We have been pouring candles since 1992 and loving every minute of it. Being self-taught, we use the wrong wax, wrong wick, WAY too much fragrance and it all works together in harmony to create the most fragrant, clean, happy candle you could ever find!
Café Europa serves up elegant American cuisine in a friendly, easygoing atmosphere. In 2007, celebrated local chef Nathan Feldmiller expanded this once lunch-focused eatery into a lunch, dinner, and brunch mecca, which has garnered notice for its homey ambiance. The menu offers a meal to comfort any appetite—excepting those for destruction—and showcases a variety of options, from the crestwood burger to the spinach and feta quiche (both $10) and smoked salmon salad ($12). Dinner specialties include steak tartare ($10) and scallops and risotto ($18). Dinner descends dramatically onto tables from feeding firepoles between 5:30 p.m. and 10 p.m., Monday through Saturday.
Though André and Elsbeth Bollier left Basel, Switzerland for Kansas City in 1955, they didn't really leave the Old World behind. Finding his adopted home bereft of fine pastries, André set out to "bring something new and exciting" to the city, as his son Marcel told the Wednesday Sun in 2011. A master pastry chef, he began selling his handcrafted swiss confections at his eponymous store, André's Confiserie Suisse. Intent on re-creating the feel of an authentic Swiss confiserie, he relied on natural ingredients and pure butter to produce his treats' signature rich flavor. Soon, André expanded his business to two tearooms festooned with the flags of several Swiss cantons.
Now joined by third-generation members of the Bollier family, André's Confiserie Suisse remains faithful to that original vision while creating new lines of seasonal and signature bites. In addition to hand-decorated caramels, fruit tortes, and freshly shelled circus peanuts, the display cases feature grand cru truffles made from single-sourced cocoa beans whose flavors reflect the soil and climate of their exotic original locales, including Madagascar and Bolivia.
Planet Sub sidesteps the flavorless land mines of days-old bread, opting for filling-packed subs and sandwiched meaty delights. The menu may differ slightly between the two locations, but omnipresent signature subs cross state lines to sate hungering masses, such as the bacon-bolstered mega roast beef ($4.69/$7.29 ) and the Planet BBQ, a saucy concoction stacked with ham, turkey, and roast beef ($3.99/$6.99 ). Vegetarian options abound, so meat abstainers can try the spicy cheese sub ($4.49/$6.99 ) or the pesto bello ($4.99/$7.19), which is loaded with portobello mushrooms, red peppers, and a tomato-garlic pesto as smooth and suave as an Italian R&B crooner.
The Coffee Girls' menu lures in Argonauts of the ante meridiem with its siren song of caffeine, smoothies, juices, and breakfast items. The coffee ($1.80 for a 16 oz.) is freshly brewed using beans from local bean baron Broadway Roasting Company and is accompanied by an entourage of caffeine-crowded specialty drinks such as the freeze ($3.95 for a 16 oz.), which icily blends coffee with caramel or chocolate, and the coffee girl ($3.95 for a 16 oz.), which drops a double shot of espresso with vanilla-bean flavoring capped with steamed cream.
Quintons Waldo Bar’s lively atmosphere ripples with sound waves from local DJs and greets noses with the savory aromas that waft from the pub’s sandwiches, soups, and salads. Each of the menu's three famous reubens ($8.99) splashes sauerkraut, melted swiss, and thousand island dressing across corned beef, turkey, or pastrami, creating a tastier hand filler than a fistful of stamps, and the T.A.C. ($8.79) populates bread borders with avocado- and cream cheese-capped turkey. Potato-and-bacon wedges sail across creamy soup ladled into cavernous bread bowls ($4.50) and the Chicken Fiesta salad ($8.99) brims with tortilla chips, fresh avocado, and chopped chicken breast sided with homemade salsa and ranch dressing. Tykes can choose to order kids’ menu classics such as grilled cheese or PB&J ($4.99) without the crust, placating picky eaters and ravenous trash compactors alike.