| Reviewed on 2003-08-12 |
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Last week to celebrate our anniversary, we dined at Everetts on 135th and Antioch (9100 W 135th St) in south Overland Park. Another couple celebrating their birthdays joined us for an evening well spent. Tony Cardozo is the manager and our server was Daniel McCuiston. Using their unique "call us before you depart" feature, we were able to walk in with no waiting. The restaurant is warm and inviting and offered creative choices. One unusual appetizer is "Fried Martini Olives" These are jumbo black olives stuffed with salsa and cheddar cheese; and green olives stuffed with asiago cheese. Deep-fried and topped with fresh grated parmesan cheese. It was served in a martini glass with a side of honey Dijon for dipping. Barbara Ebner ordered the "Portabella Chicken" 8 oz. Boneless chicken breast based in Teriyaki glaze and topped with sautéed mushrooms, bacon and garlic cream sauce. She thought this was the best chicken she ever had. Her husband Larry went for the "Rib-eye Steak", 14 oz. cut of certified Angus beef. He thought it was outstanding. They both had their unique sweet potato fries and found them even better than their favorite barbeque place. My wife Marieann and I ordered the "Parmesan Crusted Roughy" a boneless filet of orange roughy breaded in Italian breadcrumbs, Parmesan cheese and fried to perfection. It was served on a bed of rice pilaf and topped with a rich champagne sauce. We ordered the salted baked potato with all the fixings. All 4 of us had the tossed salad with their homemade dressing. The salad was huge and delicious sprinkled with goodies. Our waiter was efficient, courteous and helpful in making the selections. For dessert he suggested our sharing two specialties: A chocolate bar cake - made fresh daily and swirled with Hershey chocolate and topped with white fudge and 2 scoops of vanilla ice cream. The second dessert was fresh berries and cream on top of a vanilla bean ice cream in a puffed pastry topped with whipped cream and strawberry puree. What a wonderful ending to a truly fine dinner. Stop by and try it yourself.
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