Dixon's Famous Chili

If I had a dime for every person that has told me that they have "the best" chili, or that their chili is "famous", I wouldn't have to work and I could do this whole poorly written blog thing full time. But Dixon's Famous Chili actually has famous chili! They have been in the same spot for almost 100 years and Presidents have dined there! Dixon's is not chili in the sense that we think of it today, but it is historically important and is pretty dang good too!

Dixon's chili is not the tomato/meat/optional bean based stew-like concoction that most of us think of when we hear the word "chili". Dixon's is more what you think of when you think of ground beef taco meat. In fact, that is one of many ways that Dixon's serves their chili.

You can get your chili straight up, topped with cheese and/or onions, covered in ketchup (which is actually a lot tastier than it sounds), soupy (covered in the soup that the beans are cooked in), or juicy (covered in the ground beef juices, not the Notorious B.I.G. song). As I mentioned, you can also get the chili on hard shelled tacos, sloppy Joe, spaghetti, or smothering a pair of Jim's Famous Hot Tamales (which is my preferred way of eating it).

For those unfamiliar with Jim's Famous Hot Tamales: These are not Mexican style tamales, but rather New Orleans style tamales. They are still made with corn masa, but rather than stuffed with meat and wrapped in corn husks they are flavoured with broth and cylindrical in shape. The story goes that a man named Jim moved to Kansas City, from New Orleans, and started slanging his creole favorite from a cart. The tamales caught on, and now you can find them at most every Shell station in Independence and KCMO (and Dixon's).

The inside of Dixon's looks like a classic diner. Checkered table cloths. Banquet style tables. The type of place where you don't have to feel shy about sharing a table with a couple complete strangers.

Dixon's very much reminded me of the chili joint that Bourdain featured on No Reservations (Fred and Red's), during his trip to Joplin. Save, of course, the gastro-intestinal side effects that they talk about at Fred and Red's. There were no side effects to speak of, except awesomeness!

#Roadron Dallas

For those of you that follow me on Twitter (@EatingAwesome), you are probably used to seeing me posting pictures of myself at Sporting Kansas City games wearing either my luchador mask or my Kiltman Kilt. This is a post about us following the Cauldron (Sporting supporters group) to Dallas to watch Sporting take on FC Dallas (hence the #Roadron). Although the match ended in a disappointing draw, in stoppage time none the less, we still had a blast with a few old friends that we hadn't seen in a long time.

Upon landing in Love Field, we made the obligatory stop at Fuel Town for the best tacos ever. Surprisingly, the quality of the tacos had slipped a bit since the last time I had been there, but there were still pretty damn good, hopefully this was just a temporary lapse in what is has always been an amazing taqueria. 

Side note: I did also notice that a food truck lot had been established just outside of the Love Field Airport that I would have stopped at had the Fuel Town tacos not been calling my name. Next time, you are mine, Food Truck Lot!

Mucky Duck Brisket Sliders

After our quick dinner, we headed up the Tollway to Addison (where our friends live). They had all taken off of work that day, so we had a full day of drinking to catch up with. We met them at The Mucky Duck, the local watering hole. The beer list was not going to overwhelm anyone, but we did not have a bad beer while we were there. There was live music. It was a good time. That good time segued into more hunger (imagine that). A friend of mine told me, that in Texas, you can get brisket on anything at any time of the day, so we gave the Brisket Sliders (that came highly recommended) a shot. They lived up to the billing; the brisket was tender, topped with a tangy pickle and sweet sauce, all on a pretzel bun (which, everyone in their right mind knows, makes any sandwich better). I say this as a self-respecting Kansas Citian that goes out of his way to give no credit to Texas BBQ, ever, so you know that it has to be good. 

