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Denise Neil on Dining

Denise answers your questions about dining out in Wichita.

Denise Neil

Denise Neil covers the dining scene for Friday's Go! section, and she has reviewed restaurants for the Eagle since 2000. She also writes a Sunday column, which focuses on pop culture and entertainment relevant to 20- and 30-somethings in Wichita. Denise can be reached at (316) 268-6327 or dneil@wichitaeagle.com

Most Recently Answered Questions

Questions 16 - 35 of 669 (Page 2 of 34)

Submitted by from Wichita, KS

Q: Do you know if there are any plans to bring back Macaroni Grill in Wichita? Thanks!

Answered 09/01/09 11:52:03 by Denise Neil

A: I wish, but it doesn't appear so. I double checked with biz columnist Carrie Rengers, who generally knows about restaurants opening before the restaurant owners even do, and she also says no dice.

Submitted by Alex from Wichita, KS

Q: Just wondering if you have tried "The Perfect Fit's" (Jason Febres) new food at Sabor on the waterfront since he has been back? I was there a few weeks ago and was not impressed. Downtown's food tastes much better.

Answered 09/01/09 11:51:06 by Denise Neil

A: Can't say I noticed much of a difference between the two.

Submitted by Wichita from maryann.grasp@gmail.com

Q: Hi I am fairly new to Wichita and would like to know if there are some off-the -beaten path restauants here for a different experience from the chains. Thank you

Answered 09/01/09 11:50:36 by Denise Neil

A: There are plenty! Wichita is home to a bunch of delicious Mediterranean restaurants. (I'd start with Byblos at 3088 W 13th St N. or N&J Cafe at 5600 E. Lincoln.) For Mexican, try the piratas at Frida's, 1580 W 21st St N. Also worth a visit are the many Vietnamese restaurants in Wichita, which will be featured in a story in the Sept. 4 issue of the Go! section in the Eagle.

Submitted by Sue Friend from Wichita, Ks.

Q: Was I dreaming or did I read recently that there is a restaurant in Wichita that specializes in Jamaican food? Thanks....Sue

Answered 08/26/09 10:33:50 by Denise Neil

A: I have not heard of such a restaurant, but if it's true, I need to know. Anyone have any info about this?

Submitted by ariel leach from jacksonville ar

Q: We will be spending Thanksgiving in Wichita with our family. Which restaurants will be open on Thanksgiving Day? Which area attractions will be open that day? Thank you for your help. Ariel Leach

Answered 08/25/09 15:54:23 by Denise Neil

A: I usually put that list together in November and publish it the Friday before Thanksgiving. But the usual list of restaurants includes several hotel restaurants and buffets, all offering all-you-can-eat spreads. If you e-mail me directly (my address is on this site) I can send you last year's list, which I'm sure will look pretty similar to this year's.

Submitted by Robert from Wichita

Q: Still waiting for the review of Manna Wok, or Korean restaurant that doesn't do barbecue. This place deserves some attention! Try the stone bowl, the bulgokee, the kimchee, and the rice cakes with noodles (surprisingly outstanding, all).

Answered 08/25/09 15:51:31 by Denise Neil

A: Robert -- We tend to review restaurants that are new, as in six months or newer. So we probably won't be reviewing Manna Wok (4865 E. Harry.) But I will make it a point to check it out and see if they have any news I can report. It sounds delicious.

Submitted by Marnie Wall from Winfield

Q: In the late 1980's or early 1990's, Angelo's recipe for pickled eggplant was published in your paper. I have had no luck looking in your archives. Do you think that you could? It was so popular that it was published several times If you find it, would you send me the date of the paper(s) it is in. I'm sure thousands of Wichitans would be delighted if you republished, as well. Thank you!

Answered 08/19/09 11:08:16 by Denise Neil

A:

Here is the technique for making Angelo's restaurant pickled eggplant.

Start with at least a bushel of fresh, tight eggplant. You'll end up with a couple of gallons of the pickle.

1. First, wash the eggplant and cut off the stems. Be sure to take off enough so that you have no hard core remaining. Peel the eggplant; a good vegetable peeler does the best job, though you may use a knife.

2. Slice the eggplant 1/4-inch thick; then slice again into julienne strips. Sprinkle the strips heavily with salt (pickling or non-iodized), mixing the salt and eggplant thoroughly.

3. Place in a relatively narrow container made of crockery, plastic or enamel, not aluminum. Place a plate that fits inside the container on top of the eggplant and weight it down.

