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Who Wants New York’s Gooiest Mozzarella Sticks?
Illustration: Igor Bastidas On Instagram and TikTok, anything worth eating comes with a line. Whether...
A Midland Mexican Restaurant Aims to Put “Something Different on the Table”
The Spanish-language title of the 1984 horror flick Children of the Corn is Los Chicos del Maíz. It’s an acceptable translation, as the titular characters are tots and adolescents, but chicos is to...
Shaking Up the Classics
Photo: Jeremy Liebman There is something comfortingly familiar about the batch of high-profile bars and restaurants getting ready to debut before the year is out. Rather than wild c...
These Cowboy Boots Were Made for Gawking
Chris Conrad felt what he describes as his divine calling almost fifteen years ago. The fifth-generation Texan had been living and traveling abroad for several years while working in the oil and gas i...
Where to Eat in September
Illustration: Naomi Otsu Welcome to Grub Street’s rundown of restaurant recommendations that aims to answer the endlessly recurring question: Where should we go? These are the spo...
Court clutter on trial: Olathe legal tech startup puts boxes of evidence one touch away
A Kansas-built innovation is reshaping courtroom outcomes with its one-touch trial prep platform that already has helped attorneys secure billions in verdicts with ease, said Jay Rutler. “I have a ...
Why a City Market favorite is jumping the state line — to the food court at Oak Park Mall
Its Brazilian dishes — using recipes the owners grew up eating in São Paulo — have been a City Market draw for more than a decade. Now Taste of Brazil restaurant is expanding to Johnson County, b...
At Texas’s School for the Blind, an Inventive Band of Outsiders Takes the Stage
The kids were exhausted before rehearsal even began. They’d entered the small classroom one by one on this cold evening in mid-February, slowly feeling their way with canes, some with an adult guidi...
Ruby Tandoh Wants Justice for Toad-in-the-Hole
Illustration: Ryan Inzana After placing second on The Great British Bake Off in 2013, Ruby Tandoh — then the show’s youngest-ever contestant — experienced what she calls the ...
Spiced side hustle gives this Kansas culinary teacher a kick (and a growing market)
Richard Wilks is bringing heat to Kansas’ food scene. A chef and community-builder at heart, Wilks created Burro, a line of chili and garlic crunch oils, sauces, and seasonings designed to fuel real...
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