Gorditas Durango

24 Oct

When I am in the mood for a new authentic Mexican restaurant, I always start my search in the north-central part of town. The area bounded by Waco, 9th, Broadway, and 29th streets holds a treasure trove of street tacos, menudo, mole, and salsas just waiting to be consumed. My target on this day was Gorditas Durango, a eatery located on 13th just across the street from North High.

A Solid Al Pastor Burrito

A Solid Al Pastor Burrito

Gorditas Durango is a cozy place with limited seating especially during lunch time. All the ordering is done at the counter, but the menu is fairly brief and has pictures to assist you. Included are tacos, gorditas, burritos, sopes, enchiladas, as well as a basic hamburger. There are several different meats to choose from including carne asada, al pastor, barbacoa, and chicharron. Everything is very inexpensive with most items under $5.

Carne Asada and Chicharron Gorditas

Carne Asada and Chicharron Gorditas

On our visit we created our own sampler platter that included an al pastor burrito, a rajas and queso(peppers and cheese) sope, a barbacoa taco, a carne asada gordita, and a chicharron gordita. It seemed like a lot of food, especially after it took multiple trips by the waitress to deliver it, but everything sounded so delicious it was hard to narrow down. The great thing was it only cost $15.

The burrito was filled with a generous serving of al pastor pork as well as beans and cheese. On top was melted cheese, salsa, and cilantro. This burrito was very filling and good, but I thought the al pastor was not quite as tasty as what you can find at other places in town. The barbacoa taco was served in the traidtional manner with a couple corn tortillas, onions, and cilantro. The barbacoa itself was top notch as it was tender and flavorful. The gorditas were simple soft corn pouches filled with meat, cheese, onion, and cilantro. The carne asada filling was alright, but nothing spectacular. The chicharron on the other hand was amazing. Instead of the typical fried method, this pork skin had been slow cooked with some spices and chiles until it was rendered into tender bits of deliciousness. The richness of the pork fat and the subtle heat from the chiles

Top Notch Sope

Top Notch Sope

made me want to take a vat of this stuff home with me. Most sopes suffer from being a dense cake of corn dough, but not at Gorditas Durango. Their version is a light and crispy disk that provides an excellent way to convey the rajas and queso topping. The peppers were slow roasted and mixed with more of their white melting cheese to create a very flavorful dish. Lettuce, tomato, guac, and sour cream added more flavors to the party. This was the best sope I have had in town. A large bowl of roasted  salsa verde came with our meal. Although it was spicy, I found myself putting a little dash onto much of my food. To round out our meal we shared a large cup of homemade cinnamony Horchata.

Lke many places, Gorditas Durango has some hit and miss dishes, but in this case the chicharron gordita and rajas sope make it worth a trip down 13th street. The next time you crave authentic Mexican food Gorditas Durango should be on your short list.

 

 

 

Gorditas Durango on Urbanspoon

2014 Wichita Restaurant Week Sneak Peek: Reverie Coffee Roasters

8 Oct

WichitaRestaurantWeekLogoFinal2014The annual Wichita Restaurant Week starts on Friday and looks to build upon the success of the inaugural 2013 event. With over 20 restaurants and specialty food stores participating, there is a wide range of opportunities to get out and experience some great local food and support a worthy cause as well.

Restaurant Week will run from October 10th through the 19th and features prix fixe meals of $10, $20, and $40. Each restaurant has a specific menu or special that they will be serving throughout the week. All you have to do is go to a participating business and ask for the Restaurant Week special. As an added bonus 10% of sales will be donated to the Boys and Girls Club of South Central Kansas. Last year the event helped to raise over $7,000 and this year organizers are confident that much more will be raised. For a complete list of participating restaurants and specialty stores as well as their menus check out this site:

http://wichitarestaurantweek.com/

Fresh Ground Beans are Ready to be Brewed

Fresh Ground Beans are Ready to be Brewed

This week I was treated to a special preview of Reverie Coffee Roasters courtesy of Go Wichita. In the interest of full disclosure, I am not a coffee drinker and I know very little about the process of producing a good brew, but after my experience at Reverie that may change. This coffee shop opened up on Douglas just east of Grove in the summer of 2013 and has developed a passionate fan base one mug at a time. Calling Reverie a “coffee shop” seems a bit misleading though, it’s more like a craft coffee shop/classroom/community center. They roast their own beans that are sourced from all over the world, sell their own specialty blends, distribute coffee all over the state, and offer live music and other events throughout the week. For someone not familiar with the coffee world this is a perfect place to go and learn, from the eager employees, the steps that are involved in a top notch brew.

