operations, The Teahouse & Coffeepot has closed in a 1890s-era house between Westport and the Plaza.
The owners said there just wasn’t enough business to keep the operation going. It had opened at 4309 Jefferson St. in January 2010, offering a variety of teas — from its own Irish breakfast blend to a Japanese genmaicha.
“We had some wonderful loyal regulars but there just wasn’t enough of them,” said Keith Buchanan, founder of the Teahouse & Coffeepot. “It’s a very competitive market and we were slightly off the beaten track with not enough foot traffic. We opened in a recession and hoped as the corner turned that business would increase.”
But Buchanan said business has picked up at sister operation Temple Slug, a futon and home decor store, which also sells tea. It has operated next door at 4303 Jefferson St. since 1970.
In the national spotlight
Papa Bob’s Bar-B-Que in Kansas City, Kan., made The Daily Meal’s recent list of the “30 Crazy Restaurant Challenges Around the World.”
Huffington Post said “many restaurants pride themselves on a signature dish, and some of these places, around America and abroad, love their signature dish so much they decide to prepare it in mass amounts — and then challenge guests to eat as much of it as they possibly can.”
The barbecue, at 11610 Kaw Drive, offers the Ultimate Destroyer Challenge — a half pound of pulled pork and a half pound of hickory-smoked sliced pork on a 12-inch hoagie bun. Top that with sauce, two slices of bread and then a half pound of hickory-smoked turkey breast.
Follow that with a half pound of ham, sauce and two more slices of bread, then three half-pound hickory smoked hamburgers with more sauce and more bread, brisket, sausage, sauce and bun. In case you’ve lost track, that’s 4½ pounds of meat.