Five years after opening in Overland Park, Joy Wok Super Buffet & Hibachi Grill & Sushi has expanded to the Northland.
In early 2010, Kevin and Jennifer Liu took over the former Amor de Brazil Churrascaria at 11920 Metcalf Ave., and spent nearly eight months converting the 7,200-square-foot space into a combination Chinese buffet, hibachi grill and sushi bar.
Now they’ve remodeled the former Golden Corral building at 8320 N. Church Road, just west of Interstate 35 near Liberty, for their second Joy Work restaurant. It opened April 27.
Jennifer Liu came to America from China as a child, while her husband emigrated when he was 18 years old. The couple use family recipes in many of their dishes — traditional Chinese menu items that help set Joy Wok apart from other restaurants, they said.
Their lunch and dinner buffets offer more than 150 items, including ginger onion crab, Korean-style squid, roast duck, spring rolls, crab Rangoon, shrimp fried rice, black bean oysters, and sauteed asparagus. Regular menu items include Chef’s specials like house pan-fried noodles, Szechuan scallops, and Hawaii chicken with a sweet honey sauce.
Andy’s Frozen Custard entering the market
Andy’s is taking the former Sheridan’s Lattes & Frozen Custard building at 598 N.E. Missouri 291 in Lee’s Summit. After a remodeling, it plans to open in December.
Former Raytown residents founded the company nearly 30 years ago with a mission to use only the freshest ingredients.
John and Carol Kuntz opened the first Andy’s in Osage Beach, Mo., naming it after their son Andy, who is now president and chief executive officer of the Springfield-based company.
It currently has 23 locations in Missouri, Arkansas, Oklahoma, Texas and Illinois — 14 corporate-owned and nine owned by franchisees. It also is expanding to other states, including Florida and Tennessee.
A company-owned freestanding Andy’s with drive-thru is going up at 1200 Westport Road, and another will be at 10641 State Line Road, just south of QuikTrip. Both are scheduled to open in 30-to-45 days.
Andy’s offers vanilla and chocolate flavors but also can create variety of combinations using toppings — chocolate chip cookie dough, mint chocolate chip, Bordeaux cherry chip, hot fudge brownie, and butter pecan. Other menu items include old-fashioned sodas and freezes, malts, shakes, floats, the Turtle Split (vanilla frozen custard and a whole banana covered with hot fudge, crème caramel, roasted pecans and topped with a cherry), Butter Pecan Concrete (vanilla frozen custard blended with butterscotch and roasted pecans), Zarlengo’s Italian Ice, and custard bars.
Main Event Entertainment, a bowling-anchored entertainment center, is coming to the market with a new Independence location.
The company has broken ground at 4600 S. Cochise Court in the Crackerneck West Retail development.
It will have more than 20 bowling lanes, a multi-level laser tag arena, a gravity ropes course, and more than 100 interactive and virtual games. Menu items include sliders, Thai wings, tortilla chip sampler, specialty burgers, baby back ribs, flat iron steak, and specialty pizzas. It also will have a full bar. The nearly 50,000-square-foot center is expected to open in late 2015.
Main Event Entertainment, Dallas, was founded in 1998 and has nearly 20 locations.
To reach Joyce Smith, call 816-234-4692 or send email to firstname.lastname@example.org. Follow her on Facebook and Twitter at JoyceKC