Victor's Chicago Pizza prides itself on serving the greater Kansas City community with a menu and the gargantuan list of pie packers. Specialty pizzas include favorites such as the all-meat option with succulent pepperoni, Italian sausage, hamburger, ham, bacon, and mozzarella cheese ($17.49 for a 12" deep-dish pizza), or the Maui Wowie blanketed with ham, pineapple, red onion, and mozzarella ($16.99 for a 12" deep-dish pizza).
Cooking up Italian staples and baking pizza has been a Walker family tradition since 1969, first at a pizza franchise and now at their own Old Shawnee Pizza and Italian Kitchen. They use the skills they've perfected over the last 40 years to make everything from their Alfredo-topped ravioli stuffed with three types of seafood to their Midwest-style pizzas on homemade dough.
They first top their inventive pizzas with sauces such as the classic red, salsa, spicy peanut, or garlic olive oil. From there, they use their multitude of unique toppings to create most any pie their customers can dream up, barring ones that bear an uncanny resemblance to Burt Reynolds. They also cook up specialty pizzas such as the Caribbean Jerk, made with jerk sauce, chicken, onions, pineapple, and roasted red peppers.
On street corners from Texas to North Carolina, Johnny Brusco's Pizza serves up piping-hot slices of New York, and that's not whistling Dixie. It's not even kazooing Yankee. The franchise boasts a lineage that stretches back to 1965, when pie-smith Johnny Pace opened up his pizzeria just outside of Syracuse. Though the menu stays true to Johnny's classic style, today's crust-tossers aren't afraid to switch things up in modern style. Gluten-watchers can dig into a flour-free variant of the crust, and their specialties include such daring choices as a cream cheese pizza, a Philly-esque steak and cheese, and a zesty gourmet pie with spinach, sun-dried tomatoes, black olives, and artichokes. Outside of the round stuff, diners might select a summery strawberry-pecan salad, a classic plate of bruschetta with pesto, mozzarella, and marinara sauce, and a finger-licking dessert of cinna-knots.
The fragrance of sizzling burgers and roasting pizzas floods Kanz's City Pizza and Burgerz's wood-paneled dining room. Chefs hand-toss signature pizzas with 13 different toppings such as pepperoni, sausage, and pineapple and pair 8-ounce burgers with freshly cut fries and coleslaw. More than 45 types of imported and domestic beer moisten mouths owned by people or cyborgs ages 21 and up. The restaurant regales guests with weekly special events, such as Saturday-night karaoke at the Olathe location, Texas hold 'em on Saturday afternoons at the Lenexa location, and live music.
In 2008, Culinary Institute of America alum Dan Janssen and four friends camped out to secure a spot in the Great Lenexa BBQ Battle. Dan immediately began training for the event, honing his recipes and asking friends and family to taste-test each smoky cut during weekend get-togethers. Great Lenexa, it turned out, was just the tip of the dry-rubbed iceberg. Over the next few years, Dan and his culinary crew refined their dishes, expanded their menu, and began raking in the ribbons—including five awards in the 2013 American Royal Barbeque Contest, taking 3rd place overall in sides and 5th place in beans.
Their barbecue is no longer a competition-only treat. The Rub Bar-B-Que & Catering makes it available to the Olathe area. Alongside classic pulled pork and beef sandwiches, Chef Dan showcases inventive dishes such as burritos filled with burnt ends, jalapeños, and pico de gallo. His menu also sports plenty for rib-enthusiasts, from 1/3 racks to full racks ideal for large groups or one very determined ant.
At its more than 1,900 U.S. and Canadian locations, Applebee’s transforms each of its outposts into a neighborhood hangout via friendly service and unique atmospheric details. Inside, diners will find each restaurant decorated with relaxing warm tones and personal touches specific to the community, such as hometown sports memorabilia and in-person updates from the local weatherman.
Sourced from across the country, the restaurant's executive culinary team gathers chefs who have cooked at the highest levels, from upscale restaurants to major-league baseball teams. The result is a menu that reinvents traditional American favorites with modern flavors and ingredients. Chefs give many dishes a fun, kid-friendly flavor by turning entrees into finger food such as the quesadilla burger and wonton tacos, but they don’t throw knives and forks to the wind—staying true to classics such as slow-cooked ribs and sizzling cuts of steak.