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Kansas City’s All-Encompassing Gastropub

Kansas City’s All-Encompassing Gastropub

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Beer Kitchen is anything but your typical gastropub. Instead of having a smaller menu with a few unusual dishes, this rustic Kansas City gastropub has a seemingly endless menu full of eclectic lunch, dinner, and brunch dishes for any appetite.

Their lunch and dinner menu is very extensive, with a selection of snacks, starters, soup, greens, mini flatbreads, breakfast anytime dishes, burgers, grilled sandwiches, and classics such as fish and chips, oven fried chicken, and barbecue Creekstone short rib. Side dishes include a selection of hand-cut fries, cheese fries, and veggies.

However exciting (and filling) their lunch and dinner selection may be, Beer Kitchen’s brunch is definitely its selling point. Instead of just having a typical appetizer and entrée selection, Beer Kitchen’s brunch menu has an appetizer selection consisting of starters like sizzling maple pork belly, “drunken” doughnuts, and biscuits with mushroom gravy; a selection of three soups; and a variety of salads. Instead of just one list of entrées, Beer Kitchen offers different kinds of main dishes such as 3 different kinds of “Dutch babies” (Dutch pancakes) that range from sweet to savory, omelettes, burgers, grilled sandwiches, and brunch entrées such as green eggs & ham with two fried eggs, pico, salsa verde, black forest ham, black bean purée, warm soft tortillas and brunch potatoes, a red velvet waffle with whipped cream cheese and fresh berry compote, and a pork belly and waffle dinner with bourbon syrup. For side dishes, diners can choose from the hand-cut fries and cheese fries selection or one of the eight side dishes that they offer for brunch.

If you like a drink with your meal, Beer Kitchen has extensive beer and cocktail/wine menus, and if you you’re not full by the end of your feast, there is also a dessert menu with some “sweet starters” and “sexy coffees.”

Beer Kitchen is open for lunch and dinner from 11 a.m. to 11 p.m. Monday to Friday and they are open with brunch, lunch, and dinner from 4 p.m. Saturday and Sunday. They have weekly specials and a happy hour with $2 beers, $3 cocktails, $4 wine and “beer of the week,” and $5 flat bread pizzas.

Skyler Bouchard is a junior writer at the Daily Meal. Follow her on Twitter at @skylerbouchard.

Recipe Summary

  • 1 ½ pounds lean ground beef (sirloin)
  • 1 cup chopped onion (1 large)
  • 1 cup sliced celery (2 stalks)
  • 2 14 ounce cans lower-sodium beef broth or 3-1/2 cups beef stock
  • 1 28 ounce can diced tomatoes, undrained
  • 1 10 ounce package frozen mixed vegetables
  • 2 tablespoons steak sauce
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup all-purpose flour

In a large pot cook beef, onion, and celery over medium heat until meat is brown and vegetables are tender. Drain well return to pot.

Stir in 1 can of the beef broth, the tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling reduce heat. Simmer, covered, for 20 minutes.

In a medium bowl whisk together remaining can of beef broth and the flour. Stir into mixture in pot. Cook until thickened and bubbly. Cook and stir 1 minute more.

All About BBQ: Top easy recipes + barbecue joints

In the Carolinas, "barbecue" means pork, and locals might say it only refers to this great American sandwich. In this area, most barbecue sauce is based on a simple vinegar concoction. But the middle region of North Carolina favors a tomato-based vinegar sauce known as Lexington-Style.


It all started 60 years ago in a Memphis basement restaurant called Charlie Vergos&apos Rendezvous, where the owner turned out dry-seasoned pork ribs cooked over a charcoal fire. Charlie&aposs son John says: "If you&aposre going to take the effort to cook great ribs, then you want the smoky flavor and the taste of the meat to come through. Many times, sauce just smothers it all."


Cooper&aposs Old Time Pit Bar-b-Que, smack in the middle of Texas hill country, is world famous for its tender, mesquite-smoked brisket and tart barbecue sauce. Legend has it that German immigrant butchers took the unfavorable cut normally used in chili and slow-smoked it over low heat, resulting in an instant classic. For this version, use a reliable grill thermometer and keep a close watch.