Saturday, before the match, we decided that we needed to observe some of the local beer culture. This quest led us to the beer garden at Deep Ellum Brewery. *It was initially explained to me that the Deep Ellum neighborhood in Dallas is equivalent to Westport in Kansas City. Although I can see the parallels, I do not wholeheartedly agree, but it's close enough for government work.* 

Deep Ellum Brewery Beer Garden

How the beer garden at Deep Ellum works is you pay $10 for a sweet pint glass (that you get to keep) and 3 drink tickets. You can choose from any of the beers that Deep Ellum has on tap at that time, we even got to choose from two Armadillo Ale Works (another beer company that co-brews at the Deep Ellum Brewery) beers as well. There is an outdoor space where there are tables with umbrellas and live music. There is also an inside area, where the taps are, that you can learn about the brewing process (during the occasional informational tours). We spent most of our time inside, because (as you all know) Texas is quite hot. The outside area was pretty awesome, the girl in cowboy boots and a skirt (another Texas thing) was killing her acoustic set, but it was just too hot. The beers at Deep Ellum were quite good: the IPAs, the Dallas Blonde, (my favorite beer) the Farmhouse Wit, and even the Rye Pils.

Easy Slider: The Roadside (left)
and The Sweet & Lowdown (right)

Luckily for me, Deep Ellum has local food trucks come sit adjacent to the brewery. On the day that we visited, it was the Easy Slider Truck. Initially, I was thinking "okay, sliders could be okay". The sliders were bleeping incredible! These were the most innovative sliders that I have ever had the pleasure of putting my mouth around! Just check out the list of sliders that we tried and know that as weird as some of them may sound, they were all executed perfectly and were simply amazing! The Roadside: Angus Beef, Cheddar, Bacon, Truck-made BBQ sauce, grilled jalapenos, crispy fried onions. That one sounds normal enough (but still delicious), right? Wait for it. The Black and Blue: Angus Beef, Bacon, Truck-made bleu cheese slaw. Still not too crazy, right? Keep waiting for it. The Sweet and Lowdown: Angus Beef, Goat cheese, Bacon, Strawberry Jam. Now we are pulling into crazy town. The Nutty Pig: Angus Beef, Creamy Peanut Butter, Bacon, Lettuce, Onion, Tomato. Peanut butter on a slider? Full on nuts! Full on amazing! If you ever find yourself in Dallas, please do yourself a favour and stop by the Easy Slider truck! 

(Insert a detailed description about how Sporting should have won the game and how my boy C.J. Sapong should not have been red carded for an F.C. Dallas player's face getting in the way of a ball that he kicked.)

Torchy's: Brisket Taco (left) & Mr. Orange (right)

Before getting out of town on Sunday, we stopped at a local chain that the locals eat up (bad pun intended): Torchy's Tacos. Torchy's has a good mix of traditional Mexican tacos and fusion tacos. They had a shrimp taco that tasted just like Puerto Vallarta and some brisket tacos (because everything in Texas comes with brisket) that were overstuffed with smokey brisket & cheese. We tried a few other tacos too, which were good, but the two listed above were by far our favorites. One thing that surprised me at Torchy's: they had fountain soft drinks made with real sugar (no high fructose corn syrup here). The chips and guac were also pretty stellar! 

After a LONG LONG flight delay, we finally arrived back in KC (the promised land). Until next time Dallas, until next time.

Back On My Food Truck Game

With another Food Truck Friday just hours away, I had to let you know about some of the food trucks that I have recently checked out for the first time.

Chorizo & Pulled Pork Arepas

Eat Arepas is a brand new food truck that has one simple message: "Eat arepas!". "What are arepas?", you ask? Made of white corn grits, Arepas are a starchy vehicle to Awesomeville. They are to Colombians what bread is to Americans, what tortillas are to Mexicans, and what Pita is to Mediterraneans. These things are really killer and taste like a grits cake (so if you love grits like I love grits, you will love these too). In Colombia, arepas are typically buttered, salted, and topped with Colombian cheese (that is most similar to queso fresco, only not quite as dry). However, Al and Amy had a bigger vision for them when they decided to bring these Colombian treats to the streets of Kansas City. 

At Eat Arepas you can get: pulled pork, chorizo, steak, roasted peppers, or "solo queso" on your arepa. You can also buy packs of arepas at the truck to take home and accessorize as you please (ideas include: PB&J, Nutella & banana, burnt ends, avocado, or any of the options served at the truck).

