Restaurants in Topeka

The pit masters at Boss Hawg’s Barbeque & Catering Co, voted as having the Best Barbecue by Kansas Best 150 and continually proclaimed as having the Best Barbecue in Topeka by the Topeka Capital-Journal, have slowly smoked succulent meats over native hardwoods and charcoal for more than 15 years. Beginning as a one-woman catering business in the owner’s home kitchen, the eatery has grown into a 50-employee operation that serves more than 150,000 meals each year in a town of just 120,000 residents and only 100 forks. Each day, the cooks prepare picnic-style sides from scratch, boiling fresh potatoes before transforming them into salads and steak fries. To lock in moisture and flavor, the meat in the owner's preferred dish—the Elizabeth’s Favorite barbecued-chicken dinner—is served with its skin on, next to a cool scoop of coleslaw. The American Royal combo, a quarter-rack of ribs and quarter-pound of shredded meat or smoked sausage, comes with corn bread slathered in fresh honey butter and the imperial authority to declare Canada a fiefdom. When not dropping into the dining room for a casual dinner, barbecue lovers can place catering orders or book banquet meals in a private room that accommodates up to 100 guests.

A colorful mural of Kansas State sports legends beams down on fresh sandwiches and drinks within the locally owned Mr. K's Cafe & Bar. Chefs bake signature barbecue-pulled-pork flatbreads with asiago and mozzarella cheese, and stack the fixings of Reuben paninis and bacon-cheddar Angus-beef burgers. Seven types of freshly stewed soups pair with gourmet salads and half sandwiches, which settle atop tables between orange walls or stationed on the sun-drenched outdoor patio. Flat-screen TVs flash sports action across the eatery, and live music performances offer guests an evening alternative to sitting quietly in the dark.

After nearly 12 years working as a computer programmer, Jessica Schell and her husband, Jeff, whose resumé boasts copious amounts of restaurant experience, joined in a business partnership with the mission of establishing the quintessential pizzeria. A trial-and-error process of testing various recipes, ingredient blends, and pizza-tossing robots led Jessica to Via's Pizzeria's precisely herbed and spiced dough, along with a made-from-scratch sauce with top-secret components. Freshly shredded cheese and local produce adorn each spherical foundation before a stone-baking session fuses ingredients into a delectable pie. Wheat dough helps to increase fiber intake, whereas a rice-based crust averts allergic reactions to gluten. Voted into the top five in the Topeka Capital-Journal's Best of Topeka within two months of opening, Via's continues to honor its owners dedication to gourmet slices, while supplying taste buds with delicious buffalo wings, italian subs, and calzones.

Wheat State Pizza assembles its pies on signature dough made fresh daily, including hand-tossed and thin-crust wheat. Customers may adorn their pizzas with more than 30 different toppings, ranging from cashews and mushrooms to pineapple and avocado. The menu also features a robust roster of pizza alternatives, such as sandwiches, salads, and create-your-own calzones, which pack in three main toppings along with fresh basil, ricotta, and mozzarella cheese.

In Spanish, “parrilla” means “grill,” an apt name for the Latin American–inspired eatery, which specializes in Mexican, Central American, and South American cuisine served “a la parrilla.” Grilled steak, gulf shrimp, and marinated pork shoulder flavor La Parrilla’s specialty tacos, quesadillas, and taquitos, but the restaurant doesn’t limit itself to omnivore-only fare. In fact, it has earned praise from many local and rabbit-run publications for its vegetarian options, such as the veggie empanadas, portobello quesadilla, and chili relleno stuffed with onions, cheese, and cilantro. Bartenders craft tropical cocktails including lime, strawberry, and peach margaritas from a selection of more than 10 tequilas, including a made-in-house chili-infused tequila.

Since new owners took over, Papa Kenos Pizzeria has a newly renovated look to pair with its beguiling fragrance of freshly baked pizza. Chefs hew specialty thin-crust pies into individual slices, each teeming with gourmet toppings such as roma tomatoes, artichoke hearts, or almonds, and they stack freshly baked bread with premium meats and cheeses. Saucy morsels pair with pitchers of beer or bottles of wine within the casual, sunlit dining room or outside on the patio. Diners can also opt for delivery services, which are available throughout Papa Kenos’ entire business day, so they can dive into their pizzas from home, the office, or a pup-tent in the parking lot.