Savor Kansas City - Kansas City Originals

Savor Kansas City

The Kansas City Originals Fine Dining Guide

43

Featuring of Kansas City’s

finest Independent Restaurants

SAVOR KANSAS CITY

2012

2

KC’S INDEPENDENT RESTAURANT ASSOCIATION

Savor A publication of Grand Communications, a division of The Kansas City Star

PUBLISHER Michelle Jolles EDITOR Mike Fitzgerald ART DIRECTOR Robin Langdon SALES MANAGER Robin Allen PHOTOGRAPHER Judy Revenaugh

Beef Loin Burger, from Nara

For a unique dining experience —

eat well, eat local.

It is truly an honor to represent The Kansas City Originals. Our 40-plus member restaurants strive to be the absolute best not only in Kansas City but in the entire region. What sets us apart and makes us stand out is that we are all locally owned, independent and most certainly Original! The Kansas City Originals united 12 years ago with the goal to maintain a strong local, independent and Original culinary scene that stood in contrast to the large corporate chains that have come to dominate many markets across the country. Our mission is to offer our customers more variety, more passion, more flair and much more love and care than any of our corporate competitors. I’m certain that you, too, will see what makes the Originals so special as you feast on the profiles, pictures and recipes that follow. Thank you for your support of our members and for helping make Kansas City’s locally owned, independent and Original restaurants the very best in the entire area! Please remember to be ORIGINAL, and that your best bet to EAT WELL is to always EAT LOCAL!

Information in this publication is carefully compiled to ensure accuracy. No recommendation regarding the quality of goods and services is expressed or implied. Contents of this magazine are copyrighted by Grand Communications in their entirety. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means—electronic, mechanical, photocopying, recording or otherwise— without the prior consent of the publisher, Michelle Jolles, 1729 Grand Blvd., Kansas City, MO 64108.

Photo courtesy of Christopher Youngers

Yours truly, Christopher Youngers, President, Proprietor Café Trio

Kansas city originals executive board Sam Silvio, vice president Kathy Halstead, secretary Chris Carle, treasurer Ernesto Peralta, Jr., membership director Kevin Lyman, PowerCard liason Greg Morey, Marketing Coordinator

Kansas city originals past presidents

C SAVOR KANSAS CITY

Kevin Lyman 2009-2012 Chris Carle 2008 Jack Schwindler 2007 Rod Anderson 2005-2006 Alex Pryor 2001-2004

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CONTENTS Savor 2013 edition

Mee Grob from Lulu’s Thai Noodle Shop

Savor Kansas City

The Kansas City Originals Fine Dining Guide

43

Featuring of Kansas City’s

finest Independent Restaurants

ON THE COVER: Blackened Mahi Mahi with Black Bean and Mango Salsa, from Coach’s Bar and Grill Savor template 2013.indd 1

4/3/13 3:57 PM



5 Aixois French Restaurant 6 Anthony’s Restaurant 7 blanc burgers + bottles 8 Café des Amis 9 Café Sebastienne 10 Café Trio 11 Café Verona 12 Carlo’s Copa Room 13 Cascone’s Restaurant 14 Chaz on the Plaza 15 Coach’s Bar and Grill 16 Em Chamas Brazilian Grill 17 Extra Virgin 18 Garozzo’s Ristorante 19 Gaslight Grill 20 Grinders 21 Harry’s Country Club 22 Hereford House 23 JJ’s 24 Johnny Cascone’s Italian Restaurant 25 Kokopelli Mexican Cantina 28 La Bodega 29 Le Fou Frog 30 Lulu’s Thai Noodle Shop 31 Marina Grog and Galley 32 Michael Smith 33 Nara 34 Ophelia’s Restaurant and Inn 35 Paulo and Bill 36 Pierpont’s at Union Station 37 Piropos Restaurant 38 Starker’s Restaurant 39 Story 40 Tannin Wine Bar & Kitchen 41 Tatsu’s French Restaurant 42 The American Restaurant 43 The Grille in Parkville 44 The Phoenix 45 The Roasterie Café 46 Trezo Mare 47 V’s Italiano Ristorante 48 Waldo Pizza 49 Webster House

www.KcOriginals.com

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2013

SAVOR KANSAS CITY

Aixois

French Restaurant

Shrimp and Avocado Salad 3 oz. mixed greens Balsamic vinaigrette 3 cherry tomatoes, sliced in half ¼ c. raisins 2 grapefruit sections 2 orange sections Sliced red onion 5 grilled and seasoned shrimp ½ avocado Side of remoulade Toss 3 ounces mixed greens with ½-ounce vinaigrette. Place tomatoes and raisins around the rim of the plate. Place fruit at center of plate and top with greens. Place red onion on top of greens and grilled shrimp around the greens. Fan the avocado and place to the side of the greens. A small ramekin of remoulade may be placed on the plate to dip the shrimp. Bon appetit. Serves one.

Emmanuel and Megan Langlade

Aixois is nestled on the corner of 55th Street and Brookside Boulevard along the picturesque Trolley Trail. Named for chef/owner Emmanuel Langlade, Aixois means “a man from the city of Aix-en-Provence.” The restaurant is modeled after bistros in Langlade’s native France and offers terrific food in a relaxed atmosphere that includes a full bar. The authentic French country-style cuisine ranges from crepes, quiche and fresh salads at lunch to frog legs, escargot, steak and fresh fish dishes at dinner, along with daily specials and delicious desserts. Emmanuel takes great pride in serving the freshest, simplest food, using many local farmers to supply his produce, fish and meat. The fullservice coffee bar serves espresso from the Broadway Café and fresh pastries every morning. Aixois is the perfect place for breakfast, lunch or dinner. Have your coffee and pastry in the morning, a business meeting at lunch or a romantic dinner on the beautiful patio! There also is a private dining room available for parties. Reservations accepted. Aixois Brasserie, a downtown urban restaurant at 1006 Walnut, is now open. 251 E. 55th St. Kansas City, MO 64113 816-333-3305 RESTAURANT HOURS: Mon.-Sat., 11:30 a.m.-10 p.m. COFFEE BAR HOURS: Mon.-Sat., 7 a.m.-7 p.m.; Sun., 8 a.m.-4 p.m.

www.aixois.com SAVOR KANSAS CITY

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Anthony’s Restaurant

Cavatelli Con Broccoli 4 oz. uncooked cavatelli (small shell pasta) 1 c. half and half cream 2 Tbs. butter 4 oz. tomato sauce 1 c. chopped broccoli 1/3 c. sliced mushrooms Salt and pepper ¼ c. grated Parmesan cheese Cook cavatelli in a large pot of boiling water until done. Drain and return pasta to pot. Add cream, butter or margarine, tomato sauce, broccoli and mushrooms to pot with pasta. Sprinkle with salt and pepper and cook on medium high. Bring to a boil and stir. Lower heat to medium and let pasta simmer while adding Parmesan cheese. Continue stirring for a couple minutes. Serves one.

Anthony’s Restaurant & Lounge has been family owned since 1978 and serves awardwinning, traditional Italian and American dishes. Daily specials include pasta, fresh vegetables, steak, veal, chicken and seafood. Anthony’s offers casual warmth with an elegant atmosphere and welcomes families. Though all meals are prepared to order, Anthony’s offer quick service, making it a great spot for a business lunch. Or come in for a drink — Anthony’s has an excellent, affordable wine list and a comfortable lounge that’s open late. Within walking distance of the convention center and downtown hotels, Anthony’s can accommodate all group sizes and occasions with a separate banquet room and catering. If you are looking for a family-run traditional Italian restaurant with recipes handed down from one generation to the next, look no further. Come to Anthony’s Restaurant and Lounge and enjoy our family’s tradition. Reservations recommended. 701 Grand, Kansas City, MO 64106 816-221-4088

From left: Nicholas Carl Zicarelli, professional food critic; Vito Spino president/CEO

HOURS: Lunch – Mon.-Sat. 11 a.m.-3 p.m., Dinner – Mon.-Thurs. 3-10 p.m.; Fri.-Sat. 3-11 p.m.; Sun. noon-8 p.m.

www.kcanthonysongrand.com 6

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SAVOR KANSAS CITY

blanc burgers + bottles

Grilled Turkey Burger Cranberry Aioli: 1½ c. dried cranberries 1 oz. fresh ginger, chopped 4 garlic cloves, chopped 3 egg yolks Juice of 1 lemon Juice of 1 orange 1 Tbs. salt ½ Tbs. pepper 3 c. canola oil 2 c. mayo

Blanc Burgers + Bottles is a modern burger joint known for its award-winning gourmet burgers and premium beers. Blanc has made a name for itself in Kansas City for its creative menu and for its commitment to supporting the local community. County Club Plaza 4710 Jefferson Street Kansas City, MO 64112 816-931-6200

Mission Farms 10583 Mission Road Leawood, KS 66206 913-381-4500

PLAZA HOURS: Sun.-Thurs. 11 a.m.-10 p.m.; Fri.-Sat. 11 a.m.-midnight MISSION FARMS HOURS: Sun.-Thurs. 11 a.m.-9 p.m.; Fri.-Sat. 11 a.m.-10 p.m.

Turkey Patties: 5 lbs. hormone-free ground turkey ¼ c. chopped fresh sage ¾ c. chopped garlic 2 tsp. fresh ginger, chopped Extra virgin olive oil Sherry vinegar Mixed greens Wheat buns Sliced Fuji apples Aged white cheddar cheese Thinly sliced red onion Cranberry aioli: Soak cranberries in hot water for 10 minutes, then strain. Combine all ingredients except canola oil and mayo in food processor. After all the ingredients are well combined, slowly stream the canola oil into food processor to form emulsification. Transfer to mixing bowl and fold in mayo, set aside. Turkey patties: Combine all ingredients in bowl and mix until well combined, then form 7 oz. patties, and grill. Toast wheat buns, put cranberry aioli on the top and bottom. Put thin-sliced red onion on the bottom bun. Top grilled turkey patty with apples, then a slice of cheese and melt. Place turkey on top of red onions on bottom bun. Toss the mixed greens lightly in the olive oil and sherry vinegar, and top the burger. Lean the top bun on the burger for presentation. Serves 20-25.

From left: Aaron Mulder, executive chef in Mission Farms; Ernesto Peralta, owner; Jayson Eggers, executive corporate chef

www.blancburgers.com SAVOR KANSAS CITY

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Café des Amis Poached Skate Wing with Grain Mustard and Capers 2 lbs. skate wings Broth: 1 tsp. thyme 1 tsp. bay leaves 1 celery branch 1 c. white wine 1 Tbs. sea salt 1 quart water 1 tsp. grain pepper Sauce: 1 tsp. parsley 2 Tbs. grain mustard 1 Tbs. capers 1 Tbs. butter Salt and pepper Preheat oven to 350 degrees. Bring to a boil the broth ingredients. Poach skate wings for two minutes and remove from broth. In a deep dish spread the grain mustard, skate wings, capers and red vinegar. Bake for 5 minutes. Melt the butter to a light brown and pour on fish. Add parsley. Bonne appetite. Serves four

Bonjour! Welcome to Café des Amis, one of the most romantic and charming dining spots in the Kansas City area. The bistro is situated upstairs in the oldest business structure in downtown Parkville, Mo. Tree-lined wooden decks wrap around the restaurant, providing amazing outdoor seating for 50. Ingrid, the chef de cuisine, and Guillaume, the restaurant’s host, have created a warm and casual environment for an exquisite French dining experience. Always a favorite of foodies, the genuinely French bistro is known for its great food, and diners can choose from more than 100 wines and after-dinner drinks to complement their experience at Café des Amis. Reservations recommended. 112 Main Street (second floor) Parkville, Mo, 64152 816-587-6767 HOURS: Lunch – Tue.-Sat. 11:30 a.m.-2:30 p.m. Dinner –Tue.-Sat. 5:30-10 p.m.; Sun. 5-8 p.m. Brunch – Sun. noon-3 p.m.

