Martinkovic opened Noah’s Cupboard in June
Chefs are using matcha in eats to add a mint color and earthy flavor.
The seafood spot in Lee’s Summit, Missouri, features a menu full of coastal fare.
Lincoln Broadbooks, manager of The Better Cheddar, is officially one of the biggest cheese experts in Kansas City.
He's earned a reputation in Kansas City for his Southern-style fried chicken.
Offerings range from Nashville-style hot chicken to Scandinavian sausages.
We caught up with the pastry chef to talk Mexican food, laminated dough and why unexpected combinations work so well.
She plans to shake up the current sandwiches and salads to add a hearty grain bowl and smoked trout plate.
The second location features a playful, colorful vibe.
Dishes range from fried chicken and mac 'n' cheese to cotija pimento cheese and a thick-cut Duroc pork chop.
Abigail Cheek's kits include pre-measured dry ingredients, recipe cards, a produce shopping guide and exclusive member portal access to videos.
Staples include the Mayan pork, pork tenderloin, shrimp po’boy and Cuban sandwiches.
The classically trained chef also has a degree in agriculture education.
We caught up with the chef to talk about Kansas City, Kansas, his favorite ingredients and fried chicken.
Hank Charcuterie's Vaughn Good is giving Kansas City diners an early taste of his much-anticipated new restaurant.
Look for smashed burgers, hot dogs, crinkle-cut fries, frozen custard and more.
We caught up with the chef to talk about her 35-year career, her favorite spots in Kansas City and what to expect at a dinner party at her house.
Pastry chef Deepal Patel competed on Food Network’s Spring Baking Championship earlier this year.
Thanks to owners Jill Myers and chef Wes Gartner, it's no longer a relic of the past.
These days, a simple, one-flavor milkshake doesn't always do the job.
Banksia serves Aussie-style savory and sweet baked goods.
Expect to see whole animals, plus plenty of sausages like traditional currywurst, knockwurt, Polish sausage and breakfast sausage.
He serves Neapolitan-style pizzas made with Kansas flour baked in a 20,000-pound wood-fired oven.
The Southern-inspired, lunch-only restaurant opened in the summer of 2016.
We caught up with Poelling to talk the perfect chicken-fried steak, Kansas City barbecue and the merits of cinnamon.
The Southern-inspired chef is hosting pop ups at Caenen Castle.
The newest location in the bagel empire features more breakfast and lunch sandwich options.
Chef Nick Martinkovic has finally opened his dream restaurant.
Look for bibimbap, Korean-style fried chicken wings, a bulgogi cheesesteak and more.
They plan to reopen somewhere in the Northland.
The mobile cart specializes in Philadelphia-style "water ice."
Jenny Wheat's restaurant will serve quick and fresh breakfast, lunch and snack options.
These openings in Kansas City put entrepreneurs’ diverse talents on display.
We caught up with the chef to talk about summer produce, what she eats when she's feeling under the weather and soup dumplings.
Sohaila Humayon serves delicious Indian and Pakistani cuisine from family recipes.
The classic Maine lobster roll is one of the best deals in town.
Dishes play on Kansas City’s nostalgia for The Savoy Grill, including avocado crab Louis, Caesar salad, scallops menieure and prime rib.
We talked to the chef about his ideal dinner, his favorite ingredient and why it's important to keep your recipes simple.
Flavors include Georgia peach, peanut butter crunch, maple pecan, Florida coconut and butter pecan.
The restaurant's famous roast beef sandwiches are headed to KC.
The menu will mirror that of the original Westport location.
The menu is full of classic coastal and gulf fare, including crab legs, lobster mac 'n' cheese, fried shrimp and more.
The market will sell farm-fresh meat, produce, cheese and more.
The new area will feature five food vendors in addition to the Plantain District food truck, a full-service bar, a stage and spaces for local retail artisans.
The restaurant is committed to serving the freshest food possible as responsibly as possible.
As construction continues on Parlor, Kansas City’s new food hall scheduled to open in late August in the Crossroads, the partners of RedWether Collaborative are ready share some big details. They have announced their new restaurant partners to date, and the new general manager of their soon-…
We caught up with the chef to talk biscuits, farm-to-table restaurants and the definitive Kansas City flavor.
Look for Puerto Rican specialties like lechon asado, jibarito and mofonga relleno, plus plenty of Mojitos and Daiquiris.
