The Boulevard is getting some down-home country cooking. The Mixing Bowl Noshery – a new restaurant owned by Gregory and Dana Peterman – will open in early April at 520 Southwest Boulevard.
“Nothing hits our deep fryer except our French fries,” Dana Peterman says. “And they’re home-fried too.”
Peterman [no relation to chef Pete Peterman, who is currently the chef at Blue Grotto] has pulled together recipes from her 30 years in kitchens in Kansas City and the Northland, as well as a few dishes straight from her mother’s iron skillet to create a bit of country comfort downtown.
The Mixing Bowl will make use of the drive-through set-up from the previous tenant Franks. They’ll be serving breakfast — biscuits and sausage gravy, egg sandwiches, pancakes, and breakfast burritos — out of the window between 6 and 10:30 a.m. Chef Eldon Painter, the night cook, has supplied the inspiration for the banana nut and chocolate chip muffins, which savvy eaters may recognize from his days at Milano’s. The coffee will be from the Roasterie – the Kansas City blend and a Mixing Bowl blend – and ground fresh daily. The restaurant will make its own flavorings and syrups for iced coffee.
“It’s homemade for fast food,” Gregory Peterman says.
The neon yellow and ketchup red of Franks is gone inside. The decor will be swap shop chic with a sky blue Rollfast Deluxe bicycle as the dining room’s centerpiece, mismatched coffee mugs, and custom vintage aprons for the servers. Gregory Peterman built all of the 10 tables by hand, while family friend Gregg McLendon of GM Iron Art built the counter top legs out of old iron railroad spikes.
Dana Peterman’s mixing bowl collection, which she estimates is more than 250 pieces, helped provide the restaurant’s namesake. The second half of the name came from the couple’s daughter, Brooke Peterman, who will be serving as the restaurant’s operations manager.
“Brooke found Noshery,” Dana Peterman says. “It means an informal eating establishment and that just fit.”
Before deciding to open a restaurant in Kansas City, the Petermans had considered moving to Arizona and opening The Wing-Dingers, a chicken wing food truck. The vestige of that plan is the five kinds of wings on the menu, including “Napalm Wings,” which should have eaters reaching for the milk.
Lunch and dinner will have two stuffed burgers – the Southwest Boulevard burger (cilantro, jalapeno peppers and cream cheese mixed in with the meat that’s topped with jalapeno cheddar cheese) and a veggie burger made with garbanzo beans. They’ll also be serving a Reuben constructed with house corned beef, Swiss, provolone, an Irish red sauce (a cousin to Thousand Island) and pickled sauerkraut. Dana Peterman insists that their toasted marbled rye will have a “guaranteed crunch.” The pork tenderloins will be dipped in buttermilk and hand-battered. The onion rings will be hand-dipped as well.
On Friday and Saturday nights, the regular dinner service will be replaced by three specials – hand-cut steaks and a rotating vegetarian option — cooked by Painter. On Sundays, they’ll serve breakfast in the morning from 8 to 10:30 a.m. The rest of the day, they’ll only offer one dish: family-style fried chicken (Dana’s mom’s recipe) cooked in an iron skillet with mashed potatoes, gravy and sides like “sinful” creamed corn or green beans with ham hocks.
“None of our vegetables will be ordinary,” Dana Peterman says.
The produce will be sourced from her brothers – John, Eddie and Frank Griffin — who are Missouri farmers. During the week, the fried chicken will be available as a two-piece dinner.
Each meal will come with a personal loaf of bread and the pies will be baked onsite. Apple, cherry, gooseberry and rhubarb will be joined by the peanut butter pie – a dessert made with peanut butter, cream cheese, powdered sugar, vanilla and a little bit of heavy whipping cream.
The Petermans are looking into a beer and wine license as they would like to have Boulevard beer on tap and Missouri wines available. The Mixing Bowl Noshery will be open from 6 a.m. to 8 p.m. Monday through Thursday, 6 a.m. to 10 p.m. Friday, 8 a.m. to 10 p.m. Saturday and 8 a.m. to 5 p.m. Sunday. The phone number is 816-283-8238.