Taco Republic

Taco Republic (truck edition) is the latest offering from Bread & Butter Concepts (the geniuses behind such restaurants as BRGR, Urban Table, and Gram & Dun). The game plan was to open a brick and mortar version of this restaurant this past spring, but after some hiccups, they decided to send a truck to the streets in the interim. This taqueria reminds me a bit of a mash-up of Port Fonda (the truck) and Torchy's Tacos (in Dallas & Austin). The tacos are better than the ones that were served at the Port Fonda truck (IMO), not stuffed quite as full as a Torchy's Taco, and a tad more expensive than I am used to paying for street tacos (but not unfairly priced). The tacos are made with quality ingredients, those ingredients are cooked slowly, and you can taste that.

Cochinita Pibil & Tecate Barbacoa

I have tried the Tecate Barbacoa, Cochinita Pibil, Tinga, and Puerco Rojos from Taco Republic. My favorite (and my wife's) being the Cochinita Pibil, by a lot. All of the tacos were good, but after trying that taco, I have to say that it dwarfs the others. There is something about that Yucatan-style marinated pork that is going to keep me coming back. You can also get Mexican Coke and all of your favorite Jarritos flavours at the truck.

Boom Boom Tacos

Beauty of the Bistro is a relatively new truck that offers up classic American fare, with a twist: Sandwiches, Burgers, Tacos (although I know are not American), all the way to Mac & Cheese. I have only had the pleasure of partaking in the Boom Boom Tacos, which were phenomenal, and did not require a trip to The Hawk on Halloween (and also probably tasted a lot better) - link purposefully foregone. The Boom Boom Tacos are jam packed with pulled pork, broccoli slaw, homemade roasted salsa, and topped off with a jalapeno aioli. The pulled pork and the broccoli slaw complimented each other very well. I cannot wait to try more from BOTB; perhaps the Crawfish Mac&Cheese or the Boom Boom Burger!

Wilma's Real Good Food is run by a mad scientist by the name of Brett (Brettski as the guys call him). Brett's madness is right up there with that of Adrian (of Indios Carbonsitos), Brandon (of Jazzy B's), and David (of Prairie Fire Oven, he put beets on a pizza for goodness sake). Brettski is an OG in the KC food truck game, but for some reason, it took this long for our paths to cross.

Barnyard Bliss

When I say Brett is a mad scientist, here is what I mean: The two items that I have had from Wilma's are the Barnyard Bliss and the Hong Kong Cletus. If those names by themselves did not peak your interest, just wait to hear what each of those are. The Hong Kong Cletus looks like a pretty straight forward homemade crab rangoon (from the outside), but when you bite into it and taste the pickle and bacon that have replaced the imitation crab meat (that most restaurants try to hock you) in this rangoon, you know you are in heaven! Following up something like the Hong Kong Cletus will leave some big shoes to fill, but the Barnyard Bliss delivered (and then some). Barnyard Bliss is a hoagie roll filled with seared steak and provolone cheese that is then topped with two deep fried-soft boiled eggs. *My Barnyard Bliss was a Lance Armstrong version (only one egg) because I got the last one*. That melted provolone and copious amounts of red meat alone were worth the price of admission, but then you put that egg on top of there and you have a masterpiece! This thing will make an egg burger tuck its tail and run. You need to try this, like yesterday!

Atole Ice Cream

Every month or so, a group of current and former co-workers of mine go to lunch to catch up on life, work, and college athletics. We always try to pick somewhere local and new to at least half of the group. Our most recent lunch landed us in the dining room of Frida's Contemporary Mexican Cuisine.

Frida's Contemporary Mexican Cuisine is aptly named. Both the ambiance of the dining room and the food presentation are unmistakably contemporary, which I did enjoy. My personal favorite touch was the Agave plant painting that you can see in the picture below, on the right side of the photo. The presentation is nice, but most important to me is the flavour of the food. 

