Friends and families visiting KC Sushi find a cure for the landlocked blues in the restaurant’s sushi rolls, teriyaki dishes, and other specialties from the island nation of Japan. While waiting for their meals to arrive, diners can feast their eyes on the back wall’s mural of snow-capped mountains, or investigate the sushi bar, where chefs do one-finger pushups before they roll sushi with their dexterous digits. With the recent addition of larger tables, small and big groups alike can savor artfully designed sushi rolls, spicy crab salads, and steak teriyaki made fresh in-house.
Fleeing Europe following the devastation of WWI, Joseph Krizman, Sr. and his brother-in-law Matt Grisnik left their native Croatia for Kansas City, where they eventually opened up Krizman's House of Sausage in 1939. Today, the business remains firmly in the family, with Joseph Krizman III, at the helm as staff handmake batches of fresh, zesty Polish sausages. Sausage savants whip up a wide variety of encased meat dishes, from German brats and bockwurst, to Italian sausage and English bangers, ideal for siding with house-made sauerkraut and sweet apple struedel.
Bearing the name of its two owners, Nick & Nino's Pub is welcoming and unpretentious, serving up scratch-made food and cold craft beers on tap in a 7,000-square-foot loft-like space that hosts live music every Thursday, Friday, and Saturday night. Open from 11 a.m. to 2 a.m., the chefs serve up a menu of classic American pub fare, including hand-formed burgers and fries, the fan-favorite stuffed and fried mushrooms, and hefty entrees such as a 14 oz. ribeye.
After a trip to South America, restaurateur Sam Silvio was smitten with the desire to open his own churrascaria and began drawing up plans to that end with fellow restaurateur and brother Nick Silvio. Em Chamas sprang from this endeavor and now stands ready to dazzle diners with a continuous procession of meats grilled and skewered gaucho style. For a churrascaria experience at home, the restaurant packs and ships many of its authentic meats to doorsteps throughout the country. Family grill masters can dress up backyard barbecues with the gourmet flavors of Certified Angus Beef Pichana steaks and signature Brazilian linguica, while family sword masters can play passadore with something other than a prized teddy bear, for a change.
At the restaurant, two-course excursions begin with a trip to the gourmet buffet bar, where visitors sift through more than 30 culinary presentations including Brazilian and American fare, seafood dishes, and salads. Once guests flip their table's coin to the "bring it" side, passadores begin dancing out with various cuts of wood-fired meat?including top sirloin stuffed with provolone, bacon-wrapped chicken, Brazilian pork sausage, and caramelized pit ham?which they hand carve according to each eater's specified knife angle. To indicate satiation, diners simply flip the coin over or rip their napkin into the shape of a stop sign.
With a more casual dining experience, The Grille by Piropos in Parkville sets itself apart from its fine-dining sister establishment Piropos Restaurant. Nestled high in the hills of historic Parkville, it sits above the landscape, allowing diners to take in visions of Park University's beautiful gothic architecture or watch as the sun sets and the moon rises in the evening. Not only a restaurant for special occasions, it is also a favorite spot for everyday casual dining.
This vista-induced amnesia, however, doesn’t tend to last very long, as the aromas of South American–inspired food soon draw diners’ attention to the new casual-dining menu’s signature dishes from Venezuela, Mexico, and Argentina. This cuisine makes itself at home inside the dining room, where large, colorful murals and lavish wood furnishings give the restaurant an upscale, rustic ambiance. The outdoor patio, meanwhile, features views of the horizon and a fireplace, meaning at a certain time and from a certain angle, the sun is setting into the fire.
?Laissez les bon temps rouler? is a favorite saying at Jazz, a Louisiana Kitchen; translated from French, it means, ?let the good times roll.? With a blend of Cajun cuisine, cold drinks, and live music, the restaurant recreates the rollicking atmosphere of New Orleans' French Quarter. In the kitchen, chefs orchestrate multiple Gulf Coast flavors in classic louisiana catfish po'boys and blackened-shrimp platters, or let simple, properly prepared oysters and broiled crawfish stand on their own. Servers draw frothy mugs of beer from local breweries CIB and Keg Creek or mix specialty cocktails and frozen daiquiris. The lively atmosphere has drawn musicians such as two-time Grammy nominee Gerald Clayton and Mr. Tambourine Man.