______________________
Jasper's Italian Restaurant
1201 W
103rd St, Kansas City, MO 64114
816 941 6600
Official Website:
www.jasperskc.com
Jasper's
Italian Restaurant is one of our favorite Kansas City
treats. This place is "Good Fellas" authentic,
complete with private dining rooms in the back and Cadillacs in the
front. Jasper's upbeat and friendly staff make
you feel right at home. We highly recommend the
asparagus appetizer with prosciutto (served cold with a
mustard sauce) and don't forget the lasagna - don't be
afraid to order the "layman's Italian dish" here -
Jasper's lasagna is original and succulent. Maybe
you only have time for lunch? Grab a quick and
filling Italian lunch from the adjoining Italian Deli
"Marco Polo's". Either way, you definitely need to
get your cardio work out on the following day to burn
off those extra 7000 calories.
Jasper's Italian Restaurant
is located at 1201 West 103rd, in the Watts Mill
Shopping Center. Jasper's Italian Restaurant
serves Kansas City's best Italian food from 10:00
A.M.-10:00 P.M., Monday through Saturday. During
lunch hour, a grill is outside and Italian sausages are
fired up daily. Jasper's Italian Restaurant in Kansas
City also offers some of the areas best catering.
Jasper's restaurant seats 125 and is open for lunch
Monday-Friday 11:30-2:00 and for dinner Monday through
Saturday, from 5:00 P.M. till 10:00 P.M. Lunch prices
range from $5.00-$9.00 and dinner from $8.95-$15.95. The
menu features favored items from Jasper's and the old
Trattoria, including the famous Shrimp Livornese, Caesar
salad, peppered steak, a wide selection of appetizers,
pasta, chops, fresh seafood, and fresh baked breads and
pastries. The wine list includes over 200 selections
from Italy, with a wide variety priced at $18.00 a
bottle. The bar features Kansas City's largest selection
of grappa and espresso drinks.
The kitchen is headed by Jasper Jr. and his chef of 22
years, Marvin Lewis. Every cook has returned to the
kitchen, including Jasper's sous chef, sauté cooks,
pasta, and pastry chefs. Of the 50 employees, only 5 new
employees were hired for the front of the house.
Jasper's Italian Restaurant MENU
Source:
www.jasperskc.com
ANTIPASTI FREDDI
PEPPPERONI ARROSTITI CON MOZZARELLA FRESCA
Roasted peppers, fresh mozzarella, olives, grilled
zucchini and salami 8.95
CARPACCIO DI SALMONE CON INFUSO DI GRAPPA*
Grappa infused salmon with garlic crostini and lemon
aioli 9.95
BRUSCHETTA ALLA GASPARE
Grilled bread rubbed with roasted garlic topped with
Roma tomatoes, sweet basil, black olives
and red onion 5.95
PROSCIUTTO DI PARMA CON MELONE
Chilled Prosciutto di Parma with fresh melon in season
8.95
ANTIPASTI CALDI
SCAMPI ALLA LIVORNESE*
Jasper's famous recipe for over 40 years. Shrimp with a
hint of garlic in a wine laced cream
sauce 9.95
POLENTA CON TRE RAGU
Baked cornmeal layered with Fontina cheese and
Prosciutto di Parma, served with a trio of
sauces 8.95
FOCCACIA CRABCAKES*
Twin crabcakes served on a roasted red pepper sauce
10.95
CALAMARI FRITTI
Tiny calamari sauteed in olive oil with specially
prepared batter 9.95
MELANZANE OTHELLO
Ricotta cheese filled eggplant slices simmered with a
roasted tomato sauce and layered with
mozzarella cheese 8.95
CUSCINETTO DI PASTA CON ARAGOSTA*
Lobster and ricotta cheese filled cushions of pasta with
a pink lobster sauce 9.95
MINESTRONE TOSCANO
Traditional vegetable and pasta soup 4.95
INSALATE
INSALATA ALLA GIULIO CAESARE*
Jasper's famous Caesare salad 6.25
POMODORI ALLA CAPRESE CLASSICI
Fresh mozzarella cheese, sliced tomatoes, seasoned with
fresh basil, extra virgin olive oil and
balsamic vinegar 7.95
ASPARAGI CON PROSCIUTTO
Chilled fresh asparagus with Prosciutto di Parma and
mustard aioli 8.95
INSALATA DI SPINACI
Fresh spinach, red onions, Gorgonzolla cheese and Romano
croutons with our special Tuscan
balsamic dressing 5.95
POLLO
POLLO ALLA SALTIMBOCCA
Medallions of chicken breast layered with Prosciutto di
Parma, fresh mozzarella in lemon and sage
reduction 17.95
INVOLTINI DI POLLO ALLA SICILIANA*
Medallions of chicken Sicilian style rolled and filled
with Proscuitto di Parma, Fontina cheese and
capers dusted with Italian bread crumbs, grilled and
served with an oregano garlic marinade 17.95
POLLO ALLA MARCO POLLO
Chicken breast filled with ham, cheese and spinach in a
tomato basil cream sauce 17.95
PETTI DI POLLO ALLA PIEMONTESE
Breast of chicken with cave mushrooms, Vernaccia wine
and capers 17.95
POLLO ALLA PARMIGIANO
Breaded breast of chicken baked in a rich tomato sauce
with mozzarella cheese 17.95
VITELLO
OSSO BUCO ALLA VECCHI A GASPARI*
Our signature dish. Veal Shank braised in Barolo wine on
a bed of pasta 23.95
SCALOPPINE DI VITELLO AL MARSALA
Veal sauteed with mushrooms and sweet Marsala reduction
19.95
PICCATA DI VITELLO FRANCAISE
Thin slices of veal sauteed with Vernaccia wine and
capers in a lemon citrus sauce 19.95
VITELLO ALLA MILANESE
Lightly breaded veal cutlet dusted with Italian bread
crumbs, Romano cheese and lemon 19.95
SCALOPPINE DI VITELLO DON SALVATORE
Medallions of veal with artichoke hearts and mushrooms
in garlic scented Chianti wine sauce 19.95
VITELLO ALLA PARMIGIANA
Breaded veal cutlet baked in a rich tomato sauce with
melted mozzarella cheese 19.95
VITELLO ALLA VALDOSTANA*
Veal filled with Prosciutto di Parma, capers and Fontina
cheese in a lemon piquant sauce 21.95
VERDUE
TORTINO DI MELANZANE
Layered rounds of eggplant, baked with mozzarella,
tomato sauce and Parmigiano cheese 12.95
SPINICHE, BROCCOLI, FUNGHI, ASPARAGI SALTATI
Your choice of vegetable sauteed in garlic essence and
extra virgin olive oil 4.95
ABOVE ENTREES SERVED WITH TOSSED ITALIAN SALAD
PASTA
TAGLIATELLE ALLA MARINARA
Wide pasta in a sauce of tomatoes, garlic, basil and
virgin olive oil 12.95
CUSCINETTO DI RICOTTA
Ricotta cheese filled pasta cushions with your choice of
meatball, Italian sausage or meat
sauce 12.95
LINGUINE CON VONGOLE
Thin flat pasta in a rich sauce of clams, garlic, olive
oil and spices 14.95
FETTUCCINE CON PANNA E PARMIGIANO
Wide pasta tossed with triple cream butter and fresh
grated Parmigiano cheese 13.95
LINGUINE CON PESTO ALLA GENOVESE
A classic pasta dish of basil, garlic, olive oil, cream
and Parmigiano Reggiano 13.95
CANNELLONI ALLA CAPRICCIO
Fresh pasta crepe filled with a mixture of ground
Italian sausage, ricotta and mozzarella
cheese in a sauce of cheese, cream and tomato 14.95
LASAGNE AL FORNO
Baked lasagne layered with ricotta cheese, Italian
sausage and covered with Jasper's tomato
sauce 14.95
SPAGHETTI AGLIO OLIO E BROCCOLI
Pasta with fresh broccoli, garlic and extra virgin olive
oil 12.95
CAPELLI D'ANGELO ALLA NANNI
Angel hair pasta with mushrooms, Prosciutto di Parma,
peas, fresh cream, tomato and fresh
grated Parmigiano cheese 14.95
LINGUINE ALLA SAN REMO
Thin flat pasta with shrimp, scallops and calamari in a
sauce of cream, tomato and fresh
herbs 17.95
TORTELLINI ALLA ROMANO
Pasta rings filled with cheese in a sauce of Prosciutto
di Parma, cream, peas and Romano
cheese 14.95
PENNE ALLA MARIA
Cut pasta tubes in a tomato, basil cream sauce, with
mushrooms and scallops 16.95
LINGUINE FRA DIAVOLO CON SCAMPI
Flat pasta in a sauce of spicy tomatoes, chile peppers,
garlic and shrimp 17.95
MARCO POLO'S ITALIAN DINNER
Fettuccine, Angel Hair, Spaghetti, Linguine, Penne or
Rigatoni pasta served with meatballs,
Italian sausage or meat sauce 10.95
Add grilled chicken to any pasta for $3.75
Add shrimp or scallops to any pasta for $5.95
All pastas served with fresh bread and tossed Italian
salad.
