I think of Freebirds as a Chipotle on steroids. Same concept, same type of food, but more of it in a hyped up setting. Going through the line, customers have their choice of tortilla flavors, rices, beans, salsas and a wider variety of add-ons to their tacos, burritos or salads than at Chipotle. There’s also [...]...

Read Original Post

Here’s a link to a story I wrote for the Food Section on menu writing. Who knew there’s a whole industry out there focused on this aspect of a restaurant operation?! http://www.kansascity.com/2012/11/27/3935308/restaurants-menus-are-more-than.html FYI | FOOD Restaurants menus are more than just lists of dishes Words that make mouths water are vital to an eaterys success. [...]...

Read Original Post

Many of you are familiar with Frida’s Contemporary Mexican Restaurant. If you’re not, you should be. Owner Ivan Marquez has a hit on his hands there, with cuisine that makes you smile with every bite. Not content to simply move the original restaurant to 119th St. from 149th St. in Stanley ( which has done [...]...

Read Original Post

Happy Thanksgiving, everyone!...

Read Original Post

Back by popular demand, a post from last year’s holiday season. Every year a debate rages on as to whether to stuff the Thanksgiving bird or not. There’s really no good reason to do it (except that it looks cool) and many reasons not to, the most important of which is that it’s not necessarily [...]...

Read Original Post