New KC Restaurant Rye Featured in Saveur

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.

NYC Momofuku Begets New Restaurant "Novel" in KC

Photo: Bowjing Lee

Food blog Eater focuses on nine new restaurants in KC.  Most exciting - an alum from David Chang's amazing NYC Momofuku has returned to his hometown to open Novel.