It's not just the diners that socialize at Mingle—the small plates rub shoulders too. Shareable, stick-to-your-ribs dishes such as bacon cheddar chicken on creamy mashed potatoes, drunken sliders braised in Sierra Nevada Stout, and Buffalo Trace bourbon meatballs top tables alongside lighter bites like a vegetarian florentine flatbread or a goat cheese salad topped with dried cherries, walnuts, and avocado slices. Any space left is reserved for an equally diverse lineup of drinks—the bar boasts as many as 130 unique beers, 20+ wines, 30 bourbons, and specialty cocktails. But the fun at Mingle doesn't just come from the mixing and matching of the shareable snacks: DJs spin tunes every weekend, and open mic nights attract local musicians and the area's best yodelers.
Salt-encrusted prime rib and a 10-ounce top sirloin, created from certified Angus beef hand-cut in house, depart the kitchen of Rumors Steakhouse daily to delight diner palates. Filet mignon can enter the dining room stag or accompanying crab legs or lobster. Sandwiches, entree salads, and four desserts round out Rumors Steakhouse's extensive menu, which diners can savor while sinking into the red leather seats surrounding the dining room's circular tables. Guests can also recline in a private dining area, a flat-screen-television-equipped lounge, or two outdoor patios boasting uninhibited amounts of oxygen.
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.
As the doors to Gaslight Grill's back room swing open, the sounds of Dixeland jazz and the aromas of sizzling Angus steaks waltz forward together to greet guests. Lynn Zimmer and the Jazz Band play rollicking tunes from the 30s and 40s on Wednesday–Sunday nights as diners tap their fingers across the surfaces of menus filled with hand-cut steaks, pistachio-crusted salmon, and jumbo prawns drizzled in beurre blanc. More than 200 wines complement meats from land and sea, and a nimble barkeep dishes out mixed drinks and jetpack fuel for the ride home. It might be difficult to say goodbye, however, to a stately dining room lined with plush booths and illuminated by twin chandeliers.
Tucked inside the lobby of the Overland Park Marriott Hotel, Nikko Japanese Steakhouse's chefs gracefully twirl their gleaming steel utensils and flip vegetables through the air while cooking filet mignon, teriyaki salmon, and scallops at each tabletop griddle. Traditional teppanyaki cooking is the foundation of the menu, which features seared morsels of steak and fresh seafood cooked before your very eyes instead of inside a magician's hat. Away from the sizzling action, the sleek sushi bar houses deft chefs slicing fresh sashimi and rolling ingredients into flavorful combinations, such as the spider roll's soft-shell crab, smelt roe, and avocado. Behind a second bar, the servers replace sushi with shakers of freshly squeezed fruit-juice cocktails and hot and cold pours of sake. Nikko Japanese Steakhouse also recently completed a renovation.
When he sets out to transform chicken, seafood, and certified Angus steaks into full meals, Dodge City Distillery's chef Jim Whiskey first marinates the cuts in house-made spirits before cooking them over the smoke that waltzes slowly from a slow-burning mesquite-hickory grill. Owners Derek Betz and Joe Effertz set out to celebrate Dodge City's frontier history with a nod to its origins as a whiskey depot, melding a full distillery with a restaurant serving Western and Southwest-inspired recipes. Tight-knit teams of servers, sometimes clad in cowboy hats and boots and riding invisible horses, bear dishes made daily from scratch as they navigate wood tables between the warm, brick walls of the main dining room. A map marking the Santa Fe Trail through Dodge City spreads across one wall, and an antique safe from the 1840s dominates the center of the dining space. The surprisingly sweet smell of the smoky spirit drifts from the stacked whiskey barrels that form a wall arching over the bar's 16 flat-screen TVs, which display college and professional football and basketball games. In keeping with the outdoorsy frontier mindset, Dodge City pursues several environmentally friendly initiatives and uses recycled glassware, cardboard, and water, some of which is collected through a runoff system on the roof or left out in saucers for thirsty tumbleweeds.