From left: Ingrid Hanriot and Guillaume Hanriot, owners.

www.cafedesamiskc.com 8

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SAVOR KANSAS CITY

Café Sebastienne Grilled RubyTrout

with salsa verde, fingerling potatoes, leeks and spinach 1 ruby trout, head off 3 fingerling potatoes, sliced and cooked until tender ½ c. sliced, washed leeks 2 c. washed and stemmed spinach 1 Tbs. extra virgin olive oil Salt and pepper to taste

Café Sebastienne at the Kemper Museum features Executive Chef Jennifer Maloney’s contemporary American cuisine. Using fresh, seasonal ingredients and local organic produce, Maloney changes her inventive dinner menus weekly to take advantage of the market’s current offerings, and lunch menus change seasonally. The Café’s creativity and excellence are acknowledged locally and nationally, including rave reviews in The Kansas City Star and consistent recognition in Zagat’s America’s Top Restaurants. The cuisine is complemented by the café’s intimate setting and an array of handpicked boutique and single-vineyard wines. Inside Kemper Museum 4420 Warwick Blvd. Kansas City MO 64111 816-561-7740 HOURS: Tues.-Sun. 11 a.m.-2:30 p.m. Fri.-Sat. 5:30-9:00 p.m.

Salsa verde: 1 Tbs. chopped tarragon 2 cloves garlic 1 Tbs. chopped parsley 1 Tbs. capers 2 cornichons ½ c. extra virgin olive oil 1 Tbs. sherry vinegar Salsa: Puree all ingredients except sherry vinegar in blender or food processor. Add 1 tablespoon of sherry vinegar. Season with salt and pepper if needed. Oil fish and season with salt and pepper, grill for 2 minutes on each side. In a sauté pan, add olive oil, potatoes and leeks, and sauté until tender. Add spinach and lightly sauté. Season with salt and pepper. Place vegetables on plate. Place grilled trout on top of vegetables and top with salsa verde. Serves one.

From left: Jennifer Maloney, executive chef, and Janet Ross, sous chef

www.kemperart.org/cafe SAVOR KANSAS CITY

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Café Trio Lamb Lollipops Applewood smoked Australian lamb rib chops with apricot, date & tomato couscous 12 lamb rib chops (3 per person), lightly smoked (optional) 1 lb. Israeli or other couscous 1 tsp. orange zest Bay leaf Pinch of chili flakes 1 garlic clove 1 Tbs. peppercorns 1 tsp. thyme 6 pitted dates, chopped 6 dried apricots, chopped 1/2 c. grape tomatoes, halved 1 c. frisee lettuce 1 c. baby arugula Lemon tarragon vinaigrette: Juice of 2 lemons 2 Tbs. minced tarragon 1/4 c. champagne vinegar 1 tsp. Dijon mustard 1 tsp. honey 1/3 c. olive oil blend 1/3 c. extra virgin olive oil Kosher salt and cracked black pepper to taste

Trio’s expansive and seasonally enclosed deck overlooks the Miller Nichols Fountain and affords a spectacular view of the Plaza throughout the year. Along with the chic, eclectic appointments of the main dining room with local art on the walls, and the comfortable private events space on the upper level, Trio’s spaces and live jazz music are perfect accompaniments for award-winning food and service. Executive Chef Leon Bahlmann leads a culinary team in creating an extensive menu of contemporary American cuisine that features seafood, pastas and what are arguably the best steaks in Kansas City, comparable to the finest steakhouse. Lunch and dinner menus offer creative, healthy combinations presented with un-pretentious flair. The carefully selected, modestly priced wine list is backed up by specialty as well as classic cocktails and a great beer list by the bottle and on tap. What sets Trio apart is the friendly, welcoming environment and staff. Guests rave about the fare and friendly service, visit after visit. At Trio, it’s not just the food, but the experience! Reservations recommended. 4558 Main St. Kansas City, MO 64111 816-756-3227

Feta vinaigrette: 1/8 c. white wine vinegar Juice of 1 lemon 1/4 c. crumbled Feta with a little brine 1/2 tsp. sugar 1/2 c. olive oil blend Kosher salt and white pepper to taste Grill the lamb chops medium rare. Prepare couscous according to package instructions and let cool. Orange zest, bay leaf, chili flakes, garlic, peppercorns and thyme should be added to the steeping liquid. Prepare lemon tarragon vinaigrette by whisking together all ingredients, finishing with the oils, then salt and pepper. Prepare feta vinaigrette by whisking together all the ingredients finishing with the oils, then salt and pepper. Toss cooked and cooled couscous with lemon tarragon vinaigrette, dates, apricots and tomatoes. Toss frisee and arugula with feta vinaigrette. Plate couscous, arrange lamb and top with greens. Serves four.

HOURS: Sun. 4-9 p.m.; Mon. 11 a.m.-9 p.m.; Tues.-Thurs. 11 a.m.-10 p.m. Fri. 11 a.m.-11 p.m.; Sat. 5-11 p.m.

www.cafetriokc.com 10

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Café Verona Submerge yourself in the romance of Italy right here in the heart of Independence. Located on the Independence Square, Café Verona offers a dining experience that will stimulate the senses and satisfy appetites. Upon entering, a breathtaking view of Botticelli’s “The Birth of Venus” captures the imagination and sets the tone by drawing inspiration from art, history and culinary tradition. Our menu will please both adventurous epicureans seeking fresh interpretations of classic dishes and guests seeking traditional Italian comfort food. Reservations accepted. 206 W. Lexington     Independence, MO 64050 816-833-0044 HOURS: Mon.-Thurs., 11 a.m.-9 p.m.; Fri.-Sat., 11 a.m.-10 p.m. Closed Sun.

Café Verona offers fine dining in relaxed, yet elegant surroundings.

Filet Spiedini 8 oz. tenderloin 8 pieces of asparagus 2 Tbs. roasted red pepper, diced 1/4 c. Julienne spinach 2 oz. shredded Mozzarella 1 oz. Parmesan 1/2 oz. Mascarpone Salt and pepper to taste Fillet the tenderloin. Place all ingredients at the edge of the tenderloin and roll. Tie with butcher’s string. Grill and bake to desired temperature. Serves one.

www.cafeveronarestaurant.com SAVOR KANSAS CITY

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Carlo’s Copa Room Carlo’s Copa Room is an authentic Italian Restaurant where you will find Nani (the owners mother) is in the kitchen daily preparing foods from the heart. All sauces and dishes are made from family recipes that have been passed down through the generations. It is hard to beat incredible food, but our service is outstanding as well. Many of our patrons will tell you that Carlo’s Copa Room is the best-kept secret in Lenexa. The warm, inviting atmosphere will make you feel as if you have been a customer for years! According to our customers, one of the best steaks in Kansas City comes from our kitchen! Another local favorite special is our Lobster Spiedini and Steak Diane. When we run these specials people make plans to be at Carlo’s Copa Room no matter what! As the owners of Carlo’s Copa Room we appreciate our customers and thank you for the loyal following! Reservations accepted. 14944 W. 87th Street Lenexa, KS 66215 913-825-5200 HOURS: Mon.-Thurs., 11 a.m.-9 p.m.; Fri., 11 a.m.-10 p.m.; Sat., 4-10 p.m.; Sun., 4-8 p.m

Steak Diane with Fresh Mushrooms sautéed in red wine au jus

8 oz. Black Angus center cut fillet Pinch of salt Pinch of pepper 1 Tbs. salted butter 1 tsp. fresh minced garlic cloves ½ c. of sliced mushrooms 1 oz. water ½ tsp. of beef base 2 oz. Cabernet wine ½ tsp. fresh chopped parsley Salt and pepper the fillet and grill to desired temperature. In a small skillet, add butter, minced garlic and mushrooms. Let simmer on medium low heat. When mushrooms start to turn golden brown, stir in water and beef base. Add Cabernet and continue simmer for a few minutes, then remove from heat. When steak is at desired temperature, cut into five or six medallions. Spoon au jus and mushrooms over the top of the medallions. Garnish with fresh chopped parsley. Served with your choice of sides (pictured are garlic mashed potatoes and sautéed spinach). Serves one or two.

Enjoy drinks at the bar or bring your whole family in to sample the authentic Italian family recipes of Chef Kathy Fiorello.

www. carloscoparoom.com 12

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Cascone’s Restaurant

Cannoli Cascone 4 c. flour 3 Tbs. sugar Pinch of salt (sift sugar, salt together) ¾ c. lard ¾ c. milk 1 slightly beaten egg white 1 Tbs. water Cannoli filling: 2 lbs. ricotta cheese, well drained 1 c. sugar 1 Tbs. citron, finely minced (cherries may be substituted) 1 tsp. vanilla 1 c. heavy whipping cream beaten stiff ½ c. Hershey’s bar with almonds chopped fine Work lard into mixture of flour, sugar and salt until crumbly, add milk. Mix dough well. Roll dough as thin as a dime. Cut into a 3½-inch circles. Wrap dough around a cannoli tube, seal with beaten egg white. Fry in deep fat until golden brown. Remove and let drain on paper towel. Beat ricotta cheese, adding sugar until smooth. Try to not over beat. Add vanilla and citron (or cherries). Fold in the whipping cream. Refrigerate overnight. Fill the shells just before serving, dusting them with powdered sugar and adding fruit garnish. Serves twelve.

Cascone’s Italian Restaurant is quickly approaching its 60th anniversary in the Northland (est. 1954). Family owned and operated, Cascone’s serves a wide array of foods with a Sicilian flair in addition to great steaks and seafood specialties. We take pride in the fact that all of our menu items are made in house from family developed recipes using only the freshest ingredients and as much locally produced vegetables and spices available. We invite you to enjoy the Cascone Family casual environment and see why we have been proudly serving Kansas City since 1954. Reservations: Accepted. 3737 North Oak Trafficway Kansas City, MO 64116 816-454-7977 HOURS: Sun.-Thurs., Noon-9 p.m.; Fri.-Sat., noon-10 p.m.

The Cascone family is proud to be a part of Kansas City.

www.cascones.com SAVOR KANSAS CITY

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Chaz on the Plaza Missouri’s only hotel on Travel+Leisure’s 2012 world’s best hotels list is home to Kansas City’s most distinctive destination restaurant. From décor to cuisine to music, Chaz on the Plaza stands out as uniquely Kansas City. The intimate room blends classic beauty with an energetic vibe. Menus reflect the souls of a culinary team led by Chef Charles d’Ablaing. The food is modern American, incorporating regional bounty with southern and ethnic influences. Chaz Lounge, framed by an original mural, is a cozy atmosphere to enjoy well-crafted cocktails and interesting wines. Chaz showcases local artists performing jazz and other musical genres Tuesday through Sunday nights. Happy hour specials like the signature Chaz burger are offered Monday through Friday afternoons from 4-6 p.m. Reservations recommended.

Stuffed Salmon 4 7-oz. portions of salmon, seasoned with salt and pepper Crab stuffing: ½ c. blue crab meat ¼ c. bread crumbs 2 Tbs. onion, small dice 1 whole egg ¼ c. mayonnaise Fried yucca root: 1½ pounds yucca root, peeled 6 c. oil for frying Avocado cream: 1 tsp. shallot, minced ½ tsp. garlic, minced 1 Tbs. vegetable oil 1 c. heavy cream 1 avocado, seed and skin removed 2 Tbs. butter ½ c. white wine Pinch of ground green pepper corn Crab stuffing: Combine ingredients and mix well. Salt and pepper to taste Fried yucca root: Cut the yucca root into quarters about 3 inches long, cook in boiling salted water until tender. Fry at 350 degrees for about 3 minutes or until light brown and crisp. Salt and pepper to taste. Avocado cream: Sweat the shallots and garlic in the oil for 3 minutes, add the cream and reduce by half. Add the remaining ingredients. Bring it back to a boil, then puree. Salt and pepper to taste. Salmon: Cut a pocket in the top of the filets and stuff with the crab mixture. Sear stuffed side down for 1 minute then place in a 375-degree oven and roast for 8 minutes. Sauce the plate with avocado cream, place fried yucca on the sauce and the salmon over the top. Serves four.

