Mestizo

The Place

If there is one cuisine that Kansas City embraces (other than BBQ), it's Mexican.  There are lots, and I mean lots, of Mexican joints around town.  From the conglomerate on SW Boulevard to the outcropping of Tex-Mex places dotted throughout the metro, one need not drive far to get their fix.

And while many of these places dish out good food, most of these places have "Americanized" Mexican cooking.  However, there are some exceptions and Mestizo is one of them.   Definitely not your typical Mexican restaurant, Mestizo offers traditional Mexican fare that isn't found many places.

As I'm sure you know (or if you don't, you're about to), Mestizo is the brainchild of Chef Aarón Sánchez.  Made famous by the Food Network, Aarón was a contestant on The Next Iron Chef and currently stars on Food Network shows such as Chopped and Heat Seekers.  He is one of America's leading Latin chefs and it just so happens that he decided to open up a restaurant right here in Kansas City (well, technically Leawood but who's keeping track?) 

The atmosphere at Mestizo was somewhat disjointed in my opinion.  The design of the front of the house is a bit odd as three or four tables literally sit directly behind the hostess stand.  This creates some awkwardness to those patrons who are unlucky enough to be seated there.  Not only are they being watched by those waiting for a table, they miss out on the sexy and hip atmosphere that I'm guessing Chef Sánchez desired for the entire restaurant.  When you make your way to the back of the house, the restaurant opens up and you are able to see its artful design.  Plush booths give way for numerous high top tables and provide diners the opportunity to simultaneously watch the bartenders create their cocktails and the chefs hard at work in the open kitchen.

The Food

The menu is pretty inviting and offers a wide array of options, both culinary wise and portion wise.  If you're in the mood for small plates, there are numerous offerings which are meant to be shared.  And if you want a full entree to yourself, Mestizo offers the traditional entree.
With any new restaurant that we encounter, we try to dabble in a little bit of everything.  In keeping with that tradition, we went with an appetizer, a small plate to share, an entree to share and a dessert.

We started out with the Queso Fundido with Chorizo and Potatoes.  I've had queso fundido numerous times but never with potatoes.  It was a great starter and a perfect compliment to the warm tortillas that were made in house.

For our second course, we split the Chile Relleno, which was recommended by our waitress.  She clamored that it was baked rather than battered and deep fried like many of Mexican restaurants.  Chile Rellenos may be one of my favorite Mexican-inspired dishes so I was all over this when I saw it on the menu.

Filled with red peppers, black beans and corn and topped with queso fresca, it was light and flavorful.  My complaint is that the corn tasted like it was from a can.  Since the entire midwest hasn't gotten a meaningful amount of rain in what seems like 6 months and that has led to the increase in corn prices, it very well could have been that they were using canned corn.  While the presentation was visually pleasing, I was somewhat disappointed with this offering.

For our entree portion, we went with the Braised Lamb Enchiladas, Chile Colorado style and an Avocado and Tomatillo salsa.  Chile Colorado is a traditional Mexican dish where a cut of meat is roasted in a red chile sauce until the meat breaks down and becomes super tender.  In this case, they used lamb and incorporated the dish into enchilada form.  The sauce was balanced and while offering a hint of spice, the full flavor of the lamb came through.  And as you'll notice from the picture, there wasn't a pound of cheese melted on top.  Definitely my kind of enchilada.

We finished with the churros which were paired with a vanilla bean ice cream and chocolate dipping sauce.  I think it's pretty hard to screw up fried and sugared bread so I may not be giving them as much credit as due but they were solid.  They reminded me of my summer in Spain and were the perfect ending to a good meal. 

The Verdict

We both have been itching to try Mestizo for a while.  Often times when a restaurant opens, it takes a couple months to work out the kinks.  The restaurant has been open for long enough to stabilize itself and I'm glad we waited.  The food was solid but nothing mind blowing.  I really didn't have any complaints about our evening other than the Chile Relleno (which we still had no problem finishing). 

It definitely is a nice escape from your standard Mexican spot and the menu provides an experience that you aren't likely to find around town.  The service was great and the wait staff seemed knowledgeable about the menu.  It isn't a place that we'd frequent on a weekly basis but it is definitely worth a try and one where we'll return.

