Named Best Place for a Kid’s Birthday Party by the Pitch, and recently moved into a new and larger location in Tiffany Springs, Bounce House Moonwalks turns kids loose upon giant inflatables, interactive video games, a toddler area with a tiny roller coaster, and concessions. Parents can spend time using the free WiFi or hop around with their kids in the 24-foot-diameter spaceship that boasts air-filled aliens and a cockpit where kids can pretend they’re in space outrunning other inflatables. After zipping around the imagined universe, sock-clad tots clamber over, under, and through the plush tubes and barriers of the 72-foot obstacle course before cascading down its slide. Over at the Xbox 360 Kinect system, kids play interactive video games in which they use their bodies as controllers. Bounce House Moonwalks also allows families to leave the facility at any point and return within the same day for no additional charge.
Moti Mahal's cooks craft an eclectic menu of Indian specialties, reminding diners that Indian cuisine is more than just curries. Here, Punjabi spices season garbanzo beans, housemade yogurt smothers boneless goat, and simmering lamb soaks up hints of ginger and garlic. They can then compliment these dishes with naan breads stuffed with cheese or garnished with mint. Of course, the chefs whip up their fair share of curries, too, including the chicken goa curry, in which they stir tender chicken into creamy coconut sauce and fresh onion.
Whether they're preparing one of these curries or a seafood delicacy, they spice dishes to individual specifications. They can make adjustments for every type of diner, from those who prefer more mild heat to those who crave a good sweat after missing their daily jog inside a volcano. After meals, guests can cool off their tongues with desserts such as housemade mango ice cream.
When Joe Zwillenberg bought Westport Flea Market Bar & Grill, he preserved "an irreplaceable piece of the city's character," according to the Pitch, which dubbed him Kansas City's Best Local Hero in 2006. Thanks to Joe, the close to 30-year-old establishment—which had been marked for takeover by a national chain—is still churning out its famous 10-ounce burgers today. Made with ground Prime cuts of Kansas City strip steak and fillet from McGonigle's Market, the hearty handhelds earned CityVoter's Best Burger awards in 2008 and 2009 and were featured on Food Network's Meat & Potatoes in 2010. Diners can customize each time-honored patty with onions, pickles, or shredded historical documents from the condiments table.
The eatery—which is nestled within a bustling flea market—also offers 44 beers on tap, live music, and a game room with pool tables, foosball, and an arcade. It is also the home of the Tiger Club of Kansas City's weekly luncheons, which boast high-profile speakers from the world of sports.
Featured on Food Network’s Heat Seekers for its fiery pad thai chicken, Zagat-rated Thai Place Restaurant has been bathing traditional family recipes in spices ranging from mild to sweltering hot for more than two decades. A kaleidoscope of succulent seafood such as squid, scallops, and catfish spangle fried-rice and stir-fried dishes as ribbons of rice noodles interlace with traditional napa cabbage, chinese broccoli, and bok choy. Coconut-milk-infused curries come in red, yellow, and green varieties like a traffic light on a spice trade route, suffusing ample slices of chicken, beef, or tofu.
A large black-and-white photograph hung on the deli’s wall shows a crew of sandwich makers, each dressed for a bustling shift and smirking at the camera. The caption below reads, “Opening day – 1920”. For more than 90 years, LaSala's Deli’s team has lovingly stacked and wrapped sandwiches behind a counter proclaiming "LaSala's - home of the original poor boy". Above checkered floor tiles, red tablecloths populate with poor boys by the quarter, half, or full loaf, plus sandwiches filled with sliced corned beef or pastrami, and Italian pastas including lasagna and ravioli.
Taste Catering boasts a history of serving gatherings large and small for more than two decades, working closely with each client to plan and host memorable events. Long before guests arrive at the door, Taste Catering and its clients convene over the evening’s every detail, selecting menu items, beverages, and the ideal humidity level to induce a dewy glow. Hosts can choose to have hors d'oeuvres such as prosciutto-wrapped scallops circulated by servers, displayed on tables, or fired into mouths from a repurposed T-shirt cannon. For evenings trimmed with a full dinner, guests can dine buffet style or have entrees such as slow-roasted beef brisket and twice-baked potatoes hand-delivered by wait staff. The option for an open bar lets clients outfit drink lists with choices of craft and domestic bottled beer, red and white wines, mixers, and truth elixir.