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Dining Without Pants, Saint Joseph, MO (2026)

08/06/2026

This is the full review in case you saw the teaser reel.

Testing video review abilities and finding out where I need to improve with Murphy's Smokin Meats as my guinea pig.

Note: this came with a pickle that I discovered after recording. I LOVE that it was separated from my meat because I am NOT a pickle fan.

07/06/2026

EDITED

Today, was my first visit back to Il Lazzarone since being forced to wear pants by my employer. It was interesting to say the least. And none of what happened can be blamed on my clothing.

I went in just before noon. One guy was just finishing up and a three-top had already ordered and was waiting for their food. I sat down, got back up to get a menu, brushed some lingering grated cheese away, and ordered within five minutes of arriving. My server may have been new based on a question I overheard him ask the guy making the pies.

I don’t know how urgent it was to mix more dough but there was plenty already proofed and sitting right in front of me. Apparently, it was urgent enough to put off making pizzas (mind you, three other people were already waiting longer). Perhaps the dough was at a critical stage and he didn’t want to ruin it. All four of our pies were started 6 minutes after my ticket printed, cooked together for about 90 seconds as they should, and I got my pie just over 17 minutes after my ticket printed. I got up and got my napkin and silverware myself. My menu was still beside me. IMO, whoever is responsible for scheduling should allow for prep before opening as it is at every restaurant I’ve worked. Maybe, a brief explanation before so I know what’s going on. All I can go by are the many visits I’ve made here since it opened.

The pizza was awesome! It had perfect leoparding of the crust and the bottom had just the right amount of char. The middle was a bit soggy but that’s my fault because I got a Margherita Marscapone pie and added capicola and mortadella. That overloaded it a bit but it tasted sooooo good. I fold mine up so I get toppings and the incredible San Marzano sauce in every bite including the crust.

They only have a few pies that were on the original menu. And for my gluten challenged friends, they DO offer a gluten-free crust for $3.50 more. As far as I know, they are still making pizza within the strict Vera Certification of Neapolitan pizza. No complaints about the food. It was wonderful. My menu remained by my side though, even after my plate was picked up, I paid, and left.

I sure hope things got tightened up before the lunch rush because it started as I was leaving. Perhaps, next time, I’ll go in the evening and have a different crew and get the same awesome pizza.

06/30/2026

We are lucky to have such a variety of food in Joetown. And there are some great places for pizza.

Pizza Tascio has been recognized as the best pizza in KC and has received critical acclaim from serious critics. Of course, it all started here in St. Joe.

They don’t strive to have the best New York style pizza but the best NY pizza, period. You just don’t have to go to NY to get it. They use an extra light flour for the crust and always has a flavor of freshness. No other way to describe it. Their meats are semi-local meat products from Paradise Locker Meat near Smithville. And the tomato sauce is made from dinapoli tomatoes from Italy. Quality ingredients and huge 18” pies are what you get. Oh, but they also sell by the slice which is perfect for a quick lunch.

Today, I was dining WITH pants on my lunch break because my employer forces me to wear a uniform. However, I have been dining without pants here for years and have always been welcomed and accepted. I got a slice of cheese and a slice of chicken, bacon, ranch (which has no tomato sauce). The cheese is great for its simplicity. The cbr is great for its combination of flavors that complement each other so well. As always, the crust was golden brown on the bottom with a wonderful crispness. But not so much that it couldn’t be folded for structural integrity. The sauce always seems to be the perfect amount. Not too much or too little.

If you follow them, you’ll be in the know about special limited time pies like chicken alfredo and butter chicken (like the Indian dish). At first glance, the prices might seem high. But the pies are so big and the quality of ingredients is so important. Enter your phone number at the counter to get informed about deals and get rewards. Up to 25% off.

It definitely is the best NY pizza here. Is it the best overall pizza? Let’s explore that for a few weeks.

06/26/2026

I was passing by Roman's Street Tacos today and got pulled into the parking lot by a mysterious force. Their sublime food just overcame me.

Yes, I just recently reviewed them. But I need to share some new information. I ordered three tripa tacos because it is the best tripa ever. I confirmed with this visit that the first visit wasn’t a fluke. Still absolutely amazing. And I’m talking BY FAR the best. No other place even comes close. The same still holds true for the best red salsa ever. It outshines all others by a huge margin. And even though they have the BEST rice, as well, I didn’t have any today.

