New restaurants and bars in the Northland, Westport and Waldo

06/25/2013 6:05 PM

06/25/2013 6:07 PM

Ivan Marquez has built a strong following with two Overland Park restaurants — one that’s full service, the other fast casual.

Now he’s expanding with a third. But this one is on the other side of the state line, in Gladstone.

Marquez and Marco Diaz plan to open Diego’s Bar Grill by mid-July in the former Tanner’s Bar Grill building at 6024 N.E. Antioch Road. Tanner’s relocated nearby.

Diego’s will be a full-service restaurant serving salads, soups, sandwiches, burgers and pastas.

Marquez is co-founder of Frida’s Contemporary Mexican Cuisine restaurant in Overland Park, which is named after famed Mexican artist Frida Kahlo. Diego’s is named after her husband and fellow artist Diego Rivera.

Diaz also is general manager of Frida’s. Marquez is a partner in Frida’s Taqueria, the fast-casual restaurant in Overland Park.

Whiskey in the spotlight

Julep, a new cocktail lounge focusing on whiskey, is set to open in March 2014 in the 4141 Pennsylvania building in Westport — also home to Port Fonda.

“It will be a bar

with food, paying homage to whiskey,” said Keely Edgington, who is opening the venue with her husband, Beau Williams.

They also operate Hawthorne Julep, a classic cocktail catering operation. Williams is general manager and head bartender at Crossroads craft cocktail lounge Manifesto.

Quick bites

• Luna Azteca Mexican Grill plans to open in the Village at Burlington Creek, 5918 N.W. 63rd Terrace, by mid-August. The family owned business also has another Northland location.

• Pickleman’s Gourmet Cafe is now open at 7442 Wornall Road in Waldo. The franchisee plans to open another area restaurant by the end of the year and a Westport location next spring.

• Spin Neapolitan Pizza is partnering with two other noted Kansas City operations to create a specialty pizza.

BBQ di Pollo e Pineapple is topped with crushed Roma tomatoes mixed with Gates Bar-B-Q’s original sauce and oven-roasted chicken tossed in the Roasterie’s Super Tuscan coffee barbecue sauce. Other ingredients include caramelized onions, roasted pineapple and fresh mozzarella.

A series of different limited-edition pineapple pizzas will be offered every week through the summer in what is dubbed “The Pineapple Project.”

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