The Pitch: Cheap Eats (March 2023)

The basics of buying recreational cannabis now that Missouri’s floodgates are open

On Feb. 6, recreational cannabis hit retail shelves in Missouri and is now accessible to anyone over the age of 21 with a valid ID. Our advice for cannabis shopping is as follows: Bring cash in case the dispensary can’t accept cards, research different strains and consumption methods, and be aware that today’s weed is much, much stronger than the dime bags you bought from your neighbor decades ago. Budtenders at any dispensary can answer any questions or assuage any concerns you may have.

4 LETTER

Letter from the Editor Do not eat BY BROCK WILBUR

6 SPORTS Watch Party

Bedlam and brotherhood at Power & Light’s Super Bowl scream-a-long BY TYLER SCHNEIDER

8

FOOD & DRINK Cheap Eats

Are you a glutton for tonguishment? KC’s sweets, treats, and meats got you covered BY JORDAN BARANOWSKI, LAUREN TEXTOR, IVY ANDEREGG, GRACE WILMOT 12

At the Drive-In Paul’s menu is to fry for BY AMANDA HADLOCK

Stephonne Singleton’s plans for pushing boundaries as they take KC in 2023

Stephonne Singleton is an ever-evolving musician. They mention proudly that their style of music does not fit into one genre, and that they are constantly looking for new sounds to experiment with. They’re currently working on a new album that will reflect the experiences and growth they’ve had while on a journey of self-love. Read here about their start in music, what to expect from their upcoming album, and how their sound has changed.

Nelson-Atkins and Philadelphia Museum of Art wager precious works of art on Super Bowl LVII

When Sasha Suda, Director of the Philadelphia Museum of Art, challenged Nelson-Atkins Director, Julián Zugazagoitia, he could not refuse. He never doubted that the Chiefs would protect their precious works of art. A team from Philly will be in charge of safely transporting the painting, and of course, the Nelson-Atkins promised to treat them to barbecue while they are in town. Read more about #MuseumBowl23 and the social media vote that chooses which painting will be brought to Kansas City.

13

Eat This Now French Toast at Niecie’s Restaurant BY KALA

ELKINTON

18

Jaws Theme Swimming

KC’s landlocked Hammerhedd are metal maestros

BY NICK SPACEK

Drink This Now

Miel y Humo at The Primrose BY KALA ELKINTON

14

Serving Size

Chingu is the most exciting restaurant to open in KC this year BY LIZ COOK

15

Mise en Place

Tacos Valentina’s Roger Avila on espiritu colaborativo

BY KATE FRICK 16

MUSIC

Bad and Bouchée

Rockstar chefs find connections between the plate and the stage

BY SARAH MOORE

20

FILM

Awards Season-ing

Your guide to edibles for a memorable Oscars watch party BY ABBY

OLCESE

22 EVENTS

March Calendar BY PITCH STAFF

24 ADVICE Keep Them Coming Still got it BY KRISTEN

THOMAS

KC CARES

MO hives KC is all the buzz

BY BETH LIPOFF

Cover photo by Zach Bauman, design by Cassondra Jones

The front lawn of the Nelson-Atkins Museum of Art. Courtesy of the Nelson-Atkins

Recreational cannabis became legal in Missouri, effective Feb. 6, and is now available to consumers. Courtesy Adobe Stock

Photo by John Brant for Faded Sons

Editor-in-Chief

Brock Wilbur

President & Chief Operating Officer

Andrew Miller

Director of Marketing & Promotions

Jason Dockery

Associate Editor

Steph Castor

Community Manager

Sarah Sipple

Sales Executive

Erin Carey

Music Editor

Nick Spacek

Film Editor

Abby Olcese

Little Village Creative Services

Jordan Sellergren

House Designer

Cassondra Jones

Staff Writers

Amanda Hadlock, Sarah Moore

Contributing Writers

Liz Cook, Barb Shelly, Beth Lipoff, Michael Mackie, Kristen Thomas, Kala Elkinton, Emily Cox, Michael Cripe, Jordan Baranowski, Tyler Shane, Justin Burnell, Emeline Hutton, Lauren Textor, Sophia Johnson, Isaac

Biehl, Caroline Rose Newman, Nina Cherry, Adrian Torres, Patrick Moore, Kate Frick, Scott Poore, Hannah Strader, Grace Wilmot, Ivy Anderegg, Drew Windish, Kelcie McKenney, Tyler Schneider, Britt Frank, Robert

Miner, Sofia Mongillo

Contributing Photographers

Zach Bauman, Chase Castor, Travis Young, Jim Nimmo, Chris Ortiz, Destiny Frack, Barry Meitler, Archana Sundar, Angela C. Bond, Anna Perry-Rushton, Brooke Tramel

Contributing Designers and Illustrators

Alex Peak, Jake Edmisten

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DISTRIBUTION

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COPYRIGHT

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Letter from the Editor

DO NOT EAT

By Brock Wilbur

“Over the next few hours, you will ingest fat, salt, sugar, protein, bacteria, fungi, various plants and animals, and, at times, entire ecosystems. But I have to beg of you one thing. It’s just one. Do not eat. Taste. Savor. Relish. Consider every morsel that you place inside your mouth. Be mindful. But do not eat. Our menu is too precious for that. And look around you. Here we are on this island. Accept. Accept all of it. And forgive. And on that note... food!”

These are the first lines spoken in the 2022 thriller-satire The Menu by the film’s antagonist, a manically fixated chef played by Ralph Fiennes. Like many other elements of the movie, this line is played for laughs, and also… he’s right. So much of art/culture/life is now a transaction, engaged with for the sake of engaging. The passion, joy, and so much more often get bulldozed by how little focus our little broken brains can allot to one thing at a time.

You’re kicking ass out there, and you deserve to savor every win in your day. It isn’t that hard to shift from rote mechanical patterns into kickstarting a bit of wellearned delight. Not everything needs to be a race to the finish.

As Agent Dale Cooper says in Twin Peaks: “I’m going to let you in on a little secret. Every day, once a day, give yourself a present. Don’t plan it, don’t wait for it. Just

Fox 4 anchor Matt Stewart’s recommendations from his book, Unique Eats and Eateries of Kansas City Matthew Stewart is known across KC as a broadcast journalist for Fox 4, but he’s also an author in his own right. Stewart’s work includes a murder mystery novel, The Man from KNEW News; a memoir, The Walk-On: Inside Northwestern’s Rise from Cellar Dweller to Big Ten Champ; and a sci-fi novel, Tripp in Time His latest writing venture is Unique Eats and Eateries of Kansas City, a book from Missouri-based publisher Reedy Press that tells the stories behind 86 locally-owned restaurants.

let it happen. It could be a new shirt at the Men’s store. A catnap in your office chair. Or two cups of good, hot black coffee.”

This brings us to the March magazine you now hold in your hand. Our big theme in this issue circles around “Cheap Eats” and all the thrills they inspire. The title is a bit of an oversimplification: While price is certainly an element in all of this, it is by no means a measure of quality, nor the primary definition of what we’ve highlighted for you in our feature story. Everything in our expansive spread has a low fiscal point of entry, but a high reward for the little extra time you give it, especially if you give it focus.

It’s easy enough for everyone here at The Pitch to order lunch from one of the same three places we love to frequent. They already know our order, or it’s pre-saved on our delivery app. When we get into that habit, we leave so many opportunities unused, and it’s certainly easier for office lunch to fall into the background when we’ve gone with a staple. Just like the many Netflix shows on our TV screens at night that get a fraction of our attention because we’re more actively scrolling TikTok.

With a little extra effort, we can make time in our day to try something new, daring, delicious, memorable—and that only lands hard when we give ourselves the space to enjoy. That’s the only difference between eating and tasting: a bit of celebration.

This letter is being written a few days after the massive Chiefs Super Bowl victory and the ensuing parade. The parade itself was, in its own way, a reminder of why this Cheap Eats issue made so much sense to us. It was a chance for the entire city to hit pause. To take to the streets en masse and simply… celebrate. The joy radiating off each and every person in the crowd, from a dancing Patrick Mahomes, down to the guy next to us who was too cold to cheer but was

still pushing through to share in the excitement, tickled the parts of our brain that remind you we’re always capable of creating this kind of dopamine release. It just needs that intentionality, the choice to celebrate.

During the parade, while waiting for the heroes of the day to drive by, a group of KC kids started their own pick-up game. There’s something grand, something special about the shot captured by our photographer Jim Nimmo, making this photo feel like a portal to the future. It’s a moment that few people caught in person, but that has resonated with all who saw it on our social media. Personally, we prefer a world where a group of people in this city could break into a pick-up football game at a moment’s notice.

Maybe this food issue is just like that. Perhaps the visual introduction to the delights awaiting you in our culinary scene will kickstart your journey into joy, offering a celebration that you can simply choose to give yourself.

Devour. Empower. Inspire. This world is never that dire.

Pitch in and we’ll make it through,

Fox 4 anchor and author Matt Stewart. Courtesy photo

Jim Nimmo

Watch Party

BEDLAM AND BROTHERHOOD AT POWER & LIGHT’S SUPER BOWL SCREAM-A-LONG

By Tyler Schneider

For those who couldn’t make the 1,219mile journey to Glendale, Arizona, February 12 to watch the Kansas City Chiefs go head-to-head with the Philadelphia Eagles in their third Super Bowl in four seasons, the next best option was to share the raw, emotional experience with thousands of like-minded and like-jersied fans at the— very audible—KC Live! Block at the Power & Light District.

