Target Portrait Studios are operated by professional photographers who aim to help you capture special moments. Target's studios can be decorated for most any type of shoot, whether you're celebrating a mom-to-be, a graduation, or an upcoming holiday. Subjects also have the opportunity to choose their own backdrops or props, and they can even bring in their favorite toy or invisible friend. The customization doesn't end with the shoot, though?digital files can be personalized with borders, designs, and quotes and then printed in a variety of sizes.
There is plenty to see, hear, and smell inside Ceramics & Coffee House @ Paint, Glaze & Fire. Here you’ll see rows of clay-colored mugs, vases, plates, pictures frames, and figurines next to bits of colored glass for fusion projects. Overhead a mosaic of tiles painted by customers creates a colorful ceiling, and up front an espresso bar grinds PT's coffee beans and steams milk for lattes.
Debbie, a Paint, Glaze & Fire co-owner, especially likes seeing dads painting pottery with their kids. Debbie says that while a father and his children might not talk too much while painting, they're still communicating and sharing a lot more than if they were silently sitting in a movie theatre. Plus, after painting, glass fusing, or canvas painting this family will have a something to show for it.
While fun for the whole family, Ceramics & Coffee House @ Paint, Glaze & Fire focuses on cultivating the creativity and curiosity of children. Kids' parties and summer camps actively engage youngsters, as do the bimonthly Paint Me a Story sessions, where a favorite children's book is paired with a pottery painting activity. With space to house 30 to 40 adult-size imaginations, the studio can also host corporate team-building events, girls' nights out, and other celebrations.
Jim Sheridan's custard shop is packed with old-fashioned nostalgia. And it's not just the decor ? Sheridan's desire to create and sell custard sparked from his own childhood memories of adventuring to upstate New York to get his hands on the frozen treat. Now at Sheridan's Frozen Custard, Jim not only opts to incorporate creamy chocolate and vanilla flavors topped with everything from mangoes to graham crackers to a variety candies, but he views the real cherry on top as top-grade customer service. Caramel pretzel crunch concretes, fresh-baked strawberry shortcake Sundays, and cookie dough pies further satisfy sweet tooths. For those who prefer a straw to a spoon, the shop's shakes, malts, and smoothies are there for the sipping.
After years of perfecting those frozen treats Jim set out to conquer the world of burgers. To do so, he pulled from the same old-fashioned recipe book that inspired his sweet treats. The Olathe location's new food menu is filled with American favorites, from grilled-to-order steakburgers to hand-cut fries dusted with a kiss of salt. No matter the order, each meal is made with fresh, locally sourced ingredients, including grass-fed beef. Visitors can settle down at tables to enjoy their burgers and sandwiches or grab them to go at the convenient drive-thru.
Lenny's fills stomachs across the nation with a menu of hearty sandwiches stuffed with sliced-to-order deli meats, chicken and tuna salads made from scratch, and a specialty hot-pepper relish made from whole diced cherry peppers. Regular size subs measure 7.5 inches and contain a half pound of meat and cheese, and large subs stretch to 15 inches, pack a full pound of foodstuffs, and exert a gravitational pull on coastal tides.
The staff at Orange Leaf Frozen Yogurt rejects the oft-touted claim that Americans don?t care about nutrition. The problem, they say, has more to do with selection than anything else; most low-calorie sweets don?t hold a candle to a fudge brownie or a warm slice of apple pie. They kept this in mind when crafting their frozen-yogurt recipes, working tireless to develop a healthy?and equally delicious?alternative to the dessert status quo by turning to decadent confections and just-picked fruits for inspiration.
Their experiments thus far have yielded more than 60 frozen yogurt flavors, which take turns pumping through the self-serve machines that line their colorful shop?s wall. Before taking a seat in a bright orange chair, guests fill their dishes with cool, low-fat swirls of chocolate cheesecake, strawberry banana, and a classic tart that bites as pleasantly as a teething kitten. Juicy pears, crunchy granola, and gooey chocolate sauce headline a smorgasbord of at least 30 toppings ready to scooped or poured into cups before their final weigh-in.
Daniel and Selam Fikru, now husband and wife, met when they were high-school students in their native Ethiopia. They've lived in Kansas City since 1995, and together, they've helped a large following of locals try their first tastes of Ethiopian food and subsequently fall in love with its rich, distinctive spices.
The couple's traditional recipes have earned their restaurant, Blue Nile Cafe, a recommendation from KCUR FM’s Food Critics, a place on LocalEats’ Top 100 Restaurants in Kansas City list, and attention from Pitch. But their success over the past two decades hasn’t come without hard work. According to a profile by the Kansas City Star, Selam is in the kitchen by early morning six days a week, simmering meats and lentils in a medley of ginger, garlic, and rosemary. Selam’s labors yield a bounty of entrees—served atop communal platters—featuring marinated chicken and cubes of beef or lamb, as well as vegetarian feasts of lentils, potatoes, and greens. Diners scoop up dishes with pieces of injera, which is a spongy sourdough pancake.
In the dining room, cream-colored walls bear colorful paintings that remind diners of their meals' distant origins. For an additional taste of Ethiopian culture, guests can partake in a traditional Ethiopian coffee ceremony wherein staffers roast, grind, and brew fresh coffee to order. Guests can otherwise opt for refreshing glasses of wine out on the patio.
In addition to welcoming guests into the dining room, Blue Nile Cafe invites them into the kitchen during classes that guide students in preparing injera and other traditional dishes. The restaurant also equips pupils with spices and grains for simmering over their own trashcan fires.