In this town, "barbecue" means sticky pork spareribs -- the real star is the sauce. While they&aposre cooking, ribs are mopped repeatedly until they&aposre coated in a sticky-sweet glaze. Here&aposs our easy-to-make version, inspired by Kansas City&aposs own Arthur Bryant&aposs BBQ and Gates Bar-B-Q. Serve these ribs with moist towelettes on the side -- your guests will thank you.


Burnt ends are the chopped bits of the pointed, overcooked brisket end, which are then sauced and eaten or tossed into a pot of baked beans, along with bacon, onion, brown sugar, ketchup, dry mustard and pickle juice.


Coating the pickle chips might be tricky, but these tangy, addictive munchies are well worth the effort.


This simple, spicy slaw is traditionally served in North Carolina as a barbecue side dish, as well as a crunchy topping on pulled-pork sandwiches like ours.


These cornmeal-flour bites take only minutes to toss together and minutes to fry up -- but they&aposll be gone in no time.


The liquid in the bottom of a pot of cooked greens is called the "pot likker" -- don&apost let it go to waste! Soak it up with a hunk of cornbread, as it&aposs done in the South.


Black-eyed peas, no strangers to Southern cooking, add texture and flavor to this traditional buttermilk cornbread. Use it to sop up the pot likker from our Southern-Style Greens.

When eating barbecue, sweet tea is the drink of choice around the country, although in the South, it&aposs just "tea."


1. Big Bob Gibson Bar-B-Q, Decatur, AL

Their pulled pork sandwich gets lots of attention, but it&aposs the Barbecue Chicken with White Sauce that causes extreme drooling.

2. Oklahoma Joe&aposs Barbecue, Kansas City, KS

Okay, so this place is tucked away inside a. gas station. But their dry-rub ribs were perfected during a streak of wins on the competition circuit. Team name: Slaughterhouse Five.

3. Cooper&aposs Old Time Pit Bar-B-Que, Llano, TX

Size up the pit, point out what you want and it gets sliced to order. The cabrito, or goat kid, is a local specialty.

4. Cozy Corner, Memphis

This spot never gets mentioned without a shout-out to its BBQ Cornish Hen, made in a pit resembling an old popcorn machine.

5. Arthur Bryant&aposs BBQ, Kansas City, KS

The beef brisket is the surprise draw here in the city best known for its sticky-style ribs. Another must-eat? The lard-fried fries.

6. Charlie Vergos&apos Rendezvous, Memphis

The family behind this spot won&apost even call its famous dry-rub ribs "barbecue." They go by "charcoal-grilled pork ribs," but that doesn&apost stop the lines from forming.

7. Daisy May&aposs BBQ USA, New York City

Order the Flintstones-style smoky beef rib. It&aposs what all the pit masters do when venturing into Yankee territory while craving barbecue.

8. Gates Bar-B-Q, Kansas City, MO

The secret here is in the sauce. It&aposs made with lots of celery seed, and though different from most KC-style sauces, it&aposs still perfect slathered on the city&aposs famous sticky ribs.

9. Kreuz Market, Lockhart, TX

The tender brisket and jalapeño-cheddar sausage -- served on butcher paper -- more than make up for the lack of forks and plates.

10. The Pit, Raleigh, NC

Using a 150-year-old recipe, they barbecue hogs whole before chopping them up for their Whole Hog Plate.

How to Reverse-Sear Steak in a Cast-Iron Skillet

  • Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
  • Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature, as listed in the chart below.
  • Remove and let steaks rest for 5 minutes, covering lightly with foil.
  • Preheat a heavy cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
  • Add 1-2 tablespoons of vegetable oil to the pan (enough to coat the bottom). Immediately place your steaks in the hot skillet and sear them for 1 minute on each side. The final internal temperature of your steak should match the temperature of your desired level of doneness, as listed in the chart below.
  • The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
  • Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.
  • Once the steak has rested, it's time to carve. Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife and Expert tips for How to Carve a Steak).

In Texas many barbecue joints use just plain old salt and pepper, called Dalmatian rub. But beef brisket and BBQ beef ribs can handle, and benefit from, a more potent mix. Our beef dry rub recipe creates a rich, flavorful, crunchy crust, called the bark or Mrs. Brown.

Beef rub for brisket, beef ribs, steak, and other cuts is different than pork rub. Pork loves sweetness, but beef does not. The best pork rubs have of more sugar in them, like Meathead’s Memphis Dust. Black pepper, on the other hand, works great when seasoning beef.

