{"id":1,"date":"2012-09-09T20:13:43","date_gmt":"2012-09-10T02:13:43","guid":{"rendered":"http:\/\/00acba9.netsolhost.com\/blog\/?p=1"},"modified":"2026-03-31T17:48:41","modified_gmt":"2026-03-31T23:48:41","slug":"hello-world","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=1","title":{"rendered":"Arthur Bryant’s – Kansas City, Missouri"},"content":{"rendered":"
\n
\"\"
Arthur Bryant’s, home of heavenly sauce<\/span><\/figcaption><\/figure>\n

Shortly after Arthur Bryant died in 1982, the Kansas City Star<\/em> published a cartoon showing St. Peter greeting Arthur at the gates of heaven and asking, “Did you bring sauce?” Perhaps not even in Heaven can such a wondrous sauce be concocted. <\/span><\/p>\n

Arthur Bryant’s is probably the most famous barbecue restaurant in the country, if not the world–an institution to which celebrity and political glitterati make pilgrimages. If Schlitz was the “beer that made Milwaukee famous,” then Arthur Bryant’s is the barbecue that made Kansas City one of America’s four pillars of barbecue (along with Memphis, Texas and the Carolinas). In a city where barbecue is exalted, Arthur Bryant’s may no longer be indisputably the one restaurant everyone mentions as their favorite, but it remains a revered institution. In 1974, renowned New Yorker<\/em> magazine author Calvin Trillin declared in Playboy<\/em> magazine that “the single best restaurant in the world is Arthur Bryant’s Barbecue at 18th and Brooklyn in Kansas City<\/em>.” <\/span><\/p>\n

\"\"
Throngs crowd around the counter to order their barbecue bounty<\/span><\/figcaption><\/figure>\n

Approaching the restaurant may make you giddy with anticipation. You might not even notice that the original restaurant is situated in the seedy side of town where buildings are boarded up and surrounding streets are nearly deserted. The aroma of barbecue being slow-smoked with a combination of hickory and oak will probably have you salivating with unfettered desire, but you’ll have plenty of company from the line of diners snaking the building. That lust grows as you and those equally ravenous patrons share stories about first experiences with the legendary barbecue (the barbecue brotherhood which grow from Bryant’s barbecue queues could serve as an example for divided nations). The small talk ceases when you finally make it to the counterman where you place your order.<\/span><\/p>\n

The counterman drops a slice of Wonder Bread on your plate (or on butcher paper for take-out orders) then unceremoniously snares a huge pile of beef and deposits it on the bread. He then takes a squirt bottle and festoons the meat with a Day-Glo colored orange sauce, a unique, grainy “secret recipe” concoction of paprika and vinegar quite atypical of the sweet sauce served at other Kansas City barbecue restaurants. The sauce is fiery, tart and addicting. Three more slices of Wonder bread top the “sandwich” creation which is accompanied by a handful of sliced pickles. A single order of French Fries can feed a small army. <\/span><\/p>\n

\"\"
A rack of ribs from Arthur Bryant’s<\/span><\/figcaption><\/figure>\n

Sandwich is a vast understatement for the enormous mound of beef, pork or “burnt ends” piled onto a half acre (okay, maybe a little overstatement there) of orange wrapping paper (to go orders). By the time that paper is unwrapped, the bread has been rendered virtually incapable of serving as a vehicle for the steamy meaty accompaniment bathed in sauce. The meat is vegetarian conversion glorious in all its manifestations. The beef is better than you’ll find in Texas (forgive me Ryan Scott, but if it’s any consolation, Arthur Bryant did come from Texas), the pork as perfect as ‘cued in Memphis and better than both are “burnt ends,” barbecue beef brisket parts (not scraps mind you) as tender as butter with caramelized edges that seal in flavor. Charred and smoky, the burnt ends are a Kansas City tradition.<\/span><\/p>\n

Arthur Bryant’s barbecue is so good you might wish you could consume it like pigs eat their dinners from the trough. It’s so good that only utterances of pleasure will interrupt your vigorous mastication. It’s so good that even though an individual sandwich can feed a family of four, you’ll polish it off and want more. The smoky aroma and tenderness of the pork, beef and especially those terrific burnt ends will imprint themselves on your memory for a long time. <\/span><\/p>\n

