With lube and service centers spread across America, Valvoline Instant Oil Change ensures that roads from coast to coast teem with automotive vigor. Certified technicians perform a roster of services, including quick in-and-out oil changes that allow motorists to arrive without an appointment and remain in their car while Valvoline oils forge a truce between metal parts. Facilities also encourage odometers to reach up to 300,000 miles with an engine-guarantee program that helps motors live long enough to see tow trucks go extinct. Valvoline extends its care to cars of all makes and models as well as charitable organizations such as Big Brothers Big Sisters of America.
After a career of playing professional baseball, Bill Kelso hung up his jersey, tied on his apron, and started the original Kelso’s Pizza in 1969. Located near William Jewell College, the pizzeria quickly became a favorite haunt of the Chiefs players while they attended training camp. Despite relocating the restaurant, the current owners, Jeff and Kelly, still honor their father’s storied sports legacy; vintage photographs, jerseys, and generations of family trophies line the dining room’s walls while six flat-screen televisions play live sports broadcasts or chat with each other about their fantasy baseball teams.
Kelso’s Pizza strives to be more than a sports bar, though. Instead, the family emphasizes serving pizzeria staples in a family-friendly environment. The menu brims with baseball-themed names, like the Grand Slam pizza with eight hearty toppings—including sausage, mushrooms, and julienned stat sheets—and a host of toasted sandwiches, such as the Pennant Winner, a roast beef delight oozing with melted provolone and Kelso’s buttermilk dressing.
Santora's pie masters craft 17 gourmet and signature pizzas entirely from scratch, tossing each crust by hand, slathering it with house-made sauce, and festooning the savory circle with fresh-cut vegetables and locally sourced meats. The margarita pizza begins with a zesty pesto base before piling on fresh slices of tomato, garlic, and basil, whereas Lil Anthony's 8 Cheese pie showcases a gooey synthesis of romano, parmesan, feta, alfredo, mozzarella, cheddar, smoked provolone, and the shop's signature herb blend. Juliana's Taco pie disguises all the components of a taco—salsa, refried beans, fresh ground beef, and sour cream—into a form that is easier to share, but harder to hide under a derby hat. Alternatively, uncover the cornucopia of veggies, pepperoni, hamburger, italian sausage, meatballs, and canadian bacon cleverly concealed beneath the Mamma Mia pizza's extra heap of golden cheese.
CheeZies Pizza's dexterous culinary artists festoon fresh, floured canvases with brush strokes of tomato sauce and sprinkles of tantalizing toppings. Transport tongue tenants across the border with bites of the taco pizza, bearing spicy hunks of beef, black olives, and jalapeños on request ($8.99). A deluxe pie lounges under a sultry deluge of pepperoni, green pepper, and mushrooms ($8.99), and a tropical delight ($8.99) dons a multiflavored lei of savory Canadian bacon and sweet pineapple. Piles of barbecue wings ($5.99/8 wings) provide finger-licking substitutes to spherical eats, and hefty calzones ($8.99) volunteer portly packages of meat and cheese to tackle large appetites or fill in for vacationing boat anchors.
The brainchild of New York–native Joseph Palladino, Coal Vines Restaurant centers its Italian-inspired menu around thin-crust pizzas crisped inside a coal-fired oven. Chef T.J. Stack applies his years of culinary expertise working at the landmark Savoy Grill to Coal Vine Restaurant’s menu, which pairs its retinue of cheesy pies, pastas, and sandwiches with an extensive assortment of merlots, cabernets, and chardonnays freshly squeezed from the grape’s udder. The omelet and pancake stations erected during Sunday brunch augment the eatery’s Italian offerings with classic midday fare washed down with seasonal mimosas served by flute or carafe. Daily grinders can unwind during weekday Winedowns, which offer select glasses of wine for $5 from 3 p.m. to 6 p.m.Wine bottles nestle inside Coal Vines Restaurant’s every nook and cranny, flanking floor-to-ceiling doors that give way to a breezy patio stationed between potted plants and black fencing. In the dining room, floors burnished to a shimmering mocha hue reflect the bright red cushioned chairs that surround each table, and at night, candles illuminate the shiny marble bar laden with vino harvested from an on-site wine vault.
The Food Network recognized Waldo's downtown location on an episode of "The Best Of: Pizza Places"; the Lee's Summit site carries the same tasty recipes and a wide range of sauces, cheeses, and other fixings to outfit your delicious disc for lunch or dinner. Colorful ingredient combos, a medley of crusts, various vegan options, and a humongous salad bar populate the packed menu. The standard mozzarella and provolone on Waldo's traditional bread crust will satisfy cheese bigamists ($7.15 for 10", $16.35 for 16"), and culinary cowboys can go hog-wild with toppings such as Canadian bacon, Spam, and roasted corn on the buttery, chewy honey-wheat crust ($0.80 for each extra ingredient on a 10" pie, $1.95 per topping on a 16"). Extensive vegan and gluten-free menus offer healthy and tasty twists on Waldo's prized pizzas. The mammoth all-you-can-eat salad bar ($7 dine-in, $6 carryout, and $5 with a pizza) pleases leaf lovers with its 18 toppings and six drizzlings, including Italian dressing and the sound of the wood nymph's pleasant flugelhorn.
Windows covering the wall let floods of natural light pour across servers who bear trays of pastas and pizzas through Sutera's Italian Restaurant, which has been in business for three decades. As night falls, domed hanging lights glow overhead like hovering spacecraft, illuminating a weathered wooden bar where wall compartments backed in vibrant red contain ranks of bottled wines. At tables, patrons tear into meatball subs and burgers with italian seasoning, causing traders in napkin futures to pull out their cell phones.