CARNE
COSTATA DI MANZO PALERMITANO
Kansas City Strip lightly breaded with seasoned bread
crumbs and served with garlic,
lemon and mint virgin olive oil 24.95
SALSICCIA MARCO POLO CON PATATE
A special blend of fennel sausage with potatoes, peppers
and onions. Our original dish
made famous in Kansas City 14.95
BISTECCA FIAMMATA ALLA GASPARE
Kansas City Strip steak in a sauce of brandy, butter and
crushed peppercorns 24.95
PESCE
PESCE SAN PIETRO
St. Peters fish sauteed in olive oil, capers and lemon
piquant sauce 19.95
SCAMPI OREGANATO
Shrimp dusted with Italian bread crumbs, drizzled in
extra virgin olive oil and Pinot Grigio
served with grilled bruschetta 19.95
SALMONE ALLA ALEXANDRA
Grilled Salmon served with a mustard tarragon cream
sauce 19.95
CAPESANTE ALLA SORRENTO
Scallops in a sauce of shallots, Sherry wine, butter and
cream over polenta 19.95
SCAMPI ALLA LIVORNESE CON LINGUINE FINI
Jasper's famous shrimp with a hint of garlic in a wine
laced cream sauce served over a
bed of pasta 19.95
JASPER JR.'S "AQUA PAZZO" CIOPPINO
A rich flavored tomato herbed broth studded with fresh
clams, mussels, shrimp, scallops,
calamari and pastina 19.95
FOR TONIGHT'S FRESH SEAFOOD, PLEASE SEE YOUR SERVER
Price Quoted
ABOVE ENTREES SERVED WITH TOSSED ITALIAN SALAD
18% GRATUITY ADDED FOR ALL PARTIES OF 6 OR MORE
WE CANNOT DO SEPARATE CHECKS
MINIMUM CHARGE $10.00 PER PERSON
*Consuming raw or undercooked meats, seafood, shellfish,
or eggs may increase your risk of food-borne illness.
Awards & Press
Source:
www.jasperskc.com
Past Recognition Includes:
"Best Italian Restaurant in Kansas City"
Zagat
"Top Ten Italian Restaurant in America"
East-West Network
"Distinguished Restaurants of North America"
DiRona Award
"Most Satisfying Dish of the Year"
USA Today
"Four Stars"
Kansas City Star
"Four Diamonds"
AAA
"One of America's Most Honored Restaurants"
Bob Lape, WCBS Radio New York City
"A Culinary Delight"
Rave reviews for the first chef from Kansas City to the
prestigious James Beard House
"Silver Spoon Award"
Ingram's Magazine
"The Return of Jasper's is the Best Gift for Local
Gastronomes"
Art Simmering, Kansas City Star Food Critic
"One of America's Top Italian Restaurants"
Calvin Trillin-Time Magazine
"An Italian Restaurant in the Middle of an Oasis"
Luige Veronelli, Famous Italian Food Critic
Ambassador 25 Award
More about Jasper's Italian Restaurant from www.jasperskc.com :
Facilities
The restaurant was designed by Matthew Connolly, A.I.A.
of MDC Architecture. He incorporated many items from the
old restaurant on 75th Street including carpet, mirrors,
80 year-old doors, and other dining room fixtures for
the contemporary rustic Italian decor. A patio offers a
view of the Indian Creek and seats 50. The dining room
features a private dining room that seats 8-10 and
includes all of the awards, family pictures, and
articles from the former Jasper's. Jasper Sr. helped
design the restaurant and menu before his recent death.
Many of his signature items are on the new menu. The
dress is casual, reservations for parties of 6 or more
are accepted. For more information, contact Jasper Jr.,
at 816.941.6600.
The Tradition
In 1954, a small neighborhood Italian restaurant and bar
was opened in Kansas City by Leonardo Mirabile and his
son, Jasper. The restaurant, named Jasper's, quickly
became a popular Kansas City dining spot. The Mirabile
family's old-world recipes produced hearty and delicious
dishes. From a .79 cent, three course meal, Jasper's
gradually expanded its menu and remodeled the restaurant
as it evolved into one of America's premiere locations
for gourmet Italian food. Caesar Salad, Fettucine
Alfredo, Scampi Livornese and a variety of authentic
Northern Italian dishes marked Jasper's introduction of
fine dining to Kansas City. (see timeline)
By 1978, Jasper's dedication to fine Italian cuisine and
impeccable service resulted in Jasper's becoming the
first Kansas City restaurant to win the coveted Mobil
Four Stars for dining excellence.. .a rare honor awarded
to only ninety-five restaurants in all of North America.
The AAA Four Diamonds and DiRONA awards quickly followed
along with every other nationally recognized award for
dining excellence. These and other, often sought, but
not easily won awards have been awarded to Jasper's
every year since.
In 1984, joined by his sons Leonard, Salvatore, and
Jasper, Jr., the Mirabiles opened Marco Polo's Groceria,
an authentic Italian grocery store, delicatessen and
pizzeria just around the corner from the award-winning
Jasper's. Again in 1990, the Mirabiles introduced Marco
Polo's Trattoria, next door to their deli, thus creating
a true Italian neighborhood in the midst of Kansas City.
This was Kansas City's first and only Trattoria
featuring casual Italian dining. It was acclaimed as
"the finest restaurant of it's kind in Kansas City."
As the year 1996 began, Jasper's received two of the
restaurant industry's highest honors. That year Jasper,
Sr., was inducted into the DiRONA Restaurant Hall of
Fame, one of only 15 restaurateurs in all of North
America to be distinguished with such rare honors. In
April, Jasper Jr., was invited to cook at the James
Beard House in New York, another rare honor. For the
first Kansas City chef chosen to cook there, he received
high acclaim and honors from NY food critics and Beard
House members.
The year 1997 brought great changes to our Wornall
location. Jasper and his sons decided to sell their
property at 75th Street to Walgreen Drugs, thus ending
44 wonderful years at the same location.
After a year of researching restaurants in Italy and
America, the Mirabiles then purchased the Watts Mill
Shopping Center and moved their offices to their new
103rd Street and State Line location. A new Jasper's
Restaurant and Marco Polo Italian Market was then built
to begin serving Kansas Citians once again.
On October 8, 1998, the family and all of Kansas City
was deeply saddened by the death of our founder and the
city's eminent restaurateur and host, Jasper, Sr. Up
until a week before his passing, Jasper worked
diligently with his sons to bring Kansas City back its
treasured restaurant.
Today, the Mirabile Family begins a new era and brings a
new dimension to Italian dining in Kansas City.
We hope you enjoy the true Italian tradition of our fine
food and personal impeccable service.
Then & Now
The history of Jasper's Restaurant at 1201 W. 103rd
Street in Kansas City, Missouri is an Horatio Alger
story, an American saga of success attained through hard
work and steadfast devotion to excellence.
Today, enjoying a premier status among American dining
establishments. Jasper's was a simple enough
neighborhood place at the time of its founding
forty-five years ago. But even then, an uncompromising
standard of food quality and service set Jasper's apart
from its contemporaries. The progress from simple steak
and pasta meals to exotic meat, fowl, and seafood
specialties with distinctive, subtle sauces has been a
dramatic one. But it has also been a logical
development, given the restless perfectionism of the
restaurant's founder, Jasper J. Mirabile.
In the earlier years, Jasper pursued his quest for
culinary excellence through restaurant trade journals.
As his business grew, he started to travel to the
places, both here and abroad, where the finest food is
served. Today, he might fly to either coast or to Europe
for a single meal at a restaurant where he has heard of
an outstanding dish being served. Recognition has been
gratifying on a nationwide basis. In addition to its
position as "Kansas City's Most Prized Restaurant" in
terms of prestigious awards, Jasper's has been praised
by national media and celebrated personages.
In reporting the 1976 Republican Convention in Kansas
City, TIME MAGAZINE spoke of Jasper's as one of the two
best restaurants in the city. America 's foremost food
critic, Craig Clairborn, has included a Jasper's recipe
in his book on great veal dishes. A bevy of famous
celebrities such as Bob Hope, Walter Cronkite, Hank
Stram, Milton Berle Anthony Quinn and Mitzi Gaynor, and
many others have all dined at Jasper's and have praised
its service. The Jasper's tradition promises to be a
continuing one.
The restaurant's operation, which is overseen by
Jasper's two sons, Leonard and Jasper Jr. Leonard is an
alumnus of the School of Restaurant Management at the
University of Denver. Jasper Jr. has attended the
counterpart of that school at the University of Nevada
in Las Vegas. A thorough going family enterprise in
spite of its cosmopolitan dining atmosphere, Jasper 's
makes all its own pastas and desserts. The latter are
generally the work of Jasper's wife, Josephine. Every
Sunday night, the family tests new recipes in the
spacious kitchen at the Mirabile Home, where three
generations of Mirabile's and an assortment of friends
provide a rigorous standard of judgement. "If a dish can
pass this test", says Jasper Jr., "it's good enough for
our customers."
About the Chef
For Jasper J. Mirabile Jr., working in the kitchen of
Kansas City's most award winning restaurant, Jasper's,
has become a homecoming of sorts - a homecoming to his
family-owned establishment.
