Category Archives: Bar food

Pour Haus, Joe’s Old Town Bar & Grill open next week

Two new watering holes are set to open in Wichita next week, and both will have versions of the Jucy Lucy on the menu.

The first is Pour Haus Restaurant & Tavern at 1021 W. Maple. It’ll open on Monday, featuring 31 beers on tap and 50 more by the bottle, plus wine and cocktails made with beer. The menu looks pretty interesting, and almost all of the dishes somehow include beer, wine or other alcohol as an ingredient. I’m enticed by the beer-battered fish and chips, the beer and cheese soup, the beer flavored cupcakes, and of course the “Lucy’s Other Brother,” a burger stuffed with cheese, bacon and  jalapenos. Hours are 11 a.m. to 2 a.m. daily.

I stopped in Pour Haus last week, where I found manager Patrick Shibley (one of the original Gaslamp Grille & Lounge partners) busily working on the menu. I was impressed with the interior, which has been extensively remodeled since the last time a business operated there and is very clean and inviting. I’m sort of excited that I live nearby.

Joe’s Old Town Bar & Grill also is set to open next week at 222 N. Washington, though managers aren’t sure exactly what day. They’re waiting for inspections to be completed and could get the doors open as early as Monday or as late as March 17. 

Joe’s is owned by Charlie Badeen and David Allan, the men behind Dudley’s at 8550 W. 21st. St. Joe’s general manager and executive chef is Brad Beyer, who was in charge of Mike’s Wine Dive when it first opened.

The menu will feature several bar favorites, but Beyer said he’s going to add several unexpected dishes to the menu, including shrimp ceviche, a Philly cheese steak egg roll, a fried egg sandwich, and a Juicy Lucy. It’ll offer prime rib nightly after 4 p.m. and daily blue plate lunch specials for $6.99. Joe’s also will have a big patio facing Washington. Reach Joe’s at 316-303-9885.

This menu rocks

The totally rockin' menu at Jerry's

My friend Jaime sent me this photo over the weekend of the totally rockin’ menu at Jerry’s Bar and Grill, 630 N. Robin.

Though I’ve never eaten there, the creative menu makes me want to. This is just the appetizer part of the menu, too. The rest of it is just creative, featuring entrees such as a Fleetwood Mac Wrap.

Click on the picture to make it bigger, and then you, like me, will probably spend the rest of the day trying to decide between Bruce Springcheez fries and Styx Sticks.

Open today: Jersey’s Grill and Bar

A peek inside Jerseys Grill and Bar on its VIP night.

Today is the first official day in business for Jersey’s Grill and Bar, the business taking over the space at 3213 N. Toben Road (near K-96 and Webb) formerly occupied by Johnny Carino’s.

Jersey’s is a sports bar full of televisions, projection screens and video games. The menu, which you can see here, features sports bar classics such as nachos, pizzas, wings, burgers and steaks.

Food is served from 11 a.m. to 11 p.m. daily, and the bar stays open until 2 a.m.

I inspected a bunch of pictures on the restaurant’s website, and it appears to have been nicely remodeled, though I can still recognize all the Carino’s landmarks. Jersey’s sits right by the similarly themed Palmers Grill, which opened earlier this year in the old Fritz Co. Grille space.

For more information about Jersey’s, call 316-636-5000 or visit the restaurant’s website.

Anchor open Sunday for Prairie Fire

The Anchor's star runner, Schane Gross.

Anchor owner Schane Gross is one of the local Twitter celebrities committed to running this Sunday’s Prairie Fire 5k race. (She and a handful of others have been Tweeting about their training progress for weeks now.)

In observance of the big race day, which also will include a half-marathon and marathon route that goes right past the bar at 1109 E. Douglas, Gross is opening at 9 a.m. Sunday. Usually, the Anchor is closed on Sundays.

Beer will be flowing at 9 a.m. (It’s 5 o’ clock somewhere, right?) Flying Donuts will be serving their doughnuts at the bar that morning, and the Anchor’s lunch menu will be available. The bar will close at 3 p.m.

