I'd say Joes of KC (formerly OK Joes) is the place to eat- recommend getting there at 11 or just ordering ahead to go. Boulevard is pretty prevalent and they make some stuff for their tap houses that I haven't seen before.
Not a local but I do try to make a few trips for Royals games
Not familiar with Brewers friend so take this with a grain of salt.
I'll assume that you've had your source water tested and that's where the Source mineral values are coming from. If so you're dealing with quite a bit of bicarbonate and will likely want to dilute your source water some, particularly for lighter colored beers. Your calcium, sulfates, and chlorides are a little low- easy fixes by adding gypsum and calcium chloride.
Burton water is a pretty extreme target- I would be hesitant to make beer with sulfates above 300 Ppm sulfates.
I would recommend bruunwater from Martin B as a good place to start. Great spreadsheet and he helps quite a bit on this forum. Seems like a great guy
Hope this isn't too much of a hijack- Why is it that PBW works great here but oxyclean leaves a gritty deposit after a few hours? I've always assumed its a water chemistry issue but I'm curious if anyone else has run across this.
FWIW WLP833 is really good. I've used it for Vienna, Ofest, Dunkel, and Schwarz and been really happy with it. Currently growing a starter for a Dbock. Not sure on the Pilsners but I intend to experiment with a CAP on it this winter.
Isnt PBW just really Souped up Oxyclean? Essentially an alkaline cleaner?
I think it has to do with the water here but PBW works significantly better than Oxyclean. Oxyclean leaves a gritty residue on everything- I had to use something acidic to clean it out of my carboys, tubing, buckets, etc. I dont get that with PBW