During restaurant week Reverie is offering a $10 Solo or a $20 Dopio experience. The Solo is designed for 1 person, while the Dopio is for 2. Both offer a complete coffee experience that includes a 2 oz shot of espresso, a handmade pour over featuring their newest Honduran coffee variety, sparkling mineral water for palate cleansing, and a locally baked pastry. The added bonus is getting to watch the barista make your cup of coffee. It was after this I understood these guys are like the Walter White of the coffee world. A large beaker was procured, beans were ground, words like “chemex” were thrown around, there was taring involved, and 10 minutes later we had an impressive cup of coffee.

The Perfect Brew

The Perfect Brew

We started our tasting out with the shot of espresso. The flavors were complex, much like a good beer. It started out with a strong roasted flavor with hints of tartness that gave way to an almost citrusy finish. Paired with a pumpkin spice pastry from Twisted Confections, additional flavor depth was reached by alternating bites of pastry and sips of espresso. The sparkling mineral water did an impressive job of resetting the palate between sips of espresso. The Honduran coffee was much smoother, yet proved to have just as complex of flavors. It was interesting to note how much the flavor profile changed as the coffee cooled. There was also a slight peat/earthy flavor to the finish of the Honduran beans. The cranberry scone was a nice complement as it was not overly sweet. It was clear, even to a rookie such as myself, that this coffee was top notch.

I found Reverie to be a very unique establishment that is welcoming to both hardcore caffeine addicts and relative newbies alike. The baristas are there to help you find your unique coffee of choice and educate you along the way. With Reverie, the slow coffee or third wave movement is alive and well in Wichita.

The Dopio Experience

The Dopio Experience

Krispy’s Fried Chicken and Seafood(It’s All About the Chicken and Waffles)

19 Sep

If there’s one thing that will keep me motivated on a 20 mile run it’s the thought of enjoying a plate of chicken and waffles afterwards. Until recently it was hard to find this opulent soul food combination in Wichita, but Krispy’s Fried Chicken and Seafood has changed that. This small restaurant is located on south Hillside just north of 31st St and specializes in a simple menu full of fried goodness.

Sadly many people are not familiar with or are turned off at the notion of feasting on fried chicken and waffles served together in a magical syrupy harmony. Let me tell you, it is a wondrous mix of sweet and savory that pleases the soul. The combination of a quality waffle, crispy fried bone-in chicken, and syrup is tough to beat when you are looking to splurge.

Syrupy Soul Food

Syrupy Soul Food

Krispy’s has a small interior with only a few tables and on our visit it seemed like they did more carryout business than dine-in. The main feature of the menu is of course the fried chicken that is available in 2 piece to 24 piece options. Chicken and waffle combos, tenders, fried steak, hot wings, and gizzards round out the poultry offerings. As the “Seafood” part in their name implies they serve fried shrimp and catfish as well as sides that include fries, O-rings, okra, mashed potatoes, and a salad that looks terribly out of place on this menu and probably isn’t a top seller. For dessert there is ice cream and brownie bites, both in fried form. The prices at Krispy’s are rock bottom with two pieces of chicken and a waffle costing about $4. You can buy the 24 piece meal for $27.

On our visit, we ordered two chicken and waffle meals, a side of sweet potato fries, and

Crispy Sweet Potato Fries

Crispy Sweet Potato Fries

a banana waffle for a our son. The sweet potato fries were average, while crisp they lacked any seasoning. The banana waffle on the other hand was quite delicious. It had a slightly crunchy exterior and great banana flavor. Of course the chicken and waffle meal was the highlight of our lunch. The fried chicken was tasty. The breading was not overly seasoned or greasy, while the meat remained moist. The waffle was delicious as well with a slightly cinnamon flavor. With a packet of syrup drizzled over both the chicken and the waffle it was the perfect combination of salty and sweet soul food.

