From dishwasher and line cook to wine cafe consultant and farm-to-table restaurant proprietor, Todd Barlow has done it all.
Barlow’s newest iteration is the Food Pedaler, a stall at the Crossroads’ Parlor food hall, where he is creating a wide range of culinary delights, many gluten-free.
Pedaling bikes and peddling food are his two passions, Barlow says, hence the name.
Although he founded Food Pedaler in 2021 as a catering-only business, its popularity pushed him to expand into a physical space this past year. At first, he looked at opening a food truck, but he thought better of it. “Then you have to contend with this cold weather,” Barlow says of food truck life. Parlor is already a destination spot for many, with events, live music, a variety of food choices and bars, so a spot there also conveniently comes with a built-in customer base, he says.
His Parlor menu offers appetizers such as bison meatballs (with Green Dirt Farm cheese and focaccia bread), along with entrees, sides and desserts.
Barlow offers specials throughout the week. One of his favorites is Tuesday steak night, where he serves a 4-ounce tenderloin from Belton’s KC Buffalo Co. Sunday brunch is another fan favorite and includes biscuits and gravy, cinnamon rolls, Croque Madame (reimagined as bread pudding with an Italian twist), breakfast pizza and French toast.
Personally, I recommend the cannoli bundt cake, a not-too-sweet gluten-free dessert or snack. It goes perfectly well with two of my favorite beverages—coffee and red wine.
