Dine

Back by popular demand

A Wichita institution since the 1950s, Angelo's Italian Restaurant has reopened on East Central after being closed for a decade. Their famous pizza, manicotti and lasagna are on the menu again, thanks to a crowdfunding campaign by diehard fans.

Cold comfort

July is National Ice Cream Month celebrate by
making some tastebud tickling treats at home with
these classic and creative recipes.

Burger bash

We're celebrating National Burger Month by featuring recipes from four of Wichita's well-known foodies. Try their recipes on your backyard grill, or stop by their places for a taste.

A Siena spring

Seasonal ingredients and special brunches are on tap at Siena Tuscan Steakhouse in the Ambassador Hotel this spring.

Fetch Bistro, a first in Kansas

Fetch Bistro is the only restarant in Kansas where people can sit down for a meal with their furry best friends. But Greg and Pamela Buss, along with chef Damien Scott, also want to impress human and canine patrons alike with their good food and great service.

Culinary arts program thrives

Butler Community College's 4-year-old program earns recognition as one of the state's top culinary schools. Now we're cooking!

Swanky speakeasy: Ambassador Hotel opens Dockum

Tucked in the basement of the Ambassador Hotel, Dockum Apothecary is a new swanky spot to meet friends and sip on trendy cocktails.

Preparing the perfect Thanksgiving turkey

From brining to spices to rubs, Chef Tom Jackson of All Things Barbeque shares secrets for a perfectly moist, crowd pleasing, nap-inducing turkey.

Cozy up to Fireside Grille

Tucked behind the Greatroom Bar in the eastside Wichita Marriott is a cozy 50-seat restaurant that just might become your favorite hideaway. The restaurant features fine dining and expanded wine list in an elegant setting.

A pinch of salt

YaYa's new executive chef, Fernando Ferreira, unveils an
elevated menu that reflects his Italian heritage, South American roots and experiences cooking for premier restaurants throughout the country.

No Blarney: This food is good

Former athlete Eric Burns went back to culinary school and now serves up made-from-scratch gastropub food to WSU sports fans. With wings, paninis, pulled pork, pizza and more to choose from, nobody goes home hungry.

I scream, you scream

Endless, Kansas summer-day heat topping 100 degrees only can be eased by one thing: ice cream. Find out which cool, creamy ice cream tops our readers list of favorite frozen treat.

Best brunches for Mother's Day

Your mom loves you with all of her heart a heart that's right next to her stomach. Give both of them a treat with one of these luscious brunch ideas featuring everything from Moroccan grilled tilapia to chicken fried steak. Oh, and don't forget the mimosa.

A taste of Tuscany

Siena Tuscan Steakhouse brought executive chef Jeremy Wade on board this spring. He hit the ground running and is now tweaking things to bring even more authentic Italian dishes to the menu including the quintessential Tuscan dish.

Contemporary Mexican cuisine

Although Mario Quiroz and Mara Garza of Molino's have outgrown thier humble beginnings in a former Taco Tico building, their authentic south-of-the-border tacos, piratas, salsas and ceviche are as delicious as ever.

Kitchen confidence

A rare opportunity for a home cook: Heather Denker recieves hands-on instruction from executive chef Janet Bourbon, including step-by-step instructions for "reverse searing" a roast. Also on the menu: French scalloped potatoes and more.

World food championship winner brings BBQ secrets to Wichita

All Things BBQ boasts a visit this month from a Canadian who's taken the all-American sport of barbecue cookoffs by storm. Brian Misko will share recipes, techniques and mouth-watering meals.

The tao of Tanya

Writer Joe Stumpe reflects on the contributions of restaurant proprietor Tanya Tandoc to the Wichita community. Since her death, Live like Tanya has become the mantra for many.

Tacos with a twist

Michael Farha and partner Marc Humsi opened this upscale taco joint earlier this year, after a longer-than-expected wait that had people already familiar with Farha's food downright antsy for another taste.

Give stress the brush-off

Vino van Gogh classes pair painting instruction with wine for a relaxing and fun night out. As one instructor puts it: If you don't like your painting, drink more wine.

Savoring the journey

Bill Crites is the new executive chef at YaYa's. His approach to cooking has been flavored by time spent trapping wild boar in Texas and preparing tapas in a Spanish mountain town.

Doo-Dah Diner doubles down

The Doo-Dah Diner has expanded to create space for an in-store bakery, take-out counter and room for head chef extraordinaire Patrick Shibley to cure his own meats. Hoodies and more new merch are on the way, too.

Dining North

North Broadway is Wichita's original restaurant row. Take a gustatory journey through some historic gems, and enjoy some of the city's best ethnic food.

Dining South

Big tastes, little bills. Dining in South Wichita is fast, fun and affordable discover a new favorite.

Downtown dining from A to Z

There's never been a better time to hightail it to downtown Wichita's restaurant scene. Splurge! recommends you eat your way from
A to Z.