You can make this barbecue dry rub recipe days or weeks in advance. It makes more than you need even when used as a brisket dry rub, so you can just put any extra in to a clean jar or zipper bag for use at a later date.

Using the Rub

If your meat has not been pre-salted, shoot for about 1/2 teaspoon of kosher salt per pound of meat and apply it heavier on thick spots. When possible, apply the salt the day before, but even an hour or two is enough to get it moving inward, and the science advisor Prof. Greg Blonder has shown that when the meat heats, the salt moves deeper and faster. Click here to read more about this process, called dry-brining.

With this beef dry rub recipe, you can apply it in advance (some people like to apply it the night before), but the fact is, most molecules in the rub are too large to penetrate more than a fraction of an inch, just like marinades. And they don’t have the electrical properties that salt has. The rub is mostly a surface treatment for flavor and bark. So you can apply the rub just before cooking if you wish. Moisture and oils will mix with the spices and herbs, heat will work its magic on them, and all will be wonderful. I like to lightly wet the surface with water before the rub because many of the flavors in the rub are water soluble. Spread the rub generously on beef brisket, not so thick on other, thinner cuts.

Also, be aware that the drippings from a salted meat for use in a gravy or jus will probably not need salting, so be sure to taste before you add salt. Remember, you can always add salt, but you can’t take it away.

Make Lidia’s Bucatini Amatriciana at home

KANSAS CITY, Mo. — You don’t have to fly to Rome to get a taste of its rich history. Lidia’s is launching a spring menu, inspired by traditional roman ingredients. In the video above, chef de cuisine Daniel Nutty shared how to make one of the featured dishes.

Bucatini Amatriciana

• 1 35-ounce can San Marzano tomatoes
• salt
• 5 tablespoons extra virgin olive oil,
• 1 medium onion (about 2 cups), sliced thin
• 4 slices Guanchale or Pancetta, cut into 1 1/2-inch julienne strips
• ½ teaspoon crushed red pepper flakes
• 1 pound bucatini pasta
• 1 cup Pecorino Romano, grated


Pass the tomatoes and their liquid through a food mill fitted with the fine disc. Set aside. Bring 6 quarts of salted water to a boil in an 8-quart pot. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions and cook, stirring, until wilted, about 4 minutes.

Stir in the guanchale and cook 2 minutes. Add the hot red peppers and the strained tomatoes and bring to a boil. Adjust the heat to a simmer, and season lightly with salt. Cook, stirring occasionally, until the sauce is thickened, about 20 minutes.

Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.

Check the seasoning of the sauce, adding salt if necessary (remember the Pecorino is mildly salty).

Reserve about 1 cup of the pasta cooking water. Drain the pasta, return it to the pot and pour in half the sauce. Bring the sauce and pasta to a boil and add enough of the pasta cooking water, if necessary to make enough of the sauce to lightly coat the pasta.

Check the seasoning, adding salt if necessary. Remove the pan from the heat, stir in 1 cup of the grated cheese and transfer to a large, heated serving platter or bowl. Spoon the remaining sauce over the top and pass additional grated cheese separately if you like.

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Bacon Explosion Ingredients

  • 2 pounds thick cut bacon
  • 2 pounds Italian sausage
  • 1 bottle of Burnt Finger BBQ sauce
  • 1 shaker of Burnt Finger BBQ rub

To kick off the construction of this pork medley you’ll need to create a 5࡫ bacon weave. If the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the pattern. Just make sure your bacon weave is tight and that you end up with a nice square shape to work with.

The next step is to add some seasoning on top of your bacon weave. I used our Burnt Finger BBQ Smokey Kansas City seasoning (the label artwork has changed since this photo was taken), but many rubs will work. Here are some of my favorites that are available on Amazon.

Now that you’re pork is well seasoned, it’s time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like. I chose to go with a mild sausage, but spicy would work just the same. If you really want to get crazy, take a stab at making your own homemade sausage.

Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast (or lunch, or dinner, or a midnight snack). If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy. If you like your bacon burnt to hell so the smoke detectors go off, then burn it to hell so the smoke detectors go off. These pieces are going to be a major part of the inner flavor of our sausage fatty, so cook them your favorite way. Personally, I like my bacon right at the point when it starts to get crispy, but hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s okay, and encouraged, to snack on these pieces while your chopping/crumbling. But keep in mind that once those bacon morsels touch the raw sausage, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)

Since this is a BBQ recipe, we need to add another layer of BBQ flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. I use our Burnt Finger BBQ Smokey Kansas City sauce, but any BBQ sauce that you like will work. Here are some of my favorites that are available on Amazon.

Now comes the fun part. Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.

At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.

Sprinkle some more Smokey Kansas City Barbecue Seasoning on the outside of the bacon weave, and now this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees in a constant cloud of hickory smoke until the meat reaches an internal temperature of 165 degrees. Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. Mine took about 2.5 hours, which was right on target with its 2.5 inch diameter.

Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that Burnt Finger BBQ sauce we used for inner flavor? We’ll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce.

Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana in no time flat!


    • 2/3 cup packed light brown sugar
    • 2/3 cup granulated sugar
    • 1/2 cup sweet or smoked paprika
    • 1/4 cup seasoned salt, preferably Basic Seasoned Salt, or a good commercial brand, such as Lawry’s
    • 1/4 cup homemade smoked salt, or use a good commercial brand
    • 1/4 cup onion salt
    • 1/4 cup celery salt
    • 2 tablespoons freshly ground black pepper
    • 2 tablespoons pure chile powder (not a blend)
    • 2 teaspoons mustard powder
    • 1 teaspoon poultry seasoning
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cayenne pepper

Where to Party in KC

Kansas City is still flying under the radar and the tourist scene isn’t huge yet, so when you go out to a bar you’ll be surrounded by locals. There are four main pockets in the KC party scene that attract different crowds: Downtown Power & Light District, Mid-Town, Crossroads and Westport. To make planning easier for you, I’m going to separate everything by the vibe. Dressy? We’ve got you! Casual? We’re sharing those too!

Dress-Up Cocktail Lounges

Kansas City’s high-spirited cocktail culture wows no matter the drink. There’s something magical about starting the night with a craft cocktail in a dressy bar lounge. Here are some to consider!

    : Sleek bar featuring hand-crafted cocktails! Their bar is stunning! : Champagne lounge with chic cocktails and candlelit ambience. : This art deco lounge has an industrial-feel and offers a behind the scenes look of the distillery right from the bar!
  • SoT: Known for excellent service and creatively crafted libations.

Best Speak Easies in KC

  • Swordfish Tom’s: Tucked away in an old boiler room, this subterranean establishment is a callback to speakeasies of yore.
  • P.S.: Located beneath Hotel Phillips, this chic, hidden bar often has live music!

Dance Clubs in KC

For those nights out when you just need to dance:

    : This dance bar has a massive dance floor and every night they play “Car Wash” and two massive car wash __ spin on the dance floor and bubbles drop from the ceiling. It’s epic! We suggest making this a themed outing and wear some 80’s gear, throw on a wig and rent a limo/trolley/bus to take you to and from!
  • Mosaic: One of the most popular dance bars! The DJ is elevated and the dance floor is huge! There’s also a patio with lounge seating.
  • Shark Bar: Beach-themed with a live DJ and dance floor!
  • PBR Big Sky: If you’re ready to give mechanic bull riding a try, head here!

Casual Breweries and Taprooms in KC

In Westport, Kansas City’s oldest district, you’ll find a lot of relaxed bars that remind me a lot of my college days!

    : Long bar and seating with a dance floor and live music or a DJ. The real party happens at the pop-a-shot in the back where they also sell pizza! : Large bar with patio in the back! : This is one of the most popular spots in Westport. There’s a DJ, large bar and patio on the roof!

Recipe Summary

  • 1 ½ pounds lean ground beef (sirloin)
  • 1 large onion, chopped (1 cup)
  • 2 stalks celery, sliced (1 cup)
  • 2 14 ounce cans lower-sodium beef broth or 3-1/2 cups beef stock
  • 1 28 ounce can diced tomatoes, undrained
  • 1 10 ounce package frozen mixed vegetables
  • 2 tablespoons steak sauce
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup all-purpose flour

In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well return to Dutch oven.

Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling reduce heat. Cover and simmer 20 minutes.

In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.

Watch the video: Moving to Kansas City. Top 8 Things You Need to Know Before Moving to Kansas City (July 2022).


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