Frida's tacos came highly recommended by an attendee's wife. She claims that they are the best tacos ever. I have to respectfully disagree. However, I have stated many times that my frame of reference is much different than most Gringos, I have had some great tacos in my day! The tacos at Frida's were street style and were not bad, just not the best I have had. If I go back again, I will probably get the Tamal that is stuffed with goat cheese and poblano pepper. This is what my gut told me to order in the first place, but I mistakenly went against it.

Right now, you are probably asking yourself "Where is the awesomeness that he always writes about?", hold on baby birds, I'll feed you. The awesomeness at Frida's comes in the form of a happy accident. As it was told to me, this dessert was created completely by accident. Frida's used to (and may still upon special request) serve Atole, which is a masa based drink that is a sort of Mexican cinnamony-hot chocolate. One night they accidentally froze the Atole mixture and the result was a wonderful ice cream-like substance. Everyone that tried the masa based ice cream loved it, so Frida's began serving it as its own menu item. The frozen Atole comes sprinkled with cinnamon & nuts and drizzled with house-made goat's milk caramel. This dessert is out of this world! I highly recommend a trip to Frida's, even if you are a taco snob like myself, solely for the frozen Atole! You will not regret it!

My Sit Down with Aaron Sanchez at Mestizo

The thought of getting a chance to have a sit down meeting with Chef Aaron Sanchez is the type of thing that will get even the most even keeled food blogger's heart racing. Not only was my heart racing, but I was as giddy as a school girl, when I got a chance to meet Chef on Thursday afternoon. When I first got the confirmation email for my meeting with Chef Aaron, I couldn't believe it, I even questioned if it was real. It was in fact real and he could not have been any more personable!



Therealjohnleach with the real Chef Aaron Sanchez
(not the winner of the Mestizo anniversary look-alike contest)



When Chef walked into his Leawood restaurant, Mestizo, he exchanged pleasantries with every person that he passed. Before he came and sat down at the table with me, he even complimented a waiter's new shoes (granted they were MOZO shoes, but the point is that Aaron noticed such a small detail). I believe that is just the way that Chef Aaron is, a nice genuine guy that cares about others.

I had completely geeked out and typed out all of the questions that I wanted to ask Chef Aaron, but when he came over and sat down with me at the table we began to have a conversation like old friends just shooting the breeze. After I thanked him for taking the time to sit down with me and apologized for being slightly (okay, maybe a little more than slightly) star struck, he thanked ME for coming in and asked me about my blog.

My biggest question for Aaron: Having multiple restaurants in New York City, what brought him to KC? It turns out that one of his business partners is from Wichita and told him that KC's culinary scene was where it was at. They put together a "kickass" team, and now they are celebrating their first anniversary at Mestizo. We then went on to talk about everything from our favorite places in Mexico (check out Chef Aaron's new show, that he just finished taping, where he visits multiple destinations in Mexico) to the awesomeness of the tongue tacos at Mestizo.

Chef Aaron is far from an absent owner that simply puts his name on a sign and cashes a check. He is in KC for about a week each month. The menu is comprised of many items that will be familiar to anyone who has read his most recent cookbook. He even went on to say that he enjoys the Food Network shows that he is on, but that he is a chef and restaurateur first and a Food Network star second. If you met him on the street, and did not know who he was, you would never guess that he is a celebrity (or even a professional chef with his apparent lack of stereotypical chef ego).

It was such an awesome experience getting to sit down and talk with Chef Aaron, although I had much more that I wanted to ask him, I am very thankful that he took time out of his busy day for me (just some schmuck with a keyboard and internet access). And to be fair, I could probably spend a whole day with the man and still not have time to ask all of the questions that I would like to ask. All of that being said, here is the reason for the meeting, the food.

The Food:

Everything I have had from Mestizo has been awesome!

The chips and salsa are fresh (and as you know, I don't judge Mexican restaurants on chips and salsa, but will make note of it if it is really good). The table salsa has a very distinct (but not at all overpowering) taste of garlic that is undoubtedly cooked as described in the Garlic-Chipotle Love recipe in Aaron's book Simple Food, Big Flavor. Mestizo serves 6 different salsas, that can all be purchased in to-go containers (if you just can't get enough), ranging from mild to sweet to spicy.

