Story landed a spot in MSN's article, The Bucket List Restaurant in Your State, so Belinda Post of KCTV5's Better Kansas City paid Chef Carl Thorne-Thomsen a visit. Watch the video to learn how Chef prepares his popular lobster tagliatelle, halibut and octopus dishes. Watch the video here.
Self-taught bartender Daniel Purdue has been at Story since 2014, often incorporating cooking techniques into his cocktails, such as using a sous vide to make turbinado syrup for the spring cocktail list.
Local produce and seasonal ingredients are often the catalysts he uses in creating a new drink like the Strawberry Breeze, which contains a homemade strawberry shrub. One of the area’s more lighthearted cocktails, the drink leans on fresh fruits and is tied together with elderflower liqueur.
1 oz Tito's Vodka
.5 oz St Germaine
.5 oz Cointreau
.75 oz fresh squeezed lemon juice
.5 oz house made strawberry shrub
3 dash Fee Brother's Peach Bitters
Shake all ingredients and strain into a chilled cocktail shell. Garnish with some fresh mint. To make the strawberry shrub, heat up 1 cup of water and 1 cup of white sugar on the stove until the sugar is dissolved, then add 2 cups of sliced strawberries and let simmer over low heat for about 15 minutes and strain out the strawberries.
Purdue likes to add 1/4 cup of a mild white wine vinegar, but it can be left out. Store it in the fridge and it will stay fresh for a couple of weeks. It also makes a great strawberry lemonade: just mix 1.75 oz strawberry syrup and 1 oz lemon juice with 4 oz of water.
Full article here.
by Natalie Gallagher and Sherry Kuehl
This suburban Kansas City restaurant has been quietly turning heads with its contemporary American cuisine and upscale atmosphere, earning honors from Wine Spectator and The Diner's Club, among others. Diners can stick to à la carte fare or opt for a six-course tasting menu. Either way, reviewers say you can't miss the smoked duck empanadas, served with black beans, avocado, jicama, and barbecue sauce.
Reviewer rave: "The service was impeccable. The food, oh so delicious. The restaurant was quiet even though full of people, but it wasn't stuffy at all. It was so nice to have a conversation between the three of us where we didn't have to raise our voices to be heard. I had the green salad, Mahi Mahi, and a perfect lemon dessert. Oh, and did I tell you about the bread? Baked in house — it had soul. Altogether, a perfect meal!" — Roxy236 on TripAdvisor
See the full article here.
It is said that a dish tells a story, from the growing and sourcing of ingredients, the way they are prepared and paired, and, of course, the final eating experience itself. Whether eating a delicate scallop revives memories of childhood beach escapades, or to conclude a chapter by drinking a mature vintage, there is part of a story in each bite and sip. This is the idea behind the restaurant Story, where head chef and owner Carl Thorne-Thomsen spends time carefully selecting and pairing the freshest and most interesting ingredients to create a menu and dining experience with character and history.
The story continues to develop whilst browsing the wine list, taking the reader around the world, with particular lengthy chapters in California, France, and Italy. With over 500 labels now stocked, the breadth and depth of the wine program is commendable. What stands out, though, is its domestic selection, which celebrates the best of Napa Valley, Washington, and Oregon. View the feature here.
The Best Restaurant in Every US State - MSN.com
KANSAS – STORY
Since opening in 2011 this restaurant in the Prairie Village Shopping Center has racked up the awards, including James Beard semi-finalist for Best Chef in the Midwest and Food & Wine magazine’s best new chef for 2014. Dining here it’s not hard to see why it’s proved so popular with a menu full of beautifully-presented eclectic dishes with French and Italian influences.
By contributing writer Leigh Elmore
It’s May and chefs all over the Kansas City area are chomping at the bit for the newest and freshest produce showing up at the farmers markets dotted around town. Chef/owner Carl Thorne-Thomsen of Story in the Prairie Village Shops is leading the charge.
“This is the best time of year in my opinion. Everybody’s excited,” Thorne-Thomsen says of his peers in the local culinary community. “We’re finally through with winter.”
Chef Thorne-Thomsen takes a hands-on approach to supplying his kitchen with the freshest available selections.
Continue reading here: http://spaceskc.com/articles/to-market-to-market/
According to FlipKey, the restaurants "deserve to be a stop on your next vacation" because of their "impeccable service, adventurous menus, a prime location, a distinct atmosphere or some combination of all of those items."
Q39, which has been working on expansion plans, racked up the honor in Missouri.
In April 2014, Rob and Kelly Magee opened their first restaurant at 1000 W. 39th St. in Kansas City. Since then, they've been drawing critical praise, including scoring a spot on Zagat's list of the 15 "hottest BBQ joints" in the United States
On the other side of state line, Story in Prairie Village continues to build on its narrative with the new honor.
The Kansas winner was opened in May 2011 by Carl and Susan Thorne-Thomsen. The upscale neighborhood restaurant at 3931 W. 69th Terrace has developed a reputation for serving up contemporary American cuisine and winning awards.
Story, which has won Wine Spectator's Award of Excellence for the past few years, moved up to the next level of recognition with a "Best of Award of Excellence" in 2015. Previously, the restaurant was named to OpenTable's list of top 100 American fare restaurants.
Carl Thorne-Thomsen, the restaurant's chef, won Food & Wine Magazine's "People's Best New Chef" in 2014 and was a 2013 James Beard semifinalist nominee for Best Chef Midwest.
In early 2014 we launched our 50 States Series on the FlipKey blog. Throughout the months we’ve touched on a number of subjects – awarding businesses, museums, activities and more with a spot on our lists. We spent time highlighting their attributes, accomplishments, and why they deserve to be a stop on your next vacation.
We’re starting back at our roots with this post – as we name another 50 restaurants from around the USA to this prestigious list. ‘A restaurant worth traveling for’ is an eatery with either impeccable service, adventurous menus, a prime location, a distinct atmosphere or some combination of all of those items. From a beachside food truck to a dining room draped in white linen and crystal, all types of restaurants were eligible to be on our list. We highly encourage you to find time on your next vacation (or even in your local area) to plan a pilgrimage to any of these award-winners. Without further ado, here are the 50 restaurants we’ve chosen for this year’s list:
See the list: https://www.flipkey.com/blog/2015/12/07/50-states-series-best-restaurants-worth-traveling-for-2015-edition/