\"\"
A burnt ends “sandwich” with pickles<\/span><\/figcaption><\/figure>\n

Ribs are an Arthur Bryant specialty.\u00a0 The sweet fragrance of smoking hickory wood penetrates the meat with a just-right hint of smoke.\u00a0 The thin bark is where the terrific meaty flavor is most concentrated.\u00a0 There’s not much fat on the ribs, but you will encounter the oft annoying membrane.\u00a0 You can purchase ribs by the half or full rack or by weight (a full pound is just about right).\u00a0 While sauce is wholly unnecessary, the sauce which works best with the ribs is the original sauce.<\/span><\/p>\n

The beef burnt ends will give you more hickory smoke flavor than other meats.\u00a0 At first glance, New Mexicans might mistake them for carne adovada and indeed, there are some similarities.\u00a0 Not every bite-sized piece of meat will be tender or fat-free, but it will be delicious.\u00a0 The fattiness should be expected with burnt ends as well as chewy pieces.\u00a0 The burnt ends are smothered in Arthur Bryant’s sweet sauce which is more typical of the sauces you find in Kansas City.<\/span><\/p>\n

\"\"
Quarter pound of ham<\/span><\/figcaption><\/figure>\n

Perhaps the one meat not even the great Arthur Bryant’s can smoke to perfection is ham.\u00a0 While the ham has a\u00a0 good flavor and it isn’t overly salty, it’s also rather dry.\u00a0 The caramelization around the edges is a nice touch, almost like the small ring which characterizes the low-and-slow smoking process.\u00a0 The sauce which goes best with the ham is the “sweet heat” sauce which offers both a pleasantly piquant level of heat as well as sweetness. This is a ham which would go better on a sandwich than on a plate with mashed potatoes and gravy.<\/span><\/p>\n

As with all great barbecue restaurants, Arthur Bryant’s offers a number of barbecue accompaniment-worthy sides.\u00a0 The aforementioned French fries are lightly salted and go well with the original sauce (to use ketchup is to desecrate them).\u00a0\u00a0 An order is large enough for a small, developing country.\u00a0 The restaurant obviously takes its time preparing the baked beans which are sweet, but punctuated with tanginess perhaps emanating from\u00a0 the original barbecue sauce.\u00a0 Then there’s a light smoky flavor and pieces of meat mixed in.<\/span><\/p>\n

\"\"
Baked beans<\/span><\/figcaption><\/figure>\n

There are two other Arthur Bryant’s Barbecue restaurants in Kansas City, but the original offers the very best dining experience.\u00a0 Arthur Bryant’s barbecue is everything it is reputed to be and oh so much more. It’s almost 800 miles away from Albuquerque, but it’s worth a trip from anywhere in America.<\/span><\/p>\n

ARTHUR BRYANT’S<\/strong><\/span>
\n1727 Brooklyn Avenue
\nKansas City, Missouri<\/strong>
\n(816) 231-1123
\nWeb Site<\/a> <\/strong><\/span><\/p>\n