Krispy’s fills a much needed void for a local fried chicken place. While their menu is nothing fancy they do a good job serving solid and affordable comfort food.

 

Krispy’s Fried Chicken & Seafood on Urbanspoon

Albero Cafe

23 Aug

The rise and fall of Bocconcini at Oliver and Central has paved the way for another Italian restaurant in its place. Albero Cafe recently opened in the vacant space to give Wichitans a new option for Italian food on the east side of town.

The interior and ambiance of Albero remains similar to Bocconcini. The open floor plan and large glass windows still make the restaurant louder than most. During peak hours it can be hard to carry on a conversation. There is a small patio, but it does not offer any reprieve from the noise as it sits ten feet from Central.

 

Italian Nachos: Epic Appetizer

Italian Nachos: Epic Appetizer

The menu at Albero has everything that you would expect from a typical Italian-American  joint  including salads, flatbreads, soups, paninis, and a number of classic pasta dishes. While they offer a variety of options, the menu is not as overwhelming as other Italian places in town.

We decided to start off with an appetizer order of the intriguing sounding Italian Nachos. They were billed as fried pita chips covered with lettuce, tomatoes, pepperoncini, and a parmesan cheese sauce. What came out was a bountiful heap of indulgence. The pita chips were very crispy and resembled fried wontons. The veggies were tossed with an Italian vinaigrette and the parmesan sauce was

Parpardelle Pasta with Delicious Veggies

Parpardelle Pasta with Delicious Veggies

wonderfully addictive. This blue collar dish was amazing, but left you with a somewhat guilty feeling for having feasted on such opulence. A word of caution: This is a good sized dish and would be perfect for a party of 4 because it left Steph and I fairly satiated even before our main courses arrived.

Despite the fullness from the nachos, I enjoyed my parpardelle pasta. The ample serving of wide noodles was tossed with just the right amount of good cream sauce. The dish also included tomatoes, portabellas, and delicious whole roasted

A Little Chicken Penne Action

A Little Chicken Penne Action

garlic cloves. Steph’s chicken penne pesto was just alright. While the pesto sauce tasted fresh, there could have been more added to the dish.

Albero Cafe fills a void in the eastside Italian scene and does a decent job at it. The food is a touch upscale, but the prices are reasonable. In my opinion everyone in town should try the Italian nachos just to experience a little bliss. And for you oenophiles they have nice selection of wines.

YOLO Grill

8 Aug

There are many restaurants in town to get a burger and fries, so in order to be successful,  an establishment has to set itself apart from the others. Keeping the menu simple and not cutting many corners are two easy ways to accomplish this in my opinion. YOLO (You Only Live Once) Grill is just a simple restaurant making simple food, but they know how to do it right.

YOLO is located on West St. just north of Central in an old Sonic building. It’s conveniently painted a lovely shade of fluorescent green just in case you are having trouble finding it. There isn’t much seating inside the small eatery, so be prepared to wait for a seat during the peak lunchtime hour. The menu is pretty straightforward, but does offer some variety. The backbone of the food offerings are their hamburgers and they have several to choose from.

The YOLO burger with Fried Egg

The YOLO burger with Fried Egg

You can have your simple bacon and cheese or up the ante with a fried egg, pulled pork, hot links, or avocado. There are also fish and chips, a BLT, chicken strips, a lighter grilled chicken wrap, and a reuben sandwich. Sides include delicious fried treats such as fries, O-rings, okra, and pickles. For those preparing for an eating contest or just looking for a challenge, they offer “The Tombstone”, a six patty monster burger.

Luckily we visited YOLO on a Saturday, when the reuben is offered, so I went with it. My sister opted for a cheeseburger with a fried egg, and my son got a grilled hot dog although he was eyeing the basket of suckers on the counter intently.

As an aficionado of Reuben sandwiches, I was eager to sample YOLO’s offering as they make their own corned beef. I am rather familiar with corning beef and was impressed that a restaurant is willing to take the extra time to do this.