325 Ward Parkway Kansas City, MO 64112 816-802-2152 HOURS: Breakfast – Mon.-Fri. 6:30-10 a.m.; Sat. 7-11 a.m.; Sun. 7 a.m.-2 p.m. Lunch – Mon.-Sat. 11 a.m.-3 p.m.; Sun. 11 a.m. -2 p.m. Dinner – Mon.-Thurs. 5-10 p.m., Fri.-Sat. 5-11 p.m.; Sun. 5-9 p.m. Charles d’Ablaing, executive chef.

www.chazontheplaza.com 14

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Coach’s Bar and Grill

Blackened Mahi Mahi with Black Bean and Mango Salsa

Black Bean and Mango Salsa: 2 cans black beans 1 green pepper, diced 1 red pepper, diced 1 onion, diced 4 cloves of garlic, minced 1 Jalapeño pepper, diced 1 tsp. ground sea salt ¼ c. freshly squeezed lime juice 3 ripe mangoes, peeled and cut into cubes ¼ c. chopped cilantro Blackened Mahi mahi: 4 6-oz mahi mahi filets 2 Tbs. extra virgin olive oil 2 Tbs. blackening seasoning Lemon Aioli: 1 c. mayonnaise 1 tsp. lemon zest 3 Tbs. freshly squeezed lemon juice 1 Tbs. Dijon mustard 2 cloves garlic minced Ground sea salt and pepper to taste Salsa: Toss all ingredients together. It will keep in refrigerator for 3 days. Mahi mahi: Rub mahi mahi filets with olive oil and season with blackening seasoning. Heat remaining oil in pan and sear filets skin side down. Turn filet and sear flesh side down until just done. (About 10 minutes total). These may also be grilled. Lemon aioli: In a medium bowl, mix all the ingredients together. Serves four.

Coach’s Bar and Grill opened in 1983 and is owned and operated by Mike Darby, Chris Carle and Brian Darby. What is so great about Coach’s is that even though we are the oldest sports bar in Kansas City, we have all the cutting-edge technology available. We pride ourselves on finding your home-team game in high-def no matter where you call home. Every item on our extensive menu is prepared fresh daily and features home-cooked specials like Beef Tips over Noodles and Hickory Smoked Brisket. Oh, and by the way, we have the best cheeseburgers around. Come visit our new location near 135th and Antioch. We have Overland Park’s only roof-top deck. The views are spectacular. Enjoy sunset with a cocktail while warming yourselves by the fire. You’ll get the same friendly service, no matter which location you choose. People have been saying it for years, “I’ll meet you at Coach’s.” 414 W. 103rd Str. Kansas City, MO 64114 816-885-6989

9089 W. 135th St. Overland Park, KS 66221 913-897-7070

HOURS: Mon.-Sun., 11 a.m.-3 a.m.

From left: Brian Darby, Chris Carle and Mike Darby, owners.

www.Coach-s.com SAVOR KANSAS CITY

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Em Chamas Brazilian Grill

Caprese Salad Basil pesto: 2 c. fresh basil 2 cloves fresh garlic ¼ c. pine nuts 2/3 c. extra virgin olive oil ½ c. grated Romano cheese Salt and pepper to taste Salad: 2 c. Grape tomatoes 2 c. Mozzarella pearls Extra virgin olive oil Salt Pepper Balsamic glace (your favorite brand) Pesto: Combine basil, garlic and pine nuts in food processor. Pulse while slowly adding olive oil. Mix in cheese. Add salt and pepper to taste. Toss mozzarella pearls and grape tomatoes in olive oil. Salt and pepper to taste. Garnish with balsamic glace and basil pesto. Serves four.

At Em Chamas, we bring you traditional churrasco from the Pampas region of Brazil in a two-course meal. Your first course is a trip to our gourmet hot and cold bar with more than 35 items, including seafood, traditional Brazilian dishes, fresh vegetables, a variety of salads, famous mashed potatoes, pastas and soup. For your second course, choose from 14 cuts of succulent beef, pork, lamb, chicken and seafood, all skewered and slow-roasted over our woodfired rotisserie grill. The delectable meats are served on the skewers by our Passadores in a continuous tableside service style called “Rodizio,” which you control with a specially designed coin on your table. It’s unlimited service for a fixed price of only $29.95 per person. We also offer a traditional menu of appetizers, salads, entrées and small plates in our lounge. Reservations accepted, recommended on weekends. In The Village at Burlington Creek 6101 N.W. 63rd Terrace Kansas City, MO 64151 816-505-7100 HOURS: Mon.-Thurs. 5-9 p.m.; Fri. 5-9:30 p.m.; Sat. 4-9:30 p.m.; Sun. 4-8 p.m. From left: Nick Silvio and Sam Silvio, owners

Photo courtesy Em Chamas

www.emchamas.com 16

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Extra Virgin Shrimp Falafel 1¼ c. cooked chickpeas 1 tsp. minced garlic ¼ c. diced sweet onion 1 Tbs. chopped parsley 1 tsp. cumin, ground 1 tsp. whole coriander, ground 1½ tsp. salt ¼ c. chickpea flour 2 Tbs. water 4 pieces 16/20 shrimp, peeled Mash chickpeas in food processor until almost a puree. Fold in remaining ingredients. Let set for an hour. Coat peeled shrimp in mixture. Deep fry until golden brown. Serve over top of carrot hummus. Serves two.

From left: Nancy and Michael Smith, owners; Angie Kobets, assistant manager; Alberto Santoro, bar manager; Bryce Klein, Extra Virgin sous chef; Nicolette Foster, pastry chef

Michael Smith’s Extra Virgin is in the heart of the historic Crossroads Art District in downtown Kansas City. The dining room, designed by Eric Negrete of Design Eric Negrete, presents a bright, modern visual palette for guests to enjoy a festive dining experience. In addition to an extensive menu of innovative yet simple Mediterranean tapas, we offer an award-winning wine list of more than 300 selections featuring a number of limited production artisan labels. Extra Virgin’s private dining room is the perfect setting for hosting a corporate event, dinner or reception. We can meet your professional and corporate presentation needs with audio-visual capabilities and a 50-inch flat-panel display. Join us on the Extra Virgin patio for a colorful and flavorful journey through Spain, Italy, Morocco and Greece. The perfect champagne, juicy sangrias, rich red wine, wood-roasted meats, aromatic cheeses and seasonal vegetables are waiting. Reservations accepted. 1900 Main St., Kansas City, MO 64108 816-842-2205 HOURS: Mon.-Thurs. 11:30 a.m.-10 p.m., Fri. 11:30 a.m.-11 p.m. Sat. 5-11 p.m., Closed Sundays

www.extravirginkc.com SAVOR KANSAS CITY

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Garozzo’s Ristorante

Vitello Spiedini alla Sophia Marie 1 Roma tomato, finely diced ½ red onion, finely diced 1 lb. Italian bread crumbs 3 2-oz. veal cutlets 3 slices Genoa salami 2 oz. grated Fontina cheese 1 oz. olive oil 1 bottle Garozzo’s Amogio sauce Salt and pepper, to taste 3 kebob skewers, soaked in water Stuffing: Mix together the tomato, onions, cheese, olive oil, and half of the bread crumbs. Season with salt and pepper. Divide the mixture into three small portions. Veal: Pound each cutlet until very thin and coat with the remainder of the breadcrumbs. Place a slice of salami on each cutlet, and top with the portioned stuffing. Roll each cutlet in on itself and skewer to hold together. Grill for 8-10 minutes and top with Amogio sauce.

Serves one.

Come and enjoy amazing Italian cuisine in a comfortable atmosphere. Michael Garozzo and the entire Garozzo family and staff invite you to enjoy a true Italian dining experience. Garozzo’s recently was honored with its induction into KC Magazine’s Hall of Fame for being voted Best Italian Restaurant in Kansas City for five years running. Rated by Zagat Survey as one of the best Italian restaurants in America, Garozzo’s is where the Kansas City staple “chicken spiedini” was created. Check out our before-6 menu. Same great food, smaller prices and portions. Text SAVOR to 816-974-0077 to receive a special free gift from Garozzo’s. Come to Garozzo’s and let our family serve yours, because you’re family at Garozzo’s. Visit www.garozzos.com and follow us on Facebook and Twitter. Reservations accepted. 526 Harrison Street Kansas City, MO 64106 816-221-2455

1547 NE Rice Road Lee’s Summit, MO 64086 816-554-2800

9950 College Boulevard Overland Park, KS 66210 913-491-8300

13505 S. Mur-Len Road Olathe, KS 66062 913-764-6969

Michael Garozzo, owner and daughter, Gina (Garozzo) Vitale, executive assistant.

HOURS: Vary by location. Contact restaurant for details or visit www.garozzos.com

www.garozzos.com 18

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Gaslight Grill Champagne Battered Lobster Tail Lobster and batter: 7-8 oz. lobster tail 1 c. all-purpose flour 1 c. corn starch 1½ c. champagne 1 tsp. kosher salt 1 tsp. white pepper Mashed potatoes: 1 medium Idaho potato 1/3 c. half and half 1/8 tsp. granulated garlic Salt and pepper to taste 1 tsp. freshly chopped chives 2 tsp. sour cream

Gaslight Grill offers excellent dining and entertainment for the sophisticated palate in casual elegance. No pretensions, just elegant food and wine in a comfortable atmosphere. Enjoy our classic American cuisine, served with a European flair in our main dining room, out on the patio or while listening to live jazz in the Back Room. We also offer: • Full bar service and seating • Private rooms for intimate gatherings • More than 180 delightful wines • Personalized banquet menus • Lynn Zimmer and the Jazz Band playing Wednesday through Sunday starting at 6:30 p.m. Reservations recommended. 5020 W. 137th St., Leawood, KS 66224 913-897-3540 HOURS: Sun.-Thur., 4-10 p.m.; Fri.-Sat., 4-11 p.m.; Sun. Brunch: 10 a.m.-2 p.m.

Combine dry ingredients for batter in mixing bowl. Wisk in champagne until smooth. Set to the side on ice. Peel potato and cut it in half. Place in a small pot and cover with cold water. Bring to a boil over high heat and simmer until potato is tender when poked with a fork. Drain water. Bring half and half to boil and bring down to simmer. Mash potato with potato masher. Slowly add half and half until desired consistency is reached. Add granulated garlic and salt and pepper to taste. Fold in sour cream and chives. Cut the lobster shell and pull meat out of shell, leaving it attached. Coat lobster in flour. Dip the lobster in cold champagne batter. Fry in fryer at 350 degrees until golden brown. Serves one.

Gaslight Grill, Leawood, Kansas. (Photo courstesy of Gaslight Grill)

www.gaslightgrill.com SAVOR KANSAS CITY

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Grinders Grinders is situated in the heart of Kansas City’s Crossroads Arts District, serving great food and eclectic beers seven days a week. Check out our specialty New York-style pizzas, authentic Philly Cheese steaks, burgers, deli sandwiches, fresh salads and world famous Death Wings. Grinders has been featured on Food Network’s hit shows, Diners, Drive-Ins & Dives, Guy’s Big Bite and Travel Channel’s Pizza Paradise. Call for reservation information. 417 E. 18th St. Kansas City, MO 64108 816-472-5454 HOURS: Sun.-Thurs., 11 a.m.-11 p.m.; Fri.-Sat., 11 a.m.-1 a.m.; weekend brunch – 10 a.m.-12:30 p.m.

Grinders Smoked Legs and Wings 3 lbs. chicken (legs and wings, skin-on) Stretch’s BBQ rub: 4 c. paprika 3 c. brown sugar 1 c. cayenne pepper 1 c. garlic salt 1 c. onion salt 1 c. cumin 1 Tbs. salt 1 Tbs. pepper 1 c. water 2 oz. liquid smoke Grinders Signature Hot Sauces. Choose from Wimpy, Molten, Near Death or Death Start with a high quality chicken rubbed with our special Grinders blend BBQ rub. Chill overnight. Then slowly smoke with mesquite wood for 3 hours. For conventional oven, place wings on baking rack on a baking sheet. Add 1 cup of water and 2 oz of liquid smoke. Cover with foil shiny side down. Bake for 45 minutes at 400 degrees. Uncover and cook for an additional 30 minutes or until brown and crispy. Drench in any of our Grinders signature sauces. Whether you like them wimpy or insanely hot, the smoke flavor is amazing. Serves six.