Caf 402: A fresh start

Caf 402 in the downtown Y is open and accessible to the general public. While specializing in healthy food, the menu isn't limited to just that. Bite into a slice of its decadent chocolate cake for proof.

Wine & Dine: A culinary experience

Spend an evening with chef Jason Jaso and wine speaker Todd Izzo during this special culinary experience on May 29. Which wines pair perfectly with grilled scallops, chorizo-stuffed pork tenderloin or Shiraz Pear? Read on to find out.

Wine & Dine: A culinary experience

SPLURGE! and Metro Appliances & More are proud to announce a new cooking experience that will highlight the area's best chefs and wine experts in the brand new Metro Appliance showroom.

Downtown's new destination

Step inside the two newest "it" venues. Jettys is a beach-themed, family-friendly pizza place with huge specialty pies and a big loft. Walkers is a classic watering hole with lots of exposed brick and ceiling beams dating back to its construction in 1908.

Doo-Dah Diner dishes up deliciousness

The over-the-top menu at Doo-Dah Diner culminates in "The Brutus": A tower of hash browns, caramelized onions, chicken fried steak, sausage gravy and two eggs. Just one of the perks
of running a from-scratch kitchen.

B

Zorro's makes mark in Newton and Augusta

George Matta of Adrian's expands into Tex-Mex with swashbuckling flair. And customers in the mood for something different can choose hummus, gyros, schwarma, fatuoush salad, bierocks and baklava.

Mort's: a "hot spot" year round

Mort's Martini and Cigar Bar knows how to throw the perfect patio party. From unique shared seating, to one-of-a-kind cigars and great drink specials, even down to celebrity clientele Mort's
has it all!

Local brewers pour it on

These artisinal prairie beers are lovingly fashioned by brewmasters who don't always follow a recipe. Fall is the season to open the tap on ales, wheats and stouts.

Only one cure for Wichita Pizza Co. 'addiction'

Meet six enthusiasts of the east-side pizza joint known for its signature crust and voluminous, out-of-the- ordinary toppings.

Culinary shoot out

What chefs will be paired with which celebrities? What will the mystery ingredient be? So many surprises tossed together at the last minute make for an exciting and delectable fundraiser for the Orpheum Theatre fundraiser.

Wichita chef spiking

Jason-Paul Febres of Taste & See always imagined himself as a TV chef. And now he is. Febres dishes on Spike TV's "Bar Rescue," favorite Taste & See menu items and why he prefers to work with women.

Former Girl Scout knows just how the cookie crumbles

Kelly Peterson sold Girl Scout cookies for five years, and now runs Velvet Cream Bakery. The leadership and ingenuity learned as a Scout smell a lot like cookie truffle topped with limoncello curd.

Feeding frenzy

The day after Thanksgiving kicks off a feast of holiday business for Ben Arnold of Corporate Caterers, and Tasha and Bill Schrant of Chino's Parrilla Catering.

Holiday cheer

Pumpkins with vodka and nutmeg with whipped cream, these
are a few of our favorite things. Raise a glass of spirits to
holiday-inspired libations from the mixologists at Larkspur and Oeno Wine Bar.

Luca chef shoots for the best we can do

Gianluca Sciagata makes foods from scratch that most other restaurants buy ready made. Combine that with his northern Italian background and you've got an authentic taste of Italy in this midwestern Kansas town.

Taste maker: The Fresh Market

Just as Dillons raised the supermarket bar a few years ago with the introduction of its super stores, TFM takes that bar up a few more notches.

Fruit

Take it outside

Here's a look at some of the city's coolest patios. And please don't get upset if we fail to mention your own favorite al fresco spot there are way too many great ones to list them all.

Fruit

Moveable feast

Jeff and Rob Schauf bring the taste of Venice, California to Wichita in the form of Flying Stove, a gourmet food truck.

Fruit

Cooking with Chef H

Cooking enthusiast Harry Pape put together his own cooking segment "with foods and ingredients that are readily available and relatively healthy.

Fruit

Pizza Paradiso

Fortunately for pizza lovers and who isn't one? a new wave of pizza joints has come along, and it looks like they'll be around for a while.

Fruit

A double-dip anniversary

The Old Mill Tasty Shop celebrates 80 years of hand-crafted limeades, cherry cokes, banana splits and sundaes made the old-fashioned way, as well as 30 years of ownership by John and Mary Wright.

Fruit

I like to refer to it as a country club without golf, swimming or tennis, said Wink Hartman, owner of a new private supper club. The club's food is being created by chef Jeremy Wade, who made his name at Uptown Bistro in Old Town Square.

Fruit

12 Ways to Eat Healthy in 2012

A dozen strategies some commonsense and some unconventional for better eating in the new year.

Balsamic Berries with Ricotta Cream

Hungry for the holidays: These appetizer and dessert recipes make for some memorable treats.

Recipes for five memorable holiday treats have you covered for parties and potlucks.

pasta

Authentic, upscale Italian food on the rise in Wichita

Italian restaurants serve up veal ossobuco, lamb chops, gnocchi and beef carpaccio in addition to salads, pizzas and pastas

Jeff Conklin

Ribeye top choice for local steak lovers

Seven top steak houses in Wichita reveal their top-selling cuts of beef, and confide what makes the ribeyes and filets so succulent.

