IN Kansas City April 2021 by KC Media

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Contents APRIL 2021 64

74 Features 62

IN CONVERSATION WITH SUZY CHASE The Prairie Village native now hosts one of the top cookbook podcasts in the country from her NYC home.

OPEN FOR BUSINESS 19 eateries, bistros, bars, and restaurants that bucked the trend and opened in the last year.

DISHING UP DREAM KITCHENS Three stylish kitchens began with two simple words: “I want...”

THE BUZZ ABOUT TOWN Spirit-free cocktails showcase the creativity of Kansas City’s best bartenders.

SPRING IS IN THE AIR It’s been a long, cold winter. Bring on the fresh looks for the new season.

On the cover

Departments

PAST PERFECT A young family enlists the team from Nest Interiors to breathe new life into a venerable mansion.

Polynesian Punch at Verdigris. Photo by Aaron Leimkuehler.

APRIL 2021

| 12 | INKANSASCITY.COM

WOMEN IN BUSINESS IN KC

ENTERTAINING IN KC

OUR MAN IN KC

ARTS & CULTURE IN KC

BEHIND THE MUSIC IN KC

LOOK IN KC

LIVING IN KC

FLAVOR IN KC

112

MY ESSENTIALS IN KC

IN EVERY ISSUE 16

EDITOR’S NOTE

INKANSASCITY.COM

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CELEBRATE LIFE

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Portfolio

design | cabinetry | lifestyle

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Savor The The Moment Moment Savor

Editor’s Note

The Before Times—And the After Times

Vol. 4 | No. 4 APRIL 2021 Editor In Chief Zim Loy Art Director Alice Govert Bryan Digital Editor Michael Mackie

photo by aaron leimkuhler

f April seems cruel to some, it isn’t to me—especially this year. We may have another surprise snowstorm (or two), but here in Kansas City we also have a few warm weather days and blooming magnolias, daffodils, forsythia, and such. This spring is even more welcome than most. In addition to finally seeing the end of our interminable, raw winter, we are slowly emerging from the other side of a pandemic that changed our world in ways we never thought possible. I’m luckier than many because I continued to work, albeit alone in our offices for the first few months. And if I never have to attend another Zoom meeting, I’ll be very happy. But still I’ve missed the camaraderie of the office, dinner parties, a glass of wine with friends, impromptu day trips, shopping (in a store, in person), and most of all, visiting my mom in Iowa. Life pre-Covid almost seems to be captured with a soft-focus lens in a golden haze. Friends lucky enough to have been vaccinated are thrilled to be hugging each other again. My husband is happy that we can go to the movies—in a movie theater. I’m pretty sure our music contributor Timothy Finn is looking forward to live concerts. And our entertaining columnist Merrily Jackson is definitely elated to host her memorable dinner parties for all her vaccinated guests. This issue is all about looking forward—a new season, a new hope. We all want something new to wear that’s not sweats, or as I call them “day pajamas.” So on page 68, we’re showing you some fresh, spring options that are a step above, but still quite comfy. ( Just in case you’re familiar with the phrase “the Covid 15.”) Too many restaurants and bars closed due to the pandemic. Starting on page 64, writer Kelsey Cipolla reports on 19 bistros, bars, and restaurants that bucked the trend and opened in the past year. Plan on checking out every one of them in the next couple of months. Plus, there’s one feature that’s especially personal. I’m in the throes of renovating a new house, including the kitchen, so imagine how much fun it is to find dreamy new kitchens that are chock-full of ideas. Turn to page 74 to see what inspires you. So, apologies to T.S. Elliot. This April, I’m seeing nothing but hope.

Contributing Writers Kelsey Cipolla, Stacy Downs, Judith Fertig, Timothy Finn, Cindy Hoedel, Cody Hogan, Merrily Jackson, Damian Lair, R. Murphy Contributing Photographers Kenny Johnson, Dave Leiker, Aaron Leimkuehler, Aundrea Walker Shafer Graphic Designer Eva Tucker Copy Editor Craig Magnus Publisher Michelle Jolles Media Director Brittany Coale Senior Media Consultants Katie Delzer, Nicole Kube, Krista Markley Newsstand Consultant Joe J. Luca, JK Associates 816-213-4101, jkassoc.net Editorial Questions: zloy@inkansascity.com

Advertising Questions: bcoale@inkansascity.com

Distribution Questions: mjolles@inkansascity.com

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APRIL 2021

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INKANSASCITY.COM ENTER TO WIN Rosé all day! This month one lucky winner will score a $100 gift card Farms. Feel free to Mission Farms to use it for a night out at any of their six outstanding restaurants. And since Kansas City is known as the Paris of the Plains, Plains we’ve included this antique French Montebello Champagne bucket from our friends at Pear Tree Design & Antiques in Crestwood, along with a bottle of Daou rosé. Enter by April 30 at inkansascity.com/ the-magazine/enter-to-win. the-magazine/enter-to-win Cheers to you—and good luck!

Go ﬁsh. Tavern in the Village’s executive chef, Jennifer LeBlanc, says creating seasonal dishes between seasons can be a bit tricky. So she whipped up a delicious spring honey-and-garlic glazed salmon with roasted root salad recipe for you to try. In a word—tasty! Find

the recipe at inkansascity.com/eat-drink-recipes.

Hungry? Try out a new, local eatery tonight! From happy hours to the local restaurant scene, we’ve got the city’s most comprehensive dining guide. Check it out at inkansascity.com/eat-drink/dining-guide

FACEBOOK @INKANSASCITYMAGAZINE

Real estate tips.

Yes, it’s a seller’s market out there, but we have five handy tips from local mortgage lenders on things to avoid before putting your house on the market. Read the story at inkansascity.com.

Spreading Joy.

Just weeks ago Kansas City native (and The Voice alum) Casi Joy released her latest single The Money—a delightful country music confection. We caught up with the popular performer to find out five things you don’t know about her. Read the story at inkansascity.com.

APRIL 2021

Great Dane. You might

know Eric Dane as McSteamy on Grey’s Anatomy, but the versatile actor is starring in a new dramatic film, The Ravine. He’ll be in town in early April for the world premiere of the movie—which is based on a book by local author Bob Pascuzzi. We chat up Dane about his latest role, and his new season of Euphoria, which starts shooting later this month. Read the story at inkansascity.com.

| 18 | INKANSASCITY.COM

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WEEKLY NEWSLETTER subscribe at INKANSASCITY.COM (under The Magazine tab)

GREAT PLAINS SPCA ANIMAL EXPERT ANSWERS YOUR PET QUESTIONS Animal expert, Ashley Flores, CPDT-KA, is the Director of Animal Behavior & Training at Great Plains SPCA. Ashley has more than 16 years of experience in animal training and behavior.

Dear Ashley – We have two dogs that are extremely barrier and leash reactive when they see other dogs. What are your training tips to get this to stop, especially when you have two dogs doing it at the same time? – Danielle Husted

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I recommend walking them separately until they both have learned to not be reactive on leash. Dogs feed off one another and will easily become hyper-focused on stimuli, in your case, other animals. Increase space between your dog and the other dogs when walking. When your dog notices another dog, talk to your dog in an excited tone and feed your dog small pieces of high-value treats. Continue to treat your dog until the trigger is gone. Your dog will start to associate triggers with treat time and get excited for a treat when other dogs are near. As your dog begins to do better, you can decrease distance between your dog and others. Once both of your dogs start doing this reliably on their own, you can walk your dogs together again. This training will take a while but will result in years of good walks together. – Ashley Flores, CPDT-KA

Dear Ashley – I have two cats. One grooms himself all the time. The other never does. Is bathing cats a good idea? – Izabelle Hawes Cats usually bathe themselves, but it is safe to bathe them if they need it. I recommend

getting your cat checked out by a vet because cats usually stop grooming themselves if they are ill or overweight. If your cat never groomed himself, then it could be because he never learned to as a kitten. If you need to bathe your cat, make sure to brush the cat prior to bathing to avoid excess hair clogging the plumbing. Use a shampoo made for cats, and make sure to rinse and dry the cat well afterwards. Most cats do not want to be submerged in water, so try the pour over method instead. – Ashley Flores, CPDT-KA

Dear Ashley – I want to adopt littermates as puppies but have heard reasons against it. What do you advise? – Josh Mendez Many behaviorists and trainers advise adopters to reconsider adopting siblings. Siblings have a higher chance of bullying and fighting with one another as they get older. I frequently get inquiries about siblings between the ages of eight and 16 months suddenly fighting out of nowhere and the fights escalate. The bigger issue is that they tend to be more bonded to one another and in an unhealthy way, such as displaying separation anxiety when away from each other or one not being able to cope when the other passes away. My recommendation is to get one dog and train it properly, then get a second dog who can have a well-adjusted and trained dog to be their role model. – Ashley Flores, CPDT-KA

5424 Antioch Dr. | Merriam, KS 66202

Email askashleyinkc@greatplainsspca.org for a chance to have your pet question answered here.

ADOPT. DONATE. VOLUNTEER. About Great Plains SPCA: Great Plains SPCA is an independent 501 (c)(3) no-kill shelter serving approximately 6,000 animals annually in the Johnson County community. As Kansas City’s premium family shelter, we continue to support the seven municipalities that we are contracted with including Overland Park, Leawood, Shawnee, Lake Quivira and Johnson County Parks and Recreation and unincorporated Johnson County.

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THE ENTREPRENEUR DESIGNED AN APP TO CONNECT WOMEN WHEN WE NEEDED IT MOST

few years ago, Sarah-Allen Preston was in the midst of some dark days. Her five-month-old son was recovering from open heart surgery. “I felt overwhelmed, underwater—a very trying time in my life,” she says. “And I was completely celebrated, supported, and uplifted by my community, my friends and family. It’s what I needed at a very difficult time in my life.” A year later, in the midst of a divorce, Preston says the same thing happened. “I had to press restart—and it was scary—another big life moment,” she says. “Again, I was blown away by all the support. I realized during that time there wasn’t a digital platform that really brought together these networks and communities for celebration and support.” And so—in the spirit of paying it forward—Preston created a new platform with an assist from author Laura McKnight. “We called it Afloat—a mobile app that celebrates connections between women and supports the businesses they love,” says the founder and CEO. “We needed a place where we could ask for help if we needed it.” The beta program launched in March of 2020—just as the world was starting to close up shop due to the pandemic. Positive reaction to the app was swift—so much so that Preston was caught a bit off-guard. “Everyone loved it,” Preston says. “I feel so grateful that it was something that resonated with people—and that was even before we brought businesses in.” She’s referring to Afloat’s relaunch this past December with “an e-commerce platform. We now have about 20 women-owned businesses on the

APRIL 2021

app as well, so people are easily able to gift, support, and celebrate people in their community on Afloat.” Preston’s suspicions were quickly confirmed by her newfound users. “There was an overarching sense people wanted to be connected—of wanting a place of authenticity and general positivity that was lacking in people’s lives. They got on board with the movement,” she says. “Now that we’ve added the business aspect, it’s been bonkers. People are using it, loving it. Businesses are getting excited. We’re able to watch sales happening—and then look on social media and see the full circle of giving and receiving. To watch it play out in real time has been amazing.” As a Kansas City native, Preston says she’s all about giving back to a community that has supported her for so long. Over the years, she’s successfully run both a stationery and wholesale paper company before transitioning into full-scale event design and planning. But she says her newest start-up venture has been nothing short of remarkable. She heaps praise on her colleagues. “It is such a team effort. I couldn’t make any of this happen without our team,” she says. “Together we’re focusing on women empowering each other—we’re empowering them on a personal and professional level. We’re all about bringing people together—and we’re excited about partnerships and new ideas.” Need to send flowers? A cookie bouquet? Both? Preston says to snoop around the Afloat app and see all there is to offer. “As a user, I love having something—a space on my phone—that’s a really positive platform. A place that doesn’t cause anxiety, a place where I can take action—like starting a diaper drive. Or send cookies to a friend who just moved into her new house.” When we asked Preston about Afloat being a femalecentric app, she agreed, “I’m all about it. That’s our goal— our roadmap—a group of empowered women continuing to empower women. We’re going to be the platform that brings them together digitally—and we have some exciting plans to bring that into real life.” Preston says launching just as the pandemic began was a sign—albeit an ambitious one. “The universe was pushing me in one very clear direction,” she says. “As a start-up and being a single mom, some days it was super-exciting and some days it was super-terrifying. That was 2020 in a nutshell. But there was a need for this, and we had some accelerant poured on our product and purpose.” Her tribe—as she calls it—helped every step of the way. “Everywhere I turned there were cheerleaders. I could not be doing this on my own. It’s a team. We are here for each other and supporting each other—whether that’s intentional mentoring or just saying, ‘Hey, I’ll help—here’s an idea!’” afloat.life

| 22 | INKANSASCITY.COM

Know Your Worth

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Entertaining

IN KC

Maybe It’s Time to Host un Petit Brunch

CELEBRATE SPRING WITH A BRUNCH FOR YOUR BUBBLE—AND POSSIBLY A FEW MORE (SO MUCH DEPENDS ON YOUR VACCINATION STATUS)

Merrily Jackson

photo by

Aaron Leimkuehler

have a new acronym to describe myself and some of my friends: SVP, which stands for Smug, Vaccinated Pensioner. I hesitate to kid about it, because so many are still desperately seeking vaccinations. If you are in this group, I sincerely believe you will be smug and vaccinated soon, too, although perhaps not as a pensioner—a word the Brits use; I prefer it to “retiree.” But with the new threat of variant strains, maybe none of us will be smug for long. We are still in the midst of a pandemic, and there is so much we don’t know. No one—even the fully vaccinated—should feel obligated to accept or extend invitations to any kind of social gathering. But for now, in my capacity as an SVP, I think a cozy brunch with a very few other SVPs might be in order.

