In the eyes of New China Town's proprietors, dining, at its best, should be a communal experience. That's why an entire section of the menu is dedicated to family dinners. Accommodating up to six people, these shareable feasts include staples such as crab rangoon, kung pao chicken, and those tasty strips of paper inside fortune cookies.
Of course, all of New China Town's traditional dishes––from BBQ pork to orange chicken smothered in housemade sauce––are available as individual portions, too. Alongside Chinese specialties, the culinary team whips up a handful of Thai dishes, including beef pad thai and red curry with shrimp. Meals unfold inside a cozy dining room with simple white booths, lime walls, and orchids.
At the age of eight, Po Hwang learned to craft noodles from scratch in his family’s noodle factory in Taiwan. When he and his wife opened his namesake eatery, Po’s Dumpling Bar, he shared his technical tips with his kitchen staffers, teaching them how to roll and cut dough so that the resulting strips are the perfect size for basket weaving. The crew continues to use the from-scratch products as the foundations for a number of dishes, including sesame-sauce noodles with ground pork as well as noodle soup with sour cabbage.
Meals kick off with starters such as the pork-filled emperor’s dumplings, which Food & Wine mentioned in their round-up of great Kansas City eateries. The chefs enhance flavors without ever using MSG, keeping dishes healthful and free of abbreviations. Hwang can often be found traversing the dining room, sharing stories about the traditional Chinese-American dishes on his menu, such as the general tso's chicken and the country-style tofu. House specialties include boneless poultry, such as fried chicken or marinated duck. The full bar brims with selections of beer, organic wine, and cocktails.
At New Peking, chefs trained in China, Taiwan, and Hong Kong build an extensive menu of traditional dishes to represent the diverse cuisines. In addition to classic favorites such as sesame chicken or sweet-and-sour pork, the kitchen also broadens its approach with specialties incorporating Thai and Korean influences.
A three-course duck meal leads taste buds through a trio of Chinese standbys, beginning with tender peking duck, then duck with bean sprouts, and finally a light duck soup that refuses to be pigeonholed into a traditional first-course role. Diners sample flavors of the sea with orange roughy or the schools of scallops, shrimp, and abalone collected in a crispy Bird Nest Triple Delight noodle bowl.
Owners Peter and Andrea Nguyen apply 20 years of Chinese cooking experience to fill empty tummies with an extensive buffet of bottomless eats and cooked-to-order dishes for delivery. Diners stroll down the alley formed by glass-domed counters to search sizzling trays filled with fresh dishes, such as stir-fried beef or bubbling soups. A chilled section shelters a colorful spread of fresh fruits and salads to fill out meals with natural sugars and roughage. A private dining room accommodates up to 50 guests with room enough to sate a large celebration or seat an emergency session of the state senate.
Crispy on the outside, flaky on the inside?the skillfully deep-fried fish at City Fish and More have kept customers coming back for more than 30 years. Fillets of catfish, tilapia, and basa, battered and breaded with special seasoning, arrive at tables alongside traditional Southern sides. Following in the footsteps of his quality-conscious grandfather, who opened the first fish market in Kansas City, Kansas, in 1938, owner Pete Badalucco only sources the freshest seafood and crinkle-cut fries with exactly 16 ridges.
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.