Born of a union between Sports Radio 810 WHB and the restaurateurs at KC Hopps, Ltd., 810 Zone marries sports spectatorship with scrumptious sandwiches, burgers, and Kansas City barbecue. Gamblers can down a grilled salmon club at the Harrah's casino location or enjoy pizza at the Lee's Summit Zone, before a trip to the tables or before trying to pass off burgers as poker chips.
When brothers Derek Boone and Dustin Craighead made the leap to restaurant ownership from backgrounds in the electronics industry and tattoo-parlor business, they probably didn't guess that they'd be serving some of their signature dishes to Guy Fieri. Their rustic, roadhouse-like gastropub, Swagger Fine Spirits & Food, was featured in an episode of the Food Network's Diners, Drive-Ins and Dives. Fieri looked on as Chef Jerry Forness prepared the tempura-battered suribachi burger, which sizzles the taste buds with hot asian mustard and sriracha chili sauce. After he took a bite, Fieri noted the crunchiness of the tempura and the piquancy of the wasabi coleslaw, saying, "That is a lot of flavor, man." Of the chili made with Flying Monkey Amber Ale, the gregarious foodie murmured, "Mmm. That's a meal right there, dude."
The episode also showcased dishes such as the hot wings and a pulled-pork sandwich made with smoked pork shoulder and handcrafted barbecue sauce. Patrons balance out the spicy, savory flavors with close to 50 draft beers and more than 50 types of whiskey—about the same variety you'd expect in Hemingway's liquor cabinet.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Quintons Waldo Bar’s lively atmosphere ripples with sound waves from local DJs and greets noses with the savory aromas that waft from the pub’s sandwiches, soups, and salads. Each of the menu's three famous reubens ($8.99) splashes sauerkraut, melted swiss, and thousand island dressing across corned beef, turkey, or pastrami, creating a tastier hand filler than a fistful of stamps, and the T.A.C. ($8.79) populates bread borders with avocado- and cream cheese-capped turkey. Potato-and-bacon wedges sail across creamy soup ladled into cavernous bread bowls ($4.50) and the Chicken Fiesta salad ($8.99) brims with tortilla chips, fresh avocado, and chopped chicken breast sided with homemade salsa and ranch dressing. Tykes can choose to order kids’ menu classics such as grilled cheese or PB&J ($4.99) without the crust, placating picky eaters and ravenous trash compactors alike.
Lunar Bowl casts a nebular net across rounds of pin punishment, which unravel daily across 32 state-of-the-art synthetic bowling lanes. Built in 2001, the 38,000-square-foot facility has played host to the PBA National Tour twice, including the tour's nationally televised finals and nontelevised slip 'n' slide experiments in the 11th frame. The center's celestial theme soars over into The Blue Moon Lounge, where bowlers can take a break from strikes and spares to watch big games or create deep-space shadow puppets on a 150-inch HD projector screen. Guests can visit the newly built arcade, and the facility will be non-smoking as of June 3. On weekends, Lunar Bowl drifts further into intergalactic realms with laser-lit cosmic bowling, and, buzzing with the chimes of new high scores, an arcade provides various digital challenges.
A family-owned eatery passed down through several generations, The Beacon Tavern fits right in with the historic neighborhood it resides in. The tavern's owners and proprietors, all of whom still live nearby, emphasize that close-knit atmosphere as they serve recipes made from scratch and meats hand cut on site.
Aromas from double-cut pork chops, north-atlantic salmon, and pale-ale-battered cod fill the air as 16 draft beers and a lengthy selection of reds and whites dazzles palates. A kids' menu keeps energetic youngsters occupied with built-in games and helpful tips for convincing parents why they should be emancipated.
The tavern's main dining room accents steaming plates of food with exposed brick walls and tall wooden booths. In warm weather, The Alley seating area features alfresco dining with sights of the South Plaza neighborhood and mischievous birds dropping gum into the hair of passersby. Meanwhile, parties and meetings convene in the upstairs Monk’s Loft area.
Burgers reign supreme at Ott's. Peruse the extensive menu for specialty selections such as a hickory burger or a Texas burger (topped with chili, cheddar, and onion bud), both of which are available in 1/3- and 1/2-pound sizes ($7.99 for 1/3 pound, $9.69 for 1/2 pound). "Ott" dogs, prepared with Black Angus beef, offer an upscale take on the ballpark classic. Try the original Ott with lettuce, tomato, and pepper relish ($6.29) or the Spanish Flyer with chili, nacho cheese, and scallions ($7.29). If you'd like to keep your meal as light at a globetrotting eccentric's hot air balloon, opt for a garden salad with eggs, onions, tomatoes, cucumbers, cheddar, scallions, and bacon ($6.59). Sandwiches and barbecue bites round out the menu.