Choose from 120 different beers to enjoy while you’re getting sauced!

www.grinderspizza.com 20

2013

SAVOR KANSAS CITY

Harry’s Country Club

Seafood Fettuccini 1 lb. fettuccini 5 oz. olive oil 5 cloves garlic, minced 1 lb. shrimp (16/20) ½ lb. button mushrooms, sliced 30 farm-raised mussels 5 oz. fresh spinach Tomato cream sauce: 2 Tbs. olive oil 1 onion, diced small 1 clove garlic, minced 1 14.5-oz. can Italian-style diced tomatoes, undrained 1 Tbs. dried basil leaves ¾ tsp. white sugar ¼ tsp. dried oregano ¼ tsp. salt 1/8 tsp. ground black pepper ½ c. heavy cream 1 Tbs. butter Cook fettuccini in boiling water with salt and a little olive oil. The pasta should be tender but slightly firm in the center. Make tomato cream sauce as per instructions below. In a large pan at medium-high heat, pour olive oil and add garlic. Sauté, constantly stirring, until translucent, about one to two minutes. Add shrimp and mushrooms, cook for another minute. Add mussels and cook for another minute or two until mussels open. Add spinach and tomato cream sauce and bring to a simmer. Divide fettuccini into five bowls and ladel everything over the top of the pasta. Serve hot! Cream sauce: In a saucepan, sauté onion and garlic in olive oil over medium heat. Stir constantly so as not to burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in heavy cream and butter. Reduce heat and simmer 5 more minutes. Serves five.

Dubbed “the Crown Jewel of the River Market” by The Kansas City Star, longtime bartender Harry Murphy’s restaurant/bar Harry’s Country Club is a relaxed venue that many say reminds them of a place where their dad or granddad might have enjoyed the food, the drinks, the jukebox and the conversation. A devoted downtown lunch crowd savors the fresh salads, homemade soups, sandwiches and daily lunch specials, including Pork Carnitas, Fish and Chips and a BBQ Brisket Quesadilla served with homemade mac ‘n’ cheese. Popular dinner entrees include the Chorizo Encrusted Chicken, Grilled Salmon with tequila lime sauce, Fish Tacos and Chicken Fried Steak. Harry’s ice-cold beer selections include the usual suspects plus the more glorious of domestic and international brews. On the back bar resides a dazzling array of spirits from around the globe — try a flight and get acquainted. And just when you think it couldn’t get better, you’ll notice that Harry’s Country Club also has a spacious outdoor patio with full service, live entertainment and a beautiful view of the downtown skyline. 112 E. Missouri Ave, Kansas City, MO 64106 816-421-3505 HOURS: Mon. – Sat. 11 a.m.-1:30 a.m., Sun. 11 a.m.-Close

Above: Juan Becerra, executive chef. Right: Travis Hagen, bartender.

SAVOR KANSAS CITY

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Hereford House Grilled Cowboy Steak with Cheddar Ranch Potatoes 1 20-oz. bone-in rib eye steak 1/2 Tbs. salt, kosher 1/4 Tbs. white pepper Cheddar ranch potatoes: 1 lb. potatoes, russets, peeled, sliced thin, blanched 1/4 quart heavy cream 2 c. white cheddar cheese, shredded 1/2 tsp. kosher salt 1/4 tsp. white pepper 1/8 tsp. nutmeg 1/4 c. white cheddar cheese for topping

In a city known for great steak, the Hereford House is a legend. For more than 50 years it has served the finest Midwest corn-fed beef, hand cut and aged to perfection. While known for its steak, the Hereford House serves a wide selection of fresh seafood, chicken, barbeque pork ribs and vegetarian options. The Hereford House lunch menu offers a variety of steaks, daily specials, entrée salads and the famous half-pound steakburger. All four locations offer private dining, catering and a popular happy hour menu. You’ll find a Hereford House near you anywhere in the metropolitan area. Check www. herefordhouse.com for information on the location nearest you, as well as details on Sunday brunch locations and the famous Wine Lover’s Sundays. Reservations accepted; online reservations available. 5001 Town Center Drive Leawood, KS 913-327-0800

8661 N. Stoddard Ave. Kansas City MO 816-584-9000

19721 E. Jackson Drive Independence MO 816-795-9200

17244 Midland Drive Shawnee KS 913-268-8000

Potatoes: Peel and slice the potatoes. Place in cold water until needed. Blanch the potatoes in hot water until cooked half way through. In another sauce pan add the heavy cream and heat to a low boil. Whisk in the cheddar cheese until melted and creamy. Add salt, pepper and nutmeg. Stir well. Remove from heat. Remove potatoes from water, drain and pat with paper towel. Place in a casserole dish. Cover with cream mixture. Place on sheet tray. Place in oven. Cover and cook at 350 degrees for 20 minutes. Remove foil and top with remaining cheese. Cook for additional 3-4 minutes until cheese is melted. Remove and serve. Cowboy steak: Season both sides of the steak with salt and pepper. Let sit for 15 minutes before cooking. Place on pre-heated hot grill and sear the steak. Let cook for 4-5 minutes on one side and turn over. Cook for an additional 4-5 minutes on other side. Turn back over to opposite side and cook for additional 3 minutes. Turn over and cook an additional 3 minutes. Remove from grill and place on a plate to rest. Do not cut steak for 5-6 minutes. Let steak soak up the natural juices. Place on plate with cheddar ranch potatoes and serve. Serves four.

HOURS: Vary by location. Contact restaurant for details or visit www.herefordhouse.com

With four Hereford House locations across the metropolitan area, you’re never far from a great steak.

www.herefordhouse.com 22

2013

SAVOR KANSAS CITY

JJ’s

A founding member of the Kansas City Originals,

Courtesy/Mike Savage

a Kansas City favorite since 1985.

www.jjs-restaurant.com SAVOR KANSAS CITY

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Johnny Cascone’s Italian Restaurant

Osso Bucco Osso Bucco: 4 pork shanks White flour for dusting 1 c. salted butter Olive oil 1 small onion, finely chopped 6 Tbs. white wine 2 Tbs. tomato paste 1½ c. chicken stock 1 carrot, roughly chopped 1 stick celery, roughly chopped 4 sprigs fresh thyme Salt and pepper Gremolata: 1 Tbs. lemon zest 2 Tbs. Italian flat-leaf parsley, finely chopped 2 cloves garlic, minced

The Cascone family introduced Johnny Cascone’s to the Overland Park area more than 20 years ago, and today the restaurant remains a south Kansas City favorite. From the moment you walk in, you are part of the family. Whether you are looking for a place to gather with family and friends or a quiet, romantic dinner for two, Johnny Cascone’s offers a place for any occasion and groups of any size. Quality food and service are our specialty. We invite you to experience the hospitality of Kansas City’s first family of Italian food at Johnny Cascone’s. Our upscale bar and live jazz on weekends make for an even more complete dining-out experience. At Johnny Cascone’s, we specialize in our family serving yours. Reservations accepted. 6863 W. 91st St. Overland Park, KS 66212 913-381-6837 (fax 913-381-7587) Hours: Mon.-Thurs. 11 a.m.-9 p.m.; Fri.-Sat. 11 a.m.-10 p.m.; Sun. 4-9 p.m. Early dinner hours: Mon.-Fri. 3 p.m.-6 p.m., Sat. 12-5 p.m.

Osso Bucco: Preheat the oven to 325 degrees. Using a Dutch Oven or any oven-proof pot that can accommodate all your veal shanks standing up, melt the butter in some good olive oil, then add onions and fry over low heat for about 5 minutes, stirring constantly until translucent. Remove the onions, leaving the butter in the pot, and set them aside on a side plate. Season the plain flour with salt and black pepper, then dust the veal shanks to coat them well. Turn the heat to high, and fry them in the butter until well browned on all sides. Add the onions back into the pan, and correct seasoning if necessary. Add the white wine, and let it cook (still on high heat), until the wine has almost completely evaporated. Stir the tomato paste into the chicken stock, and add it, along with the carrots and celery, into the pot. Stir, bringing it to a boil, and then reduce the heat to simmer on the stove for about 20 minutes. Baste the shanks with the liquid constantly. Arrange the shanks so that they are “standing up” with the exposed bit of bone at the top, and baste again with the liquid. Cover the pot with aluminum foil, and place in the oven for an hour. After one hour remove foil and baste with the liquid one final time, then cook uncovered for 30 additional minutes. Gremolata: Mix the ingredients for the gremolata in a small bowl, and either stir it into the mixture before serving, or sprinkle over the Osso Bucco. Serves four.

Johnny Cascone’s is truly a unique establishment, offering a balance of fine dining and personalized, genuine service that only a family-owned and -operated business can provide.

www.cascone.com 24

2013

SAVOR KANSAS CITY

Kokopelli Mexican Cantina

Tacos Del Ray ½ lb. shrimp, size 31/40 1 pkg. flour tortillas 2 c. shredded cabbage 2 c. shredded Monterey Jack cheese ¼ c. minced cilantro 1½ c. tomatoes ¾ c. minced onions Dash of lime juice Salt and pepper to taste Mix the last five ingredients together for your topping and set aside. Heat a medium non-stick skillet to medium heat. Add a couple of teaspoons of olive oil to the skillet. Season the shrimp with salt and pepper, add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan and set aside. Tacos are best when you assemble them yourself. Place a plate of warm tortillas, a dish of shrimp, cheese, cabbage and the topping mixture on the table, and let everyone assemble their own. Serves two.

The family-owned Kokopelli Mexican Cantina in Prairie Village serves from–scratch Southwestern standards like enchiladas, burritos and tacos with attention to high-quality ingredients and value. Once diners get a taste of the fresher-than-fresh Mexican fare and friendly atmosphere, the eatery becomes an instant favorite. Kevin and Tammy Lyman opened Kokopelli Mexican Cantina in 2004. They knew they would set their restaurant apart with fresh-from-the-market ingredients and home cooking. And indeed, the authentic flavors of Kokopelli’s cuisine help differentiate the restaurant from the big pond of other Mexican restaurants in the city. There’s something inarguably pleasurable about settling into one of Kokopelli’s plump booths, ordering a steaming bowl of chicken enchilada soup and deciding on which tried-and-true Mexican entrée to indulge. “We make our own sauces and give each familiar dish a signature Kokopelli twist,” Kevin Lyman says. “That’s what keeps our regulars coming back and entices new customers to walk in the door.” Reservations accepted.

Owners Kevin and Tammy Lyman invite you to enjoy the great food and relaxed atmosphere at Kokopelli Mexican Cantina.

5200 W. 95th St. Prairie Village, KS 66207 913-385-0300 HOURS: Sun.–Thurs., 11 a.m.–9 p.m.; Fri.-Sat., 11 a.m.-10 p.m.

www.KokopelliMexicanCantina.com SAVOR KANSAS CITY

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Experience

great chefsof tomorrow the

TODAY!

Make a reservation at www.broadmoorbistro.org

Broadmoor Bistro gladly accepts Visa, Master Card and American Express. The Broadmoor Bistro is open on Wednesday evenings most months that school is in session and is located in the Broadmoor Technical Center, 6701 W. 83rd Street,Overland Park, KS 66204.

