Cover photo: Jarocho South is offering Creamy Chipotle Jumbo Shrimp during Restaurant Week.
Foodie Alert! KC Restaurant Week begins January 10th
By D’Ann Dreiling
Southland restaurants will be showcasing some of their finest cuisine during Kansas City Restaurant Week running January 10th through the 19th.
Multicourse dinners will be featured at participating restaurants metrowide for an all inclusive price of $35 with a portion of the proceeds benefitting the Don Bosco Center for the underprivileged.
Southeast KC area restaurants:
- Barrio
- Blue Moose
- Jess and Jim’s
- R.C’s
- Jack Stack
- Jarocho South
- Charleston’s
- BB’s Lawnside BBQ (new to Restaurant Week)
In the Waldo area
In Belton,
(For a full list go to www.kcrestaurantweek.com.) Some restaurants will serve lunch as well for $15.
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. Jarocho’s Mexican Seafood Restaurant at 13145 State Line, selected as the Best Seafood Restaurant and the Best Mexican Restaurant in Kansas City by Feast Magazine in 2018, and first runner up for the same in 2019, will feature two options during Restaurant Week.
The “Triple D” includes fresh quacamole, stuffed oysters charbroiled with shrimp, crab meat, octopus etc., and whole fried fish with sides. The second option is the “Customer Favorite” with blue crab queso, “Cerviche Jarocho”, creamy chipotle jumbo shrimp and sides.
Owner and chef Carlos Falcon grew up in Veracruz, Mexico, and trained as a culinary chef in New York City. He has fresh seafood flown into Kansas City on an almost daily basis to assure the best freshness and quality. For reservations call 816-492-7118. One of his personal favorites is this recipe for Beer Mussels.
Here’s the dish…
Beer Mussels por Carlos Falcon
- 2 sticks butter
- 1 jalapeño pepper, washed, seeded and diced
- 1 small onion
- 6 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups seafood stock
- 1 12oz. bottle of beer
- 2 lbs. fresh mussels (may substitute clams)
- 1 rustic loaf French or Italian bread for dipping
- 1/2 cup chopped cilantro
In a large heavy bottomed pot melt butter over high heat. Add jalapeño, onion and garlic salt and pepper. Sauté for 5 minutes stirring occasionally. Add seafood stock and beer and bring to a boil. Add mussels. Discard any open shellfish before cooking. Cover tightly and boil for two minutes until mussels open. Discard any unopened mussels.
Ladle mussels and broth into serving bowls and top with cilantro. Serve with bread for dipping into broth.
(Serves 6)
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Jasper’s also offers annual Prix Fixe Menu
While not a participant of Restaurant Week,Jasper’s offers a similar prefixed four-course dinner menu at the bargain price of $32.95.
The offerings include lobster bisque and tossed Italian salad and a choice of four dishes plus a dessert.
Jasper’s Annual Winter Prix Fixe Menu started January 6 and lasts during the month of January.
Available Monday through Saturday from 5 to 9 pm. Jasper’s is located at 1201 W. 103 St.