We asked you for your favorite iconic Kansas City menu items. You served up plenty

Earlier this month, we kicked off a list of 10 of Kansas City’s most iconic menu items — from Dixon’s Famous Chili to Town Topic burgers. We asserted that you can’t call yourself a true Kansas Citian until you’ve at least tried them.

But we also asked readers to share their favorites — some that have been on the menu for decades, some that are up-and-comers.

We heard plenty about dishes from across the metro, including burnt ends, lasagna, strawberry cream pie and coconut fried chicken salad.

M&M Bakery & Deli, just east of U.S. 71 at 31st Street, sells hundreds of sandwiches a day. But it is known as the “Home of the Hook Em’ Up,” which a reader recommended. Fresh-baked onion rolls are stacked with slices of pepper beef and turkey ham then topped with lettuce, tomatoes, pickles, onions, Miracle Whip, mustard, hot cheese and American cheese.

But customers can customize it and even select from a choice of bread — white roll, rye loaf, egg roll, wheat roll or steak bun.

M&M got its start when Mendel and Bronia (Mommy) Roslawowski owned it. The M&M later stood for Mr. and Mrs. when Pat and Dorothy Williams took over in 1983. Pat — who had worked at the popular Eddie’s Loaf and Stein — created the signature sandwich.

South of the Country Club Plaza, Andre’s Confiserie Suisse has been serving its Matterhorn pastry since it opened in 1955.

Readers recommended any of the pastries but especially cited the quiche Lorraine and the Matterhorn.

“I would nominate the Matterhorn dessert at Andre’s, which reflects the family’s roots in Switzerland,” a reader said. “I had lunch there yesterday, and it seemed as if the Matterhorn was the most popular dessert of the day. I know I sure enjoyed mine.”

André Bollier trained as a master chef in his native Switzerland before immigrating to Kansas City with his family in 1955 and opening Andre’s.

Bollier made use of “every part and piece” in his kitchen, Andre’s said this past week. He took layers of chocolate cake that weren’t nice enough to use in tortes, mixed them together with chocolate buttercream, and molded them into the shape of the famed Swiss mountain. It has a butter cookie base and is covered in fondant icing.

It is Andre’s most popular pastry, and 75 to 200 are made a day.

Here’s a sampling of more favorites recommended by readers:

▪ Anthony’s on Grand, downtown: Shrimp scampi. But it is not listed on the menu, customers have to ask for it.

▪ Arthur Bryant’s Barbeque, 1727 Brooklyn Ave.: Burnt ends and fries.

▪ Blue Koi, Mission Farms, Leawood: Chinese-style pot roast “with their homemade noodles is the best comfort food. It has a little spice to it and balances out the buttery noodles made in the restaurant.”

▪ The Brass Onion, Prairiefire, Leawood: “Mr. B’s fried chicken or the prime rib.”

▪ Bristol Seafood Grill in Leawood: Crab cakes and shrimp scampi. Sister restaurant, Bristol Seafood + Steak + Social in the Power & Light District, also has the crab cakes but not the scampi.

▪ Broebeck’s Barbecue, Overland Park: Burnt ends.

▪ Cascone’s Italian Restaurant in the Northland and Johnny Cascone’s Italian Restaurant in Overland Park: Baked lasagna with meat sauce. According to the Overland Park restaurant, it is one of the top orders either for dining in, or dished up in pans for events and family dinners.

▪ Corner Cafe, Independence, Northland and Riverside: Cinnamon rolls, strawberry cream pie. The strawberry pie is a summer special and is one of its most requested desserts.

▪ Fiorella’s Jack Stack Barbecue, several area locations: Cheesy corn bake.

▪ Gates Bar-B-Q, multiple locations: “Gates favorite is beef on a bun with fries and you can’t miss, ‘Hi, May I Help You?’ greetings. Sometimes Ollie is on the premises and loves to visit.” Pork ribs.

▪ Grand Street Cafe, east of the Country Club Plaza, Lenexa: Bill’s chicken salad. It has fried coconut chicken, mixed greens, avocado, egg, tomato, cheese, artichoke hearts, balsamic vinaigrette and hot mustard.

▪ Hayes Hamburgers and Chili, Northland: Fried mushrooms, chili, and hamburgers with caramelized onions.

▪ HiBoy Drive-In, three Independence locations: “Hamburger, onion rings, chocolate milkshakes. They are extremely delicious.”

▪ Los Corrals, downtown. “Has to be combo of beef taco, chalupa, tostada.”

▪ Los Tules Restaurante Cantina, downtown: Mexican chili (chunks of pork and beans in red sauce).

▪ The Majestic Restaurant, downtown: “Steak with a Manhattan.”

▪ Manny’s of Kansas City, Crossroads: “For me, pork street tacos.” Flour or corn tortillas topped with seared pork with a Margarita marinade, cilantro and onions.

▪ McCormick & Schmick’s Seafood Restaurant on the Country Club Plaza: Chocolate bag. Filled with a creamy white chocolate mousse and topped with fresh strawberries, blackberries, blueberries and raspberries.

The dessert originated at the Kansas City restaurant, and they still use the original recipe, which they describe as a bit richer than some of the other restaurants use.

▪ Mugs Up Drive-In, Independence: “It’s been around Forever, it is an old-fashioned true drive-up with real car hops that take your order and bring it to you on a window tray and it is hard to find a really good loose-meat hamburger and “Black Cow,” aka Root Beer Float. DELICIOUS!!”

▪ Rosedale BBQ, Kansas City, Kansas: “Chopped beef on white bread with fries, Big Red soda and any of their sauces.”

▪ Spice N Rice, Overland Park: “Veggie samosas as an appetizer with two sauces and these are heavenly. Other menu items I’ve had are delicious, but these stand out immediately.”

▪ Strip’s Chicken, Olathe and Waldo: Pork burger. “This is something like I’ve never had before and I was hooked when my new job took me down the street a few years ago. Everything they make is fresh and fantastic. The sides, the sauces.”

Strip’s burgers are made with 100% whole pork loin (fresh, never frozen), ground in-house, charbroiled.

It also recently added an Angus beef burger to the menu.

▪ Westport Flea Market Bar & Grill, Westport: Burgers.

▪ Winstead’s, east of the Country Club Plaza, Overland Park: “Double burger with everything. Onion rings. Frosty.” “Winstead’s tater tots are the bomb! Prefer the OP location vs. Plaza.”

Several readers sent in names of their preferred restaurants — d’Bronx, Fritz’s Railroad Restaurant, Leo’s Pizza, Mama Leone’s, Longboards Wraps & Bowls — but not a favorite dish.

Readers also yearned for some Kansas City dishes that are no longer around: cheese Frenchee from King’s Food Host (a sandwich that was world famous, according to its 1970s ads); the Reuben sandwiches from Eddie’s Loaf and Stein; biscuits and gravy at the Corner Restaurant in Westport; burgers from Wimpy Burgers Drive-In; and boiled shrimp at Bigger Jigger.

This story was originally published July 22, 2021 at 5:00 AM.