Email me with your entertaining questions, dilemmas, or triumphs at mjackson@inkansascity.com

APRIL 2021

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DINNER PARTIES, I LOVE THE VERY THOUGHT OF YOU I’ve always meant to devote a column to the topic of brunches, never mind that I’ve personally eschewed hosting them in favor of the divine, the glorious, the revered dinner party. There’s some-

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Entertaining

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Double-Duty Sugared Bacon BECAUSE (ALMOST) EVERYBODY LOVES BACON This recipe, adapted from one in the classic Beyond Parsley cookbook of the Junior League of Kansas City, is absolutely delicious. Even vegans will love the way it makes your house smell. These nibbles, terrific for a brunch, also make a knock-out appetizer to serve with drinks.

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APRIL 2021

pound thick-sliced bacon, at room temperature cups brown sugar tablespoon cinnamon

Cut each slice of bacon in half, crosswise. Mix sugar and cinnamon together and thoroughly coat each slice of bacon. Twist slices and place on rack in a broiler pan in a 350-degree oven. Bake until bacon is crisp and sugar is bubbly, 15 to 20 minutes. Watch closely as the sugar burns quickly. Cool on foil. Serve at room temperature. These may be made hours ahead.

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thing so marvelous, so intimate about lingering around the table in the flickering candlelight, telling stories and drinking adult beverages, then hugging guests adieux as they toddle home to their pillows. But that kind of party feels like a fiction of the preCovid world, where we could still enjoy a relaxed, maskless social life. Here’s to the expeditious return of that world! But in the meantime a brunch—one where guests, upon exiting, march off to vacuum out their cars and do laundry— seems more fitting. THE SENSIBLE, INDISPENSABLE BRUNCH Even if you’re not an SVP, brunch is a smart, cost-effective way to entertain your bubble, especially if children are on the guest list, or older people who no longer venture out at night, or you want to honor Mom(s) on Mother’s Day, which is May 9—or if everyone is just too jittery to engage in, as the rest of high-minded society once did, a dinner party. THE FOUR BUILDING BLOCKS OF BRUNCH All you need for a respectable brunch are: a big, gooey, egg casserole; a fruit salad; an assortment of baked goods, and mimosas and Bloody Marys. (And you could certainly get away with foregoing the hooch altogether; just don’t invite me.) Here are some ideas for embellishing each of these elements. BREAKFAST CASSEROLES: SO EGG-CELLENT Resist any menu that ties you, the host, to the stove making individual omelets, pancakes, waffles, or French toast. You might already have a great recipe for a hearty breakfast casserole, the kind you refrigerate overnight and then pop in the oven the next morning. I have a real fondness for these. What’s not to like about a big mouthful of custardy eggs, melted cheese, some sausage or ham? My friend Devan Hartnett honors the memory of her Mexican grandmother by making a scrumptious, makeahead breakfast dish called chilaquiles, using tortillas, scrambled eggs, sour cream, salsa with fresh scallions and cilantro, cheese, and avocados. Devan’s abuela would be very thrilled, I think, to cook in her granddaughter’s cucina. It is magnifica! I am pictured in it in this month’s photo. Email me for Devan’s Americanized chilaquiles recipe and any others I mention in this column. If you have vegetarians coming, you could prepare Swiss Custard from Above & Beyond Parsley, a meatless egg strata made with white wine and Swiss cheese that food snobs could substitute with Havarti or Gruyère. For the carnivores, you could present a platter of link sausages and sugared bacon from Beyond Parsley, a scrumptious recipe, worth the mess of making it (see sidebar, opposite page). Nigella Lawson’s French lasagna, a savory baked croissant pudding, uses up stale croissants by having you split and stuff them with ham and cheese, sprinkle more

APRIL 2021

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Entertaining

IN KC

cheese over the top and douse them in eggs beaten with garlic-infused milk. This dish does not need prior refrigeration, just stale, or briefly toasted, croissants. Or you could veer into luncheon territory. My smoked salmon lasagna, a favorite dinner party recipe for moi, is elegant and delicious for a brunch. PITHY ADVICE ABOUT FRUIT SALAD Ina Garten’s fruit salad with limoncello (from her excellent Back to the Basics cookbook) is my favorite fruit salad recipe. A splash of limoncello will wake up the flavor in just about any fruit salad you make. A citrus plate is also a bright, cheerful addition to any brunch. Peel grapefruits, blood oranges, and navel oranges, slice them into wheels, and arrange them on a platter. If you don’t have time to peel all that citrus, buy a few refrigerated jars from the produce aisle. BRING ON THE BAKED GOODS If you are a person who finds baking therapeutic, by all means knock yourself out on homemade muffins and scones. Your guests will probably love it if you make Ritz Carlton blueberry muffins or whipped cream scones with chocolate and cherry (Yes! I have recipes). But they still will have a wonderful time if you serve store-bought baked goods. There

are so many exceptional bakeries in Kansas City. I am partial to Dolce Bakery in Prairie Village—they make everything from scratch. Their sweet-potato scones would be the belle of any brunch. I recently made a batch of Cheddar Swirl Breakfast Buns from Deb Perelman’s tour de force The Smitten Kitchen Cookbook. They were spectacular but a timesuck. The rise time was four hours! These would be lovely to bring to someone else’s brunch. BRUNCH BECAUSE BELLINI BAR I saw a girl in Westport wearing a T-shirt that said “brunch because mimosas.” She probably did not notice or care that I nodded in approval, although my T-shirt would say “brunch because bellinis.” In any case, another reason to be sincerely enthusiastic about hosting brunch is the fun of assembling the bar. You need only makings for Bloody Marys and mimosas—or more flavorful bellinis. Classic bellinis are made with prosecco and peach purée, but you can make them with any fruit purée: kiwi, cantaloupe, strawberry, raspberry, watermelon. You could assemble a bellini bar, with an assortment of luscious fruit purées. Frozen fruits work beautifully in purées. Or put together a Bloody Mary bar, with pitchers of tomato juice along with infused vodkas, Tabasco, Worcestershire, sriracha, olives, pickle spears, celery stalks, citrus wedges, and my personal favorite, pickled okra. Don’t forget salt and pepper!

RELAX.

Isn’t that what you want to do when you buy or sell a home? Relax and let the experts guide you.

Kevin Bryant Melinda Chalfant Katherine Meiners Gregg

Kathy Scaglia Green Becky Loboda Sandy Palmer

Heidi Peter Tom Suther Nancy Weeks

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Mother’s Day is May 9th Parkway Plaza | 4850 W. 135th Street, Leawood, KS 66224 (913) 491-4111 | (800) 735-5112 | mazzarese.com

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Our Man BY

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Damian Lair

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: @damianlair #OurManINKC

Go East, Young Man!

Damian Lair at Art Alley.

f you’ve done enough puttering around Kansas City, you’re this new restaurant concept from James Beard-award nominee Michael likely familiar with the Crossroads Arts District, roughly Corvino. The Ravenous cheeseburger is a diner-style burger with two sandwiched between downtown and Union Station. A lively smashed patties seared on a griddle to achieve a crispy-edged finish. The mecca for First Fridays, art galleries, and restaurants, it’s one house-made buns have a pillow-like texture, and the patties get topped of the local stomping grounds I love most. But with sour pickles, a garlic and lemon aioli, charred onjust to the east—bordered by Oak Street on the west and ions, and melted Muenster cheese. It’s burger perfection. 71 Highway on the east—another urban playground has My wondering eyes also couldn’t resist the cheese tots OVERHEARD been quietly growing up. It’s time to get a fresh look at and the sour-cherry fried pie. I could have started and “I’m suffering from what’s happening in the East Crossroads. ended with this and left happily. But the point of a food a severe case of Per usual, I booked a willing friend for what was to hall is to play culinary hopscotch. So, hop we did. guacamole fatigue.” be a gorgeous spring afternoon of unplanned, metropolNext up was another newbie, Sura Noodle Bar. A itan adventure. We agreed to meet for lunch at Parlor to sibling of the existing Parlor popular kid Sura Eats, fuel up and catch up. I’ve dined at Parlor numerous times this offshoot features Korean-style noodle dishes by since they opened in late 2018, but the crazy year that was Keeyoung Kim. We selected the Chicken Kalguksu, 2020 created a noticeable lapse. If it’s been a while for you “knife noodles” with homemade chicken broth, chickalso, you’ll notice some new additions. For the uninitien, zucchini, carrots, and soy-scallion sauce. We also ated, Parlor is a food hall comprised of two bars and six independent, plucked up the popcorn chicken, which was fried alongside rice cakes small-format restaurants. It’s all inside a hip, reimagined brick building and a soy-sesame citrus sauce. The fried rice cakes made this dish with lounging and gaming areas, an expansive second-story garden pasuper fun and different. tio, and a basement event space. Finally, we ordered a tried-and-true pizza pie from Providence Newcomer restaurants at Parlor include Ravenous, Sura Noodle Pizzeria Co., owned by brothers Luke and Aaron Salvatore. Ours Bar, and The Hungry Hatch. These join familiar Mother Clucker, was a modified version of the East Coast Detroit, with brick and Providence Pizzeria Co., and Sura Eats. The format is great for trycheddar cheeses, pepperoni, mounds of ricotta, basil, red sauce, and ing and sharing, so on this visit we opted for a combination of new spots Mikes Hot Honey. Bellissima! and an old favorite. First up, and most anticipated, was Ravenous. If After lunch, we ducked behind Parlor for a quick stroll down Art you’ve been to the nearby Corvino Supper Club & Tasting Room and Alley—a collision of mural graffiti art stretching from 17th to 18th begged the staff to slip you one of the late-night-menu-only burgers Street, between Locust and Cherry Streets. A few months prior, I’d (now, fortunately, on their permanent dinner menu), you’ll scream for taken a guided tour with notable muralist Sike Style, so I knew exact-

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ly where to go and what to point out (try to find the mini-Simpsons piece—the details are incredible). As ever evolving as the East Crossroads district it occupies, there were plenty of new alley additions since my last visit. Tumbling out this wonderland wormhole, we nearly fell into the new retail spot I’d been so excited to check out—Duet. Featured in this publication’s March issue (yes, I’m inspired by these pages, too!), this little shop (part retail, part rotating gallery, and part artist studio) features a minimal, modern-deco aesthetic. There’s an emphasis on houseware objects, particularly ceramic and glass items. I picked up a few quartz crystals (one can never have too many) and a beautiful stack of Wary Myers glycerin soaps, which they wrapped in bundles—ready for me to gift. Peering down the street for our next drop-in, I spotted what looked like a fresh new sign on the corner. And it was. Inside, I found the brand-new Crossroads Market—the area’s long-anticipated grocery store. This community-based, compact, 3,000-square-foot store features natural, organic, and local products, including staples like meats and produce, but also wine, beer, spirits, and other living essentials. I’ll be back with my grocery list ready. We got back on course and headed to another recent neighborhood addition, Do Good Co., which was originally located on West 39th Street. Larger than its previous space, though somehow more intimate feeling, the new location emphasizes clothing over furniture and housewares. I’m told, though, more home goods are likely in their future. For the unacquainted, Do Good Co. is a 501(c)3 nonprofit organization that accepts gently loved, contemporary, and one-of-a-kind vintage clothing whose proceeds benefit local kids and pets—specifically, Wayside Waifs and Kids TLC. “Collections” are thoughtfully assembled by season and style. Their latest spring collection is available now. From adventurous retro pieces to cared-for vintage designer items from the likes of Dior, Prada, and Missoni, there’s something for every taste and budget. Inexpensive graphic concert tees commingle with a ruffled $11,000 Nina Ricci 1970s silk ball gown. It’s a dynamite party. While on my way out the door, a rainbow-striped, quilted, Tibetan-style robe whispered my name. Did I need a rainbow-striped Tibetan robe? No. But my kooky collection of clothing is built from quirky finds just like this—many with tags still attached for years, just waiting for the perfect occasion to present itself. The robe fit, and it is now in my closet, waiting for, as my friend put it, the perfect Joseph and the Amazing Technicolor Dreamcoat-themed party. I will be ready. Still euphoric from my bombshell find, a celebratory cocktail seemed in order. I knew just the place—Mean Mule Distilling Co. HOT I’ve had Mean Mule cocktails at various GOSSIP: events they’ve sponsored, but never at their own boutique distillery and tastWho packed a curious ing room. Mean Mule’s unique spiramount of seasonably its are crafted from blue agave. This questionable “dad American agave spirit is not tequila. plaid” for a recent The name “tequila,” and the spirit it beach vacation? describes, have “denomination of origin” status and “geographic indication,”