Jasper was named executive chef of Kansas City's
premiere dining room in May of 1984 at the young age of
22. Jasper had spent the past college years at the
University of Nevada, Las Vegas, Hotel and Restaurant
School. During the summer vacations each year he would
travel to Europe to visit cooking schools in Paris,
Venice, and Milano.
Mirabile's family history reflects a love for fine food
and elegance. His grandmother helped his father launch
Jasper's back in 1954, now almost 45 years later, Jasper
has taken over reins of the 2000+ square foot kitchen,
as he oversees the staff of 15 assistants. In his own
style, Jasper creates dishes from his own Sicilian
background, along with a very heavy influence from
Tuscany and the Piemontese regions of Italy.
In 1986 Mirabile began offering cooking classes in the
Dining room at Jasper's, with such themes as Cuccina
101, Primi-Primi-Primi, Pasta Cookery 101, Veal Cookery,
Cucina Sicilia, as well as his special Christmas,
Valentine's Day and Mother's Day luncheon classes. For
the past 8 years, every class has been a complete
sellout.
Since 1990, Jasper has become a naturally acclaimed chef
in his own rite. He has made guest chef appearances at
The James Beard House in L.A., New York, Milan, and
Paris. He has been written about by every major
newspaper and magazine including Laudes by USA Today,
New York Times, Midwest Living, and Italy's Cucina.
When dining in Kansas City, Jasper's has become a must
visit for many. Jasper J. Mirabile Jr. has come home to
Jasper's - and he invites you to join him soon.
Facts
Date Opened: November 23, 1998
Seating Capacity: Market - 55
Marco Polo's Patio - 18
Restaurant - 105
Bar - 20
Jasper's Patio - 48
Private Dining Room - 10
Marco Polo's Hours: 10:00 AM -10:00 PM Monday thru
Saturday
Jasper's Hours: Lunch: 11:30 AM -2:00 PM Monday thru
Friday
Dinner: 5:00 PM - 10:00 PM Monday thru Saturday
Restaurant seats 125
Prices: $5.95 - $9.95 lunch; $8.95 - $17.95 dinner
Reservations: 6 or more
Signature Dishes: Scampi alla Livornese, Capelli
d'Angelo alla Nanni, Vitello Valdostavo
Atmosphere: Contemporary Rustic Italian
Architecture & Design: Matthew Connolly, M.D.C.
Architecture
Website Designer: Seth Ansil Chapin
Venetian Glass: Dierk von Kepple, Rock Cottage
Glassworks
Equipment: Abbot Zolotar, BJ Food Services Equipment
Construction: Bear Development / F&W Construction
Electrical Contractor: Metro Electric
Electrical Engineering: Joseph Keane, Design Energy
Group
Heating and Cooling: Air Control
Stoves and Grill: Wolf
Ovens: Bakers Pride
Pasta Cooker: Frymaster
Ice Maker: Hoshizaki
Refridgeration: True
Espresso and Coffee: Lavazza
Carpeting: Axminister
China: Homer Laughlin
Glassware: Minners
Silverware: Oneida Eaton
Dish Services: ECO-LAB / Hobart
Seating: KC Booth / M. Deat's Manufacturing / Waymar
Tables
Art and Photography: Advances in Art
Dinner and Menu Design: B&C Printing
Wine Menu Design: Mark Hebner
Artists / Murals: Steve Murillo
Linen: Excel Linen Supply
Music: Musak
Accounting: Robert McGuire, CPA
Attorney: Salvatore J. Mirabile, ESQ.
Public Relations: Danny Porrevechio, Porrevechio &
Associates
Timeline
1954: JASPER MIRABILE STARTS A SMALL NEIGHBORHOOD BAR
AND RESTAURANT AT 75TH & WORNALL IN SOUTHERN KANSAS
CITY.
1959: JASPER COMPLETELY REMODELS THE NEIGHBORHOOD BAR
INTO A GRAND LUXE DINING ROOM AND LOUNGE AND ADDS A
NORTHERN ITALIAN MENU AND ADDS A PRIVATE DINING AREA.
1967: JASPER PURCHASED THE WHOLE BLOCK AT 75TH AND
WORNALL AND TORE DOWN THE BUILDINGS AND EXPANDED THE
RESTAURANT AND THE MENU INTO A FOUR STAR DINING
ESTABLISHMENT.
1972: JASPER 'S RESTAURANT IS DESIGNATED AS A HOLIDAY
AWARD RESTAURANT A WORLDWIDE AWARD AND DESIGNATED AS ONE
OF THE BEST RESTAURANTS IN THE WORLD.
1975: JASPER ADDS A NEW PARTY ROOM AND EXPANDS BUILDING
WITH A NEW LOUNGE AND LOBBY AREA.
1978: JASPER 'S BECOMES A COVETED MOBIL FOUR STAR
RESTAURANT "WORTHY OF A SPECIAL TRIP".
1981: JASPER 'S TOTALLY REMODELS RESTAURANT AND LOUNGE
AREA TO BECOME KANSAS CITY'S ONLY GRAND RESTAURANT.
1984: JASPER'S OPENS MARCO POLO'S DELI A SMALL ITALIAN
NEW YORK STYLE DELI TO CATER TO THE FAST PACED PEOPLE OF
TODAY.
1984: CARTIER NAMES JASPER 'S ONE OF THE BEST
RESTAURANTS IN AMERICA.
1985: EAST-WEST NETWORK VOTED JASPER 'S AS ONE OF THE
TOP 75 RESTAURANTS IN AMERICA, VOTED BY 100,000 FREQUENT
FLYERS ON AIRLINES.
1989: JASPER 'S TOTALLY REMODELS THE LOUNGE AND LOBBY
AREA AND REMODELS THE DINING AREA TO ENHANCE A GUESTS
DINING PLEASURE.
1990: MARCO POLO'S DELI EXPANDS TO A TRATTORIA STYLE
RESTAURANT WITH CASUAL ATMOSPERE AND REGIONAL ITALIAN
COOKING.
1991: JASPER'S BECOMES ONE OF 9 ITALIAN RESTAURANTS IN
AMERICA TO BE NAMED WORTHY OF THE COVETED 4 DIAMONDS
FROM AAA MOTOR CLUB.
1991: JASPER IS NAMED TO THE BOARD OF DIRECTORS OF BOTH
THE NEWLY FORMED, DISTINGUISHED RESTAURANTS OF NORTH
AMERICA, AS WELL AS GRUPPO RISTORANTE ITALIANO.
1992: JASPER 'S IS NAMED ONE OF THE TOP RESTAURANTS IN
AMERICA BY THE DiRONA AWARDS COMMITTEE.
1992: JASPER 'S IS NAMED BEST OF THE BEST ITALIAN
RESTAURANTS IN AMERICA AWARDED FIVE STAR DIAMONDS.
1993: JASPER 'S IS THE ONLY RESTAURANT IN KANSAS CITY TO
BE NAMED WORTHY OF THE MOBIL 4 STARS, AAA 4 DIAMOND, THE
DIRONA AWARD, AND THE GOLD FIVE STAR-DIAMOND AWARD.
1995: JASPER JR., EXECUTIVE CHEF, INVITED TO COOK AT THE
JAMES BEARD HOUSE IN NEW YORK CITY. NEW YORK FOOD CRITCS
GIVE OUTSTANDING REVIEWS. THE BEARD HOUSE IS KNOWN AS
THE CULINARY MECCA FOR CHEFS TO SHOWCASE THEIR TALENT.
1996: JASPER JR., EXECUTIVE CHEF IS AGAIN INVITED TO DO
THE JAMES BEARD DINNER THIS YEAR.
1996: JASPER IS VOTED INTO THE DIRONA HALL OF FAME. 1 OF
ONLY 18 OTHER RESTAURANT OWNERS IN AMERICA TO BE SO
HONORED.
1997: JASPER 'S RESTAURANT NAMED AS THE BEST ITALIAN
RESTAURANT IN KANSAS CITY BY THE ZAGAT GUIDE.
1998: JASPER'S RESTAURANT AND MARCO POLO'S ARE SOLD TO
WALGREENS DRUG, THUS ENDING 44 YEARS IN BUSINESS JASPER
RETIRES AND HIS SONS, LEONARD AND JASPER JR. PURCHASE
THE WATTS MILL SHOPPING CENTER ON 103RD AND STATE LINE.
PLANS FOR A NEW RESTAURANT, TO BE OPEN IN 1999, ARE
MADE.
1999: THE NEW JASPER 'S RESTAURANT AND MARCO POLO'S
ITALIAN MARKET OPENS OVERLOOKING WATTS MILL AND INDIAN
CREEK.
______________________
Lidia's (or Lydia's) Italian Restaurant
101 W.
22nd Street
Kansas City, MO 64108
Ph: 816.221.3722
Official Website:
www.kansas.lidiasitaly.com
Lidia's (or Lydia's as most people misspell it) Italian Restaurant in Kansas City is pretty hard to find if you're not from the area. Therefore, we've provided you a MAP before we even start about this place. MMMkay...
