moosnsqrl

Yep. That exclusive hot tip was formalized by its appearance in Hearne Christopher's colum.

If you listen to the masses, they have drop [sic] behind. IMHO they have always tended toward the piquant (vs. sicky-sweet molassesy), hence my preference for their bottled sauce over others.

Well, as Mildred's was a coffee house and Breadsmith a bakery, I'm not entirely certain what niche you're trying to replace. Bella Napoli has sfogliatelli and usually a couple of other pastries along with good coffee (et al.) and it's just next door and draws an eclectic, European crowd. It's not unusual to hear French and German there, as well as Italian, and it's IMHO a good place to read the paper and exchange idle chatter (or not). As for bread and a wider variety of baked goods, the nearest place is probably Napoleon Bakery in Westport or the one just west of Wornall & 75th (where Tiffany's Attic Theatre was - drawing a blank on the name at the moment - maybe someone less-senile could help me out here?).

towncompany, A "tease" in today's food section reminded me that, while you didn't ask for charcuterie, if you're looking for good, imported mortadella, capicollo, speck, prosciuto and various Italian salume, Bella Napoli in Brookside has a good variety and quality. It's not inexpensive but it's darn good. ETA: and bacalao usually this time of year (but not always so call ahead).

Indeed they do. I might even make a run today. I stumbled upon a recipe for sweet & sour octopus that looks too good and they're the only ones I know who routinely stock fresh tentacles.

We both laughed out loud at that eyes-rolling-back-into-head look as well. The chili sans beans reminds me of NuWay and/or the chili at the [in]famous Fred & Red's in Joplin, MO (which eG-ers have been known to have shipped to distant places). I'm going to have to track down some of the brick variety today to satisfy my craving. Glad the ratings are bearing out our opinions. It's just fun TV.

It's called Chinatown Market and is at 2nd and Grand where Garret's was. By the bridge. Not only do they have all different Asian stuff ( Japanese, Chinese, Southeast Asian, Filipino, Indonesian, etc,) they have Hispanic and Indian, too. It's a very good market. I buy stuff for the catering business I work for and save us a ton of money. ← Thanks for the 4-1-1. I was hoping they hadn't moved too far away but confident that they were still in business, considering their selection and prices. I loved the old (well, new, well second) Garrett's space, too, so nice to see it put to good use.

Welcome to KC - if you're so inclined, let us know where you came from (in a general sense) so we can perhaps offer relevant comparisons. Also might help to know what quadrant of the metro area you're in so we can tailor suggestions. Mike's suggestions are good and I would add Paradise Locker Meats in Trimble, MO. If you live in the northland it's not that bad of drive (near Smithville). If you're in the south it is more of a destination. They process a lot of the Heritage Foods meats (brilliant Berkshire pork, for example) and their "regular" stuff is also quite good. There is a little German meat market called Werner's in Mission (on Johnson Drive) that specializes in wurst but also has other things. Krizman's House of Sausage in Strawberry Hill (KCK) makes a pretty wide variety of sausages, smoked and raw (specializing in Eastern Europe/Croatian but they make a decent Andouille as well) and Fritz's near State Line and I-435 also has some smoked, cured meats, high-quality franks and I think they do custom smoking as well. The Good Natured Family Farms meats at the Hen House markets are typically fresher and more natural than average supermarket fare, since it's from the area. I would also add that McGonigle's, known for their steaks, also has some of the best quality fish in town. That, Whole Foods and Dean & DeLuca. I wasn't aware that the mega Asian store had moved from City Market - we'll have to track that down. And on the City Market topic but reverting back from fish to meat, they have a few little meat markets that feature some offal, pig's trotters, and other less-mainstream cuts.

A friend and I stopped in just to check out the new look, but neither of us was hungry so we didn't attempt to order anything. I'm sorry to hear that they're apparently falling short of the mark, especially since so many area residents were upset that Mildred's was, um, discouraged out of the space by increased rents (at least that was the scuttlebutt - I have no hard facts to back that so please know that it's hearsay). When FTM first started it was more artisnal but grew too quickly. Fred Spolito, now of Fervere, was one of the original partners. He wanted to stay small so he got out. I think that's why he steadfastly refuses to supply restaurants or stay open more than 3 days a week. But his bread sure is good when you can get your hands on it.

The editor at the KC Magazine has given me full editorial control of the restaurant criticism section. I'm not sure I understand this . . . Doesn't any publication that publishes restaurant reviews provide criticism? And is that necessarily separate/distinct from offering recommendations for dining options? The Star and The Pitch both have reviews and they can be critical, but that doesn't stop them from also publishing lists of recs and, of course, running ads for restaurants regardless of the rating their reviewers assigned. I can't imagine cancelling a subscription because of this so I think I'm missing something here. Can you dumb it down for me?

Adding to all of the above, one of our longtime local places has a particular special for each day of the week. It helps predict what kind of par to have on-hand, makes the labor semi-predictable and draws different crowds different days to balance the take. They do pretty standard bar food but do it very well, using well-known local 'premium' ingredients (e.g. their hot dogs are from a local sausage maker and identified as such on the menu) and with some unusual twists (sticking with the hot dog example, they have IIRC 5 treatments including a chili-topped, a swiss & mushrooms, a standard 'Merican dog, etc). That might allow you to branch-out a bit without your standard menu getting too unwieldy.

I can appreciate how difficult both of those feats were for you I hope they don't leave you on the cutting room floor after the sacrifice you made.

That threw me off as well, Mike. I would consider pancetta a close cousin, prosciutto a distant cousin (maybe once or twice removed ).