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OVERHEARD much like Champagne is from the “Take the Loubs. Champagne region of France. With Leave the limbs.” roots in the Jalisco region (where I’d, oddly, just arrived home from days prior), it tastes similar to premium branded tequilas from Mexico. Similar—but to my taste, different and much smoother. The friend in tow strongly dislikes tequila and didn’t even want to try but ended up completely enjoying it. I loved my Holy Grail cocktail—silver agave spirit, Chambord blackberry liqueur, herbs, ginger, citrus, and sparkling wine. Next door, there’s also the cozy, private Agave Lounge event space for hosting intimate gatherings. A couple of nights later, still not having had our fill of the E. Crossroads, I met the same friend for dinner at City Barrel Brewery + Kitchen. Compelled to have a brew, but not the most enthusiastic beer drinker, I settled on the recommended, limited-release Day Drinker—an IPA infused with mango juice. Essentially, a craft beer mimosa that made me very happy. Also contributing to the happiness was my dinner. We noshed on a couple of apps, such as the Rad AF Spicy Beer Cheese Dip and the heirloom squash and carrot fritters. For the main course, I couldn’t resist the Second-Best Espresso Bacon Burger, which featured local grass-fed beef rubbed with espresso and topped with thick-cut candied bacon, brie, and blueberry balsamic compote. Not your average backyard burger. Dinner was capped off with a piece of the smoked, salted honey chess pie from the Sweet Tea Pie Company—yum. Along with City Barrel, you’ll find quite a number of breweries in the immediate vicinity, including Brewery Emperial, Torn Label Brewing Co., Double Shift Brewing Co., Nimble Brewing, and Border Brewing Co. Perhaps a more fitting name would be the brewery district? For a final investigatory drop-in, I swung by HITIDES Coffee one early morning on my way to work. It’s a cheeky little coffee shop with a distinctly Hawaiian vibe. And it’s a lot more than just a coffee shop. HITIDES also offers a section of Donutology donuts, Meshuggah Bagels, and a hot-chocolate and ice-cream bar. I ordered a citrus avocado toasted Meshuggah bagel and a Sea Rose Latte (extending my undying love for everything rose-scented or flavored). While waiting for my to-go order, I checked out the Collective EX retail offerings that cohabitate with the café space. There’s a focus on tees and hoodies, but also some handsome wooden and leather maker goods. Another neighborhood coffee shop worthy of mention is The Wild Way—a cute warehouse space that is also occupied by its mobile coffee camper, when not rented for a private event or out roaming the streets. Their in-shop pastries are delicious. And finally, a few other places in the neighborhood you could check out on a similar journey might include the brand new Canihaveabite organic carryout and meal-prep purveyor, the ’hood OG Grinder’s and Grinder’s West, Mission Taco, and the Dance Fit Flow adult dance studio. The weather is warming up, so get out there. Happy scouting!

So, KC—where do you want to go? XO

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CONTAINER CREATIONS’ TEAM OF EXPERTLY TRAINED HORTICULTURISTS AND DESIGNERS WILL TRANSFORM HOW YOU SEE AND USE YOUR OUTDOOR LIVING AREAS by KATY SCHAMBERGER INSTEAD OF USING brushes, paints and canvas, Donna Sagen, owner of Container Creations, sculpts colorful, textured works of art with luxurious container gardens that are so much more than an eye-catching addition to a home.

“We’re all trained horticulturists and designers and understand what grows well here and the history of the area’s seasonality,” Sagen says. “For example, spring and fall can be unpredictable, weather-wise, so we’re careful about what we plant during those seasons.”

“We create focal points in the yard, front and back, to create a year-round, full garden experience,” she says. “We don’t want you to simply observe the plants and flowers. We want to pull you in and immerse you in the garden.”

Those first tantalizing warm breezes of spring are often enough to lure people outside, where they realize their yards and outdoor spaces may be lacking in style and design. Sagen says that because people have spent more time at home throughout the last year, they’re more interested than ever in making their outdoor spaces more beautiful and more comfortable, where they want to spend more time.

“The great thing about being in Kansas City is the way so many people genuinely love living here, and how they love their neighborhoods. I find that our customers in particular really want their homes to reflect that feeling as they extend their vision to their outdoor spaces,” she explains. “We understand that, and we appreciate the trust they place in us to help them make their homes beautiful all year round.” That feeling of escaping to a lush respite is even more important as people grow weary of the confines of their home but may not yet be prepared to travel. That’s where Sagen and her team of experts come in to assess available space, the client’s preferences, and other factors. The result is a seasonal masterpiece that’s as functional as it is beautiful.

To that point, one of the many benefits of working with Container Creations is that they’re full service. Not only do they create seasonal container gardens that envelop your property; they also care for their creations, cleaning, pruning, watering and doing whatever else is needed to ensure a beautiful, upscale presentation. Meanwhile, you simply sit back and enjoy. Another perk of working with Container Creations? They can bring lush, plant-based beauty to your home year-round—yes, even in winter! Sagen,

who pioneered the idea of all-season containers in this area more than a dozen years ago, says it’s no surprise that their busiest season is summer, but the team offers year-round container gardens that take advantage of “our region’s varied palette of plant colors, shapes and textures—and of course, weather.” In the fall, for example, think of heaping piles of pumpkins, ranging from white to vivid orange to a deep green-gray, artfully arranged around hay bales and pots heaped with mums. Festive winter pots—an enticing mix of seasonal favorites like evergreen, fir, eucalyptus, birch branches, and vivid winterberries—provide cheer long after the last holiday gift has been opened. Sagen and her team work directly with you to create expertly curated and arranged container gardens that reflect your unique vision of how you want your home to look. “At the front door, we want to make the area inviting and encourage people to come in,” Sagen says. “A lot of our clients have pools, so we bring in plants to soften the environment

and make the area more enjoyable to sit in. We want to create areas where you can socialize while you’re in the garden, not simply looking out at the garden.” While the pandemic has changed many things, Sagen has actually seen her business grow as people have spent more time at home. In the past year, Container Creations has added clients and expanded as their professionally maintained container gardening has become even more popular in the Kansas City area. Although the staff does most of their work outdoors, Sagen ensures careful adherence to current safety guidelines, including masking and distancing. “Working in different upscale communities on both sides of the state line, from Kansas City, MO, and Loch Lloyd, to Mission Hills, Leawood, Prairie Village and across Johnson County, we know that everyone shares the common goals of enjoying their homes and the beauty of nature while staying safe,” she notes. “And those are our goals, too.” To start your home’s outdoor transformation, visit containercreationsplus.com.

GET AHEAD ON SPRING GIFTING (INCLUDING MOTHER’S DAY!) It’s only fitting that Donna Sagen and her Container Creations team would bring their impeccable eye for style and detail to a new line of gift baskets. The newly launched After5 gift baskets evoke the Container Creations team’s experiential approach to container gardening. They don’t merely want to give you something to look at, but instead, something to relish and enjoy. An enticing assortment of local gifts and goods is nestled in each basket, available in varying sizes. Baskets include: • After5 signature cocktail kit, including ingredients, recipe, cocktail shaker and a stainless-steel wine “glass” • Artisan stone coasters • Locally made snacks • Seasonal candle • Indoor succulent plant in a handmade mosaic planter • Link to a KC Jazz playlist

Mother’s Day, bridal and baby showers, graduations,—there’s no shortage of festive gifting opportunities throughout the spring. With an After5 gift basket, your recipient can create their own at-home oasis, just the way the Container Creations team intended. Just imagine settling back in a comfy outdoor chair, slowly sipping a freshly made cocktail as the sounds of jazz and the delicate aroma of a seasonal candle waft through the air. You, too, can give the gift of paradise: visit ContainerCreationsPlus.com/gifts for more.

Look

IN KC

Fashion

The Verge of Cool BY

R. Murphy

case you haven’t heard, Gen Zers have pronounced that skinny jeans and side parts are out. Way out. Relaxed fit— nay baggy jeans—are now the look du jour in the under-drinking age set. While we can’t say that we are entirely on board with giving up our skinny jeans, a bit of breathing room is welcome. Check out a few styles that leave room for frolicking in the spring breezes; no Spanx needed.

< CRISS CROSS APPLESAUCE Joni Johnson, the owner of Clairvaux, says that skinny jeans are here to stay, but they will be a bit looser and more forgiving. For some waistline interest, invest in the slightly off-kilter homage to the stovepipe in a pale wash. The criss-cross Suburbia jean from Agolde, $168, available at Clairvaux (Fairway Shops).

RETURN OF THE 90S Do you know what word we love? Relaxed. As in relaxed bootcut in a flattering medium-blue wash. With a high rise and a proper denim build (read: little-to-no stretch), these will hold you in and up in the best way without making you feel confined. Libby Relaxed Bootcut in High Road from Citizens of Humanity, $228, available at Halls Kansas City (Crown Center).

> IN THE BAG To really get away from your slim profile, mix it up with a paper bag waistline and a rolled and cropped hem. Add patch pockets and a dose of confidence to complete the look with a crop top. Paper Bag Mom Fit by Tricot, $59, available at Kindred (Country Club Plaza).

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Look

IN KC Beauty

Spring Hues Stifle the Blues BY

R. Murphy

e survived the great freeze of 2021 and languished in March’s false summer sun. Now it’s time to bloom with vivid color above the mask line! Pastels are getting bolder, and vibrant neons can be applied in sheer washes for subtle and very wearable eye colors. Here are a few palettes to catch (and color) your eyes.

ROY-G-BEAUTIFUL Leave it to Yves St. Laurent and Nordstrom to make bright eyes tres chic and not just tres trendy. The Couture Color Clutch in Morocco features vibrant hues from cerulean (yes, Meryl) to beachy coral, just in time for our vaccine passport to arrive. Yves St. Laurent Couture Color Clutch in Morocco, $120, available only at Nordstrom (Oak Park Mall).

CLASS IS IN SESSION Leave it to the originators of bold hues to create a palette that could be just as comfortable in the studio as on your vanity—MAC Cosmetics. Their Art Library Palette: It’s Designer can be applied wet or dry depending on your intensity preference. With pinks, chartreuse, and comparatively neutral metallics, your eye look will wake up the room. GREEN WITH ENVY If you’re leafing out with the rest of the world, snag this verdant four-pack from ColourPop. With three shades with shimmer (metallic mint, sage sparkle, and pastel mint) and one deep teal matte, you can create endless combinations. We love this for hazel or brown eyes. Play a little!

The Art Library Palette by MAC Cosmetics, $48, available at Dillard’s.

V-V-VOOM Violet Voss is quickly coming to the fore with boldly graphic palettes in fun colorways. We love the Fun-Sized Mini palette for its ten tiny pans of bright and blendable hues in both shimmers and mattes. Beware—the pigment is strong with these. For bold blues, choose the Forget Me Not or go with the namesake to grab pinks, fuschias, and purples in Sweet Violet.

ColourPop X Animal Crossing Shadow Palette in Nook, $12, available at Ulta. Hand and Land (Gillham Plaza).

Violet Voss Fun-Sized Mini Eyeshadow Palette, $18, available at Sephora.

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Inspired Designer Connie Fey brings her expertise to both residential and commercial design projects. Color, texture and technology are three elements of design that she finds particularly inspiring. Be inspired with a designer at Madden-McFarland.

Leawood, KS | maddenmcfarland.com

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Wellness

R. Murphy

Hit the Pavement OUTDOOR CLASSES TO MOVE YOU

f you’re missing all those feel-good endorphins because the idea of working out in a gym in a mask makes you break out in hives, you’re in luck. Outdoor workouts are back, baby! With warm weather returning and the heat of summer still a distant taunt, there are plenty of options for ways to break a sweat outdoors. Just remember, until we reach herd immunity, masks may still be required, but at least you’ll have fresh air around you to help cope with the burn. Here are a few options to get you started. THE RUNNING CLUB OF KANSAS CITY If running seems lonely to you, you haven’t found the right group. The Running Club of Kansas City has been encouraging other runners since 1976. With weekly group runs in every quadrant of the city, you’re never far away from like-minded fitness fanatics eager to pound the pavement. Training for a race? There are groups for that too. Visit kcrunningclub.com for more information. KC CREW Are you ready to bump, set, and spike? If team sports are more your thing, join a sand volleyball team through KC Crew, an organization devoted to helping people find their groups. KC Crew can match you with teams in many sports, including pickleball, golf, and basketball. Or find a pickup game and make new friends. Either way, running into that dead spot on the court is bound to burn a few calories. For more information, visit kccrew.com. CYCLINGKC Now is the time to feel the wind in your helmet. Cycling KC is a clearinghouse for several group rides each day in nearly every part of town. If you feel a need for speed, there’s even a racing club available that will help build the skills you need to win. Find a ride at cyclingkc.org.

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Something new just sprouted up in Leawood.

Introducing the new Park Place Farmer’s Market. Every Saturday from May-Oct, stop by for music, fun and locally-sourced, farm fresh foods and sundries from our community of growers and artisans. Bring the family and prepare to go local.