The salt and weight will remove liquid (it will be dark in color) from the eggplant. Drain this liquid and continue to squeeze the eggplant until no more liquid can be extracted. At home you can use two stainless steel containers, one small enough to fit inside the other, and allow the juice to run out.

When enough liquid has been squeezed from the eggplant, it will be a greenish-gray wad. The importance of getting all the juice out can't be overemphasized. If juice is left in the eggplant, it will dilute the vinegar and oil used for pickling. The juice may make the pickle bitter and reduce its keeping qualities.

4. Break up the mass of eggplant and place in a non-aluminum container.

5. Bring enough white vinegar to cover (or use half vinegar and half water) to a boil and pour hot over the eggplant. Let stand 15 minutes or so to allow the vinegar to penetrate the shards of eggplant. It can be allowed to stand for several hours in the vinegar, if necessary.

6. Drain the vinegar from the eggplant and squeeze again, though not so dry as before; some of the vinegar flavor should be retained.

7. Spice according to your own taste. You'll want to include salt, pepper, oregano and garlic powder or granules (not garlic salt). One Italian cookbook recommends 1/2 tablespoon garlic powder and 11/2 tablespoons oregano for 5 pounds of whole eggplant.

Mix in spices and enough good-quality olive oil to saturate the shards of eggplant. Stir occasionally to mix well. You should be able to taste the vinegar; if not, add more to the mixture. Neither the garlic nor the oregano should dominate the flavor. If you make a mistake and add too much of anything, correct by slicing, salting and squeezing, steeping in vinegar and squeezing another eggplant to add to the mixture.

Before storing in the refrigerator, pour a layer of oil over the top of the mixture to form a "seal" that will keep air from getting into the eggplant. Cover with a lid. Keeps for up to two months.

Submitted by LaDonna Bangle from Mulvane Kansas

Q: Looking for a recipe for Joe Kelly's Oyster Bar shrimp sauce

Answered 08/12/09 11:29:10 by Denise Neil

A: This sounds a tad obscure, LaDonna, but also delicious. I'll put it out there. Anyone? Anyone? Bueller? Anyone?

Submitted by Randy Ritter from Great Bend, Kansas

Q: Hi Denise, Do you know the location of Brent's Diner there in Wichita? I saw it featured on the Food Network's Diners Drive-ins and Dives and I have been trying to find it. Thanks

Answered 08/12/09 11:28:35 by Denise Neil

A: It's actually Brint's Diner and it's at 4834 E. Lincoln St. It's a cute little Valentine diner that's open from 6 a.m. to 2 p.m. Mondays through Saturdays.

Submitted by Roxie from Wichita, KS

Q: Will Jose Peppers still have their small TV's at some of the individual booths?

Answered 08/12/09 11:07:15 by Denise Neil

A: Jose Pepper's completely remodeled the space at 11423 E 13th St.that used to house B.G. Bolton's. In doing so, a manager tells me, they removed the individual television sets that B.G. Bolton's had installed in the booths. But, he said, the dining room features 17 televisions spread throughout, and there are another four on the patio. Jose Pepper's is still aiming for a Monday (Aug. 17) opening.

Submitted by Josh from Haysville, Ks

Q: My Favorite Seafood restaurant is Joes Crab Shack. BEST SEAFOOD I HAVE EVER HAD!!! I had been seeing commercials over the last few months and after asking around, I was told they are looking at building in Wichita. Have you heard? Is it true???

Answered 08/04/09 16:32:55 by Denise Neil

A: This item, written by my colleague Carrie Rengers in April, might shed some light on your question: "I've always thought it would be a fun test to start a rumor, tell maybe five people, and see how quickly it spreads around town. That must be what happened with Joe's Crab Shack. For some reason, word keeps circulating that the seafood chain restaurant is coming to Wichita. A spokeswoman for the company says it's not true. She says the company, which does have a couple of restaurants in the Kansas City area, is looking to expand. But, due to the economy, 'not in a really super-fast way, obviously.'"

Submitted by Glaine Russell from Valley Center, KS

Q: Could you recommend a Chinese restuarant that might serve authenic Chinese food. I have four Chinese visiting and they think most Asian restuarants they have tried are Americanized a little to much for their taste buds

Answered 07/29/09 11:28:28 by Denise Neil

A: It's our experience that most visitors from other countries don't really want to try their home cuisine. Same reason we wouldn't look for an Applebee's in Paris. Am I right? And it's a good thing because although Wichita has lots of delicious Chinese restaurants, they're all Americanized. Our advice: Take 'em out for a big ole steak.

