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.
For most people, the word "pub" implies pretzel bites and fried pickles. Pig & Finch Gastropub has these staples?but they also have roasted marrow bones and seared foie gras. The contemporary restaurant combines American and European influences to create a paradoxical place, where the menu pleases both foodies and folks who just want a burger.
It's a good spot for locavores, too. Heirloom veggies from nearby farms and wild mushrooms show up in entrees like oven-roasted farm hen and salmon in parchment paper. Some foods come from the restaurant itself, including the housemade garlic sausage in the duck cassoulet. But for all its gastronomical elegance, Pig & Finch?as evident by a lively patio that is pet friendly?strives to emulate the casual, communal vibe of an after-work hangout spot. Guests can celebrate the grand opening of the Omaha location over an assortment of drinks, including cocktails and craft beers.
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.
Roaring flames rise and fall inside the kitchen of Wai Wai Thai Place Express. Some might think that a dragon lives there, but it?s just the dramatic cooking methods of Pa Noi and Pa Nut, the restaurant?s culinary team. The pair also makes noodles tumble through the air at this edible circus, where flavors from Thailand coalesce in classic dishes such as pad thai, panang curry, and galanga chicken soup. Guests can witness the performance from nearby booths and tables that sit within view of the kitchen, where cooks chop bell peppers rather than fashioning them into clown noses. The stove?s heat summons the veggies? crunch for ginger-laced stir-fries, and scallions and garlic unlock the flavors that dwell within the peppers' colorful shells. At a handful of outdoor tables, diners can marinate in fresh air and sunshine as they munch soft spring rolls and crispy pork ribs kissed with garlic and sriracha.
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.
More than a decade ago, a moose with azure fur wandered into a Prairie Village bar and became a regular, sipping on spirits and chatting up locals. This tall tale about the founding of Blue Moose Bar & Grill might not be exactly true, but it does evoke the laid-back vibe of the eatery's two locations, inside each of which a crazily grinning moose head overlooks the dining room. Brews babble from taps as chefs whip up pub fare with creative twists—fusion-inspired chipotle remoulade bedecks crab cakes, and sliced pickles sizzle in house-made beer batter till they reach a crispy, golden hue. The Overland Park location invites local musicians to fill the air with tunes each Friday, and the Prairie Village restaurant hosts art fairs, seasonal wine dinners, and other events throughout the year. During warmer months, both Blue Moose locations extend dining service onto spacious patios or mobile booths carried by passing bison