Make It


When Morton’s server suggested a flourless chocolate cake for dessert, I was hesitant. Call me crazy, but I actually like flour. And sugar. And butter. Plus, I’ve had some bad run-ins with past flourless cakes. The consistency is hard to get right. But Morton’s “La Bete Noir” is the something special. Although still dense, it has a lighter, cake-like consistency with a decadent top layer of chocolate ganache. I’m ruined for all other flourless desserts.Sure, there are plenty of places to grab good steak and seafood on The Plaza in Kansas City.But Morton’s Grille has my attention.

For starters, the Shrimp Diablo. Jumbo shrimp wrapped in crispy bacon, stuffed with cream cheese and smoked jalapeño, smothered in Most Wanted KC Original BBQ Sauce and sitting atop homemade pico de gallo and avocado slices. Crispy. Creamy. Spicy. Sweet. Wow.

Newly opened in the space that formerly held M&S Grill, the restaurant boasts a wide selection of steaks and chops, including a tender, 16 0z. cajun ribeye, marinated for two days and dripping with savory juices. Cutting into this sucker was the easiest thing I did all day.

The Westin Kansas City Introduces Smoothies and Juices

Westin Juices

Developed in partnership with The Juicery, The Westin Kansas City rolled out four dairy-free juices and smoothies this spring.

The new juices are available in the hotel’s restaurant, The Brasserie. Each custom blend packs a healthy dose of fruits and vegetables, plus a revitalizing punch of vitamins and antioxidants. Smoothies and juices are $7 each and only offered on the breakfast menu.
Flavors include:

  • Celery, Cucumber, and Lime Juice
  • Carrot and Orange Juice
  • Kale, Spinach, Banana, Mango and Cinnamon Smoothie
  • Raspberry, Strawberry, Mint, Rosewater, Almond Milk Smoothie

Featured above is the Raspberry, Strawberry, Mint, Rosewater Smoothie. The new menu is part of the Westin Well-Being Movement, a global initiative dedicated to inspiring the hotel’s guests to discover new approaches to well-being at Westin and beyond.


Cleaver & Cork, the new dining concept led by locally acclaimed chef Alex Pope, opens Feb. 26 in the heart of downtown Kansas City.

Cleaver & CorkLocated in the space that formerly held Maker’s Mark, the restaurant boasts a large brick bar, open dining room, and large outdoor seating area.

The menu was created by Local Pig’s Chef Alex Pope and features Kansas City favorites such as Local Pig Sausage Soup, Fried Bacon and Oyster Sandwich on Farm to Market Bread and Pecan Butter Cake with Rieger Whiskey ice cream. Feel good about where your food comes from at Cleaver & Cork.

The restaurant sources its products seasonally from local farmers and ranchers in Missouri, including Parker Natural Meats in Richmond, Mo., Bell Farms in Higginsville, Circle P Ranch in Archie and Campo Lindo in Lathrop.
The cocktail menu includes 10 signature drinks, developed by Cleaver & Cork’s lead bartender Andrew Olsen. Pictured above is the Horsefeather – made with Rieger Whiskey, ginger beer, and Angostura bitters. Others include the Valentino (scotch, Roasterie Toddy Vermouth, orange, Heering Cherry Liqueur) and Social Disclosure (Panama rum, honey allspice, lime, sparkling wine).

The restaurant offers service Monday through Thursday 4 p.m. – midnight and Friday and Saturday 4 p.m. – 3 a.m. Weekday Happy Hour is 4 – 7 p.m.


The Crossroads new market, The Sundry, is a winning combination of convenience, quality, and locally-sourced products.

The 3,500-square-foot space opened early December at 1706 Baltimore Ave. and houses locally and regionally produced grocery items, including familiar names like Shatto Milk Co., Christopher Elbow Artisan Chocolates, Glacè ice cream and Hugo Tea Company.

You’ll also find products that are fairly new to the food scene, like Kansas City Canning Company (featured below).

I’m a big fan of their Blood Orange Ginger Shrub – add it to a Moscow Mule for a sweet/spicy kick. 
In addition to its grocery section, The Sundry’s kitchen serves up a small seasonal menu with items like soups, sandwiches, bakery treats, and breakfast options. The dining area seats about 16, with a large patio area that will open in warmer weather. Prepared items can be ordered to go, including house-cured bacon, cured deli meats, fresh-cut pork chops and ground beef, house-made sauces and stocks and soups.

Aaaaaannnnddd they even have succulents.

So you can check that off your shopping list.


Zòcalo Mexican Cuisine and Tequileria will celebrate National Margarita Day on Sunday, Feb. 22 by offering a complimentary margarita with an entrée purchase.

The Country Club Plaza restaurant will have free frozen or classic, on-the-rocks margaritas starting at 11 a.m. Zócalo will also feature its full list of handcrafted margaritas, with options starting at $6.50. Pictured above is the Señorita Margarita with Chambord and Zócalo sangria.

Take your tequila with a side of margarita? You’re in good hands here. The restaurant is known for its tequila selection and is home to one of Kansas City’s most extensive tequila and mezcal offerings. Plus, Zócalo’s margaritas are crafted with only 100% blue agave tequila, meaning all in-house tequila is fully distilled from the blue agave plant.

As always, celebrate your National Margarita Day somewhat responsibly.

Hotel Phillips’ 12 Baltimore Offers Valentine’s Day Special

12 BaltimoreThroughout Valentine’s Day weekend, Hotel Phillips will serve a special four-course dinner at its restaurant, 12 Baltimore. The menu was developed by the restaurant’s new executive chef, Frank Lalumia.

The prix fixe menu is $50 per person, with the option to add a bottle of wine for $35, or a 6 oz. lobster tail to the entrèe for $17. 12 Baltimore’s Valentine’s Day menu showcases several items per course – beginning with Lobster & Crab Bisque or House Salad. For starters, choose from Champagne Poached Seafood Puff stuffed with fresh crab and snapper, or Pork Rillon accompanied by poached asparagus spears and smothered in a tangy remoulade sauce.

Entrèes include the 12-B Wellington, a tender beef filet nestled in crispy puff pastry. Underneath sit rich white truffle mashed potatoes, surrounded by a savory Madeira demi-glace. Throw any thoughts of romance to the side with this dish, because executive chef Frank Lalulmia’s white truffle mashed potatoes will have you licking the plate clean.

New Zealand Blue Nose Sea Bass is another of four entrèe options. The fish is herb encrusted and pan seared in lemongrass-infused olive oil and served with grilled broccolini, crispy fried potato cakes and drizzled with a slightly acidic Citrus Beurre Blanc.

Chef Lalumia tucks Maytag blue cheese, mushrooms and julienne red peppers inside a free-range chicken breast to make up this delicious Chicken Roulade. Be sure to get a spoonful of the corn and ground mustard veloute swimming underneath. Divine.

Speaking of divine, feast your eyes on 12 Baltimore’s Valentine’s Day selection of desserts. First, a light and layered Hazelnut and Chocolate Cream Torte with macerated berries.

My favorite of the dessert dishes is the Rum Cake, made by Jude’s Rum Cake, and topped with homemade cinnamon gelato. The cake is absurdly good – buttery, pecan-sprinkled and so soft your fork practically falls right through it.

To get a taste of 12 Baltimore’s Valentine’s Day menu, make a reservation for February 13 or 14.