Located in Kansas City, Mo., Beer Kitchen offers an esoteric selection of beer with a regional focus from 16 taps coupled with elevated casual food.
One of its most popular salads, The Baby Kale, features baby kale, shredded Tillamook cheddar cheese, house-made pretzel croutons, bourbon-soaked white raisins, and dried cranberries topped with a Granny Smith apple vinaigrette. Randyl Danner, Beer Kitchen’s Certified Cicerone, suggests three pairings to accentuate the salad’s fresh flavors.
Orval Trappist Ale 6.2% ABV Brasserie d’Orval
This story is from the #124 (May 2017) edition of BeerAdvocate magazine.
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This story is from the #124 (May 2017) edition of BeerAdvocate magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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