The Corn Chowder is perfect on a cold fall day, it warms your insides and is like Mexican comfort food. The sopa (yes, we are doing Spanglish for this post) is creamy (but not too thick) with crunchy corn, small chunks of potato, and poblano chiles, garnished with ultra fresh cilantro. As you can tell from the before and after pictures, I didn't really like it.

After

Before

As I mentioned earlier in this post, the tongue tacos are awesome (and a subject of conversation between Aaron and I). Beef tongue, when done correctly, is one of the most tender meats you will ever eat. However, when done incorrectly, it can be very chewy. Aaron says that the tenderness of the beef tongue is directly related to the time taken in the braising process, a slow braising (in water or lard) is the best method Chef says that a perfectly done beef tongue is the definition of the word "unctuous", a word that those in the biz often misuse. When the time is taken to do it right, the end result is magnificent (like the tongue tacos at Mestizo). The tacos are served on made to order corn tortillas with tomatillo-avacado salsa (which is like a very thin guacamole with the deliciousness of roasted tomatillo), cilantro, a fresh lime wedge, and what I believe to be radish pieces (instead of the onions that you would typically find with the cilantro). You can even watch the corn tortillas be made at the cold station while you wait for your food. The tacos also come with Drunken Beans, which are delightful smokey flavored beans cooked in Dos XX. (Please pardon the scatterbrainedness of this paragraph, I just get so excited about tongue tacos)

I was also able to preview three new menu items, that are being unveiled this week. The first of which was the citrus salad. The citrus salad features in-season citrus (today was tangerine, but blood orange is also in the future plans), lightly pickled onions, and bleu cheese that has been aged with figs. This bleu cheese would make even the realist of bleu cheeses say "THAT is some real bleu cheese!". This is not the cheese form the Cheezit commercial that thinks trick candles are funny. I love strong blue cheese, so this salad is perfect for someone like me, but if you do not like bleu cheese, then this salad may not be for you.

Then came the pork cheeks. The pork cheeks come served on a bed of rich creamy pozole. Pozole is sort of a ground hominy soup, if you will, that can be tomato based or cream based (this one happens to be very creamy, insert smiley face emoticon here). This dish is amazing! The tender pork cheek meat and the creamy pozole are a match made in culinary heaven.

Last, but certainly not least, the roasted quail stuffed with chorizo cornbread (yes, that is right, chorizo cornbread). When I first read Simple Food, Big Flavor, the recipe for chorizo cornbread was one that I pointed out to my wife that we had to try. And let me tell you what, it is just as good as it sounds! Awesome compliment to the quail meat! It is served on a bed of wilted spinach and roasted cherry tomatoes.

If you are like my friend Adrian and love the flavor of the food at Mestizo, but need some more heat, tell your waitperson that you want your meal made "En Fuego".

You still have a couple days to get out and partake in the anniversary festivities at Mestizo. Do yourself a favor and go do that, you will have a great food and an awesome time! (Also noteworthy, the wait staff could not be more awesome!)

Food Truck Roundup (Part Trois)

Food trucks (all street food really) have been the bread and butter of this blog since Day 1. I love everything about them and it has been way too long since I have made a food truck post. So without further adieu, here are a few of the food trucks that I have recently added to my rotation:

We will start off with a KC food truck veteran, that I just recently had the pleasure of trying: The Magical Meatball Tour. The Magical Meatball Tour (MMT) is a purveyor of fine meatballs, the most famous of which (and also most comically named) is the bleu ball. This made it an obvious choice for me, as I do love a delicious dish with a dirty name. The bleu ball slider was tremendous! The bleu balls come covered in a very spicy buffalo sauce, served on a bed of slaw and bleu cheese crumbles. The meat was tender and the slaw was terrific. The slaw was much more than a filler, it was a great compliment to the spice of the buffalo sauce. More bleu balls are definitely in my future (along with other ball varieties too). 

