"Sleek and shiny and glamorous" is how The Pitch's Charles Ferruzza described Cafe Trio in a 2009 article reviewing the eatery's at-the-time new location, although his praises didn't stop there. He also doled out compliments about Executive Chef Adam Yoder's European-inspired food, which earns a rating of very good to excellent from Zagat.
In the glow of paper lanterns, colorful paintings crafted by local artists hover over plates of Faroe Islands salmon roulade and hand-cut tenderloin fillets, which diners can enjoy while gazing out at the fountain and trees of Mill Creek Park. Outside, an expansive deck?open year-round?offers alfresco dining through the warm summer months, as well as unobstructed views of the resident snowmen of Country Club Plaza throughout the winter.
Santora's pie masters craft 17 gourmet and signature pizzas entirely from scratch, tossing each crust by hand, slathering it with house-made sauce, and festooning the savory circle with fresh-cut vegetables and locally sourced meats. The margarita pizza begins with a zesty pesto base before piling on fresh slices of tomato, garlic, and basil, whereas Lil Anthony's 8 Cheese pie showcases a gooey synthesis of romano, parmesan, feta, alfredo, mozzarella, cheddar, smoked provolone, and the shop's signature herb blend. Juliana's Taco pie disguises all the components of a taco—salsa, refried beans, fresh ground beef, and sour cream—into a form that is easier to share, but harder to hide under a derby hat. Alternatively, uncover the cornucopia of veggies, pepperoni, hamburger, italian sausage, meatballs, and canadian bacon cleverly concealed beneath the Mamma Mia pizza's extra heap of golden cheese.
Emerging from a wood-fired oven framed by brick and white marble, gooey, melted mozzarella bubbles atop a freshly crafted pizza. With this oven as their centerpiece, Open Fire Pizza’s pizzaioli curate a menu of gourmet pizzas and calzones composed of fresh, local, and organic ingredients. The pizzeria strives to make a minimal impact on the environment by powering its eatery with rooftop solar panels, maintaining zero-trash policies, and fueling its ovens with wood from well-hugged trees. Meanwhile, Open Fire Pizza nourishes its surrounding community by hosting regular art openings and open-mic nights.
In 1993, the basement of a Minneapolis apartment building was transformed into an Italian restaurant, becoming the first Buca di Beppo. The owners soon found themselves riding a wave of popularity and marinara sauce as they opened new restaurants across the nation. Today, the eatery occupies 97 locations nationwide, from San Francisco to Times Square.
At each location, chefs maintain the northern and southern Italian flavors that made the original so popular, with a few American twists. Then they serve it up in massive, family-style portions, making Buca di Beppo a favorite place for hungry families and groups of friends.
For starters, the chefs bake up batches of Cheesy Bread Florentine, a colorful combo of spinach, roma tomatoes, and garlic sprinkled over Italian bread and sealed in place with fresh, melted cheeses. Entr?es are prepared with an eye toward quality and quantity, both of size and selection, complete with Veal Parmigiana, Baked Ziti, and classic Italian-American staples like Ravioli and Lasagna. And in keeping with the convivial atmosphere, they also serve truly decadent desserts. The Mt. Vesuvius Dark Chocolate Cake erupts with melted chocolate, and the Colossal Brownie Sundae towers above other sweets with six scoops of ice cream and tiers of sundae trimmings.
The slogan at Minsky’s Cafe and Bar is “Gourmet, and Going to Stay that Way.” The slogan says it all, doesn’t it? Minsky’s was chosen at “Kansas City’s Best Pizza” several times, and for good reason. The ingredients and dough are fresh, and customers have a plethora of options to choose from, including types of crusts and gluten-free options. If you’re not in the mood for pizza, not to worry; there’s also wings, salads, calzones and more! Get a great, fresh meal at Minsky’s, and soon you’ll be back for more.