Chiefs Kingdom came to play. Some courageous diehards—many of them Arrowhead tailgate veterans—were ready to go as early as 10 a.m. From then until kickoff at 5:30 p.m., the “Red Kingdom Block Party” included all the fanfare and pomp worthy of meeting such an occasion: DJs, giveaways, multiple stages, LED screens, cheer squads, drumlines, and, of course, $10 domestic drafts.

Everyone knew what was coming. As the game approached, the roars of this formidable sea of red, white, and gold reverberated throughout in recognition and anticipation of a moment in time that could yield the potential birth of the next great American sports dynasty. Goosebumps abound.

With all the “15” jerseys in the hive, this was how it must have felt to live in Chicago in the ‘90s. Playing under arguably the greatest coach in NFL history and supported by the greatest tight end the game has ever seen in Travis Kelce, Patrick Mahomes II was one win away from his second championship ring at just 27 years old.

The early goal-line score by Philadelphia did little to dampen those spirits, and it would only matter for a few minutes anyway as Mahomes slung an 18-yarder to Kelce, tying the game at 7-7 with minutes left to go in the first quarter.

The booms and chatters of the crowd began to die down some as Harrison Butker missed a 42-yard field goal attempt as the first quarter came to a close and continued to lag when the Eagles pulled ahead on a deep ball early in the second quarter.

The Chiefs took their first punt of the game, still down a score. Just as things were seemingly at their lowest, former Mizzou star and second-year linebacker Nick Bolton scooped an interception and became the first Tiger product to score a touchdown in the Super Bowl.

The reaction at that moment was like none that had come before it, with thou-

sands of roaring voices morphing into echoes of an appropriately timed Tech N9ne hook as it played over the loudspeakers: “This the type of shit that make the hood go crazy.”

Indeed.

At the half, I pressed on outside to the second large screen, set up across from the T-Mobile Center on Grand Boulevard. Again, fans were packed in for hundreds of yards.

were maintained in the hearts of a fandom that had seen Mahomes do more in 13 seconds and even in a single play than most could hope to accomplish in an entire playing career. Down one score in the fourth quarter, there’s nobody you’d rather have under center.

With just over 12 minutes left in the game, the Chiefs’ offense marched back out and took their first lead of the night on a 5-yard toss from Mahomes to Kadarius Toney. From here, the “MVP” chants began to boom and ricochet throughout the Power & Light District before spilling over into the surrounding streets.

Many more viewed the action from just outside the venue gates. One of them, Fernando Fuentes, said he and his family had travelled just that day from Chicago—where he had previously relocated for work—to watch the game in the heart of Kansas City.

As his team trailed 14-24 at the half, Fuentes, who had been waving a giant Chiefs flag back and forth for most of the game, didn’t waver in his optimism. As the crowds watched Rihanna’s magic platform wizardry lower her onto the field via the big screen, Fuentes hoisted himself up on top of the “KC” letter sculpture and resumed his fanfare from above.

Mahomes and company also soon found a way to elevate themselves on a masterful 12-play, 75-yard drive to start the third quarter. The rest of the quarter trailed off on a long Eagles possession which resulted in a field goal, putting Philly up 2721.

Still, the momentum and excitement

An Eagles punt gave the ball right back, and Toney again made his presence known as he cut and slashed his way downfield for 65 yards—the longest punt return in Super Bowl history. Mahomes naturally made short work of the last 5 yards, throwing his third touchdown of the half to Skyy Moore for a 35-27 lead with just under 10 minutes to go.

The tension increased among the masses when Philadelphia’s Jalen Hurts ran one in for another touchdown and proceeded to run it back again for the two-point conversion, tying the game at 35-35.

Minutes later, Butker booted in the 27yard game-winning field goal. Not a soul in the Power & Light District was dwelling on an allegedly controversial call already flooding internet discussion and media coverage worldwide. Instead, we went ballistic to the tune of “We Are the Champions” as confetti rained onto KC Live! The celebration would continue on into the next day as generations of fans traded shots, toasts, and sentiments on what this team has meant to them and their loved ones.

Constant honking and cheering echoed throughout the downtown area into the early morning, though it’s a pretty safe bet that somewhere, somehow, the party is still going.

The red sea. Photo by Tyler Schneider

“...it’s a pretty safe bet that somewhere, somehow, the party is still going.”

CHEAP EATS

ARE YOU A GLUTTON FOR TONGUISHMENT? KC’S SWEETS, TREATS, AND MEATS GOT YOU COVERED

By Ivy Anderegg, Jordan Baranowski, Lauren Textor, and Grace Wilmot. Photos by Zach Bauman

Food is one of the simplest pleasures of life. We turn to food for comfort, community, and basic nourishment. Sometimes, though, you just want to shove something greasy and delicious down your gullet without regard to its nutritional value. Don’t worry, we’ve got you covered: The Pitch staff rounded up our favorite dives and holes-in-the-wall across around the metro. Next time you get a hankering for something quick, inexpensive, sinfully deep-fried, or dripping with cheese, try out one of these locally-owned options.

New Chinatown Mission

Take pride in your cravings and enjoy a meal with some mileage. New Chinatown prides itself on its fresh ingredients and generous

Pizza Tascio various locations

Say it with us: “Two slices and a drink for $10.” That’s the go-to combo order at this NYstyle pizza shop that is expanding like crazy. Their orig inal location in North Kansas City opened at the beginning of 2022, and they already have four additional spots. Look for them in Overland Park, Lawrence, St. Joe, and in the 39th Street area. Of course, what a person orders on their pizza is a deeply spiritual and personal choice—just know Pizza Tascio will serve up a per fect, NY-style crust that’s crisp on the bottom but fluffy and chewy throughout. If you need a recommendation, we’ve got two: the spicy pepperoni has a balanced sweet-heat kick, and the white broccoli is a remarkably tasty meatless option.

Ssong’s Hotdog Overland Park

It’s hard to be one-and-done at Ssong’s. Unlike American corn dogs, the Korean equivalents are battered in rice flour or yeasted dough, which gives them a slightly sweet taste that will have you coming back for bite after bite. From the Sausage Rice Cake skewer to the Spicy Seaweed Spring Roll, no option will leave you un-filled for $9 or under. If you manage to save room for dessert, the Hotteok (Korean Sweet Pancakes) or the Sesame Balls will finish you off. Make sure you don’t drive past it—the sign outside reads K Street Hotdog.

Mediterranean Market Westport

While Kansas City may be slim in its bodega-style offerings, this combination market and hot-food counter provide all the convenience of specialized cuisine in one package. You can order lunch and shop the shelves for teas, spices, and other specialized items for your at-home cooking endeavors while you wait. The market’s $8 Chicken Shawarma wrap pairs perfectly with a side of seasoned fries for only $3 for an easy experience on your wallet. Vegetarians need not worry, this shop specializes in affordable cuisine to match your palate as well—with the Falafel & Hummus wrap running $7, it’s a cheap bite you won’t want to miss. Better yet— they offer delivery, too.

District Biskuits

North KC

District Biskuits is yet another cozy little KC joint serving up pillowy biscuits and gravy with the perfect kick of cayenne. The staff and clientele exchange superb energy, particularly on the morning preceding the Super Bowl. R&B, migrating sunlight from their south-facing windows, and drip coffee warm the interior. Place your order and settle in for a moment to develop your appetite because you’re going to need it. First off, their fried potatoes are insane. They’re battered and seasoned with salt and sugar, so they’re chewy (like mochi level) and crispy and unlike any fried potato you’ve had before. Their decadent biscuit sandwiches incorporate melty American cheese and sweet and savory combinations like bacon jam and caramelized onions or Nashville hot fried chicken and hot honey butter. Their flavors pull inspiration from various KC districts, hence District Biskuits—true KC pride.

Tacos El Tio

KCK

Perched on the corner of Reynolds and N 10th in KCK, Tacos El Tio is a small and buzzing neighborhood joint serving tacos that could bring you to tears. Upon being seated, you are greeted with a plate of roasted onion, jalapeño, and crisp cucumber slices as a preview of what is to come. And what is that? Juicy, vibrant pastor. Chorizo. Asada. Gorgeously fatty carnitas. The beautiful melange of flank steak, chorizo, and chicharrones that is campechano, in heaping piles over soft corn tortillas, sprinkled with finely chopped red onion and cilantro and served alongside wedged lime, salsa verde, red hot salsa, and guacamole salsa. We’re sweating just thinking about it. Their staff provides attentive service (and a bit of entertainment, as they briefly sing over the sizzling and chopping of a fragrant sofrito). It’s super affordable, but you must stop by the ATM first—it’s cash only.

Max’s Burgers & Gyros Waldo

Any burger joint with a black-and-white checkered floor is bound to have locals calling it a “classic,” and Max’s is no different. You can tell it’s good because the business has only one Tweet on its account from 2010—the food speaks for itself. Whether you get a burger or a gyro (or a Polynesian chicken sandwich, but that’s cheating), you’ll be wowed by the freshness of the meat and the quaint surroundings of abandoned strip malls. The Big Max Combo and the Gyro Combo cost $10.69 for a handheld, with a choice of fries (curly or regular) or tots and a drink. For dessert, try the menu’s best and only offering: baklava.

Town Topic

Crossroads

Okay, Town Topic is not a secret dive you can “discover” on Yelp. But it bears repeating: you will not find better hangover food. Open 24 hours, seven days a week, Town Topic has been cranking out burgers for hun gry Kansas Citians for over 75 years. If you’re feeling hangry but not enough to ruin your dinner, then a thick, hand-mixed shake and fries will cure you. If you’re feeling the winter blues, the homemade chili will soothe you. Anywhere that has a designated night menu is going to fix you right up. Don’t second-guess yourself. Follow the neon sign.