Food: 7.5/10

Atmosphere: 8.0/10

Service: 8.0/10

Mestizo

5270 W. 116th Place
Leawood, Kansas
913.752.9025
http://www.mestizoleawood.com/

Longboards

The Place

I always find it amusing when I stumble upon a new restaurant, not expecting much, and it ends up being terrific.  This place is just that.  Located in a strip mall in Gladstone, just north of downtown KC, next to a hobby store is where you'll find a great lunch spot.

Whether you've been to Hawaii or not, you will get this laid back feeling when you stroll into Longboards.  And how can you not with the jams of Bob Marley and Jack Johnson playing and the staff wearing flip flops and board shorts.  While it's not the beacon of fancy, it doesn't have to be.  It's perfect for a lunch dive.

The Food



Pork Luau Wrap with Garlic Potato Salad



Longboards offers wraps, rice bowls and my wife's favorite, the sliders.  Many prefer the Cabo Beef wrap but I'm partial to the Pork Luau wrap, which is a huge tortilla stuffed with rice, roasted pork, pepperjack cheese, sugar snap peas, peppers and hawaiian relish.

The King Hawaiian Sliders are also pretty dang good.  They take 6 of those sweet Hawaiian rolls and stuff them with roasted pork, crab and cheese and throw them on the panini machine and serve them with a chipotle ranch or peanut dipping sauce.  Super flavorful but a lot of food.

If you do end up stopping by, you must try the Garlic Potato Salad.  Trust me.



King Hawaiian Sliders



King Hawaiian Slider

The Verdict

Longboards isn't going to win any awards for fanciest or most romantic restaurant.  But that's quite alright because there food is great and is a perfect lunch spot if you're north of the river.  If you can't make it to Hawaii soon, trek on up to Gladstone and try Longboards instead.  If you close your eyes and have a good imagination, it's a pretty close second.

Food: 8/10

Atmosphere: 6/10

Service: 7/10

Longboards

6269 N. Oak Trafficway

Gladstone, Missouri

816.454.0008

Port Fonda

The Place

Chef Patrick Ryan is a culinary pioneer. His innovativeness has also made him a nomad, but not in the traditional sense.  While his profession has led him to New York and Chicago, among other places, he gets his nomad-like quality via his 1973 Airstream, which he has converted to a mobile eatery.

Yes, a restaurant on wheels.  This wild idea to buy an old trailer was a high risk, high reward gamble but his rolling restaurant is quickly gaining a cult-like following and is now the most difficult reservation to get in town.  Combine a mobile kitchen serving Mexican fare and blasting old school hip hop music with a passionate chef and a damn entertaining evening awaits.

While Port Fonda is not the first food truck in Kansas City, it has to be the first to offer a sit down meal where the chef doubles as the host, waiter, busboy and entertainment.  One table, two reservations per night on Fridays and Saturdays only.   However, they have an incredible walk-up crowd that seemed to be never ending on this particular night.  But dining inside "El Comedor" (as fondly named by Chef Ryan) is where it's at.  We felt pretty cool being inside as everyone stared in amazement at our good fortune.

The Food

Studying under Rick Bayless, owner of Frontera Grill and Topolobampo in Chicago, I can only imagine how difficult it is to not want to open an authentic Mexican restaurant. If you're going to learn how to cook Mexican food in the United States, Rick Bayless is who you go to.  While Kansas City has a lot of "Mexican" restaurants, many lack authenticity.  Chef Ryan mentioned that while he can go to town on Americanized Mexican food, it's just not "real".  And that's what he wanted to show Kansas City. True Mexican food.  Our four course meal was just a taste of his prowess.

Elote

Port Fonda's take on Elote, which is corn on the cob traditionally sold as street food in Mexico. Sweet corn, crema and onions. Paired with pork belly and topped with Cotija cheese and hot sauce.



Just a perfect example of Chef Ryan's cooking style.  Everything has balance. If the dish is spicy, it's paired with something sweet or savory to cut the heat.  While Mexican food is spicy, it's not supposed to be a melt-your-face cuisine.