Submitted by Sheryl from Wichita

Q: Speaking of Planet Sub--I thought they were going to open a west side restaurant. Any plans for this?

Answered 07/29/09 11:23:00 by Denise Neil

A: I've been hounding the Planet Sub guys about this for years, and the answer is always the same: They'd like to open a west-side restaurant but just can't find the right location. I'll let you know the nano-second this injustice is corrected.

Submitted by Lori from Atlanta. GA

Q: I am coming to Wichita in October and am staying in the airport area. Can you recommend a few inexpensive, good restuarants that I can go to?

Answered 07/22/09 14:12:16 by Denise Neil

A: There actually are quite a few restaurants near the airport, so it just depends on what type of food you are after. There's a family-owned Chinese place called Lee's at 6215 W. Kellogg. Lots of people love the Town & Country, a family-style eatery at 4702 W. Kellogg. And there's also Monterrey, a Mexican place at 5905 W. Kellogg. Also, there are a lot of popular chains in the airport vicinity, including Texas Roadhouse and Outback Steakhouse. Hope that one of those will meet your needs.

Submitted by Travis from Wichita, KS

Q: Have you tried or heard anything about the restaurant in the Art Museum, The Muse? We used to go there all the time when Adam was the chef, and it was the Spartan.

Answered 07/22/09 12:15:37 by Denise Neil

A: Back in 2007, Latour Management (the same people who have Piccadilly, The Olive Tree, Bagatelle and more), took over The Spartan and changed the name to The Muse. The cuisine is similar to what Chef Adam Courtney served -- soups, salads, sandwiches and other entrees. You can call 316-268-4973 to get more information.

Submitted by RL from Wichita

Q: I'm just wondering if you know when the new Pacific Coast Pizza restaurant will be opening? Thanks!

Answered 07/10/09 17:09:29 by Denise Neil

A: I spoke with the owner of Pacific Coast Pizza, who says that construction is well underway at at Siena Plaza, 37th and Rock. He says the restaurant should open in early August, but I'll call in the next few weeks to get an update.

Submitted by Jackie from Wichita, KS

Q: Just wondering if you had any inside information on what restaurant is being built at 21st and Webb (next to the Kwik Shop). I am assuming it's a fast food restaurant because of the drive-thru window. I work at the Waterfront and am very excited about the prospect of an economical lunch destination. Thanks!

Answered 07/07/09 16:08:35 by Denise Neil

A: Well, how about an economical dessert destination? That building is going to house a new Baskin Robbins, set to open in mid- to late-August.

Submitted by Paul Masterson from Wichita, KS

Q: How can a friend of mine sign up to receive the weekly email newsletter?

Answered 07/07/09 15:53:19 by Denise Neil

A: First you have to make sure you are a registered member of Kansas.com. Then go to Kansas.com/newsletters and sign up for Wichita A La Carte. While you're at it, sign up for the Let's Eat recipe of the day and the weekly Go! newsletter, which gets you up to speed on everything going on over the weekend.

Submitted by Kathy from Wichita

Q: I find it hard to comprehend why in the July, 3 2009, GO! section why you would mention Payne Place, a barbecue establishment that has been closed for so long now that I have lost track of even how long it has been!! Nothing was even mentioned that the establishment is now closed; I doubt if you even knew. I still find your credentials questionable.

Answered 07/07/09 15:51:04 by Denise Neil

A: Slow down there, Kathy! Maybe you are thinking of another restaurant but Payne Place certainly is open. In fact, the photo that went with that story was taken there. Payne Place is open from 11 a.m. to 7 p.m. Tuesdays through Saturdays at 2724 E. Central. Call 316-686-1074 to check for yourself.

Submitted by Charnetta from Wichita

Q: My husband and I are considering trying out Old Town Martini Steak House this weekend for his birthday. Have you even been to this restaurant and do you have any recommendations?

Answered 07/01/09 11:22:31 by Denise Neil

A: Well, if you're going to, I'd do it now. The restaurant is closing at the end of July, and the owners are going to focus all their attention on their catering business. I haven't actually eaten at the restaurant, which is at 711 E. Douglas, in several years. But I have friends who liked it, and the building -- it's in an old train depot -- is gorgeous.

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