Bushel & a Peck

Bushel & a Peck A destination for fresh, vibrant, bold and homemade flavors. Comfort food / redefined.

The secret to making our cornbread extra decadent starts with sharp cheddar, green chiles, creamed corn and lots of butt...
09/14/2026

The secret to making our cornbread extra decadent starts with sharp cheddar, green chiles, creamed corn and lots of butter!

We’re having a sushi night! We are also featuring Coover Wagyu beef and Freedom Farms chicken! We will be calling to tak...
09/14/2026

We’re having a sushi night! We are also featuring Coover Wagyu beef and Freedom Farms chicken! We will be calling to take pre-orders for those who make reservations closer to the event, we do not need orders when you make the reservation.

Mike and I were talking through menu and ex*****on for our upcoming sushi and Wagyu night which led us in to how so much...
09/13/2026

Mike and I were talking through menu and ex*****on for our upcoming sushi and Wagyu night which led us in to how so much of our job, Katie’s job and really our entire team’s job is learning how to operate inside controlled chaos.

A restaurant is controlled chaos by nature. You can prep, organize and plan for every detail, but once service starts, you have no control over how the tickets are going to come in or what problem is going to happen next. The skill is learning how to stay organized, communicate and make good decisions while everything around you is moving at once.

When I used to train people on expo, I’d tell them the only way to really get good at expo is to get your a** handed to you on expo. You organize yourself all you want but eventually you have to stand there when the board is full, everyone needs something from you and your brain is telling you to panic and you have to learn not to.

When Mike talks about handling the moving parts and stress of service, he says the most Mike thing ever, “I figure I have two options. I’m either going to get through it or I’m going to die on the line, and so far, I haven’t died.”

It would be easy, especially in our own restaurant, to fall into the pattern of doing the same things over and over again, but that’s not what made us fall in love with cooking and restaurants. Trends change, techniques evolve, equipment gets better and there is always something left to learn. A lot of the changes we’ve made haven’t just come from us either, we are always listening to you.

We pay attention to what people ask for, what people get excited about and come back for, and what gets less excitement so we can adjust. We’ve changed hours, changed menus, tried completely different kinds of dinners and leaned harder into things we never expected to become such a big part of Bushel. Studying patterns, product mixes and guest feedback has changed this restaurant in ways we never could have planned when we opened.

That’s also a big part of why we keep doing special menus and themed nights. They force all of us out of our routine. We’re learning new dishes, working with different techniques, changing the flow of service and sometimes figuring things out in real time. They expose the weak spots and sometimes they absolutely kick our butts.

We’re incredibly grateful that we’ve found people who are willing to exist in that chaos with us. People who are willing to learn something new, adapt when the plan changes and give everything they have to execute these nights because, at the end of all of it, the goal is pretty simple, give our guests the best dining experience we possibly can.

You guys have given us room to experiment, supported some of our weirdest ideas, told us what you love, told us what you want more of and trusted us enough to keep coming back for the next thing. The relationship between our team and with the people we get to cook for is a pretty big part of what has allowed Bushel to become what it is.

We’re starting a new thing, Burger of the Month! This month we are keeping it classic with a Mushroom Swiss Burger! Saut...
09/13/2026

We’re starting a new thing, Burger of the Month! This month we are keeping it classic with a Mushroom Swiss Burger!

Sautéed creminis • Swiss • Black Truffle Aioli • Coover Wagyu + Hertzog Beef burger patty • brioche bun

Pasta Weather! 🍝 Our Cutlet Amatriciana is our version of the perfect chicken parm.Amatriciana, one of Rome’s four class...
09/12/2026

Pasta Weather! 🍝

Our Cutlet Amatriciana is our version of the perfect chicken parm.

Amatriciana, one of Rome’s four classic pastas, starts with tomato, garlic, onion and plenty of bacon. We toss that sauce with radiatori, whose little ridges are built to hold onto every bit of it, then add a crispy Freedom Farms chicken cutlet, even more bacon and creamy burrata. A drizzle of truffle honey finishes it.

Friday photo dump! Come kick off your weekend with us, we’re slinging lunch and dinner today!
09/11/2026

Friday photo dump! Come kick off your weekend with us, we’re slinging lunch and dinner today!

We have Cacio E Pepe corn ribs as an app or side! The appetizer comes with garlicky corn ribs topped with Parmesan, blac...
09/11/2026

We have Cacio E Pepe corn ribs as an app or side!

The appetizer comes with garlicky corn ribs topped with Parmesan, black pepper and parsley served over Truffle Mayo!

Our fries take a little more work than cutting a potato and dropping it into the fryer. We use the thrice cooked method ...
09/10/2026

Our fries take a little more work than cutting a potato and dropping it into the fryer. We use the thrice cooked method made famous by chef Heston Blumenthal.

First, we simmer the potatoes until they’re tender then we freeze them. Then we fry them once at a lower temperature before freezing them overnight. The freezer isn’t just for storage, it also pulls moisture from the surface which is what helps create all those crisp edges.

For service, they get their third and final cook at a higher temperature. This creates a French fry that is soft and pillowy on the inside and crunchy on the outside.

Tonight, we had someone who lives two hours away make a reservation to celebrate their birthday with us. When we first o...
09/10/2026

Tonight, we had someone who lives two hours away make a reservation to celebrate their birthday with us. When we first opened, Mike and I always talked about Josie’s in Scammon and how people didn’t just happen upon it, they made the drive because eating there was worth the trip. We hoped that someday Bushel could become that kind of place too, a destination people sought out, even if it meant traveling a little farther to find us.

Over the years, we’ve had people come from all over to eat here and every single time, it means the world to us. Choosing to spend your birthday or any special night with us is something we never take lightly.

But becoming a destination would mean nothing without the people right here in our own area who have made us part of their lives. The people who come to every event we dream up, dine with us two or three times a week, bring their families, tell their friends and keep showing up for us again and again.

Whether you traveled two hours or two minutes, thank you for choosing our little restaurant. We love all of you.

Coover Wagyu Denver steak + cacio e Pepe corn ribs + antipasto pasta salad Don’t forget the white w**e garlic compound b...
09/10/2026

Coover Wagyu Denver steak + cacio e Pepe corn ribs + antipasto pasta salad

Don’t forget the white w**e garlic compound butter 🤤

Address

820 South Summit
Girard, KS
66743

Opening Hours

Wednesday 4pm - 9pm
Thursday 4pm - 9pm
Friday 11am - 2pm
4pm - 9pm
Saturday 5pm - 9:30pm

Telephone

+16207246786

Website

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