KCRag Forum

I wouldn't worry about Famous Daves.  Restaurants tend to change hands over an extended period of time and chains are no exception.  Many chains come on strong, overextend themselves and then entrench with far fewer restaurants when their niche starts to shrink or become stale.  Frankly, I hope it does well, that means the P&L District is a draw for people outside the immediate DT area whose loyalties lie with Gates, Bryants etc..

Highlander wrote: I wouldn't worry about Famous Daves.  Restaurants tend to change hands over an extended period of time and chains are no exception.  Many chains come on strong, overextend themselves and then entrench with far fewer restaurants when their niche starts to shrink or become stale.  Frankly, I hope it does well, that means the P&L District is a draw for people outside the immediate DT area whose loyalties lie with Gates, Bryants etc..

St. Louis style ribs refers to how the ribs are cut. It has nothing to do with St. Louis methods of prep or sauce. St. Louis ribs are premium cut pork spare ribs with the trailing fat cut off so all you have are the main rib bone and the associated rib meat.

It would be like saying a New York strip was cooked in a New York style or a KC Strip was covered in Gates BBQ.

It is only about the cut and not about the preparation. The sad part is that none of you KC BBQ experts on here knew that.

Chef feel free to correct if I'm mistaken.

shinatoo wrote: St. Louis style ribs refers to how the ribs are cut. It has nothing to do with St. Louis methods of prep or sauce. St. Louis ribs are premium cut pork spare ribs with the trailing fat cut off so all you have are the main rib bone and the associated rib meat.

It would be like saying a New York strip was cooked in a New York style or a KC Strip was covered in Gates BBQ.

It is only about the cut and not about the preparation. The sad part is that none of you KC BBQ experts on here knew that.

Chef feel free to correct if I'm mistaken.

I had always understood the "St Louis Style" rib cut to be something akin to what is frequently sold in grocery stores around these parts as a "country style" rib, with much more of the meat left on the bone. 

Country style ribs are boneless.

Curisosity led me to this fascinating explanation of all of the finer distinctions of different styles in which one could trim spare ribs:

http://virtualweberbullet.com/ribselect1.html

Including the distinction between KC and St Louie Styles. 

Highlander wrote: I wouldn't worry about Famous Daves.  Restaurants tend to change hands over an extended period of time and chains are no exception.  Many chains come on strong, overextend themselves and then entrench with far fewer restaurants when their niche starts to shrink or become stale.  Frankly, I hope it does well, that means the P&L District is a draw for people outside the immediate DT area whose loyalties lie with Gates, Bryants etc..

I checked FD out at the Legends on FRI nite.  It was damn good, I was very impressed.  For 12 bucks, I got a plate so big I was sick eating only about 2/3 of it.  Brisket & rib tips + beans, corn cob, fries.  Sheez.

Nothing compares to Gates & Bryant's, but it's certainly better than Rosedale or LC's, Masterpiece, Haywards, etc.

certainly better than Rosedale or LC's

There is no accounting for taste (or lack thereof).

It was in another thread, but supposedly Cordish is announcing tenants later this month. We'll see.

KCMax wrote: It was in another thread, but supposedly Cordish is announcing tenants later this month. We'll see.

how's this working out?

Beermo wrote: how's this working out?

http://economy.kansascity.com/?q=node/526

Wow an announcement slipped by- Genghis Grill - a chain mongolian stir fry joint will open in "Spring 2009". 

Sure to cause much confusion and possible litigation with the longstanding local, Genghis Khan Mongolian BBQ. 

That's actually a really good idea for this development. People love to stuff their face before they see a concert.

LenexatoKCMO wrote: http://economy.kansascity.com/?q=node/526

Wow an announcement slipped by- Genghis Grill - a chain mongolian stir fry joint will open in "Spring 2009". 

Sure to cause much confusion and possible litigation with the longstanding local, Genghis Khan Mongolian BBQ. 

great news!  in that article, it says that it will be in the "Elements area of the district"  what part is that???

around the clock tower...that little fountain thing is called the Elements bar I believe (water, fire, wind????)

KCPowercat wrote: around the clock tower...that little fountain thing is called the Elements bar I believe (water, fire, wind????)

Isn't there supposed to be an actual bar like the living room that sets up in this area?

KCPowercat wrote: around the clock tower...that little fountain thing is called the Elements bar I believe (water, fire, wind????)

Thought it looks like they installed the burners for the fire portion and then removed them and made those portions water features too. It seems like the fire portion is out.

There is a seasonal bar.  It operated in a limited fashion late summer of this year. 

The fire portion is there.  The fountains are being refinished over the winter and new style burners installed. 

trailerkid wrote: Isn't there supposed to be an actual bar like the living room that sets up in this area?

P & L Restaurant Operating Without License
http://www.nbcactionnews.com/news/local ... px?rss=764

beautyfromashes wrote:http://kansascity.bizjournals.com/kansa ... st=b_ln_hl

Gordon Biersch Brewery, Mosaic Lounge, Famous Dave's (Yuck!!), Chipotle, and Jos. A. Bank.

Nothing spectacular that I can see.

just going back through old threads. these are all still open except famous dave's!