Ray Lamar hasn't spent decades perfecting his donuts. In fact, his namesake shops still use the same recipes that Ray developed in 1933—at the age of 17—when he got his first job working a donut fryer. World War II and a postwar career as a stockbroker interrupted Ray's donut-making pursuits, although he returned to his roots in 1960 when he founded the first LaMar's Donuts.
The shop went on to become a Kansas City icon, with crowds arriving well before 6 a.m. to line up outside the doors and taunt the roosters for sleeping in. Ray and his wife, Shannon, eventually decided to expand their business into a regional empire, and LaMar's Donuts currently boasts 27 franchised stores spread across six states.
Even with all of this growth, decades-old traditions still dictate how things are done. The workers prepare more than 75 different kinds of donuts, hand-making fresh batches of perennial favorites as well as recent inventions each and every morning. In addition to the original glazed creation that dates back to 1933, the menus can feature a variety of cake donuts with flavors such as red velvet, apple spice, and maple.
Since donuts and coffee go together as naturally as paper shredders and subpar report cards, the stores also prepare cappuccinos, mochas, and other coffee drinks. These are all made with handpicked beans that slowly roast inside Italian brick ovens.
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.
Planet Sub sidesteps the flavorless land mines of days-old bread, opting for filling-packed subs and sandwiched meaty delights. The menu may differ slightly between the two locations, but omnipresent signature subs cross state lines to sate hungering masses, such as the bacon-bolstered mega roast beef ($4.69/$7.29 ) and the Planet BBQ, a saucy concoction stacked with ham, turkey, and roast beef ($3.99/$6.99 ). Vegetarian options abound, so meat abstainers can try the spicy cheese sub ($4.49/$6.99 ) or the pesto bello ($4.99/$7.19), which is loaded with portobello mushrooms, red peppers, and a tomato-garlic pesto as smooth and suave as an Italian R&B crooner.
At Don Chilito's Mexican Restaurant, the most popular item on the menu is Don?s Famous ?Traditional? Burrito: an agglomeration of ground beef and seasoned frijoles tucked inside a flour tortilla and topped with a choice of sauce. Sauce choices range from chilito style to the chili con queso sauce?a blend of cheese, spices, and peppers. The chefs also build their own dips, such as the jalapeno bean dip, which complement rolled corn tortillas and pork-stuffed soft tacos.