REVIEW
In the ongoing and certainly never-ending debate over which KC Q joints reign supreme, and which have passed their prime, let us nominate LC’s in the former category. For our money, LC’s is one of the greats, in Kansas City or anywhere.
the road | the food | a new direction
In the ongoing and certainly never-ending debate over which KC Q joints reign supreme, and which have passed their prime, let us nominate LC’s in the former category. For our money, LC’s is one of the greats, in Kansas City or anywhere.
We’re suckers for farmers markets, both at home and when we travel. We love to cook, so when we’re home we focus on the just-picked produce piled in colorfully billowing mounds on the tables and in baskets. We love to eat, so when we travel, we wistfully ogle the fresh fruit and veggies but focus our serious attention on the local cheeses, breads, wines, juices, pastries, and prepared foods. Continue reading
Built in the late 19th century, Old Country Store was, in fact, an old country store. Today, it is a country restaurant serving a classic Southern buffet for very little money. Pull off Highway 61 in the tiny town of Lorman, north of Natchez, and park in front of what you would swear is part of a movie set depicting Mississippi circa 1920. Yet this is no movie set, or modernized, made-to-look-old theme restaurant. Continue reading
Chef Leo LeDoux’s menu utilizes an assortment of locally produced products, wild seafood, and antibiotic-free meats, prepared in whatever manner strikes his fancy. You’ll find plenty of Asian and Mediterranean influences as well as traditional comfort foods such as French onion soup and pasta and meatballs. Fresh vegetables abound. It’s a clean, pure, and vibrant cuisine that impresses more with freshness and quality ingredients than in-your-face excess. Continue reading
It was just a grilled cheese sandwich. That’s all we tried at Rubi’s, a single sandwich split between the two of us. But what a sandwich! Pullman slices enclose Comté and the optional tomato (which turns out to be roasted yellow specimens, full of flavor). The sandwich is wrapped up and THEN gets placed in the grill press. Press isn’t quite the right word, though, because while the sandwich is grilled on both sides simultaneously it does not get heavily compressed (unlike the grilled cheese we make at home, which gets pressed down hard in the pan as it cooks). Continue reading
Like many other folks who visit Vermont, we like to stay in inns and B&Bs. That presents a major obstacle to dining at places like Up for Breakfast, which really only serves breakfast. It stays open until 12:30 p.m. during the week and 1:30 p.m. on weekends, so your best bet if you want to enjoy both your inn breakfast and Up for Breakfast is to try to hit the restaurant on the weekend. Have an early breakfast at the inn, then plan for a second, lunchtime breakfast here. But weekends are also the busiest time for the upstairs eatery, so put your name on the waiting list about an hour before you’d like to dine. Continue reading
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