Breit’s Stein & Deli Strawberry Hill

We love a joint that finds a few menu items to do just right, and Breit’s Stein & Deli in Strawberry Hill nails it. This old-school dive offers three specialty sandwiches: Reuben, Italian sub (served cold or steamed), and braunschweiger. You can also customize a deli sandwich from a choice of meats, cheeses, and bread. Regardless, you’ll pay just over $5 for a sandwich and $1.50 for a side. We recommend the Reuben—they don’t skimp on the corned beef, the kraut and Thousand Island dressing have great bite, and the melty cheese and grilled rye bread offer some excellent texture. You can’t go wrong with any of their sides, and the staff is super friendly. Pull up a seat at the counter and enjoy the feast.

Wiener

Wagon Overland Park

The Chicago versus Coney Island dog debate is tired. Put it to rest with one bite of the premium sausage at the Wiener Wagon, located on West 87th Street in Overland Park. All of its offerings are under $10, except for the Green, Eggs, and Hen breakfast served until 10 a.m. If you’re looking for somewhere to start on the limited but motley menu, go with the Chorizo Rojo. It’s topped with onion-jalapeño relish and a cilantro-lime aioli that you’ll enjoy even if you have the unfortunate gene that makes the herb taste soapy.

Jim’s Alley Bar Crossroads

Neighborhood bars have been a longstanding fixture in the realm of cheap dining fare. However, the challenge to remain affordable and tasty in growing areas like the Crossroads has caused a slow degeneration of high-quality offerings. Opening just a few months ago, Jim’s Alley Bar has brought a homey feel to this eclectic pocket of KC. Brick walls, warm lighting, and family photographs adorned on the walls create a welcoming space akin to a basement gathering of close friends. Generous portions and exceptionally good bar bites are a-plenty here, and they serve classic dishes that would make ol’

Courtesy photo

El Pollo Rey Armourdale

In the land of barbecue, El Pollo Rey stands out with its wood-fired chicken that stacks up against KC favorites. The restaurant’s simple menu is comprised of its premiere ingredient: chicken. Indecision begone as diners may opt for a half chicken for $7 or a whole chicken for $13. How easy is that? Each meal is served with a side of corn tortillas, salsa, beans, and rice, with more than enough to go around if you dine in a pair. Don’t let the no-frills dining experience fool you, the luxury is in the taste. Enjoy your chicken while sipping on Jarritos for a truly magical flavor experience.

Slap’s BBQ KCK

Learning a Kansas Citian’s favorite barbecue spot is a big ask—on any given day, the answer could change. However, you’re likely to find several locals who swear by Slap’s BBQ in Strawberry Hill. The restaurant came about after a successful run of BBQ competitions by the Pearce brothers. Slap’s isn’t “cheap” in the grand scheme of things, but the quality of their meats, sandwiches, and sides punch beyond their prices, especially compared to some of the other “KC’s best barbecue” contenders. Their burnt ends are some of the best you’ll find in town, and all their sandwiches are dynamite. Try the Mike Johnson sandwich if you like a little heat—the jalapeno-cheddar sausage and hot sauce are nicely balanced with sweetness. “The Sandwich” is also a no-brainer—provel cheese can be an instant turnoff, but it works perfectly on this guy. As far as sides go, can we direct your attention to… all of them? BBQ keeps well; you’ll want leftovers anyway.

Kitty’s Cafe

East 31st St.

Tay’s Burger Shack North KC

Runner up to Town Topic for hangover food, Tay’s Burger Shack in North KC offers a bit more seating, an amazingly pristine interior—sans the vaporized burger grease that permeates the air (that’s part of the appeal, no?)—and their signature orange drink reminiscent of a mellow Hi-C. Their refreshingly limited menu features hot dogs, chili dogs, and their classic smash patties with perfectly charred, crispy edges. They’re offered as singles, doubles, triples, and 1 lb “home runs” for those unafraid of indigestion (you really might have to run home). Tomatoes, lettuce, pickles, and your choice of raw or grilled onion (the latter being the superior, of course) cut through the salty, greasy umami in such a way that you cannot put the burger down for longer than a breath, and their fries—perfectly thick and coated in a generous sprinkle of sugar and spices—are equally addictive.

This 31st Street institution has been around since 1951, and it made the New York Times 2022 list of the best restaurants in the country. Basically, if you live in KC and haven’t tried it, you need to fix that. Make sure you come prepared: Kitty’s Cafe is open until 5 p.m. on weekdays and 3 p.m. on Saturdays, and they only accept cash. As you approach, you can smell that tenderloin goodness. Don’t be daunted if you see a long line—the simple menu makes turnaround pretty snappy. Everything here is good, but the tenderloin sandwiches are the stars of the show. Rather than a massive, thin patty that stretches well past the bun, Kitty’s features smaller, stacked patties for their tenderloin sandwiches. The extra crunch and big flavor from this choice are the key to what makes Kitty’s so good. Get the pork tenderloin—it comes with Kitty’s homemade hot sauce—and some tater tots. It’ll cost you a little over $10, and you can probably get by the rest of the day without another meal.

Courtesy photo

PAUL’S MENU IS TO FRY FOR

By Amanda Hadlock

have you ever had a burger so good you would request it as your last meal on earth? In the year and a half that Scott Shepherd has co-owned Paul’s Drive-In, he says four individuals in hospice care have come into the restaurant for their final meals.

That’s how good the food is and how important the place itself is to the collective memory of south KC residents.

Throughout its 63-year history, the longest Paul’s has ever closed its doors to the KC community was for 54 days in 1995, following a fire. At the time, Paul’s was owned by Bob and Kathy Helton, and the pair worked fast with a team of contractors to finish repairs and reopen. Otherwise, Paul’s has proudly kept its doors open for longer

Ifwe

than many of its patrons and employees have been alive.

Though the menu and family feel of the restaurant has remained the same over six decades, the methods of operation and the owners have changed over time. When Shepherd became owner in September 2021, and co-owner Amanda Fulbright joined the team in October 2022, they set out to modernize the restaurant while still maintaining its longstanding history, which is so important to those in the neighborhood who have been buying burgers at Paul’s for decades.

“When we came in, they were still doing hand tickets and running them across the restaurant to put it back in the kitchen,”

Zach Bauman

Shepherd says. “Introducing the POS system has helped us not get as many steps in and increase order accuracy.”

Paul’s started out as a drive-in restaurant, and its initial specialty was pizza. The pizza, however, never gained popularity, so the restaurant refocused on burgers and shakes—or “cyclones,” as they’re called if you get a special topping such as candy bars, cookies, or fruit mixed in. Today, the drive-in has been converted into a diner, so people can enjoy their meals at indoor tables and even play a game or two of Ms. Pacman or Galaga in the lobby. And, of course, there is a drive-thru if you prefer your meal to go. Shepherd says they plan to install an outdoor picnic-style seating area for summertime.

Despite the restaurant’s strong history and positive reputation in the neighborhood, Paul’s still struggled during the pandemic, like many locally-owned businesses. Small businesses in the food service industry face unique challenges.

“It’s been rough with COVID,” says Shepherd. “There’s been a lot of changing around in this industry because there’s a shortage of workers. When COVID hit, they closed the lobby, and they closed on Sundays. So, we’re just trying to build the restaurant back up to full staff and full power.”

COVID also caused some surprising supply issues, according to Shepherd.

“It’s always the crazy stuff that COVID made us short on. Ketchup packets, salt packets, and paper cups were almost impossible to get,” Shepherd says. Paul’s concretes were iconically served in paper cups for years, but this practice had to change in the face of pandemic supply issues.

Thanks to Paul’s many devoted regulars, though, the diner was able to bounce back post-pandemic. The restaurant’s regulars are important to the owners and employees, as is the entire South KC community. Shepherd says the restaurant recently started the Ruskin Eagles Art Wall in their entryway, where students from the local high school can have their artwork displayed. Co-owner Amanda Fulbright says the team at Paul’s is looking for more ways to reach out and service the community.

“We partnered in December with our Community Assistance Council and did a gift drive. We were able to get probably $500 or $600 worth of donated gifts specifically for the tweens and teenagers because they forever get left out. And we’re going to continue partnering with them and doing things like warm clothing drives,” Fulbright says.

The owners understand that some of the customers have been eating at Paul’s since their childhoods, and they want to keep providing that experience that Kansas Citians have loved for decades while simultaneously modernizing the facilities and processes.

“We want to keep the bones, but we want to refresh it for a new generation,” says Shepherd.

SUPPORT

LOCAL JOURNALISM

French Toast at Niecie’s Restaurant

BY KALA ELKINTON

Niecie’s Restaurant 6441 Troost Ave. Kansas City, MO 64131

Situated just south of 63rd Street on Troost, a standalone building commands attention with an always-full parking lot. Niecie’s Restaurant has been serving up soul food in the metro for over 35 years, and for good reason. The consistency of delicious menu items cooked in a way that will warm your heart and call back memories of grandma’s house and Sunday dinners keep guests coming back week after week.

The team at Niecie’s welcomes everyone in like family for breakfast, lunch, and dinner every day of the week. There’s plenty of parking, and tables tend to move pretty quickly, so your wait is never long. The dining room is simple: well-loved booths around the edges and a few tables in the middle that can be flexed for various group sizes. The walls are adorned with nods to New Orleans jazz and beignets. Once you’re seated, you’ll likely be greeted with water and the assumptive, “Coffee?” The answer is almost always, “Yes.”

