Want to let someone else do the cooking this year?
The service launched earlier this year with plans for continued expansion across the U.S. throughout 2018.
We caught up with the chef to chat spicy peppers, pizza and where he likes to go on his day off.
Guests will be able to choose their own fish and fillings for custom maki rolls.
October was a lean month for restaurant openings in Kansas City, but there are still several new spots worth checking out. Sip on Negronis and chow down on Neapolitan pizzas at a swanky new hotel restaurant, get a taste of The Big Easy in Westport or scope out one of the city's only vegetari…
The menu will also include Korean-style beef short ribs, Filipino pork rib adobo and grilled vegetables.
Multiple fresh pasta dishes have found their way onto just about every great Kansas City chef’s menu lately. It’s easy to understand why: from protein to veg in every season, pasta serves as the perfect vehicle for just about any ingredient, and has the chewy, rich texture we all crave. So w…
Food and drink will be available from The Savoy, Waldo Thai Place, Q39, Hogshead KC and more.
She plans to open Southern Steakhouse and Oyster Bar by Soirée in Kansas City early next year.
The event space features a full commercial kitchen and chef on staff.
Options include a Kentucky-style Hot Brown, stuffed acorn squash, sweet potatoes and chorizo and more.
Look for new locations in Overland Park and Liberty.
People come from all over Missouri and Illinois to shop Jack Diffey's impressive fall crop.
These family meals illustrate what the holiday is all about: comforting food cooked with love and served to those we cherish most.
KimChee gives an introduction to Korean food's unique flavors by sliding some of them into classic American dishes.
It's the grown-up version of the mall food court of your youth.
Open to the public, the new venture is the latest from the KC Hopps restaurant group.
Standout dishes include butternut squash ravioli, seared honey-lavender duck breast, corn chowder and more.
Dan Edwards has turned his cinnamon roll recipe into a side hustle.
"If you like to party. And you like tacos. This is gonna be your kinda dive!"
The former Genessee Royale Bistro owner is preparing grab-and-go salads, soups, sandwiches and more.
The new hotel will feature two restaurants: XR, serving wood-fired pizzas, and Lazia, serving modern takes on Old World Italian.
The River Market staple is a welcome addition to Westport’s ever-expanding food culture.
The menu includes small plates, seasonal toasts, salads, flatbreads, sandwiches and beignets.
Chef Ann Liberda prepares authentic Thai dishes while bar manager Darrell Loo crafts playful cocktails.
For the past two years, she has worked in the kitchen at the Kauffman Center for the Performing Arts.
Before, he was best known for his food at the beloved, now-shuttered Pachamama's.
The menu includes loaded toasts, brunch parfaits, salads and small plates.
The menu includes smoked and pickled mussels, yogurt tarts, poached crawfish, steamed sea bass and more.
Other offerings include a beer mug-shaped preztel, potato chips served with 'nduja and fried cheese curds.
The city welcomed a huge new food hall, its first location of Shake Shack and more.
The swanky new food menu from Bryan Sparks and Joe Shirley features crab cakes, pig wings, gnocchi with clams and squid ink rolls.
His new menu includes a classic cassoulet made with local rabbit, pimento cheese fritters, black-eyed pea hummus with bacon jam.
Kansas City has always had a soft spot for a good donut shop. Much like our barbecue, we have enough donut shops, each with their own specialty, to keep everyone happy. Whether you prefer a warm glazed yeast donut or a soft and moist cake donut made for dunking, Kansas City has plenty of per…
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.
The chef arrived in the Kansas City area earlier this year after runs at St. Louis restaurants.
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.
Customers can look forward to a larger menu at the sandwich shop.
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.