The Magical Meatball Tour is really an all around amazing food truck, it even comes complete with a Ringmaster (See photo to right). You can also find a MMT recipe in the upcoming edition of Food Trucks for Dummies, which is slated to hit bookstore shelves in April 2013 (I know what I am asking for for my next birthday). Stop by after you pick up your copy to get it autographed, but don't wait until then to see what all the buzz is about. My only regret was that I did not try this truck sooner.

Next up is Smokin' Fresh Streetside BBQ. Smokin' Fresh Streetside BBQ (SFSB) is Kansas City's only all-natural, organic-only BBQ food truck. SFSB also has the juiciest dry-rubbed, smoked meat I have ever had in my life. I do not know if the juiciness of the meat comes from it being organically raised meat, or the process by which it is cooked, and (speaking as a hungry truck goer) it really doesn't matter. All I know is that it is delicious regardless of where the juice comes from.

The brisket sandwich and burnt ends are both equally incredible. The burnt ends are done cube style (Jack Stack), not shredded style (Gates), which just works to hold the juices in until you bite into them. The brisket sandwich comes piled high with brisket, topped with a wonderful BBQ sauce.

Not only are Doug and Paula great barbecuers and food truck owners, but also great Kansas Citians and food truck supporters. On the weekends that they are not out with their truck, you will probably find them eating at another local food truck. Two of the nicest people that you will ever meet!

Crave of KC Food Truck is a newcomer to the local food truck scene. I have had two different varieties of the fusion tacos (and before anyone reminds me how much of a taco purist I am,  the rules of authentic Mexican tacos do not apply to fusion tacos, now back to the post), they are truly awesome!

The Chicken Fusion Tacos are great. I would have to say that my favorite part of them is the homemade peanut sauce (nut allergies beware). The chicken was also perfectly cooked. The Carnitas Tacos had incredibly tender carnitas and a great salsa verde (we all know I love a good salsa verde). The tacos pictured to the right are in the order in which they are described, from left to right.

Joe and Chris (and Matt too) are also great food truck owners and super nice people. They normally stick to the lunch circuit, but you occasionally catch them in the evenings. Although, I do have to catch up with them for breakfast sometime, as they have an Amaretto French Toast that I just have to try. I feel like it may even give my Wheatfield's sour dough French Toast a run for its money.

Driftwood KC was a new truck when I first tried them (this summer), but by the time my lazy butt has gotten around to writing about them, most of you have probably already tried the smoky goodness that is Driftwood KC. Driftwood is owned and operated by a classicly trained chef that just got sick and tired of working for The Man. I cannot say enough about this truck, I have dined at some good food trucks in my day, but Driftwood is easily in my top 5 (if not top 3)! I am lucky enough to work just a few blocks from this truck, thus I have had almost everything on the menu.

The brisket sandwich is awesome, the brisket is tender and the bed of slaw that sits inside the bun with it is incredible! Like MMT (above), this slaw is not just a complimentary component of an entree, it is good enough to stand on its own. The slaw is what I would call a very rugged cut slaw, which I love, and the flavour profile of the slaw morphs as it sits on your palate (you get the sweet, then the savory, then the tangy, then a tad bit of kick at the end, just wonderful). The complex flavour profile of the slaw comes from the garlic-chipotle aioli that holds the cabbage and onions together. Plus, don't even get me started on the molasses based BBQ sauce (I am a sucker for a good molasses based sauce)! You will need a knife and fork for this sandwich, do not plan to eat it like a sandwich.

My favorite item on the menu is the ribs. These are quite possibly the meatiest ribs I have ever had in my life, I would swear that they came off of either a brontosaurus or Hogzilla, yet they are not tough and chewy at all (as most meatier ribs are). Also, if you are not as huge of a sauce fan as I am, I put the globs of sauce on myself, it did not come through the window like that.

The fries are also great, they are fried when you order them and then tossed in a BBQ rub. Whether you like them with the bacon and bleu cheese aioli or the molasses BBQ sauce, you cannot go wrong.

My only complaint is that they are not open more days of the week, or for lunch and dinner, but this is probably better for my waist line in the long run.