As you browse the breakfast menu on your next visit, turn your attention to the “Side Orders” section, and spoil yourself with an order of the inconspicuously listed French toast. It’s the only place you’ll find it on the menu, but it’s likely the best French toast you’ll find in Kansas City. The toast is prepared traditionally—not with fancy spreads or toppings—but somehow, this version captures all the love that Niecie’s team puts into their work daily. It’s fluffy, thick, and rich, with crisps in all the right places. Decadence in breakfast food. The serving size is plenty for your whole meal, despite being listed as a side for $6.99, but pair it with an order of bacon or ham if you want to pump up your order. You won’t be able to put your fork down.

Miel y humo at The Primrose

BY KALA ELKINTON

The Primrose 5622 Johnson Drive Mission, KS 66202

Johnson Drive is alive with local culinary talent making their mark on the greater Kansas City area.

Enter The Primrose through dark velvet curtains and cozy into one of the gorgeous leather chairs or covetable couches, or up to the bar where the buoyant staff is filled with the personality to welcome you in. The Primrose has a well-rounded cocktail and mocktail menu with something for everyone. For the non-cocktail drinkers, they’ve got a handful of beer and wine options and an extensive a la carte selection of your favorite spirits.

If you’re having trouble choosing from the various drool-inducing beverage descriptions, ask your spunky bartender what they’re feeling for the day. Or, get the Miel y Humo—a mezcal cocktail often out of most people’s comfort zones. Get it anyway. The Aperol and honey tone down the smokiness of the mezcal so it’s smoother and easier to appreciate than expected. The lemon adds a nice acidity to the mix, and the tajín rim is the “cherry on top” of this delightful beverage.

Plan on ordering another one as soon as you’ve finished the first. It’s that good.

SERVING SIZE

CHINGU IS THE MOST EXCITING RESTAURANT TO OPEN IN KC THIS YEAR

By Liz Cook

Restaurants are theaters, service is a script, and when you eat out for a (partial) living, you start to anticipate the lines. Servers across the city tend to say the same things—usually “get out of our restaurant, Liz.”

But the line I hear most often these days might be, “chef recommends two to three small plates per person.”

I’ve become so inured to that particular style of small-plate dining that I was sure I misheard our server at Chingu when she recommended two to three plates per table

I ignored her advice. I shouldn’t have.

Chingu means “friend” in Korean, and you’ll need to bring a few here if you don’t want leftovers. Chef Keeyoung Kim (who also operates Sura Eats inside Parlor) opened the restaurant in Westport last November to showcase what he calls the “three pillars:” Korean barbecue, street food, and his mom’s home cooking.

Wedding those inspirations worked: Chingu is one of the most exciting restaurants to open in KC in months.

The menu is divided into “smaller” and “larger” sections, but “small” is relative here. The jjajang tteokbokki plate ($14) was piled with lasagne layers of shredded cabbage, thin-sliced mushrooms, crunchy zucchini, and bouncy, cylindrical rice cakes—all coated in a fermented black bean sauce. It’s a mild dish, and a great entry point for diners unfamiliar with Korean food, but there are more exciting small(er) plates here.

The pajeon ($13), a pan-crisped scallion pancake, came in eight enormous, fluffy wedges (a frisée salad and sweet soy dipping sauce were served alongside). And the golbaengi muchim ($15), a plate of buckwheat noodles and moon snails, was easily entree-sized.

That pajeon is compulsory; the golbaengi muchim could be with a couple tweaks. The moon snails in my dish were leathery and bland, having absorbed little of the assertive gochujang-pear dressing, and the overlarge clumps of frisée made it challenging to compose a balanced bite.

Perhaps the only small “smaller plate”—and justly so, given the indulgence—is the corn cheese ($10), a bubbling crock of sweet corn stippled with gochujang and enveloped in mayonnaise and mozzarella. Corn cheese is a staple side at Korean barbecue joints, but Kim adds cotija and lime to his version to cut through the richness—a deliberate (and successful) nod toward Mexican street corn.

That street food influence carries

through to the restaurant’s ambience, which evokes a late-night, neon-tinged walk through bustling food stalls on a crowded street. The dining room is nearly always buzzing with conversation—on busy nights, it’s downright loud. And while the decor feels a bit sterile right now, a couple key pieces—a colorful mural wall, a blazing pink neon sign—help the dining room feel more distinctive.

Fleshing out the design and fine-tuning the service might be the only things Kim and his crew need to do to transform Chingu into a Westport fixture. Service on all three of my visits was friendly but rushed. The menu invites guests to participate in a “fun, interactive learning experience,” but plates and banchan were often dropped at the table without introduction or instruction.

And diners new to Korean cuisine might need an introduction to the complimentary banchan—here, four dollhouse bowls of kimchi, gai lan, marinated bean sprouts, and pickled onions. The banchan are equal parts side dish and condiment, there to enhance the plates you order or just to offer a palate-twisting snack between bites.

The two rotating banchan—on my visits, bean sprouts and gai lan—were too chastely seasoned, though Kim says he’s planning on some “funkier” banchan in the near future. The permanent fixtures were stronger. The kimchi was spark-bright and bubbly, though it isn’t (yet) made in-house. And the tangy sliced onions—pickled in soy sauce and mirin with a few chunky jalapeño slices—were the best of the four.

Those banchan make dining at Chingu feel a little more celebratory, a little more theatrical. The portions and plating do, too. The “larger” section of the menu is stacked with elegantly composed/indecorously proportioned hits. The bossam ($26) I ordered arrived with more than a dozen thick slices of luscious, crisp-edged pork belly fanned around Romaine leaf wrappers and an island of condiments (salty fermented shrimp, sweet-hot ssamjang, and napkin-thin slices of raw garlic and jalapeño). And the LA Galbi ($28), a mound of beef short ribs sliced flanken-style, across the bones, were nicely grill-charred and fragrant with ginger and Asian pear.

You can (and should) bring a horde of hungry friends and order both of those entrees. But if you only have room on your table for one large plate, make it the Korean Fried Chicken ($18). Each order comes with

C h INGU

4117 Pennsylvania Ave 816-255-2355 chingukc.com

h OURS:

Monday–Thursday 4 PM–11 PM

Friday–Saturday 4 PM–12 AM

PRICES:

Small plates: $10–$15

Large plates: $15–$28

Cocktails: $12

BEST BET: Sip a “Beautiful Monster” and share the pajeon and Korean Fried Chicken (gochujang glaze) with a friend.

ON TWITTER: @lizcookkc

six whole, hulking wings, coated in a craggy breading and glossed in either a soy-citrus or gochujang sauce (you can also ask for three of each). I recommend the latter: the gochujang glaze was peppery but not challenging.

That fried chicken exemplifies Chingu at its best: beautifully presented plates that still feel casual and fun. So do the cocktails (all $12, and all named after K-pop songs), which were designed by Waldo Thai bar manager Darrell Loo. The “Yet to Come” sips like a fizzy lemonade thanks to a base of Jinro Chamisul Fresh soju and citron tea. But my favorite drink on the menu was the “Beautiful Monster,” a light and floral blend of Lifted Spirits Bold gin, Myungjak Bokbunja (a Korean raspberry wine), ginger, and lavender.

In addition to the cocktails, the bar offers a small but well-priced selection of beer, wine, and soju—a clear Korean spirit distilled from rice. Kim tells me he plans to add house-made soju to the menu soon.

Kim plans to add a lot of things soon. And if he can keep that trajectory, Chingu’s future looks neon-bright. In addition to soju, Kim is planning to debut house-made kimchi—he recently leased a commissary space so he’d have more cabbage-wranglin’ room. Add a coffee shop spin-off with Korean-influenced pastries to the list. The chef opened Chingu Coffee as a pop-up shop at the Plexpod Westport Commons last month, but plans to open a more permanent version in the second-floor space above Bay Boy later this year.

Chingu’s approachable menu, stylish plating, and laid-back cocktails make it a worthwhile dining destination as-is. But the restaurant has the opportunity to excel if it can dial in a service style and atmosphere as engaging as the food. Kim is cooking some of the best Korean dishes in the city right now—they deserve a little fanfare.

Chef Keeyoung Kim’s Korean Fried Chicken is a savory Chingu staple. Photo by Zach Bauman

MISE EN PLACE

By Kate Frick

Tacos Valentina co-founder Roger Avila recently let us in on the cult pop-up’s collaborative efforts, late-night cravings, and how their modular molino/taqueria is changing the local culinary landscape and raising the standard for tacos in KC.

how did you form Tacos Valentina?

[Corvino Chef] Dina Butterfield begged Kendra [Valentine-Avila] to come to KC. We were in Dallas and had worked for the best chefs in the city. Once we moved, Kendra started at Corvino on a Friday. I went to Tannin where Pablo was chefing. We became friends, and started hanging out and wanted late-night tacos because, in Dallas, they’re everywhere. We started as a ghost kitchen with a strong emphasis on vegan tacos, but with Kendra’s baking knowledge, it was natural to do an heirloom program with tortillas, and now we bring in 200 pounds of corn from Mexico. It started from being pretty much basic tacos.

Your approach wasn’t basic. Your collective chef knowledge goes way beyond simple tacos.