SATURDAYS | May 1 – October 16 | 7:30 am - 12 pm @ppvfarmersmarket

116th Place and Ash Street

parkplaceleawood.com/farmersmarket

Living

IN KC BY

Stacy Downs

New Nova’s

The new Nova’s in Columbus Park carries vintage midcentury furniture with a tropical vibe, as well as modern décor.

ova Engle recently moved her namesake home furnishings store, Nova’s, from the Crossroads to Columbus Park. To this solo owner, it felt risky to move locations, especially during a pandemic. She went from the tiny space she loved for three years to quadruple the square footage. “The new location at 916 E. 5th St. is everything I hoped for and more,” she says. “The building has such charm and plenty of street parking, a bonus. With south-facing window frontage filtering beautiful natural light and original terrazzo floors, it really is the perfect place for vignettes.” Nova’s furnishings—mostly vintage—stem from an appreciation of midcentury designs, a love of thrifting, and inspiration from travels to Hawaii. Engle favors a tropical vibe with lots of plants, rattan, and clay pottery. “I’m not strict with any one style in the store, as I see a blend being best to accommodate many different customers,” she says. “When you

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never know what you’re going to find when sourcing, you learn how to put things together in new ways.” In addition to moving stores during the pandemic, Engle and her family decided that, like a lot of others, they needed more space at home. They started the house-hunting process months ago, and have gone through an intensely competitive market. The experience has helped inform her approach to the new store. “I’ve learned a lot about the drive for home furnishings and changing up décor,” she says. When it comes to buying, Engle has been taking part in more online auctions to allow her to safely purchase and pick up vintage items. Currently, she’s crushing on an ivory midcentury sectional and a bohemian sideboard from American of Martinsville. “Thrifting is my favorite hobby, and to make a career out of sourcing vintage is really a dream come true,” she says. “I can’t think of anything else I’d rather do.” novasvintagekansascity.com

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3 Ingredients for Delicious Curb Appeal NOW THAT WE’RE IN the swing of spring, think about how you’d like your home to greet you when you walk or drive up to it. In addition to cleaning, here’s the recipe for a winning approach: • Start with paint. Your front door could perhaps stand a fresh pop of color. Consider citrus hues, such as lime, orange, or lemon. • Update hard surfaces. If your porch light fixture, mailbox, address numbers or doorbell have reached their expiration date, it’s time to resurface or replace them. • Add a warm welcome. There’s nothing friendlier than a large-scale planter or a pair of them filled with green shrubs and flowers. It might also be time for a new doormat.

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Living

IN KC

Raise a Glass! by

Stacy Downs

The Rialto glassware collection is available at Jorjy in Brookside.

hen I first saw these colorful drinking glasses, I instantly thought of the charm of pink and green Depression glass with their pastel hues that perfectly seem like spring. What I love about the Rialto drinkware collection is that, while they come in shades such as menthe and thistle that would be at home at a garden party or an Easter table, they also would be knockouts at any occasion any time of year. That’s because they are available in deeper, richer colorways, such as saffron, salmon and ox blood, that mix, match,

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and play nice with lighter ones. While the collection is named for and designed in homage to the ancient arches of Venice’s most iconic bridge, the glasses look incredibly modern, as if they’re dripped in paint. The Rialto collection comes in pairs and are available in two shapes, tulip and coupe, which can be used for water or wine. They are made by hand in Turkey in a multi-step process. No two are alike. Bonus: They’re dishwasher safe.

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ADD TO YOUR GREEN-THUMB LIBRARY THE LATEST CROP OF GARDENING BOOKS, ALL NEW THIS YEAR

Fearless Gardening: Be Bold, Break the Rules and Grow What You Love by Loree Bohl (Timber Press) Bohl, who is behind the blog The Danger Garden, has zone-busting ideas and grows what she wants in her own inspiring garden, including “agaves that shrug off ice storms, palms that thrive in the rain and planting risks that are beautifully rewarded.”

Every Option of Wood Flooring

Every Type of Carpet

The Flower Yard: Growing Flamboyant Flowers in Containers by Arthur Parkinson (Kyle Books) Available this month, Parkinson shows how he’s grown a flower-filled jungle in pots in the city. “The plants act like drapes, closing gently as their growth engulfs the front door, from either side of the path, to the buzz of precious bees.”

A Year Full of Flowers: Gardening for All Seasons by Sarah Raven (Bloomsbury USA) Available on Kindle and in print in June, this book shows “the hundreds of hardworking varieties that make the garden sing each month, together with the practical tasks that ensure everything is planted, staked, and pruned at just the right time.” Raven shows roses that flower through winter, long-lasting tulips, and how to grow sweet peas up a teepee.

Open to the Public Free Financing Full Service Installation -or- Carry Out 127th & Metcalf KCWholesaleCarpet.com

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words by

Cindy Hoedel

IN CONVERSATION WITH

Suzy Chase

ive exclamation points in a row graced Suzy Chase’s email reply to a media request containing a gratuitous photo of your humble correspondent’s torty cat (hat tip to Michael Mackie for the scoop that she adores tortoiseshell felines.) Later, on a long phone chat, the exclamation points become audible, like a back beat. Exuberance may just be the special sauce Chase brings to her two wildly successful podcasts: “The Groove Radio,” thegrooveradio. com, is the longest-running soul music podcast, and “Cookery by the Book,” cookerybythebook.com, is the top cookbook podcast. Chase, a Prairie Village native, lives with husband, Bob, and their 14-year-old son, Jeffrey Philip, in New York City’s West Village. Since Covid closed the neighborhood gym where she took rebounding classes five times a week, she’s taken to bouncing on a mini trampoline on the roof of her apartment building to keep in shape and clear her head. Both Chase’s podcasts have their roots in Kansas City: KPRS sparked her passion for R&B, and Karen Adler of Pig Out Publications inspired a deep love of cookbooks. Chase’s newest venture is an online course about how to create a successful podcast called “The Pod Process,” thepodprocess.com.

photo courtesy of suzy chase

Many food journalists had parents that were either great cooks or terrible cooks. What was cooking like at home when you were growing up? My mom was divorced. She was in real estate and started working in the ’70s—it was the first time she had ever worked. It was steak and potatoes basically every night. Yum! She was a good cook, she just didn’t have time because she was working. You left the University of Kansas at age 19 to work at a KUDL/ WHB radio station. That sounds like the beginning of an exciting life. Why did you take that leap?

I’ve always loved radio. When I was a kid and I couldn’t sleep at night, my mom would say, “Just turn on the radio.” I’d have the radio next to my pillow and try to find stations in Minneapolis, stations in Chicago— the farthest away stations I could find. I would listen to Larry King and Sally Jessy Raphael— they both had overnight shows back then. I just loved, loved radio. My sophomore year in college I got an internship at KUDL/WHB. I really wanted to work there, and they had a job opening. So, the program director at the time had to come over to my house and ask my mom if it was OK. I remember having this very serious talk, and [my mom] said, “Sure.” What a great mom. Your podcasts, The Groove Radio and Cookery by the Book, seems to exist in completely different orbits: overlooked R&B music and contemporary cookbooks. Is there any connective tissue between them? Totally. In 2003 the R&B music I wanted to listen to wasn’t on the radio, so I developed Groove Radio. Then fast-forward to 2015, I was thinking about starting a new podcast and I thought, “What do I love, and what do I know?” That took me back to when I was a publicist with Karen Adler—she taught me all about cookbooks. So I think the through-line is my love of audio and my life experiences. You recently started a new course teaching people the nuts and bolts of how to create a successful podcast. What makes a podcast compelling? Number one, it’s the host. You have to be succinct. You have to have a good subject matter, but mainly it’s the host. If Oprah put out a podcast, you’d listen to it no matter what she was talking about because you already love her and you know her. What makes a good guest on a podcast? Someone who, A, is happy to be there [laughs]… continued on page

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words by

Kelsey Cipolla

Open for Business

19 EATERIES, BISTROS, BARS, AND RESTAURANTS THAT BUCKED THE TREND AND OPENED IN THE LAST YEAR AFTER A YEAR of ordering carry-out from your favorite spots and getting well-acquainted with the home kitchen, it’s time to shake things up. If spring has you itching to try something new, check out these local food and drink spots that opened during the pandemic. Spanning culinary styles, price points, and the metro, they just might motivate you to put on real pants again.

eat

1. BLACKHOLE BAKERY 5531 Troost Avenue • blackholebakery.com At a time when we all needed an extra note of sweetness, Blackhole Bakery delivered. Chef and owner Jason Provo’s bakery opened last spring serving quality European-style pastries that are as approachable as they are delicious: Think sweet and savory versions of flaky croissants, decadent brioche cinnamon rolls, and delicate palmiers. Blackhole also offers some of the only mochi donuts you’ll find in the Midwest.

2. ESTRELLA AZUL 6011 Johnson Drive • estrellaazulkc.menufy.com

Fans of the popular Estrella Azul food truck will discover even more to love at its restaurant now open in Mission, which serves up street tacos, nachos, and burritos. The burrito al pastor is a particular standout, loaded with marinated pork, Mexican rice, black beans, and a whole host of other fixings. Eager to visit? Make it a lunch stop and try one of Estrella Azul’s drool-inducing specials.

3. THE TOWN COMPANY 1228 Baltimore Avenue hotelkc.com/dine/the-town-company Every dish is plated with finesse at Hotel Kansas City’s restaurant, The Town Co. Led by husbandand-wife team Johnny and Jo Leach, the kitchen serves a rotating selection of small plates inspired by the ingredients available locally. The food is beautifully presented, but it’s also always a little unexpected, and dishes are complemented by a smartly curated wine list and cocktail menu.

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4. CLAY & FIRE 815 W 17th Street • clayandﬁrekc.com Experience the flavors of Turkey, Armenia, Azerbaijan, and more at this Westside restaurant spotlighting the cuisines of the Near East, with an assist from produce sourced from local farm partners. Brent Gunnels, the chef best known for his pop-up pizza concept Cult of Pi, serves up sweet and tangy Armenian-inspired tomato-glazed rotisserie chicken, Georgian cheese bread, and a tasty range of brunch dishes.

5. SOUTHERN KITCHEN 13135 State Line Road • southernkitchenkc.com After long operating the Cajun Cabin food truck, New Orleans transplants Mark and Robin Drouin shifted gears to launch their first brick-and-mortar restaurant, Southern Kitchen—and it doesn’t disappoint. The mouthwatering menu features Cajun dishes and Southern favorites, such as gumbo, jambalaya, red beans and rice, etouffee, shrimp and grits, fried fish, po’boys, and much more—just be sure to save room for beignets.

6. VA BENE 8232 Mission Road • vabenekc.com Prairie Village’s Va Bene Italian Eatery is a carb-lovers dream, with a menu that includes a variety of pizzas and pastas, not to mention hearty sandwiches. But the restaurant has plenty more to offer—hearty pork, beef, and ricotta meatballs, favorites like chicken piccata and eggplant parmesan, and a delightful brunch lineup that combines signature lunch and dinner dishes with breakfast fare like lemon ricotta pancakes and lobster benedict.

7. BLACK AGAVE TEQUILA MEXICAN CUISINE & BAR

9720 Quivira Road facebook.com/blackagavetequilamexicancuisineandbar If the past year has taught us anything, it’s the value of tequila, so Black Agave Tequila Mexican Cuisine & Bar is a welcome addition to Johnson County’s dining scene. The restaurant serves owner Angel Martin Ortiz’s homemade black agave tequila as well as tacos, fajitas, tamales, enchiladas and the not-to-bemissed poblano shrimp dish—a poblano pepper stuffed with grilled shrimp and cheese topped with creamy chipotle sauce.

8. THE EXCHANGE 110 Main Street • The Exchange In PKV on FaceBook The Exchange in Parkville is a food-focused general store stocked with Barham Family Farm meats, BoysGrow and KC Canning Co. condiments, locally made beer, wine, and spirits and pretty much every edible thing in between, as well as artisanal items from local makers. The charming shop, which sits on Parkville’s picturesque Main Street, also sells prepared grab-and-go items, including soups and mini pastries from pastry chef Jessica Rieck.

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9. GIGIʼS VEGAN + WELLNESS CAFÉ 1103 Westport Road • gigisvegancafe.com At Gigi’s Vegan + Wellness Café, owner Gigi Jones aims to nourish customers, body and soul, with her organic, plant-based menu. Health-minded (or simply curious) patrons will find cold-pressed juices like the detox cleanse—made with celery, cucumbers, sprouts, kale, ginger root and turmeric—plus smoothies, and wellness shots. Food offerings include soups and salads as well as breakfast sandwiches and bowls, burgers and wraps.

10. VERBENA 4901 Meadowbrook Parkway • verbenakc.com East Coast tradition meets Midwest flavor at Verbena, located at The Inn at Meadowbrook in Prairie Village. The restaurant is open for lunch and dinner serving seafood-heavy small plates and entrees—the lobster roll is a must-order—as well as Saturday brunch. Guests can also take advantage of weekly specials. Each Wednesday, Verbena offers a four-course prix-fixe dinner menu, and guests can sample a rotating pot pie on Mondays.

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11. DUCK & ROLL 4800 Main Street • duckandrollkc.com Cantonese street food comes to Kansas City via Duck & Roll, courtesy of the owners of Australian bakery Banksia—co-owner Rob Joseph fell in love with the cuisine during his many years doing business in Hong Kong. The colorful restaurant boasts a relaxed atmosphere and lots of menu items to explore, from an assortment of dumplings to Chinese barbecued meats and flavorful stir-fry dishes.

