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Kansas City’s Best BBQ

Kansas City BBQ

K.C. didn’t invent barbecue—it perfected it. So says Doug Worgul, author of The Grand Barbecue. No surprise K.C.’s distinctive ’cue topped our America’s Favorite Cities survey. Worgul tells T+L where to get a bite.

“At Arthur Bryant’s (pictured; $$), the floors are greasy and it looks like the walls haven’t been painted in 20 years—but you won’t care once you try the brisket.”

“Major blues acts have played BB’s Lawnside BBQ ($$). Order the ribs; they’re not too sweet and not too spicy.”

“You can watch the meat being cooked outside at Woodyard Bar-B-Que ($). They do a really interesting smoked barbecue hamburger.”

For more survey results, see travelandleisure.com/afc.

Photo by Brooke Vandever

Paris Screams for these Funky Ice Cream Flavors

Glaces Glazed

The food truck trend isn’t just for Americans—Paris, a culinary epicenter, is expanding its street food scene as well. The latest is Glaces Glazed, a high concept ice cream peddler with fearless flavors given appropriately rock and roll names.

Top flavors include Smoke on the Water (Madagascar vanilla with organic hemp seeds), Black Sugar Sex Magic (dark chocolate sorbet with wasabi and ginger) and Orange Mécanique (the French title for A Clockwork Orange, is orange and Campari sorbet with balsamic reduction).

If you miss the truck, pick up a carton before your flight home at Lafayette Gourmet, a part of Europe’s largest luxury department store, Galeries Lafayette.

Maria Pedone is a digital editorial intern at Travel + Leisure.

Photo Courtesy of Glaces Glazed

Paris Chef Brings Femme Flare to Michelin-Starred Menu

La Dame de Pic

Amidst the macho world of iron chefs and gastropubs, feminine plays on food are scarce. Three-star Michelin chef Anne-Sophie Pic, however, decided to take the girly route with her latest Parisian restaurant, La Dame de Pic. Pastel pink and peach colored menus are first presented in fragrant scent strips. The aromatic theme then carries to the food, which starts with coffee- and peppermint-infused butter and multigrain toast.

Palates are kept sweet on Pic’s three-course lunch menu with strong fruit accents, including foie gras with a zesty lemon confit, a rouleau of suckling pig with fresh figs matcha, and a chestnut panna cotta with grapefruit gel for dessert. While La Dame de Pic flaunts a ladylike atmosphere, the flavors in its complex and daring dishes are anything but delicate.

Maria Pedone is a digital editorial intern at Travel + Leisure.

Photo by François Goizé

Q&A: Anthony Bourdain's Favorite Meals, Dream Destinations, and the Importance of Literacy


On April 30, Anthony Bourdain hosts the 10th Annual Urban Assembly Bronx Academy of Letters benefit, which raises money for a New York school that focuses on reading and writing skills. On the night’s agenda: sampling food from the likes of Danny Bowien and Gabrielle Hamilton and cocktails by PDT’s Jim Meehan. (Tickets, which start at $250, can be found here.) Here, the peripatetic author-chef-TV personality talks about his new CNN show, Parts Unknown, why he loves to communicate in 140 characters or fewer, and other topics.

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On the Menu: Sharp Cheese and Strong Sips in Paris

Vivant Table

After reinventing his menu for Paris restaurant Vivant Table, chef Pierre Jancou has opened the wine bar offshoot to complement his cuisine. Vivant Cave’s menu is dominated by charcuterie and cheese but the few hot plates are typical to the house style: extremely simple with the highest-quality ingredients.

Plates include marinated grilled artichokes, chicken stew with al-dente pasta, and bonito with bouillon and micro root vegetables. A list of funky, all natural wines pair well with Jancou’s basic menu.

Maria Pedone is a digital editorial intern at Travel + Leisure.

Photo by Wendy Lyn @ TheParisKitchen.com

Sip in Style: Jimmy Choo-Themed Tea in Hong Kong


For just $34—about 1/23 the cost of a pair of mid-range Jimmy Choos—afternoon tea-goers at the Landmark Mandarin Oriental in Hong Kong can feast on high heel-shaped foie gras on brioche, white chocolate filled with lychee and rose in the shape of a leopard-print handbag, and other treats inspired by the famed designer’s Spring/Summer 2013 collection.

Finally, a chance for fashionistas to have their shoes—and eat them, too.

Brooke Porter
Brooke Porter is an associate editor at Travel + Leisure. Follow her on Twitter at @brookeporter1.



Photo courtesy of Mandarin Oriental

Trip Doctor Series: Cooking Schools (New Orleans)


You could spend months exploring the rich culinary traditions of the Big Easy. Below, a program to whet your appetite. For more ideas, check out T+L’s April food issue’s Global Guide to Cooking Schools.

The School: Louisiana cookbook author Amy Cyrex-Sins runs the Langlois Culinary Crossroads program in New Orleans, offering half-day courses in a converted grocery store in the Faubourg-Marigny neighborhood.

The Class: If cornmeal waffles, pecan scones, and butter bean ragout are your thing, sign up for the Cajun and Creole Brunch, a three-hour morning class that focuses classic New Orleans breakfast dishes.

Jennifer FlowersJennifer Flowers is an Associate Editor at Travel + Leisure and part of the Trip Doctor news team. Find her on Twitter at @JennFlowers.



Photo by Anna Davis

Minneapolis’s Creative Cocktail Spot


Minneapolis’s new Nordic dining scene has been getting some buzz lately—helping it score the city a spot on Travel + Leisure’s 13 places to go in 2013—but the nightlife scene is also heating up. One place to watch: Marvel Bar, an unmarked speakeasy that just happens to be tucked underneath the city’s much-lauded Bachelor Farmer restaurant. Pip Hanson presides over the bar, where he hand-chips ice using a classic Japanese technique. Creativity is key when it comes to his cocktails: in the Oliveto, Hanson emulsifies olive oil directly into the drink with the help of an egg white, while the Lincoln County is infused with charcoal. 

Photo credit: John Reed Forsman

On the Menu: French Chef Spices Up Sushi

Pierre Sang Boyer

Top Chef finalist, Pierre Sang Boyer, has finally settled down in the Oberkampf area of Paris after a number of pop-up restaurants. The Korean, French-raised chef offers a fixed menu at his eponymous Pierre Sang Restaurant.

Original course combinations include tempura of andoilette with tuna sashimi, roast-suckling pig with pumpkin puree, and a moelleux of chocolate with wasabi and Armagnac foam. The restaurant is first come, first serve with no reservations or telephone, so plan to beat the 1 o’clock lunch crowd for less waiting and more munching.

Maria Pedone is a digital editorial intern at Travel + Leisure.

Photo © Niki Photograph

Paris Hotel Attracts a Hungry Lunch Crowd

Sofitel Le Faubourg

Upscale Paris hotel, the Sofitel Le Faubourg, is now catering to its epicurean guests. The hotel’s restaurant re-launched as Les Collections after a take over by Japanese chef Keigo Kimura. Chic, art deco Pierre-Yves Rochon décor adorn the interior and expansive terrace.

Chef Kimura’s menu aims for sophistication without being overly fussy. Entrees include cool crabmeat with broccoli custard and fresh herbs, and roasted monkfish served in a shellfish bouillon with blanched baby vegetables.

Les Collections’ posh appearance coincides flawlessly with the Sofitel chain, making it a popular escape for France’s business crowd.

Maria Pedone is a digital editorial intern at Travel + Leisure.

Photo courtesy of Sofitel Paris Le Faubourg


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