Alongside the beauty queens of squashes — the green, gold and white acorn; the pale yellow delicata, striped with forest green; the bright red-orange red kuri; and the comically shaped turban — butternut squash is the wallflower.
Perhaps you can go back home. Debbie Gold, who left the American Restaurant in 2001 to open 40 Sardines with her then-husband Michael Smith, returned to the restaurant where she won a James Beard award in 1999.
With their rustic, crackling crusts and sultry, smoky toppings, the wood-fired pizzas of Italy and France redefined pizza for many of us. Washed down with a few glasses of table wine, those handcrafted pies inspired folks like John and Michelle Grier to open restaurants specializing in the pizzas. For their Brookside pizzeria, Blue Grotto, they imported an oven, stone by stone, to bake thin-crust pizzas in blistering, 750-degree ovens.
Michael Smith is hosting a block party at 4 p.m. Sunday to celebrate the opening of his restaurant Extra Virgin! at 1900 Main.
With the financial crisis ongoing, everybody is looking for a deal. Pierpont’s in Union Station, named after financier J.P. (John Pierpont) Morgan, has some real beauts. The short lounge menu is budget-friendly: Half of the dishes are just $4, available from 11 a.m. to close Monday through Friday.
If you can’t trust a rabbi, whom can you trust? When Rabbi Jacques Cukierkorn of the New Reform Temple — as passionate a foodie as you’ll find in town — suggested I check out J. Gilbert’s Wood Fired Steaks and Seafood, I figured why not?
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From their 111-acre farm tucked on a roller-coaster of gravel road outside Weston, Sarah Hoffmann and her business partner, Jacque Smith, turn the milk produced by their flock — a mix of East Friesian/Lacaune and Gulf Coast Native sheep — into five fresh and aged cheeses ripe with barnyard flavors.
Everyone is screaming for Shatto Milk Company’s Super Premium Ice Cream in chocolate and vanilla, with strawberry soon to follow. The pint-sized containers, which retail for $3.80, are sold wherever their milk and butter are available. For more information on the dairy and its
I love this time of year. Warm, sunny afternoons still cry out for crispy whites, but brisk evenings and shorter days make me crave a lusty glass of red.
•The Eagle Buffet, 3015 Main St., called E.B.’s by old-timers, is serving burgers, dogs, nachos, chili, hot wings and other bar fare. It does $3 margaritas and $1 Bud Light draws on Mondays and Wednesdays and $5 martinis weekdays. Now run by Jim and Richard Marshall, who assumed day-to-day operations July 15, the bar has been open since 1925 and was used for a scene “In Cold Blood.” Hours are 3 p.m. to 1:30 a.m. Monday through Friday and noon to 1:30 a.m. Saturday...
Nobody knows how to party like the folks at Le Fou Frog, Mano and Barbara Rafael’s beloved French bistro in the River Market.
Anne Bramley is here to get us to celebrate long, cold nights with Eat Feed Autumn Winter (Stewart, Tabori & Chang, $35).
Restaurateurs know as the economy goes, so goes fine dining. A recent casualty: Swizzle Martini and Wine Bistro.
The Late Night Theatre has been replaced by another sort of late-night venue: the Czar Bar. Situated just outside the Power & Light District, this locally owned bar aims to be a casual, neighborhood eatery and watering hole. But owners John Hulston and Tony Davis, both long-time fixtures on the local music and restaurant scene, host live music when the urge strikes.
Restaurateur Bill George has rolled out a new menu at Seven, 613 Walnut St. Chef Charles Perkins’ menu features Seven’s Champagne tempura-battered rock shrimp, crab scampi, a balsamic and molasses marinated ribeye Magnolia and Provencal pork chops with an apple onion compote. George has also put together a new wine list. 816-777-1107. www.seven-kc.com.
A savvy bunch of Gen Y chefs are rocking the kitchen at Delaware Café in the River Market. Executive chef Joe West, just 22, has turned the neighborhood restaurant housed in a turn-of-the-century building into an exciting foodie destination generating serious buzz among the city’s dining aficionados.
The Germans may have invented the hamburger, but Americans have perfected it. We slap them on the grill to celebrate our nation’s birthday. We stack them on platters to share with friends and family on Memorial Day and Labor Day picnics. Shoot, entire industries have been built around fast-food burger drive-throughs that feed our families, day in and day out.
