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.
Armed with a culinary education from Le Cordon Bleu in Paris, Chef John Westerhaus uses classical techniques and international flavors to create refined American cuisine. His inspiration stems from a deep love for the simple menus of Parisian sidewalk cafés. For starters, a chipotle-spiked hollandaise sauce blankets a plate of smoked salmon and corn cakes, and garlic-ginger dipping sauce graces lobster spring rolls. For entrees, the restaurant's chefs demonstrate their mastery of traditional American cuisine by grilling rib eyes, Kansas City–style strip steaks, and trout fillets over a pile of smoldering baseballs.
Purple booths and napkins add a splash of color to the dining room's gently lit earth tones. Stone walls divide the dining area from the kitchen, and two walls of floor-to-ceiling windows separate the restaurant from the outside world. To keep things lively indoors, the restaurant hosts live performances by local musicians Wednesday–Sunday, serenading diners with cool jazz and gentle R&B melodies.
As the doors to Gaslight Grill's back room swing open, the sounds of Dixeland jazz and the aromas of sizzling Angus steaks waltz forward together to greet guests. Lynn Zimmer and the Jazz Band play rollicking tunes from the 30s and 40s on Wednesday?Sunday nights as diners tap their fingers across the surfaces of menus filled with hand-cut steaks, pistachio-crusted salmon, and jumbo prawns drizzled in beurre blanc. More than 200 wines complement meats from land and sea, and a nimble barkeep dishes out mixed drinks and jetpack fuel for the ride home. It might be difficult to say goodbye, however, to a stately dining room lined with plush booths and illuminated by twin chandeliers.
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.
Add some sepia tone and photo grain, and a snapshot of Hereford House could make it pass for an old Western saloon. But the photo would actually be of a modern steak house that churns out aged steaks, seafood, and ribs—the same fare that put Kansas City meat markets on the map at the turn of the century. In the dinner menu, most everything walks across the grill before being served. The steak oscar entree eschews the barriers that separate land from sea by teaming up a 6-ounce filet mignon with jumbo lump crab pilfered from crustacean birthday parties and pan-seared to perfection. Juicy tenderloin medallions come smothered in red-wine demi glace, and oven-roasted cuts of salmon arrive in pools of garlic herb butter.
“Laissez les bon temps rouler” is a favorite saying at Jazz, a Louisiana Kitchen; translated from French, it means, “let the good times roll.” With a blend of Cajun cuisine, cold drinks, and live music, the restaurant recreates the rollicking atmosphere of New Orleans' French Quarter. In the kitchen, chefs orchestrate multiple Gulf Coast flavors in classic louisiana catfish po'boys and blackened-shrimp platters, or let simple, properly prepared oysters and broiled crawfish stand on their own. Servers draw frothy mugs of beer from local breweries CIB and Keg Creek or mix specialty cocktails and frozen daiquiris. The lively atmosphere has drawn musicians such as two-time Grammy nominee Gerald Clayton and Mr. Tambourine Man.