LAST VISIT:<\/strong> 9 September 2012
\n# OF VISITS<\/strong>: 5
\nRATING<\/strong>: Outstanding<\/strong><\/span>\u2013A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$
\nBEST BETS<\/strong>: Burnt Ends, Pork Sandwich, Beef Sandwich, French Fries, Ribs, Baked Beans
\n<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Shortly after Arthur Bryant died in 1982, the Kansas City Star published a cartoon showing St. Peter greeting Arthur at the gates of heaven and asking, “Did you bring sauce?” Perhaps not even in Heaven can such a wondrous sauce be concocted. Arthur Bryant’s is probably the most famous barbecue restaurant in the country, if not the world–an institution to which celebrity and political glitterati make pilgrimages. If Schlitz was the “beer that made Milwaukee famous,” then Arthur Bryant’s is the barbecue that made Kansas City one of America’s four pillars of barbecue (along with Memphis, Texas and the Carolinas). In a city where barbecue is exalted, Arthur Bryant’s may no longer be indisputably the one restaurant everyone mentions as…<\/p>\n","protected":false},"author":1,"featured_media":46901,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[8,9,561,553],"tags":[],"class_list":["post-1","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","category-missouri","category-rating-outstanding","category-across-america"],"yoast_head":"\nArthur Bryant's - Kansas City, Missouri - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Arthur Bryant's - Kansas City, Missouri - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Shortly after Arthur Bryant died in 1982, the Kansas City Star published a cartoon showing St. Peter greeting Arthur at the gates of heaven and asking, “Did you bring sauce?” Perhaps not even in Heaven can such a wondrous sauce be concocted. Arthur Bryant’s is probably the most famous barbecue restaurant in the country, if not the world–an institution to which celebrity and political glitterati make pilgrimages. If Schlitz was the “beer that made Milwaukee famous,” then Arthur Bryant’s is the barbecue that made Kansas City one of America’s four pillars of barbecue (along with Memphis, Texas and the Carolinas). In a city where barbecue is exalted, Arthur Bryant’s may no longer be indisputably the one restaurant everyone mentions as…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=1\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2012-09-10T02:13:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-31T23:48:41+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2012\/09\/ArthurBryant06.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"333\" \/>\n\t<meta property=\"og:image:height\" content=\"510\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Arthur Bryant’s – Kansas City, Missouri\",\"datePublished\":\"2012-09-10T02:13:43+00:00\",\"dateModified\":\"2026-03-31T23:48:41+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1\"},\"wordCount\":1164,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2012\\\/09\\\/ArthurBryant06.gif\",\"articleSection\":[\"Barbecue\",\"Missouri\",\"Rating: Outstanding\",\"United States\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1\",\"name\":\"Arthur Bryant's - Kansas City, Missouri - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2012\\\/09\\\/ArthurBryant06.gif\",\"datePublished\":\"2012-09-10T02:13:43+00:00\",\"dateModified\":\"2026-03-31T23:48:41+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2012\\\/09\\\/ArthurBryant06.gif\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2012\\\/09\\\/ArthurBryant06.gif\",\"width\":333,\"height\":510},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Arthur Bryant’s – Kansas City, Missouri\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Arthur Bryant's - Kansas City, Missouri - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=1","og_locale":"en_US","og_type":"article","og_title":"Arthur Bryant's - Kansas City, Missouri - Gil's Thrilling (And Filling) Blog","og_description":"Shortly after Arthur Bryant died in 1982, the Kansas City Star published a cartoon showing St. Peter greeting Arthur at the gates of heaven and asking, “Did you bring sauce?” Perhaps not even in Heaven can such a wondrous sauce be concocted. Arthur Bryant’s is probably the most famous barbecue restaurant in the country, if not the world–an institution to which celebrity and political glitterati make pilgrimages. If Schlitz was the “beer that made Milwaukee famous,” then Arthur Bryant’s is the barbecue that made Kansas City one of America’s four pillars of barbecue (along with Memphis, Texas and the Carolinas). In a city where barbecue is exalted, Arthur Bryant’s may no longer be indisputably the one restaurant everyone mentions as…","og_url":"https:\/\/www.nmgastronome.com\/?p=1","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2012-09-10T02:13:43+00:00","article_modified_time":"2026-03-31T23:48:41+00:00","og_image":[{"width":333,"height":510,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2012\/09\/ArthurBryant06.gif","type":"image\/gif"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=1#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=1"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Arthur Bryant’s – Kansas City, Missouri","datePublished":"2012-09-10T02:13:43+00:00","dateModified":"2026-03-31T23:48:41+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=1"},"wordCount":1164,"commentCount":3,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=1#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2012\/09\/ArthurBryant06.gif","articleSection":["Barbecue","Missouri","Rating: Outstanding","United States"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=1#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=1","url":"https:\/\/www.nmgastronome.com\/?p=1","name":"Arthur Bryant's - Kansas City, Missouri - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=1#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=1#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2012\/09\/ArthurBryant06.gif","datePublished":"2012-09-10T02:13:43+00:00","dateModified":"2026-03-31T23:48:41+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=1#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=1"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=1#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2012\/09\/ArthurBryant06.gif","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2012\/09\/ArthurBryant06.gif","width":333,"height":510},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=1#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Arthur Bryant’s – Kansas City, Missouri"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/1","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/1\/revisions"}],"predecessor-version":[{"id":78425,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/1\/revisions\/78425"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/46901"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}