We talked to the chef about the smell of a really good tomato sauce, sleeping in and his housemade Old Bay seasoning.
The new restaurant will feature chef-driven modern Midwestern comfort food, craft cocktails, unique wines by the glass along with a nice list of regional craft beers.
The dream team includes executive chef Linda Duerr, general manager Keith Goldman and beverage director Doug Frost.
They didn’t so much move their restaurant as open a new one.
Move over, peanuts and Cracker Jack: These 11 baseball stadiums prove that parks are seriously upping their concession games.
Ice cream doesn’t always have to be so, well, vanilla.
Whether sitting on a mid-century swivel stool behind a shiny Formica countertop or anticipating the arrival of a carhop at your window, generations of Americans have grown up eating smashed burgers. The process for making smashed patties at most diners is similar: flattening ground beef on a…
Chefs in the St. Louis and Kansas City areas are remembering one of their own: Chef Jamie Everett of Farmhaus and Hank Charcuterie passed away unexpectedly in early June.
The meal delivery service offers flavorful customizable bowls.
He took on the executive chef job in early 2016 after several years at Room 39 under Ted Habiger.
Chef Tito de Dios will serve salads, rice, beans, pasta and soup from around the world.
Look for fresh mozzarella, fresh and aged Cheddar, creamy quark and cheese curds.
The food truck owner grew up on a 10-acre farm, and she’s been cooking with fresh produce her entire life.
Wes Gartner and Jill Myers have restored the iconic restaurant to its former glory, featuring nine different steaks and more.
Look for unique flavors like Joe's BBQ burnt ends, lavender-honey, pineapple upside down cake and more.
This month, Kansas City welcomed a handful of new international restaurants.
Summer is the perfect time to get out of your own kitchen, explore new cuisines and acquire new skills with local cooking classes. Culinary classes will teach you some new techniques you can use at home to “wow” your family and friends, and they're also a great way to meet new food-loving fr…
Chef Anita Moore plans to bring farm-to-table cooking and Southern sensibilities to her new restaurant.
While unseasonably scorching temperatures make it feel like summer is already here, spring menus are still in full force in Kansas City for at least a few more weeks. The early growing season means a respite from root vegetables and heavy, hearty fare in favor of fresh greens and herbs. It a…
Look for over-the-top burgers, flatbreads and decadent milkshakes, plus several vegan and vegetarian options.
We talked to the chef about his mom's signature chicken and rice, Krokstrom Klubb & Market and why you should ignore Instagram.
Joseph and Far Thang of Victoria Gardens arrived in Kansas City after fleeing persecution in their native country.
Space can be a big challenge for urban farmers; aeroponics, hydroponics and aquaponics provide solutions.
It's the latest concept from Jo Marie Scaglia, who owns The Mixx in Kansas City and Overland Park, Kansas.
They're partnering with researchers around the world to discover how growing Kernza, a perennial grain, could help solve myriad global environmental and food insecurity issues.
As the founder and executive director of BoysGrow in Kansas City, John Gordon, Jr. is gearing up for growth at the 8-year-old nonprofit organization.
We talked to Sparks to hear about his work at Broadway Bistro, his favorite dinner spot and his grandfather's goulash.
Years of discussion, development, and planning have finally paid off. Whole Foods Market unveiled its new store today, located a few blocks south of the Country Club Plaza. Visible from Brookside Boulevard, the gleaming store has many familiar features that the upscale market is known for an…
Kate Bryan offers both sweet and savory French-style crêpes stuffed with everything from Local Pig smoked ham to sun-dried tomatoes to Nutella.
Look for classic pies like the margherita in addition to more adventurous options like fig, prosciutto and caramelized onion.
Pastry chef Deepal Patel plans to introduce some ideas and influences from her native England, such as Victorian sponge cake traditionally served with tea.
The 40,000-square-foot food hall and social recreation venue will feature standalone restaurants and smaller counters from both local and national chefs.
Joe Shirley's new multi-level restaurant concept will feature some favorite dishes from Broadway Bistro.
Look for Vegemite toast, spanakopita, pavlova, Aussie hand pies and more.
The owners of The Foundry have given a facelift to the former late-night beer bar.
New specials include a take on a Cuban, a meatball sub, an Italian grinder and a Hawaiian pork and pineapple sandwich.
Chef Nutnisa Hoffman will serve popular dishes from her Mali Thai Bistro, including pad Thai, pad ka prao and spring rolls.