We naturally kept building, and then boom, we have our El Pastor recipe. The same happened with barbacoa. When we do staple items, we stick with them, and the recipes get better and better. We’ll put our barbacoa up against anybody. My family’s from San Antonio, where barbacoa is king. No one really does barbacoa out here, and we wanted to make sure if we were going to introduce a recipe, that it was right. We are building the standard for tacos in KC.

heirloom grain corn is disappearing all over the world. Can you work with it? Do you have any suppliers locally that you work with?

We work with as many farmers as we can. Some producers make great non-GMO corn varietals. For heirlooms, you really have to go deep into the root of it, and it all leads back to Mexico; that relationship is important. We play around with varietals from different states in Mexico, and they each taste a certain way. We’re willing to try anything. When it comes to corn tortillas, we know what they are meant to be. The company that imports is doing great things with their

answers, recommendations, and culinary wisdom from the food and drink masters that push KC flavor further. The following answers have been edited for length and clarity.

farmers—something that we couldn’t accomplish by ourselves. Creating that ecosystem is what we love.

Is it satisfying to enter this world of food after spending time in fine dining?

In KC, there’s something to be said for a brick-and-mortar. In Dallas, you could pop up on the corner, and you have a line. Here, a destination is what you need. We like our cult following, but when it comes to our concept, we aren’t going to get as big as we want until we establish a brick-and-mortar.

In the industry, you can be a food truck, have great food, and it’s credible. We’re a modular concept and can fit anywhere. We joke around with the idea of, “Come World Cup, we’ll go to LA, and buy five taco carts and bring them back. We’ll be everywhere.” [laughs] The dream is a flagship. Until then, we’ll go anywhere.

Salsa opinions run hot. Tell us more about yours.

Salsa Chilango is like the taco sauce. Mexico City is where the sauce is from. Whenever you go out and see a vendor, you ask them, “What’s your favorite salsa?” Everybody will have the salsa Chilango. [Chilango means “belongs to Mexico City.”] Vendors will say, “This one, put it on everything.” Ours started as a super spicy salsa, but it’s a balanced mix of umami, heat, and acid.

Pablo Muñoz, Kendra Valentine-Avila, and Roger Avila of Tacos Valentina. Courtesy photo

TACOS VALENTINA’S ROGER AVILA ON ESPIRITU COLABORATIVO

BAD AND BOUCHÉE

Being a rockstar chef is a tall order. Every day they have to pick up their spoons (the non-musical kind) or their drumsticks (the non-edible kind) and perform for a room full of critics.

Few people have the amount of creativity, passion, hard-work, and perseverance to pursue either of these professions, let alone both.

After speaking to a few of these people who are constantly cooking up new riffs and recipes, I found myself thinking maybe all chefs were meant to make music, and vise-versa.

“I feel like there’s always been a commonality of chefs kind of acting like rock stars,” Mia Morrow, owner of Cheffed Up and bass player for the bands Boxknife and My Sister’s Brother, says. “You know, all tatted up and just kind of a ragtag bunch of people.”

Like Morrow, plenty of “chefsicians”—a term I proudly coined—hide under our nos-

es daily in Kansas City. Much like your favorite superheroes, they live two lives. During the day, they julienne vegetables with ease, and at night use their calloused hands to rock out on stage.

We wanted to shine a light on them and learn more about their crafts. How did they get to where they are now, and what challenges do they face? Most importantly, we wanted to learn about why these careers pair so well together.

“If people knew how hard I worked to get my mastery…” Most of us have a healthy respect for cooking and music from an early age. There’s a reason “What music do you like?” and “What’s your favorite food?” are get-to-know-you questions.

For Morrow, a love of food and music came to her early in life. Her first memories in the kitchen are from cooking family din-

ners with her mom, who owned a catering business for almost 20 years.

“As soon as I could see over the counter, I was trying to get into the sugar and just trying to get everywhere to cook and help my mom,” Morrow says.

On the flip side, the first time Morrow ever held an instrument was when she chose the cello in fourth grade. Like others we spoke with, having the chance to actually play music and cook meals is really what turned their appreciation into a passion.

Finding the ability to play and cook early in life was not the case for everyone. For some, a passion for food and music came later, but when they found it, they never let go.

In the case of Lonnie Fisher, a private chef in KC and frontman for Lonnie Fisher and the Funeral, music found him at the end of his high school career. When he was caught not participating in music class, his teacher’s punishment was to give him voice

lessons after school. Spoiler alert: The lessons went really well.

He graduated from Kansas State with a music degree and an emphasis in opera. Soon after, he became a singer for the band Sturgeon Mill and moved to Lawrence, where he found a job on the sandwich line at Wheatfields Bakery.

He came in with almost no experience, but for 14 years, he kept his head down and worked his way up until he was named chef. Fisher says he didn’t picture himself as a musician or chef when he was a kid. However, once they fell into his lap, he studied, learned, and was rewarded.

“It doesn’t matter what your skill level is,” Fisher says. “If you show up every day and work hard, you’ll get opportunities.”

“If you can’t take the heat…”

In 2015, Fisher moved to Kansas City and took a break from music to focus on his culi-

ROCKSTAR CHEFS FIND CONNECTIONS BETWEEN THE PLATE AND THE STAGE

By Sarah Moore

nary career. He worked under the chef at Bella Napoli, learning to make authentic Italian cuisine.

About six years ago, Fisher suffered a massive stroke that made him leave his position at the restaurant. As he recalls, he was the youngest person in the stroke center.

“[Working in a kitchen] is not for the weak, and it’s not what it looks like on the Food Network,” Fisher says. “The stress of being a chef takes its toll on you physically and mentally.”

The expectations from peers, the pressure to adapt to ever-changing styles, and the intense physical demand that he faced as a musician and a cook are what, eventually, pushed him too far.

Pat Snell, a private chef and a cook at Cerner in KC, echoed Fisher’s opinion, even saying that if his daughter came to him and said she wanted to be a chef, he would try to steer her in another direction.

“If she likes being broke, then I’d say go for it,” Snell says, laughing. “There’s not a lot of money in it, so if you don’t love it, don’t waste your time.”

Snell admits that part of the stress many chefs and musicians face is the need to always be creating and improving because a bored artist is almost as likely to quit as an overworked one.

“I’ve never once made the same dish twice,” Snell says. “If you’re not doing different things, if you’re not pushing yourself, if you’re not really giving yourself that outlet that so many creative types need— it’s really easy to give up and move on to something else.”

“If music be the food of love…” All chefs are artists, Snell says. The craving to be creative and inventive is why he thinks many musicians are drawn to learn to cook and vice-versa.

“Someone who appreciates that artistic outlook on life is definitely going to appreciate the same things and different forms of art,” Snell says. “I definitely would consider my cooking a form of art in the same way that I would look at a song I wrote as something I created and put my heart and soul into.”

Aaron Pillar, the co-owner and chef at Culinaria Mediterranean Kitchen in Lawrence, says that his biggest inspiration to continue making food and music is bringing joy to the people around him.

“It is fun when the restaurant’s jumpin’ and it’s hoppin’, and I know what we’re putting out is really good,” Pillar says. “Even when it’s sometimes hard for my self-deprecating self to realize it, there is a part of me that knows, ‘you’re making these people happy; you’re giving them this experience.’”

Even in the early 2000s, before he truly knew how to cook, it brought him joy to make food for his band, The Appleseed Cast, when they were up late recording or working on new music. Today, the first thing he does when arriving at his restaurant to prepare for the day is turn on some music.

Pillar says that how he found his art wasn’t important, but his decision to turn that art into a future made all the difference in the world.

“You don’t have to be a great guitar player to be a great musician. You don’t have to be a technically perfect chef to make great food,” Pillar says. “It doesn’t really matter as long as you’re passionate about what you’re doing.”

(Left to right) Aaron Pillar, Lonnie Fisher, and Pat Snell. Must be the start of KC’s newest “fusion” band.

Jaws Theme Swimming

KC’S LANDLOCKED HAMMERHEDD ARE METAL MAESTROS

By Nick Spacek

Suppose you’ve heard the name of Kansas City metal trio hammerhedd at any point in the last few years. In that case, you’re likely familiar with how the Ismert brothers came to the public consciousness: on a September Sunday in 2016, a shopper on the Country Club Plaza shot a video of bassist Abe, drummer Eli, and guitarist Henry cranking out note-perfect covers of Metallica’s “Eye of the Beholder,” “Blackened,” “For Whom the Bell Tolls,” and “… And Justice for All.” It was seen by Metallica, who shared it themselves, and boom—viral sensation.

The band has since released their debut album, Grand Currents, in 2020. Their latest, Nonetheless, just dropped at the end of February, demonstrating beyond a shadow of a doubt that Hammerhedd has gone from covers to originals and from being “good for their age” to just damned good.

Upon catching up with Henry and Eli (Abe has sports practice after school), they explain that a lot of that growth comes from the fact that they are all family.

“It’s not like we don’t butt heads, but it’s productive most of the time ‘cause you can channel it into the music,” Henry says. “We’re all able to fight—so to speak—and be totally fine in the next five minutes, which is really good for a band’s creative process.”

Because of this sibling bond, the members of Hammerhedd have come to think that, if they’d had friends in the band, the dynamic would’ve been totally different.

“You couldn’t say exactly what you’re thinking all the time, or you’d have to compromise on stuff. It’s lucky that we’re brothers, and it works like this,” Henry says.

That creative process has been one of growth. Although one might have guessed that the success of that viral video would be what led to the trio exploring original material, the fact is that Hammerhedd has been making original music since a year before their viral success. It’s just that the band needed more original material to fill a 30-minute set without having to play covers at the time.

