Food & Drink

Mouthwatering Menu Updates

Temperatures got you down? We’ve got something that will cheer you right up: a look at the latest new menu items from around town.

We raved about Affäre chef-owner Martin Heuser’s bison menu earlier this summer, and it seems KC was equally enchanted: It sold out within two weeks. Now Heuser has teamed up with barbecue champion Russ Muehlberger for round two: barbecue. Dishes include the bison BBQ sampler with burnt ends, brisket, meat and cheese balls, pit beans and green apple-cranberry slaw; a bison burger and brat duo; and Polynesian bison BBQ served with peach-jalapeno salsa, fried curry rice and pineapple BBQ sauce. The menu is only available while the bison supply, sourced from Lazy D Heart Ranch outside of Westmoreland, Kansas, lasts, so hurry in.

Gram & Dun is one of our favorite places to visit for happy hour, now more than ever. The Plaza restaurant recently launched a new bar eats menu (available after 4 p.m., while supplies last) featuring the KC Dog, a Sicmeca’s all-beef frank with lime pickle relish, cherry mustard and pickled mustard seeds on a pretzel bun alongside potato chips; the CBS Burger, packed with chuck, brisket and short ribs; hot and sour ramen with beer braised pork belly, a soft-boiled egg and scallion; fried chicken skins with hot sauce and honey; and beef fat fries.

Things are getting hot at Yard House, which has added Nashville Hot Chicken to its list of house favorites. The restaurant’s take features in a blend of spices that includes chipotle powder, pepper for heat and brown sugar for a little sweetness. Accompanying the hot chicken are sweet potato pancakes, pickles, ranch dressing and honey hot sauce. Crispy duck wings, tossed with a maple sambal soy glaze and toasted sesame seeds then served with an herb salad featuring cilantro, basil and mint with red onion, are also now on the menu along with cucumber citrus tonic, an updated sidecar and Blood & Smoke, a blood orange and ancho chili-spiced margarita.

Yard House’s new Nashville Hot Chicken.

After revamping Barrel 31′s menu this spring Executive Chef Eric Carter has introduced six mouthwatering additions to the lineup. Pulling from comfort food and southern flavors, dishes include: herb and Jack cheese waffles with chicken fried steak, crispy chicken skin and Fresno pepper caramel; a BLT with crispy oysters and mustard greens; sweet tea-braised pork belly with pimento cheese grits; fish and chips; steamed mussels in a whiskey brown butter sauce; and chocolate cobbler, topped with peanut butter whipped cream and a graham cracker crumble.

Another reason you’ll want to stop in: In honor of National Scotch Day, Monday, July 27, Barrel 31 is serving up a five-day steak and Scotch pairing special including a 28-day dry-aged flat iron steak and a two-Scotch Glen Grant 10-year and 16-year flight for $30. The deal is good now through Friday, July 31.

Barrel 31′s new fish and chips, made with Gulf Coast grouper served alonside grilled lemon, snow pea slaw, house cut fries and remoulade sauce. Photo by London Angelique Photography.

Parisi’s seasonal drinks are one of the many reasons we love the chic shops. Tonic takes center stage with the lemonade and tonic as well as the toddy and tonic, refreshing sips for the hot days we have ahead of us. And we can’t wait to try the iced horchata latte.

Stay cool and channel your inner islander with The Well’s new tiki-inspired cocktail menu. The offerings include a refreshing take on a mojito served off the tap in a pineapple, a signature rum punch and The Well’s most unique tiki drink, a twist on the piña colada served in a coconut shell. Along with the drinks, the rooftop patio is transformed for Tiki Tuesdays with tiki torches and live island music 7 to 10 p.m. Suddenly summer doesn’t seem so bad.

Affäre, Gram & Dun and Parisi photos via Facebook.