Mixing Up Breakfast & Loving Local

Breakfast is one of those dining opportunities we all tend to neglect, with maybe the exception of an occasional brunch. Famed nutritionist Adelle Davis suggested “eat breakfast like a king, lunch like a prince and dinner like a pauper.” Jo Maria Scaglia, owner of the new Mixx in Hawthorne Plaza has launched a full-service, custom-made, quick-casual breakfast menu, available Monday thru Friday from 7:00 to 10 a.m. Currently available exclusively at The Mixx Hawthorne Plaza location (she also has locations at 4855 Main Street and downtown in the Power & Light District), the fresh new menu is packed with options fit for a king, or at least for someone looking for more than a bowl of cereal or a Pop-Tart. Scaglia’s new breakfast menu features handcrafted breakfast items, such as the Sunrise BLT (with griddled eggs, bacon, arugula, tomato and cheddar cheese on toasted grain bread) and the Egg Tostada (on soft corn tortillas with melted pepper jack, black beans, jalapeno crema, arugula and cilantro). If you’re just looking for toast or cereal, the new menu’s Artisan KC Toast (with almond butter, honey, banana, and cinnamon sugar) and house-made Coco-Nutty Granola (with Siggi’s sheep’s milk yogurt and fresh berries) are prepared fresh daily at the in-house bakeshop. The sandwiches, wraps and eggs with mix-and-match sides are perfect for those wishing to dine in or grab-and-go. The breakfast menu joins The Mixx Hawthorne’s extensive fresh juice, smoothie and coffee bar offerings, available every day.


Kansas City’s enthusiasm for using exceptional local products is evident in the newest offerings by chef Charles d’Ablaing of Chaz on the Plaza in the Raphael Hotel. Chef d’Ablaing is now featuring premium-priced cuts of beef under an exclusive arrangement with rancher Tim Hatfield, owner and operator of High Summit Ranch in Maryville, Missouri. The steers are grass-fed during the growing season and fattened through winter on locally grown alfalfa and a “secret” formula of mainly local grains. It’s aged 21 days and is processed by Paradise Locker Meats in Trimble, Missouri. The hormone- and antibiotic-free Angus beef is offered as an alternative to the wet-aged USDA Prime beef tenderloin and Kansas City strip steak featured on the Chaz regular menu. The Hatfield cuts are available by request only. If you’re a beef purist looking for an unbelievable gastronomic experience, ask your server. 

Chaz


Executive chef Martin Heuser of Affäre in the Crossroads is passionate about wild North American game meats, and loves incorporating his native German cooking techniques. This summer he has introduced new bison dishes to his contemporary German lunch and dinner menus, using naturally raised, prairie grass-fed buffalo from Lazy D Heart Ranch, a small Flint Hills ranch outside of Westmoreland, Kansas. The smoked bison brown ale brat (with sweet potato puree, blueberry-corn salsa, sweet mustard and fried onion rings) and the bison carpaccio (with greens, summer truffle vinaigrette and Prairie Tomme cheese) are sure to be a hit with Midwestern diners. They even have bison schnitzel! 

Bison short rib surf and turf ravioli


Another Plaza dining destination keeping things fresh not only on the menu, but also with an upcoming new look, is Zócalo Mexican Cuisine & Tequileria. For the summer they’ve introduced new dishes developed by the Zócalo culinary team under the leadership of executive chef Drue Kennedy. There are a number of lighter selections and seafood options such as Negra Modelo Mussels (P.E.I. mussels tossed in dark lager, chorizo verde), Chilean sea bass and summer pozole (grilled sea bass and summer vegetables in poblano-tomatillo broth) and Mahi Baja Tacos (grilled mahi, avocado-tomatillo salsa, cabbage slaw, and lime). They’re also featuring a new Taco and Tequila Tuesday from 11 a.m. to close, with all-day food specials like the Street Plate (street-style tacos) or crab taquitos and ceviche shooters, in addition to drink specials perfect for the summer, such as the Jalapeno Cooler and sampling flights of Patrón, so you can finally decide which style of tequila you love the most. 

Chilean Sea Bass and Summer Pozole

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