Here’s the new part. I was offered a sample of the new beans recipe. As previously reported, they were good. But now they are spectacular! Are they the best? Maybe. It’s close. Damn close. Perhaps, a future side-by-side battle of the beans will be necessary to decide. Either way, the flavor of the beans was kicked up a huge notch.

Having the improved beans, I can honestly say that there is nothing average that I have tried at Roman’s. It’s all great or the absolute best ever!

06/25/2026

I saw that Los Arcos Street Tacos had a dish today that I have never had. It was simply called Asado de Res. It was beef, potatoes, and really thin sliced onions in a mild but deeply flavorful sauce. I was NOT a mole but I don’t know what else to compare it with other than a mole negro due to its depth and complexity. I’ve never had anything like it and it was absolutely spectacular.

They have really good rice. It’s definitely better than average. But their beans are THE BEST! You may say, “But they’re just beans.” Obviously, you haven’t tried them. The crumbled queso fresco on top is a bonus.

I noticed that they also have elote now and I almost got some. I’m glad I didn’t because I left absolutely stuffed. Next time. They had three off-menu dishes today including the best Chicharrón con Salsa Verde that I have ever had. But I had to try the beef since I have never had it. So glad that I did too. They have plenty of great menu items but I am consistently surprised by how good these off-menu items are.

I was on my lunch break so my employer was forcing me to dine with pants. However, I have been here many times without pants and I already know that this is a friendly and welcoming business for the LGBTQ+ community.

06/23/2026

A new food truck caught my eye and I had to try it. The Caribbean Spot was set up at the old North Belt K-Mart. They specialize in mofongo, a Puerto Rican dish that I have known most of my life but never tried. I have to admit some confusion on my part when ordering. I always thought that mofongo was made, in part, with Chicharrón and with the options presented as they were on the menu, I thought I was getting mofongo with some Chicharrón. I noticed that my receipt said Chicharrón con pollo, Chicharrón with chicken.

Perhaps, the option I chose was mofongo made with Chicharrón and it’s possible to get it made with a variety of meats. I’m not sure. But I definitely wasn’t expecting the chicken on the side. I’m also not sure if the sauce was salad dressing, a dip for the chicken, or for the mofongo. I put it on the mofongo because I thought it always came with a sauce. Buuuut maybe that’s only with the mofongo bowls. There were also a variety of sandwiches available.

I’m not going to rate the food because of my lack of understanding. However, the mofongo was really good. Better than I expected given what I read about what it’s made from. And I want to try it again in a bowl and see if it comes in a sauce. The chicken was moist and crispy when I got it. It was a little less crispy by the time I got to eat it.

I’m intrigued. It was good enough that I want to explore it further. I’ll ask more questions before I order next time.

06/21/2026

Words cannot describe Ibérico pork. The “wagyu of pork” is nothing like commodity pork. Sure, I like to support local farmers. But sometimes you just gotta buy from Spain.

I began to learn cooking from my mother pretty young. I remember the things she taught me but no single defining moment. I will never forget the first time I ate Jamon Ibérico de Bellota in Paris in 1986 though. It was a formative experience. It was also quite accidental and a bit more typing to go into it now than I care to do.

However, over time, I actually had forgotten that moment for a little while because Ibérico pork was not allowed to be imported into the US until 2005 due to its artisanal production methods. As a foodie, I eagerly bought some as soon as it was available two years later (it takes that long to cure). The moment I tried it, the memory from Paris hit me like a locomotive. That moment in time, that moment of personal discovery, shock, and awe came flooding back. I have deeply explored the cured meats of Spain since then. But this was my first time experiencing “fresh” cuts and I am truly in a state of bliss. Thankfully, I have more waiting in the freezer for another special day. Eat fearlessly my friends!

05/28/2026

Today is National Burger Day! So, I decided to get a burger somewhere I haven’t been to before.

While browsing options, I saw that Pop's Place Bar And Grill has a morel mushroom appetizer. ‘Nuff said.

Upon entering, I walked through the entire place to sit at the bar since I was dining alone. Nobody greeted me for over four minutes despite making eye contact and being in close proximity. And I was even being forced to wear pants and “man” clothes since I was working today.

Eventually, a server that was not responsible for me, at least, said hi. A couple minutes later, a random employee asked if I had been helped yet and finally got me a menu.

