Since it first opened in 1969, Wendy’s has been known for its square-shaped, never-frozen burger patties. When asked why the patties are square, founder Dave Thomas once ad-libbed that Wendy’s doesn’t cut corners. The quip came off the cuff, but there’s truth to it. Wendy’s burgers are served straight off the grill, not from under a heat lamp. Its salads are made fresh daily, and its dressings don’t contain preservatives. This commitment to quality has helped it remain the world’s third-largest quick-service hamburger company, with more than 6,500 restaurants around the globe.
Cuisine Type: Pizza, pasta, and appetizers
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Parking lot
Most popular offering: Pizza. Try our chicken alfredo pizza
Alcohol: Full bar
Delivery / Take-out Available: Yes
Outdoor Seating: No
Pro Tip: Try our new pizza offerings and have a frozen drink from the bar while you wait.
Q&A with Bruce Hamilton, Owner
What is one of your most popular offerings? How is it prepared?
One of our most popular offerings is our chicken fettucini alfredo.
We make our own alfredo sauce and we cook our chicken fresh right in our kitchen.
Décor can say a lot about the type of food a restaurant serves. How does your décor inform or reflect your culinary practice?
Our decor reflects our casual dining experience. We have large heavy wooden chairs and tables. The front of our restaurant has floor-to-ceiling windows.
In your own words, how would you describe your menu?
Our menu is family-friendly [and] offers half sizes for kids. We offer a wide range of pastas and, of course, our pizza. We prepare our sauces every day, and we cook everything to order.
Is there anything else you want to add that we didn't cover?
We cater to large groups, ball teams, and parties. We offer a buffet line on request to groups.
Looking for a quick bite to eat? Head on over to Shawnee's Rockrose Grill and Bar.
Rockrose Grill and Bar is a local restaurant that accommodates both large and small groups.
Don't waste time on public transportation! Bring your own wheels to the restaurant and easily park nearby.
Rockrose Grill and Bar s moderately-priced platters and top-notch taste bring foodies back to Rockrose Grill and Bar time and time again.
Find the perfect pairing for your next sandwich at Subway — this shop thrives on fine meat and fresh bread.
At Subway, you can fill up on gluten-free eats or treat yourself to a vegan dish.
Be prepared to raise your voice, though — the restaurant can get noisy.
Impress the visitors at your next gathering by calling in Subway for catering.
This restaurant offers carryout for your convenience.
With meters and potential tickets, you'll thank us for our onsite parking!
Stop by for three square meals a day — Subway serves breakfast, lunch, and dinner.
So munch and crunch your way through a signature sandwich from Subway and enjoy your lunch hour.
Dressing up the traditional sandwich, Mr Goodcents Subs and Pastas is a go-to lunch spot in Shawnee's Shawnee Crossings Retail Center district.
The restaurant also offers catering if you want to bring the flavors of Mr Goodcents Subs and Pastas to your next party or event.
Parking by the restaurant is a breeze, so feel free to bring your own set of wheels.
Looking for delicious food for under $15? Look no further than Mr Goodcents Subs and Pastas.
If you are looking for a new lunch or dinner option, stop by Mr Goodcents Subs and Pastas and enjoy a great sandwich.
Stop by Sombrero's Mexican Cantina in Shawnee for a quick and tasty bite to eat.
Tots and tykes will be right at home at this restaurant with its kid-approved food and ambience.
Bring your laptop here and tap into the complimentary wifi.
Casual clothing is the name of the game at Sombrero's Mexican Cantina, where suits and ties won't be spotted for miles.
If you're strapped for time, take out food from this restaurant.
Sombrero's Mexican Cantina is close to multiple parking options.
Bicyclists will also find lots of space to safely lock up their bikes.
Your bill at Sombrero's Mexican Cantina will typically run less than $30 per person, so bring the whole gang!
The most well-known Kansas City restaurants are Kansas City BBQ restaurants. Kansas City barbecue is loosely defined by super-slow-smoked meats, fragrant wood, and thick, sweet, molasses-based sauces. Kansas City can also lay claim to a barbecue delicacy that’s taking the entire country by storm: burnt ends, a much sought-after scrap.One Man’s Scraps…In the formative days of Kansas City barbecue, pitmasters would trim off and set aside brisket’s overcooked ends after smoking the meat. Full of fat and given a crisp char, these pieces were hardly ever served; most were saved for the chef or given away in restaurants as scrap meat. It was food writer Calvin Trillin’s (perhaps tongue-in-cheek) rhapsody that many say ignited the city’s love for this throwaway meat:"I dream of those burned edges. Sometimes, when I'm in some awful, overpriced restaurant in some strange town, trying to choke down some three-dollar hamburger that tastes like a burned sponge, a blank look comes over me: I have just realized that at that very moment, someone in Kansas City is being given those burned edges free."The Anatomy of a BrisketTo understand where burnt ends come from, it’s important to understand the brisket. The brisket is made up of two parts, the flat and the point, with a layer of fat between them. The flat is leaner and therefore cooks faster, while the point is marbled with streaks of fat and connective tissue that, under low and slow heat, give it a succulent, melt-in-your-mouth texture and taste. So, ironically, the traits that made chefs toss brisket’s point meat are the same ones that make it an irresistibly delicious part of Kansas City barbecue today.How They’re MadeTo cook burnt ends the way they were originally made, simply trim the point ends after smoking the brisket, cube them, and serve them under a swathe of smoky-sweet barbecue sauce. Other chefs season and further cook the point end after smoking to ensure the fat renders properly. Still others smoke and chop up the flat and point together and refer to it as burnt ends, although this mixture can sometimes end up with too-dry sections of meat.How They’re ServedA traditional burnt-ends platter includes the ends piled atop a slice or two of white bread, covered in sauce, and served alongside southern-style baked beans. However, chefs have been known to use the ends as you might use bacon: as a savory, filling garnish in sandwiches, baked beans, gumbo, mac and cheese, and more.Where to Get SomePlenty of places to eat in Kansas City serve up amazing burnt ends. Here are just a few:Arthur Bryant’s: Trillin wrote his homage to burnt ends about this KC institution; today, the kitchen makes burnt-end sandwiches using both the flat and the point.Gates Bar-B-Q: Gates uses just the point to make craveable, fatty burnt-end sandwiches.LC’s Bar-B-Q: Diners at LC’s dig into the classic iteration: white bread, barbecue sauce, and baked beans.Rye: Though not a barbecue joint, Rye makes burnt ends from the whole brisket before serving it atop sourdough and with a sidecar of pickled celery.Fiorella’s Jack Stack Barbecue: This KC-area chain breaks the mold by crafting burnt ends from ham and pork in addition to the traditional beef variety.