The Filling Station independently serves locally roasted espresso and coffee and a scrumptious selection of breakfast and lunch bites in a garage-themed café. Browse the Union Hill menu for the Filling Station's caffeinated concoctions, with espresso roasted from Broadway Café and Roastery and coffee from Oddly Correct Coffee Roasters. For breakfast, the Filling Station offers a plethora of baked goods, from blackberry peach muffins ($1.80) to freshly baked cinnamon rolls ($2.25). Lunchtime brings the killer veggie wrap ($7.50), packed with spinach, tomato, onion, carrots, and more. The Westport menu is more compact, but you can still pick up an apple walnut Danish ($2.50) or almond marzipan croissant ($2.50) in the drive-thru before heading out to hunt the evasive galloping fig tree.
The disparate sounds of softly clinking wineglasses, cheering sports fans, and rhythmic dance beats simultaneously emanate from Kansas City's eclectic entertainment district, Martini Corner. With six locally owned hot spots ranging from Barrell 31, Sol Cantina, and Empire Room to Haus, a German sausage joint with European beers on tap, Martini Corner offers something for revelers of all kinds, including several DJs. (And there's always plenty to eat, with eclectic options such as The Drop Bistro's list of nearly a dozen global takes on bruschetta.) Free parking keeps this thriving neighborhood hub accessible.
One autumn day, 13-year-old Shanita McAfee wandered through her local apple orchard, plucking the ripest, plumpest apples. She had done this for years with her dad and siblings, but this year was different. Instead of giving the apples to her mom for apple pies, Shanita decided to take on the challenge herself. She loved her mom's pies, but didn't understand why her mom would use a store-bought crust if she was going to put in the effort to make everything else from scratch. So, Shanita started experimenting with various homemade-crust recipes, and her passion for cooking was born.
Though Shanita?s repertoire has expanded to include savory dishes, such as New Orleans?style shrimp and pan-seared seafood, her cooking philosophy remains the same: fresh, seasonal ingredients prepared with love. Magnolia?s chef has also made it her mission to challenge people to "experience traditional Southern ingredients and food in a different way." That's why she creates things such as braised oxtail lasagna and Grown Up grilled cheese?toasted farm-to-market challah bread with smoked gouda and Tillamook cheddar served with bacon horseradish dip and a 401K pamphlet.
Early risers swoop to Succotash for a burrito of love (a buttermilk pancake wrapped around scrambled eggs, two strips of bacon, and cheddar cheese, $6.95), cake and a smile (smiley face of two eggs sunnyside-up and a bacon mouth atop a buttermilk pancake), or Count of Monte Delicious (Black Forest ham and Derby sage cheddar triple-stacked between layers of Hawaiian french toast, with home fries, $7.95) from the breakfast menu. If you're still asleep dreaming of steel children and living motorcycles between the hours of 7 a.m. and 11 a.m., catch culinary action with a quick cheese and seasonal fruit plate ($7), cup of tomato bisque ($2.95), heartwarming smoked-gouda and artichoke-heart sandwich on grilled sourdough ($7.25), or heart-beefing roast-beef sandwich ($8.25). No breakfast or brunch is complete without a fresh-squeezed glass of orange juice (large, $3.75) or steaming mug of Café du Monde coffee ($1.50), and you can always get a $1 side of gravy to pour over your meal or dining pal's shoes.
Armed with passed-down family recipes, two tenacious sisters serve up fresh dinner rolls baked on-site alongside sandwiches, salads, and soups that eschew preservatives in favor of all-natural ingredients. Big Momma's famous cinnamon rolls come in a triumvirate of flavors and boast diameters of up to 9 inches, making them qualified Frisbee stunt doubles. An aromatic duo of breakfast sandwiches and coffee pries open eyes each morning, and lunchtime hails a parade of hearty sandwiches with turkey, roast beef, and veggie fillings, which patrons can order solo or flanked by a bowl of the daily rotating soup.