Regardless of the season, Snow & Company strives to transform its guests’ mouths into winter wonderlands. Its signature snow cocktails combine housemade syrups, freshly squeezed juices, and spirits into frozen elixirs whose flavors range from citrusy to spicy. The Purple Rain, for example, blends Chambord with blueberry-infused Midnight Moon moonshine and fresh milk, whereas the Rockefeller—a twist on the popular manhattan—stirs cherry-infused rye with Cinzano sweet vermouth, angostura bitters, and sugary syrup. To contrast these icy sips, Hot-Tails come warm and often topped with fresh whipped cream, as is the case for the Tres Irish—Tres Leche triple-cream liqueur mixed with Jameson.
Though the lounge's list of libations constantly shifts, local ingredients and onsite prep remain its overarching prerogatives. This also affects the food menu, a catalog of shareable plates and sandwiches, as well as the decor, which features work by area artists. The open, chic space resembles a gallery more than a traditional restaurant, and it readily hosts group events that range from birthday parties to rehearsals for museum field trips.
As children practiced their spelling with chalk sticks and inkwells at the Daniel Webster School in the 1880s, they never imagined papers imprinted with exotic words such as vinaigrette and escarole would someday replace their notebooks. But more than a century later, the cupola-topped Romanesque Revival building—now known simply as Webster House—houses a restaurant where just such words appear on its menu of sumptuous new-American cuisine. As Chef Matt Arnold sears scallops and sea bass for dinner or whips up brioche french toast for Sunday brunch, the sound of clinking flatware fills dining rooms bedecked with antique furniture in the style of an English country home. An antiques gallery invites guests to recreate this stately look at home from a selection of 18th- and 19th-century pieces from around the world, including cabinets hewn from Georgian walnut and French fruitwoods. A collection of genteel gifts, such as Chinese porcelains and bow-topped boxes of stationery, rounds out Webster House's dignified collections.
The soulful pulse of Kansas City beats outward from The Drum Room’s historic dining room inside the Hilton President, where modern track lighting illuminates photos of jazz legends gone by and classic cocktails complement a dinner menu of urban comfort cuisine. Chef Eric Carter bridges the gap between homestyle cooking and cosmopolitan delicacies, drawing on local and seasonal ingredients to evoke a double-sided nostalgia for childhood and the height of the Jazz Age—when the restaurant first opened its doors. Tables whose wood still shivers with the excitement of meeting Frank Sinatra in 1941 host diners as they carve through grilled beef-tenderloin medallions ($30) or succulent cuts of smoked rib eye glazed with red wine ($34). A subtle kick of caffeine comes courtesy of the coffee-rubbed porchetta and caramelized scallops ($22), which keeps bellies alert with a side of red-eye gravy and a garnish of finely ground fire alarms.
C. Withers serves soulful homemade wings, rib tips, pastas, and more in a warm, friendly atmosphere. The menu boasts a range of hearty foods that smoke sequestered taste buds out of hiding, like the six wings and rib tips ($14.75) and eight-wing meal with two sides ($11.84). Noodle-based entrees such as the blackened chicken and sausage pasta ($10.60) let fidgety feeders practice shoelace-tying techniques at the table, and specialty cakes and other desserts sweetly cap off savory meals. Instead of using unhealthy frying methods, the skilled staffers at C. Withers prepare all dishes in either a broiler or a smoker, which ensures tender textures and rich flavors.
Since throwing open their eatery’s doors in 2006, the Wing Busters clan has made it their mission to treat every customer like family. The chefs glaze crispy wings in 46 distinct sauces and seasonings, adding doses of garlic-parmesan, hickory-smoke-barbecue, or incendiary habanero sauce that enables diners to singe their own eyebrows with a single breath. They also craft po' boys and beefy burgers to order, plus down-home sides including jalapeño hush puppies and okra.
After ordering from the counter, guests can mosey over to one of the four-seat tables speckling the snug dining area. Dangling pennants adorn the walls alongside an array of framed pictures, memorabilia-filled shadowboxes, and freshly inspected fire extinguishers.
The Blue Line celebrates all things sports with a menu of pub grub and a draft-beer lineup worthy of hoisting toward the eatery’s flat-screen televisions, which sit above its namesake—a bar emblazoned with a thick, blue line “that shines like new ice,” according to The Pitch. As build-your-own burgers and zesty wings sate hunger, bartenders pour drafts from craft brewers that include Schlafly, Boulevard, and New Belgium until 3 a.m. every night. The menu also contains—albeit barely—the Hat Trick, a burger composed of 1.5 pounds of Angus beef, a fried egg, three kinds of cheese, bacon, veggies, and an onion ring stacked irresponsibly near the top. Each day, the bar’s TVs stream footage of sports games, which are interrupted from time to time by live bands and anti-sports legislation.