From sexual harassment to discrimination to tipping, a growing list of internal issues is testing the strength of the industry.
Local restaurant professionals reflect on the year that changed everything – and where we go from here.
There’s never been a better time to order takeout. Almost every restaurant across the region now offers a form of takeout and delivery, but some are going above and beyond with new dishes – and, in some cases, entirely new menus – designed to taste just as good out of a to-go box as they do …
Also referred to as a delivery-only restaurant, cloud kitchen or virtual brand, the concept is having a major moment as restaurants continue to grapple with COVID-19 restrictions.
From pizza to beef tenderloin to tamales, there's no shortage of great takeout available.
As one tumultuous year comes to a close and a new one begins, we’re celebrating those paving the way to a brighter future in our region’s restaurant industry. From the farm to the kitchen to the front of house, these individuals deserve the spotlight not only for their talent, grit and deter…
Across our region, these chefs, bartenders, farmers and more are making names for themselves.
As 2020 comes to a close, we’re honoring the people using food as a vehicle for change.
The pandemic has created unprecedented circumstances, and many are seeking support for the first time.
Marissa and Mark Gencarelli of Yoli Tortilleria wanted great corn and Sonoran-style flour tortillas in Kansas City – so they started making their own.
It’s said that necessity is the mother of invention, and this summer, Missouri’s food and drink industries proved the old adage true. As bars and restaurants across the region were forced to rethink their operations amid the COVID-19 pandemic, many responded swiftly, in downright creative ways.
When COVID-19 hit, the food industry changed overnight. Those affected got creative.
From orchard to glass, Of The Earth Farm + Distillery takes care in creating the fruits of their labor.
These markets provided critical produce, meat and pantry staples to consumers during a time of scarcity – and found creative ways to do so.
Across the region, small-scale farmers, processors and butchers have proven the resiliency of a localized food system.
Inspired by World Central Kitchen, Howard Hanna decided to change his restaurant practically overnight.
The dish continues to evolve through today’s most respected and influential industry professionals.
The vegan burger shop is known for its charcoal buns and bright, house-made burgers.
From khao soi to som tum, explore regional Thai fare in the heart of the Midwest.
Tea-Biotics has gone from an in-home operation to a business in a 2000-square-foot warehouse.
These can’t-miss spots are pushing boundaries and defining local flavor – but most importantly, they’re the restaurants we want to return to again and again. Here, we share our picks for this year’s best new restaurants that have opened in Kansas City from November 2018 to October 2019.
Each year, we honor the seasoned pros who continue to push the envelope in the local food-and-drink scene, from restaurateurs to artisans to hospitality pros.
This sweet spot offers delicious and authentic Middle Eastern treats, from baklava to ma'amoul.
Retired U.S. Army ranger Patrick Montgomery and a crew of fellow veterans are raising Wagyu cattle at the local ranch.
In Sweet Springs, Hemme Brothers Creamery produces German-style quark, cheese curds, Cheddar and mozzarella.
This is your guide to the best food and drinks to pack and where to stop for sights and sustenance along seven of Missouri’s most popular rivers for float trips.
Over the past century, many heritage hog breeds have gotten dangerously close to extinction. Heritage refers to breeds that were common before the rise of industrialized agriculture, particularly prior to World War II. Hog breeds like Red Wattle, American Guinea Hogs and Wessex Saddlebacks a…
Local distilleries S.D. Strong Distilling Co., Pinckney Bend Distillery, Tom’s Town Distilling Co. and 1220 Artisan Spirits are embracing the trend.
The once-organic cotton operation now sells rice, popcorn, polenta and more under the Braggadocio label.
The Wellsville, Kansas, company grows wheat, barley and corn primarily for local brewers and distillers.
Pull up a seat at the bar, order a drink and dig in!
Chef-owner Katee McLean honors the street foods that originated in her grandmother’s homeland of Sweden.
These family meals illustrate what the holiday is all about: comforting food cooked with love and served to those we cherish most.
New breweries continue to open across the region, but that's not the only news to shake up the beer scene this year. From local malt, yeast strains and foeders to second locations and collaboration brews, these are the biggest, sudsiest stories of the year.
Raise a pint to all of the brewers who are driving the craft-beer industry forward.