Reuben Perfection

Reuben Perfection

Piled high with thick cut corned beef, sauerkraut, swiss cheese, and dressing it tasted like everything you could hope for in a reuben. The tender, flavorful corned beef and indulgent amounts of melted swiss made this one of the best reubens I have ever had.  My only complaint was that the bread wasn’t the traditional rye, but I am willing to overlook this. The basic thick cut fries that came with my meal were perfectly cooked and well seasoned.

The single patty hamburger was a solid effort, that was highlighted by the gently charred crust of the meat disk. YOLO uses an open flame grill for cooking so they can impart that flavor onto the meat as well as keep the grease in check. The burger was a touch overdone, but nothing to really complain about. The fried egg added a little flair to the basic burger.

My son seemed to enjoy his ketchup laden hot dog and fries. When ordering a hot dog you have the option of having it grilled or fried, while we went with the grilled version, I can imagine you can’t go wrong with a deep fried hot dog.

I was happy to see the pride that goes into the food at YOLO. While the menu offerings are nothing new to Wichita, if you like American comfort food done right this is a great place to check out.

 

Yolo Grill on Urbanspoon

Food Trucks at the Fountain

25 Jul

If you have always wanted to sample some of Wichita’s most popular food trucks, keep in mind the last Sunday of each month. On this day several trucks gather at the Water Walk Fountain in downtown to serve up lunch from 11:30 to 2:30.

The owners of the Flying Stove are responsible for “Food Trucks at the Fountain”, so their truck is a constant each month. There are several other trucks that round out the offerings and provide plenty of options. On our visit B. S. Sandwich Press, Park-n-Pork BBQ, The Waffle Wagon, Brick House BBQ, and Let’m Eat Brats were serving as well.

When we pulled into the parking lot nearest the food trailers it seemed that there was some sort of problem. Apparently in a frenzied rush to order caramelized waffles from the Waffle Wagon, people had simply forgotten how to use a parking lot properly. I present to you Exhibit A:

Massive Parking Lot Fail

Massive Parking Lot Fail

Once out of our car we walked up and down the row of trailers, scouting out the menus. Steph went with a Cobb salad sandwich and the famous crack-laced truffle fries from The Flying Stove. After much deliberation I went with a Carolina style pulled pork sandwich and green beans from Park-n-Pork. There was a good crowd even at 1:30, so each truck had decent queues for both ordering and picking up food.

Cobb Salad Sandwich from Flying Stove

Cobb Salad Sandwich from Flying Stove

The Cobb salad sandwich was filled with a generous serving of lemony grilled chicken, tomatoes, avocados, blue cheese, egg, lettuce, and dressing. The chicken, while somewhat overcooked, had very good flavor. The rest of the ingredients worked as well together as in a traditional Cobb salad. I was most impressed with the bun. Laden with this many ingredients it is not uncommon for buns to suffer CBF(Catastrophic Bun Failure) and render themselves a wet mass of mess, but this one held strong. The truffle fries were as delicious as usual. There is certainly no need for ketchup with these perfectly seasoned fried potatoes.

Carolina-Style Pork Sandwich

Carolina-Style Pork Sandwich

My pork sandwich featured a decent amount of pulled pork, a vinegar based BBQ sauce, and coleslaw. I was happy to see that despite sitting in a warming tray for the last several hours the pork was still fairly moist, which is no small feat. The pork had a nice smoke flavor and good rub as well. Overall I liked the sandwich, but I thought there was too much coleslaw overpowering the pork and sauce. The spicy green beans were a disappointment because they were canned and it was such a meager serving. The peppers and garlic provided a good kick, but were unable to save the bits of bean. I think if fresh or even frozen beans had been used this would have been a tasty side dish. For dessert we were hoping to get a caramelized waffle from the Waffle Wagon, but unfortunately that had sold out by then.

I was glad to see that the event was so popular, but the large crowds meant longer waits and food that started running out towards the end. Food Trucks at the Fountain is a good way to scope out the various food trucks that continue to pop up over town.