Yogurt

Wichita Pizza Co.: Taco pizza, other loaded pies lure diners to Harry and Webb

Unusual combinations work together to produce unexpectedly delicious results. So delicious, in fact, that the taco pizza was voted one of 50 Best in U.S. by Food Network Magazine.

Jeff Conklin

Gaslamp Grille chef prepares food forward" menu

Jeff Conklin grew up on his grandparents risotto and reruns of Julia Child. This fall the chef rolls out a new menu at the Gaslamp Grille.

Yogurt

Pumpkin roll in the Big Apple: Local cooking on Good Morning America

Local cooking enthusiast, Angi Allender, shares her experience appearing on Good Morning America alongside Emeril Lagasse, as well as her future aspirations with the Food Network.

Yogurt

Old Town at 20

The former warehouse district is now a mixed-use neighborhood bustling with nightlife, dining, residences and more. Downtown boosters hope its success can be repeated.

Yogurt

Sweet 'n cold: Frozen yogurt trend hits Wichita

Discover the local self-serve frozen yogurt craze that has Wichitans screaming for more.

Gaslamp Grille

Gaslamp Grille lights up dining

There's much more than steak to recommend the Gaslamp Grille, including a raw bar brimming with fresh crab legs, shrimp and oysters stacked on ice and a diverse selection of beverages in a casual setting.

Sushi

Sushi showdown

With names like Baked Alaska, Volcano Roll, Shogun Roll and Ninja, six of Wichita's sushi chefs go head-to-head and prove, once again, that the best delicacies aren't on the menu.

Brad Beyer

Dive Into Mike's for a great time

It's a typically eclectic crowd at Mike's Wine Dive, but the customers can all count on experiencing some of the same things: inventive food, a laid-back ambiance and, most of all, great wine.

Couple toasting

Dinner for two, with a side of romance

Nine picks for your Valentine's Day date. Splurge is here to help with a list of old favorites and new options.

Cooking ingredients

5 ideas to bring your cooking to life in 2011

A couple cooking ideas and recipes to jump start your culinary adventure in 2011.

Beer Brewing Basics

Braised to perfection

The result of braising is nothing short of magic: the meat becomes fall-off-the-bone tender and transforms the liquid into a rich, delicious sauce. Jackie Smith shares techniques from a pro.

Beer Brewing Basics

Custom Cupcakes: "Designer cupcake craze finally hits Wichita. It's about time!

Over the past year, Wichita has bit into the nationwide cupcake craze fueled by food magazines and TV shows. A handful of local bakers are producing ever more creative versions of the treat.

Beer Brewing Basics

Beer brewing basics: Is home brewing for you?

Although the home beer-brewing process can seem daunting at first, many have mastered the steps. And the end result can be extremely rewarding.

Bossa Grill

Bossa Grill brings taste of Brazil to Wichita

Bossa offers seafood, pasta, chicken, salads and more in a style that would be at home in many European countries with a few distinctive South American touches.

Old Town Farmer's Market

Fresh and fun: farmer's markets and orchards offer locally-grown produce and more

Besides the simple consideration of flavor, factors like concern for the environment and a desire to buy locally seem to be driving the growth in farmer's markets.

Mulligan's Pizza

Off the Beaten Track: Best of the rest

We've been highlighting some of the best local restaurants you might never have heard of. But not all of our favorites fit into the designated categories. So for the final installment of Off the Beaten Path, here's the best of the rest.

Tom's Lotus Garden

Off the Beaten Track: Restaurants span the cuisine of asia

Look a little closer off the busiest commercial corridors, that is and you'll discover that the city holds a trove of delectable cuisines from all over Asia.

Brint's Diner

Off the Beaten Track: Diners don't have to hunt for diners

There are plenty of restaurants that dish up diner-style food, whether they call themselves diners, cafes or something else.

barbeque

Off the Beaten Track: Barbecue boom

Two factors have fueled the barbecue boom. One is the decision of some home cooks who compete in barbecue cook-offs to open restaurants. The other is the entry of chain restaurants into what was once the purview of individual, often quirky, operators.

La Posada

Off the Beaten Track: Mexican restaurants

How to know when you're in a place serving real Mexican food; where to find the best piratas, ceviche, gorditas and of course tamales, burritos and tacos.

Hummus from Byblos

Off the Beaten Track: Authentic Lebanese and Middle Eastern food

Wichita cuisine boasts a strong influence from Middle Eastern restaurateurs, and two restaurants in particular serve it exclusively: N&J Cafe on the east side and Byblos on the west.

The Bomber Burger

Off the Beaten Track: Burger joints

Small burger joints survive and sometimes thrive in Wichita. In this first of a series of articles about some of Wichita's lesser known restaurants, Joe Stumpe investigates alternatives to homogenized chain restaurants.

 

 
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