The reason behind this, Henry says, was that the main aspect of Hammerhedd they wanted to showcase was the tightness of their playing.

“If we were playing our own songs, they just obviously were not as good,” says Henry. “Like, they just sucked back then, so we had to play other people’s songs and showcase the tightness, and it just worked out better for us.”

From there began a transition period

to a set with mostly originals. Still, that initial set of Metallica covers seems to stretch its tendrils across the years to what the band has recorded on Nonetheless. There are several songs on this new album that pass the seven-minute mark, which the brothers say is definitely the influence of the album ...And Justice For All, but they’re also working toward making it more concise as they get older.

“I think Lars [Ulrich] and James [Hetfield] say the same thing: It’s a lot easier to write a long metal song, for some reason,” says Henry. “It’s counterintuitive, but it’s easier not to have to self-edit, and we’re trying to get better at that.”

Henry self-deprecates in explaining the 10- and 11-minute songs Hammerhedd had on Grand Currents.

“When Metallica does it, it’s badass,” he says. “But usually, when most bands, including us, have done it in the past, it’s just a lack of self-editing. Most songs we write don’t deserve a 10-minute thing, and we’re trying to get away from that.”

That said, the stretching out Hammerhedd achieves on Nonetheless allows the band to get into a groove and ride it longer than most acts might, as well as experimenting with song structure in a way that eschews repetitiveness. There is a lot of jazz that comes through on this new album. On “Richest Man in Town,” there’s a breakdown in the middle in which Eli plays a jazz drum solo overlaid with vinyl crackle. It’s akin to “Deadly Rhythm” by Refused, but it’s not an intro leading into a song. Instead, it’s an integral part of the track itself.

“We had this void in that song that we wanted to fill,” says Eli. “Just jamming around, we were like, ‘Let’s just do something wildly different than we’ve ever done.’ It’s a new direction for us, which is that we’re doing whatever we feel sounds right.”

Henry agrees, describing “Richest Man in Town” as one of their “weird ones.”

“I’m excited to see what people think of it,” says Henry. “Like, a lot of people could hate it, but it felt right.”

The song, with guitar licks falling somewhere between Steely Dan and Dire Straits and the aforementioned drum interlude, prepares whoever’s listening to Nonetheless for “Synthesis Pt. 1” and “Synthesis Pt. 2,” two tracks at the album’s end which say, “All right—if you dig that, you’re gonna love this.” It’s a bold move but one that readily pays off. It’s similar to a metalhead’s take on old-school R&B tunes from the ‘60s, wherein you’d flip the 45 to extend the song

for another three minutes.

“When we came up with that little groove that starts for ‘Synthesis Pt. 2,’ instantly in both of our heads, we were like, ‘Yeah, let’s split it there,’” Eli says. “‘These go together. It just feels like a change right there.’”

“A lot of bands we listen to do that,” says Henry, name-dropping acts such as Gojira, Pink Floyd, and Tool.

“I think we really like that the way it sounds, and we’re probably gonna end up doing that in the future just because we like those albums that have that structure,” says Eli. “You can see things changing, but it’s like a flow, you know?”

“There are just songs that, in my head, that are to be played together like [Pink Floyd’s] ‘Time’ and ‘Great Gig in the Sky,’ or ‘Heartbreaker’ and ‘Living Loving Maid’ by Led Zeppelin. Those are just meant to be one-two, bang-bang, and it is a little on the nose when you do part one, part two,” says Henry.

The end result of all of this musical camaraderie shared between the Ismert brothers results in Nonetheless being an album that is progressive but not overly technical and leaning into grooves without losing metal’s heavy crunch.

“That’s hours and hours of jam,” Henry says. “That’s the idea. We like a good groove.”

He goes on to say it’s not that the members of Hammerhedd don’t like super-complicated jazz or even progressive metal, like Opeth or Dream Theater, but the fact that music will rapidly switch from 4/4 to 6/4 means that you, the listener, can’t get a head nod going.

“Good grooves get better the longer you play ‘em in, in our opinion,” Henry says. “A good bass groove or a good rhythm sec-

NONET h ELESS

OUT FEB. 24, 2023 hammerhedd.com

tion—you wanna hear it for like three, four, five minutes. That’s what makes the songs we love so good—they work for hours to find the good groove that they can ride for that long.”

And that’s how you get Hammerhedd. The trio just jams to the point where they can ride that groove until it builds upon itself, resulting in something new. It means that the band has a warmth that’s lacking in genres like technical metal, where precision outshines everything, resulting in music cold as winter steel.

“Every riff you’re hearing is just me and Henry with each other,” Eli says. “Right when we discover it, we’re like, ‘We love that. That is going on the album.’ I think that adds some energy. The more we work on it, the more Abe’s getting incorporated—it’ll just be more and more lively as time goes on.”

Your guide to edibles for a memorable Oscars watch party

BY ABBY OLCESE

AWARDS SEASON-ING

As much as movie fans like to bellyache about awards season and Oscar snubs (justice for Nope and The Woman King), it remains true that hollywood’s biggest awards are essentially the Super Bowl for cinephiles. We get a kick out of performing a running commentary on the quality of the ceremony, rooting for our favorites, cheering when they win, and yelling obscenities when they don’t—or at least I do. Whether you’re hate-watching or sitting on the edge of your seat with anticipation, the Academy Awards are always an entertaining spectacle.

Super Bowl parties are as much about the food as the game itself, so why shouldn’t it also be true for an awards watch party? Hosting an Oscar watch party is a great opportunity to dig deep with references and get creative with your food choices by paying homage to the nominees and eventual winners. This year’s crop of Oscar hopefuls present good food options galore, as well as a few you probably shouldn’t recreate. If you’re looking to get festive with friends during the awards by chowing down on foods that don’t enable your deep-seated inner trauma, give these ideas a whirl.

TABLESCAPING

Sometimes figuring out the right decorations for an Oscar night party can be tough. How hardcore are you willing to go? Should you use movie posters? Find tiny trophies you can make look like a statuette? How much glitter and tinsel should you use? There’s also the question of just how themed your table settings should be. Are you going to pay homage to one movie? A bunch? Awards in general? The solution usually involves a lot of googling, some panicked thrift store trips and an annoying amount of cleanup after all is said and done.

Fortunately, the many nominations for The Fabelmans makes this year’s Oscar party table decor simple to set up and even easier to tear down. Mitzi Fabelman hates doing the dishes and loves no-fuss cleanup, so take a page from her book: disposable plates, disposable flatware, disposable tablecloth (or compostable options to be kinder to the planet). When everyone’s finished eating, make a show of wadding up

the whole thing in a big ball and throwing it in the trash and/or compost bin. All done, and you didn’t even need to buy an ill-considered emotional support monkey.

DRINKS

Babylon cocktail bar

Appropriately for a movie depicting the debaucherous early days of Hollywood’s golden age, Babylon (up for production design, costuming and score awards) brings with it loads of possibilities for classic party drinks, including the French 75, Corpse Reviver and Gin Rickey. You’re going to need quite a bit of gin in all three cases, so why not make it easy on yourself and have your guests do the rest of the work? Put out ingredients, barware, and some drink recipes, and you’ll be good to go.

Guinness (The Banshees of Inisherin)

The Banshees of Inisherin is nominated in nine categories this year with strong possibility to win in several of them, so consider drinking accordingly! Colin Farrell’s Pádraic and Brendan Gleeson’s Colm spend most of their time downing pints at the local pub, which makes their drink of choice pretty easy to obtain. Grabbing a six pack of Guinness requires minimal prep on your part, not to mention keeping your fingers (and, hopefully, friendships) blissfully intact.

Mango Lassi (RRR)

If you’re looking for a non-alcoholic drink option, consider paying homage to best original song nominee (and winner of

hearts and minds the world over) RRR with this Indian restaurant staple. Using mango, yogurt, milk, and honey, this recipe basically just requires tossing the ingredients into a blender, making it easy to adapt for a crowd. It may not be 100% regionally accurate (the Lassi is historically associated with northern India and eastern Pakistan, and RRR was produced in southern India), but it will be tasty. Check out Simply Recipes.com for full instructions.

SAVORY SNACKS

Everything bagels

(Everything Everywhere All at Once)

Still riding your pandemic bread-making high? Everything bagels are a great way to show off your dough skills while referencing this year’s most-nominated film. If your baking abilities reside in a different universe, you can still put together an everything bagel platter without worrying about over-proofing your dough or whether your yeast is dead. Just pick up a bunch of bagels, pile on the schmear, and cut them into bitesized pieces. Googly eye garnishes are optional—but recommended.

hot dog fingers

(Everything Everywhere All at Once)

Depending on your feelings about the multiverse, the ethical implications of dishing up hot dog fingers at a party might seem a little shady. If you’re not above a little alternate reality cannibalism, however, this is a fun and adaptable option for a themed food. Do it your way, whether that’s full-on

hot dogs or veggie dogs with mustard and ketchup (movie-accurate), the always-welcome lil smokie on a toothpick (less on-thenose but conveniently sized), or something in between.

Elvis sandwiches (Elvis)

You knew this was coming, right? Elvis is up for eight awards including best actor and best picture, so we can’t get out of this without suggesting the King’s notoriously favorite peanut butter, banana, and bacon sandwich. Serious Eats has an easy-to-follow recipe for this sweet-savory calorie bomb. Leave it whole if you’re feeling generous, or cut it into smaller pieces for an appetizer portion.

