local food

A beloved Mexican restaurant in Kansas City is closing for good. We'll hear from the sisters who run the eatery and are taking stock of their decades of work at La Fonda El Taquito.

Some of Kansas City’s most highly regarded culinary figures are among this year's nominees, including Helen Jo Leach and Johnny Leach at The Town Company. The list also includes several new area restaurants.

During Kansas City Restaurant Week, from Jan. 9-18, 2026, diners can eat at more than 250 participating restaurants offering special menus. But while bigger-than-normal crowds are welcome for struggling businesses, there are some things diners can do to make the best possible experience.

Brodric Carson's catering company B-On-Meatz offers all the traditional foods: ribs, wings, brisket and greens. But the former comedian is also adding foods for people with other dietary needs, like salmon and vegan patties.

Slow Rise's sourdough doughnuts nearly always sell out at the Lawrence and Overland Park farmers markets. Owner Jessica Dunkel says she hopes to open her Overland Park brick-and-mortar location within a month.

Whether you’re looking for a sourdough loaf, a croissant, or a cake, the Kansas City region is full of bakeries worth exploring. Here’s where to find the best from-scratch breads, pastries and more.

For the past four years, a federal program has given Missouri farmers and hungry families a boost by putting locally grown, fresh food on their tables. But the recently canceled Local Food Purchase Assistance Cooperative Agreement won't provide that help this year.

The Strips Chicken and Brewing location in Lenexa boasts a garden where the restaurant's founder grows heirloom tomatoes, lettuce, red onions, spinach, kale and more. He uses much of the produce in his menu.

From The Better Cheddar to dedicated charcuterie stores, Kansas City has an abundance of specialty cheese shops, cheesemakers and cheese-making classes to explore. These are some of our favorite places to find gourmet cheeses.

At Ding Dong Dogs just west of UMKC, you can get The Roo-Up Dog, a jumbo dog topped with pulled pork, pickled red onion, sport peppers and barbecue mustard. Or bite into The Big Salvy, the same jumbo wiener smothered with caramelized onion, giardiniera, tots and mustard.

Mike King calls himself a chocolate maker as one of those who starts with the raw beans to create his boutique chocolate bars. The bars are featured at his one-man operation — Encore Coffee and Chocolate in Grandview.

When consumers get their utility bills every month, it’s not always clear why energy costs as much as it does — and there are usually no other options. Why? The upfront investment and barriers to entry create natural energy industry monopolies. Plus: Learn why local fruits and veggies are often more expensive than produce shipped thousands of miles.