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Where to Eat in May
Illustration: Naomi Otsu Welcome to Grub Street’s rundown of restaurant recommendations that aims to answer the endlessly recurring question: Where should we go? These are the spo...
USDA approves KC biotech startup’s secret weapon in the fight against cancer in dogs
Full USDA approval of a Kansas City startup’s bone cancer therapy for dogs reflects a more-than-decade-long commitment to improving the lives of pets and their families, said Tammie Wahaus, CEO of E...
JaBä Will Be an Upscale Stage for Taiwanese Street Food
Photo: Courtesy of JaBa Even if most Americans recognize that tomatoes are, botanically speaking, fruit, they don’t treat them as such. This strikes chef Tony Inn as strange. “W...
Mayo Clinic research: Missouri startup’s VR tech can help calm patients’ pre-surgery jitters
A recent study from the renowned researchers at the Mayo Clinic suggests a dose of virtual reality can help reduce pre-op anxiety in older patients undergoing their first open-heart surgery — and th...
Tariffs Are The Only Way To Restore America’s Long-Term Economic Health
To make America make things again, tariffs are the only option....
What’s French for ‘Steakhouse’?
Video: Hugo Yu Walk west on 24th Street at twilight, as I recently did, and it’s hard not to notice the glow d’or. Emanating from the recently completed One Madison, a refurbish...
Birria-Landia Is Going Brick-and-Mortar
Photo: Birria Landia Earlier this month, José Moreno was in Flushing when he tasted a Sichuan peppercorn for the first time. He was hovering over a bowl of fish soup, when one crun...
Downtown KCMO ballpark remains in play as Kansas aggressively pursues Royals
Editor’s note: The perspectives expressed in this commentary are the author’s alone. Gib Kerr is the chair of the Downtown Council of Kansas City, Missouri, managing director at Cushman & Wakefiel...
Salmon Roe Is the Perfect Ingredient For This Moment
Photo: Kathryn Sheldon Last week at Don Udon, a new noodle bar in Crown Heights, I slurped on bukkake udon — the dish had the name first, for the record — that I drowned in chil...
Why Are So Many Chefs De-Spicing Their Menus?
Photo: Bobby Doherty/ ...
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