Chilaquiles

Chilaquiles are a classic dish in Mexico. Corn tortillas cut into quarters and sauteed with Salsa de Molcajete made with garlic and tomatillos. Served with Chorizo Verde and finished with a fried egg, crema and lime wedge. This dish is the real deal. You could eat this for any meal and be happy (and luckier than most of the world).

Pork Shoulder

Let the feast begin

Finished Product

The third course was as impressive visually as it was tasting. It was seriously difficult to stop eating. A huge, roasted bone-in Berkshire pork shoulder served with corn tortillas and an array of toppings and salsas. Pipian Rojo, Pickled Peppers, Adobo Salsa, Chile de Arbol Salsa, Pickled Red Onions, Queso Fresco, Avocado, Pineapple and Habanero hot sauce were among the choices. 

Strawberry Bavarian

The Strawberry Bavarian was the final course. A frozen whipped dessert on top of a wafer with dulce de leche sauce and raspberries. I wasn't terribly crazy about this one. No doubt it was good and a nice ending to the meal but the gargantuan amount of food and wine that was previously consumed didn't leave much room.

The Verdict

Really one of the most interesting and enjoyable dining experiences I've had in Kansas City. Not only was the food outstanding but the overall experience was almost hard to describe. To watch a chef, who really enjoys what he's doing, cook for the masses is exciting. But to then have the opportunity to pick his brain about his food and his vision for the future of his restaurant is special. Chef Ryan is a straight shooter who doesn't sugar coat things but it's somewhat refreshing because you know that it stems from a passion that he has for cooking.

As far as seeking out Port Fonda, you will usually find them in the Rieger parking lot at the corner of 20th and Main Street on the weekend and on 23rd and Washington/Cesar Chavez during the week.  

Food: 9 / 10

Atmosphere: 9 / 10

Service: 9.5 / 10

Port Fonda

LINK

Lidia's

The Place

Lidia Bastianich knows Italian food.  Real Italian food.  In fact, she may be the foremost female authority on Italian cooking in the entire world.  And lucky for us Kansas Citians, she graced us with her culinary expertise by opening a restaurant in the heart of the city.  While her restaurant has been open since 1997, people still routinely flock to this place located in the Crossroads district.  Why?  Because the food is consistently good. 

The restaurant is in a historic former railroad building known as the Freight House.  While the high ceilings provide an open air feel, there are lots of tables in the dining area.  Almost too many, in fact.  We were sat in a high traffic area where busboys, waiters and guests endlessly passed our table. It was actually quite distracting and took something away from the meal.  I really like the architecture, design and feel of the Freight House, but the multitude and close proximity of tables detracts from the atmosphere.

The Food



Quaglia al Mattone

Our first course was the Quaglia al Mattone, which is the quail version of "chicken under a brick." Roasted quail paired with fresh corn, grilled figs and a balsamic glaze.

A great summer appetizer.  You can't go wrong with fresh corn.  The sweet, crispy corn pairs well with the velvety, rich  figs. And the quail was beautifully roasted.

Wild Boar Ravioli with Rosemary Infused Sauce

Being from Kansas City, I've eaten my fair share of BBQ, especially pork.  So a wild boar filled ravioli calls my name.  In so many Italian restaurants, when you order ravioli, you receive a massive serving of pasta coated with canned tomato sauce.  Not here. 

Five sand-dollar sized ravioli with a duo of light tomato and rosemary-infused citrus sauces adorn the pasta.  Lots of depths of flavor here.  The boar is rich but offset by the delicate sauces.

Pasta Tasting

One of the best offerings on the menu is the three-course all-you-can-eat pasta tasting, which changes nightly. The tasting included: Fettuccine with traditional bolognese, Ziti with Salsa Crudo and Cheese stuffed Ravioli with Basil Pesto.

The Ziti with Salsa Crudo was our favorite.  It is paired with an "uncooked" sauce (hence the name Salsa Crudo) consisting of  fresh basil, tomatoes and garlic. It made for a great summer pasta.

The Verdict

Though known for BBQ, Kansas City has an abundance of great Italian joints.  And Lidia's is one of the best. Since it has been around for a while, it sometimes slips my mind when deciding on dining out.  However, I'm always pleasantly reassured as to why it is always busy.  The authentic Italian food that Lidia's serves is reason enough to return.  And return I will.