And finally, a Food Truck Roundup post would not be complete without an update on the ever changing menu of Indios Carbonsitos, who along with MMT will have a recipe in the forthcoming edition of Food Trucks for Dummies. The Akcel sandwich is killer, and I am pretty sure it is my wife's new favorite menu item. You can order it tame (recommended for those with stomachs prone to ulcers) or on fire (which would clear even the toughest sinus congestion). The cheese on the Akcel is an awesome compliment to the carne in the tame version and offers a very small amount of relief from Adrian's "Diablo" sauce on the fire version of the sandwich. At the end of the day, you really cannot go wrong either way, unless of course you have a sensitive stomach (in which case you should probably go tame).

Happy Trucking!

Hickok's

Hickok's Bar & Grill is one of my favorite spots downtown, period! It's an awesome Southwest grill in the River Market area; it took over the old Dos Hombres building a little over a year ago. We go to there for any reason, but we are particularly fond of going there after Royals games. Hickok's is not just a great lunch spot, not just a great dinner place, not just a great happy hour place, but completely awesome in every way!

To start out with, "The best chips and salsa on the planet", as the menu states. Hickok's is one of the few places that charges for its chips and salsa, but it is WAY worth it! Its $2 for a bottomless order of "The best chips and salsa on the planet" for the table, they named them that, but I wholeheartedly cosign the name. There is some sort of smokiness to the salsa that I can neither figure out the source of nor stop eating. I probably eat my weight in chips and salsa when I am at Hickok's and I am not a huge chips and salsa guy by any means.

Every single entree that I have tried at Hickok's has been incredible! Whether it be the Boulevard Beer battered chicken fingers, that despite their small size (showing you why they are called "fingers"), are huge on flavour! The garlic-agave dipping sauce for the fingers is incredible too. The hot wings, which are done Peanut style, are huge, but not quite the pterodactyl size (like The Peanut). The Hickok's classic burger is indeed that, classic. The most recent item that I have had at Hickok's was the burrito bowl. Imagine a Pepperjax burrito bowl with more flavour. The chicken is better than Pepperjax, and I believe that it is the jalapeno ranch dressing on top that sets it off!

Disclaimer: I have had the crunchy tacos at Hickok's, and they (as everything else is) are quite good. I always harp on "Mexican" restaurants that have crunchy tacos, but this is not a Mexican restaurant, it is a Southwest grill, and Southwest grills have the Eating Awesomeness seal of approval to serve crunchy tacos (as long as you do not label them as "Mexican"). Its really just the principle or it more than anything.

Almost everything that I listed above can be had at a discounted rate during happy hour. The most wonderful thing about Hickok's happy hour is that it includes food and drink, and it is even in effect on Saturdays. Their happy hour menu is (and entire menu for that matter) ever-changing, so make sure to check their website (or with your wait-person) for the latest specials. Whether you want a Boulevard/Shlafly/Bud Light/Stella/Dos XX draw, a tall boy of PBR, a house margarita on the rocks, a frozen strawberry margarita, or food, you can probably find it on special at some time of the day/week at Hickok's.

Hickok's is incredible, and I have no shame saying it! I love nearly everything about this place, and in sticking with the theme of the Dos XX Man: "I don't always eat at Hickok's, but when I do, I eat a lot. Stay hungry my friends".

Extra Virgin and Glace

Extra Virgin (or Michael Smith lite, as I like to call it) is the brain child of local chef Michael Smith. You may know Michael Smith from his restaurant namesake, that is located adjacent to EV, or as the savior of The American Restaurant. Or you may not know him at all, but if you did not know him before dining at EV, you will surely not forget him after you leave. He nailed the upmarket tapas restaurant concept and gave the space an industrial semblance, the place has a big city tapas spot feel with a gritty Kansas City twist.

The menu items range from traditional Spanish tapas to items that are so daring that the inspiration could be nothing short of an ingredient basket from Chopped. From the traditional sliced meat plates, sliced cheese plates, almonds and variations of Spanish chorizo to the more adventurous duck tongue tacos, crispy pig ear salad, and fried duck gizzards, there is something for every appetite.

