Traditional Chicago-style deep dish pizza is its own type of food science. A flaky, buttery, biscuit-like crust lines the bottom of the pan. Cheese hides the toppings, and red sauce hides the cheese—the cheese is buried below the sauce so that it doesn’t get scorched by the long bake required to cook a cake-thick crust.… Continue reading A Chicago native picks her three favorite Windy City-style pies in KC
During the late ’80s boom in boneless, skinless chicken—the era where pork was “the other white meat”—tuna was marketed as “the chicken of the sea.” That may have been a fair characterization of the smallest species, albacore. Bigger species are very much the buffalo of the sea: big, lumbering beasts who stomp their habitats in… Continue reading The New Ocean Prime Has a Hearty Tuna Tartare
The Brady Brunch The city’s newest Irish restaurant, Brady & Fox, will be open for St. Patrick’s Day—or there will be a funeral instead. “If it kills me we’re going to make it,” says Shaun Brady. “Please print that: if it kills me.” Brady should be fine. His “worst, worst-case scenario” is that St. Paddy’s… Continue reading What’s New In Kansas City Food & Drink: March 2022