Food: 8.0 / 10

Atmosphere: 6.5 / 10

Service: 7.5 / 10

Lidia's

101 W. 22nd Street

Kansas City, Missouri 64108

816.221.3722

http://www.lidias-kc.com/

Caracas Arepa Bar - New York City

THE PLACE

It's not everyday that you run across a Venezuelan restaurant.  And to be honest, we wouldn't have either if it weren't for my NYC friend that recommended the place to us.  So, you're thinking, "what is an arepa?  Isn't that illegal?" That was my initial thought too.  Come to find out, arepas are uber-popular in the South American countries of Venezuela and Colombia.

An arepa is a flat and round corn patty stuffed with a variety of meats, cheeses and vegetables.  Similar to a pita, the spongy pocket can be grilled, baked or fried.  Kind of a taco-pita-like dish. 

The actual restaurant itself is a little tough to find.  Located in the East Village, it probably deserves the moniker "hidden gem".  And once you find it, be prepared to wait unless you get there right when it opens because the dining room is small.  There are probably 10 tables which can seat around 30 people.  And these aren't big, spacious tables where you can spread out.  They are tiny tables that must be pulled away when one-half of your party needs to get up.  It's cozy to say the least.

THE FOOD

La de Carnes

We decided to split the "La de Carnes," which was a trio of meat filled arepas.  It was plenty of food for lunch and was nice because we got to taste a few variations.

"La de Carnes" included (i) "La de Pernil" - roasted pork shoulder with tomato slices and a spicy mango sauce, (ii) "La de Pollo" - grilled chicken breast with carmelized onions and cheddar cheese, and (iii) "La Pelua" - shredded beef with cheddar cheese.

Our favorite was La de Pernil.  The spicy mango sauce added a nice kick to the juicy pork.

Michelada

Caracas' take on the Michelada. A mixture of beer, lemon, housemade spicy panela (unrefined whole cane sugar) and salt.  Perfect for a hot summer day or to cure that pesky hangover.

THE VERDICT

The food is solid and is a great lunch spot.  I can't say it's the best thing I've ever eaten but it was worth the 20 minute trip to East Village.  And while you can literally take a drink or bite of food from your neighboring table, their service is lightning quick.  We were in and out of there in about 30 minutes.  I always am looking for ways to broaden my culinary horizons and I accomplished just that with this meal.  I can now say I am a fan of the Venezuelan arepa.

Food: 7.5/10

Atmosphere: 6.5/10 

Service: 8/10

Caracas Arepa Bar (East Village)

93 East 7th

New York, New York 10009

212.529.2314
http://www.caracasarepabar.com/



Marc Forgione - NYC

THE PLACE

Okay, so I have to admit it.  I was really excited about our trip to Babbo.  So many people had been raving about the food that it was hard not to be.  And while I was definitely eager to try Marc Forgione, I didn't have as strong of a "pre-meal excitement".  However, after both meals, I was a fool for not having such emotion.  I honestly can say that I liked Marc Forgione better.

Our NYC trip turned out to be an Iron Chef weekend.  With Mario Batali's Babbo as an appetizer, Marc Forgione was our second course.  In the Season 3 of Food Network's Next Iron Chef, which also featured Chef Celina Tio of Julian, Chef Marc Forgione beat out Marco Canora to take the title of Iron Chef.

For those of you who don't know, "Forge" is the son of Larry Forgione, who is widely known as the "Godfather of American Cuisine."  And while those may be some pretty big shoes to fill, Marc Forgione is well on his way.  Among numerous other accolades, the restaurant was awarded a Single Star Michelin Ranking, making Chef Forgione the youngest chef to receive this honor in consecutive years. 

The restaurant itself is tucked away in Tribeca and has a really cool vibe to it.  Heavy wood tables, brick walls and lanterns hanging from the ceiling really create a classic Americana feel.

THE FOOD

  

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Amuse Bouche



Kiwi, Tequila, Tarragon, Cointreau

Chili Lobster, Texas Toast





This was one of our favorite dishes of the entire weekend.  A briny and spicy broth with huge chunks of lobster accompanied by this Texas Toast.

