Stuck in the middle of the country's East Coast-to-West Coast flyover zone, Kansas City is quick to embrace restaurateurs who are willing to land and bring their food traditions with them. Hoping to recreate the neighborhood feel of an authentic Big Apple deli and pizzeria, New York City natives Robert and Janet Bloom opened d'Bronx in 1992 on the 39th Street corridor and, as word spread, were soon swamped with eaters from all over the metro area. The atmosphere is three parts friendly and one part New York spunk, with servers yelling out order numbers over the music and hubbub filling the narrow room. Customers still line up daily to order a bowl of matzo ball soup or one of nearly 36 sandwiches. Bread options include Italian, rye, and onion, wheat or poppy seed rolls, all baked at Bagel Works in Kansas City, Kan. The Reuben sandwich is legendary – enough for two meals – and the liverwurst is a rare treat in Kansas City. Menu items pay tribute to both NYC and KC: The d'Bronx special features turkey, Genoa salami, ham, Swiss and provolone on a sub roll. The Wild Bill is salami, coleslaw, provolone and spicy mustard on an onion roll. As for the pizza, a sharp eye can pick out a first-time pizza eater from the many regulars at d'Bronx. Though both hesitate at the counter, debating how many toppings to order – fresh garlic, house-made meatballs, roasted red peppers? – and how many slices they can eat. And both carefully consider the best way to maneuver the oversized and top-heavy slice from plate to mouth. Novices show themselves when they immediately dive in, and inevitably burn their mouths on the irresistible, stretchy and piping-hot cheese. Regulars have learned to wait an excruciating minute or two, take another sip of fresh lemonade or limeade, and then open wide. d'Bronx also serves salads, daily soups, and desserts. Try the signature Big Apple pie, the carrot cake or the giant cookies. Reservations not accepted. No alcohol available. Serving lunch and dinner daily.