Drawing on his Thai heritage and more than 20 years of experience behind the grill, Executive Chef Manop Vasant showcases the flavors and traditions of Southeast Asia while sizzling up morsels of meat and veggies behind tableside hibachi grills. Chefs showboat as they slice, dice, and sizzle up patrons' meals and incriminating photographs across the hot iron griddles. Kitchen cooks whip up rice noodles and curry, and sushi chefs coil thin, sashimi-style slices of tuna, avocado, and cucumber in edible rice and seaweed cylinders.
Midway One Stop Diner's staff takes its homestyle comfort cuisine seriously, especially when it comes to the Big 70 challenge. This platter of seven biscuits, four slices of bacon, two servings of hash browns, and 70 ounces of creamy sausage gravy is so hearty that it has only been finished by three people. Not to worry, though?the majority of visitors who aren't up to the task have a range of diner classics to choose from, all of which are served 24 hours a day. Three-egg omelets and hot cakes are crafted fresh throughout the day and night alongside platters of grilled or fried pork, steak, or chicken. Another signature dish is the monster burger, a 1-pound patty smothered in cheese and other toppings.
At Sideshow, people dance to music from DJs and live acts, sip from glasses filled with one of more than 20 beers, and play games such as pool. Sideshow's daily specials fuel merrymaking and include such deals as the Saturday Friction dance party, with $5 A.B.C. doubles and $4 long island iced teas, $2 Tuesdays, a celebration of the traditional start of weekend with $2 well drinks and domestic bottles, and Ladies' Night on Wednesdays. Twist and wheel across the open dance floor to a wide variety of DJs and live musical guests, with upcoming performers including gypsy rockers Vagabond Swing on December 1 and the indie group Scouts on December 9. Guests reserve relaxing time-outs in the VIP Blue Ribbon Room lounge, or challenge each other's ability to clobber shiny spheroids at one of the pool tables.
Cuisine Type: Modern global; American cuisine
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking garage
Most popular offering: Lobster mac 'n' cheese
Alcohol: Full bar
Delivery / Take-out Available: Yes
Outdoor Seating: Yes
Pro Tip: Please make your reservations ahead of time, we'll be happy to have your table reserved and ready.
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
Our scallops are amazing. Can't go wrong with the diablo shrimp and grits either.
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
We have a comfortable, quaint, contemporary lounge setting, offering an upscale feel with a casual approach. We like to focus on the social dining aspect of eating out. Not stuffy, just well-executed.
In your own words, how would you describe your menu?
It's a global approach to modern American dining. Very eclectic, offering vegetarian and gluten free options, along with your traditional offerings in a not-so-traditional way. There's honestly a little bit of something for any palate.
Is there anything else you want to add that we didn't cover?
Large group and private parties are our specialty, we pack the house on a regular basis for birthdays and celebrations.
It’s easy to toss some regular cheese and pepperoni on a pizza and call it a day, but the chefs at Sophia's strive for something more with their pies, something that awakens the palate. That’s why they crown their gourmet pizzas with ginger-apple chutney and gruyére cheese. Beyond pizzas, they whip up tapas-sized portions of housemade baked italian meatballs and sea scallops wrapped in smoky bacon. Their cuisine draws inspiration from Southern European dishes—in that vein, the chefs use stocks of fresh seafood and pastas to craft entrees such as the ravioli aragosta with lobster-, shrimp-, and scallop-stuffed pouches and asiago cream sauce. Glasses of wine complement the upscale food, and the vino menu catalogs more than 100 different selections. They range from sweet rieslings and sparkling wines to pinot noirs as bold as a third grader enrolling in college.
The cuisine’s elegance doesn’t go unmatched by the decor—lofted ceilings affect an airy modern atmosphere, which complements the contemporary paintings of local scenery by artist David Spear. Spear hails from Missouri, and he’s been ensconced in Columbia’s art community for more than a decade now. His evocative paintings evince scenes of colorful individuals in an urban setting, as well as black-and-white works.
When Chef Sam Donehue bought the Kaullen Mercantile Company building, he was amazed at how many architectural flourishes remained intact from its original 19th-century incarnation. A scrolled iron balcony and fluted iron columns graced the 10,000-square foot facility, evoking the German Vernacular style as tastefully as the foyer’s countless still-life paintings of schnitzel. Chef Donehue opted to restore many of the other details, from the dining room’s cross-sawed red oak floors to the elegant gallery porch. With these renovations, O’Donoghue’s Steaks and Sea Food was born.
Today, Chef Donehue complements his restaurant’s classical décor with old-fashioned—yet ever-delicious—steaks and seafood entrees. Drawing upon 25 years of culinary experience, he crafts mouthwatering Kansas City strip steaks and grilled tilapia. His salads come with a choice of six house-made dressings, including sweet poppy seed and spicy honey jalapeño.