We started off with a couple of house cocktails from the bar, the red sangria and the Bicycling Bohemian. Let me just say that EV doesn't just employ a couple bar tenders that will pour you a glass of wine or the occasional gin and tonic, EV employs some of the most creative mixologists in KC. They make their own bitters, infuse liquors, and age their own house cocktails in charred oak barrels in the basement (see the Aged Manhattan). Mallory chose the sangria and it was amazing, not too sweet (as is the problem with some sangrias), but was still light enough to enjoy on such a hot summer day. I went with the Bicycling Bohemian, mainly because Bohemia is the name given to the neighborhood of my favorite Broadway musical Rent, but secondly because I saw Absinthe on the drink's ingredient list. The drink was very strong (but delicious) and came with an infused cherry (seed-in, don't chip your tooth thinking that it is a maraschino) in the bottom of the flute. Despite what Manet, Van Gogh, Picasso, and Oscar Wilde would have you believe, I did not hallucinate at all after drinking the Absinthe containing cocktail, much to no one's surprise. Granted: do not know how much Absinthe was actually in the cocktail (probably not much), the recipe for Absinthe has changed over the years, and I am unaware if it was poured with the appropriate Absinthiana, but the fact remains still sane (or at least it appears to me that I am still sane, I could be typing gibberish and have no idea).

Round one of tapas: The tacos. For our first plate of tacos, we ordered the Tuna Ceviche Tacos. These tacos were served with cold contents and came in small fried taco shells. The flavours that came bursting through immediately were the tuna and the smashed avocado. They come in a rack of 4, so these are great for a group of 2 or 4 (or an odd group of 5 that has a member that does not enjoy tacos, or group of three that has one taco lover, but I digress...).

Our second plate of tacos, we ordered the duck tongue tacos. Right in my wheelhouse, I know, anything with some meat that isn't your standard chicken, steak, or pork in a taco has my name written all over it. These were delicious, the highlights were the: spicy duck tongue, spicy red onions, and queso fresco. These (like the tuna tacos) are served in fried taco shells. IMHO they would be better if they came in soft corn tortillas, but are still incredible as is.

Round two of tapas: The Protein. First we ordered the Smoked Paprika Shrimp and Peaches. Let it be known that I don't really care for shrimp. I always draw scoffs when I reveal this to people, but to me, shrimp just taste like nothing (really expensive nothing). This dish proves that shrimp can have flavour, people just choose not to put the flavour in the shrimp. The smokiness of the shrimp mixed with the big bold flavour of the grilled Missouri peaches, was nearly the perfect combination! This dish was Mallory's favorite.

Our second plate of protein, we ordered the fried duck gizzards with "crossroads hot sauce". The duck gizzards are again, right up my adventurous alley. The gizzards and sauce were both delicious. If you have never had gizzards before, it is the bit of meat that is roughly located on the bird where the neck meets the breastbone. Gizzards are popular street food fair in much of the world. When fried, a gizzard is slightly chewy on the outside and very meaty and tender on the inside (the meat is much like chicken meat).

While all of the dessert that we saw floating by to other tables looked incredible, and the churros were calling my name, I had already promised to take Mallory to Glace after dinner.

Glace is this awesome little artisan ice cream joint. This was our first time, so we tried a good number of samples, only to find out how unbelievably awesome all of the flavours are (which only made the decision that much more difficult). Far and away, the Roasterie Organic Coffee was both of our favorite flavour. After Mallory stole my combination of Roasterie Organic Coffee and Christopher Elbow Dark Chocolate (two KC legends), I was forced to rethink my selection (since we have this unwritten rule that we always have to order different options, so we can try more items). I ended up going with the ROC and Bananas Foster, per the recommendation of the girl behind the counter, boy was it incredible. Mallory even liked the Bananas Foster a lot, and she usually doesn't like banana flavours outside of real bananas. Would recommend this place to anyone that is looking for a great scoop (or two) of artisan ice cream. I honestly think that it is impossible to try a bad flavour here! Perhaps next time I will give Farmer Bob's Sweet Corn a shot.