Restaurant Week Blog
The Pitch Does Restaurant Week at Michael Smith, The Well
Posted on Thursday, January 28th, 2010 | 0 Comments
The folks behind The Pitch's pleasantly-titled "Fat City" blog have been eating their way through some of Restaurant Week's reasonably-priced lunch menus and blogging about their adventures in gluttony.
So far, they've hit Michael Smith for lunch -- declaring the Spanish taco appetizer a not-to-be-missed experience -- and The Well, where choosing dessert as one of your two courses is, apparently, advised (you're supposed to pick only two of the three courses offered -- and portions are so hefty that taking down all three would be a challenge, anyway).
The rundown:
The entrees are either the "56 Country Club," the French Dip, the Wornall Road BLT, or a Tequila Lime Salad. I opted for the French Dip, which comes with a huge cup of au jus, fries with the skin on and horseradish sauce. The bread is a ciabatta roll delivered to the restaurant by Farm to Market.
For dessert, you can either have a cast iron chocolate chunk cookie sundae or a brown bag full of donut holes. When I asked my server whether I should have cinnamon or sugar, she suggested I could have both and split the order in two bags. Even better, they're fried to order, so they came out hot, slowly turning the paper sack translucent with grease. Now this is the kind of doggie bag I could get used to.
Read the full Well meal recap here, complete with photos of the greasy, sugary, doughnutty goodness.
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