monkfish_103

I pulled this off her site: That experience and education come to bear when I review a restaurant. I follow the same criteria, whether I'm in a cinderblock lunch joint or a swanly suburban restaurant that has been lauded in Esquire or Bon Appetit: Are the ingredients fresh? Are the cooking techniques on the mark? Do the flavors work together or is there a promiscuous use of ingredients? How's the presentation? Is the meal worth the price? I critique service from the first hello to the thank-yous and good-nights. I work anonymously about 90 percent of the time, so my experiences should be typical of any diner's. I, too, have pet peeves: restaurants that are too cold or loud, servers who dismiss a complaint or disappear after dessert, lousy coffee, overpriced wine. I write for the consumer, as a consumer on a budget. I try to crisscross the Kansas City area, reviewing a variety of restaurants. Whether I'm eating authentic French cuisine or sloppy Kansas City barbecue, I measure quality and integrity. I look for intangibles, for a sense that the chef cares about the food and takes pride in what comes out of the kitchen. Food is about more than sustenance. It is about culture and customs. Ultimately, though, my love for food goes back to something more personal. One day I hope to own a meatloaf house that has a four star review.

Gosh I thought we just had American cuisine here in Kansas just like every place else in America(except California). I guess if you wanted to get the true heart of Kansas cuisine You Should look up the Arapaho, Comanche, Kansa, Kiowa, Osage, & Pawnee Tribes and discover what kind of casseroles they made.

Big Country: re: Legends chain restaurants. What do you mean? I think nestled and tucked amongst the chains is a branch of Arthur Bryant's BBQ... u.e. ← kansas city has a hard time defining chains, I remember when town topic had 12 restaurants in town and herdford house has 6 or so and grozzo's has 6 or seven. to me it's anything over two or can't fall under one LLC. The chains have become sneeky they open in selective markets usally no more than two stores under the same name i.e. outback= bonefish, caraba's, cheese burgers in paradise so the bulk, of the customers think they are semi small and the kicker is the food critics and tv stations all pump them up. I can't count how many times i've yardhouse cooking on a weekend show.

It's going to get harder for independent restaurants to make it, It's seems like the bulk of the cities in the kansas city area are going after the taxes that the the big guys can bring to the board. I know they bring alot to the areas as far as jobs and taxes. I just hate to see a small guy drop that much into a place and have it go under in less that 10 months, but I've seen the big guy go under just as fast. I guess all is fair in food and love.

I've had better luck with the Hen House on 64th (not PVille, but northerly), plus they have the "buy fresh, buy local" stuff. They actually employ people who understand cuts and can think outside the cryovac. I had a similarly frustrating experience seeking a standing rib roast and, although they didn't have one sitting around, there was someone there who understood that he had the essential meat and equipment to 'engineer' one. You're also not that far from Trimble, MO, where the Berkshire stuff is processed and sold. Not something for a week night but perhaps a weekend trip when you're feeling flush enough to fill your freezer. ← I used to have my beef products killed and hung in east jackson county, then I switch to paradise in Trimble, I believe I was their first restaurant customer a few years back. I had to stop using them because of the trim loss on the product, they might have gotten better. I know there is a small place on north oak around 60th or so that will hand cut it they are on the eat side behind baskin robinson's I belive. if I remember right there's another place in claycomo.

I haven't seen it yet, but the rumor is there is one behind the restaurant that's 90 years old, I have seen the grape vines the owner of the lot makes his wine out of. I haven't seen the owner this year, I'm afraid he might have passed away this year. I remember when he would go to the frog for wine bottles to put his wine in.

Kobe is the region Wagyu is the Breed Wa(Wah) means Japanese Style and Gyu(gu) means Cattle, I just call it beef on the menu just like I call Bershire Pork ,Pig on my menu. My mushrooms I use are local I don't mention the grower. I just prefer a simpler menu.

Sunshine is in Fairfax i believe, it west of there about 2 miles.

Sounds great. Australian or U.S. origin? =R= ← It's Australian but it feed certified GMO free white grains. and raised in a healthy lifestyle. The marbling is off the cart!

Bickelmiers (might be mis spelled) on 7th over in ks.

I doubt it, but has anyone seen fiddlehead ferns? u.e. ← on the east coast I found them for 12 a lb. I did find a great source for Wagyu that will let me pick the marbling by grade (grade 4 to grade 12 with the 12 being the best)0.. Now I can put it on the menu and feel like it's better than red angus, all of the wagyu I worked with in KC was never that good.

City market was thin on produce this weekend alot of hot house tomatoes, a few over priced morels, If I remember right they were selling 5 medium mushrooms for 20 dollars, gosh talk about taking the tourist for a trip I was paying 12 dollars a pound last week. No sign of ramps I'm shipping them in at 6.5 a lb from the east coast, the ones from the west cost where running 11 a lb. I'll be glad when the market in Independce picks up! Did pick up some sweet peas, wild asparagus & strawberries, bout it.

Anyone been to pacfic grill yet? I've heard alot of mixed reviews I hope I make there before there are changes.

Chef Peterman: 1. Thanks for p.m.'ing me a copy of your menu. Looks very interesting and I'm looking forward to visit. 2. Re: website. Will you update your menu online? Alos, just curious as to why no pics? Are you fearful that other chefs will rip off your ideas? I understand not wanting the "hype" - but what are you afraid of? 3. Re: Zagat. Perfectly respected, glad to hear that you're focused on the food, not the opinions. u.e. ← Never said I was afraid of anyone. Why should I take the time to do all the photo shots for Mrs. Jones (just a generic term)to look at and then when she comes in and finds Veal Tounge on the menu and relizes she has no choices on the menu because all she did was stare at the pics. It's not worth my time to try to draw in the people that want pretty food just to come in and try to basterize the menu to their liking. I might put a sample menu up, I'm not going to take the time to update it everyday.

I heard Kansas City was going the same way, something about the second hand smell kills they just waiting for the the suburbs to to agree, atleast 85 percent of them anyways.

It's in the same vicinity, but on the north side of Town Center. ← It was, apparently, La Dolce Vita in a previous life. ← Ok. Tom Johnson's old place. Thanks

maybe a website in a few months, it won't be very detailed maybe just a few lines or so, no pics, no hipe just a link to mapquest maybe. Not submitting the name to zaggat just wanting to cook here.

Classical French the airline is called a Supreme(not to be confused with the dish of the same name), I'm guessing the place is close to fourty sardines?

Is there a minimum amount? Not a bad price, although I'm not sure I could justify purchasing more than 5lbs. at a time... Would appreciate it.Thanks monkfish_103! u.e. ← Contact me next week and I'll have them in, (brains that is) I have the Lamb breads now. I broke them down into 1/2 lb bags if you want some.

If I remember right Rm 39 might be open tonight or I guess there's the old stand by-40 sardines or Frondizi

Thanks, but no thanks. I dine on my terms, just as much as you cook on yours. ...carry on... u.e. ← Carry on, now that remindes me of my military days in the Third I.D. lol..Carry on Bulldog soldiers and cross the Rhine...etc...lol

Do you know if they are going to be open on Mondays? I'm always looking for places to dine on Mondays.

Don't worry, I figured as much and wouldn't bother... u.e. ← You can come in and dine, I'll even pay for it. I just have issues with everyone wanting to be a food critic. I didn't decided to become a cook for the critics, I decided to cook because that what I wanted to do.