That's funny, UE, I thought they opened last week so I stopped by there on Thursday. I peered through the window and thought to myself that they didn't look like a store that was opening in about 36 hours. I shopped at GA in Wichita while caring for my mother a decade ago. It was, at that time, a cut above anything else in that city. I don't recall thinking it was that much pricier than a regular grocery but money was way down on my list of concerns at the time. I did notice a Tree of Life truck leaving as I arrived. They're out of TX and one of the higher-cost providers in the natural food arena but I always found them to have really primo produce so I will remain hopeful that is still the case.

I've noticed in the last couple of reviews, specific mention of red pepper flakes appearing in a dish but not enumerated on the menu. From the Grand Street Cafe review From the Avenues reviewSince it is clearly mentioned as a fault, I started wondering if there is an unwritten rule that certain ingredients must/should be named specifically in describing a dish? I am fairly certain this is true of things that are common allergens (nuts, wheat come to mind). And I can understand that some people are sensitive to spicy foods but at what point is it incumbent on the chef to "warn" diners of the inclusion of certain ingredients? And does the naming of the dish imply certain things will be included and therefore relieve the chef of listing them? I googled "Basque Chicken" and looked at the first 7 or 8 recipes that were returned in the search. All but one had either red pepper, cayenne, hot pepper sauce or a type of fresh chili pepper. The veal chop was apparently a special and isn't on the Grand Street online menu so I have no way of knowing if there was an implied hint of heat in that case. Thoughts?

Yes, Alpine is the operative word in the name of the dish.

Dinger, It didn't surprise me that the LJW didn't consistently have either a food section or a restaurant review until the last year or two. Now that there are actual restaurants worthy of evaluating, it does seem appropriate. Have you posed this question to anyone in on the staff? I actually thought of doing so a while back, as I was digging for items for my media digest during a slow week. I think Colby's point about the "accidental food writer" is certainly true in this case. The occasional piece, often featuring recipes from Jayni Carey's cooking show, aren't consistently written my the same person. Other food-related pieces are generally from the County Extension folks and/or someone at K-State. I assume by Lawrencey you mean still small-town enough that feathers are easily ruffled? But as long as the reviews are even-handed and professional I think they can serve to ratchet-up the quality of dining experience.

A college chum of mine wrote a song about Mrs. Olson; here's one stanza: This is my Folger's Coffee And oh, I love it so It's grown up on the mountain Where nothing else will grow We had a lot of fun with [non-food-related] the whole kansei engineering and fahrvergnugen (sp?) thing a decade or so ago. "Hmm, let's see, should I place the lamp over here where I want to read or on the opposite side of the room?" The modern-day equivalent being Guinness' Brilliant! campaign.

KC Media Digest for week of November 10-16, 2006 The Kansas City Star Food Section In Eating For Life Jill Silva lightens up meatloaf with a healthy stuffing of vegetables. Lauren Chapin extolls the virtues of winter squash. Click here for this week's food calendar. Preview Section Lauren Chapin takes a critical look at Brookside newcomer, Avenues; and reports that small downtown gem Sienna Bistro has a retooled menu. Ms. Chapin offers some seasonal wine recommendations in Good & Cheap. Other Miscellaneous Jenee Osterheldt reports on her happy hour at The Drum Room. Joyce Smith offers a look at Nara and some other bar and restaurant news in her Cityscape. The Pitch On the heels of Halloween, Charles Ferruzza dedicates this week's column to sweet indulgences. My Big Fat Mouth delves into the history of Buffalo wings and where to find the best in KC. On KCUR 89.3 FM The Food Critics return to the Walt Bodine show at 10am Friday. To listen online go to www.kcur.org and click on Listen Live. <><><><><> Media Digest Notes... Updates from some area media outlets, which do not 'go to press' before we do, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

I left the invite at home so ethier I'm an idiot or it's a typo...... Man! U.E. busts balls on all the details ← I've got $5 on the first choice. In every other setting I can think of, I wield the fastest "red pen" and then I get called-out for the tiniest error or omission. With UE around, I can enjoy the festivities without fear of retribution.

I think that's their way of telling him that they don't really want him there I'm looking forward to seeing this place. The owner/group also have Eno Vino in Madison and it looks like a place where I would want to eat. Edited to make sense.

What is "sharp American cheese" and, if it's at all what it sounds like, how do you shred it? ← Freeze some kraft singles and cut at right angles. Try not to cut yourself on the "cheese". ← Very creative interpretation, Mike, but I'm fairly certain sharp cheddar is what's called for in that recipe.

You seem to play into our lives . . . I've just last Friday tried to tell the 'trouble and strife' that the way to eat a pizza is to fold it longways and there you are (Bob's your uncle) backing me up. You're the best!

I'm with you, boss. But those are words I honestly never expected to utter, I have to say Edited to make sense

I noticed Timbers and grabbed a take-out menu - I would offer to dig it out of the recycling but it's so full of sleazy campaign literature I hate to stick my hands in there. Ick. Anywho, I remember thinking when I saw it that it looked like some Jack Stack refugees opened their own place. They do have all of the usual stuff and their prices are reasonable. The have a website so you can check it out for yourself. It's in a baby strip mall with a liquor store, a cellular store and a Taco Juan's. A wing place was the previous occupant. I'm not sure how it will fare - it's not someplace I would put a restaurant (competing with McD's, Arby's, Quiznos, Good Cents, Taco John, a grocery w/deli and hot food, a Side Pockets and - need I say it? - the WalMartians). That area is booming on the heels of The Legends, Village West, Speedway, etc. so who knows?