First of all, this place is GREAT -
no seriously - all of the Italian treats are prepared
FRESH DAILY. Unlike some restaurants in the Kansas
City area, Lidia's is best visited during the peak
dining hours. When the house is full, the show is
on. Chefs parade up and down the isles carrying
fresh Italian masterpieces, delivering fresh creations
directly to your plate. We've noticed that during
the "down times" the service is decidedly less
attentive. For instance we'll give you some quick
advise for "down time" food management:
YOU HAVE TO ASK
THE SERVER OR CHEF FOR SECONDS! - they will
refill your plate a million times with whatever you
order, but you have to flag someone down and ask.
During the peak hours, the chefs are filing up and down
the isles constantly and it's not an issue. I
think maybe the chefs go in the back and watch
Telemundo during the off peak hours.
One thing to note about Lidia's Italian
Restaurant in Kansas City is that they have an excellent
bar and wine list. And, you can even light up a
cigar if you want...
| Lidia's LUNCH MENU - Source: www.kansas.lidiasitaly.com |
| Pasta Tasting Menu |
| Pasta Tasting - $13.00 Every day we offer a sampling of seasonal, daily-made fresh and filled pastas, imported Italian dry pastas, as well as risotto, and polenta dishes. The selection changes every day, following the season and the market. Your plate will be refilled as often as you like, by servers carrying pans of freshly cooked pasta through the dining room. Your server has sampled today’s selection and will describe them for you. |
| Panini |
| Piadina con Prosciutto Cotto - $9.95 Italian cooked ham and Fontina cheese on Piadina, a traditional flatbread from Emiglia-Romagna |
| Bistecca - 9.95 Grilled slices of beef Flatiron steak, garlic butter, roasted tomato, and crispy onion rings on housemade ciabatta |
| Salmone - 9.95 Salmon fillet, crisp bacon, romaine lettuce, sliced tomato and garlic-parsley mayonnaise on ciabatta |
| Pollino Nuovo - $9.95 Herb-marinated, grilled chicken breast, with basil pesto, tomatoes, and fontina cheese on our housemade Tuscan bread |
| Insalate |
| Polipo alla Griglia con Olive e Patate - $9.95 Grilled octopus with warm potatoes, agrodolce red onion, and Italian parsley tossed in red-wine vinaigrette |
| Tagliata di Manzo - $12.50 Slices of rare grilled beef tenderloin with a salad of arugula and shaved Parmigiano-Reggiano tossed in a red-wine vinaigrette |
| Insalata Caprese - 9.95 Sliced heirloom tomatoes from The Organic Way farm, with fresh basil, fresh mozzarella, finished with extra-virgin olive oil and sea-salt |
| Luncheon Dishes |
| Fritto Misto - 9.50 Calamari, rock shrimps, red onion and zucchini, lightly coated and fried until golden. Served with a spicy Marinara sauce and mixed seasonal greens |
| Frico - $9.95 A specialty of the Friuli region of Italy, the Frico is an envelope of golden-brown, crisp Montasio cheese with potato, leek and the filling of your choice. Served with a garnish of mixed baby lettuces. Choose from Luganega Sausage and Roasted Tomato OR Shrimp and Scallion |
| Gnocchi con Anitra in Guazzetto - $13.50 Hand-rolled potato dumplings with slow-simmered duck in a rich sauce |
| Pollo al Limone e Olive - $14 A classic dish of pan seared chicken breasts, paired with a sauce of roasted lemons, capers, and olives from Sicily and served over velvety spinach |
| Salmone alla Griglia - $15 Atlantic salmon fillet, grilled medium-rare, served over grilled sweet corn and figs and drizzled with a balsamic vinegar reduction |
| Bistecca alla Kansas City con Patate Istriane - $16.50 A 10 ounce Kansas City strip steak finished with a rosemary- sea salt-anchovy rub, accompanied by twice fried potatoes and roasted tomatoes |
| Ravioli in Guanciale di Manzo - 14 Housemade ravioli filled with braised Wagyu beef cheeks and savory vegetables. Served in a rosemary infused sauce |
| Manicotti Ripieni di Ricotta - 12.50 Tender egg pasta sheets, rolled around a filling of fresh ricotta and mozzarella cheeses, baked under a light tomato sauce, and topped with grated Parmigiano=Reggiano |
| Fegatini di Pollo - 14.00 Crispy pan-seared chicken livers from Campo Lindo farm, served over polenta gratin and garnished wtih crispy fried onions |
| Tonno Tonnato - $12 Sashimi-grade Yellowfin tuna loin rolled in seasoned breadcrumbs and seared rare. Sliced thin and served over tuna-caper sauce with tuna-stuffed sweet pepper rolls |
| Lidia's Italian Restaurant DINNER MENU - Source: www.kansas.lidiasitaly.com |
| Lidia's Trio del Giorno |
| Lidia's Pasta Tasting Trio - $26 1st Course - Insalata Cesare alla Lidia 2nd Course - Pasta Tasting. Every day we offer a sampling of seasonal, daily-made fresh and filled pastas, imported Italian dry pastas, as well as risotto and polenta dishes. Your plate will be refilled as often as you like by servers carrying pans of freshly cooked pasta through the dining room. Your server has sampled today’s selection and will describe them for you. 3rd Course - Your choice of any of our house-made desserts Prix Fixe $ 26 A la Carte $16 |
| Antipasti |
| Zuppa del Giorno - $7 A daily selection of one of our favorite seasonal soups |
| Pappa al Pomodoro - $7 A traditional Tuscan tomato and bread soup, finished with fresh basil and extra virgin olive oil, served room temperature |
| Frico - $9.95 A specialty of the Friuli region of Italy, the Frico is an envelope of golden-brown, crisp Montasio cheese with potato, leek, and the filling of your choice. Served with a garnish of mixed greens. Choose from Luganega Sausage and Roasted Tomato OR Shrimp and Scallion |
| Fritto Misto - $8.75 Calamari, rock shrimps, red onion and spears of zucchini lightly coated and fried until golden. Served with a spicy Marinara sauce and mixed seasonal greens |
| Polipo alla Griglia con Olive e Patate - $9.50 Grilled octopus with warm potatoes, agrodolce red onion, and Italian parsley in a red wine vinaigrette |
| Insalate |
| Insalata Cesare alla Lidia - $7 Lidia’s own version of the American-born, Italian-named Caesar Salad, made with tender hearts of Romaine tossed in a mild dressing seasoned with mustard, a touch of anchovy, imported Parmigiano-Reggiano cheese and crispy croutons |
| Insalata di Rucola con Gorgonzola - 8.50 Crisp arugula tossed with toasted walnuts, creamy chunks of Gorgonzola cheese, and sweet pear slices drizzled with light white wine vinaigrette |
| Insalata Caprese - $9.50 Sliced heirloom tomatoes from The Organic Way farm, with fresh basil, fresh mozzarella, finished with extra-virgin olive oil and sea-salt |
| Pollo |
| Fegatini di Pollo - 16 Crispy pan-seared chicken livers from Campo Lindo farm, served over polenta gratin and garnished wtih crispy fried onions |
| Pollo con Limone e Olive - $18 A classic dish of pan-seared chicken breasts, paired with a sauce of roasted lemons, capers, and Cerignola olives, served over velvety spinach |
| Pesce |
| Salmone alla Griglia - $18.50 Atlantic salmon fillet, grilled medium-rare, served over grilled sweet corn and grilled figs, drizzled with a balsamic vinegar reduction |
| Zuppa di Pesce - $22 A light but richly flavored broth, with seared shrimp, scallops, mussels, calamari, fish fillets, octopus, onion, leek and Sardinian cous-cous |
| Calamari Ai Ferri con Excarola e Fagioli - $17 Tender calamari, marinated in fresh thyme, garlic and a touch of peperoncino, quickly seared until golden brown and served over corona beans, slow-simmered with escarole |
| Pasta |
| Ravioli di Guanciale di Manzo - 16.5 House-made ravioli filled with braised Wagyu beef cheeks and savory vegetables. Served in a rosemary infused sauce. |
| Lasagna Bolognese - $14.50 Layers of fresh spinach pasta, classic Bolognese sauce and Italian Fontina cheese |
| Gnocchi con Anitra in Guazzetto - $16 Hand rolled potato dumplings with slow simmered duck in a rich sauce with grated Parmigiano-Reggiano |
| Manicotti di Ricotta - 14.50 Tender egg pasta sheets, rolled around a filling of fresh ricotta and mozzarella cheeses, baked under a light tomato sauce, and topped with grated Parmigiano=Reggiano |
| Carni |
| Bistecca alla Kansas City con Patate Istriane - $32 A 20-ounce bone-in rib-eye steak, grilled to your liking, then seasoned with a rosemary, sea salt, and anchovy rub and served with twice-fried potatoes and roasted tomatoes |
| Battutina di Miale - 24 Heritage Berkshire pork chop served over mashed potatoes and broccoli rabe, with smothered red onions |
| Costatina d'Agnello - 22 Garlic and rosemary marinated rack of lamb coated with seasoned breadcrumbs and grilled to temperature, served over |