Red Snapper, Calamari Puttanesca, Sundried Tomato, Basil

An amazing visual presentation.  The calamari was cut into strips to look like pasta. 




Seared Duck Breast, Foie Gras, Thai Peanut Sauce,
Balsamic Reduction, Baby Fennel

  

Black Sea Bass, Gnocchi di Pesce, Olde Salt Littleneck Clams,
Lobster-Uni Broth

Banana Betty Souffle



Tattoos and Strawberries



When this was ordered, I had no idea it would come out like this.  Homemade ice cream in miniature ice cream cones. 

THE VERDICT

The food was really phenomenal.  We ordered so much food and drinks that it was hard for me to recollect all of the emotions I had when tasting each dish.  Towards the end of our meal, we had an opportunity to get a picture with the Iron Chef himself.  We couldn't thank him enough for a spectacular meal.  One that, as a whole, I won't forget soon.

Another thing that really made the evening special was that Alton Brown (Food Network king) and Simon Majumdar (Next Iron Chef judge and fellow food blogger) were there as well.  I, not so subtly, called them to our table as they were walking out of the restaurant.  They were both incredibly polite and chatted with us for a bit.  It was a great ending to a great night.

Food: 9/10

Atmosphere: 9/10

Service: 8/10

Marc Forgione

134 Reade Street
New York, New York 10013
212.941.9401
http://www.marcforgione.com/

Babbo - NYC

THE PLACE

Babbo is one of those places that you'll always remember.  A quaint little spot in Greenwich Village that serves amazing Italian food.  But also has rock music which blares throughout the restaurant.  Interesting to say the least.

Babbo is the creation of Mario Batali, an Iron Chef and one of Food Network's mega-stars. However, this fame comes with a price for potential diners.  Getting reservations is TOUGH! 

I had read that in order to secure a spot, you had to call 30 days in advance, to the day.  No internet reservations and one telephone number.  So I calendared 30 days out and called when they opened their reservation line, at 10 a.m., on the dot.  Busy.  Dang.  Hang up.  Redial.  Busy.  Hang up.  Redial.  After 75 calls (no, this isn't an exaggeration) and 45 minutes, I finally got through.  "We can get you in at 5:15 or 9:00."  I guess we'll go with the 9:00.

THE FOOD

Everyone that I talked to beforehand that had eaten at Babbo said, "GET THE PASTA TASTING".  So we did.  8 courses consisting of pasta, an intermezzo and desserts. Needless to say, it was a LOT of food.  I won't go into detail but everything was superb.  My favorite was the Agnolotti al Pomodoro, which are these bag shaped pasta which were stuffed with tender meat.  I also really enjoyed the Garganelli with "Funghi Trifolati".  Trifolati means "prepared like a truffle," that is, cooked with garlic and parsley in olive oil.  The "Tipo Romano Frito" was ricotta cheese, rolled in fine bread crumbs and pan seared.  It was a nice intermezzo between the heavier pasta dishes and the desserts.

Black Tagliatelle with Peas and Castelmagno

"Casunzei" with Poppy Seeds

Garganelli with "Funghi Trifolati"

Agnolotti al Pomodoro

Pappardelle Bolognese

"Tipo Romano Fritto con Uvette"

Chocolate "al Diavolo"

Olive Oil Rosemary Cake with Olive Oil Gelato

THE VERDICT

Don't visit Babbo expecting to dine by candlelight in a dimly lit room.  Yes this place is quaint but it's loud.  And add in some rock music and it's really loud.  I swear the music got louder as the night progressed. While it wasn't off-putting, it was a little odd.  Also don't expect to make it a quick meal.  Our dinner lasted about 3 hours and 15 minutes. 

The meal itself was wonderful and the service was top notch.  I could hardly get two drinks of my wine before the server was filling my wine glass again.  Overall, Babbo was exactly what I would expect from an Iron Chef.  If you're in NYC, give it a  try, if you can get reservations.

Food: 9/10
Atmosphere: 7/10

Service: 10/10

Babbo
110 Waverly Place
New York, New York
212.777.0303
http://www.babbonyc.com/