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Gouda stuffed grilled chicken breast, pan roasted halibut, morel raviolis. Those are just some of the entrees that guests of the Broadmoor Bistro could expect to see on their menus. All of them planned, prepared and presented exclusively by high-school students. The bistro, which can seat about 125 guests, is in the Broadmoor Technical Center at 6701 W. 83rd St., in Overland Park. It provides culinary arts and commercial baking instruction to Shawnee Mission school district students. Besides the restaurant, there also is a bakery, kitchen and classroom with auditorium seating and a full culinary display kitchen. “I think anyone coming to our restaurant – I think the perception is that because we are a high school – would be surprised,” said Bob Brassard, certified executive chef and lead culinary instructor at Broadmoor. The students do everything at the bistro – select the menu, run the hostess station, provide the seating, the serving, the beverage serving and of course, the food production. The four-course meal – two appetizers, entrée and dessert – costs $30. Brassard hardly does it alone, and he is quick to give credit to Justin Hoffman, who is the Culinary 1 and Restaurant Management instructor. Brassard also gets help from the Kansas City Originals, the group of local restaurants that promotes dining at independent area restaurants. The Originals provide people to come in, eat and provide feedback. Because the bistro is an affiliate member of the Originals, KCO Powercard Loyalty Members will receive points for all bistro purchases.

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La Bodega Tapas is the speciality at La Bodega. A daily event in the Spanish culture, tapas has grown to signify a way of eating and socializing. The word comes from the Spanish verb tapar, which means “to cover,” representing the Spanish custom of placing a piece of bread over a glass of wine. In Spain, tapas are almost always accompanied by wine, and they’re as much about socializing as they are about eating and drinking. The wine is the medium that holds the conversation with friends and the food together. The threefold purpose of snacking on tapas is to dull any hunger pangs that have built up since the last meal, to whet the appetite for the next, and to stimulate sociability, at which the Spanish excel. Join us to dine and socialize the Spanish way at La Bodega. Reservations accepted. 703 Southwest Blvd. Kansas City, MO 64108 816-472-8272

4311 W. 119th St. Leawood, KS 66209 913-428-8272

HOURS: Lunch – Mon.-Sat. 11 a.m.-4 p.m. Dinner – Sat.-Sun. 4 p.m.-close Happy hour – Sat.-Sun. 2-6 p.m.

Carne de Cerdo 6 oz. pork tenderloin 3 Tbs. olive oil 2 tsp. smoked paprika 2 tsp. cumin 1 Tbs. minced garlic 1 Tbs. artichoke hearts, quartered 1/4 c. corn 2 Tbs. green beans 1/3 c. halved cherry tomatoes 1/3 c. white wine 2 Tbs. green beans 2 Tbs. spinach 2 Tbs. butter Salt and pepper to taste Coat the pork with 1 teaspoon of oil, season with half of the paprika, cumin, salt and pepper. Place the pork on a warm grill and cook to preferred result. In a hot skillet, add the rest of the oil followed by the garlic, artichokes, corn, green beans and tomatoes. Sauté for a couple of minutes then deglaze the pan with the wine and season with salt, pepper, cumin and paprika. Reduce the wine for 1 minute and add in the spinach and butter. Serves one.

The bar at the Boulevard location features a traditional Spanish Tapas bar, which is great for Happy Hour.

Photo by Aaron Leimkuehler

www.Labodegakc.com 28

2013

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Le Fou Frog Steak au Poivre 1½ -inch to 2-inch thick dry aged Kansas City Strip Salt and pepper ¼ c. Cognac 1 c. of veal stock 1 Tbs. of green Madagascar peppercorns ½ c. of heavy cream Olive oil to coat pan Season your steak with salt and pepper. Get your pan very hot and add a touch of olive oil so the steak won’t stick. Pan seer the steak on both sides. Take the steak out and put it in another pan to finish in the oven at 350 degrees. Take the pan that the steak was seared in and deglaze with the cognac, add the veal stock and a tablespoon of the green peppercorns, reduce and add cream to thicken, little by little. When the steak is done to your liking, take it out and drizzle with your sauce. We serve with pommes frites and a salad of mixed field greens. Serves one.

Le Fou Frog means different things to different people. Some find its authentic French decor cozy and romantic, others find its food gastronomically scintillating. Some feel it’s a place for special occasions, whereas others find it the neighborhood hangout. The dim lights, candlelight and eclectic mixture of French and global music lend a cosmopolitan air. One thing everyone agrees on is that it’s always “hopping” at The Frog. The staff is well-versed on the menu, unpretentious and friendly. Le Fou Frog is located two blocks east of the City Market, and its exotic locale and atmosphere make one feel everything and anything is possible. Reservation recommended. 400 E. Fifth St. Kansas City, MO 64106 816-474-6060 Hours: Tues.-Sun. 5 till close Happy Hour – Tues.-Fri. 4:30-6:30 p.m.

Escape to France without leaving Kansas City.

www.lefoufrog.com SAVOR KANSAS CITY

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Lulu’s

Thai Noodle Shop

Mee Grob 1 package rice stick noodles 2 oz. sliced chicken breast Vegetable or canola oil ½ tsp. minced garlic ½ tsp. minced ginger ½ oz. white vinegar 1 oz. nampla (fish sauce) 1 Tbs. brown sugar ½ Tbs. chili garlic paste 1 red bell pepper, cut into strips ½ c. 1-cm cut spring onions ½ c. chopped cilantro Fill large sauce pan half full with oil, heat. Carefully add one-quarter of the package of dried rice stick noodles. Noodles will puff up. Remove from oil and drain off excess oil. Add remainder of rice stick noodles until entire package is fried. In wok, heat ½ tsp. oil, add chicken and wok toss until done. Add 1 tsp. oil, garlic, ginger; add vinegar, fish sauce, brown sugar, chili garlic paste and stir; add red bells and wok toss; add noodles and gently toss to cover noodles but be careful not to make soggy. Turn off heat and toss with spring onions and cilantro. Serve immediately. Serves two.

Starting from scratch with the freshest and highest quality ingredients is the only way to authentically prepare Thai cuisine. Lulu’s is one of the finest restaurants focused around a balance of sour, sweet, salty and hot taste senses. Blending elements of several Southeast Asian traditions and favorite family recipes, Lulu’s Thai cooking places an emphasis on lightly prepared dishes with strong aromatic components. At Lulu’s we roast our own garlic, peanuts, cashews and Thai chilies. The preparation of each dish, from beginning to end, begins with fresh ingredients and made-from-scratch sauces. Each dish is prepared to order and equates to one thing – the food at Lulu’s is defined by freshness and authentically prepared. Come visit our beautiful location just south of the intersection of Southwest Boulevard and Central. A parking garage is farther south of our front door, (2112 Central) where parking is complimentary for all of our guests. Our facility has a large room available to accommodate your large parties, reservations suggested. So whether you love noodles or rice, like it hot or not, eat meat or veg out, we make sure your dish is prepared just right, since 1997. 2030 Central Kansas City, MO 64108 816-474-THAI (8424) HOURS: Mon.-Sat., 11 a.m.-10 p.m.; Sun. noon-9 p.m.

www.lulusnoodles.com 30

2013

SAVOR KANSAS CITY

Marina

Grog and Galley

Hawaiian Snapper 2 6-oz. portions Hawaiian snapper For macadamia nut crust: ½ c. toasted macadamia nuts 1 Tbs. fresh chopped basil

The Marina Grog and Galley is an oasis of beauty and calm tucked away on Lake Lotawana, the largest private lake in the Kansas City area, where breathtaking views provide a quiet retreat from city life. The Marina Grog and Galley is situated in a completely renovated former marina, built in 1934, and is the only place in Kansas City where you’ll feel as if you’re on the New England coast. The Marina serves outstanding USDA dry-aged steaks and incredibly fresh fish from Hawaii. So come spend a wonderful dining experience in one of the Marina Grog and Galley’s three dining rooms, and enjoy cocktails on the deck or in the bar with its 1,500-gallon salt-water aquarium. Reservations recommended.

For potato tiles: 1 large Yukon Gold potato 1 tsp. salt and pepper 2 tsp. olive oil

22 A St. Lake Lotawana, MO 64086 816-578-5511

For shiitake corn “risotto:” 1 small leek, cleaned and sliced 1 clove garlic, minced 2 Tbs. sesame oil 1 c. shiitake mushrooms, sliced 1 c. corn 2 tsp. salt 1 c. chicken broth 2 Tbs. cornmeal 2 Tbs. Parmesan cheese

HOURS: Dinner seating – Tues.-Thurs., 5:30-8 p.m.; Fri.-Sat., 5-9 p.m.; Sun., 5-8 p.m.

Crust: Chop macadamia nuts and stir in basil. Tiles: Slice potato into half-inch-thick slices. Place on baking sheet and drizzle with oil. Add salt and pepper. Bake in 350-degree oven for 10 minutes. “Risotto”: Sauté leeks and garlic in sesame oil until translucent. Add mushrooms; cook 2 minutes. Add corn, salt and broth and bring to a boil. Mix in cornmeal and Parmesan, then remove from heat. To prepare, crust both sides of snapper with macadamia nut crust. Heat 2 tablespoons sesame oil on medium-high heat in sauté pan and cook both sides until center is cooked. Cut into two pieces. Plate: Place one potato tile in center of plate. Top tile with one heaping tablespoon of warm “risotto.” Top with one piece of snapper. Repeat. Serves two.

Jack Schwindler, your host

www.marinagrogandgalley.com SAVOR KANSAS CITY

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Michael Smith Kansas City Strip with Mushroom Sauce & Onion Rings 2 16-oz. KC Strip steaks, trimmed 6 thick rings of onion 1 c. tempura batter 6 stems broccolini, blanched and cooled 1 Tbs. butter 1.5 c. mixed seasonal mushrooms (oyster, shiitake, portabella, crimini) 1 tsp. minced garlic ½ c. veal demi-glace 2 Tbs. chopped parsley 2 Tbs. chopped chives 2 Tbs. olive oil Season steaks generously with salt and pepper. Sear in a very hot cast-iron skillet over high heat to desired level of doneness. Remove from pan and set aside to rest. Dip onions into tempura batter and fry until crispy. Heat broccolini in a separate pan with half the butter then set aside to keep warm.

James Beard Award-winning chef Michael Smith invites you to his restaurant in Kansas City’s historic Crossroads Art District. Michael Smith provides an intimate, contemporary setting in which to enjoy regionally inspired dishes from France, Italy and Spain. Inspired by many local and organic sources of food, the flavors and textures of cuisine created by Smith and Chef de Cuisine Jonathan Nuñez and are simple yet elegantly refined. Restaurant Director Nancy Smith coordinates the service of our superb wait staff and offers expertise in selecting from our Wine Spectator Award-winning list of more than 300 worldwide selections. For corporate events, receptions and private dinners, Michael Smith presents one of Kansas City’s premier private dining rooms complete with audio-visual capabilities and a 50-inch flatpanel display.

Sauté mushrooms for 2-3 minutes in the remaining butter until softened. Add garlic and stir for one minute. Add veal demi-glace and bring to a boil. Add chive and fresh parsley. Serve mushroom sauce over the steak. Garnish with onion rings and broccolini. Serves two.

1900 Main St. Kansas City MO 64108 816-842-2202 HOURS: Lunch – Tues.-Fri. 11:30 a.m.-2 p.m.; Dinner – Tues.-Sat. 5 p.m.-10 p.m. Closed on Sun. and Mon. From left: Angie Kobets, assistant manager; Nicolette Foster, pastry chef; Nancy Smith and Michael Smith (seated), owners; Bryce Klein, Sous Chef; Alberto Santoro, bar manager; Jonathan Nuñez, chef de cuisine

www.michaelsmithkc.com 32

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Nara Beef Loin Burger Beef loin: 4 oz. beef loin, sliced thin 1 croissant butter bun 1 tsp. minced garlic 1 tsp. minced scallion ½ tsp. white pepper 1 Tbs. cooking wine (red) 1 Tbs. olive oil 1 tsp. sesame oil 2 Tbs. soy sauce 1 Tbs. mirin 1 mozzarella slice Asian Slaw ingredients: ¼ c. shredded carrots ¼ c. shredded cucumbers ¼ c. shredded red cabbage ½ c. mayo 1 Tbs. mirin 1 tsp. sriracha hot sauce 1 Tbs. lime juice 1 Tbs. lemon juice Stir fry beef until well done and set aside. Lightly toast bun and set aside. Heat sauté pan and add olive oil, garlic, cooking wine, scallions, white pepper. Sauté until fragrance comes out. Add soy sauce, mirin, sesame oil and beef. Continue sautéing until evenly coated on beef. Remove from pan and put beef on top of bun. Add mozzarella cheese to melt. Garnish with Asian Slaw. Serves one.

