For those of us who can’t get enough coconut, India Palace’s creamy but refreshing coconut soup is the perfect appetizer or even dessert.
Off the Beaten Plate visits India Palace to try its sweet coconut soup.
Off the Beaten Plate visits Merchants Pub and Plate to try the duck carnitas.
Carnitas, a mainstay of Mexican eateries pretty much everywhere, usually involves braising or simmering pork in oil or sometimes lard until the meat is melt-in-your-mouth tender.
There’s a lot to love about Mi Ranchito’s “love burrito.” The chicken-stuffed bundle started out as a special at one of the restaurant’s Kansas City-area locations, but customers loved it so much that it eventually earned a permanent slot on the menu.
This week, Off the Beaten Plate feels the love with Love Burrito at Mi Ranchito.
If you’re craving Italian food but hankering for a refreshing Mexican cocktail on a warm spring day, Paisano’s has your solution: the Italian margarita.
Lawrence Libations visits Paisano's Ristorante, 2112 W. 25th St., and tries an Italian Margarita.
If The Burger Stand is known for one thing — aside from its burgers — it’s probably the fries.
Off the Beaten Plate visits The Burger Stand and tries out the polenta fries.
At first glance, O Café’s jja jang myeon — a Chinese-derived, Korean-adopted noodle dish — looks a bit spooky.
Off the Beaten Plate visits O Cafe Korean Restaurant, 1530 W. Sixth St., for some interesting Korean dishes.
For this week’s Off the Beaten Plate, we decided to try out another Latin American-inspired twist on a popular American dish: the chorizo sloppy José (get it?) at Global Café.
This week, Off the Beaten Plate goes to Global Cafe and checks out the Chorizo Sloppy José.
Sweet, sour and possibly the tartest fruit this side of a lemon, the kumquat is a bite-sized, seasonal winter citrus.
All the same, I couldn’t quite commit to serving up a can of SpaghettiOs for dinner-proper, as my son requested soon after learning the jingle. Instead, I decided to try to make SpaghettiOs from scratch.
There’s nothing like a hot, literally steaming glass of wine on a chilly winter day.
Lawrence Libations visits John Brown's Underground for a glass of poached-pear mulled wine.
A few local chefs name their favorite local menu item.
For this week’s Off the Beaten Plate, we traveled south of the border by way of Italy with Minksy’s tostada pizza.