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.
Denise Ward grew up nourished by soul food that her mother skillfully prepared. After learning to prepare the same recipes herself, she dreamed of sharing them with other people. That?s why she and her husband, Perry, opened a soul food caf? in 1985, naming it Niecies Restaurant. In 2006, they expanded to a second location.
In the early hours, cooks grill pork chops for breakfast sandwiches and prepare signature plates such as the Sunrise Breakfast, which The Pitch asserts, ?may be the best way to start any morning.? Later in the day, plates of fried catfish and barbecue brisket share table space with bowls of beef stew more comforting to stomachs than teddy bears eaten whole. Homespun desserts such as peach cobbler sweeten palates.
The food gets served in a comfy diner-style setting. Thickly padded booths line two long rows of front windows, and diner stools prop up guests at the counter?in case they want to reenact scenes from their favorite road-trip movie, such as Ben-Hur. Floral wallpaper hangs cozily over wood-trim wainscoting, and plates of pancakes can be seen on the shelf between the kitchen and the dining area for that fleeting instant before servers whisk them off to tables.
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 while the Flying Snow Squirrel soars with flavors of macadamia nut liqueur, creme de cacao, and white hot chocolate.
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.
Taking a three-hour lunch break might be frowned upon when you're at the office, but not if you work for Taste of Kansas City Food Tours. The company's tour guides specialize in meals on the move, leading groups to nearby restaurants for samples of their specialties. The stops on the walking tour tend to be locally owned eateries located slightly to the left of the mainstream—though they don't shy away from a famous pizza joint or two.
One route takes guests through Crossroads, and the other explores Westport, but both fill the time between bites with facts about the neighborhood and its history. The tastings on each tour might change from day to day, so surprise is the only common ingredient. One thing you can be sure of, however, is that you'll end the afternoon with a full stomach and a stack of clean plates.
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.