"It serves duck breast and fermented pork and dressings made with homemade vinegars.
It offers a taco special that has hungry fans lined up out the door every Friday.
Its chef, a culinary school graduate and former star of the Austin food scene, makes everything from breads to pickles on-site, and in the two years the restaurant has been open, he's never served the same dish twice.
It's one of Wichita's best new restaurants, and it has people talking.
Sorry, you can't eat there..."
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