Nara is a Japanese Sushi Restaurant in the Crossroads District in downtown Kansas City. We offer a menu of sushi, sashimi, seafood, salads, sandwiches, noodles, stir-frys and desserts. Nara has a hip environment with unique décor and a beautiful view of the downtown skyline. Our second floor is the perfect space for your wedding reception, business meeting or holiday party. We have more than 4,000 square feet of open loft, featuring brick walls, wooden floors and 12-foot windows. Call us for to-go orders and ask about delivery. We also cater. Reservations recommended. 1617 Main St. Kansas City, MO 64108 816-221-6272 HOURS: Mon. 11 a.m.-midnight; Tues.-Thurs. 11 a.m.-11 p.m. Fri. 11 a.m.-1 a.m.; Sat. 3 p.m.-1 a.m.

From left: Koji Sakata, chef; Diego Paulin, manager; Max Chao, chef and Fumi Nagase, Chef.

www.narakc.com – www.1617eventspace.com SAVOR KANSAS CITY

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Ophelia’s Restaurant & Inn

Ophelia’s Surf and Turf 5 pieces of medium sized asparagus 1-2 prepared garlic whipped potatoes Grilled 8 oz. filet, cooked to desired temperature 1 Tbs. water 1 lb. butter, cut into small cubes 2 fresh cooked lobster claws 1 red bell pepper, diced 1 yellow bell pepper, diced 1 red onion, diced 1 lb. raw lobster meat, chunked 1 lb. can cooked lump crab meat ¾ c. Southern Comfort Bourbon 1 quart heavy whipping cream ¼ c. chopped parsley 3 Tbs. Old Bay seasoning 2 Tbs. white sugar 1 Tbs. kosher salt 1 Tbs. pepper

Voted “Most Romantic Restaurant 2009,” Ophelia’s is a great place not only for the celebration of a special occasion, but also lunch with friends, a dinner date or Sunday brunch. The restaurant features a steak and seafood focus with local produce. We also feature a 250-seat banquet room with the same quality of service and menu that our guests have come to know us for in the restaurant. For those who want to stay a little longer, we have an eightroom inn that is perfect for business or pleasure travelers. It’s also great for a local getaway. When visiting us, please plan extra time to experience some of the other great venues of the Independence Square. Reservations accepted. 201 N. Main St. Independence, MO 64050 816-461-4525 HOURS: Mon.-Thurs., 11 a.m.-9 p.m.; Fri.-Sat., 11 a.m.-10 p.m.; Sun., 10:30 a.m.-2:30 p.m.

Garlic Whipped Potatoes: 2 lbs. potatoes 1 Head of garlic 1 Tbs. olive oil 1/4 c. sour cream 4 Tbs. butter Milk or cream, if needed Salt to taste White pepper Asparagus: Blanch asparagus in boiling water for 2 minutes. Refresh in ice cold water. Dry then place evenly on grill for 1 minute. Potatoes: Preheat oven at 350 degrees. Separate head of garlic into individual cloves. Toss in olive oil and wrap tightly in small piece of aluminum foil. Bake for 45 minutes. When cool, squeeze out individual cloves. Peel and boil potatoes in salted water until tender. Force the cooked potatoes and garlic through a ricer or mash. Combine riced potatoes, garlic, sour cream, butter, salt and white pepper and whip at medium speed until smooth. Add cream or milk to adjust consistency. Lobster: In a small sauce pan over medium to low heat, add water, heat until water comes to simmer. Slowly add butter chunks one at a time until all butter is melted, reduce heat to low and add lobster claws. Poach in butter for 5 minutes. Sauce: Sauté peppers and onions until lightly caramelized. Add 1 Tbs. vegetable oil to hot skillet . Add lobster chunks, reduce heat to medium and cook lobster until almost done. Add crab meat, cooked peppers and onions and sauté. Add Southern Comfort. Cook until bourbon is almost fully reduced. Add ¾ quart of cream, Old Bay, sugar, salt, pepper, chopped parsley. Cook on medium heat and reduce. Add remaining cream. Simmer on low heat for 10 min. until sauce starts to thicken.

Ophelia’s is ideal for special ocasions or casual get-togethers.

www.opheliasind.com 34

2013

Assemble: Spoon potatoes on the plate, then layer asparagus and filet. Top filet with butter-poached lobster claw. Cover entree with lobster crab sauce to finish. Serves one. SAVOR KANSAS CITY

Paulo and Bill Grilled Tilapia with Mango Sauce 1½ c. premium Jasmine rice 1 carrot 1 yellow squash 1 zucchini ½ red pepper ½ green pepper ½ yellow pepper ½ white onion 4 9-oz. pieces of tilapia Mango sauce: 2 mangos 3 c. orange juice

It has been said that dining at Paulo and Bill is like going to a friend’s house for dinner … comfortable, warm and inviting. Conveniently located at I-435 and Midland Drive, Paulo and Bill has become a local favorite, and many of its loyal customers refer to it as Shawnee’s best-kept secret. At Paulo and Bill, all dishes are prepared to order with only the highest quality of ingredients from our fresh seafood to our freshly cut steaks to our daily delivered produce. Owners Jim and Cathy Marks take pride in offering the most creative and flavorful appetizers, entrees and desserts, all prepared and served by our experienced staff of chefs and service personnel. Paulo and Bill offers a selection of fine wine as well as a variety of beer and cocktails. We also feature daily happy hour specials, monthly wine dinners, a “can’t-miss” Sunday brunch, an outdoor patio (weather permitting) and a private dining room ideal for business meetings and special events. All of us at Paulo and bill cordially invite you to our house for dinner. We look forward to serving you! 16501 Midland Drive Shawnee, KS 66217 913-962-9900 HOURS: Mon.-Thurs., 11 a.m.-9 p.m.; Fri., 11 a.m.-10 p.m. Sat., noon-10 p.m.; Sun., 10 a.m.-9 p.m.

Mango salsa: 1 mango ½ green pepper ½ yellow pepper ½ red pepper ¾ red onion 1 tsp. olive oil Salt to taste Rice: Boil 3 cups of water, ½ cup of olive oil and 1 Tbs. salt. Add rice to boiled water, cover and bake for 45 minutes at 350 degrees. Vegetables: Roughly chop vegetables, sauté with olive oil and salt. Sauce: Chop and puree mangos with orange juice, reduce at low heat until about 1½ cups of liquid remain. Salsa: Dice all fruit and vegetables, add oil, salt and toss. Grill tilapia until done, drape across rice, add veggies, add salsa to top of fish and drizzle with sauce. Serves four.

Wood-fired stone oven pizza

www.pauloandbill.com SAVOR KANSAS CITY

2013

35

Pierpont’s at Union Station

In an atmosphere of casual elegance, Pierpont’s offers a wide variety of fresh seafood dishes, signature beef dishes and an extensive wine cellar with more than 350 bottle selections. Pierpont’s three levels of dining occupy the space that was once the women’s and children’s waiting rooms at Union Station. Today, Pierpont’s main dining room showcases a mahogany bar featuring a 20-foot ladder and very agile bartenders. Just downstairs are the five private dining rooms in the lower-level wine cellar. The upper level dining room overlooks the Grand Hall of Union Station and provides the perfect setting for banquets. Please join us for our popular ALL DAY happy hour and discover why Pierpont’s was selected best architecturally designed restaurant and best place to take out-of-town guests. Reservations recommended but not required. 30 W. Pershing Road Kansas City, MO 64108 816-221-5111 HOURS: Visit www.pierponts.com for hours and menu.

Grilled Lamb

with Aigre Doux Sauce and Whipped Potatoes Lamb chops: 2 double bone lamb chops ½ Tbs. kosher salt 1 tsp. black pepper, fresh ground 2 oz. olive oil 3 oz. aigre doux sauce, recipe follows ½ c. whipped potatoes Aigre doux sauce: 5 shallots, rings, sliced thin 2 c. sugar 1 quart cider vinegar 2 c. sherry vinegar 1 c. white wine vinegar Lamb chops: Prepare the lamb by seasoning both sides of the chops with salt and pepper. Season chops at least 10 minutes before cooking. Heat the oil in a sauté skillet. Heat until the pan is almost smoking. Place the lamb in the sauté skillet and sear one side. Cook for about 3 minutes then flip over and sear the other side. Cook an additional 3 minutes. Place in 350-degree oven and cook for 5 minutes depending on desired doneness. Remove from oven and place on a plate to let it rest. Sauce: In saucepan, add the shallots and sugar, cook over medium heat until the sugars begin to caramelize and brown. Add the vinegars and stir in. Mix well. Reduce heat to medium and let sauce reduce to about half. Place the whipped potatoes in the middle of the plate, fan the lamb chops onto the plate leaning against the potatoes. Pour the sauce over the lamb. Garnish with sautéed asparagus. Serves one.

Historic Union Station is the elegant setting for Pierpont’s.

www.pierponts.com 36

2013

SAVOR KANSAS CITY

Piropos Restaurant

Grilled CAB Kansas City Strip with Vegetable Skewer and Roasted Red Potatoes 4 6-inch metal skewers 1 each of green, red and yellow bell peppers Half a medium-sized yellow onion 8 medium-sized button mushrooms 8 cherry tomatoes 1 lb. small red potatoes ¼ c. extra virgin olive oil ½ Tbs. Argentinean spice blend 4 14-oz. Certified Angus Beef Kansas City strip steaks Salt & pepper to taste Cut the three bell peppers and yellow onion into quarter inch pieces. Place all vegetables onto 6-inch metal skewers. If using wooden skewers, remember to soak them in water for 10 minutes before assembling and grilling. Grill assembled skewers over medium heat for 5 minutes or until vegetables are tender. Add salt and pepper to taste. Preheat oven to 350 degrees. Cut each potato into quarters, and then toss with olive oil and seasonings. Spread the potatoes evenly onto a baking sheet and bake for 20 minutes. Evenly coat each steak with salt and pepper. Grill to desired temperature over medium heat. Let the steaks rest about 3 minutes before serving. Serves four

Just north of downtown Kansas City, Piropos Restaurant in Briarcliff Village offers beautiful panoramic views of Kansas City’s skyline. The restaurant is known for its excellent food and experienced staff that welcomes all guests to the Argentine tradition. The menu is very cosmopolitan with touches of Spanish, Italian and French and is matched with an extensive Argentine wine list. With private dining space to accommodate 10-50 guests, Piropos has the perfect space for any occasion. A relaxed atmosphere, an inspired menu and dramatic views make Piropos a unique dining experience and a leading area restaurant. Driving directions, menus and pictures can be seen at www.piroposkc.com. Reservations recommended. 4141 N. Mulberry Dr. Kansas City, MO 64116 816-741-3600

From left: Keli Elliott, general manager; Cristina Worden, owner and Jesus Almos, executive chef

HOURS: Lunch – Mon-Fri. 11 a.m. to 2 p.m. Dinner – Mon.-Thurs. 5-9 p.m., Fri.-Sat. 5-10 p.m., Sun. 4-8 p.m. Happy hour – All hours in the bar or patio.

www.piroposkc.com SAVOR KANSAS CITY

2013

37

Starker’s Restaurant

Pistachio Crusted Rack of Lamb Parsnip Puree: 2½ parsnips 3 Tbs. butter Salt and pepper to taste Sautéed Swiss Chard: One bunch Swiss chard stemmed 1 Tbs. chopped shallots 1 tsp. chopped garlic 1 Tbs. olive oil Salt and pepper to taste Pistachio-Herb Crust: 1 c. panko 1/2 bunch of chopped parsley 1/4 tsp. chopped rosemary 1/8 tsp. chopped thyme 1 Tbs. extra virgin olive oil 1/2 c. pistachio Rack of Lamb: 2 lbs. New Zealand lamb racks Slice into 4 bone racks Season with salt & pepper

Independently owned for four decades, Starker’s Restaurant provides Kansas City with innovative menus, an award-winning wine list and excellent service in an intimate, comfortable setting. The ingredient-driven menu focuses on local farm-fresh products for our classic and seasonal menus. The classic menu contains guest favorites while the seasonal menu may change daily at the chef’s whim. Our award-winning wine list contains many well known wine houses, as well as boutique wineries from around the world. In addition to our restaurant, Starker’s offers private dining rooms overlooking the Country Club Plaza, Kansas City’s shopping and dining district in the heart of the city. We can accommodate groups of 82 or divide the space for smaller events. Entertain family, friends or business associates and be confident of an unforgettable experience. 201 W. 47th St. Kansas City, MO 64112 816-753-3565 HOURS: Lunch – Mon.-Fri. 11:30 a.m. to 2 p.m. Dinner – Mon.-Sat. 5:30 p.m. to 10 p.m.

