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Fat City (The Pitch)

Posted on November 20, 2009

Now you have plans for the weekend

You need plans. Fat City has a recycle bin full of listings. In this post, all our problems are solved.Get Your Sugar Fix at The JCCC Pastry Shop If you need an eclair stat, you have just a...

Around the Block

Posted on November 19, 2009

Extra Virgin–Kansas City

With its brick walls, open kitchen and oh-so-cool bar, Extra Virgin is an extremely genial spot to try dishes not encountered elsewhere in Kansas City. A New York-styled restaurant in the heartland, this lively tapas spot is for the adventurous eater who enjoys trying unusual dishes. Michael Smith is in the kitchen here, and runs [...]

Food, K.C. and Other Things

Posted on November 18, 2009

How would I know?


"How would I know?" is the common response I give to people when they pose the question of whether Westport is dying off. From the new P&L competition to the increased violence of the area, everyone seems to have a theory on why this one time party destination seems on the brink of extinction.
I just don't know. I rarely venture anywhere during the late night party hours anymore. And I assume that is when Westport can be judged the best. I did make it there on a recent Thursday night and every bar seemed about as busy as the tourist office in Bixby, Oklahoma (sorry, obscure reference to a J.D. Mercer prank phone call).
The beer was cold, the pizza still relatively warm and tasty, but the inside of Kelly's on that night looked absolutely barren. The Foundry fared no better. Even America's Pub looked lonely bumping its techno sounds as if beckoning drunken 19 year olds to please give it a chance.
So is Westport dying? And if so, why? I don't buy the P&L theory. It's a different crowd. Besides isn't competition the very thing that drives our great bar loving nation?
I think it's staleness. We all love that special place that stays the same and we love it for refusing to change with the times. But we also know that most of the places in Westport have long ago lost any allure or charm which made them so special.

The Making of a Foodie

Posted on November 16, 2009

Breakin' down the Bovine

Considering that Kansas City is referred to by many as a cowtown, and given our rich and long history of raising and butchering cattle in these here parts . . .and although I know "pig is in" right now, I...

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