In Kansas City Magazine
by Emily Park March 1, 2022
There’s no shortage of top-notch restaurants, bakeries, and eateries in Kansas City that leave tummies full and cravings satisfied. So, it should be no surprise that not one, but two local establishments are semifinalists for a James Beard Award—basically the Academy Awards of the food industry.
So, which two local eateries should you move up your must-try list?
Story Restaurant: Carl Thorne-Thomsen, chef and owner of the Prairie Village restaurant is up for the Best Chef: Midwest category.
Yoli Tortilleria:, the owners of Yoli Tortilleria, are up the Outstanding Baker category for their freshly made tortillas.
IN Kansas City asked the three chefs for the best way to sample their dishes and products. Here’s what they suggested.
Carl Thorne-Thomsen, Story
Chef Carl Thorne-Thomsen
Story offers an incredible menu of New American dishes. It can be hard to choose which dish to order, so Thorne-Thomsen shared three of his favorites on the menu.
Braised Beef Short Ribs
“Made with potato gnocchi, green beans, bacon, and onion rings, this entree reflects our thoughts on ‘meat and potatoes.’ We cook the short ribs for eight to ten hours, tucked in a bed of vegetables and fresh herbs. The gnocchi are handmade with smoked potatoes. Green beans and bacon are a classic pair. Onions—which might be hidden in the sauce of a traditional braised dish—find themselves front and center, perched atop the beef as crispy rings in a tempura-style batter, the first thing the guest’s eye sees as the dish arrives at the table.”
Smoked Duck Empanadas
“The first dish on the original Story menu, these empanadas were influenced equally by European culinary traditions I grew up with, the Latin American flavors I love, and Kansas City barbecue culture. For the filling, we slow cook ground duck with chiles, spices, and aromatic vegetables, then we smoke the mixture over applewood. The empanadas arrive at the table with smashed avocado, black beans, and a barbecue sauce with a balsamic vinegar base.”
Doughnuts
“We punch out the doughnut holes daily from brioche dough. During evening service, we fry them to order, glaze them with salted caramel, then line them up on a smear of vanilla pastry cream and a drizzle of tart passion fruit syrup—a perfect dessert to enjoy on your own or share with others.”
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