bbqboy

it's because pickles and barbeque go together like champagne and doggy-style ns ← Can't argue with that logic

Michael Bauer comes back home to eat fried chicken. You have to scroll down, as he's been searching out Bay Area fried chicken lately. http://www.sfgate.com/cgi-bin/blogs/sfgate...ogid=26&cat=659 ....and don't forget GoChickenGo. http://www.gochickengo.com/

not saying it is not good, (don't know since I'm 2000 miles away ) But how much of the price is about "being the place to be"?

Current local discussion: http://forum.kcrag.com/index.php?topic=14152.0

Well, the question is really what constitutes a" gourmet" burger experience, and is it worth double the price? If the patties are premade & frozen(whether made of better cuts of meat or not), and the fries are frozen, why is it better than town topic right down the street? Because of the exotic toppings? Hmmm. A quality burger should be able to be eaten with nothing but burger and bun, don't you think?

Do you mean the Oregon Country Fair? http://www.oregoncountryfair.org/

Hi ya Chris, in Oregon, you've got Portland at the top, Ashland & the Rogue Valley at the bottom, and Eugene in between. Lots of food production/eating top and bottom, hippieland in Eugene. Wine & beer all around

Not a sports fan?! Only a true long sufering royal fan could have pulled those name out of Harvey the ball Rabbit's magic hat. Freddy Patek's Pannini Station is probably the next big thing

Are you back in KC, Holly? You never wrote up your last visit. Or is that what you are doing currently?

sorry, I thought this was an eating trip. pedal to metal.

Sawsee, the 2 main food & wine areas of Oregon, both growing and consuming, are the Willamette Valley and the Rogue Valley. You are managing to miss both on this trip. Also, there is no way you will make it from Astoria to Eureka on 101 in 1 day.

Hey joiei, here's a little list from the Kansas Explorer's Club: http://www.explorekansas.org/chicken.html

How are you splitting up your time?

It is still a great topic though, and it can be applied to anytown anywhere big or small.

Hi Carolyn, Novak's in Albany-Hungarian Bakery and restaurant open early to late. Growers Market in Ashland on Tuesday, Medford on Thursday, Grants Pass on Saturday. http://www.rvgrowersmarket.com/ The Applegate Valley has a number of small wine producers and it's a beautiful drive- http://www.sorwa.org/ as is the rest of the RV, and...after reading your bio, Ashland and the Rogue Valley are right up your alley. A bay area connection, artists, theatre, outdoors, 3 congregations, and food & wine, both producers And purveyors. + Blue Dragon Books has a pretty good crowley collection. http://www.sustainabletable.org/roadtrip/b...hp?id=15&bid=36 http://www.sustainabletable.org/roadtrip/b...hp?id=53&bid=45

Topeka's quite a haul, holly.

No, silly bbqboy, they don't fit the original parameters, but kansascitykid camped-onto the thread and posed several other questions, including whether Cascone's was still there and where to get good cocktails, hence the list that included CT, bluestem and re:Verse. It *is* possible to get one's spoon greasy in those places, but only with EVOO or Berkshire bacon Again, my bad, and my laziness for not parsing out my responses to each query above. Holly, hope you're enjoying yourself here, despite the heat. ← I guess I'm just a greaseman myself, and want to make sure from afar that Holly doesn't end up eating anything TOO healthy.

Well, I don't disagree, but I don't see how upscale joints like Bluestem fit in his parameters, no matter how wunderbar the food is. No revolving french restaurants. Right, Calvin?

I'm not sure you guys are getting the essence of holly's site: HollyEats.Com is for everyone who: * Prefers chowing down to dining. * Proudly wears a grease splattered shirt as the badge of honor it is. * Makes it a point to consume one's minimum daily requirement of nitrates. * Is at least a bit leery of sparkling clean restaurants, suspicious that their focus is on scouring, not cooking. * Is more impressed with a restaurant parking lot packed with pickup trucks and Chevy's than one boasting BWM's and Cadillac's. * Passes by the familiar, bland comfort of the Red Lobsters, Olive Gardens and Golden Arches that have taken over suburbia, insisting on driving a few minutes or hours further - knowing that somewhere down the road is a barbecue pit, a truck stop, a diner, a drive-in. a greasy spoon that may well become the highlight of the journey. The Grease Stain Rating System Anyone who has seen my shirt after I've ravaged a cheese steak hoagie understands the grease stain rating system. Grease stains don't necessarily mean greasy food, though that certainly works in a place's favor. Rather, the greater the splatter fallout, the more I relished my meal and the more grease stains that ended up on my shirt. Restaurants are awarded 3 to 5 grease stains ranging from "great" to "outstanding." Those meriting just one or two grease stains will have to fry harder to earn their way onto here. Our Patron Saint - Calvin Trillin If it wasn't for Calvin Trillin's American Fried which I read back in the late '60's, I'd still believe that the only great restaurants were those flaunting silver service, designer clad servers, and Escoffier inspired haute cuisine. Author of the Tummy Trilogy American Fried; Alice, Let's Eat; and Third Helpings. and Holly, don't forget the Soul Food Joints of KC.....

UE, I'm guessing Holly's looking for the essence of KC, not the best steak in the land. Basic old school KC steakhouses are the Golden Ox, the Hereford House, Savoy Grill, the Majestic, and way out South, Jess & Jim's, which is where I think you want to go. http://www.jessandjims.com/ http://www.jessandjims.com/subpages/directions.php + you could hit LC's for Q on your way back north. A 2 for 1 deal. Any of the ones mentioned would give you a KC steakhouse experience though. Holly, as an aside, the In-A-Tub tacos are the commercial version of a taco that seems to, if not flourish, at least continue to exist through the Southern and Central plains. Sometimes called Tacos Dorados down in Texas, deep fried tacos have been around a long time, and there used to be more places that served them. The version of my youth had peas cooked in, but they are always stuffed then dipped in the deep fryer. Here's a couple of threads: http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=502 http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17256 Tom Isern in his page plainsfolk calls the mexican food of the Plains Santa Fe RR cooking, as the Mexican food basically followed the RR up from NM and Texas. Always sounded reasonable to me. http://www.plainsfolk.com/oases/oasis15.htm http://www.plainsfolk.com/oases/ KCers, Is Fat Boy burger in KCK still happening?

Holly, if you are staying DT, Savoy Grill is, I think, the oldest place in the city, and not a bad place for steaks.

Go Chicken Go! 4 locations: http://www.gochickengo.com Woodyard's pretty unique for Q.

First stop for me would be Town Topic for Burgers with/fried onions. Holly, I posted your query on a local KC board: http://forum.kcrag.com/index.php/topic,127...268193.html#new Just keep in mind it's a young grease crowd.

an oxymoron: kc + bbq from a "true" southerner, pig boston butts, mustard sauce = heaven ← have you ever been there?

Mkt. St. E, I liked your idea on the other thread about regional dining/food destinations. Competing with the big boys seems a pointless exercise, but what seems to have come of age is a sense of place and self that allows cities like KC and Portland to not really care what folks in NY or SF are thinking. That's a good thing.