Jacky Chan Sushi

4 Jul

Just when you thought the sushi boom in Wichita had hit critical mass, along comes Jacky Chan Sushi. This tiny place opened up in the spring of 2014 at Central and Oliver, replacing the small building that formerly housed Sit@Thai Express. What caught my attention about this place was the fact that the sushi chef(who goes by Jacky Chan) had previously worked at Kwan Court, one of our most missed former restaurants.

Hot and Sour Soup: Can't Complain About Free Soup

Hot and Sour Soup: Can’t Complain About Free Soup

This is an intimate setting with only a few tables in the small dining area. It is a nice change of pace from other sushi joints in town that rely on loud music and an open seating area for ambiance. The menu features a lot of options, but is not as overwhelming as some sushi menus that take several hours to fully comprehend. Jacky Chan also does not go overboard with the crazy deep fried rolls. While there are certainly some creative dishes, there is also a respect for the simplicity of traditional sushi. If someone in your group is not into sushi there are several fried rice dishes, noodle bowls, and even Pho for them.

During our lunch time visit we could not pass up the Kansas roll. This sushi roll was one of our favorites at Kwan Court so we were pleased to see Jacky was offering it. We also ordered both the A and B Sushi lunch options to get a good sampler of what they had to offer.

Nothing Says Kansas Like Steak Sushi

Nothing Says Kansas Like Steak Sushi

While waiting for our meals to come out, our waitress brought us each a sample of their Hot and Sour soup. I am not one to complain about free soup, so I happily consumed this impressive bowl of sliced bamboo, eggs, mushrooms,tofu, and carrots with a nice gingery kick. Next out was the Kansas Maki Roll which consisted of grilled steak, crab,and  lettuce. While the steak was overdone(which seems strange to say at a sushi place), the maki roll was still as good as the Kwan Court version. After we polished off the Kansan our lunch specials came out. Both featured two different maki rolls, several pieces of nigiri(thinly sliced raw fish and a ball of rice), and large ball of sushi rice with some fish roe. My favorites were the unagi(freshwater eel) with a sweet glaze and the Philly maki. The most

Lunch Sushi Combo B

Lunch Sushi Combo B

interesting offering was the egg sushi. It was basically a Japanese omelet, which is denser and sweeter than the American version, perched atop sushi rice. The texture was a bit odd, but I enjoyed trying something new. I thought the raw fish samples where about as good as you can find here in Wichita. For $10 the sushi lunch was a good deal for some basic and simple sushi. Next time I would like to try some of the other specialty rolls that looked interesting.

As we were leaving the restaurant, I happened to notice Jacky Chan himself was out in the back of the building scaling a fine looking fish. Although I’m sure the health department wouldn’t be too impressed, I was. I’m sure that same scene takes place every day in Japan. There is plenty of competition in Wichita when it comes to sushi and I think I will have to give Jacky’s another try before I pass ultimate judgement.

Jacky Chan Sushi on Urbanspoon

Taste and See The Restaurant

13 Jun

Taste and See started off with humble beginnings tucked inside of the old Wichita Mall on East Harry. At this outpost Chef Jason Febres made a name for himself with his open kitchen restaurant design, creative South American fusion cuisine, and elaborate intimate dinners. I had my doubts whether such an audacious venture would be able to sustain itself in South Wichita, but things appear do be going well since there is now a Taste and See in Old Town as well as at McConnell. Since the opening last year of Taste and See The Restaurant in Old Town, the original building is now known as the Venue where cooking classes, private dining, and special events are held.

Cheviche with Plantain Chips

Cheviche with Plantain Chips

The Old Town location offers a large and open dining area with less emphasis on the whole stadium kitchen concept that was prevalent at the original location. There is still a large projector screen although it was turned off on our visit. The interior is decorated with vibrant colors and plenty of pictures of food porn.

Taste and See bills itself as serving global cuisine and the menu certainly backs that up. The dinner menu features everything from pho to steak and potatoes making it one of the more eclectic and trendy you will find in Wichita. If you are looking for an upscale dining adventure this is the place to come, if you

Mmmmm Dates Wrapped in Cured Meat

Mmmmm Dates Wrapped in Cured Meat

want plain old chicken fingers look elsewhere. So many of the dishes looked great; from the Chicken and Waffles to the Duck Pad Thai, but ultimately we opted to do some tapas.