12. MADISONʼS NEIGHBORHOOD EATERY 917 West 44th Street • facebook.com/madisonskcmo There’s a lot to love about Madison’s, and bottomless mimosas are at the top of the list, with flavor options that range from grapefruit and raspberry to pineapple upside-down cake and kiwi. The drinks can be enjoyed during weekend brunch service, but the West Plaza eatery also serves up lunch and dinner. Embrace your inner child with the mac and cheese, available in so many iterations, the dish gets its own menu section.

13. BILLIEʼS GROCERY 3216 Gillham Plaza, Suite 100 • billiesgrocery.com Billie’s Grocery proves food can be both nutritious and delicious with its lineup of organic, nutrient-dense salads, sandwiches, and bowls. Conceived by Unbakery owner and nutritional therapist practitioner Robin Krause, Billie’s also serves up a mouthwatering array of vegan desserts and baked goods, tasty breakfast and brunch dishes and coffee and smoothie drinks unlike anything else you’ll find in town. APRIL 2021

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17. VERDIGRIS

cafecaphe.com

5245 116th Place • verdigrisbar.com

Jackie Nguyen has quickly become a name to know for Kansas City coffee aficionados. Nguyen launched KC’s first Vietnamese coffee truck, Café Cà Phê, last fall, and after a winter residency at Firebrand Collective, the business is once again hitting the road serving up beans grown in Vietnam, roasted in Brooklyn, and enjoyed on the streets of KC. Signature drinks include a classic Vietnamese iced coffee with condensed milk and the Hella Good Latte, made with Ube, Vietnamese espresso, oat milk, and a condensed milk drizzle. Hella good, indeed.

The team behind some of Kansas City’s most glamorous cocktail bars (including fellow recent addition The Mercury Room) brings its signature flair and impeccably crafted cocktails to Leawood at Verdigris. The glamorous, sophisticated space is decked out in shades of blue green, but the bar has style and substance, thanks to a long list of cocktails, both classic and creative, and a small selection of food items.

15. NIMBLE BREWING

1321 W 13th Street • westbottomswhiskey.co

1735 Oak Street • nimblebrewing.com Small-batch beers are the focus at Nimble Brewing, a Crossroads spot serving up an ever-revolving lineup of beers created one barrel at a time. New releases flow through the taproom and the latest cans are released for pre-order online Thursdays at 7 p.m. for Friday and Saturday pickup—just grab them quickly, as Nimble Brewing’s offerings sell out in the blink of an eye.

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18. WEST BOTTOMS WHISKEY CO. West Bottom’s Whiskey Co. isn’t shy to say it’s endeavoring to create the ever more perfect American whiskey. Does it succeed? You be the judge. West Bottom’s Whiskey recommends making a reservation (small groups can enjoy a private tour and tasting for $15 per person) to sample its Kansas City Whiskey, a 50-50 blend of rye and bourbon finished with a touch of 15-year-old oloroso sherry.

16. DRASTIC MEASURES

19. LONNIEʼS RENO CLUB

5817 Nieman Road • drasticbar.com

1111 Grand Boulevard • lonniesrenoclub.com

Two veterans of KC’s cocktail scene, Jill Cockson and Jay Sanders, teamed up to open this intimate Shawnee drinking destination. There are no reservations at Drastic Measures, and only cash is accepted, but those potential inconveniences fly out the window in the face of the inventive, highly drinkable cocktails, such as the bell pepper-infused gin Green Machine, which tastes like spring in a glass.

Old-school charm abounds at renowned local musician Lonnie McFadden’s jazz club inside the Ambassador Hotel. The club pays homage to KC’s famous Reno Club with retro touches, creating an atmosphere that’s historic meets hip. Open Fridays and Saturdays, guests are treated to live musical performances and can opt for a three-course prix-fixe dinner menu or enjoy a selection of Prohibition-era cocktails.

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Spring is in the Air IT’S BEEN A LONG, COLD WINTER. BRING ON THE FRESH LOOKS FOR THE NEW SEASON

PHOTOS BY HAIR BY

Kenny Johnson

Debra Daniel Flock Salon and Gallery

MAKEUP BY

Silvia Duckworth Bellísima by Silvia

BLOWING IN THE WIND Forum dress, $72, from Clothology: 135 (Parkway Plaza).

PUFF PIECE S/W/F dress, $349; Tol sunglasses, $285; bracelet, $121; Simon Miller sandals, $425, all from Clairvaux (Fairway Shops).

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PATTERN PLAY L’Agence jacket, $1,195; S/W/F dress, $349; Georgina Herrera earrings, $290; Cult Gaia sandals, $405, all from Halls Kansas City (Crown Center).

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LET THERE BE LIGHT Antonelli sweater, $485; Antonelli skirt, $595; necklace, $298, from Hudson & Jane (Crestwood Shops). Madeline sneakers, $46, Clothology: 135 (Parkway Plaza).

JUST FOR KICKS Maven West top, $148; YFB pants, $160; Louise et Cie sandals, $129, all from Alysa Rene Boutique (Park Place).

FRESH PERSPECTIVE Pullover sweater, $169; floral trousers, $199; raffia earrings, $79, all from Peruvian Connection (Crestwood Shops).

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WORDS BY

Judith Fertig

PHOTOS BY

Aaron Leimkuehler

Dishing Up Dream Kitchens THREE STYLISH KITCHENS BEGAN WITH TWO SIMPLE WORDS: “I WANT...”

THE I–WANT–US–TO–GATHER–AT–THE–ISLAND KITCHEN

hen designer Karin Ross first walked into Nealy and Eric Peters’ Lenexa home, she could see how it all could change: Kitchen moved to the front, living room in the back. “I immediately see how a space could be,” says the Belgian-born Ross. Happily, Peters was on board with all of it. “Once I see it, I can tell if I like it, if it feels right,” says Nealy Peters, the mother of five children ranging in age from 2 to 12. She loved Ross’s signature European transitional design, but also wanted the kitchen easy to maintain. White cabinetry, a deep navy-blue island in a

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generous size, and Cambria countertops make this the home’s gathering space, where “the queen” can keep an eye on everyone or adults can talk while the kids play outside. The kitchen also performs well. “My husband does the cooking, and he loves the GE gas range with the pot-filler,” says Peters. “Every space has a purpose, even a space for assembling backpacks and school lunches. This has been the best investment for our family.”

Karin Ross Designs | karinrossdesigns.com

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Above, top: Ross switched the location of the little-used living room with the kitchen. “Everyone asks if we added the windows,” laughs Eric Peters. “No one saw them when the living room was here.” Above: Just off the kitchen, a mudroom area with plenty of storage for each of the kiddos is located near the garage entry. Right: The island holds plenty of storage, plus a Whirlpool dishwasher and a Sharp microwave drawer. Opposite: Carrara marble arabesque tiles clad the entire wall of the cooking center.

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THE I–WANT–MY–GUESTS–TO–SIT–WITH–COCKTAILS–WHILE–I–COOK KITCHEN

Cheerful gingham-plaid Brewster wallcovering provides a neutral backdrop for the pops of orange. (Can you spot Pansy?)

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Above: The Bosch refrigerator is integrated into the cabinetry, and Dabner used the leftover shallow space as clever spice storage. Above right: The glass-paneled bar is tucked into a niche between the kitchen and the dining room. Right: Flowers and fresh herbs ﬁll the greenhouse window.

inding the orange Bertazzoni range finally pushed Kristopher Dabner, owner of The Greensman, into remodeling his kitchen. “I had lived in my Waldo cottage for years, so I had the kitchen planned out. But I kept getting stuck on the range. I didn’t want white or stainless steel,” says the landscape and garden designer. “Orange is my favorite color, so that did it.” Dabner wanted a clean, updated Craftsman style, so he opted for white Shaker-style cabinetry from Custom Wood Products in St. Mary’s, Kansas, and white quartz counters so everything seems all of a piece. A ceramic sculpture by Amy Meya and a greenhouse window bring the garden inside. Glass-fronted cabinets show off his grandmother’s original Fiestaware. Dabner took out an old flue and a few other old-house quirks to add a banquette, which he had upholstered in an orange indoor-outdoor velvet. Dabner’s canine pal, Pansy, likes to hang out underneath it while Dabner eats lunch or dinner or makes Zoom calls. Or entertains. “I wanted someplace people could sit down with drinks and appetizers, out of the way, while I cook.” Custom Wood Products | cwponline.com APRIL 2021

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THE I–WANT–US–ALL–TO–COOK–TOGETHER KITCHEN

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Right: Wood-Mode cabinets feature a mix of platinum and bamboo finishes. Right, below: The baking center has the lowest-height countertops, perfect for rolling out dough on the quartz countertops. Opposite: The 14-foot-long island has both bar-height and counter-height stools to watch the chef at work.

mpty-nesters Fleta and Mike Williams thought they were downsizing when they moved from Olathe to a smaller house in the Northland 15 years ago. But fate—and family—thought otherwise, and they now count five grandchildren who love to help cook and bake. “Our old island was not much bigger than a bathtub,” laughs Fleta, it wasn’t nearly big enough for getting the whole family into the act. As they planned a kitchen addition, they called on kitchen designer Lisa Otterness of Classic Kitchens and interior designer Jane Caliguri. The couple favors clean lines and natural tones. They chose a platinum finish with a medium sheen and an integrated channel on their Wood-Mode cabinets. Fleta loves the handmade turquoise tile in varied hues from Heath Ceramics in California; its dimensional design catches the light. The couple also wanted a kitchen suited to them as they grow older. “Three different countertop heights in the kitchen, the wide walkways, raised dishwasher, and microwave drawer also make this a very accessible kitchen for people of all heights, ages, and abilities,” says Otterness. Now when Fleta’s favorite Springfield Cashew Chicken is on the menu, everyone can lend a hand.

Classic Kitchens | classickitchenskc.com

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words by

R. Murphy

the Buzz

About Town SPIRIT-FREE COCKTAILS SHOWCASE THE CREATIVITY OF KANSAS CITY’S BEST BARTENDERS

pring in Kansas City isn’t just the arrival of new blossoms and pitchers and catchers reporting. It’s the beginning of our long and languid patio season, where imbibing is a team sport, especially now that more Kansas Citians are vaccinated. There’s certainly plenty to celebrate, and bubbly is in order. But what if those effervescent spheres danced with fruit or flavored vinegar instead of booze? Nationwide, one of the biggest trends in the spirit world is a lack of spirits. Non-alcoholic cocktails are making a splash, and few of them resemble Shirley Temples. Although many tried their hands at backyard mixology last year, globally, the spirit-free trend was already in full swing when the pandemic hit. According to the Bac-

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ardi 2021 Cocktails Trend Report released in February, the NoLo (no alcohol or low alcohol) trend is still growing, with 55 percent of consumers opting for low-abv drinks. Kansas City’s drinks scene is no exception. As early as 2018, many restaurants were incorporating spirit-free options on their cocktail menus, whether in the form of house-made sodas, vibrant shrubs, or the suggestion of a custom cocktail for the teetotaler who still wants to enjoy a special treat. SAME APPROACH, DIFFERENT TOOLS So how do you create a showstopping spirit-free cocktail? Three of the top mixologists in the city agree—you do it precisely the same way you would if using alcohol. Brock Schulte, bar manager at the city’s swankiest wa-

tering holes, The Monarch Bar, Verdigris, and the Mercury Room, says that he starts the same way that he would any other cocktail—with a balance of flavors. “I do the same thing. I try to layer flavors just the way I would in a normal cocktail. I like using dual acids like malic acid and lemon juice to create a green apple flavor. I really dig verjus, which is green grape juice. And any type of shrub [a flavored vinegar] is great,” he says. Arturo Vera-Felicie, bar manager at the Restaurant at 1900, who has harbored a long-time love for custom sodas, views spirit-free classic cocktails as an almost academic pursuit. “It’s easy to lean on sweet-and-sour combinations since so many cocktails are mixed with sugar and citrus. So I challenge the team to come up with ideas for savory drinks. Making a spirit-free daiquiri is easy, but can you make something that emulates a Manhattan?” asks Vera-Felicie. His staff has been particularly inspired by Zero: A New Approach to Non-Alcoholic Drinks by the cocktail masters at Chicago’s The Aviary. They use their culinary approach to making mock spirits using savory elements like tea, soup stocks, and mushrooms. For Kevin Caraway, bar manager at Canary, a background in coffee influences his creations. The move toward offering spirit-free cocktails as a standard option was new to him as well. “In the past, not all, but an overwhelming number of non-alcoholic drink orders would be for pregnant women that were out with friends and still wanted a nice drink. Generally, we would slap something together behind the bar. This is the first time I’ve worked at a bar that had these options on the menu,” he says. To realize that inclusive experience, Caraway has simulated two of the Canary’s signature cocktails as spirit-free versions. The Final Approach, which emulates

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SO WHO IS SERVING UP THE BEST OF THE NOLO TREND IN KANSAS CITY? HERE ARE EIGHT SPOTS THAT YOU SHOULDN’T MISS.

