Pull up a seat at the bar, order a drink and dig in!
Hungry past 11pm? These late-night destinations have the cure.
Chef-owner Katee McLean honors the street foods that originated in her grandmother’s homeland of Sweden.
These industry innovators are expanding what’s possible in food and drink in the Midwest, from groundbreaking chefs to progressive brewery owners and hospitality pros.
From chefs to pizzaiolos to baristas, these talented individuals are pushing boundaries either in kitchens of their own or under the direction of some of the region’s best chefs. Meet this year’s roster of rising stars in Kansas City.
From wood-fired dishes to affordable farm-to-table fare to crispy fried chicken, these are the can’t-miss spots that have opened in Kansas City from December 2017 to October 2018.
From smoking tomatoes to burying cabbage in coals, Brewery Emperial and Vicia are harnessing fire as an effective kitchen tool.
These family meals illustrate what the holiday is all about: comforting food cooked with love and served to those we cherish most.
From classic styles to beers inspired by everything from Indian lassi to rainbow sherbet, these beers offer a little something for everyone.
New breweries continue to open across the region, but that's not the only news to shake up the beer scene this year. From local malt, yeast strains and foeders to second locations and collaboration brews, these are the biggest, sudsiest stories of the year.
From an approachable amber lager to a beer that tastes like guacamole, you're sure to find something to love at these new Kansas City-area breweries.
Raise a pint to all of the brewers who are driving the craft-beer industry forward.
In our seventh-annual Feast 50 issue, we’re highlighting more than 400 winners and runners-up across 50 categories in the Feast 50 Awards, as voted by you in our readers’ choice poll.
Move over, peanuts and Cracker Jack: These 11 baseball stadiums prove that parks are seriously upping their concession games.
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…
Joseph and Far Thang of Victoria Gardens arrived in Kansas City after fleeing persecution in their native country.
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.
Norton was grown in Missouri prior to Prohibition, and became the official state grape in 2003, more than 180 years after being created.
Upgrade your next at-home happy hour with an all-local cheese and charcuterie board paired with fine Missouri wine.
In Missouri, bartenders and winemakers are hoping that renewed interest in Port and sherry leads to increased sales as well.
Upgrade your next at-home happy hour with an all-local cheese and charcuterie board paired with fine Missouri wine.
Filled with fondant and crushed cherries, the double-dipped chocolate confection has earned a cult following.
Husband-and-wife team José Luis Valdez and Lucia Fonseca sell 48 flavors of Mexican paletas, from chocolate to pistachio to tamarind.
Jarocho Pescados y Mariscos and Mariscos El Gato serve dishes inspired by the authentic coastal fare of Veracruz, Nayarit and beyond.
Salt takes on the properties and flavors of the environment it came from as well as the process used to produce it. Salt is produced in three ways: Most rock salt is mined from the earth where it naturally exists as deposits. Most table salts come from solution or evaporation mining when dep…
Salt can make or break any meal. Understand the diverse styles, properties and characteristics of the essential seasoning and learn how to cook with salt like a pro.
Travel 650 feet beneath Hutchinson, Kansas, to explore the fascinating evolution of its prehistoric salt vein.
Every year in our annual Tastemakers issue, we say that there’s never been as much creativity or energy in the local restaurant scene as there is right now – and every year it’s true. That’s because the volume of talent and innovation we see year after year only continues to grow and flourish.
These professionals are actively involved in defining what it means to eat and drink in our region.
Every year in our annual Tastemakers issue, we say that there’s never been as much creativity or energy in the local restaurant scene as there is right now – and every year it’s true. That’s because the volume of talent and innovation we see year after year only continues to grow and flouris…
Derek and Robin Felch carved out a niche when they started their duck farm in 2011.
Learn how the pros at Kansas City's Ibis Bakery make their outstanding breads and pastries.
The craft-beer industry in our region is growing bigger and stronger every day. New breweries are opening with increasing frequency, while well-established ones, both big and small, are expanding production and distribution at home and across the country.
The craft-beer industry in our region is growing bigger and stronger every day. New breweries are opening with increasing frequency, while well-established ones, both big and small, are expanding production and distribution at home and across the country. Here, you’ll read about happenings i…
The craft-beer industry in our region is growing bigger and stronger every day. New breweries are opening with increasing frequency, while well-established ones, both big and small, are expanding production and distribution at home and across the country.
Taylor Petrehn makes seriously delicious Neapolitan-inspired pizza at 1900 Barker Bakery and Cafe – and he’s sharing how you can make it at home, too.
The craft-beer industry in our region is growing bigger and stronger every day. New breweries are opening with increasing frequency, while well-established ones, both big and small, are expanding production and distribution at home and across the country.
The Fantasma family have devoted their lives to the humane slaughtering of animals.
Time to pop bottles and clink drinks: This month, we’re celebrating the winners of the 2017 Feast 50 Awards! The August issue, which also marks Feast’s seventh anniversary, is our annual hat tip to the men and women who are defining the flavor of our region.
Mitch and Julie Schieber founded the shrimp farm at their home in Oak Grove, Missouri, in 2015.
Grilled hot dogs and roasted marshmallows have long dominated the menus of summer camping trips. Tasty and satisfying, they’ll forever hold a place in our hearts. But let’s be honest: After a busy day of swimming, hiking or jockeying fellow anglers on the river, those humble meals often leav…
From the neon green sweet relish capping classic Chicago-style dogs to more adventurous toppings such as red pickled ginger or peanut butter, there’s not really a wrong way to dress up a hot dog. The following guide to hot dog stands, food trucks, carts and sausage shops features classic reg…
Brooke Salvaggio and Dan Heryer have built an agricultural oasis – mere miles from the city's urban center.
When we imagine where our food comes from, we tend to picture lush and colorful produce farms, ripe with fields of tomatoes and cucumbers. We envision cows in fields and chickens exploring fenced pastures. To varying degrees, the farms featured in the following pages meet that criteria – but…
From tocino to chicken adobo, every dish that comes out of KC Pinoy is derived from a recipe developed in the Philippines several generations ago.
Dig into eight different styles of cheese made at creameries across the Midwest.
The Kansas City pastry chef's artful chocolate jewels, colorful pâte de fruit and delicate caramels are almost too pretty to eat.
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