Tapas, a wonderful Spanish invention, are simply small appetizer dishes that are shared amongst the group. Usually several different tapas are enough to make a meal. Traditionally in Spain the tapas are free as long as you are ordering alcohol, unfortunately that has not caught on in the US. Taste and See has a long list of tapas options and we had difficulty narrowing it down to four. After some thought we ordered a ceviche cocktail, dates mignon, duck springrolls, and the fromaggio and prosciutto plate.

Our first dish was the eye grabbing ceviche, which came out in a martini glass. Instead of the typical tortilla chips, fried plantains were used as dipping devices. The plantains were non-greasy, had plenty of crunch, and provided a neutral base for enjoying the ceviche. The ceviche itself was a solid effort. Chickpeas added another

Meat, Cheese, and Fruit: What Else Do You Need?

Meat, Cheese, and Fruit: What Else Do You Need?

texture dimension to what was otherwise your typical ceviche with shrimp, cilantro, avocado, and lime. Next out were the Dates Mignon and at the risk of sounding blasphemous I would put them up against their beef counterparts any day. The warm and tender dates were wrapped in a sweet and salty blanket of  pancetta, goat cheese, and a balsamic glaze to create a pleasurable experience in your mouth. The fromaggio and prosciutto tray consisted of five different types of cheese, strawberries, mango, a date,  buttery toast points,  a bit of prosciutto, and sweet sauce drizzled across the plate. The cheese types consisted of feta, goat cheese, Gorgonzola, and Gouda I believe.  While each was good, I was hoping for some more exotic selections. The best combination we found was spreading goat cheese on the toast and then soaking

Duck Spring Rolls

Duck Spring Rolls

up some the syrup with the toast as well. I did wish that more than two slices of prosciutto came with the meal, but then again I can never get enough dry-cured pig. Our last tapa were the dusk spring rolls, which proved to be a nice riff on a traditional Asian treat. The thinly sliced duck went well with the crisp veggies and herbs. The peanut dipping sauce was underwhelming, but the sweet and spicy orange sauce was a great foil to the cooling spring roll.

Taste and See offers a somewhat daunting selection of upscale fusion food, but it’s nice place for people to experience new flavor combinations. The restaurant is also one of the more vegetarian and vegan friendly places in town.

Taste & See on Urbanspoon

Marrakech Cafe(Trending Now In My Stomach: Moroccan Food)

17 May

Wichita can tack on another cuisine to our diverse restaurant scene and this time it’s Moroccan. Marrakech Cafe opened up in early 2014 and specializes in food from the owner’s native Morocco. This small eatery is a bit tricky to find, as it’s tucked behind the gas station on the SW corner of 21st and Woodlawn, but your search will be rewarded with a delightful meal.

Inside Marrakech are a number of small two and four top tables, so if you have a large group pushing some tables together will be your best option. They also have a glass case full of alluring desserts, which I’m sure would be great if you can manage to save room after your meal.

Zaalouk Salad: Your Tummy Will Thank You

Zaalouk Salad: Your Tummy Will Thank You

Since it was our first visit, our waitress kindly walked us through the menu. The highlights of the small menu are the tangine dishes which feature chicken, beef, or lamb cooked with vegetables or fruit in a traditional earthenware pot called a tangine. There is also a chicken pie called a pastilla(or bastilla, depending on translation), which is a phyllo dough pie filled with chicken, onions, and eggs. There are several salads including one with roasted eggplants and tomatoes and the ubiquitous fattoush.  Rounding out the menu are some shawarma wraps. On Fridays in Morocco nearly everyone enjoys a couscous  meal and the same is true at Marrakech. Every Friday you can enjoy Moroccan couscous layered with meat and veggies.

