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Day: June 12, 2023
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Owners of The Campground are opening a new bar alongside a greenhouse
Beloved West Bottoms cocktail bar and restaurant The Campground is getting a sister business – Sagebrush. Sagebrush will be a small cocktail bar, about half the size of The Campground but with no food, located in the Rosedale neighborhood of KCK (1639 Southwest Blvd. KCK). It is expected to open at the end of the year.
Christopher Ciesiel, who owns The Campground alongside his wife Cristin Llewellyn, says the new bar will be “kind of what we envisioned The Campground being from day one.”
Sagebrush’s interior will be brighter and inspired by the Southwestern high desert. Cocktails will match the interior with a focus on agave distillates and Mexican rums.
“Mexican rums have a totally different flavor profile compared to, say, Jamaican rums,” Ciesiel says.
The cocktail bar will be in the same building as the Foxtrot Studio and Café, a lifestyle goods store and coffeeshop. Ciesiel and Llewellyn struck a collaborative relationship with the owners of Foxtrot, who created canvas aprons and leather coasters for The Campground.
“They’re genuine people. We trust them and they’re creative,” says Ciesiel.
Foxtrot Studio will be undergoing a rebrand and will shift into a garden house concept selling southwest plants, which Ciesiel believes will be “cohesive” with Sagebrush. Customers can grab a cocktail from Sagebrush and walk about the building to visit other shops, such as local woodworker Ben Knoll’s studio and showroom.
The new bar is met with excitement. The buildout has been more of a “natural” process than The Campground, according to Ciesiel.
“Covid took away years two and three which are the years you actually learn how to do things,” Ciesiel says. “We had to learn really quick in a very challenging way. But we got out of it, our staff is kicking butt here.”
Sagebrush will be primarily bar seating, around twenty-five seats. Keep up with Sagebrush on their Instagram @sagebrush.rosedale.
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Serv’s ice cream vendor Sugar Bomb finally opens
Serv’s food court has officially welcomed its newest vendor Sugar Bomb and just in time for summer.
Serv (9051 Metcalf Ave. Overland Park) is more than just a pickleball establishment. It’s an entertainment venue complete with two full bars, a large courtyard, yard games and two movie theater sized screens for sports watch parties. And now it’s adding something sweet to the mix.
This treat shop focuses on ice cream served by the scoop and “ice cream-centric treats” but doesn’t limit itself. Baked goods from Kate Smith Soiree (whose macarons were featured in our June issue) will be offered such as cupcakes, macarons, cinnamon rolls and cherry turnovers.
“[Sugar Bomb] doesn’t take itself too seriously and will inspire memories of the neighborhood ice cream truck driving down your childhood street,” says Culinary Director Bryan Sparks. “We are very proud of our partnership with Golden Scoop for our ice cream options.”
The concoction known as Pebble’s Breakfast is sure to induce nostalgia. It’s a sweet cereal milk flavored ice cream on a sugar cone that’s rolled in crushed Fruit Loops and Cinnamon Toast Crunch then topped off with a drizzle of strawberry syrup.
No worries if you’re more interested in sweet treats than pickleball. You do not have to play pickleball to be a customer at their food court. Other vendors include a coffeeshop, burgers from Slammers, Dink’s pizza and wings, Power Plant’s vegan eats, Tacodile and Slow Burn BBQ.
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Francophiles Rejoice
Macarons seem to embody everything French. In typical French fashion, they’re smaller than the average American single-serving portion size, yet they are full of miraculous textures and rich flavor. The petite cookies hold so much depth it’s almost pretentious.
If you “don’t get the hype” behind macarons, it’s most likely because you haven’t had them from Kate Smith Soirée. Macarons are Smith’s specialty among the other sweet treats she slings in her downtown Overland Park bakery.
With a stockpile of over one hundred and thirty flavors, the display case is constantly rotating with classics like lemon meringue, lavender or champagne. But Smith is also venturing beyond the traditional and experimenting with non-French flavors such as Fruity Pebble, chocolate and Guinness and cotton candy.
This Francophile’s dedication to the tedious and time-consuming French method results in shells that have a delicate crust with a soft and chewy inside. Fillings of velvety ganaches, buttercreams and curd are sandwiched between the shells.
Smith’s two- to three-day process is key to the cookie’s freshness. Let the macaron melt in your mouth and savor it like the French—slowly and leisurely.