| Ossobuco di Maiale con Risotto di Farro - $20 Long, slow cooking gives these meaty Heritage pork shanks a velvety texture and rich sauce, brightened with fresh orange rind. Accompanied by barley risotto with spring vegetables |
| Vitello alla Milanese - $25 |
| Contorni |
| CONTORNI - $4.75 Twice-fried Potatoes Spinach Garlic Mashed Potatoes Meatballs ($6.50) |
|
LIDIA'S MARKET
BRUNCH MENU
-
Source:
www.kansas.lidiasitaly.com
Saturday and Sunday 11:00am - 2:00pm |
| Prix Fixed $19.50 |
| First Course |
| Antipasti Table Lidia's Market Brunch begins with a selection of breads from our in-house bakery accompanied by three flavored butters, Apricot Jam Butter, Strawberry Jam Butter, and Crunchy Sugar Butter. Then enjoy a bountiful buffet with a variety of traditional Italian salads, fresh fruit, imported cheeses, cured meats and other seasonal items. |
| Second Course |
| Gnocchi con Anitra in Guazzetto Hand-rolled potato dumplings with slow simmered duck in a rich sauce with grated Parmigiano-Reggiano |
| Pasta Tasting Trio Every day we offer a sampling of seasonal, daily-made fresh and filled pastas, imported Italian dry pastas, as well as risotto and polenta dishes. The selection changes every day, following the season and the market. Your plate will be refilled as often as you like, by servers carrying pans of freshly cooked pasta through the dining room. Your server has sampled today's selections and will describe them for you. |
| Polipo alla Griglia con Olive e Patate Grilled octopus with warm potatoes, red onion, Gaeta olives and capers tossed in red-wine vinaigrette |
| Frittata del Giorno EAch Saturday and Sunday brunch features a large omelet filled with seasonal vegetables, served with 2 slices of bacon, roasted tomato and a garnish of spring greens |
| Sunday Sauce AVAILABLE on SUNDAY brunch and dinner only. Our popular 'Sunday Sauce' is our take on an Italian-American tradition. We slowly braise hand-rolled meatballs, Italian sausage, and pork shoulder in a rich red wine and tomato sauce. Your portion includes one of each meat served over a bed of rigatoni, tossed in the rich braising sauce. |
| Bistecca alla Kansas City - 5 A 6-ounce beef tenderloin medallion, grilled to temperature, served with roasted tomatoes, twice-fried potatoes and an egg, any style ($5 supplement) |
| Frico specialty of the Friuli region of Italy, the Frico is an envelope of golden-brown, crisp Montasio cheese with a savory filling of potato and leek and the filling of your choice. Served with a garnish of mixed baby lettuces. Choose from Sausage and Asperagus OR Crab and Scallion |
| Piadina con Prosciutto Cotto Italian cooked ham and Fontina cheese on housemade Piadina, a traditional flatbread from Emiglia-Romagna, served with twice-fried potatoes |
| Pollo alla Limone e Olive A classic dish of pan-seared chicken breasts, paired with a sauce of roasted lemons, capers, and Sicilian olives. Served over velvety spinach |
| Salmone alla Griglia Atlantic salmon fillet, grilled medium-rare, served over a rocky mash of Yukon Gold potatoes and green beans, with a zesty mustard sauce |
| Manicotti Ripiene di Ricotta Tender egg pasta sheets, rolled around a filling of fresh ricotta and mozzarella cheeses, baked under a light tomato sauce, and topped with grated Parmigiano=Reggiano |
| Fegatini di Pollo Crispy pan-seared chicken livers from Campo Lindo farm. Served over polenta gratin and garnished with crispy fried onions. |
| Dolci |
| DOLCI And finally, the Market Brunch features a dessert buffet highlighting sweets from many regions of Italy. Included are Tiramisu, Biscotti, Torte, Crostate, and other sweet indulgences particular to the season |
| Kid's Brunch (Especially for Children Under 12) |
| Baked Gnocchi Alfredo |
| Lidia’s Little Breakfast One egg any style with fried potato wedges, bacon and a scone |
| Grilled Cheese Sandwich with Tomato Soup |
______________________
Macaroni Grill Italian Restaurant
EAST LOCATION:
19821 E Jackson Dr, Independence -
WEST LOCATION:
9292 Metcalf Ave, Overland Park, KS -
Although close to that
"chain" type feel, The Macaroni Grill really makes you feel
Italian for a night. We have found that we like their
free bread better than any other Italian restaurant in Kansas
City - complete with a perfect tasting olive oil and freshly
cracked pepper.
| My girlfriend and I have to put those doggy "shock collars" on each other to keep from filling up on the high starch treat. HEY! - ZZZZZZTTT - PUT THAT BREAD DOWN SWEET BILLY! |
 Sweet Billy |
Oh, and one more thing - you can draw and color on the tables.....
Romano's Macaroni Grill MENU
Source:
www.macaronigrill.com
Tomato Bruschetta
Toasted bread topped with extra virgin olive oil, fresh
tomatoes and basil
$5.49
Chef's Recommended Wine
Sangiovese, Merlot, Cabernet - Banfi Centine Toscana (Italy)
Mozzarella Fritta
Fried mozzarella with zesty pizzaiola sauce and basil
pesto
$5.79
Chef's Recommended Wine
Merlot - Ecco Domani (Italy)
Shrimp & Artichoke Dip
Shrimp, artichokes and spinach baked together and bubbling
with Parmesan and mozzarella cheeses. Served with crispy
croutons
$6.99
Chef's Recommended Wine
Pinot Grigio - Lumina (Italy)
Calamari Fritti
Thin, crispy calamari with zesty pizzaiola and basil pesto
aioli sauces for dipping
$7.79
Chef's Recommended Wine
Pinot Grigio - Lumina (Italy)
Romano's Sampler
A platter for every palate. Tomato Bruschetta, Mozzarella
Fritta and Calamari and served with our zesty pizzaiola sauce
$9.99
Chef's Recommended Wine
Pinot Noir - Mirassou (CA)
Brick Oven Formaggio
Melted mozzarella cheese served bubbling from our brick
oven with Parmesan bread crisps and your choice of toppings:
grilled chicken pizzaiola or Italian sausage & pepperoni
$5.99
Crab-Stuffed Mushrooms
Mushrooms stuffed with succulent crab and Italian
seasonings, then baked to a golden brown in our brick oven
$7.99
Parmesan-Crusted Artichokes
NEW! Parmesan-crusted artichoke cakes topped with
marinated artichokes and diced tomatoes. Served with basil
pesto aioli and pizzailoa sauce
$6.49
Macaroni Grill PIZZA - yayyerr
Pizza Margherita
Featuring the classic taste of tangy tomato sauce, mozzarella,
fresh tomatoes and herbs
$8.49
BBQ Chicken Pizza
Spicy Italian BBQ chicken smothered in bubbling mozzarella and
pecorino cheeses
$9.49
Pesto Chicken Pizza
Grilled chicken, pesto, sundried tomatoes, mozzarella, ricotta
and Parmesan cheeses baked with garlic-olive oil
$9.49
Sicilian Pizza
Sweet Italian sausage, pepperoni, fontina and mozzarella
cheeses baked with a spicy marinara sauce and topped with
basil
$9.49
Macaroni Grill SALADS
Garden della Casa
Sweet Italian vinaigrette with entree. Fat-Free Italian
Dressing also available
$1.59
Mozzarella alla Caprese (3)
Imported buffalo mozzarella, vine-ripened tomatoes and basil
with balsamic vinaigrette
$5.99
Mozzarella alla Caprese (5)
Imported buffalo mozzarella, vine-ripened tomatoes and basil
with balsamic vinaigrette
$7.99
Insalata Blu
Fresh bibb lettuce tossed with a blend of toasted walnuts, red
onions, bleu cheese and tangy balsamic vinaigrette. Add $1 per
person.
$6.49
Insalata Blu - Half Portion w/entree
Fresh bibb lettuce tossed with a blend of toasted walnuts, red
onions, bleu cheese and tangy balsamic vinaigrette
$3.99
Chicken Caesar
Grilled chicken, fresh romaine lettuce mixed with juicy
tomatoes, mushrooms, feta cheese with Caesar Dressing
$8.79
Chicken Florentine
Imported orzo pasta tossed with grilled chicken, fresh
spinach, pine nuts, black olives, capers and Parmesan, then
drizzled with garlic lemon vinaigrette
$8.79
Steak & Arugula Salad*
Tender cuts of beef cooked to order on a bed of fresh baby
arugula, spinach, radicchio, apple-smoked bacon and bleu
cheese. Served with Toscana dressing. Approximately 9 carbs
$12.49
Parmesan-Crusted Chicken
Parmesan-breaded chicken breast, crispy bacon and roma
tomatoes with crisp mixed greens and our house made Parmesan
peppercorn ranch dressing
$8.99
Seared Sea Scallops
Seared sea scallops, tender leaves of spinach, arugula, feta
cheese, crispy prosciutto, toasted walnuts and Parmesan crisps
with light citrus dressing
$11.99
Caesar della Casa
House Caesar with entree. Low-fat Caesar Dressing also
available
$1.59
Chicken Toscana
Roasted chicken, fresh spinach, tomato and onion in a cream
broth with Parmesan gnocchi
Macaroni Grill Signature Soups
Cup $2.49
Bowl $3.99
Tomato Basil & Cheese Tortellini
Roasted tomatoes, cheese tortellini and mozzarella
Cup $2.49
Bowl $3.99
Whole-wheat penne pasta available upon
request.