THE RESTAURANT AT 1900 1900 Shawnee Mission Parkway • therestaurantat1900.com

the Canary, and the Hangar Queen, which uses Seedlip non-alcoholic spirits in place of the vodka used in the Ice Queen. Both pack all the flavor of their alcoholic counterparts with none of the punch. JUST A TIPPLE Of course, some drinkers are just trying to turn it down a notch, seeking out low ABV cocktails. Schulte says that shims (low-alcohol cocktails) are moving out of brunch land and into the mainstream. “I really like lengthening cocktails with wine. Using a half-ounce of gin and an ounce of riesling is great because you still get the flavors, but you lower the proof by almost two-thirds,” says Schulte. Schulte says that using kombucha, which can be lightly fermented, or flavored soda water to bulk up a cocktail can add texture and flavor. Using soju, a Korean rice spirit that clocks in at a much lower ABV than nearly all vodkas, can be an excellent alternative to clear spirits. Sherry and aperitifs have long been bartender favorites for low ABV options. Aperol spritz, anyone?

Vera-Felicie always offers at least two spirit-free options on the menu, but a constant is a self-fizzing soda. Think of your grade school volcano science project that just missed first place, but in a glass. He makes a fruit-based syrup using whatever is fresh in the kitchen and a bit of citric acid. The syrup is poured over ice and presented with a bottle of rice ‘tea’ or rice water infused with baking soda. Mixed tableside, the concoction fizzes with flavor for drinks and a show. Definitely worth it for the youngsters.

NOVEL 1927 McGee Street • novelkc.com Jonathan “Tex” Bush has a full menu of options, including low and no-alcohol beverages. The teetotaler who enjoys a bit of fire can choose the Thai chili and calamansi ginger soda, a blend of Thai chilis and calamansi juice, which lands somewhere in the delightful territory between an orange and lime. Add a dash of ginger, and you’ve got a tangy and spicy treat. For those who want just a bit more kick, try the Evergreen, a riff on the Bamboo. In Bush’s version, he keeps the basic ingredients—Manzanilla sherry and blanc vermouth, but adds green tea, cucumber, and soju for a refreshingly green cocktail that clocks in under 20 percent ABV.

PARLOR 1707 Locust Street • parlorkcmo.com The cocktail team at Parlor is always coming up with new concoctions, but the Island Time hits the spot for tiki lovers. Pineapple juice, black tea, and cinnamon syrup mingle with tiki bitters for a drink that would be altogether at home in a fierce Polynesian ceramic cup. The blend of cinnamon and black tea grounds this in a wholly satisfying way. Pro-tip: ask for it with crushed ice for the full tiki experience.

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14.

CANARY KC 3835 Main Street • canarykc.com Sometimes a flavor profile is so good you have to do it twice. The Canary is Canary’s best-selling cocktail, a tropical blend of vodka, pineapple, coconut, turmeric, ginger, lemon, and egg white. The Final Approach takes out the vodka and replaces it with coconut water for the same feeling. And to go one better, the Final Approach uses aquafaba in place of egg white, making this tipple vegan friendly and oh, so creamy. For those who prefer the savory side of life, try the Hangar Queen, Canary’s take on a dirty martini. Seedlip non-alcoholic spirits offers many iterations, with this one evoking garden herbs. A healthy hit of lemon juice and olive brine brighten it up, and blue-cheese stuffed Castelvetrano olives make it seem almost James Bond-worthy.

AFFÄRE 1911 Main Street • affarekc.com Cocktails may get more menu space, but dealcoholized wine is also a growing trend. At Affäre, Chase Ihde blends a NA sparkling wine with one of the pleasant byproducts of their pretzel bread plate—sweet-pickled butternut squash, which is brined with lemon zest, ginger, sweet onions, cloves, cinnamon, and other spices. The Pickle Power Fizz combines the juice of the pickled squash with lemon juice, Fee Brothers Cocktail Bitters, egg white for foam, and a hit of bubbles from Leitz Eins Zwei Zero N/A sparkling rosé. Think a Ramos Gin Fizz with a pickle-y punch.

THE FARMHOUSE

THE MONARCH BAR

300 Delaware Street • eatatthefarmhouse.com

4808 Roanoke Parkway • themonarchbar.com Few people wander into the Monarch Bar for their spirit-free cocktails, but that doesn’t mean that the staff puts any less thought or effort into their execution. While Schulte says that they can create a bespoke cocktail based on the customer’s likes and dislikes, they also offer elixirs. The elixir menu takes the spirit-free trend one step further by using ingredients that actively help you feel better, like oxygenated water and vitamin-infused tinctures. The Morning Glory is our favorite, with a spicy kick from JJ’s masala-chai kombucha, honey, L-cysteine (known for its detoxification qualities), and carbonated Oxigen O4 water. Tasty and healthy? Sign us up.

Sometimes simple is best. The shady patio of the Farmhouse would be so relaxing with Taylor Anderson’s hibiscus lemonade. Housemade hibiscus syrup gives this classic lemonade an unexpected hit of floral flavor and a gorgeous ruby hue. With a sprig of mint for garnish and not a drop of booze in sight, you can have more than one. We won’t tell.

THE MERCURY ROOM 1800 Walnut Street • themercuryroom.com Even drinking water in the gorgeous environs of the Mercury Room feels special. Still, if you’re sober-curious and want something with a bit more pizazz, Schulte recommends a bespoke cocktail based on one of their intermezzos, the small non-alcoholic sips served between courses. For an exotic sip, choose a cocktail based on the Sea Buckthorn amusebouche. Chamomile tea is combined with sea buckthorn and Mirabelle plum, with just a touch of citric acid for pop. The tropically acidic concoction is unlike any other recognizable flavor—piquant and tart with an undercurrent of floral sweetness.

FOX AND PEARL 2143 Summit Street • foxandpearlkc.com Kate Shipman, bar manager at Fox and Pearl, knows that sometimes you need little relaxation even if you’re not into booze. The Metanoia eases the mind and the body with freshly squeezed carrot and lime juice, sweetened with a bit of agave, and topped with Queen City CBD lemon lavender seltzer. Getting your fruits and veggies in your cocktail has never been easier.

14. APRIL 2021

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Above: Kat Benson, left, and Katy Cassaw, interior designers and principals at Nest Interiors. Right: Shades of blue from turquoise to cobalt deﬁne the living room. The ﬂower arrangement by Bontanica Flower Studio captures the colorful hues of the one-of-a-kind rug.

Past Perfect A YOUNG FAMILY ENLISTS THE TEAM FROM NEST INTERIORS TO BREATHE NEW LIFE INTO A VENERABLE MANSION

WORDS BY

Judith Fertig

PHOTOS BY

Aaron Leimkuehler

ou’ve seen the classic 1913 Kansas limestone house countless times as you drive Ward Parkway. But you didn’t stop. In 2017, someone did. And it made all the difference. A sign had gone up in the yard: Coming Soon, attracting the attention of a couple with three children, a dog, and two cats. Originally from Virginia, the family lived nearby but wanted a bigger house. “We had to wait six weeks to put in an offer,” recalls the wife. Luckily, these oldhouse lovers were the highest bidders. Since then, the couple brought the Grande Dame into the 21st cen-

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Above: The mahogany-lined sunroom is now the family’s TV-watching space. The pendant is from Arteriors and the vintage sofa is upholstered in a Schumacher velvet. Opposite page: Unusual color combos define the home’s interiors. Here, walls painted Benjamin Moore’s Caribbean Teal set off the chartreuse-hued wing chairs. Cocoa-bead chandelier is from Made Goods.

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tury. “We have made this house ready for the next hundred years,” says the husband. “We are now its caretakers.” In addition to masonry work, both inside and out, the house needed upgrades to all the unglamorous but essential stuff—electrical, plumbing, insulation—before they could turn their attention to the pretty. The ornate plaster molding in multiple rooms required attention. Some of the gilded decoration in the dining room was missing and had to be replaced. The mahogany paneling in the sunporch needed refinishing. Working with Katy Cassaw and Kat Benson of Nest Interiors, the team respected the past while creating a home that could grow with the family. “It was a labor of love,” says Cassaw, “a true collaboration.” Bold wall and fabric colors, contemporary twists mixed with vintage oriental rugs, and ornate gilded trim contrasted with “found” objects bring a

APRIL 2021

fresh twist to traditional. And there’s just that touch of whimsy that allows for the magic to happen. It’s all built around the history of this family, where they’ve lived, who they are. The large entry hall leads off to the living room on the right, where the rug was the jumping off point—leading to hits of orange and vivid blue. Two large, comfy sofas are child- and pet-friendly. What had been the original dining room is now a gathering space with a view to the backyard. A drum cocktail table is surrounded by four chartreuse wingback chairs, where the adults relax while the kids play outside. Hidden in the paneling is an original silver safe, where the family silver would have been stored a century ago. Taking pride of place on the far wall is a photograph by artist

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Left: In the kitchen, walls are clad in quartzite. Must-haves included the pot-filler and plenty of cabinet storage. Below: A chandelier from Cyan Design hangs over the generously sized island. Opposite page: White-painted Chinese Chippendale chairs pull up to the dramatic table with a gilded vintage base and glass top. Flower arrangement by Botanica Flower Studio.

Top, left: A former sunporch was converted into a spacious bathroom. Above: In the principal bedroom, a Currey & Co. pendant adds a touch of glam. Left: The third-floor bathroom features a soft blue subway tile lining the tub/shower combo and colorful cement tiles on the floor. Opposite: The eldest daughter occupies the third-floor former ballroom, now converted into a stunning bedroom suite.

Julie Blackmon, whose work explores the fantastic elements of our everyday lives. The original terrazzo floor on the sunporch has been refurbished. A steel blue-painted ceiling sets off the rich color of the original mahogany paneling in the multi-windowed room. On the other side of the entry hall, the former library is now the dining room, painted a whispery Oyster Shell by Benjamin Moore. The couple saw the curving table base and decided to gild it to reference the original gilding on the plaster trim. Yet, somehow fitting right in, is a “found” object that a friend spied—a piece of a weathered wood sign from a blanket store. A coffee station links the dining room to the sleek and efficient kitchen where a large island topped with quartzite can seat all three kids. “I wanted as much cabinetry as I could get,” says

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past perfect continued

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APRIL 2021

the wife. A large range with a pot filler was also on the must-have list. Nearby is the powder bathroom with playfully ferocious cat wallpaper she “just had to have.” Upstairs, the restful master bedroom is furnished with a four-poster bed and chests of drawers that the wife’s father made. The couple kept the original tile and the scrolled woodwork. Another touch of whimsy—two Staffordshire dogs in DayGlo papier mâché—keep the old-is-new theme. In the sleek and functional master bath, ceramic tile that looks like marble lines the shower in a chevron pattern. “I learned long ago, no marble in the shower,” says the wife. “Porcelain tile is so much easier to clean and maintain.” On the third floor in the former ballroom, a daughter’s dream bedroom is more like a suite. A fabulous chandelier from Four Hands casts a glow over the large sleeping area, a reading nook, and a hangout space. “The best part of this renovation is seeing our kids—and their friends— make this their gathering spot,” says the husband.

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Clever cat-printed wallpaper from Gucci covers the walls of the powder room.

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suzy chase continued from page

You’d think that would go without saying… …and, B, really knows their craft. In my case, that they really know their cookbook. In a few cases, I would venture to say there have been some ghost writers involved. I love it when they have really done the work themselves, and then their answers are really good. Have you considered adding video in the future? A lot of podcasts are also streamed on YouTube. The main reason people put their podcast on YouTube is strictly for search engine optimization. YouTube is the second largest search engine after Google. I will never do video. Audio was my first love, and audio is so much more intimate. How so? You can listen to it when you’re walking, when you’re in your car, and it feels like you are the only one in the conversation. How important is it for a host to have a good-sounding voice? I think your voice has to sound authentically yours. If you think about Guy Raz or Ira Glass, they both have really weird voices, but it’s their thing. So, you get used to it, and every time you tune it in, you’re like, “Oh, that’s so-and-so.”

APRIL 2021

What have you learned from your guests on Cookery by the Book about how cooking at home is changing? What are people interested in and not interested in? I think people are interested in making dishes that you would get at a restaurant, but not too complicated, like Cachio e Pepe (cheese and pepper pasta). That’s not that easy to make the sauce taste just right, which is why we order it at restaurants, but I think people are interested in making it at home, because we’re afraid to eat in restaurants in a pandemic. What is your relationship now to Kansas City? I adore Kansas City. When our son was born in 2006, we moved back to Kansas City for a time, to be closer to my mother. We lived in a loft in the River Market and fell in love with Le Fou Frog and (owners) Barbara and Mano [Rafael] and Succotash, Beth Barden’s restaurant. Gates is my all-time favorite barbecue, Kelly’s [Westport Inn] is my favorite bar, and Westport Flea Market is my favorite place for hamburgers. I also love Harry’s Bar & Tables, City Market Coffee, Harry’s Country Club, The Peanut, Gram & Dun on the Plaza, The Granfalloon, and The Quaff. Where do you physically keep your cookbooks in your West Village apartment?

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They line the wall of my dining room. If there was a live web cam pointed at the cookbooks, which one would we see you grabbing the most often? Definitely any Ina Garten cookbook. Why? She embodies that idea of a restaurant-quality yet fairly easy-to-make and delicious recipe. It’s mid-morning now—when and how will your dinner plan come together? Around 2 o’clock, I’ll have to figure out what’s for dinner, because we eat at 5. I have some pasta and some spinach, so I might make some stuffed shells that my guys will like. Just simple.

