More on what Shockers eat: meatloaf, cheesecake and pizza

Picasso's owner Kurt Schmidt with a pizza that now needs a few more pepperoni.

Picasso’s owner Kurt Schmidt with a pizza that now needs a few more pepperoni.

In case you didn’t know, I’ve been keeping VERY close track of what the Shockers eat. And I got an even closer glimpse this week.

It all started when I did a little post about the local restaurants that regularly cater the Shockers’ pre-game meals, which always happen four hours before tip off on home game days. Doo-Dah Diner gets the job for afternoon games. Sweet Basil does evening games.  And Bella Luna Cafe often gets the job on Saturdays. The guys like simple foods with lots of carbs and protein, the restaurants told me. They love comfort food, cheesecake and brownies, and they were very excited at Christmas when Sweet Basil served them prime rib.

Then, in the process of reporting a story about which sports bars show Shocker games on television, I found out that when head coach Gregg Marshall broadcasts his radio show live from Deano’s Grill & Tapworks every Monday night, he tends to order a pizza topped with sausage, red onions, jalapenos and banana peppers

Last week, Timirie Shibley, who owns Doo-Dah Diner with her chef husband Patrick, revealed even more detail about individual Shockers’ culinary preferences when she posted on Facebook details from a conference call in which Fred VanVleet, Ron Baker and Cleanthony Early took turns telling her exactly what they’d like to eat. Baker wanted meatloaf. VanVleet wanted fried pork chops and garlic mashed potatoes. And Early wanted oxtails and beans plus greens. All wanted cheesecake. Chef Shibley gamely fulfilled all their requests.

Finally, early this week, I received the above picture from Kurt Schmidt, owner of one of Wichita’s best pizza places: Picasso’s. He’s been wanting to take congratulatory pizzas to the coaching staff for a long time, and on Monday, he tromped through the snow on the Wichita State University campus carrying two of his restaurant’s mega-giant pizzas, so big they have to go in the trunk because they won’t fit through the average car door.

One of the pizzas was topped with pepperoni announcing the team’s then record. (He needs a a few more pepperoni on that 5 now, though.) The office staff was thrilled, he said, and Marshall came out of his office to pose for a picture.

“I just had been wanting to do that  for a long time,” Schmidt said. “It was fun.”

Deano’s Grill & Tapworks opens on Thursday

Deano’s Grill & Tapworks, an upscale “sports lounge” in the old Louie’s Grill and Bar space, will open on Thursday.

The restaurant, said managing partner Tina Giles, is “unlike anything Wichita has seen.”

It’s a sports bar, she says, but is fancier and more comfortable than is typical. It’ll have 22 big screens, 23 beers on tap and a menu of entrees made fresh daily, such as pizzas, burgers, steaks and more.

Once it’s open at Cambridge Market at 21st and Webb Road, the hours will be 11 a.m. to midnight Mondays through Thursdays, 11 a.m. to 2 a.m. Fridays and Saturdays and 11 a.m. to 10 p.m. Sundays.

For more information, call 316-977-7107.

Deano’s Grill & Tapworks to open this fall

Deano’s Grill & Tapworks will go into the old Louie’s Grill and Bar space at 9747 E. 21st St. N. sometime this fall.

It’ll be a sports grill with live entertainment, lots of televisions 60 inches or larger and live entertainment. The menu will feature bar-and-grill style food.

Louie’s, which also was a bar and grill, closed in March. The restaurant is an endcap in Cambridge Market at 21st and Webb.

I’ll provide more details as they come in.