- Joined: 12/10/2004
- Location: Des Plaines, IL
RE: Pork Tenderloins
Fri, 02/3/12 10:53 PM
The Kansas City Star talked about this place, I did a word search and haven't turned up anything on this site about it. Anyone eaten there?
Christy’s Tasty Queen
More tenderloin than bun
By 11 a.m. Victoria Fieber has already breaded 100 pork loins. Dips into a concoction of milk and water alternate with her fist-pounding the meat into three types of breading.
For 25 years, this has been the morning ritual at Christy’s Tasty Queen in Kansas City, Kan.
“We hand-bread them every single day,” says owner Marla Christy. “It’s quite a process, but that’s the reason they’re so good — we put a lot of TLC into them.”
Sure, the restaurant offers more than 70 other items, including chili dogs, fried cauliflower and blackberry shakes. But it’s the tenderloins, Christy says, that put her small business on the map.
Or, more accurately, all over the map.
“We ship them all over,” she says, citing Pennsylvania and Hawaii as examples. Then there’s the woman who sends a package to Texas for her son, his only request for birthdays and Christmas.
These regular customers — families, employees at nearby Turner Elementary School and industrial workers from the nearby Kansas 32 corridor — are what Christy says keep the eatery in business. Even when shops close or kids grow up, regulars make their way back, placing orders to eat in or take home.
Larry Fowler of Kansas City, Kan., is one such loyalist.
“I used to skip school to come here,” he recalls. “I’ve tried many a tenderloin in Kansas City and out of town.”
Christy’s, he says, are the best. And apparently the biggest.
“I have a picture at home in my garage of the biggest one I’ve had,” Fowler says.
Working the line, Marla Christy says she has looked to no avail for bigger buns. As it stands now, the tenderloins often overflow more than 3 inches — on either side of the bun.
The “secret” breading recipe came from a previous owner of the first restaurant Marla and her husband, Lowell, owned in their hometown, Windsor, Mo. For eight years while he worked full time and she part time in Kansas City, their parents ran that business, a drive-in. The Christys brought their three children down every weekend, both to relieve their folks and to serve the bustling lake traffic.
"Everyone kept asking me, ‘Why don’t you bring these to Kansas City?’#8194;” Marla remembers. So when a KCK neighbor put Carter’s Tasty Queen up for sale in 1983, the couple jumped at the chance to earn the money to put their kids through college.
Their children are long grown and have jobs of their own now — “I think we burned them out,” Marla jokes at the possibility one might take over — but the two still forfeit any vacation longer than a three-day weekend to keep the place running.
It’s a good thing, too, because by 11:30 a.m., a line stretches outside the entryway and onto the sidewalk, just under the “KC’s Best Tenderloin” sign.
If you go: Mondays, the special is a pork tenderloin sandwich and fries for $6.20.
I am pleased to say we had the opportunity to eat at Christy's during our annual Holiday visit to KC. I'd never heard of the place, but my BIL, who works for the federal gubbmint on the Kansas side, was very familiar and took us there for lunch.
First off, the tenderloin. Just an excellent piece of meat, pounded out to about the size of a small dinner plate, but not exceptionally thin like some inferior BPTs I've had. This was at least 3/8" to 1/2" thick; maybe thicker in some places. The breading was light and crunchy with no oily taste at all. Like all BPT's, Christy's is much larger than the bun, and a real challenge to eat. Mrs. Roadhouse rose to the occasion with a brilliant (at least to me) solution: She took the tenderloin and folded it in half, still overlapping the bun, but much more manageable, and of course, creating a thicker sandwich. Now, some of you may have already figured this out. But for me this was a revelation. I've always eaten around the edges, working my into the bun, eagerly awaiting the moment when I get to the condiments and the full combination of flavors that come together in the middle. The simple act of folding a BPT has changed my life and I can hardly wait until my next experience.
Christy's does have some "downfalls". The BPT is so big, there is no reason to order a side of fries. Maybe not a big downfall for some, but for French Fry lovers, this presents an obstacle. I suppose if you go with a group, you can get one order and share.
Also, there's no indoor seating at Christy's. There's a handful of picnic tables in an adjoining grove, but dining alfresco in the winter months can be dicey. We were visiting during a particularly mild winter and sat out there. it wasn't bone jarringly cold, but I was damn happy we finished eating when we did so I could get back into the relative warmth of our car.
All in all, a top notch experience. I highly recommend Christy's to anyone living in or visiting the greater Kansas City area. Just dress warm if you're going between November and March.
Buddy Christy's Tasty Queen
1405 S. 55th St.
Kansas City, KS 6610
(913) 287-2800 http://www.kansastravel.o...christystastyqueen.htm
<message edited by BuddyRoadhouse on Sat, 02/4/12 1:39 AM>