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| Tammy Ljungblad/KC Star |
Why did
Saveur magazine feature new KC restaurant Rye on its cover? Because James Beard award-winning chef Colby Garrelts is continuing to build on the success of Bluestem? Because they serve 1,200 pounds of fried chicken a week? Because of the 48 hour brining process? Or because they are frying "free range Amish birds from Ohio"? The KC Star
restaurant review suggests all of the above.
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