Macaroni Grill Pasta Di Prima
Pasta Milano
Imported bowtie pasta with tender, grilled chicken, sundried
tomatoes and fresh mushrooms in a roasted garlic cream sauce
$10.99
Shrimp Portofino
Tender, sauteed shrimp with mushrooms, pine nuts and spinach
in a tangy lemon butter sauce. Served with pasta
$13.29
Chef's Recommended Wine
Sauvignon Blanc - Chateau Ste. Michelle (WA)
Penne Rustica
Imported penne pasta with shrimp, grilled chicken and smoked
prosciutto baked under a golden crust of Parmesan cheese
$11.99
Chef's Recommended Wine
Chardonnay - Kendall-Jackson® Vintner's Reserve (Ca.)
Carmela's Chicken Rigatoni
Grilled chicken, mushrooms, caramelized onions, fresh basil
and Parmesan cheese tossed with imported rigatoni pasta and
creamy marsala wine sauce
$10.99
Chef's Recommended Wine
Merlot - Ecco Domani (Italy)
Create Your Own Pasta
Choose from six different pastas, seven sauces and eleven
seasonal ingredients. Click here to see an order pad
$8.79
Vodka Rustica
Penne pasta with grilled chicken and smoked prosciutto in a
zesty tomato-cream sauce made with a touch of SKYY Vodka.
Topped with Parmesan cheese and baked to a golden brown
$10.99
Penne with Oven-Roasted Chicken
NEW! Penne pasta, oven-roasted chicken, asparagus, fresh
buffalo mozzarella and sun-dried tomatoes sauteed in a light
olive oil garlic sauce
$10.99
Seafood Linguine
NEW! Sweet, tender shrimp, scallops and clams sauteed with
oven-roasted tomatoes, basil, arugula and linguine in a white
wine, garlic and olive oil sauce
$13.99
Macaroni Grill Overstuffed Pasta
Chicken Cannelloni
Hand-rolled pasta stuffed with oven-roasted chicken, melted
cheese and spinach, then baked in an Asiago cream sauce.
Topped with tomato sauce
$9.99
Lobster Ravioli
Decadent lobster-filled tarragon pasta topped with sauteed
shrimp, asparagus, tomatoes and lemon butter sauce
$14.99
Chef's Recommended Wine
Pinot Grigio - Lumina (Italy)
Mushroom Ravioli
Ravioli generously filled with tender mushrooms and melted
cheese, then covered with our famous Carmela's marsala wine
cream sauce
$10.99
Marsala Chicken Ravioli
NEW! Ravioli filled with sliced chicken and Parmesan, then
sauteed with fresh asparagus, savory mushrooms, smoked Italian
prosciutto and a Marsala wine cream sauce
$10.99
Macaroni Grill Amore De La Grill
Chicken Portobello
Grilled chicken breast topped with a grilled Portobello
mushroom, melted mozzarella and demi glace. Served with
spinach orzo pasta
$11.99
Chef's Recommended Wine
Chardonnay - House Wine
Tuscan Rib-eye*
A juicy 16 oz. bone-in Choice steak cooked to order, then
served with creamy garlic mashed potatoes and fresh grilled
asparagus
$17.99
Chef's Recommended Wine
Cabernet Sauvignon - B.V. Napa (Ca.)
Honey Balsamic Chicken
Savory grilled chicken with honey balsamic glaze. Served with
sundried tomato capellini pasta and sauteed broccoli
$10.99
Chef's Recommended Wine
Chardonnay - House Wine
Boursin Filet*
Center-cut tenderloin cooked to order and topped with creamy
pepper Boursin cheese. Served with garlic mashed potatoes and
fresh grilled asparagus
$19.99
Chef's Recommended Wine
Cabernet Sauvignon - Coppola Diamond Collection Claret (CA)
Grilled Halibut
Lightly seasoned halibut topped with a tomato basil relish and
served with creamy pesto Parmesan risotto
$16.99
Chef's Recommended Wine
Chardonnay - Kendall-Jackson® Vintner's Reserve (Ca.)
Grilled Pork Chops
Thick center-cut chops covered with a rosemary balsamic glaze,
then served with wild mushroom risotto and sauteed broccoli
$14.99
Chef's Recommended Wine
Shiraz/Cabernet - Penfolds, Koonunga Hill (Aus.)
Pollo Magro "Skinny Chicken"
Grilled chicken breast with honey balsamic glaze served with
grilled tender-crisp asparagus and broccoli. Less than 6 fat
grams and 500 calories
$9.79
Chef's Recommended Wine
Chardonnay - Chalone Vineyard Monterey (Ca.)
Simple Salmon
Seasoned grilled salmon filet served with grilled tender-crisp
asparagus and broccoli. Less than 600 calories
$13.99
Chef's Recommended Wine
Sauvignon Blanc - Chateau Ste. Michelle (WA)
Chicken Sorrentino
NEW! Grilled chicken breast with balsamic honey glaze, with
roasted roma tomatoes, arugula and imported buffalo mozzarella
on capellini pasta
$11.49
Grilled Salmon
Salmon filet with honey-teriyaki glaze. Served with spinach
orzo pasta
$13.99
Macaroni Grill Classico Italian
Chicken Scaloppine
Sauteed chicken breast with mushrooms, artichokes, tangy
capers and smoked prosciutto in a lemon butter sauce. Served
over capellini pasta
$11.99
Chef's Recommended Wine
Pinot Grigio - Placido (Italy)
Twice Baked Lasagna with Meatballs
Six layers of tender pasta stuffed with seasoned meatballs,
three cheeses and Bolognese sauce, then baked in our brick
oven until bubbling
$11.29
Chef's Recommended Wine
Chianti Classico Riserva DOCG - Ruffino Riserva Ducale (Italy)
Spaghetti & Meat Sauce
With meaty tomato sauce
$8.79
Chef's Recommended Wine
Chianti D.O.C.G. - Gabbiano (Italy)
Spaghetti & Meatballs
Served with your choice of tomato basil or hearty meat sauce
$10.29
Chef's Recommended Wine
Chianti D.O.C.G. - Gabbiano (Italy)
Mama's Trio
Three Italian favorites on one plate. Lasagna, Chicken
Cannelloni and Chicken Parmesan
$12.99
Chef's Recommended Wine
Chianti - House Wine
Fettuccine Alfredo
Fettuccini pasta with a homemade sauce of cream butter and
Parmesan cheese
$9.99
Eggplant Parmesan
Hand-breaded eggplant lightly sauteed and baked with a rich
tomato sauce, fresh basil, mozzarella and Parmesan. Served
with pasta
$9.99
Chef's Recommended Wine
Zinfandel - Ravenswood Vintners Blend (Ca.)
Veal Marsala
Veal topped with fresh Portobello mushrooms, roasted garlic
and our marsala wine sauce. Served with capellini pasta
$12.99
Chicken Parmesan
Hand-breaded chicken lightly sauteed and baked with a rich
tomato sauce, fresh basil, mozzarella and Parmesan. Served
with pasta
$11.99
Chef's Recommended Wine
Chianti Classico Riserva DOCG - Ruffino Riserva Ducale (Italy)
Veal Parmesan
Hand-breaded veal lightly sauteed and baked with a rich tomato
sauce, fresh basil, mozzarella and Parmesan. Served with pasta
$12.99
Chef's Recommended Wine
Cabernet Sauvignon - Trinchero Family Selection (Ca.)
Chicken Marsala
Chicken topped with fresh Portobello mushrooms, roasted garlic
and our marsala wine sauce. Served with capellini pasta
$12.49
Chef's Recommended Wine
Merlot - Blackstone (CA)
Chicken & Shrimp Scaloppine
NEW! Sauteed chicken and shrimp with mushrooms, artichokes,
capers and smoked prosciutto in a lemon butter sauce. Served
over capellini pasta
$14.99
Macaroni Grill Desserts
Tiramisu
An Italian tradition of ladyfingers dipped in espresso
liqueur, then layered between rich mascarpone cream
$5.99
Smothered Chocolate Cake
Topped with warm homemade chocolate ganache and sprinkled with
pecan pieces.
$5.29
Lemon Passion
Citrus cake soaked in a sweet cream, topped with lemon mousse
and finished off with our fresh Italian whipped cream and
caramel
$5.29
Dessert Ravioli
Crumbled peanuts, caramel and rich chocolate ganache wrapped
in golden-fried pastries. Served with vanilla ice cream and
topped with caramel sauce
$5.29
New York Cheesecake
Your choice - Caramel Fudge or plain
$5.29
Amaretto Apple Crispetti
NEW! Layers of tender apples and brown sugar baked under a
buttery almond crisp, then topped with vanilla ice cream and
warm caramel sauce
$5.49
Tiramisu
An Italian tradition of ladyfingers dipped in espresso
liqueur, then layered between rich mascarpone cream. Add $3
per person
$5.99
Italian Sorbetto
NEW! Imported Italian raspberry and lemon sorbets made with
fresh fruit juice. Served with an almond biscotti
$3.99
Sweet
Billy...
