On my recent trip to the USA I paid a visit to family in Kansas City. KC is not generally known for it’s culinary prowess, however, I did eat while I was there and it wasn’t all bad.
On my first day in town, my grandma and aunts took me to brunch at Lidia’s Italy, which is the westernmost of Lidia Bastianich’s ‘Lidia’ branded restaurant group.
Lidia’s is in a beautiful red brick building with an refined farmhouse vibe. On Sundays they have a market brunch ($24) that features a buffet of antipasto and desserts with a la carte mains. The food was rustic and flavourful but the presentation was lacking.
|Selection of bread with sweet butter|
|Selection from antipasto table – heirloom tomato panzanella was the highlight|
|Gnocchi with duck ragu|
|Grilled salmon fillet with string beans, Yukon gold potatoes and mustard sauce|
|Grilled chicken panini|
Kansas City is good at barbecue. This relates to its long history as a location for cattle sales to the east and becomes evident during football season when you see the cloud of barbecue smoke from the tailgaters long before you can see Arrowhead Stadium. KC style barbeque is generally hickory based with a sweeter sauce than you would find in Texas.
Jack Stack is one of the oldest barbecue restaurants in town and is generally thought to be the best. The meat is smoky and tender, the sauce a tasty mixture of smoke, heat and molasses. One of the highlights of Kansas City style barbecue is the smoky hickory pit beans, which are a slow cooked combination the smoky meat, sauce and beans.
|‘Jumbo’ sandwich with turkey and pork|
|Pork baby back ribs|
|Sides of potato salad and hickory pit beans|