Wednesday, January 22, 2014

TKC EXCLUSIVE: FREEZING FOODIES SAY IT'S TOO COLD FOR KANSAS CITY RESTAURANT WEEK!!!

Behind the scenes, local foodie insiders reveal KANSAS CITY RESTAURANT WEEK HAS SEEN DISAPPOINTING NUMBERS THIS YEAR despite a great deal of hype and social media celebration like this post: Kansas City Restaurant Week - Westport Café and Bar

On the other hand, it's entirely possible that locals might have cooled toward the week-long gorge fest given typical new year's fitness resolutions and a kinda mundane list of local offerings.

12 Comments:

Anonymous said...

Cold weather generally keeps the niggers inside too. Even freezing temps are good for something!

Carl, Mission Hills said...

Well another issue about it is to many places to choose from. I know I only eat out two maybe three times a week myself and when it is as cold as last night felt and tomorrow night is going to feel just as cold, I'm not in the mood to go out. Staying home watching a movie with a nice scotch is way more appealing.

Anonymous said...

What do you mean Carl? It's not sunny and 75 in Mission Hills? Its cold here in Smithville! Pffft./
P.S. What kind of scotch…

Anonymous said...

Nice try, but the numbers are way up. I know it is against your nature to admit something is a success, but it has worked for local restaurants.

Carl, Mission Hills said...

Macallan 7:24

Jim J said...

Actually the numbers are next to nothing. The truth is that without a few well timed grants and payoff Restaurant week would already be bankrupt.

You fired the wrong person sweetie!

Anonymous said...

That chop steak and over fried egg with a pepper didn't cost more then $7.00 did it? That looks like a deer camp breakfast, but worse.

Anonymous said...

It's like doing too much homework to decide where to eat...and limited menus to please picky people.

Anonymous said...

ooh, "insiders," which translates into "not actually anybody."

Anonymous said...

Almost every restaurant was packed this week. Who are your insiders?

Anonymous said...

B.S. and more b.s.

2 restaurnts had a midsized crowd and the rest were ghost towns.

Of the 2 restaurants most of the diners were CVA members who had their meals comped by the city.

What a lying load of b.s. Restaurant week is. You should really tell people that taxpayers footed the bill for it TKC.

That's the secret that nobody wants to hear.

Anonymous said...

That ain't no chop steak, Bubba. Boudin noir = black pudding = blood sausage. Big yummmm! One of the great brekkie meats of all time and one that's actually obtainable from some of the area's best sausage and charcuterie vendors. Slice thickly and sauté lightly on both sides. Serve with fried or poached egg. As much fun as you can have with clothes on.