Chef Howard Hanna on the culinary scene, whiskey chocolates, and his cookbook library

Chef Howard Hanna feels like a man comfortable at his own grill. Even with a new restaurant opening and his wife expecting twins in April, Hanna found the time to talk up the Rieger Hotel Grill & Exchange’s menu with Fat City. With rabbit pot pie, cioppino, and pappardelle alla bolognese (the sauce takes four days to make), Kansas City will likely share his enthusiasm.

The Rieger got its letter of approval last Friday. Make reservations at 816-471-2177.