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.
Taste of Europe's shelves are filled with edible nostalgia. Owners and friends Gene Basov and Marat Tsitolovsky grew up together in Ukraine, and now stock their Overland Park grocery with traditional candies, smoked sprats, and other comestibles that are bound to make Eastern European transplants feel a bit at home.
?I enjoy dealing with people and taking them back to their childhood ? down memory lane,? Basov told The Kansas City Jewish Chronicle. Customers often come into the shop to request specific European foods, and Basov searches until he finds them.
English tea, French truffle salt, and Israeli jams are a few delicacies to be found on the shelves. There's also a deli stocked with European sausages and Kosher meats, and a bakery section filled with traditional cakes and pastries. Though the market caters to customers with European ties, it also welcomes shoppers who simply want to try something new, or who wish to impress friends with souvenirs from imaginary vacations.
Leon Butler opened Brookside Optical in 1989 with the vision that all clients, even those with hard-to-correct eyesight, could have access to stylish eyewear. Today, the shelves stock colorful frames ($100+) by small manufacturers and such designers as l.a. Eyeworks, Theo, and Anne et Valentin. Whether in retro cat-eye shapes or planted with futuristic jet packs, each pair of glasses is crafted by the on-site lab and ready to wear within days.
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.
At Tables With Taste, a mother-daughter duo combines their vivid imagination with more than 100 years of family tradition to bake up fresh cupcakes daily. Many of the custom-made treats emulate the appearance and tastes of beloved desserts, from the creamy zing of a root-beer float cake adorned with a straw to popcorn-flavored mini-cupcakes arranged in paper bags and served in a quiet, pitch-black room. The chefs also whip up pretzel challah bread, flour-free tortes, and chewy cookies for serving alongside their whimsical cupcakes.
Though André and Elsbeth Bollier left Basel, Switzerland for Kansas City in 1955, they didn't really leave the Old World behind. Finding his adopted home bereft of fine pastries, André set out to "bring something new and exciting" to the city, as his son Marcel told the Wednesday Sun in 2011. A master pastry chef, he began selling his handcrafted swiss confections at his eponymous store, André's Confiserie Suisse. Intent on re-creating the feel of an authentic Swiss confiserie, he relied on natural ingredients and pure butter to produce his treats' signature rich flavor. Soon, André expanded his business to two tearooms festooned with the flags of several Swiss cantons.
Now joined by third-generation members of the Bollier family, André's Confiserie Suisse remains faithful to that original vision while creating new lines of seasonal and signature bites. In addition to hand-decorated caramels, fruit tortes, and freshly shelled circus peanuts, the display cases feature grand cru truffles made from single-sourced cocoa beans whose flavors reflect the soil and climate of their exotic original locales, including Madagascar and Bolivia.