Cherry Gastrique: 2 c. fresh pitted cherries 1/4 c. sugar 3 c. red wine Pinch of salt Parsnip Puree: Peel parsnips. Slice into one-inch pieces. Cover with cold water in sauce pan. Boil until fork tender. Place in food mill and mash. Add 3 Tbs. butter. Salt and pepper to taste. Stir to blend. Sauteed Swiss Chard: Heat sauté pan to medium heat. Add 1 Tbs. olive oil. Caramelize shallots and garlic until translucent. Add chard and stir until braised. Salt and pepper to taste Pistachio-Herb Crust: Place panko, herbs and olive oil in food processor. Incorporate ingredients until blended. Add pistachios. Pulse in processor until pistachios are in pieces. Rack of lamb: Place meat side down on hot grill to score grill marks. Brush meat with Dijon mustard. Crust with pistachio/herb mixture. Place in oven at 500 degrees on cookie sheet approximately 8 minutes for medium rare. Slice racks into 4 individual chops. Cherry Gastrique: Caramelize sugar in sauce pan at medium heat. Add cherries and cover with red wine. Add pinch of salt. Cook cherries until soft and wine reduced by half. Puree in blender. For thicker sauce return to pan and continue to reduce liquid.

Julio Juarez, chef de cuisine and Dean Smith, general manager

Serves four.

Public dining room overlooking Wyandotte Street

www.starkersrestaurant.com 38

2013

SAVOR KANSAS CITY

Story

Ceviche 6 oz. fluke, diced 2 Tbs. green onion, thinly sliced 2 Tbs. apple, diced 1 serrano chili, halved lengthwise, then thinly sliced Mint leaves, thinly sliced Cilantro leaves, thinly sliced 2 Tbs. lime juice 1 Tbs. extra virgin olive oil 1 c. shaved carrots, fried crisp Salt to taste Combine all ingredients in a bowl and mix. Let rest one minute then plate. Garnish with crispy carrots. Serves two.

From left: Dominique Perez, pastry chef; Susan Thorne-Thomsen, co-owner; Carl Thorne-Thomsen, chef/owner; Christopher Wagner, mixologist; Nick Nelson, sous chef; Jeff Thrall, general manager.

Story is an elegant, upscale neighborhood restaurant serving fresh, local, seasonal creative American cuisine with Spanish, French and Italian influences. Story’s sleek, modern decor features a 66-seat dining room, bar area and a large patio. Story serves dinner Tuesday through Sunday, lunch Wednesday through Saturday and Sunday brunch. Story is in The Village Shopping Center in Prairie Village, just 10 minutes southwest of the Country Club Plaza. Story is the recipient of the Wine Spectator Award of Excellence and an OpenTable top 100 American fare restaurants in the United States. Carl Thorne-Thomsen is the chef/proprietor. Chef Thorne-Thomsen is a 2013 James Beard nominee and the 2013 winner for FOOD & WINE magazine’s The People’s Best New Chef: Midwest. Reservations accepted. 3931 W. 69th Terr. Prairie Village, KS 66208 913-236-9955 www.facebook.com/storykc Twitter @storykc HOURS: Lunch – Wed.-Sat. 11 a.m.-2 p.m.; Dinner – Tues.-Sun. 5-10 p.m.; Brunch – Sun. 10 a.m.-2 p.m.

Susan and Carl Thorne-Thomsen, owners

www.storykc.com SAVOR KANSAS CITY

2013

39

Tannin

Wine Bar & Kitchen

Ahi Tuna Tartare ¼ c. soy sauce ¼ c. sesame oil ¼ c. chili paste 1 lb. Ahi Tuna diced ½ sliced cucumber 20 wonton chips 4 Tbs. wasabi paste 4 oz. prepared seaweed salad In a small bowl, whisk together soy sauce, sesame oil, and chili paste. Slowly add half of the soy mixture to diced Ahi Tuna. Taste the tartare to check for proper seasoning. You can always add more dressing if you want, and the dressing will last for two weeks in the refrigerator. Using a ring mold, press the tartare into the desired portion and garnish with sliced cucumbers, wonton chips and wasabi paste. Serves four.

Tannin Wine Bar & Kitchen is your local, urban destination situated in the Crossroads Art District and now two blocks away from the Kauffman Center for the Performing Arts. Enjoy a glass of wine from the well researched and extensive wine list. We offer wines by the taste, glass or bottle, to satisfy everyone’s palate. Don’t forget to savor the seasonal, contemporary American cuisine prepared by Executive Chef Brian Aaron. The lunch and dinner menu includes cheese plates, small bites and entrees. The kitchen is open until midnight Monday-Saturday. Let us help plan your next event in one of our unique areas of the restaurant perfect for entertaining guests. Whether planning a corporate event, holiday party, special occasion or anything in between, each area is ideal for entertaining and can accommodate 8 - 150 guests. Visit our website for information about upcoming events including happy hour specials and wine events. We look forward to seeing you soon. Cheers! Reservations accepted. 1526 Walnut St. Kansas City, MO 64109 816-842-2660 HOURS: Mon.-Fri. 11:30 a.m.-1:30 a.m.; Sat., 4 p.m.-1:30 a.m.; Sun., 4 p.m.-midnight

Tannin Wine Bar & Kitchen is the perfect spot for happy hour, pre-show meals and late-night dining.

www.tanninwinebar.com 40

2013

SAVOR KANSAS CITY

Tatsu’s

French Restaurant

Crab Cakes with Cilantro Aioli Sauce Crab Cakes: 1 lb. jumbo lump crab 1/3 c. mayonnaise 1/3 c. chopped onions 3/4 cup diced bell peppers 1/8 c. bread crumbs 1 Tbs. all-purpose flour 1/2 tsp. whole grain mustard Cilantro Aioli Sauce: 1/8 c. finely chopped cilantro 1/2 tsp. lemon juice 1/3 cup mayonnaise 2 Tbs. olive oil 1/8 tsp. cayenne pepper 1/8 tsp. garlic powder 1/2 tsp. whole grain mustard

Still operating at the same location in Prairie Village, Tatsu Arai has brought nationally acclaimed French cuisine to Kansas City since 1980. A 1994 expansion doubled the dining room size and a 2001 expansion added a private banquet room for up to 43 people. Trained in classic French cuisine, Japanese-born chef and proprietor Tatsu keeps quality at the highest level. He takes pride and responsibility in everything the restaurant does. The wine list combines French and domestic selections in all price ranges. And the dessert menu is full of perfect confections, including soufflé. The restaurant’s newest claim to fame is the well-appointed private room fitted with business presentation tools, serving up an outstanding opportunity for business functions of 15 people or more. Reservations recommended. 4603 W. 90th Prairie Village, KS 66207 913-383-9801 HOURS: Lunch – Tues.-Fri. 11:30 a.m.-2 p.m.; Dinner – Tues.-Sat. 5:30.-9:30 p.m. Sun. 5-9 p.m. Closed Monday

Crab cakes: Combine crab cake ingredients in a large bowl, mix well. Shape mixture into eight cakes. Heat oil in a large nonstick skillet over medium-high heat until hot. Add crab cakes; cook 2 minutes on each side until golden. Top with Cilantro Ailoi sauce. Cilantro Aioli Sauce: Combine all ingredients and top crab cakes. Serves four.

Tatsu Arai chef/ proprietor

www.tatsus.com SAVOR KANSAS CITY

2013

41

The American Restaurant

Courtesy, The American Restaurant

Trotter Terrine

James Beard Award-winning Executive Chef Debbie Gold offers contemporary American cuisine using produce from local farmers and fresh, seasonal ingredients. Gold uses her talent and skill to showcase the best of each season. The menu has an amazing array of endless flavors and textures. Gold elevates modest ingredients as well as incorporating luxury products she uses from around the world. Wine Director and General Manager Jamie Jamison proudly offers suggestions from the stellar wine list of 1,100 labels to complement the culinary creations. Brilliantly conceived and delicious desserts by Nick Wesemann, the most creative Kansas City pastry chef, finish the dining experience. For its cuisine, extensive wine list and exceptional service, The American Restaurant is the sole Kansas City recipient of both Forbes Four-Star and AAA’s Four-Diamond awards, as well as earning the Wine Spectator’s Best of Award of Excellence. Reservations recommended. 200 E. 25th St., Suite 400, Kansas City, MO 64108, 816-545-8001 HOURS: Lounge – Mon.-Sat. opens at 4 p.m.; Happy hour – Mon.-Sat. 4-6:30 pm.; Dining room – Mon-Sat. opens at 5:15 p.m.

10 pig trotters 3 carrots, peeled 1 leek, cut in thirds 3 celery sticks 2 onions, quartered 2 bulbs garlic, halved Handful of fennel seeds 1 Tbs. coriander seeds 6 sage leaves Stems from a bunch of parsley 1 Tbs. whole black peppercorns 1 Tbs. mustard seeds Bunch of chopped chives Chopped parsley Freshly ground pepper Rinse the trotters thoroughly then put in a big pot, cover with cold water and bring to a boil, lots of scum will rise to the surface. Drain the water, refill pot with fresh water, add the rest of the stock pot ingredients and bring to a simmer. Simmer the trotters for about 4-5 hours or until the flesh is starting to fall away from the bones. Remove trotters from cooking liquid. Strain the stock through a sieve (I usually do it a few times) to remove all bits and return to the pot and reduce by about two thirds. Taste and add salt. Remove meat and skin from the bones. Chop your meat and combine with chopped herbs and black pepper and season with salt. Line terrine mold with plastic wrap. Add meat then fill with reduced stock. Bang the filled mold against the worktop a couple of times to get rid of any bubbles and make sure your stock gets to the bottom. Cover with plastic wrap and chill overnight to set. Remove meat from terrine mold and slice thinly. Garnish with quail eggs, caper berries, cornichons, pickled mustard seed and country bread that is slathered with pork fat and grilled.

From left: Tara Truax, event sales and service supervisor; Debbie Gold, executive chef; Megan Nordstrom, executive sales manager; Jamie Jamison, general manager/wine director (seated); Nick Wesemann, pastry chef; Erin Nelson, restaurant manager; not pictured: Josh Eans, sous chef. At press time, Debbie Gold resigned her position at The American Restaurant.