______________________
The Olive Garden
Kansas City
Locations of the famous Italian Chain:
6750 W 95TH
STREET
OVERLAND PARK KS 66212
(913) 381-8645
13910 E 40 HWY
INDEPENDENCE MO 64055
(816) 373-0411
15090 WEST 119TH STREET
OLATHE KS 66062
(913) 768-4372
500 N.W. BARRY RD
KANSAS CITY MO 64155
(816) 468-7540
Everyone can use a little extra salad and breadsticks. As far as the rest.....well.......you know the rest from the TV commercial.
Official
Website:
www.olivegarden.com
______________________
Mario's Italian Restaurant
204
Westport Rd, Kansas City -
Mario's is set up like an old saloon house straight out of
Gunsmoke; complete with an antique bathtub in the
bathroom:
______________________
Minsky's Pizza
www.minskys.com for info
______________________
Waldo Pizza
7433 Broadway St, Kansas City, MO
(816) 363-5242
Official Website:
www.waldopizza.net
+
Waldo is a neighborhood in Kansas City frequented by many
peaceful hippie-type people wearing Elvis Costello glasses and
the like. If you don't know what Elvis Costello glasses
are, they are a horrible trend started in the early 80's by
dorks that would have been computer geeks had computers been
around then but instead had to settle for collecting "rare
records" and being vegans and smoking pot and owning way too
many pets and sporting the Colorado fanny-pack, sandals on men
(which is definitely wrong) and clothing and jewelry made out
of hemp and ....ok where were we....oh yeah!
Seriously though, all hippie jokes aside, this place rocks. We eat there monthly.
There is beer. Trivial Pursuit cards are on the table for you to stump and dominate your peers.
People watching is sometimes fun in here...
Waldo Pizza MENU
Source:
www.waldopizza.net
______________________
Uno's Pizza
Locations
| Phone | Address |
|---|---|
|
816-415-0010 |
9050 N.E. Barry Road Liberty, MO 64157 |
|
816-931-1599 |
4710 Jefferson Street Kansas City, MO 64112 |
|
913-851-9500 |
8420 W. 135th Street Overland Park, KS 66223 |
Uno's Pizza Menu
Source: www.unos.com
MRS. O’LEARY’S CLAM CHOWDERTM The first colonists discovered the savory goodness of clams steeped in their own juices. But we heard that it was Mrs. O'Leary's cow who kicked a bucket of cream into the soup pot and turned satisfying into sumptuous! VEGGIE SOUP Carrots, celery, corn, beans, onions, spinach, red bell peppers, potatoes, tomatoes, and zucchini in a low-fat vegetarian broth.  CAESAR SIDE SALAD Chopped romaine lettuce with fresh- made croutons, lightly tossed with Caesar dressing. Want anchovies? Just ask. HOUSE SIDE SALAD Mixed lettuces, red cabbage, carrots, plum tomato, cucumber, green pepper, red onion and croutons. GORGONZOLA WALNUT SIDE SALAD Mixed lettuces, tomato, red onion, cucumber, green pepper, walnuts, Gorgonzola and croutons. Served with low fat blueberry pomegranate vinaigrette.
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SOUP OF
THE DAY If you like a little variety and mystery mixed together this soup is for you. You won't know for sure until you ask. WINDY CITY CHILI Warm up with this blend of beef, kidney beans, tomatoes, onions, green peppers, garlic, celery & chili peppers. Served with Cheddar, red onions, jalapeńos & tortilla chips. BROCCOLI AND CHEDDAR SOUP Fresh broccoli florets and Cheddar cooked into a velvety soup.
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SHRIMP & CRAB FONDUE A creamy blend of shrimp, crab and Parmesan seasoned and sprinkled with diced tomatoes. A truly creamy, cheesy decadence, served piping hot with toasted garlic butter baguette slices. BUFFALO BITES Love the Buffalo but hate the bone? Try our boneless chicken instead. Served just like our wings. BEER-BATTERED VIDALIA ONION RINGS The best Vidalia onions from Georgia. One pound of sweet and crispy fried rings with our jalapeńo horseradish dipping sauce. BBQ PORK STICKTM An individual portion of our meaty pork shank slow cooked for tenderness in a smoky BBQ sauce. Served falling off the bone with yellow & blue corn tortilla chips, hickory-smoked & citrus BBQ sauces. MUCHOS NACHOS Yellow and blue tortilla chips topped with salsa, chili and cheese, with sour cream & jalapeńos. Guacamole if you want it. BUFFALO CHICKEN QUESADILLA Thin pizza crust grilled and filled with chicken, spicy Buffalo sauce, tomatoes, red onions and cheese. Served with salsa and sour cream. Guacamole if you want it. |
CHICKEN & PENNE WITH WHITE WINE Seasoned plum tomatoes sauteéd with chicken in a Chablis wine garlic sauce. Tossed with broccoli and penne. TUSCAN CHICKEN PENNE Diced chicken, zucchini, red and green peppers, yellow squash and onions are sautéed in olive oil, tossed with sun-dried tomato sauce and Barilla Plus® multigrain penne. |
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CHICKEN SPINOCCOLI®
 A baked chicken breast filled with mozzarella, feta, spinach, broccoli, tomatoes and basil. Served with penne in creamy pesto. CHICKEN, BROCCOLI & FETTUCCINE Sautéed chicken and broccoli are tossed into fettuccine, then blended with a rich Alfredo sauce. FETTUCCINE BOLOGNESE Our traditional Bolognese sauce– beef, sausage, prosciutto, tomatoes, carrots and Chianti wine. A true classic. RATTLESNAKE PASTA Hot-cha-cha. A spicy little number. Sautéed chicken and spicy Alfredo sauce tossed with penne. We then add Cheddar and top it off with a bite of jalapeno. |
THE CHOP HOUSE CLASSICTM*  Our 10 oz. Certified
Angus Beef® Top Sirloin Steak served with a House or Caesar
side salad. TOP SIRLOIN STEAK* Certified Angus Beef®
grilled to perfection for juicy tenderness and rich flavor.10 oz. or 8 oz. 7 OZ. FILET MIGNON* Deliciously juicy, tender and flavorfully cooked to your personal perfection. SIZZLIN’ STEAK FAJITAS Sautéed steak, onions & peppers in fajita sauce. All the fixin's on the side. SIRLOIN STEAK TIPS* Tender beef, seasoned and sautéed with tasty sweet onions. ALL STEAKS SERVED WITH CHOICE OF SIDE AND A BREADSTICK. HOW DO YOU LIKE YOUR STEAK? RARE: Cool, red center MEDIUM RARE: Warm, red center MEDIUM: Warm, pink center MEDIUM WELL: Hot, slightly pink center WELL: Hot, no pink in center |
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TERIYAKI SALMON Premium salmon from the deep cold waters of Norway. All natural, no preservatives or additives. Grilled with a light teriyaki glaze and sprinkled with sesame seeds. With two sides and a breadstick. LEMON BASIL SALMON All natural Norwegian salmon. Grilled with garlic butter and lemon basil seasoning. With two sides and a breadstick. FISH ‘N CHIPS A batter-dipped fried fillet of Icelandic haddock with fries, coleslaw and a red pepper tartar sauce. BAKED HADDOCK A haddock fillet from the pure, natural waters of Iceland. Topped with cracker crumbs and baked with a touch of butter. With choice of two sides and a breadstick. BBQ SPECIALTIES BBQ PORK STICKS® We slow cook these shanks in a smoky BBQ sauce ‘til they’re tender and falling off the bone. With warm hickory-smoked and citrus BBQ sauces, fries and coleslaw. BABY BACK RIBS Served with fries, coleslaw and warm hickory smoked and citrus BBQ sauces. BBQ SHRIMP SKEWERS Two grilled shrimp skewers served on a bed of rice with citrus and hickory-smoked BBQ sauces. With seasonal steamed vegetables and a breadstick. |
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CHOPSTICK Grilled chicken, Mandarin oranges, rice noodles, carrots and sesame seeds. Served on top of mixed lettuces, walnuts and cilantro tossed in a teriyaki vinaigrette. GREEK Kalamata olives, feta, plum tomatoes, roasted red peppers & cucumbers on top of mixed lettuces with Greek (what else?) dressing on the side. CAESAR Romaine, Parmesan, croutons and Caesar dressing. Anchovies if you want ‘em. Available with grilled chicken. HOUSE Mixed lettuces, tomatoes, cucumbers, carrots, green peppers, red onions and croutons. Available with grilled chicken SPINACH, CHICKEN & GORGONZOLA With candied walnuts, red onions, green apples, Craisins® & our classic vinaigrette. Who knew eating spinach could taste so good? ASIAN CHICKEN Field greens, carrots, tortilla strips and cucumbers tossed with honey lime dressing. Topped with grilled chicken, peanut dressing, snow peas, carrot curls and cilantro. SOUTHWEST STEAK SKEWER* Mixed lettuces, sun-dried tomatoes, tortilla strips and avocado ranch dressing. Topped with grilled steak skewers, tomatoes and a refreshing corn salad. |
ROASTED EGGPLANT, SPINACH & FETA Our favorite way to eat our veggies. Spinach, roasted eggplant, sun-dried and plum tomatoes, caramelized onions, basil pesto, feta and freshly shredded mozzarella. SPINACH, MUSHROOM & GORGONZOLA Basil pesto, freshly shredded mozzarella, spinach, sliced plum tomatoes, mushrooms and Gorgonzola. FOUR CHEESE If you like cheese, you'll love this four cheese pizza! Muenster, goat cheese, Parmesan and shredded mozzarella with basil pesto, plum tomatoes and fresh basil added for even more flavor. MEDITERRANEAN Spinach, seasoned plum tomatoes, kalamata olives (they're the best), basil pesto, feta and Parmesan. Sprinkled with chopped basil. CHEF’S CHOICE It's your turn to be the chef. Add three ingredients from our Toppings list to the flatbread, tomato sauce and freshly shredded mozzarella base. |
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TRADITIONAL FAVORITES PEPPERONI Zesty pepperoni, freshly shredded mozzarella & our own flavorful sauce. SAUSAGE Chunky tomato sauce with freshly shredded mozzarella, topped with sausage made from lean pork & a special blend of spices. CHEESE & TOMATO It doesn't get any simpler than freshly shredded mozzarella and our own flavorful tomato sauce.
