Dish & Drink KC: From spicy to sweet at Wings ‘N Things and Anchor Island
Wings ‘N Things // Photo By Tiffany Watts
Wings ‘N Things isn’t your typical locally owned restaurant—and it’s certainly not your typical chicken drive-thru, either. I had heard nothing but great things about this place from friends, so when a friend and I found ourselves in the area around lunchtime, we decided it was time to see what all the hype was about.
We lucked out, hopping in line just before it got too long. But even if we had arrived later, the line seemed to move quickly, so I doubt we would’ve waited long.
The first thing that stood out to me—before we even got our food—was the incredible customer service. The staff member taking our order was an absolute delight! She had the kind of warm, welcoming energy that instantly makes you smile. Honestly, it felt like we were at a family gathering, asking our auntie or grandma to fix us a plate. That interaction alone set the tone for a great experience.
Now, onto the food. We ordered the 10-piece whole wings ($21.90), split between Spicy Lemon Pepper and Spicy Buffalo, served with two rolls and a side of seasoned fries ($1.99). The moment we opened the box, we knew we were in for something special. The aroma alone had our mouths watering, and the wings? Full, meaty, and perfectly cooked—not the skimpy portions some places try to pass off.
From the first bite to the last, the flavors were phenomenal. The Spicy Lemon Pepper had the perfect balance of citrusy zest, bold pepper, and just the right kick of heat. Meanwhile, the Spicy Buffalo brought that classic tangy heat with a depth of flavor that made each bite better than the last. And let’s not forget the fries—crispy, well-seasoned, and the perfect sidekick to the wings.
Everything came out fresh and hot, and the portion sizes were generous—Wings ‘N Things isn’t skimping on anything. Between the fantastic service, the high-quality food, and the packed flavors in every bite, this spot indeed lives up to the hype.
Wings ‘N Things is located at 5800 Troost Ave, Kansas City, MO 64110.
Anchor Island // Photo By Tiffany Watts
Last week, I found myself wandering into Anchor Island, a Kansas City café that’s been sailing smoothly since 2020. This place immediately makes an impression with its nautical charm—imagine stepping into a ship ready to set sail. The moment you walk in, you’re greeted by baristas with warm smiles and a welcoming vibe, setting the stage for a cozy, laid-back experience.
The café is divided into two levels. The lower level is perfect for a quick catch-up or a short visit, but if you plan to stay a while (perhaps to get some work done like I was), head upstairs. There, you’ll find plenty of seating and a relaxed atmosphere, ideal for spreading out and getting into the zone.
I was in the mood to try something different, so after scanning the menu, I decided to try the Sandy Matcha. It’s made with matcha, cinnamon, lavender, honey, and milk. I replaced the cow milk with oat milk and really enjoyed that the blend added a little extra creaminess. After a couple of sips, I was a fan. It was the perfect wave of flavors: the earthy matcha, the warmth from the cinnamon, and a hint of floral lavender. It wasn’t too sweet, which was exactly what I was craving, but I could definitely see how a little more honey could take it up a notch if you’re in the mood for something sweeter.
It’s funny to think that years ago I wouldn’t have even considered trying a matcha drink. But somehow, over time, I’ve come to really enjoy it. It’s a reminder of how our tastes evolve, and how revisiting something (even when it feels out of our comfort zone) can lead to discovering new favorites.
I spent a productive few hours at Anchor Island, getting work done upstairs where it was mostly quiet aside from the clicking of keyboards. However, if you’re planning on a long day of remote work, be sure to arrive early—the café closes daily at 3 PM, so time can slip away quicker than you might expect.
Anchor Island is located at 4101 Troost Ave. Kansas City, MO 64110.
