Born of a union between Sports Radio 810 WHB and the restaurateurs at KC Hopps, Ltd., 810 Zone marries sports spectatorship with scrumptious sandwiches, burgers, and Kansas City barbecue. Gamblers can down a grilled salmon club at the Harrah's casino location or enjoy pizza at the Lee's Summit Zone, before a trip to the tables or before trying to pass off burgers as poker chips.
The menu at Sully’s Pub & Grille tames fierce appetites by exposing them to an imaginative menu of sandwiches, burgers, and entrees. Satisfy gastronomic cravings with the bacon-crowned Tenderloin Magnifico ($8.99), whose porky portion shares a warm pretzel bun with globs of melted cheddar and homemade Horsey sauce. Thanks to a slick of marinara and the cover of melted provolone, the hoagie-cushioned meatball grinder ($8.99) easily sneaks into unwary stomachs to search for any recently swallowed contraband, and the Idaho Wrangler ($8.99) one-ups the traditional burger by piling a heap of onion-haloed mashed potatoes atop its A1-glazed patty. The Brinner Plate ($5.99), which caters to breakfast fans by letting them eat it for dinner, chaperones eggs and bacon as they traverse the gravy-flooded terrain of waffle fries.
Lunar Bowl casts a nebular net across rounds of pin punishment, which unravel daily across 32 state-of-the-art synthetic bowling lanes. Built in 2001, the 38,000-square-foot facility has played host to the PBA National Tour twice, including the tour's nationally televised finals and nontelevised slip 'n' slide experiments in the 11th frame. The center's celestial theme soars over into The Blue Moon Lounge, where bowlers can take a break from strikes and spares to watch big games or create deep-space shadow puppets on a 150-inch HD projector screen. Guests can visit the newly built arcade, and the facility will be non-smoking as of June 3. On weekends, Lunar Bowl drifts further into intergalactic realms with laser-lit cosmic bowling, and, buzzing with the chimes of new high scores, an arcade provides various digital challenges.
When brothers Derek Boone and Dustin Craighead made the leap to restaurant ownership from backgrounds in the electronics industry and tattoo-parlor business, they probably didn't guess that they'd be serving some of their signature dishes to Guy Fieri. Their rustic, roadhouse-like gastropub, Swagger Fine Spirits & Food, was featured in an episode of the Food Network's Diners, Drive-Ins and Dives. Fieri looked on as Chef Jerry Forness prepared the tempura-battered suribachi burger, which sizzles the taste buds with hot asian mustard and sriracha chili sauce. After he took a bite, Fieri noted the crunchiness of the tempura and the piquancy of the wasabi coleslaw, saying, "That is a lot of flavor, man." Of the chili made with Flying Monkey Amber Ale, the gregarious foodie murmured, "Mmm. That's a meal right there, dude."
The episode also showcased dishes such as the hot wings and a pulled-pork sandwich made with smoked pork shoulder and handcrafted barbecue sauce. Patrons balance out the spicy, savory flavors with close to 50 draft beers and more than 50 types of whiskey—about the same variety you'd expect in Hemingway's liquor cabinet.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
More than 20 years after first opening the doors to their rustic, wood-paneled bar and deli, Quintons Waldo Bar continues to blur the line between lunch and late-night revelry with a menu that couples deli-style sandwiches with satisfying bar fare. Cooks assemble a triad of Reubens stacked high with mountains of corned beef, cracked pepper pastrami, and turkey. Napkins work overtime beside the divinely messy chicken-salad sandwich, which overflows with chicken breast baked fresh daily alongside a slew of other succulent meats. Frothy ales pour forth from the bar’s taps during festive nightly events such as DJ sets, when the steam that rises from potato-bacon soup stands in for fog machines.
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