Two years after we anointed it tops in town, Harp is still the best barbecue experience in Kansas City. If Harp can do that with the drippings, just imagine the brisket itself. I was overcome by a primordial urge to devour what is delicious, closely followed by an instinct to hoard this delicacy for times of scarcity. I tasted all kinds of things: smoke, gooey chocolate, brown sugar, an undeniable Harp Barbecue’s tallow cookies are dark and squat-nothing you’d find on a Pinterest board-but there is a generous dusting of flake salt on top of each one. What pairs well with beef fat? Harp’s mind went to chocolate chips. Tyler Harp was puzzling over what to do with all the drippings left over from Harp Barbecue, his twice-weekly barbecue pop-up in the back room of a Raytown brewery. For more information, visit started with brisket. Snooze has two locations locally in Westport and Overland Park. Last year, we made the same pledge on Earth Day through the end of 2020.” We are offsetting 100% of our carbon emissions from all to-go and deliveries from every restaurant by partnering with a grasslands project, National Young Farmers Coalition and Native Energy. “We are pumped to be in Overland Park-it’s an incredible welcoming community. In 2021, we will reach 50 restaurants, and next year we will bring 10 to 12 more restaurants to new communities," Jason says. “Snooze is growing, and we believe that with growth comes a larger ability to impact change in the world. Snooze has big plans for increasing sustainability and adding new locations across the country in the coming years. My favorite is the Corned Beef Hash and-I know it sounds crazy-but our plain pancakes.” “Some of our most popular dishes are the Pineapple Upside Down Pancakes, OMG! French Toast and Juan’s Breakfast Tacos. Fresh brioche stuffed with mascarpone and topped with vanilla crème, caramel, fresh strawberries and toasted coconut are used to create the OMG! French Toast. Their Blueberry Danish Pancakes are topped with blueberry coulis, sweet cream and almond streusel surrounding a center of lemony cream cheese filling. Their Habanero Pork Belly Benedict is made with seared, cider-braised habanero pork belly on top of a griddled English muffin with bacon espresso jam, and the poached eggs are topped with cream cheese hollandaise and cranberry relish. We have classic breakfast dishes that are elevated by responsibly sourced cage-free eggs and clean ingredients, but we also have innovative yet approachable twists like the Habanero Pork Belly Benedict or our Blueberry Danish Pancakes and OMG! French Toast. “Our menu is best described as creative, innovative, responsibly sourced, fresh and exciting. Their website is fully transparent, from their approved partners to their list of clean ingredients. Their rigorous Snooze approved standards mean it has to be craveable, respect animals, respect humans and be a company they believe in by following guidelines they trust. We are leaders in sustainability in our industry and believe in changing the world one day and decision at a time.” Snooze lives by the idea that we are an active and important part of the community and donate 1% of our sales back to our communities-this year we will donate over $1 million. These guidelines ensure we are sourcing the cleanest and freshest food possible while knowing that our partners operate with the same ideals as Snooze, from how they treat their community and their people. We source our ingredients with a strict set of standards called "Snooze approved" and are getting very close to 100%. We celebrate individuality and diversity and start each morning off with energy and positivity. We throw a party for breakfast every morning and welcome everyone to our table. “From the way we think about our people, our food and our ambiance, it’s not your typical breakfast place. Snooze believes every ingredient they use has its own impact on the planet and our communities. I was lucky enough to be interviewed by some great people and started as the regional manager for Houston and have expanded to Kansas and Missouri.” It blew me away from the food, the service, ambiance, hospitality, and the way they reached out to the community. I heard about Snooze, a chef-driven restaurant, in Montrose and that I should go check it out after repeated requests. Before Snooze, I was a general manager at both Chili’s and Niko Niko’s. “I started my career at the Black Eyed Pea as a server when I was 17 years old and have been in the restaurant industry since. “I have worked in the restaurant industry for 23 years in different capacities,” says Jason. Jason Sexton is the regional manager at Snooze. They’ve perfected doing breakfast differently, both on the plate and in business. Find a creative twist on breakfast at Snooze An A.M.
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