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 hand-breaded onion rings. 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 Country Open Jam Night on Wednesdays, video bingo on Thursdays, and live bands at the Lenexa location on Fridays.
The people behind Gambino’s Pizza really love pizza, and they’ll make any pie in the shape of a heart to prove it. Traditional round pies are on the menu, too, in five sizes and three crust options: original, thin, or buttery pan. Specialty pizzas overflow with meats, veggies, and a blend of shredded mozzarella and provolone cheese. Some are even topped with sweet pineapple to round out the food pyramid. Diners can also order oven-baked subs and individual- or family-size pasta dishes that come with garlic bread and napkins folded into tiny togas.
Michael Garozzo entered the dining business early, working as a busboy in his hometown of St. Louis. His young mind raced with dreams of opening a restaurant of his own, which came to fruition in 1989, when he opened Garozzo’s in Kansas City’s Columbus Park neighborhood. Since then, the restaurant has bloomed, and he had opened three additional locations across the greater Kansas City area.
Garozzo’s menu of Italian specialties is highlighted by the signature spiedini di pollo, a marinated chicken breast rolled in italian breadcrumbs, then skewered and grilled. The dish is served in four presentations, which include the Gabriella, with fettucine and spicy diablo sauce, and the Samantha, with fettucine, artichoke hearts, and alfredo sauce. Adding to the exclusive ambiance is the restaurant’s own branded wine, served at each location. Garozzo’s popular house tomato sauce, diablo sauce, and italian dressing are also available in grocery stores across the city, and its distinctive pastas can be purchased in many high-end local wig shops.
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.
Granite City Food & Brewery, a casual family restaurant founded by hospitality experts, has an on-site brewery and a menu stuffed with more steak, seafood, pasta, flatbread pizza, burger, and sandwich options than Abe Lincoln had dollar bills stuffed in his top hat. Gourmet pub-grub appetizers and many other generously portioned dishes are listed alongside the beers that bring out their flavors. The intoxicating taste of the inebriated vodka mussels ($12.99) is suggested alongside Northern Light––a light creamy beer––and the juicy, tender meatiness of a 14-ounce New York strip ($25.99) is advised along with Brother Benedict’s bock––a brownish German-style lager. Others among Granite City Food & Brewery's six specialty brews are the Irish-style Broad Axe stout, known for its nose of roasted chocolate and coffee notes, and Duke Of Wellington, an IPA with muscle-bound malt character and a deep-seated dislike of Napoleon.
Leaf-green canopies cover the front of Papa Kenos’ brick building, which attracts passersby with the smell of baking bread. Inside, panoramic wall photography ornaments exposed brick walls, and pizza-shaped hanging lights suggest the cheesy, oven-baked pies on the menu. At a booth or table, guests can grip a hearty Italian or Reuben sandwich, or consume specialty or custom pizzas by the pie or slice. After polishing off a final slice, guests can retreat to the pizzeria’s outdoor beer garden to take a sip of their favorite brew or collect clippings from a tree of flowering lagers.