Tatsuya Arai has been serving beef Bourguignon in Prairie Village in the suburbs of Kansas City for almost 40 years.
That’s when he opened his Tatsu’s French Restaurant in 1980. (Arai's nickname is Tatsu.)
Beef Bourguignon is classic French dish consisting of braised boneless short ribs with onions and mushrooms.
It takes more than five hours to braise the beef in the separate pot, and many more hours to make a special wine sauce that goes with the meat. Finally, when the dish is ready, Arai serves it with boiled beans, broccoli, and brings a loaf of the baguette.