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.
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| Selection of bread
with sweet butter |
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| Selection from antipasto table – heirloom tomato panzanella
was the highlight |
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| Gnocchi with duck ragu |
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| Grilled salmon fillet with string beans, Yukon gold potatoes
and mustard sauce |
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| Lasagna Bolognese |
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| Pork shank |
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| 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.
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| ‘Jumbo’ sandwich with turkey and pork |
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| Pork baby back ribs |
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| Sides of potato salad and hickory pit beans |
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