We had a tough time deciding what to order, but after some deliberation we went with an order of Zaalouk salad, lamb tangine, and a bastilla. The “salad” was the first dish to come out and was more dip-like in nature, at least from an American perspective. Nonetheless it was pure deliciousness. The dip consisted of roasted eggplant, tomatoes, green peppers, and various spices, namely cumin. It was served cold with soft pita chips. Move over hummus because I have found Zaalouk.  Next up was the lamb

Tender Lamb Tangine

Tender Lamb Tangine

tangine, which got extra points for presentation as it came out steaming hot in the clay tangine. The waitress pulled back the cover to reveal a nice hunk of lamb shank surrounded by dates and slivered almonds. The lamb was tender and flavorful and was nice change of pace from beef and chicken dishes.  The warm dried dates added some sweetness to the dish. Soft baguette bread came with the meal and aided in soaking up some of the juices in the tangine. The final piece of our trilogy of Moroccan delights was the bastilla. The menu describes this dish as a “plate from heaven” and I would say that is not far from the truth. I could see the god of your choice putting his stamp of approval on this concoction.

Bastilla: A Plate From Heaven Indeed

Bastilla: A Plate From Heaven Indeed

The phyllo dough pie was filled with shredded chicken, scrambled eggs, onions, and various spices. Sprinkled on top of the pie was a light dusting of powdered sugar and cinnamon.  It was a sublime pie that could be enjoyed for breakfast, brunch, lunch,  dinner, or a drunken snack. While it may seem odd, the sweet and savory combination of egg, chicken, sugar, and cinnamon was disturbingly addictive.

Marrakech also has a glass cooler full of desserts that looked good, but we failed to save any room after out meal.

This was my first experience with Moroccan food, but it will not be my last. A visit on Couscous Friday is definitely in the cards. The simple and fairly healthy preparations of flavorful food are sure to appease. Just don’t go there and order a plate of hummus and a shawarma, while I’m sure they are good, you can order that stuff at nearly 42.7% of restaurants in Wichita.

 

Marrakech Cafe

6257 E. 21st.

https://www.facebook.com/marrakech.cafe

Watermark Cafe

24 Apr

What’s better than sitting down to begin a new book? How about enjoying a tasty sandwich or salad while enjoying your book? Watermark Books and Cafe, located at Oliver and Douglas,  is the place where you can make this happen. Watermark is one of the few remaining independent book stores in Wichita and perhaps some of their success can be attributed to the popular cafe that is housed inside.

The Great Expectations: Could Dickens Describe it in Less Than 500 words?

The Great Expectations: Could Dickens Describe it in Less Than 500 words?

The scope of the cafe’s offerings is impressive for a small place and includes dine-in or carryout options for breakfast, lunch, or dinner, fresh baked pastries and breads, and catering. The menu consists of various sandwiches and salads cleverly named with book titles, soups, several breakfast offerings, daily desserts, and a number of specialty drinks.

On our visit I went with the Great Expectations, a Dickinsonian delight that consisted of turkey, apricot-curry mayo, lettuce, and chopped walnuts. It was a sandwich that even Pip would have been pleased with. The apricot-curry mayo and walnuts were a nice combination that livened up this sandwich. Steph ordered the Catcher in the Rye, which included turkey, salami, swiss cheese, and sundried tomato mayo served on rye bread of course. This hearty and warm sandwich was quite tasty, although the rye bread was not as good as other versions in town. We also ordered a PB and J kids meal for our son, which in hindsight may not have been the best decision. Imagine a small child with PB covered hands and face running off into the kids section of the store. Lesson learned.

Watermark Cafe offers decent and unique sandwich and salad options for quick dining. They also get bonus points for having creative names for their menu items. In fact I took the liberty to come up with a few more suggestions for possible new items:

The Heart of Darkness: Baked tilapia, fried plantains, and mango salsa served on a whole wheat tortilla

A Christmas Carol: Thick sliced turkey, smoked gouda cheese, and a walnut cranberry pesto

The Grapes of Wrath: A mixed green salad with grapes, toasted pecans, and a buttermilk vinaigrette

 

Watermark Cafe on Urbanspoon

http://www.urbanspoon.com/r/329/1346128/restaurant/Watermark-Cafe-Wichita

Follow

Get every new post delivered to your Inbox.

Join 989 other followers