Interview condensed and minimally edited for clarity. Suzy Chase perusing the all-time classic cookbook from the editors of Better Homes and Gardens.

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Join Us for Our 23rd Annual Spring Fine Art Auction A

Saturday, April 24 beginning at 12 Noon

Arthur Kraft (1922-1977)

Thomas Hart Benton (1889-1975) One of 10 Benton Lithographs in this Auction

Exceptional works by Regional and National Artists Fresh from Midwest Estates and Collections.

Birger Sandzen (1871-1954) Lake at Moonrise, Colorado 1925. One of 2 Oils in this Auction

Live Outdoor Auction under the Big Top Tent with Telephone, Internet and Absentee bidding. Free Food and Drinks! Grant Wood (1891-1942)

George Caleb Bingham (1811-1879) Engraving One of 5 in this Auction

George Van Millet (1864-1953) Large Oil on Canvas

Jackson Lee Nesbitt (1913-2008) Sheffield Steel Series

Joseph Meert (1905-1989) Egg Tempra Painted at The Kansas City Art Institute 1937

Martin Lewis (1881-1962) Which Way? Pencil Signed Aquatint, Edition of 53 or Fewer

Kansas City – Lone Jack, MO

Janet Kuemmerlein (1932- ) Fiber Art One of 3 in this Auction

Thomas Hart Benton (1889-1975)

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Birger Sandzen (1871-1954) Lithograph From a Collection of Pencil Signed Prints

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KANSAS CITY’S ULTIMATE COCKTAILS & CUISINE DESTINATION BLUE KOI TAVERN AT MISSION FARMS RYE PÁROS ESTIATORIO ENJOY PURE FOOD & DRINK MARTIN CITY BREWERY PIZZA & TAPROOM Dine-in or carry out. Our patios are open. Support local!

106th Street & Mission Road • Leawood, KS • mission-farms.com

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In the Kitchen MUSHROOMS (MORELS IF YOU’RE LUCKY) BY

Cody Hogan

PHOTOS BY

love the idea of foraging for mushrooms. Traipsing through the woods on a warm spring day after a rain, happening upon armloads of earthy morel mushrooms. Imagining pan-fried crispy fried treats, or perhaps roasted quail practically exploding with morel and cornbread stuffing, maybe a creamy morel risotto—oh, the possibilities. In reality, I’ve never had any luck at it. And it takes time. Last year during the pandemic spring when I had more free time than I could ever have imagined, I managed to find a snake warming itself in a sunny spot and a few ticks. I also found a fallen windmill. An Italian friend who was foraging with me found a funnel—Italians, by the way, love looking for mushrooms and other wild edibles their country is blessed with. But not a single morel—so we had to settle for a patch of stinging nettles as a consolation prize. Delicious though they may be, nettles are not morels. If you don’t feel up to foraging this spring, sometimes you can luck onto them at a farmers market or roadside stand. This recipe doesn’t require morels. They would be nice in it, either just a few mixed with other mushrooms, or if you hit the jackpot, the whole quantity called for. But any good mushrooms result in a tasty outcome, regardless of the amount and type of foraging required. Mushroom Tartlets The dough for this recipe is a delicious and simple one I learned from a chef from Gorizia, Italy, on the Slovenian border nearly 20 years ago. The recipe has the good fortune of being impossible to forget. It is simply equal weights of flour, butter, and ricotta cheese and can be made as large or small as needed. For a home-size recipe, enough to make about 12 tartlets (or one large double-crusted tart), combine 1/2 pound each of all-purpose ﬂour, room temperature butter, and ricotta (drained of excess water if you have the time—if the cheese isn’t drained, you may have to add a bit more flour because the dough will be very sticky. For a more American but equally successful version, cream cheese may be used in place of the ricotta.) Add 1 teaspoon salt and mix by hand or in a stand mixer with the paddle, just until the dough comes together. Pat the dough into a disc and wrap it in plastic and chill while you make the mushroom filling. For the filling, prepare the mushrooms by first cleaning them. A half to ¾ pound of mushrooms will be enough for this size dough recipe. A good rinse will do for most varieties, but morels and other foraged mushrooms will need to be cut in half and soaked in a bowl of well-salted water for a few minutes to chase out any critters that may

APRIL 2021

Aaron Leimkuehler

reside within. Drain, rinse, and pat dry the mushrooms with a towel, then slice them. If you would like to give cultivated mushrooms a bit more complexity, a few pieces of dried morel or porcini mushrooms can be included, just be sure to soak them briefly in warm water to rehydrate them and rinse away any grit. Begin by sauteing one small-to-medium diced onion, a diced shallot (optional but delicious), and a clove or three of chopped garlic in butter. ter After a few minutes, when the onions turn translucent, add the mushrooms, stirring occasionally, but allowing them to stick and lightly brown. Sprinkle lightly with salt. Add a tablespoon or so of a chopped fresh herb of your choice, such as sage, rosemary, thyme, or a combination, and continue cooking for about 10 minutes. Covering the pan will help the mushrooms and onions release their liquid, but be sure to uncover the pan for the last few minutes of cooking to evaporate the water, maximize caramelization, and concentrate the flavors. Taste a mushroom to be sure that it is delicious, adjusting the salt if necessary. Turn the mushrooms out into a bowl and allow them to cool for a few minutes. Add about one cup of a cheese you love, preferably a melty one, like Fontina or Muenster, but just about any cheese will get along well with mushrooms—one of those truffled cheeses that are popular right now could be amazing. If you have it, a bit of ﬁnely chopped fresh chives or parsley would be a welcome addition at this point, but not absolutely necessary. Stir the mixture to combine thoroughly. Lightly flour a board and roll the dough into a large square or rectangle to about an eighth-of-an-inch thickness for making tartlets. This dough is extremely forgiving and can be rerolled as needed. Cut the dough into about 12 squares and place a responsibly sized dollop of filling on each one. (If you have excess filling, eat it with a spoon or spread it on toast the following day for breakfast.) Fold each square corner to corner and seal the edges. It might help to seal the edge with a dab of water or egg wash if they don’t want to seal. Crimping the edges with a fork also helps and it looks nice, too. Brush the tartlets with a bit of egg wash or cream and bake in a 350F oven for about 25 minutes or until the pastry is a lovely deep golden brown and a bit of the filling may be oozing out of a tartlet or two. Allow to cool briefly before serving. They also reheat beautifully if you would like to serve them a bit later, just make sure they get hot all the way through. For one large tart, divide the dough into two pieces and roll each out to a circle—you can figure out the rest. Serve topped with spring greens for a satisfying meal any time of the day.

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In Your Pantry GROCERY STORE WILD If forest and field aren’t feasible for foraging your own wild mushrooms (not to mention the knowledge of which mushrooms are suitable to eat—some delicious looking mushrooms can be quite deadly!) and white button mushrooms seem a tad too tame today, take a walk on the wild side at a good grocery store and give some of the cultivated “wild” mushrooms a try. Whole Foods and other gourmet grocers, health food stores, and ethnic markets— especially Asian ones—are a great place to explore. For the freshest mushrooms possible, check the internet for kits for growing your own at home. The Usual Suspects Shiitake, oyster, and cremini mushrooms are staples in restaurant kitchens and should be in your kitchen as well. Cremini (AKA brown button AKA Baby Bellas, as in small portabella mushrooms—a clever marketing ploy) have a more intense mushroom ﬂavor than their common white-button counterpart and are delicious raw or cooked. Oyster mushrooms are especially lovely grilled or roasted. Shiitake are the sturdiest and have a more substantial texture. Their stems are tough and should be removed before cooking—but save them to add to stock or broth for their valuable umami addition. While all are good by themselves, in combination they have a more complex “wild” ﬂavor.

A spectacular, contemporary venue with transformable reception spaces and a magnificent courtyard. 1900bldg.com (913) 730–1905

Beech Mushrooms Grown on beech-wood shavings, two strains, the White Alba Clamshell mushroom and Brown Clamshell are now widely available in our markets. They respond best to simple preparations that let their charming appearance and lightly crunchy texture shine. Their ﬂavors are essentially indistinguishable and both caramelize beautifully in the skillet or oven. Good in lighter woodsy pasta sauces and with poultry.

Enoki

King Oyster/Royal Trumpet These oyster mushrooms on steroids are simply different names for different sizes of the same mushroom—but nothing like the ordinary oyster mushroom. The elegantly shaped Royal Trumpet is nutty and sweet, and thinly sliced can be sauteed quite successfully, especially with other vegetables. The King Oyster is sturdy enough to survive any cooking technique, regardless of duration (which makes them an excellent choice for long braises), any type of seasoning, and can be cut either lengthwise into slabs, or crosswise into medallions before cooking. And although those medallions may look like scallops (they are frequently called vegan scallops on Instagram), they bear no resemblance in ﬂavor or texture.

Depending on size, these threadlike fungi are known as either enoki (the skinniest) or seafood mushroom (slightly larger, but identical in appearance). They are delicately flavored, mildly sweet, and are most frequently used raw in salads or as a garnish added to light soups at the last moments of cooking. Only the base is trimmed and discarded—the rest of the longstemmed mushroom is eaten. Enoki can be used quite successfully as part of the filling in various wraps, or quickly sauteed in clumps (not separated at the base) in which case they have the texture of finespun, earthy noodles.

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Modern-American cuisine from award-winning Chef Linda Duerr. Chef Duerr and team present elegant fare and carefully curated menus for a variety of special occasions.

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therestaurantat1900.com (913) 730–1900

1900 Building 1900 Shawnee Mission Parkway Mission Woods, Kansas

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In Your Cocktail GOAT & RABBIT by

Kelsey Cipolla

photo by

Aaron Leimkuehler

Mezcal Paloma

APRIL 2021

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n the early 20th century, Kansas City was home to two rival political factions: the Goats, controlled by Tom Pendergast, and the Rabbits, led by Joe Shannon. Despite their tumultuous history, the two sides came to an agreement for mutual political gain in 1925. It’s that spirit of coming together Goat & Rabbit toasts to on West 39th Street. The bar, which opened in late 2020, is the second concept from Jugal and Atit Patel, who also own Dodson’s Bar & Commons in Waldo. Though many would be tempted to open up another location of a successful establishment, the Patels instead decided to create a new bar that felt fitting for its distinct neighborhood while sharing some of Dodson’s DNA. Their recipe? A strong cocktail program alongside solid beer and wine offerings to ensure Goat & Rabbit provides something for those on both side of the state line, cocktail connoisseurs and Bud Light drinkers alike, and an environment where who you’re drinking with far outweighs what you’re drinking. “We want everyone to feel comfortable—if you’re on the Kansas side, the Missouri side; if you’re a KU fan, a Mizzou fan, a K-State fan, whatever you are, come one, come all,” Atit explains. To that end, the menu is eclectic, with a draft list that celebrates local and regional breweries, including Brewery Emperial, Torn Label, and Cinder Block. Goat & Rabbit also offers up a selection of beers served with a shot (and not just your standard whiskey), known as pop-ins, as well as a handful of red and white wines by the glass. Although Goat & Rabbit plans to expand its beer and wine programs in the future, cocktails are certainly set up to be the focal point. The cocktail list is designed to be fun but still approachable, Atit says.

Drinks like the Amaro daquiri, made with white rum, Montenegro, and falernum, and the Black Manhattan, which boasts Averna and walnut liqueur, showcase both elements. Atit says Goat & Rabbit also plans to start serving coffee sometime in the future, a frequent request from passers-by thanks to the bar’s former life as Nomads Coffee. The interior has retained its Midtown-cool aesthetic from its Nomads days, with a slightly more sophisticated edge, along with other design refreshes. The spirit of the spectacular windows on the front of the building has been preserved but they’ve been made more functional as garage doors, and an intimate patio has been built in the back, strung with lights and complete with a glass-enclosed indoor-outdoor space. As the temperatures in KC warm up, it’s an ideal space to enjoy Goat & Rabbit’s Mezcal Paloma. Palomas were a best-seller at Dodson’s, so the Patels and company decided to create a slightly more grown-up version of the cocktail. “I’m a big fan of that smokiness that comes through,” Patel says. “I love a paloma, but sometimes you just want a little heft and weight to it.” Fidencio Mezcal provides that without imparting an overwhelming amount of smoky flavor, and lime and grapefruit juice help make it light and refreshing for spring and summer sipping. gandrkc.com

Mezcal Paloma Combine the following ingredients and store in freezer: .25 ounce agave .5 ounce lime juice .5 ounce Mommenpop Pamplemousse Vermouth 1.5 ounces Fidencio Mezcal 1.5 ounces grapefruit juice 1 ounce soda water Add all ingredients to tin, shake, and use a Hawthorne strainer to pour into an ice-filled Collins glass. Garnish with a grapefruit wheel.

