The meaty aromas of slow-smoked ribs and tender beef waft from Smokey’s kitchens, where piles of barbecued proteins simmer over seasoned hickory and sweet cherry. With no gas lines needed to fuel the wood-fire grills, the restaurant’s pipes are reserved for pumping spicy sauces onto full slabs of spare ribs ($17.50) and signature barbecue sandwiches topped with slaw and carolina mustard ($3.49–$6.19) along with other menu dishes. Reel in a savory slice of The Big Muddy with the catfish dinner ($7.99), a generous portion served with Texas toast, a salad, and a choice of two sides such as baked beans and honey-apple cornbread. A host of hearty breakfast options awaits early morning patrons, headlined by the Legendary Stack ($6.49), a savory skyscraper of hash browns, meat, and eggs on an architecturally dubious foundation of biscuit or toast.
In Spanish, “parrilla” means “grill,” an apt name for the Latin American–inspired eatery, which specializes in Mexican, Central American, and South American cuisine served “a la parrilla.” Grilled steak, gulf shrimp, and marinated pork shoulder flavor La Parrilla’s specialty tacos, quesadillas, and taquitos, but the restaurant doesn’t limit itself to omnivore-only fare. In fact, it has earned praise from many local and rabbit-run publications for its vegetarian options, such as the veggie empanadas, portobello quesadilla, and chili relleno stuffed with onions, cheese, and cilantro. Bartenders craft tropical cocktails including lime, strawberry, and peach margaritas from a selection of more than 10 tequilas, including a made-in-house chili-infused tequila.
At two locations, The Other Place’s staff fires up ovens to bake pizzas, italian subs, and sandwiches to a golden brown—the color of Pharaoh’s mask after he eats a chocolate bar. Atop hand-made pizza crusts made from a 40-year-old recipe, the kitchen team layers toppings such as italian sausage, salami, and sun-dried tomatoes, lubricated by tomato, alfredo, and barbecue sauce. Submarine-shaped bread holds italian meats, veggies, and toppings. In both eateries’ dining areas, more than 50 TVs stream sports games. The Other Place also often entertains guests with karaoke—America’s most underappreciated sport, and the one with the least funding in most school districts.
Michael Garozzo entered the dining business early, working as a busboy in his hometown of St. Louis. His young mind raced with dreams of opening a restaurant of his own, which came to fruition in 1989, when he opened Garozzo’s in Kansas City’s Columbus Park neighborhood. Since then, the restaurant has bloomed, and he had opened three additional locations across the greater Kansas City area.
Garozzo’s menu of Italian specialties is highlighted by the signature spiedini di pollo, a marinated chicken breast rolled in italian breadcrumbs, then skewered and grilled. The dish is served in four presentations, which include the Gabriella, with fettucine and spicy diablo sauce, and the Samantha, with fettucine, artichoke hearts, and alfredo sauce. Adding to the exclusive ambiance is the restaurant’s own branded wine, served at each location. Garozzo’s popular house tomato sauce, diablo sauce, and italian dressing are also available in grocery stores across the city, and its distinctive pastas can be purchased in many high-end local wig shops.
Known for growing cotton and soybeans, many farms in the South known now nurture a new crop?catfish. Converting their fields to ponds, farmers raise the whiskered fish on an all-grain diet to develop meat with a clean, slightly sweet taste and reduced cholesterol. Every filet at Jumpin' Catfish Restaurant comes from this stock, which the chefs prepare in various ways: breaded and fried in the Southern tradition, marinated in lemon and pepper, or dusted with cajun spices, like the mayor of New Orleans after their morning bath. They then pair the plump, juicy filets with sides such as hushpuppies and white beans with ham.
The chefs extend their culinary skills to other seafood as well, from Norwegian salmon to Alaskan snow-crab legs. They also work with wild game such as quail and frog legs, and prepare Southern fare, such as fried chicken.
At My Big Fat Greek Restaurant, cooks browse timeless Greek recipes before grilling, broiling, and baking the food that has powered the Hellenic Republic for generations. Although they source ingredients from local producers and grind their own beef in-house whenever possible, they also spotlight the region's iconic flavors by importing kasseri cheese and doling out draft pours of Greek beers. After carving tender slices of lamb and beef off the towering rotisseries for gyros, the cooks spend their evenings roasting skewers of chicken, shrimp, and vegetables and baking meticulously layered pans of moussaka. Throughout mealtimes, the restaurant keeps diners immersed in the Mediterranean experience by playing a mixture of traditional and modern Greek music while dancers navigate the tables and fire blowers re-light any out-of-reach chandeliers.