Kansas.com: Restaurants

THREE ITEMS AT JIMMY'S EGG

Fri, 21 Nov 2008 01:39 CST

The new breakfast and lunch restaurant -- part of an Oklahoma-based chain -- opened Monday at 7777 E. 21st St. (316-668-6900). It's open from 6 a.m. to 2 p.m. daily. Among the menu items:

1. Biscuit debris: From the breakfast menu, served all day, is this concoction of two buttermilk biscuits with country creamy gravy, grilled sausage and ham topped with melted cheddar cheese and served with home fries or hash browns.

2. Jimmy's garbage breakfast: Hash browns topped with grilled onions, bell pepper and sausage. Served with two eggs cooked to order and choice of homemade white or wheat toast or biscuit and gravy.

3. Chicken fried steak sandwich: Chopped steak that's breaded, fried crispy and served on a bun with choice of french fries, curly fries, home fries or fresh fruit.

A GOOD DEAL

Maharaja a welcome work in progress

JOE STUMPE — Fri, 14 Nov 2008 01:39 CST

For a city its size, Wichita has always seemed a little light on Indian restaurants. Other than Passage to India and Deshi Curry, which face each other across East 21st Street, it's a tandoori wasteland out there.

But the opening of Maharaja on North Broadway has brought good Indian food -- with some new-restaurant hitches -- within easy reach of downtown workers and central Wichita residents.

ON THE MENU: Beef, chicken, lamb, goat and vegetarian dishes prepared in a variety of Indian styles; freshly baked flatbreads; relishes, desserts, chai and other beverages.

DON'T-MISS DISHES: We were knocked out by our first visit to Maharaja. This was at lunch, when the restaurant offers an all-you-can-eat buffet. There were about a dozen items on the buffet, and much to our delight (and surprise), all were good to excellent.

The tandoori chicken was subtly flavored, the skin roasted to a beautiful red hue, and the meat slipped easily off the bone.

Menu additions at Uptown Bistro

Fri, 14 Nov 2008 06:56 CST

The popular restaurant in Old Town Square just made seasonal additions to its menu.

1. From the appetizer menu: Beef tenderloin bruschetta, made with sauteed beef and wild mushrooms stacked with roasted tomato, mozzarella cheese, balsamic glaze and served with black peppercorn crostini ($10). Also new: Baby bello mushroom sliders ($10) and seven spiced seared tuna ($8).

2. From the salad menu: Warm spinach salad, made with baby spinach tossed in a warm bacon dressing with wild mushrooms, red onion and sliced egg ($9). Also: Iceberg wedge salad, made with house-made herb and blue cheese dressing with fresh tomato and red onion ($8)

3. From the entree menu: Citrus pesto airline chicken ($17); bacon-wrapped pork tenderloin ($16); cedar plan salmon ($17); smoked duck breast ($19); grape leaf wrapped lamb loin ($29); herb-roasted crawfish stuffed with rainbow trout ($16); jumbo grilled shrimp ($16); 12-ounce KC strip with black pepper port wine reduction ($20); and a 5-ounce petite filet topped with blue cheese ($20).

A GOOD DEAL

Hyatt restaurant goes local

DENISE NEIL — Fri, 07 Nov 2008 07:00 CST

Before, it was a typical hotel steak house, with leather booths and dim lighting.

But after an overhaul, the Hyatt has an all-new restaurant with a progressive concept two years in the making.

It's called Harvest Kitchen/Bar, and it replaces both of the hotel's previous eateries -- the upscale Southwinds and the more casual White Rock Cafe.

The new restaurant, which officially opened two weeks ago, uses the increasingly popular farm-to-table concept, meaning that the menu consists of dishes made mostly of locally grown, locally produced ingredients.

"The majority of everything that's served is local to the city or state of Kansas," said Stephen Stewart, the Hyatt's general manager. "The benefits are obviously huge, especially in regards to freshness."

Three bites of sandwich news at Planet Sub

Fri, 07 Nov 2008 01:42 CST

Planet Sub, the sandwich shop at11333 E. Kellogg and 3526 N. Rock Road, recently made a few additions.

1. Chipotle chicken wrap: Chicken, American cheese, onions, fresh red peppers, lettuce and smoky chipotle sauce wrapped in a tortilla and baked.

2. Greek chicken wrap: Chicken, feta cheese, dill, black olives, cucumbers, sprouts, tomatoes and vinaigrette dressing wrapped in a tortilla and baked.

3. Sandwich of the month: A new feature. This month, it's the Big Dipper, made with roast beef, provolone, red onions, horseradish and a side of au jus.

A GOOD DEAL

Goodbye, Willie; Howdy, Rowdy

DENISE NEIL — Fri, 31 Oct 2008 01:39 CDT

From the Emerson Biggin's school of restaurant naming comes Rowdy Beaver, a restaurant and tavern that opened in September in the former Willie C's space in west Wichita.

The restaurant, based in Eureka Springs, Ark., is expanding its concept to several cities, starting with Wichita.

ON THE MENU: Most of the menu consists of what seems to have become the Wichita standard: steaks, seafood, pasta dishes, sandwiches and salads. (A little variety, please!)

But Rowdy Beaver offers a few unique dishes that keep the menu interesting, and they do what they do pretty well -- in most cases.

DON'T-MISS DISHES: Our visit had two highlights: a giant steak and a basket of fried green beans. Rowdy!

Three pizzas at Heroes

Fri, 31 Oct 2008 01:39 CDT

The popular Old Town bar recently added fresh-baked pizzas to the menu. Among the selections:

1. The Linebacker: A meat extravaganza topped with pepperoni, Italian sausage, beef, ham, bacon and a six-cheese blend. It's $6.99 for a personal 7-inch pizza, $14.99 for a 12-inch large.

2. Buffalo ranch chicken pizza: Topped with spicy buffalo sauce, a six-cheese blend, fried chicken and a drizzle of ranch dressing. It's $6.29 for a small, $13.99 for a large.

3. Sweet pepper bacon cheeseburger: The pizza version of the bar's signature burger, made with beef, tomatoes, onions and sweet pepper bacon. It's $6.29 for a small, $13.99 for a large.

4. Build your own: Diners can design a pizza by choosing from a long list of meats and vegetables. A small is $4.99, 50 cents for each topping. A large is $10.99, $1.25 for each topping.