Barolo Grille was the subject of my Taste article that ran in KANSAS! magazine, 2025, vol 81, issue 1. With inside murals and artistically prepared and presented food and drinks, it fit in quite nicely with this issue's theme dedicated to the celebration of public art in Kansas.
Not only is the food absolutely delicious, the service is stellar. Due to space restraints, the article does not contain all that I wrote about the service that keeps customer coming back for more. I've pasted it in below for those that might be interested.
Barolo Grille
112 S Santa Fe Ave, Salina, Kansas 67401, United States
Hours: 3-9 p.m. Monday-Thursday, 3-10 p.m. Friday-Saturday; closed Sunday with options available for parties and larger groups.
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| Resized photo scanned from magazine; Jason Dailey photo |
Featured recipe that appears along with the article
KOREAN INSPIRED MEATBALLS
Created by Chef Jonathan Covert, these meatballs have become a popular addition to the small plate offerings on Barolo Grille’s menu. Although this recipe is sized for restaurant offering, it can easily be cut in half or quartered. Many of the ingredients can be adjusted to fit any desired flavor profile.
Makes 32 two-once meatballs
INGREDIENTS
Paste:
½ cup minced garlic
½ cup soy sauce (low sodium or gluten-friendly soy works as well)
5 ounces Gochujang (Korean red pepper paste)
1 medium-sized hand of ginger, peeled (ginger will roughly fill a 1/3 cup after peeled and sliced)
1 cup brown sugar (packed)
2 honey crisp apples, peeled and cored
¼ cup sesame oil
Meatballs:
½ bunch of cilantro, roughly chopped (about 1 cup)
½ small yellow onion small diced. (about 1/3 cup)
4 pounds Wagyu beef (80/20 ground beef is also a good substitute)
4 large eggs (one egg per pound of beef)
1 dup of dried Italian breadcrumbs (pork rinds work well as a gluten-free option)
Salt and pepper to taste.
Option: for additional spice, add Korean Chili Flakes or any desired pepper
INSTRUCTIONS
1. Paste: Place all paste ingredients in a blender and blend to a smooth paste; set aside.
2. Meatballs: In a large bowl combine all meatball and paste ingredients and mix well
3. To conduct a “taste and sample,” shape a meatball and bake according to the instructions in step #4. Taste, checking for seasonings and then adjust as needed.
4. Form mixture into 2-ounce meatballs. Place on a sheet tray that has been lined with parchment paper, or use wire-rack in place of parchment paper if preferred.
5. Bake in a preheated 350-degree F. oven for approximately 12 minutes or until an instant-read thermometer registers a temperature of 145 degrees F.
6. Serve over a bed of kimchi with teriyaki sauce drizzled of the top.
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| Vaughn Kresin in center with Vangie Henry on left and Meta Newell West on rifht |
EXTRA INFO ABOU THE SERVICE AT BAROLO GRILLE:
When it comes to their top-notch front-of-the house service, Vaughn Kresin receives high praise from co-owner Jason Cao and fellow-workers. Citing his respect for others, kindness and compassion, they note that his positive attitude and smile sets the tone as he greets and seats guests, helps bus tables, runs food and bar drinks, and chats with diners to ensure their experience is stellar. Taking it a step further, he has translated these skills and customer courtesies into educational training sessions. According to Vaughn, employee training covers the usual table setting and table waiting basics but there’s a concentrated focus on life skills — communication skills that include everything from the choice of words, to body language, and how to anticipate the needs of others. Vaughn emphatically points out, “These are skills needed in the restaurant business but that also carry over into the real world,” He believes that kindness is essential, both to customers and fellow employees. In Vaughn’s world, this all adds up to a fun working environment that creates camaraderie and a positive work environment.
