America is stacked with regional pizza styles, as Kansas Citians know well from encountering the strange creation folks on the other side of Missouri developed using Provel cheese and what appears to be saltine crackers.
Nowhere does America’s dream of the “melting pot” seem more perfectly realized than the food court, where the sometimes competing, sometimes complementary aromas from a dozen fryers and flat-tops tangle in the air like a den of scent snakes.
Kansas City's new food hall is accepting applications for chefs. Davis Engle, vice president of Meriwether, and Kim Warren, a principal at Hufft Projects, provide an update on Parlor KC's progress.
The East Crossroads, arguably downtown’s most intriguing emerging neighborhood, is getting another first, this one a national, shared-dining trend called the food hall.
