Magnolia’s Southern Cuisine closes, Komatsu Ramen sets an opening date, Lidia Bastianich to visit Boys Grow, and more of the week’s news
As The Pitch’s Charles Ferruzza reported last week, Magnolia’s Southern Cuisine (9916 Holmes) is no more. Chef Shanita McAfee-Bryant cited an ongoing maintenance dispute with the shopping center’s landlord as a principal cause for the closing.
“We are closed now,” McAfee-Bryant says. “I had to make peace with the decision before making it public.” But the Magnolia’s name may yet pop up again in the form of a food truck, serving McAfee-Bryant’s recipes under her brand but not overseen by her. The wait for a mobile delivery system for her Southern eggs Benedict officially starts now.
Erik Borger’s long-awaited midtown noodle bazaar, Komatsu Ramen, has set an opening date. Come September 1, Kansas Citians can slurp ramen and enjoy cocktails in the 250-seat space at 3951 Broadway. Borger, who also owns the Il Lazzarone pizza restaurants in the River Market and St. Joseph, has dedicated several months of work to the restaurant, which will be KC’s third ramen shop to open since last fall. Borger says the restaurant will be open from 11 a.m. to 1:30 a.m. Monday through Saturday, and 11 a.m. to midnight on Sunday. He also has announced that he plans to open a Komatsu, as well as a wine-and-oyster bar named Ostrea, in St. Joseph in the coming months.
Queen of Italian cuisine Lidia Bastianich is coming to Kansas City to host a fundraiser for Boys Grow, the urban-agriculture program for young inner-city men that blends education, farming and entrepreneurship training. The September 28 dinner will be held at the Boys Grow Farm at 9301 East 147th Street, with food prepared by Lidia’s KC and an appetizer prepared by the boys using some of the season’s harvest. Local musical acts Making Movies and Lonnie McFadden will perform. This event is likely to sell out, so don’t wait; tickets ($150-$500) are available via Brown Paper Tickets. Call Boys Grow at 773-793-5056 with questions.
Two Crossroads-bound restaurants hit their Kickstarter goals this week. Chewology, an East Asian–inspired spot for dumplings, steamed buns and noodles, adds its name to the Corrigan Station development at 1828 Walnut, with an opening set for December. And Pawns and Pints, a board-game hall, restaurant and bar, will open its doors at 221 Southwest Boulevard in October. The latter’s menu will center on sandwiches and snacks, as well as craft beer.
This week’s restaurant events:
Pig & Finch (11570 Ash, Leawood) puts on a dinner featuring craft beers from Oklahoma City’s Anthem Brewery. The five-course meal includes a Kurlbaum heirloom-tomato terrine, duck carpaccio with foie gras, pan-seared barramundi, parmesan-braised pork belly, and cinnamon-sugar yeast donuts, paired with blonde ale, wheat, pilsner, IPA and stout beers. The event is $60, not including gratuity. Make reservations by calling 913-322-7444.
Not all ice cream is for kids. Stop by the Foundry at McCoy’s (424 Westport Road) tonight for a “back to school” beer-and-ice-cream event. The night’s special ice creams are made with four of McCoy’s beers, including its Ginger Shandy, Fruili, Vanilla Porter and Kasteel Donker. For those who like beer with their beer, there will also be beer floats available using the ice creams.
Harvest season means abundant produce — sometimes too abundant. Learn about historic methods for brining and preserving all of your excess produce at the “Fermenting, Brining and Preservation hands-on” demonstration at Hoot Owl Hill (30750 Osawatomie Road, Paola). For $45, attendees will learn how to make sauerkraut and pickles, along with additional preservation methods. (The sauerkraut and pickles will be available for you to take home afterward.) See hootowlgardens.com for more information and for tickets.
Jax Fish House (4814 Roanoke Parkway) chef de cuisine Theresia Ota is inviting Journeyman Café chef Chance Hurst into her kitchen for a Farm-to-Community Dinner tonight. The casual, intimate, family-style meal is made up of six courses, with wine pairings. Expect an oyster amuse, a Pinn Oak Farms leg of lamb, saffron couscous, hand-rolled cavatelli, a whole Branzino fish, smoked trout and stone-fruit cobbler. For reservations ($65), call 816-437-7940.
You have a chance for one more beer dinner this week at Nick and Jake’s (5031 Main), featuring Cinder Block beers. For $45 a ticket (excluding gratuity), you can try ahi tuna poke, a lager-poached sea scallop with Green Dirt Farms honey-goat cheese, lamb chops with apricot chutney, beef filet tips with wild mushrooms, and a sour-cherry crisp, paired with Cinder Block’s Prime Pale Ale, Unwind IPA, Hoppy Lager, Weathered Wit, Paver’s Porter and Sour Cherry Cider. Call 816-421-1111 for reservations.