Open for lunch and brunch they are known for their food and pastries. I read about this new spot, in a rustic setting, as a new go-to place for lunch and made a point to visit it on my most recent trip. Both have been featured in an article in the New York Times about great food outside the big cities. Colby Garrelts is the 2013 James Beard award winner for Best Chef Midwest and received Food & Wine Magazine’s Best New Chef recognition in 2005. The chef/owners, Colby, and Megan Garrelts, met at the well-known restaurant Tru, in Chicago, and opened the restaurant with great acclaim in 2004. The dinner menu comes highly recommended as well. It had a good selection of brunch items, served in a bright dining room. I enjoyed the restaurant for Sunday brunch. Located in Westport, Bluestem is one of the best restaurants in Kansas City offering what they bill as progressive American cuisine with seasonal and local. According to the Wall Street Journal, “Putting it in the company with the French Laundry and El Bulli, Anthony Bourdain named Joe’s one of the 13 places to eat before you die”. They have a wide variety of sandwiches and dinners. Make sure to go early as the line starts forming well before they open at 11 am. It is one of the most famous of the Kansas City barbecue restaurants. Joe’s Kansas City Bar-B-Que, formerly Oklahoma Joe’s Bar-B-Que, is a popular barbecue restaurant located in a working Shamrock gas station at 3002 West 47th. Now, each time I head back home, I try to make a point to check out new spots on each trip. Therefore, a barbecue culture emerged that is still prevalent today with over 100 restaurants in the metro area. It attracted the families of Bryan, Gates, Boyd, Harris, and Thompson. My top recommendations for a fun weekend getaway include:Īs a well-known meatpacking city with large stockyards, Kansas City became a destination for barbecue pitmasters. It is the perfect spot for a solo trip, a girls’ weekend or for a romantic weekend away. I love trying new restaurants, checking out some new BBQ spots and seeing great art. Joseph, MO just to the north and enjoy visiting Kansas City at least twice annually. Following his success in Toronto, he opened a second location in Beverly Hills, California in 2019.As Rogers and Hammerstein’s lyrics for the song from the musical Oklahoma imply, everything is totally up to date in Kansas City! I am from St. Soon after, he received attention from the local media, receiving multiple awards and acclaim. Armed with experience, confidence, and a firm belief in his ideology of a perfect sushi restaurant, in 2014 he took the next step and opened his first namesake restaurant, Yasu, in downtown Toronto – it was the first Omakase sushi bar in Canada. In 2010, he moved to Canada and opened his first small sushi takeout restaurant, Nigiriya, in the residential suburb of Leaside, Toronto. He worked his way from the ground up, starting as a dishwasher and gradually perfecting his culinary skills in Edomae and Contemporary sushi for the next ten years. At 30, with the ambition of one day opening his own restaurant, he returned to the art of sushi. He then explored his interests in art and graphic communication. Yasu, simply put, is purity at its finest.īorn in Osaka, Japan, Chef Yasu first apprenticed under a sushi chef at the age of 17. It is served immediately for maximum flavor and freshness. Expertly prepared, our fish is freshly sliced and placed atop warm, loose rice then brushed with a touch of nikiri soy for a perfectly balanced bite. Our food is the purest expression of our goals and devotion. Our roots, methodology, and determination comes from our passion for sharing the umami flavor in our food. Yasu pays homage to the edomae sushi roots to showcase the beauty of simplicity by using classical methods to draw out the umami of fish. Centuries of rich sushi history have cultivated an expertise in fishing – specifically for sushi – by the local fishermen. Fish caught around the tiny island of Japan are some of the best in the world. At Yasu, we use premium fish shipped from Japan. When Chef Yasu dreamed of opening his sushi restaurant, his single focus was to share his passion for bringing out the natural umami of ingredients in his sushi. “ I want to bring the Japanese Sea of Umami to LA ” Chef Yasu

Our guests are invited to enjoy our Omakase sushi tasting course offering a variety of seasonal fish of the finest quality. We specializing in premium fish from Japan.

Yasu is a traditional Omakase sushi bar in Beverly Hills.

Yasu restaurant