SWEET SNACKS

Chocolate lava cakes (Fire of Love)

Best documentary nominee Fire of Love is an inspiring, quirky, and delightful movie about a married pair of groundbreaking volcanologists. Give a nod to Katia and Maurice Krafft at your Oscar party with a volcanic dessert that’s also a popular date night pick. Lava cakes can be tricky to get right on your own (if you don’t believe me, watch Chef), but there are loads of decent pre-made options available in grocery store freezer cases, several of which can serve a group without breaking your budget.

Almond cookies

(Everything Everywhere All at Once)

Originating in Hong Kong, almond cookies are a popular Chinese dessert, one that plays a significant role in Everything Everywhere All at Once. Recipes for this cookie are easy to source online, but the blog Two Crumbs Up provides a movie-accurate option complete with smiley face. Try it out on your friends and use it again to butter up the grumpy IRS auditor when you screw up your taxes a month from now.

Irish cream desserts

(The Banshees of Inisherin, Aftersun)

There are a record 14 Irish Oscar nominees this year, including notable acting nods for The Banshees of Inisherin’s Brendan Gleeson, Colin Farrell, Barry Keoghan, and Kerry Condon, and Aftersun’s Paul Mescal. It feels natural, therefore, that there ought to be equally strong representation of Ireland at your Oscar party in culinary form. If Guinness isn’t your thing (or even if it is), an Irish cream-flavored dessert is one way to bring your Oscar night menu to a sweet, boozy conclusion.

If you’re looking for ideas, Bailey’s features a plethora of recipe options on their website, including one for a lava cake-inspired dessert, meaning you could knock out the acting categories, best picture, best screenplay, best director, and best documentary with one dish. Fancy! Delicious! Yes!

Brooke Tramel

March 10

Flogging Molly with Anti-Flag and Skinny Lister VooDoo Lounge

Celtic-punk legend Flogging Molly is coming to the Voodoo Lounge at Harrah’s Kansas City March 10 at 8 p.m. They’re bringing UK folk-punk group Skinny Lister and political punk revolutionists Anti-Flag, fresh off the Jan. 6 release of their album, Lies They Tell Our Children Flogging Molly has been a staple in the punk scene since releasing their debut album, Swagger, in 2000. They have appeared on numerous late-night shows, sold out a Salty Dog Cruise through the Caribbean, and have a yearly St. Patrick’s Day Festival in L.A. The band released their seventh full-length album, Anthem, Sept. 9, followed by a recent single, “‘Til The Anarchy’s Restored.” Tickets for their March 10 show range from $45-$173.

March caLENDar

By The Pitch Staff

ONGOING/MULTIPLE

March 3 - April 16

Orchid Delirium, Powell Gardens

March 5, 17, & 19

The Shining, Kauffman Center for the Performing Arts

March 10-12

KC Metaphysical Fair, Harrah’s Kansas City Casino & Hotel

March 10-12

61st Annual Gem and Mineral Show, KCI Expo Center

March 3, 17, & 31

Needle in a Gay Stack: Queer Craft Meetup, Kansas City Center for Inclusion

March 13-15

Kenny G with the KC Symphony, Kauffman Center for the Performing Arts

March 17-18

Ms. Pat, The Improv KC

Stay in the know about KC’s upcoming events on our interactive online calendar!

EVENTS

March 3

The Taylor Party, The Truman Brody Buster’s Blues Festival, VooDoo Lounge

Seaforth, Encore Room

Whitey Morgan, Uptown Theater

March 4

Uncorked: KC Wine Fest, Union Station White Reaper, Madrid Theatre Carving Canyons, Aether, OxyToxin, Replay Lounge

March 5

Superhero vs. Supervillain Pop Up, Vignettes Bar

Casablanca, Screenland Armour

The Black Violin Experience, Lied Center of Kansas

March 6

Sensory-Friendly Day, Johnson County Museum Jxdn, Granada

March 12

Oscar Night at The Black Box

The Black Box

Who are you wearing? Feel like a nominee March 12 at Oscar Night at The Black Box. Bring your best formal wear and favorite friends to this free event and enjoy a night of specialty cocktails, movie snacks, and red-carpet commentary. The Black Box will be firing up the big screen so all attendees can watch the Oscars live and in style. There will also be an Oscar bracket buy-in for $5. Doors open at 6 p.m., and the show starts at 7 p.m.

March 7

Crash Test Dummies, Madrid Theatre

March 8

Elle King, Uptown Theater

Subtronics, The Midland

March 9

Rhythm of the Trivia Night, Kemper

Museum of Contemporary Art

Gaelic Storm & The High King–The Mighty Tour 2023, Kauffman Center for the Performing Arts

Squids, Lincoln Barr, Fred Wickham, miniBar

STYLES P, recordBar

March 10

Bad Bunny Bday Bash, Madrid Theatre

Kentucky Headhunters/David Graham and the Eskimo Brothers, Knuckleheads

Emo vs. Screamo Night, Rino

Rocky Mountain High Experience: A Tribute to John Denver, Uptown Theater

March 11

Brookside St. Patrick’s Warm-up Parade, BrooksideKC

Free Music Bingo: Top Hits 2010, KC

Wine Co. at the Cidery Barn

Surfin USA—A Tribute to The Beach Boys with The Rippers, VooDoo Lounge

Queer Bar Takeover, The Loretto Event Space

Broadway Rave, The Bottleneck

March 12

Tanya Tucker with Special Guest Abbey Cone, Knuckleheads

35th Annual Shawnee Duck Race, Herman Laird Park

CATNIP with Ham Kitty, The Improv KC

March 13

Anime Club, Kansas City Public LibraryTrails West Branch

March 14

Young Nudy, Granada National Geographic Live, Kauffman Center for the Performing Arts

March 15

Midwest Mushrooms: The Good, the Bad, and the Poisonous, Kansas City Public Library - Central Library Bongzilla, The Bottleneck

March 16

Greg Morton, The Comedy Club of Kansas City

Blushing, Seashine, Lake Love, miniBar

March 17

Emo Nite, Madrid Theatre

March 15

Underoath Uptown Theater

Grab your skinny jeans. The kings of the aughts metalcore scene are returning to KC March 15 on the Blind Obedience Tour with support from Periphery and Loathe. With nine studio albums and more than two decades under their belt, Underoath is the prime example of rock band evolution. With early ties to Christianity in their infancy, the Tampa-based sextet now explores topics of addiction, depression, anxiety, skepticism, and the full spectrum of struggling with the human belief system—of course, with the same guttural sound we all know and love. Their latest album, Voyeurist, was released Jan. 14, 2022 via Fearless Records after a four-year gap following the 2018 comeback, Erase Me Scream your bleeding little heart out to all the hits, new and old. Doors open at 6 p.m., and the show starts at 7 p.m. Tickets start at $36.50.

March 17-19

Planet Comicon Kansas City 2023 Kansas City Convention Center

Since 1999, Planet Comicon Kansas City has served as the Midwest’s largest comic book and pop culture convention. Peruse hundreds of exhibits, including crafters, vendors of nerdy merch, and comic book creators. Attend in cosplay of your favorite character and watch adjudicated cosplay contests. Wear your favorite mythical creature-inspired outfit at the Fae Ball March 17. Partake in various tabletop games in the con’s tabletop gaming room. The convention also provides a great chance to meet some of your favorite celebrities. This year’s guests include William Shatner, Richard Dreyfuss, Giancarlo Esposito, Cassandra Peterson, and Rachael Leigh Cook, among many others. Children under 8 can attend for free, and active military, teachers, librarians, and first responders can get a 10% discount if they purchase tickets online in advance.

March 18

Night of Erotica, Equal Minded Cafe Highrish Fest, Liberty Lot

Macabre Market at Black Rose Co., Brewer’s Alley in the Crossroads

Taylor Fest, Madrid Theatre

March 19

A Tribute to Black Composers- A Benefit for 15 and the Mahomies Foundation, Unity Temple on the Plaza

Urban Fest 2023 Pop Up Market, Cable Event Center

March 20

Jeff Hadden: Live Acoustic, CocoBolos

Mexican Grill and Cantina

March 21

Nonpoint, The Bottleneck

Jake Wesley Rogers: Peace, Love & Pluto

Tour, Madrid Theatre

We Three, recordBar

March 22

Vision Video, The Bottleneck

March 23

The Magic of Kevin Spencer, Midwest Trust Center at Johnson County Community College

Eric Bellinger, recordBar

March 24

Michigan Rattlers, recordBar

March 25

Smino & J.I.D, The Midland Little River Band, Ameristar Casino Hotel

March 26

Free Trivia: Pop culture 80s, 90s, today, KC Wine Co. at the Cidery Barn Magnolia Park, The Bottleneck

March 27

Grayscale, recordBar

March 28

Millstone Branch Boys, The Midland Tyrone Clark Trio, Green Lady Lounge

March 29

TOTO: Dogz of Oz Tour, Uptown Theater Jessie Murph, The Truman Tony & Gravel, BK Peknik, Gator Troubadour, miniBar

March 30

Sirius XM’s Hip Hop Nation Presents: Key Glock, Uptown Theater Zepperella, recordBar

March 31

KC Mystic Fair, Stoney Creek Hotel KC

March 21 Nclusion Plus & Bar K

Present: Paws & Pride Drag

Enjoy

at Bar K, hosted by Heidi Naomi and with a cast featuring local queens AaRojjie P. Stanwyck, Eli Adin Shawn, RiiRii, and TimTation. Full bar service will be available, and of course, there will be access to the on-site dog park. The full food menu will also be available for the evening if you’d like to enjoy dinner while you’re there. The event is free, family-friendly, and open to all ages. You must RSVP online in advance to ensure there is available seating.