The morel mushrooms were breaded rather than battered. I prefer my fried morels lightly floured but they were decidedly better than an overpowering batter. I was still able to taste the mushrooms beneath the well seasoned breading. An 8 out of 10.

My burger was a patty melt with a side of onion straws. The onion straws were pretty good, too. A 7 out of 10. The patty melt was a greasy mess (a plus in my book). The grilled onions on it were pretty much caramelized and were the best part of the burger. They were the same extremely thin strands of onion as the onion straws which allowed them to be caramelized so quickly. The toast and cheese were good. The burger patty itself was cooked perfectly as I requested it. Medium rare. However, if any salt or pepper made it onto the patty, I sure didn’t notice. Overall I’d give it a 6 out of 10 (only getting that much for the excellent onions). The meat should have been the star but fell flat.

I may return someday to see if the poor service was a fluke but I don’t think I will be getting another burger.

05/23/2026

Edit: Since this review, the beans have improved immensely!

Today, I tried Roman's Street Tacos with my crew for lunch. Being a lunch break, I was forced by my employer to wear pants. However, I met the owner a couple weeks ago when dining without pants so I know it is a friendly and welcoming establishment that I can wear whatever I want.

Let me start by saying this. They don’t serve fajitas, nachos, or put peas and carrots in their rice. This place is authentic Mexican and a great addition to our growing food scene.

I ordered three tacos. Tripa, lengua, and cabeza. I added one tamal and sides of rice and beans. My crew got carne asada and pastor tacos and tamales. The tacos were served with typical onions and cilantro but also had the bonus of grilled onions to add. A grilled jalapeño and some sliced cucumber were also included.

The grilled onions were a great addition that elevated the tacos beyond the usual. The lengua was so beefy. Like pot roast. And the cabeza was rich in collagen making it, literally, lip smacking good. The tripa though! That glorious tripa was the best I have ever had. I ALWAYS wind up with a chewy piece stuck in my teeth but not this time. It was perfectly cooked to a crispy goodness I have never experienced. If you have never tried tripa, THIS is where you should take the plunge.

Their tamales are great. One of my pet peeves is getting a huge tamal only to have a sliver thin layer of meat and a ton of masa. Not here though. The tamales had “two fingers” of meat and just enough masa to hold it all together. It was the perfect meat to masa ratio. Full flavors of both working together like Ginger Rodgers and Fred Astaire.

The beans were good. Not spectacular. But absolutely nothing wrong with them. You may even like them better than I do. This is all subjective anyway. But OMG! The rice was outta sight! The owner gave me my sides and said with pride that the rice was perfect. One has to take such remarks with a grain of salt usually. But she was absolutely right! The texture was perfect. The flavor was extraordinary. Maybe the rice was cooked in chicken stock. I’m not sure but it was the best Mexican rice I have ever had!

I didn’t even mention the salsa. The green salsa was good. The red salsa was the best ever. (LOL. I keep saying that but it’s true). It had a smokiness to it that truly set it apart from any I have had before. It wasn’t blazing hot like habanero that would overpower one’s food and just be hot. I’m guessing it was made with guajillo chiles because of their medium heat and smoky flavor. One of my crew disagreed and thought it was smoked ancho. Regardless, it was a salsa masterpiece.

I haven’t tried everything they have and I already have three things that they offer the best of. One of my crew said that he will never be able to eat tacos anywhere else again. I wish I had eaten here sooner!

05/18/2026

I took my son to EMI and decided to try something new this time. As always (EMI being open after I’m home from work) I was dining without pants and was accepted and welcomed.

I got the lasagna which is finished off in the wood fired oven. EMI makes the pasta and sauce from scratch and it was better than I imagined it would be. EMI uses the best ingredients and I should have known this lasagna was going to be the best I have ever eaten. It was better than my mom’s, better than my own, better than my wife’s, and waaay better than Olive Garden.

We got our usual favorite Tuscan pork and beans appetizer. I also got a cannoli to go (also outstanding). The entire dining experience was perfect. Taylor pre-bussed keeping our table clear and manageable and had towels at the ready just seconds after I spilled my water. The service was as great as the food.

The only problem is now I have a tougher decision about what to eat the next time we go.

Dining Without Pants

08/06/2026

07/06/2026

06/30/2026

06/26/2026

06/25/2026

06/23/2026

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