Jason’s Deli, which Parents magazine named one of the 10 Best Family Restaurants in America in 2011, has served up an extensive menu of healthy, fresh, and organic deli fare for 35 years. After hearty cups of southwest chicken chili ($3.79/cup) whet appetites, the spinach-veggie wrap ends any take with a cinematic array of mushrooms, organic spinach, and sprouts wrapped in an organic wheat shell played by Robert Redford ($5.99). Chicken paninis smother natural grilled chicken with provolone cheese, pine nuts, and organic spinach between slices of olive-oil-basted french bread ($6.79). For dessert, try a fresh-baked cranberry-walnut-oatmeal cookie ($0.99) or a delectable slice of carrot cake ($2.99) as fluffy and sweet as a punctured teddy bear oozing grape jelly.
Even as they sliced fish ceviche and sizzled taquitos at La Parrilla, their popular Mexican restaurant, Alejandro Lule and Subarna Bhattachan often dreamed of opening a noodle house. Subarna longed for the plump momo dumplings and egg-noodle soups of his native Nepal, whereas Alejandro craved the Thai curries and Vietnamese pho he remembered from his years working in San Francisco. Combining their extensive culinary experience and shared ambition, the duo spearheaded Zen Zero, setting up shop directly across the street from La Parrilla.
Deep within Zen Zero’s kitchen, chefs fold fresh ingredients and spices into critically acclaimed dishes from countries across Asia and the Pacific Rim—from Thailand to Nepal and China. Their seafood, meat, and vegetable curries simmer, and pots of thai glass noodles, japanese udon, and vietnamese vermicelli bubble on stovetops. When discussing their cooking techniques with reporters from the Lawrence Journal-World, Subarna reported, “we use a lot of spice seeds: cumin seeds, fenugreek seeds, cardamom pods.” These seeds add a distinctive concentrated flavor to their dishes, which servers carry with glasses of specialty cocktails and chilled sake through the dining room. Around them blown-glass lamps, wooden tables, and an absence of giant foam shrimp costumes create an elegant atmosphere.
The dietary experts at Success Meals KC have a knack for creating healthy meals that taste just as delicious as their calorie-bogged counterparts. They concoct their nutritious alternatives according to a personalized meal profile, which they compile based on a customer's goals, caloric quota, lifestyle, palate, and ability to photosynthesize. By 6 a.m. each weekday, a bounty of three meals and two snacks lands on doorsteps, prepped for heating and eating. The three feasts include eatables such as a turkey-sausage breakfast burrito, a lunchtime mediterranean pizza, and grilled pork tenderloin, broken up by a midmorning snack and midafternoon dessert. Dishes are doled out according to several different programs, including ones for couples and kids, and are supplemented by guidance from dietary specialists to help achieve fitness.
Add some sepia tone and photo grain, and a snapshot of Hereford House could make it pass for an old Western saloon. But the photo would actually be of a modern steak house that churns out aged steaks, seafood, and ribs—the same fare that put Kansas City meat markets on the map at the turn of the century. In the dinner menu, most everything walks across the grill before being served. The steak oscar entree eschews the barriers that separate land from sea by teaming up a 6-ounce filet mignon with jumbo lump crab pilfered from crustacean birthday parties and pan-seared to perfection. Juicy tenderloin medallions come smothered in red-wine demi glace, and oven-roasted cuts of salmon arrive in pools of garlic herb butter.
Just as Ixtapa Mexican Restaurant's name honors the owners' oceanfront hometown in Jalisco, Mexico, the menu honors Mexico's iconic cuisine. These pages brim with favorites such as enchiladas, hefty burritos, and sputtering fajitas with marinated portions of beef, chicken, pork, or shrimp. The choices seem familiar, but there's no denying that their roots cross the International Date Line that separates California from Mexico. Mexican Coca-Cola fills glasses alongside a handful of imported beers, and the tangy crema sauces and vaguely sweet moles are all based on family recipes.
You could travel to just about any corner of the globe and find a golf course designed by renowned architect Robert Trent Jones, Jr.?including more than 30 different states. Impressive as his portfolio is, even Jones, Jr. admits Deer Creek Golf Club in Overland Park is some of his best work. A four-star recipient from Golf Digest, Deer Creek balances beauty with adversity. Winding creeks follow golfers from one hole to the next as they work their way through the densely wooded layout, which features multiple holes that eclipse the 500-yard mark. Before or after rounds, players can improve their chances for par by stopping at the club's pro shop and stocking up on new equipment or having their golf balls outfitted with glasses.
Course at a Glance * 18-hole, par 72 course * Total distance of 6,811 yards * Four tees per hole * Course slope of 137 from the back tees * Course rating of 74.5 from the back tees * Click here to view the scorecard.