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SHROOM® Limited supply daily. Fresh marinated mushrooms, spinach, garlic, mozzarella and grated Romano. A favorite, back by popular demand! CHICAGO CLASSIC A favorite since 1943. Crumbled sausage, chunky tomato sauce, mozzarella and grated Romano. BACON CHEESEBURGER If cheeseburgers and pizzas are your favorite foods, this one’s for you. Hamburger, bacon, Cheddar, mozzarella, plum tomatoes, caramelized onions and even some ketchup, mustard and dill pickle. |
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PRIMA
PEPPERONI Our chunky tomato sauce, mozzarella and grated Romano with our peppy pepperoni. SPINOCCOLI® Spinach, broccoli, chunky tomato sauce, feta, Cheddar, mozzarella and Romano. No meat but lots of flavor. CHEESE & TOMATO Chunky tomato sauce, mozzarella and grated Romano. FOUR CHEESE Mozzarella, Muenster, Romano and feta with basil pesto and plum tomatoes. BIANCO When we found out some weren't crazy about tomato sauce, we had to do something. It's a sauceless pizza with our Italian spiced sausage, mushrooms, mozzarella, garlic and Romano. BLT DEEP DISH Cheddar, mozzarella, crisp bacon, lettuce, tomato, even mayo, in our famous deep dish pizza crust. A new twist on a great American classic.
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VEGGIE BURGER Topped with guacamole, lettuce, tomato and red onion. Salsa on the side. |
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THE UNO
BURGER* A 10 oz. burger with our Ultimate Burger Sauce, lettuce, tomato and red onions. SMOTHERED 'N CHEDDAR BURGER* Cheddar or spicy Buffalo Cheddar. BRING HOME THE BACON BURGER* Bacon & spicy or regular Cheddar. PHILLY BURGER* Peppers, onions, mushrooms and cheese.
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GREEK TO ME Chicken, spinach, kalamata olives, pesto, tomatoes, caramelized onions, mozzarella and feta. ROASTED TOASTED VEGGIE PANINI Zucchini, summer squash, red onion, sun-dried tomatoes, caramelized onions, peppers, mozzarella & goat cheese. |
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TANGY
TOASTED TURKEY PANINI With spinach, roasted red peppers, spicy banana peppers, mozzarella and sun-dried tomato Parmesan spread. |
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STEAK & CHEESE With sautéed red and green peppers, onions and mushrooms on a three-seeded roll. CRISPY CHIPOTLE CHICKEN Fried chicken, chipotle mayo, onion rings, lettuce, tomato and red onion on a three-seeded roll. TURKEY BACON & SWISS With lettuce, tomato, red onion and honey-mustard dressing. GRILLED CHICKEN Lettuce, red onion, tomato and sun-dried tomato Parmesan spread. |
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FIRECRACKER
CHICKEN Grilled chicken, guacamole, chipotle mayo, Buffalo Cheddar, lettuce, tomato and red onion on an artisan Stirato roll. TWO CHEESE TUNA MELT Albacore tuna, mozzarella and Cheddar, lettuce, tomato, red onion and sun-dried tomato Parmesan spread on an artisan Stirato roll.
MOBY FISH Fried haddock topped with melted Cheddar. Red-pepper tartar sauce on the side. |
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FRIES Golden, crispy and trans fat free. SKINLESS BAKE Our red bliss mashed potatoes baked with Cheddar & bacon. Topped with sour cream. RICE PILAF With red bell peppers for a little fun. RED BLISS MASHED POTATOES
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STEAMED OR
ROASTED SEASONAL VEGETABLES Selected fresh daily. STEAMED BROCCOLI COLESLAW SMASHED CAULIFLOWER With Parmesan and garlic |
THE ALL AMERICAN Apple crisp spiced with cinnamon and nutmeg and served warm with vanilla ice cream and whipped cream. BROWNIE BOWL A warm Oreo® brownie and vanilla ice cream, topped with a rich fudge sauce and finished with whipped cream. |
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CHOCOLATE PEANUT BUTTER CUP A huge peanut butter cup warmed and topped with vanilla ice cream and drizzled with chocolate and peanut butter sauces. CHICAGO CHEESECAKE Cheesecake served with strawberry or fudge sauce and topped with whipped cream. |
For The Kids:
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OWN PIZZA We give you your own apron, thin crust pizza dough, sauce and toppings. “You get to do the rest!” Cheese or Pepperoni. THIN CRUST PIZZA Cheese or Pepperoni. KID’S KOMBO Tiny Dinos® and Cheese Sticks served with choice of side. TINY DINOS® Dinosaur-shaped chicken served with choice of side. KID'S CHEESEBURGER* A mini burger topped with Cheddar on a sesame bun. Choice of side. KID’S CHICKEN CAESAR SALAD |
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KID’S
GRILLED CHICKEN Served with choice of side. KID’S PASTA With marinara sauce and a breadstick. Barilla Plus® multi-grain penne also available. MACARONI & CHEESE Served with a breadstick. KID’S SUNDAE SIDES Fries Steamed Veggies Corn Steamed Broccoli Apples & Mandarin Oranges DRINKS Pepsi®, Diet Pepsi®, Ginger Ale, Sierra Mist®, MUG Root Beer®, Mountain Dew®, Milk, Slush, Fresh Lemonade, Tropicana® Orange Juice, Ocean Spray® Grapefruit, Apple or Cranberry Juice Juice |
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STRAWBERRY SMOOTHIEFrozen yogurt and strawberries blended into a creamy dream anytime of the year. Topped with whipped cream. WILDBERRY MANGO FREEZER A deliciously fruitful combination of strawberry, blackberry, raspberry, blueberry and mango. Blended with frozen yogurt and topped with whipped cream. CHOCOLATE MONKEY Frozen yogurt, bananas and chocolate. Topped with whipped cream. OREO® COOKIE FREEZER Oreo® cookies blended into ice cream and chocolate syrup. Topped with whipped cream. An indulgent and delicious delight.  TROPICAL FRUIT FREEZER Pineapple, coconut, strawberries and banana blended with a sweet shot of grenadine and topped with a wedge of orange and a maraschino cherry. UNO RASPBERRY LIME RICKEY Frozen limeade and raspberries, blended to a tasty sensation |
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Rosati's Pizza
South: 516 W 103rd St, Kansas City -
West: 9928 College Blvd, Overland Park, KS -
North: 4922 Ne 81st, Kansas City -
Rosati's is a miracle on flatbread. I am originally from St.
Louis and I KNOW what deep dish pizza is supposed to taste like.
The new Uno's Pizza is not the same as the old Uno's Pizza.
This disappoints me. Rosati's, however, does not disappoint
on ANY level. Wow, now THAT'S a friggin' deep dish pizza!
The
Rosati family’s
history of serving delicious Italian food to American customers
dates all the way back to the late 1800’s. In 1895, Fred Rosati,
who recently emigrated from Italy, opened an Italian restaurant in
New York. After the turn of the century he moved to Chicago and
opened another Italian restaurant serving the finest Italian
dishes. Pizza was a popular appetizer that Mr. Rosati would serve
to customers and friends, although back then the pizza was
prepared in the Italian tradition consisting of tomato sauce
served on a crisp piece of bread. In 1927, following in his
father’s footsteps, Fred's son Sam opened his own Italian
restaurant in downtown Chicago. When Sam retired his sons were
ready to continue the family tradition. The year was 1964 and
pizza in America was starting to take off. Already armed with a
rich family history of serving authentic Italian food, Sam’s sons
Dick, Ronald and later Al joined to open the first Rosati’s Pizza
in Mt. Prospect Illinois. They soon followed with a second
location in Niles Illinois.
In 1970,
Rick Rosati,
great grandson of Fred Sr., continued the family tradition and
opened his own Rosati’s Pizza store in Arlington Heights. By 1978,
a total of ten different Rosati family members owned Rosati’s
Pizza locations. In 1979 the family decided to grow even faster
and began franchising the Rosati’s Pizza concept. In 1996 Sam
Rosati, great great grandson of Fred Sr. opened his first Rosati’s
Pizza location in Belvidere Illinois marking the fifth generation
of Rosati family members serving delicious Italian food. This
website is sponsored by one of the Rosati groups, led by Rick
Rosati. Only those Rosati restaurants which are affiliated with
this group are listed on this website.
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