Daniel and Selam Fikru, now husband and wife, met when they were high-school students in their native Ethiopia. They've lived in Kansas City since 1995, and together, they've helped a large following of locals try their first tastes of Ethiopian food and subsequently fall in love with its rich, distinctive spices.
The couple's traditional recipes have earned their restaurant, Blue Nile Cafe, a recommendation from KCUR FM’s Food Critics, a place on LocalEats’ Top 100 Restaurants in Kansas City list, and attention from Pitch. But their success over the past two decades hasn’t come without hard work. According to a profile by the Kansas City Star, Selam is in the kitchen by early morning six days a week, simmering meats and lentils in a medley of ginger, garlic, and rosemary. Selam’s labors yield a bounty of entrees—served atop communal platters—featuring marinated chicken and cubes of beef or lamb, as well as vegetarian feasts of lentils, potatoes, and greens. Diners scoop up dishes with pieces of injera, which is a spongy sourdough pancake.
In the dining room, cream-colored walls bear colorful paintings that remind diners of their meals' distant origins. For an additional taste of Ethiopian culture, guests can partake in a traditional Ethiopian coffee ceremony wherein staffers roast, grind, and brew fresh coffee to order. Guests can otherwise opt for refreshing glasses of wine out on the patio.
In addition to welcoming guests into the dining room, Blue Nile Cafe invites them into the kitchen during classes that guide students in preparing injera and other traditional dishes. The restaurant also equips pupils with spices and grains for simmering over their own trashcan fires.
"Swagat" originates from a Sanskrit word that means "welcome," and owner Gurdev Choong takes that hospitality to heart?especially at lunchtime. That's when Swagat's all-you-can-eat buffet beckons with multiple entrees, rice dishes, warm naan bread, samosas, and desserts of syrup-soaked gulab jamun. "This is not your average strip mall buffet joint," says Northland Lifestyle, praising even the hot cups of chai that conclude afternoon meals.
The culinary adventure doesn't conclude at the lunch break. Choong serves northern Indian cuisine during dinner hours as well, dishing up classics such as chicken tikka masala, mutter paneer with homemade cheese, and zesty curries. But "traditional" is never a synonym for "predictable." The shrimp tandoori, for example, marinates slow-broiled prawns in crisp mint for a surprising finish. For those wanting to emulate Swagat's cooking, a spice bazaar offers a safe, legal alternative to daring midnight raids on the nearest cumin silo.
Farm-to-Table Cuisine | Monthly Dinner with Local Farmers | Communal Dining | Creative Vegetarian Dishes
Where to Sit: Here, it's more a question of how to sit. The cozy eatery—which retains its original pressed-tin ceiling from when it was built in the 1890s—is inviting any night of the week, but on Wednesdays it hosts communal dining events. These are great if you're looking to make new friends or find someone to help you move a new couch.
When to Go: The monthly Farmer's Table gives diners a chance to chat and break bread with the farmers that produced the ingredients used in the evening's dinner. The events begin with hors d'oeuvres and conversation followed by a five-course meal.
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.
Under the watchful eyes and green thumbs of owners Jim and Ami Zumalt, the fertile, chemical-free soils at Red Ridge Farms sprout up to 60 varieties of vegetables and more than 475 varieties of fruits, herbs, and flowers each season. The Zumalts share the wealth of their harvest?which can include chard, heirloom tomatoes, cucumbers, and blackberries? through locally distributed CSAs, or Community Supported Agriculture crop-shares. Each week, Red Ridge's freshest bounty travels to local farmers' markets, where CSA members pick up their prepacked bags or customize market-style baskets to take home. Staffers can also provide tips and recipes relevant to that week's harvest or attempt to prognosticate next week's crop by reading lines on a rutabaga.
For more than four decades, Eddy, T-Bones Deli & Meat Market's head butcher, has cleaved and trimmed meats into hearty cuts and chops. Steaks, pork chops, grade-A turkeys, European sausages, and other meats line up in the shop's glass display cases, divided into tidy rows by lanes of Astroturf. T-Bones also serves brisket sliders, snow-crab legs, pastas, and other meals indoors or beneath umbrellas on the outdoor-patio bar. An array of wines, sauces and marinades, chips, and other grocery items round out T-Bones' inventory.