On weekends, Fütbol Club Eatery & Tap opens at 7:30 a.m.—an unusually early time for most restaurants known for a healthy array of beers on tap and a pub-like atmosphere. But their hours reflect the Fütbol Club's primary passion: to champion the game of soccer at all levels. Surrounded by fellow fanatics and a head-spinning array of soccer memorabilia, fans flock to Fütbol Club on Saturday and Sunday mornings to watch English Premier League games live and nosh on breakfast burritos or biscuits. Domestic soccer is also a big hit, as Fütbol Club often fills to standing-room-only during Sporting KC soccer matches.
Not to be left out of the soccer theme, the menu boasts items such as the Beckham Burger and Buckminster's balls—baked dough garnished with garlic butter and parmesan. When not transfixed by the soccer action on the indoor TVs, guests can head outdoors, where a large porch lets guests air their cleats out in the breeze. Fütbol Club donates 1 percent of all proceeds to local youth soccer clubs.
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.
Trezo Vino Wine Bistro deals in delicious and sharable plates coupled with an extensive wine collection. Discover new cooking and utensil-wielding techniques as you watch your soon-to-be-eatens be prepared in the restaurant's exhibition kitchen. Dinner items include favorites such as the Day Boat Scallops, served with crisp potato galette, grilled asparagus and pancetta aioli ($24), and the pasta al fungi, a freshly made spinach pasta with caramelized oyster and two varieties of mushroom ($17). For open-air appetites, Trezo Vino offers an outdoor patio with a special small plate menu, served nightly from 4 p.m.–10 p.m. Savor the chicken artichoke dip ($8) or the lobster mac, a cheesy monument to human innovation and crustacean defeat ($10).
Ingredient restaurant offers a smorgasbord of gourmet and customizable culinary bites in a quick-serve atmosphere, catering to dietary restrictions whenever possible. Local ingredients claim squatter's rights on the menu, sprucing up dishes such as the custom salads ($8.95), with more than 75 options to arrange into fully functioning veggie ecosystems.
On street corners from Texas to North Carolina, Johnny Brusco's Pizza serves up piping-hot slices of New York, and that's not whistling Dixie. It's not even kazooing Yankee. The franchise boasts a lineage that stretches back to 1965, when pie-smith Johnny Pace opened up his pizzeria just outside of Syracuse. Though the menu stays true to Johnny's classic style, today's crust-tossers aren't afraid to switch things up in modern style. Gluten-watchers can dig into a flour-free variant of the crust, and their specialties include such daring choices as a cream cheese pizza, a Philly-esque steak and cheese, and a zesty gourmet pie with spinach, sun-dried tomatoes, black olives, and artichokes. Outside of the round stuff, diners might select a summery strawberry-pecan salad, a classic plate of bruschetta with pesto, mozzarella, and marinara sauce, and a finger-licking dessert of cinna-knots.
Founded in 1964 by a tile maker as an edible canvas on which to practice his square-cutting, Imo’s original St. Louis–style pizza features a thin, cracker-crisp crust topped with homemade sauce and Provel cheese, then sliced into squares. The love child of a culinary fromage a trois between cheddar, Swiss, and provolone cheeses, Provel melts into a soft, creamy pool reminiscent of the delicious dairy lagoons tucked away high in the Swiss Alps, and can be enjoyed on Imo’s pizza for its minimalistic beauty or as a blank canvas for a DIY pizza experience ($12.38–$14.76 base price for a large). Pile on any of Imo’s 14 fresh toppings—including pepperoncini, hamburger, Canadian bacon, and jalapeno—or indulge in one of its popular specialty pies (less than $20 at either location). The all-meat pizza combines sausage, hamburger, bacon, Canadian bacon, and pepperoni, while the veggie deluxe (mushroom, onion, green pepper, and tomato) hosts a stately garden party in one’s mouth.