Bob Wasabi Kitchen - chef’s choice sashimi.The vegan broccoli salad has an addictive carrot ginger vinaigrette and their famous martini comes with a lemon twist, olives and salt and vinegar potato chips. The beloved cheeseburger comes with potatoes that are crispy on the outside and soft on the inside. This has been the best curbside carryout meal I have had to date. The Campground - double cheeseburger, broccoli salad and a martini.It’s a huge loaf, but we found plenty of ways to use it (mostly tearing off a piece while passing through the kitchen).
I picked this up curbside for the first time when I was driving around aimlessly with a child asleep in the car seat.
#Takeout restaurants full
While chef Michael Corvino’s menu is full of standouts, this has always been a favorite of mine and now they're available to-go (with a side of tater tots & cheese aioli if you’re feeling bold). These funky and sour ribs are glazed in a caramelized fish sauce and topped with fried garlic, herbs, and lime. While it's always been on the regular dinner menu, it's now being offered as a meal for four or eight people.ĭanielle Lehman, Open Belly Podcast and CurbsideKC: The Bolognese sauce covering the layers of pasta in this will satisfy everyone at the table. The meats lived up to their reputation, and the Antler Room stamp elevated them beyond typical barbecue fare. You can only get these on Fridays when they do a collaboration with the pop-up sensation Harp Barbecue, but in general the Antler Room has replaced its more upscale offerings with a number of casual and creative sandwiches. The Antler Room - smoked pastrami brisket Reuben and brisket banh mi.I love all the sides, especially the elotes, kimchi fried rice and broccoli with chili and lime. This economical to-go option pairs the restaurant’s signature wood-fired chicken with four sides, fresh tortillas, salsas and homemade pickles.
The tater tots and huge chocolate chip cookie also offer a childhood satisfaction of a classic all-American grade school lunch, but prepared at a high level. I’ve come to the definitive conclusion that this cheeseburger with aioli, pickles, muenster cheese and charred onions holds up the best in the city. I also like the tacos with homemade salsa and the variety of daily specials that chef Carlos Falcon offers. It feels luxurious to eat fresh seafood this good at home. The slices are huge and satisfying but I always opt for a whole pie if I want breakfast the next day. It travels great from the Crossroads Arts District, too. This comfort food featuring chicken, pesto, sun-dried tomatoes and pine nuts packs a flavor-filled punch. It's also a more travel friendly representative of the small plates that chef Nick Goellner focuses on in the dine-in restaurant. This Japanese inspired combination of crisp pork, pickles, radicchio, kewpie mayo, katsu sauce and dried chili peppers makes this an incredibly satisfying sandwich that’s hearty and balanced with flavor.
The Antler Room - fried pork tonkatsu sandwich.Of the restaurants they've traditionally preferred to dine in at, these are the places they're appreciating as takeout - along with some recommended dishes. Over the last few weeks, KCUR's food critics have been sampling new restaurant to-go offerings as well as gauging how well some of their favorite dine-in dishes translate to takeout. Restaurants have had to adapt their menus to be more to-go friendly, too, which has been easier for some than others.ĬurbsideKC, a database created by Danielle Lehman, lists the many Kansas City restaurants that currently offer curbside pickup, takeout and delivery, some for the first time.
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