Ardie Davis, better known by many for his larger-than-life, 'cue-themed alias, Remus Powers Ph.B., knows a thing or two about barbecue. He invented the American Royal's Sauce Competition, has authored 12 books on the topic and he's in the Barbecue Hall of Fame. We picked some bones together and talked KC-style smokin', regionalism and what's next for the cuisine.

Ça Va revels in being KC's only champagne bar. New bubbles, delicious Midwestern cuisine and laid-back vibes make it one of the best hangs in town, whether you're stopping by after work, gathering your group for brunch or celebrating New Year's Eve in style. We talked to Managing Partner Caitlin Corcoran about champagne, pairings and Westport.

Known for his design work on New York Times bestsellers and Boulevard's new Beer Hall (among countless other projects), Tad Carpenter is clear that he's a Kansas Citian, through and through. We spoke with the designer/illustrator/children's book author about inspiration and KC's creative culture.

Whether complementing artisan sandwiches or served as sliced accompaniments on charcuterie boards, Kansas City bread is having its moment in the spotlight. We talked to Kate and Chris Matsch from Ibis Bakery about grain milling, crumb and the impact of fresh, local bread. Photo by Paul Versluis; published in August 2016 "Johnson County Lifestyle"