Aging doesn’t have to mean slowing down in the bedroom. If you’ve seen the beginning of Disney’s Up, you likely cried tears of longing or hope that you, too, will be so loved until your dying day. You might have had grandparents that not only celebrated many years together but actually really liked, loved, and respected one another. How can you be like those sweet older couples that are so in love after all their years together?

It is highly likely that the older couples whose relationships you admire maintained a strong sexual connection. Sorry not sorry to burst your patriarchal mother bubble— the one that prevents you from seeing older people, especially older women, as sexual beings. Grannies and Grampies still get their rocks off. We should all be having sex until the day we die, lest some medical issue prevents us from doing so.

Maintaining a satisfying sexual relationship as you age is no small chore. Adapting to physical changes, learning how to communicate as you both evolve, finding ways to continue to explore sex to prevent boredom, staying connected to your own feelings of sexiness, and prioritizing intimacy all take real dedication.

Less sex doesn’t equal sexlessness

One myth I’ve heard perpetuated is that long-term couples “naturally” experience a

STILL GOT IT

slow decline in sexual activity until they basically have no sex life together. While yes, it does happen to some couples, a gradual decline into a sexless relationship is not guaranteed for everyone.

When people say, “a decrease in the quantity of sex is natural or expected,” that is

come for all long-term relationships. Studies show that having sex around once a week or between 50-56 times per year is the magic number. Couples who report more sex do not report higher happiness levels, but those that report lower rates of sex also say they aren’t as satisfied overall with their relationship.

Sex can look like many things. Ultimately, what’s important is that both partners are satisfied with the frequency and quality of their sexual activity, regardless of what statistics may say.

Keeping the fires of desire burning

What makes a sexual relationship work longterm is no mystery. If you want to grow old with someone and still have sex, here are the key factors to doing both. Many of these points are from The Gottman Institute’s list of 13 behaviors correlating to having an amazing sex life.

Communication, communication, communication. Couples must communicate openly and honestly with each other about their needs, desires, and concerns as they age. You have to remain good friends and talk comfortably about your sex life. Maybe you accomplish good communication through lots of one-on-one time, or maybe you do regular relationship check-ins. Perhaps you go to couples therapy or coaching together. Some couples write letters in a journal to one another. There are lots of ways to open up a dialogue. Learn how to talk to each other, then keep talking for the rest of your lives.

Prioritize intimacy and connection. The fires of desire require daily stoking. The fuel required is intimacy. This is about way more than sexual interactions. Esther Perel says intimacy means “into me see,” meaning it’s based on an invitation to let someone in physically and emotionally.

Couples who say ”I love you” every day and mean it, kiss passionately for no reason, are physically affectionate even in public (when they feel safe), cuddle, prioritize sexual interactions, give surprise gifts, have weekly dates, turn toward one another when shit gets hard in life, and who take romantic vacations have been found to have better sex lives.

Adapt. Your bodies will change. Our backs ache at the end of long days. Our knees creak like wooden floors. Some of us will develop disabilities we must learn to work around. Adapting to these changes will be necessary to maintain physical intimacy and sexual expression.

Tools are out there to make sex easier. The hilarious scene in Meet The Fockers where Barbra Streisand’s elderly clients practice their hip thrusts with their wedge pillows should be you one day. Sex swings are not just for the young and wild, you need only be wild at heart. How To Build A Sex Room on Netflix featured some of the best sex furniture available on the market.

There’s a plethora of toys out there for all genders that are fun for the able-bodied, but sex toys are also a practical solution for those who have an injury or disability. Netflix’s Grace and Frankie season three focused on their creation of a vibrator company after Grace suffered an arthritis flareup after starting to masturbate regularly. The storyline is believable because that shit is real. Vibrators and strokers make for easy work.

Seek help when you can’t figure your shit out. If you are both sexual beings, and you both believe that sex is an integral part of your relationship, you owe it to one another to work on your sex life, no matter your age. Whether it be a trauma-informed therapist, a sex coach, a book, or a website, there are endless resources available to help you have a lifetime of great sex.

accurate. Many couples have the “New Relationship Energy” phase where they bang it out. Then most couples settle into a new norm, a lower amount than the NRE phase, certainly, but also many continue to have what they consider to be a healthy amount of sexual interactions for their relationship.

When people add, “And one day expect that you two won’t be having sex anymore,” that is when I have a problem. It happens to some couples, but it is not the automatic out-

Continue to explore. Couples with a good sex life keep playing and having fun together. They also know how to turn their partner on or off. Yes, you can talk about turn-ons abstractly, but physically exploring one another’s bodies in new ways while checking in or having a debrief will give you a clearer view of their roadmap to pleasure. Add toys. Exploring and maintaining nuance doesn’t have to be expensive or outlandish; it just has to involve curiosity and newness.

Check out the book Sizzling Sex For Life by Michael Castleman, or visit The Gottman Institute’s website or read their book Eight Dates. Listen to sexuality podcasts like Keep Them Coming or Lovers and Friends with Shan Boodram.

The best time to make things better was yesterday. The next best time is today.

You can find Kristen @OpenTheDoorsKC on Twitter or openthedoorscoaching com. Check out her podcast Keep Them Coming.

Photo by Nicole Bissey. Illustrations by Shelby Phelps

We should all be having sex until the day we die, lest some medical issue prevents us from doing so.

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KC Cares

MO HIVES KC is all the buzz

Things are buzzing at 50th Street and Wabash Avenue, and it’s all because of MO hives KC. The nonprofit has brought urban beekeeping to the fore in this Kansas City neighborhood.

Local pediatrician Marion Pierson teamed up with beekeeper Brian Reeves in 2019 to create the organization after hearing about a project Timothy Paule and Nicole Lindsey have done in Detroit that takes vacant lots and turns them into urban apiaries. She consulted with them to recreate the project here.

“We started talking about what it would take to get people of color interested in urban conservation,” Pierson says. “They just shared what their true story was: A personal connection to the work they were doing. And when they shared that personal connection, others started joining in.”

Pierson met Reeves, an experienced beekeeper, when she was taking a beginner beekeeping class.

Then her nephew, who was home while his university was shut down during the pandemic, also joined the effort. He ended up getting so involved that he switched from being a sociology major to being an agriculture major and managed to return to school with a full-ride scholarship.

“We want people to be exposed to different STEM careers that they may not have thought about for themselves or their children, things like botany and entomology, sciences that don’t tend to roll off the tongue of

By Beth Lipoff

mouths when they’re thinking about what are you going to be when you grow up,” Pierson says.

urban-dwellers’

To that end, they established a partnership with the Missouri Department of Conservation for youth programming last May.

In order to get the apiary going, Pierson made a deal with the owners of a group of six vacant lots grouped together at 50th and Wabash. The owners wouldn’t have to keep mowing and removing things that were dumped there if MO Hives KC could get a long-term low-cost lease for the land.

And it’s not just in one place. They’ve installed hives at Hospital Hill by a community garden. There are more hives at St. Teresa’s Academy and even out in Jefferson City at the governor’s mansion.

Pierson promotes the hives as a good way to use the land and discourage illegal dumping.

“Vacant lots in the inner city often end up as dumping sites. What’s a deterrent for dumping? Fifty-thousand stinging insects are,” she says.

People in the neighborhood have noticed their efforts. Eddie Ellison says he’s happy to have them. He helps with repairs and other odd jobs around the apiary, sometimes as a volunteer and sometimes as a paid worker.

“They took the vacant lots and turned them into nice, attractive scenery. It makes the wildlife much healthier. You see lots of birds and different things we hadn’t seen

around here for a long time,” Ellison says.

Nature isn’t the only thing in the neighborhood benefitting from the apiary.

“It’s cleaned up the neighborhood some. It’s a joy to have. They have meetings and functions over there. It brings lots of people together, not just the ones in the neighborhood, but it brings lots of people

sity there. And we honestly believe that the conservation conversation needs to include everyone, and when you don’t have a lot of representation, you can’t tackle problems nearly as well,” Pierson says.

It’s easy to volunteer with MO Hives KC—even if you don’t want to get up close and personal with the bees. Pierson says they always need people to work the garden areas, removing brush or planting things and doing landscaping. You can also make or cart around sugar water to feed the bees.

Pierson says she loves that the apiary is a “safe place for kids to explore and learn.”

Maria Carson, 14, has taken that learning component to heart. She did her school science project on honey because of her experiences with MO Hives KC.

“I’ve learned a lot about how to harvest food, take care of each plant, see what the plant needs, a lot about bees and how to take care of them and how they work and pollinate flowers,” she says.

She hopes to put a hive in her own backyard someday.

from outside the neighborhood,” Ellison says. “It encourages us. We can help each other in lots of ways.”

Pierson also hopes their efforts will make an impact on the beekeeping world at large.

“Beekeeping is a multi-billion dollar industry in the U.S., and it is a pretty homogenous space. There’s not a lot of diver-

Next on Pierson’s list is an expansion, establishing hive areas in St. Louis and Springfield with the intention of inspiring people the way the Detroit project inspired her.

For more information on how to volunteer, visit mohives.org/volunteer-now.

For more information on MO Hives KC, visit mohives.org

“Vacant lots in the inner city often end up as dumping sites. What’s a deterrent for dumping? Fiftythousand stinging insects are.”

Courtesy Rachelle Carson and MO Hives KC