The circular nest of Harvey’s at Union Station affords an uninterrupted view of Union Station’s ornate ceilings, chandeliers, and arched masonry. An open-air second-floor patio lines the outer rim of the restaurant, offering ideal people-watching views of both the inside of the eatery below and passing commuters. During breakfast and lunch hours, the kitchen hums busily as chefs stuff omelets with homemade italian sausage and rub shrimp with citrus and chiles for tacos. For Sunday brunch, a spread of brown-sugar-glazed ham and mini cinnamon rolls sprawls across long banquet tables like those a king might demand for all his stuffed animals.
Currently celebrating its 25th anniversary, Popeyes remains the flavorful lovechild of Cajun and Creole cooking, serving up a wide-ranging menu. Connoisseurs of crispiness can stick with Popeyes’ famous New Orleans–style fried chicken meals ($4.49–$6.89) surrounded with savory sides ($1.59–$3.79) such as warm flaky biscuits, red beans and rice, coleslaw, mashed potatoes, Cajun rice, and more. Otherwise, slather some livers and gizzards ($2.99–$5.49) onto a biscuit and eat it, temporarily imbuing you with the chicken’s mighty strength and ability to smell time. Avian-averse appetites can feast instead on a shrimp po’ boy combo ($6.19) with a pecan pie ($1.49) or Mississippi mud pie ($1.99) for dessert. And to keep your famished family from impeaching you and electing a new parent, quell multi-person appetites with bona fide family meals ($10.49–$30.99).
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.
When the Emery, Bird, Thayer department store was demolished in the 1960s, a local entrepreneur wanted to honor its memory. Adorned with stained glass, masonry, and wrought-iron archways salvaged from the building, EBT Restaurant opened in 1979 as a fine-dining establishment swarming with tuxedoed waiters and classic American dishes. Despite more modern and casual renovations, the eatery still stays true to its roots with a pair of brass elevator cages from the EBT store in the dining room that can be reserved for parties of up to four. The interior is filled in dark woods and soft golden light, and roses fill the room during season, including illuminated rose sculptures that hang above the bar. The original owner of the restaurant still maintains a rose garden at his home to provide seasonal blossoms that cluster throughout the dining room. Under the guidance of executive chef Tate Roberts, who describes himself as a ?culinary historian? with a modernist edge, the kitchen prepares a dinner menu split into contemporary and classic dishes. Contemporary selections include pan-roasted duck breast and an Alaskan halibut served with Yukon baby potatoes in a sherry broth with littleneck clams. On the traditional side, teeth tear into parmesan-crusted chicken and tender 4-ounce beef medallions in peppercorn cream sauce. Kansas City Star correspondent Jill Wendholt Silva called out the tableside preparation of the caesar salad for two, in which a server deftly whisked a dressing of egg yolk, garlic, and anchovies together with mustard, olive oil, and a dash of Tabasco. Silva also had high praise for the experience stating, ?If I had to pick a single reason to recommend EBT, it would be the refined service.? While admiring the flowers or relaxing to live music in the lounge, patrons can uncork a bottle from an extensive international wine list with hundreds of distinct vintages. Fresh juices and syrups add an original touch to the signature cocktails, including a contemporary variation on a sidecar with Courvoisier VS, Grand Marnier, and lemon-infused orange syrup, all served with a slice of fresh orange and a sugared rim.
In her early 20s, Heather Redman worked in a swanky Omaha eatery, where she served countless bottles of high-end wine. There, she developed a passion about learning about fine wines, amassing a wealth of knowledge that she now shares at Swirl Wine Bar and Shoppe. Heather reduces her carbon footprint maintains freshness by keeping all her reds and whites—as well as select craft beers—on tap. The tap system prevents the wines from being exposed to oxygen, maintaining flavor quality from the first glass to the last. Each beverage can be complemented by a concise selection of shareable bites, including assorted chocolate truffles and house-made pita paired with roasted red pepper hummus.
While Swirl's roomy lounge complete with comfy leather seats and couches invites visitors to stay and relax, the shoppe also caters to patrons on the go. Bottles of wine and craft beer line retail shelves throughout the lounge, and Swirl's wine and beer clubs reward members with monthly packages of hand-selected libations instead of just pictures of hands selecting libations.
The cooks at Marty's Bar-B-Q encourage diners to get their fingers messy as they take on meaty feats of smoked sausage, pulled pork, and saucy slabs of ribs. The bill of fare bursts at the seams with country-style delicacies such as burnt ends⎯the lightly charred tips of a beef brisket––and mozzarella sticks⎯the golden-brown fruits of the rare mozzarella flower. Diners plant their forks in salads topped with grilled chicken and smoked turkey, or attempt to wrap their hands around towering sandwiches filled with ham, pork, and turkey. Baby-back ribs and smoked chicken slathered in a char-broiled glaze, tangy barbecue sauce, or lemonada marinade tempt palates alongside traditional sides of sweet slaw, fried pickles, cornbread muffins, and potato salad.