Editors note: I am honored to present the first guest post ever here on burgatory.com. Penned by good friend and world-class BBQer, baker, chef and eater, Jim Caccamo, this post is guaranteed to make your mouth water and have you running to a map to figure out exactly where Missouri is (we know it’s there somewhere – in the middle, right?). Look for Jim’s own blog about Technology & Ethics kicking off later this fall.
Beef In a Pork Town
I’ve spent the past twenty years living in beef towns. Chicago, with its Vienna Beef dogs, and Philadelphia, with its devotion to the Cheese Steak, certainly have their charms. But I grew up in the land of bar-b-que–Kansas City, Missouri. Now, I don’t know much about my new home here on the east coast, but what I do know is that few people from Philly know much about my home town. For most people around here, KC is one of those generic places in the thousand mile “flyover zone” between here and the west coast. If people have a sense of it, they think of it as a cow town.
Of course, it’s not a cow town. When I was growing up, it had a population of more than 2.5 million people. The stockyards had long given way to 4 professional sports teams, ballet, opera, and world class art museums. That, and we ate pork, not beef. Bar-b-que, to be specific. There were some good burger places, no doubt. Winstead’s made thin, melt in your mouth burgers. Town Topic did the perfect all-night-diner burger. But Kansas City was a bar-b-que town, with pork ribs at the top of the luscious hickory-smoked, mopped, and rubbed heap.
Today, the city’s food landscape has changed. Don’t get me wrong, bar-b-que is still king. But the city has undergone a dining-out revolution, and now there is a veritable royal family of great restaurants that serve excellent contemporary American cuisine, local favorites, and foods from around the world.
Into this mix comes Blanc Burgers + Bottles, a burger place in the Westport neighborhood that opened in 2006. Blanc is an independent boutique-burger restaurant that focuses on quality. Their menu is trim, focusing on burgers, fries, and beers. The beer selection is great, with a variety that is balanced between local, national, and international microbrews. They do a few appetizers and some great “adult” milkshakes (see later).
But the focus here is the burger. Their beef burgers are half-pounders made from a custom blend of tenderloin, ribeye and NY strip steak. They are going for the taste jugular. The buns are baked daily at a local bakery. They make their own pickles. They do hand cut fries and sweet potato fries, and local brew Boulevard Pale Ale battered onion rings. To top the fries, they make their own ketchup, whole grain mustard, and chipotle aioli, all of which are vibrant and flavorful. They do offer bison, pork, turkey, mahi mahi, and lentil burgers, but I didn’t try them, so I can’t help you there.
As good as the burgers are, the P.Y.T. sign also promotes two other strengths of the restaurant. If the “T: thing” is the burger and the “Y:young” is the music (
Chief Consumer Officer 