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Flavor BY

IN KC

Kelsey Cipolla

TACO NACO

In Culinary News

AFTER BUILDING a following at the Overland Park Farmers Market, Taco Naco has a place to call its own in downtown Overland Park (8220 Metcalf Ave.). The market taqueria and grill serves up fresh guacamole, salsas, queso, margaritas mixes, handcrafted aiolis, moles, burritos, quesadillas, nachos, and—most importantly—tacos. Available hot off the grill or to go, offerings range from the traditional—al pastor with pineapple relish and brisket barbacoa topped with pickled onion—to signature creations from the chef, Fernanda Reyes, which includes several tasty breakfast options as well as vegan tacos. Can’t make up your mind? Try all nine of Taco Naco’s varieties for less than $30 or feed your friends with a taco to-go kit, which comes with everything you need for an athome feast. taconacokc.com

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IF YOU COULD CHANGE ONE THING ABOUT YOUR HOME RIGHT NOW, WHAT WOULD IT BE?

You’ve likely spent more time than ever in your home during the last few weeks. Perhaps now you have valuable insight into what your home might be lacking or how you can make your interior space better. Now is the time for beauty and functionality. Bringing European Tradition & Design to Your Home

KarinRossDesigns.com 816-425-2815

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Kelsey Cipolla

PLATE IN LEAWOOD

In Culinary News

IT’S BEEN an eventful few years for Italian eatery Plate. After the beloved restaurant’s original Brookside location was destroyed by a fire, it reopened in a new, modern space in the neighborhood in 2019. Now, Plate is spreading the love with a second location in Leawood, slated to open this fall in Park Place (11655 Ash St.). The new restaurant will offer Plate’s many Johnson County diners an option closer to home, explained president Christian Joseph. The space formerly occupied by California Pizza Kitchen will once again be serving up pies—Plate is planning to expand its pizza offerings for the Kansas outpost and will be offering lunch seven days a week. But Joseph says it will also be staying true to its roots, so expect plenty of Italian favorites. platekc.com

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Kelsey Cipolla

THE GOLDEN SCOOP ICE CREAM tastes even sweeter at the Golden Scoop.

In Culinary News

That’s because the Overland Park-based shop’s mission goes beyond serving dessert to providing meaningful employment to people in our community with intellectual and developmental disabilities. Team members, dubbed “Super Scoopers” will work making ice cream and baked goods, serving treats, preparing coffee drinks and more, receiving support from managing staff and volunteer coaches to empower them. Although the menu is a closely guarded secret, co-founder Michelle Reeves divulges it will include a rum cake flavor made using Jude’s Rum Cakes, as well as a summer-ready strawberries and cream. The shop will also serve up a custom java blend from Hattie’s Fine Coffee. The Golden Scoop (9540 Nall Ave.) is expected to open in early April, just in time for ice cream season. thegoldenscoop.org

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BEHIND THE BAR AT YAYAS. Meet the two fabulous bartenders behind your Friday night.

ALLISANDE ‘ALI’ ‘ANIMALS’ MILLER

MATT STEGEMAN ‘STAG OR STAGGIE’

Ali is a graduate of Kansas University where she majored in Psychology and later went on to become an EMT. For over 24 years now, Ali has been a bartender. Originally from Topeka KS, Ali moved to Kansas City for a change in scenery and to see what life was like in a “big city.” When asked about her favorite thing about bartending she said, “the people you meet, everyone is like family... the team, the guests...it’s not just about the job. It’s about the family.” Ali came to YaYas 6 years ago, she started out as a Server and worked her way back to Bartender. When asked about her favorite drink to make, Ali promptly responded with, “beer.” Though she says that in her opinion, the best drink to order is a Cucumber Lemon Drop made with cucumber and lemon/citrus vodka.“It’s different and refreshing...puts a spring in your step.” When she goes out she usually orders a chardonnay though her guilty pleasure is definitely an espresso martini. When she’s not working behind the bar, Ali is a stay-at-home-mom to her two boys, Castle, 6 & Crosby, 8. They all love playing “Fortnite’’ together as a family. Her favorite thing about quarantine was getting to spend more time with them. You will find Ali behind the bar at YaYas Wednesday, Friday & Sunday evenings. Be sure to drop in and say, “hi!”

Matt is originally from Louisberg, KS, and a graduate of Kansas State where he received his degree in Business Finance. He believes there are two seasons in life: Hunting & Sand Volleyball. The last hunting trip he went on was for pheasant & quail. That being said, you bet his favorite color is Camo! Matt started working for YaYas 15 years ago as a Server and worked his way to Bartender 13 years ago. When asked about his favorite thing about bartending he said, “Serving was fun, but being behind the bar is even more energizing. I love having a good time, and you always have a good time behind the bar.” Matt’s favorite drink to make is an Old Fashioned. When he goes out, he orders a cold beer, red wine, bourbon, or tequila. Although, he will tell you his guilty pleasure drink is anything with a tiny umbrella. If he was a drink, Matt would be a “Steggerita... business in the front, party in the back.” Named after him, the Steggarita is made with Grand Marnier, 1800 tequila, fresh orange juice, fresh lime juice, sour mix, and ﬁnished with ice. Matt recommends this drink to everyone who wants their margaritas to “...taste like tequila, not the mix. It’s brown, not green.” YaYa’s is Matt’s part-time “...fun thing to do…” and you will ﬁnd him behind the bar on Wednesday & Friday nights.

(913) 345-1111 | 7021 W 135th St, Overland Park, KS 66223 | www.yayaseurobistro.com

Flavor

IN KC

Reservation for One KC THAI by

Kelsey Cipolla

photos by

enny Mufuka knows Thai food. The owner and chef of Overland Park’s KC Thai was born and raised in Phichit, Thailand, and brings her fully realized flavors and recipes to the restaurant’s menu, a gorgeous collection of traditional and unique Thai dishes. If the frequent carry-out diners picking up neatly wrapped orders from the lobby are any indication, KC has caught on quickly to just

APRIL 2021

Aaron Leimkuehler

how special Mufuka’s food is. The restaurant is airy and open, thanks to light gray floors, silvery booths, and cream-colored chairs and walls. A watercolor-style rendering of the downtown Kansas City skyline in shades of gray serves as a focal point in the space, which is also studded with floral arrangements and house plants. The kitchen is separated from the dining room by a curtain, which serves to pique diners’ interest as fragrant sauces and spices make their

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way through, an amuse bouche that’s completely calorie free but encourages the quick ordering of appetizers. The Thai house sampler, which includes crab Rangoon, spring rolls, egg rolls, and chicken satay is a versatile place to start. Served with a quartet of dipping sauces, it immediately shows the restaurant is adept at serving up the dishes many will want with finesse—the egg rolls are gloriously flaky and crispy, the chicken satay tender and flavorful, and the Rangoon crunchy on the outside with a tangy, creamy filling. Each item is also available as a stand-alone starter along with dumplings, spicy wings, crispy tofu, and more. Soups, several of which are offered in small sizes suitable to enjoy as starters, include Yen Ta Fo, an authentic Thai noodle soup with fish balls, crispy wonton skin, and fermented red-bean curd sauce, and the aromatic Tom Yum. Lime, lemongrass, and cilantro make their presence known, even in the midst of a heap of chili flakes—assuming you opt for the spicy version. Quick, efficient servers ask after guests desired spice level on most dishes. Little guidance is given about the relative levels, but they’re fortunately true to their names—medium dishes have a pleasant amount of heat, and spicy orders are hot, but not unbearably so. An ice-cold glass of Thai iced tea can help cool things down. The sweet drink, black tea topped with sweetened condensed milk, takes

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the edge off the fierier dishes and even comes with its own swirling stir stick, an entertaining touch that lends itself to the simple pleasure of blending the beverage’s ombre layers together. Entrées include stir-fry dishes, rice and noodles, curries and Mufuka’s specialties. Among those specialties is the crispy tamarind duck served with baby bok choy, bell peppers, and onions as well as freestyle fried fish, which features crispy pieces of flounder on mixed veggies. Many will gravitate toward pad Thai, and KC Thai delivers a take on the favorite that is striking to the eye and the palate. In the seafood version, saucy, golden rice noodles are piled with shrimp, scallops, squid, mussels and crab meat on a stark white plate. The seafood is cooked adeptly, its natural sweetness working as a counterbalance to the spice. The curries are similarly nuanced—five varieties are offered, all made without fish sauce, setting them up as a solid option for vegan diners. Staff recommends the red curry and it’s immediately apparent why—the curry paste and coconut milk with bamboo, bell peppers, and fresh basil hit every flavor note and leave you hungry for more. But you might not actually have room to keep eating. KC Thai’s portions are abundant and filling, all but guaranteeing diners walk out with a few carry-out containers. You won’t find us complaining, leftovers the next day just mean another opportunity to relive an exceptional dining experience. kcthai.com

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Keeping KC Moving: Essential Workers Tell Their Stories

A Deep Dive Into KC’s Favorite Dishes and Drinks HOME MAKEOVERS

A WALDO MEDITERRANEAN & A PRAIRIE VILLAGE RANCH

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NICKY LOPEZ

DERBY DAY FASHION

THE ROYALS PLAYER

is eager to be back at bat

GREAT GIFTS

Cocktails & Cuisine

SHOP LOCAL FOR FATHER’S DAY

q&a with secretary of kansas dept. of health & environment

DR. LEE NORMAN

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Chris Cooper AN EXCLUSIVE INTERVIEW

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TALKS ABOUT GROWING UP IN KC, HIS NEW PROJECTS, AND HOW HE’S COPING WITH COVID-19

a colorful midcentury home, the kc arts scene, entertaining advice, recipes, and so much more

Kansas City’s Favorite Festive Foodie Fare

q&a with interior designer

TRIP HAENISCH entertaining advice, recipes, and so much more

Kansas City’s Ultimate Sandwich Guide

The KC Arts Community’s Pandemic Response

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AN EXCLUSIVE Q&A WITH

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NICK CAVE ARTIST & KCAI GRAD

Living with Art

THE NEGRO LEAGUES

CENTENNIAL CELEBRATION FASHION

HOLIDAY AT HOME

TALKS ABOUT HIS LOVE OF DOGS, FOOTBALL IN THE TIME OF CORONAVIRUS, AND THE ONE RESTAURANT HE WANTS TO SEE IN KC

Holiday Entertaining

BLACK CHEFS Tackling Racism in the Food Industry

What to Wear to a Wedding

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Chiefs’ Defensive Tackle

RENOWNED OPERA STAR

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OF KC’S MOST ICONIC EATERIES YOU’VE NEVER HEARD OF

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Restaurant Reviews, Recipes, Entertaining and more

Charitable Chiefs Players Give Back To Kansas City

Kansas Citians Tackle Health & Wellness in 2021 eat the rainbow

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My Essentials

IN KC

MIKO RICHARDSON COCKTAIL CONNOISSEUR BY

Michael Mackie

E PHOTO BY AARON LEIMKUEHLER

vent planners throughout the Midwest know that once master mixologist Marlena “Miko” Richardson and her team walk in the door, the party can officially start. Miko—as she’s known throughout the metro—is the owner of Shots by Miko: Custom Cocktails and Shots. This local, full-service beverage company has become the toast of the town, with Miko and her crew concocting some of the meanest cocktails you’ve ever enjoyed. (As one of Miko’s partygoers once told us, “You can’t spell libation without lit.”) Late last year Miko garnered some national recognition in a nationwide cocktail competition—besting competitors from across the country during Black Restaurant Week’s Power of the Palate—where she made it to the final four. With two bachelor of science degrees (one in biology, the other in chemistry) from Baker University, Miko takes her mixology skills seriously. We caught up with the cocktail maven who says she’s not just a fan of KC, but of how quick it is to simply maneuver around the city with minimal fuss and muss. “I love the ease of access to most things—the suburbs, downtown, highways, malls, event venues,” she says. Spoken like a true woman about town!

Miko’s essentials... DROP SOME COIN COCKTAILS:

THE NOSE KNOWS: I do love

I will say I have dropped some funds over at Eddie V’s and Stock Hill—mainly —mainly on just tasting their variety of cocktails.

some candles! My all-time fave currently is Cashmere by Black Honey Candle Company. Anything done by her is amazing—including her rose oil that I use in my hair and on my body. My fiancé uses it in his beard, too.

SWEET TREAT: I love Mr.

KEEP ‘EM CAFFEINATED:

Bulky-type stores where I can get a little bit of everything— chocolate, sour candies, caramels.

CHILLED: My favorite place to

decompress is lounging/lying next to my fiancé.

I love a great chai latte. The last one I had was from Thou Mayest. Plus, their homemade Pop Tarts are amazing. That combo right there can keep a girl going.

APRIL 2021

MUST-HAVE ACCESSORIES/ACCOUTREMENTS: I’ve tried out Boozy Botanicals syrups—a good source if I don’t want to make my own. As far as accoutrements? I do like using LC’s burnt ends on my Bloody Marys and Cee-Cee’s Sweet Creations cake pops to accent sugarheavy, dessert-inspired options.

TO-DIE-FOR ADULT BEVERAGE: Now this is a

cold-blooded question. I go around the city making notes of my favorites at particular locations so I can have it again when I return. In real life, I really don’t have a must-have, but I do enjoy the atmosphere and low-key energy provided by Manifesto and Green Lady Lounge.

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HIDDEN GEM:

I love food! A spot I recently discovered for great tacos (and even better sauce options) was Ricos Tacos Lupe on the Boulevard. I also recently found KC Burgers on 12th Street for North African food—but get there at a decent time because they will sell out.