The charcuterie board at The Rieger.
theTop Meals I Ate in
20
2018
RESTAURATEUR, TOP CHEF CONTESTANT, AND ALL-AROUND FOODIE RENEE KELLY SHARES IMPRESSIONS OF SOME OF HER FAVORITE DINNERS OUT IN 2018 WORDS BY
Renee Kelly
W
hat makes a meal remarkable? Upon arrival, take in the vibe and ambiance of the restaurant—the lighting, the décor, and the music. Then it’s the choice of the meal. The anticipation rises, the aromas, then finally it’s the tastes—sweet, salty, sour, bitter, pungent, all mingled together with the texture, viscosity, juiciness. It’s the memories created at that moment. A great meal is being present. The Reuben sandwich. Be still my heart.
Black Sheep Restaurant + Market blacksheepon39th.com While holding a tantalizing triangle of my most favorite sandwich, Thousand Island dressing trickles from the edge of my pinky, gracing my wrist. The first bite of buttered, griddled golden-brown marbled rye gives way to gooey swiss cheese, then a perfect ratio of sauerkraut complementing the meaty pieces of tender Boyle’s corned beef. My shoulders melt with satisfaction. Combining the sandwich with a swig of jammy Malbec makes the Reuben at Black Sheep a remarkable meal. Now the fun of capturing the rogue dribble of Thousand Island from my wrist. Roast duck, chicken thighs, cheddar biscuits, shrimp and grits, key lime pie. The South is in the Midwest.
Brookside Poultry Company bkspoultryco.com At Brookside Poultry, hospitality greets you at the front door, just as you would expect from a Southern boy. Slow-roasted Barham Family Farms duck appears at our table. The beautiful burnt-caramel skin snaps with the first bite, revealing tender, succulent, citrus-brined, slow-roasted meat. The flaky crunch of golden chicken thighs crackles to expose tender meat. Pairing it with jalapeños, cabbage, and celery gives the meat a bit more spice, without
FEBRUARY 2019
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