Free catfish fry at the Artichoke

Artichoke owner Pat Audley appreciates his customers so much, he fishes for them.

Accomplished bar owner and fisherman Pat Audley is putting on his 28th annual fish fry from 6 to 11 p.m.-ish on Saturday at the Artichoke, 811 N. Broadway.

Every year, Audley fries up the fish he wrangles out of the Arkansas River (with the appropriate license, he is quick to point out) and serves it as part of a customer appreciation party. On Saturday, patrons can enjoy catfish, red beans and rice, hush puppies and coleslaw. The meals are free until the food runs out.

Also on Saturday, the bar will host an open mike night  in association with the Kansas Acoustic Arts Association and Stage 5 Sound. The music starts at 6 p.m., but performers should arrive to sign up at 5 p.m.

For more information, call 316-263-9164.

Palmers Grill will open Monday

The long-empty building that previously (and very briefly) housed Fritz Co. Grille at 3421 N. Toben has a new tenant.

Palmers Grill, owned by former Old Chicago manager Trey Downer, is set to open on Monday.

It’ll be open from 11 a.m. to midnight Sundays through Thursdays and from 11 a.m. to 2 a.m. Fridays and Saturdays and will serve burgers, steaks, pastas, sandwiches and standard bar foods such as buffalo wings, nachos and spinach and artichoke dip. You can see a full menu here.

The menu item that caught my eye: The Juicy Lucy, a takeoff on a famous method of burger preparation which involves stuffing the patty full of cheese before cooking.

For more information, call 316-634-8338.

Return of the Tropic’s sandwiches

tropicsLunch business got slow, so the Tropics Lounge at 2705 N. Broadway stopped serving its famous sandwiches.

But customers have been begging owner Stella Cruz to bring them back, and she’s finally relenting. On Friday, Cruz will re-institute service of the mile-high ham, the Reuben, the hogies and more.

Starting Friday, sandwiches will be available starting at 11 a.m. until the kitchen closes (around midnight) Mondays through Fridays. They’re available on Saturday’s starting at noon.

For more information, call 316-425-5553.

Mmmm. Goober burger.

I’ve noticed I’ve been blogging a lot about The Anchor. This is why, people! How can such things be ignored??

gooberburger

Farewell to Players

19951006 Beer glass

Player’s Bar & Grill, a longtime business at 6200 W. 21st Street N. that’s catered to beer, food and sports fans, is changing its name, its approach and its menu in a few weeks and will cut ties with the past at a farewell party on Saturday.

Players, which will become Brooklyn’s Chophouse on July 1, will give customers who visit after 9 p.m. on Saturday a $5 gift certificate to be used on the new menu, and owners also will be clearing out the Players promotional items closet — stocked with glasses, keychains, T-shirts and more — and giving them away as prizes throughout the evening.

The band Stimulus will play starting at 9 p.m., and Players will offer discounts on choice steaks and $2.50 pints from its newly expanded bar, which as of Saturday will offer 23 beers on tap. For more information, call 316-942-7900.

Fried chicken frenzy

FOOD FRIEDCHICKEN 1 LA

A couple of weeks ago, inspired by the suggestion of a reader, I wrote a story for the Go! section about where to get good fried chicken in Wichita. In the beginning of the story, I featured Neighbors, the restaurant and bar at 2150 North Amidon , where owner Chuck Giles specializes in fried chicken cooked the hard and messy way — in a cast-iron skillet in lard, made when ordered. The process takes about 30 minutes and reportedly results in out-of-this-world chicken.

Apparently, my story tantalized many local taste buds. Chuck reported yesterday that his fried chicken sales have doubled, and he’s had people waiting in lines outside the door to get it. The Sunday after the story was published, he ran out of chicken, and after scouring Dillon’s and any other supplier he could think of, he finally had to give up and close early.

“This past weekend was even better than the last weekend,” he said. “But I”m more prepared for it now.”

Giles said he’s even had three or four “older ladies” call him at the restaurant, wanting to discuss fried chicken cooking techniques and offering him unsolicited advice.

Apparently, he doesn’t need it.