Aromas of Kansas City–style barbecue and meats smoked over sweet hickory wood in a rotisserie smoker permeate McGuire's Smokehouse. Slabs of ribs are juxtaposed to smoked veggies and homestyle sides such as coleslaw, onion rings, and red beans with rice. Chefs also smoke chicken wings before frying them and launching them into an inflatable pool of various sauces. Bottled beers such as Budweiser chase down eats, and Blue Bunny ice-cream sandwiches cool the tongue after smoky meals.
Known for growing cotton and soybeans, many farms in the South known now nurture a new crop?catfish. Converting their fields to ponds, farmers raise the whiskered fish on an all-grain diet to develop meat with a clean, slightly sweet taste and reduced cholesterol. Every filet at Jumpin' Catfish Restaurant comes from this stock, which the chefs prepare in various ways: breaded and fried in the Southern tradition, marinated in lemon and pepper, or dusted with cajun spices, like the mayor of New Orleans after their morning bath. They then pair the plump, juicy filets with sides such as hushpuppies and white beans with ham.
The chefs extend their culinary skills to other seafood as well, from Norwegian salmon to Alaskan snow-crab legs. They also work with wild game such as quail and frog legs, and prepare Southern fare, such as fried chicken.
Hand-tossed wheat or white crusts lay a golden base for Wheat State Pizza’s signature pies. Chefs spread cream-cheese sauce across a doughy foundation before sprinkling chicken, mushrooms, and provolone onto the Hawk’N Cheese pie, which comes with a high-pitched whistle that will summon it from the table to a gloved hand. Along with its inventive taco, buffalo, and barbecue-beef specialty pies, Wheat State Pizza bakes up make-your-own disks topped with the customer’s choice of three dozen different ingredients, from the familiar pepperoni and mushrooms to the unusual corn, cashews, and sunflower seeds. Philly-steak and barbecue-brisket sandwiches buttress the pie-centric menu, and fresh calzones sizzle with a similar taste to pizza that’s less messy to snack on while steering a jet ski that’s been modified to make the ride choppier.
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.
At two locations, The Other Place’s staff fires up ovens to bake pizzas, italian subs, and sandwiches to a golden brown—the color of Pharaoh’s mask after he eats a chocolate bar. Atop hand-made pizza crusts made from a 40-year-old recipe, the kitchen team layers toppings such as italian sausage, salami, and sun-dried tomatoes, lubricated by tomato, alfredo, and barbecue sauce. Submarine-shaped bread holds italian meats, veggies, and toppings. In both eateries’ dining areas, more than 50 TVs stream sports games. The Other Place also often entertains guests with karaoke—America’s most underappreciated sport, and the one with the least funding in most school districts.