The lead image is from back when people used to laugh before the pandemic . . . A national sammich chain used a gross pr0n tie-in to sell their mediocre offerings rather than just paying people to wait in line like they've been doing in Kansas City over the past two weeks.
Still . . .
As lunchtime approaches we celebrate brilliant writing about gourmet food given that the past two years has seen us subsist on chips, warm-up pizza and Dr. Pepper . . . Which was exactly what we were doing before COVID.
Nevertheless . . .
Here's a wonderful passage about middle-class fare in Kansas City . . .
"It’s the animating idea behind Town Company, an eclectic fine dining restaurant where these highly skilled chefs can riff on an Italian-ish lamb sausage with garlic scapes and an Asian-influenced duck with wild plums and shiso. To add a little intrigue—and get some flavors you can’t easily summon with a steel pan—they cook on a live-fire hearth on Missouri white oak."
That sounds really nice . . . Like the time when a takeout chicken lady accidentally gave me two Styrofoam containers of high-triglyceride garbage to eat on a weekday night.
Read more via www.TonysKansasCity.com news link . . .
Restaurant of the Year The Town Company The best new Kansas City restaurant of the last two years stands out from the crowd by trading "concept" for intentionality. BY MARTIN CIZMAR JOHNNY AND HELEN JO LEACH | PHOTOGRAPHY BY NATALEA BONJOUR It's a wet and dreary Monday morning, and it couldn't be cozier inside Sister...