Around a century ago, a hotel chef in Omaha fused together elements of Irish, German, Russian, and Jewish cuisine and then did the most midwestern thing possible - added salad dressing and cheese. Thus, the Reuben was born! As St. Patrick’s Day approaches, bars and restaurants across the city begin serving Reubens. However, for me, it’s a year-round love affair. In this piece, I detail five KC spots where you can grab a Reuben in March, and in the other 11 months as well.