Don’t let the simple name and casual atmosphere fool you—Mediterranean Grill is one of the best restaurants in Wichita. What it lacks in elegance it makes up for in taste and service, and the result is a whole heap of fans (on our site, Mediterranean Grill gets 4.8 stars out of 2,781 ratings). Here’s what some of them have to say:
“Our waitress was extremely friendly and very attentive, food was excellent as well!” – Glennes O.
“Always great food and service!!!” – Paddy M.
“Delicious. Got the curry vegetables with shrimp. Table mates got the gyro,which was tender,and large fattoush salad with chicken and hummus. Exceptional service.” – Laura
“Food and service were great as always. I think their 10 oz. Filet Mignon is one of the best buys AND best steaks in this area.” – Dave L.
Baba ghanoush: Thick, smoky dip made with grilled or broiled eggplant, garlic, sesame, and olive oil
Baklava: A sticky sweet dessert made with nuts, honey, and multiple layers of flaky filo dough.
Dolma: Refers to dishes that are stuffed with vegetables or meat. Popular versions include stuffed grape leaves and peppers.
Falafel: Chickpeas and/or fava beans, grounded and mixed with herbs and spice (usually parsley, garlic, or cumin), and then fried as a ball or patty shape
Hummus: Dip made with mashed chickpeas, tahini, olive oil, and lemon juice. It’s typically served with bread for dunking.
Shawarma: Slow-roasted chicken, lamb, or beef cooked on a vertical spit
To say The Light Dry Bar and Grill is not your typical bar is an understatement. That’s because it’s an alcohol-free spot designed to give people in recovery and people who don’t wish to drink a nightlife spot of their own. It was created by pastor Laura Broyles, the head of the nonprofit New Life Reentry Program, which helps former female inmates re-enter the workforce. Several women are now employed at The Light Dry Bar.
But even if you don’t care about its mission, the place has pretty great food and some tasty mocktails. And it gets pretty amped up during karaoke nights, where words are always sung clearly, never slurred.
NuWay, a local chain that opened in the 1930s, has stuck around for a reason. Locals adore the crumbly burgers, housemade root beer, and onion rings. NuWay still makes its food using the exact same recipe that it used back then, and its staff whips up a batch of root beer every day.
Brad Garoon, the burger-loving blogger of Burger Weekly, and author of the e-book Burger City, tells us the six essential hallmarks that the best burgers have in common.
You can’t go to Wichita without going to a chophouse for a steak. It’s science. So you better make that steak count. If you go to Chester’s, that steak will be one of the better steaks that you’ve eaten. The classic fancy steakhouse, complete with rich mahogany pieces, oak flooring, leather booths, and water views, is great for a special night out. Do yourself a favor and start with the raw bar oysters flown in daily before moving onto the highly marbled corn-fed Midwestern beef steaks.