Tim Griffin has come a long way from washing dishes. That first job gave set him on a path into the restaurant industry, which led to stints in almost every position including bartender, server, manager, and dish taster for visiting monarchs. He first used his experience to launch a catering company, and then kept evolving and founded his own restaurant, J.Bean's Gathering Place. Today, Tim—along with his wife Ibby and head chef Blair Johnson—welcome guests with a creative menu of dishes ranging from crab-rangoon dip to fish tacos. The two-level dining room evokes a warm, welcoming atmosphere with an abundance of hardwood furnishings and trim anchored by a stone fireplace. The establishment also often hosts special events, such as occasional live music on the patio.
You could travel to just about any corner of the globe and find a golf course designed by renowned architect Robert Trent Jones, Jr.?including more than 30 different states. Impressive as his portfolio is, even Jones, Jr. admits Deer Creek Golf Club in Overland Park is some of his best work. A four-star recipient from Golf Digest, Deer Creek balances beauty with adversity. Winding creeks follow golfers from one hole to the next as they work their way through the densely wooded layout, which features multiple holes that eclipse the 500-yard mark. Before or after rounds, players can improve their chances for par by stopping at the club's pro shop and stocking up on new equipment or having their golf balls outfitted with glasses.
Course at a Glance * 18-hole, par 72 course * Total distance of 6,811 yards * Four tees per hole * Course slope of 137 from the back tees * Course rating of 74.5 from the back tees * Click here to view the scorecard.
Earthy aromas from fresh-brewed beverages greet guests at the door of Le Peep, hinting at the espresso-based creations that await inside?Colombian house coffee, specialty blends, or the flavor of the day. Beyond coffee, the staff also sweetens cups with fruit smoothies. These handcrafted drinks accompany a menu of breakfast and lunch fare dominated by omelets and sandwiches. Whipped eggs arrive studded with fresh veggies or chorizo sausage, and half-pound burgers come layered with Cajun bacon, weighing down tables so that they don't have to be anchored in place by linens made of iron.
The dietary experts at Success Meals KC have a knack for creating healthy meals that taste just as delicious as their calorie-bogged counterparts. They concoct their nutritious alternatives according to a personalized meal profile, which they compile based on a customer's goals, caloric quota, lifestyle, palate, and ability to photosynthesize. By 6 a.m. each weekday, a bounty of three meals and two snacks lands on doorsteps, prepped for heating and eating. The three feasts include eatables such as a turkey-sausage breakfast burrito, a lunchtime mediterranean pizza, and grilled pork tenderloin, broken up by a midmorning snack and midafternoon dessert. Dishes are doled out according to several different programs, including ones for couples and kids, and are supplemented by guidance from dietary specialists to help achieve fitness.
Add some sepia tone and photo grain, and a snapshot of Hereford House could make it pass for an old Western saloon. But the photo would actually be of a modern steak house that churns out aged steaks, seafood, and ribs—the same fare that put Kansas City meat markets on the map at the turn of the century. In the dinner menu, most everything walks across the grill before being served. The steak oscar entree eschews the barriers that separate land from sea by teaming up a 6-ounce filet mignon with jumbo lump crab pilfered from crustacean birthday parties and pan-seared to perfection. Juicy tenderloin medallions come smothered in red-wine demi glace, and oven-roasted cuts of salmon arrive in pools of garlic herb butter.
Just as Ixtapa Mexican Restaurant's name honors the owners' oceanfront hometown in Jalisco, Mexico, the menu honors Mexico's iconic cuisine. These pages brim with favorites such as enchiladas, hefty burritos, and sputtering fajitas with marinated portions of beef, chicken, pork, or shrimp. The choices seem familiar, but there's no denying that their roots cross the International Date Line that separates California from Mexico. Mexican Coca-Cola fills glasses alongside a handful of imported beers, and the tangy crema sauces and vaguely sweet moles are all based on family recipes.