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The Extra Virgin cookbook, Extra Virgin: Recipes & Love from Our Tuscan Kitchen, was released on May 6, 2014. [20] It was #1 on Amazon's Italian Cooking rankings for six months [15] and remains in the top 10 as of October 2015. [21] In June 2014, the cookbook made the New York Times Best-Seller list. [22]
Adam Sappington of Portland's Country Cat and Kansas City's Michael Smith (Michael Smith Restaurant and Extra Virgin) go head-to-head to tackle a forequarter of beef. After volunteering to butcher the meat, Sappington chooses the Tomahawk chop steak cut as one of his dishes.
The Wish-Bone logo. Wish-Bone is an American brand of salad dressing, marinades, dips and pasta salad. [1] The original salad dressing was based on a recipe served at the Wishbone restaurant in Kansas City, Missouri, founded by ex-soldier Phillip Sollomi in 1945 along with Lena Sollomi, Phillip's mother. [2]
A toy train delivers a customer’s lunch order to a table at Fritz’s Railroad Restaurant in Kansas City, Kansas. The restaurant dates back to 1954, but the trains arrived in the 1970s ...
The restaurant, located on the first floor of the 6,000-square-foot, ivy-covered brick building, has seating for about 70 in three small, art-splashed dining rooms (everything on the walls is for ...
Of the nearly 40 restaurants at the time — which included spots in Atlanta, Chicago, New Orleans, Denver, Dallas and Los Angeles — Kansas City’s in the River Quay was the second largest.
Kansas City's Hotel Savoy was built in 1888. It was built by the owners of the Arbuckle Coffee Company. In 1903 the original hotel was remodeled and the west wing was added featuring the Savoy Grill dining room. The Savoy Grill was the oldest continuously operating restaurant in Kansas City, Missouri, until it temporarily closed in 2016.
Nick Civella, left, circa 1960, and brother Carl Civella, in 1984.