Serves twenty.

www.theamericankc.com 42

2013

SAVOR KANSAS CITY

The Grille in Parkville

Piropos Grille’s Surf & Turf 7-8 medium red potatoes, quartered ½ c. Olive oil 1¼ Tbs. salt ½ Tbs. fresh cracked black pepper Piropos rub, or your favorite seasoning blend 2 zucchini 2 yellow squash 1 red onion, julienned 1 red bell pepper, julienned 1 clove garlic 1 Tbs. clarified butter 4 6 oz. filets of beef tenderloin 12 large raw shrimp ¼ c. blackening seasoning ½ Tbs. aji molito (mild chili flakes) 8 oz. beurre blanc 8 oz. brandy cream sauce Potatoes: Preheat oven to 425 degrees. Dry the potatoes as much as possible and toss with some of the olive oil to coat. Place them on a sheet tray and bake until just tender and crispy. Season with salt, pepper, and dry rub to taste and hold in a warm area of the kitchen. Sautéed julienned vegetables: Remove the ends from the zucchini and squash. Using a knife, slice onequarter inch of the skin from each side of the zucchini and squash, then cut into long thin strips. Toss the peppers, onion, zucchini, and squash together blend evenly. In a medium sauté pan over medium high heat, add the clarified butter, garlic and vegetables. Cook undisturbed for 1-2 minutes. Flip everything over and continue to cook until the vegetables are hot but not overcooked (soft and mushy). Steak and Shrimp: Lightly brush the medallions with olive oil and season with salt and pepper. Grill or sauté to the desired internal temperature, remove from heat and allow to rest 5-7 minutes. Shrimp: Season them with the blackening seasoning and sauté them in the remaining olive oil. Using a nonstick skillet over medium heat, cook the shrimp until they are no longer opaque.

Perched in the rolling hills above historic downtown Parkville, The Grille offers a “Taste of South America.” The restaurant offers a unique dining and viewing experience with the gothic building of Park University set in the background. The picturesque setting and casual dining experience sets its guests right in a small South American or European village. Highlights of the menu include grilled meats, seafood, fresh salads, black beans and rice and signature dishes from Venezuela, Mexico, Peru and Argentina. The Grille is easy to reach from anywhere in the KC metropolitan area and is only 7 miles north of downtown and 15 minutes south of Kansas City International Airport. Reservations preferred. 1 W. First St. Parkville, MO 64152 816-741-9800 HOURS: Tues.-Thurs. 5 p.m.-9 p.m.; Fri.-Sat 5 p.m.-10 p.m.

To assemble: Place the roasted potatoes in the center of a round dinner plate. Divide the julienned vegetables into fourths and place them over the potatoes. Drizzle the beurre blanc and brandy cream sauce opposite each other around the starch and veggies. Place the blackened shrimp over the beurre blanc, and the medallions over the brandy cream. Dress the plates and serve immediately. Serves four. From left: Chad Stewart, general manager; Cristina Worden, owner

www.Piroposkc.com SAVOR KANSAS CITY

2013

43

The Phoenix Oyster belly 1 sour dough hoagie 4 blue point oysters, shucked ½ green tomato, sliced medium 2 slices smoked pork belly (1 oz.) 1 leaf of lettuce ½ c. cornmeal ½ c. flour 3 c. frying oil, 350 degrees F 1 oz. homemade remoulade Remoulade: 1 c. mayonnaise Juice of one lemon ½ tsp. salt ¼ tsp. crushed red pepper ¼ tsp. black pepper 1 tsp. creole mustard 1 tsp. ketchup 1 tbs. horseradish Dash Tabasco ¼ c. capers, rinsed 1 oz. garlic 1 oz. shallot 1 tsp. relish Remoulade: Blend until combined, hold for 2 hours to meld flavors.

The corner of downtown Kansas City where the Phoenix now sits used to be known as part of the burgeoning garment district in 1888. The Phoenix was there from the beginning, a somewhat shady hotel that was rumored to be more of a bordello than a hotel. On the first floor there was a speak-easy type saloon owned and operated by bartender Frank Valerius, and on the second floor was a “hotel” owned by Madame Linna Laws. Today we have live music six nights a week, a full lunch and dinner menu, and provide one of the best live music venues in not only Kansas City, but the entire Midwest. Reservations taken Monday through Thursday. 302 W. Eighth St. Kansas City, MO 64105 816-221-5299

Toast hoagie, sear pork belly, season oysters and tomato with salt and pepper and bread in flour and cornmeal mixture and fry in oil. To assemble: place remoulade on bottom of toasted bread. Then lettuce and pork belly, fried green tomato, fried oysters and top with more remoulade and serve. Serves one.

Hours: Mon.-Fri. 11 a.m.-1:30 a.m., Sat. 3 p.m.-1:30 a.m., Closed Sun.

Renovated Bar with that Prohibition Feel.

www.thephoenixkc.com 44

2013

SAVOR KANSAS CITY

The Roasterie Café

1½ oz. Super Tuscan Espresso 4 oz. milk ½ pump of Monin frosted mint syrup ½ pump of Monin dark chocolate sauce

Danny O’Neill founded The Roasterie in his basement in Brookside, one of Kansas City’s great neighborhoods, in 1993. Since then, The Roasterie has become one of the most renowned specialty coffee roasters in the nation. In 2005, O’Neill and his wife Carla opened The Roasterie Café in Brookside. Five successful years later, they have expanded their reach to coffee lovers by opening a new cafe in Leawood. Like in Brookside, the Leawood Café, has an assortment of fine pastries, cookies and Christopher Elbow and Andre’s Chocolates. Their beverages include signature coffee blends, espresso, hot teas, smoothies and specialty drinks. Try a drink from their alternative brew bar. Free tours are available at their plant at 10 a.m. Monday through Saturday. Call 816-9314000 for reservations.

Using an espresso machine, pull 2 shots of espresso into a 6-ounce cup over the syrup and sauce, then steam the milk and pour over it.

6223 Brookside Blvd. Kansas City, MO 64113 816-333-9700

Brooksider Bob

4511 119th St. Leawood, KS 66209 913-428-8270

1204 W. 27th St. Kansas City, MO 64108 816-931-4000

HOURS: Mon.-Thurs. 6 a.m.-10 p.m.; Fri. 6 a.m.-11 p.m. Sat. 7 a.m.-11 p.m.; Sun. 7 a.m.-10 p.m. Office– Mon.-Fri. 7 a.m.-5 p.m. Sat. 9:30 a.m.-noon. Closed on Sunday

Serves one 6-oz. serving

Courtesy/Jim Mooney

Carla O’Neill and The Roasterie Café team serve up every drink with a smile.

www.theroasterie.com SAVOR KANSAS CITY

2013

45

Trezo Mare Trezo Mare Crab Bucatini Pasta Spicy cream sauce: 1 Tbs. blended oil 1 small pinch red chili flake 3 clove fresh garlic, crushed 1 oz fresh shallot fine, diced 6 oz. white wine 2 lemons for zest and for juice 6 oz. heavy cream Salt and pepper ½ jalepeno seeded and fine, diced Fresh red bell pepper

Trezo Mare focuses on providing a top-notch dining experience featuring house-made pastas, fresh seafood and an award-winning wine list. Trezo Mare is a proven innovator within Kansas City’s restaurant community by embracing environmental concerns and “going green.” Nearly 80 percent of all materials not consumed in the restaurant are recycled in one way or another. Chef Robert Padilla prides himself on buying fresh, local produce. He is a member of the Clean Fish Alliance and uses only organic, all-natural local beef products. Whether enjoying a quiet dinner in our dining room, partaking in happy hour in the lounge or on the patio, a memorable experience is a guarantee. Our private wine room is perfect for business meetings or any special occasion. Trezo Mare is truly a gem in KC, just 5 minutes from downtown. Reservations accepted; online reservations available at www.trezomare.com. 4105 N. Mulberry Dr. Kansas City, MO 64116 816-505-3200 HOURS: Mon.-Sat. 11 a.m.-10 p.m., Sun. 11 a.m.-8 p.m. Brunch – Sat. and Sun. 11 a.m. - 3 p.m.

Crab Bucatini Pasta: 4 oz. any long noodle (dry) 2 oz. butter 2 oz. fresh Brussels sprouts, cored and cut in half 1 clove fresh garlic, thinly sliced 2 oz. white wine 1 oz. lemon juice 2 oz. fresh crab meat 2 oz. julienned prosciutto 1 oz. red bell pepper, finely diced (garnish) Fresh chives, thin chop (garnish) Zest from lemon (from sauce) 4 oz. spicy cream sauce Salt and pepper to taste Cream sauce: In a sauce pot, add oil, red chili flake, garlic and shallot. Cook on low heat. Bring out the oils in the chili flake, sweat the garlic and the shallots until they start to turn translucent. Deglaze with the white wine and lemon juice and let reduce by about half. Add heavy cream. Bring to a light boil and reduce for about 4-5 minutes. Season salt and pepper. Add diced jalapeno and red bell pepper. Set aside to cool. You can make this a day or two ahead of time. Pasta: Blanch, cool and coat the noodles lightly with oil. Set aside. In a sauté pan add butter, Brussels sprouts and lightly sauté until the leaves start to caramelize. Add garlic and season to taste. As the garlic starts to caramelize, deglaze your pan with the white wine and lemon juice, bring to a boil. Add cream sauce. Bring to a boil, then add noodles and reduce. When the sauce is at a consistency that coats the noodles, fold in crab meat and proscuitto, add lemon zest, chives and red bell peppers. Serve immediately. Serves one.

From left: Robert Padilla, executive chef/owner, Aaron Wells, chef de cuisine

www.trezomare.com

46

2013

SAVOR KANSAS CITY

V’s Italiano Ristorante

V’s Osso bucco 2 veal shanks 2 carrots, cut into ½-inch chunks 1 small yellow onion, cut into 12’s 1 stalk celery, cut into ½-inch chunks 4 oz. sherry 4 oz. demi-glace 1 tomato, diced 4 pods garlic, minced 1 bay leaf 1 tsp. kitchen bouquet Flour shanks in seasoned flour, brown off in olive oil in a large pan. Place shanks into baking pan, cover with carrots, celery and onion. In double boiler, combine sherry, demi-glace, diced tomato, garlic, bay leaf and kitchen bouquet. Cook until thickened. Ladle sauce over the tops of the shanks in pan, cover with foil and bake in convection oven at 300 degrees for three hours.

Long known as Kansas City’s premier Italian restaurant, V’s Italiano is celebrating 50 years in business this year! A 10-month-long celebration began in January and will conclude on Oct. 21, 2013, with our private Golden Anniversary Celebration party complete with a drawing for a trip for two to Italy. V’s formula for pleasing its guests is simply combining uncompromised service in a beautiful, relaxed environment. We offer a wide variety of authentic Italian specialties, as well as a complete menu featuring steaks, poultry and seafood, all at moderate prices. One visit and you will understand why V’s Italiano has become known as “a nice place to fall in love.” V’s also features the best Sunday brunch in town, award-winning menus and wine lists and complete banquet and off-premise catering facilities. V’s Italiano is the area’s must-see Italian restaurant. Stop in and register to win our trip for two to Italy. 10819 E. U.S. Highway 40 Independence, Mo., 64055 816-353-1241 HOURS: Mon.–Thurs. 11 a.m.–9 p.m., Fri. 11 a.m.–10:30 p.m. Sat. 11:30 a.m.–10 p.m., Sun. 10 a.m.–8 p.m.

Serves two

The family of V's Italiano Ristorante celebrates 50 years in business this year.

www.VsRestaurant.com SAVOR KANSAS CITY

2013

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With three distinct styles of pizza and more than 100 different beers, Waldo Pizza is one of Kansas City’s most popular pizza restaurants. Waldo Pizza has been featured on Food Network’s “Best Of” program and selected by several local publications for Best Pizza. Choose from the traditional hand-tossed crust, the St. Louis style thin crust or the chewy honey wheat crust. Add toppings from a lengthy list of fresh vegetables, meats and cheeses for your own pizza creations or try one of the house specialty pies. The Waldo Pizza menu extends beyond pizza to include appetizers, salads, sandwiches, pastas and desserts. Our toasted ravioli is actually toasted, not fried. Take a trip through our world-famous salad bar. Our sandwiches are made the way you would make them for yourself. Pasta sauces are all creatively homemade. Desserts are our latest pride and joy – featuring Gooey Butter Cake, Butterscotch Custard and Tiramisu imported from Italy among an extensive, but not expensive, selection. Waldo Pizza – KC’s great little place for pizza. 1543 Douglas St. 7433 Broadway St. Lee’s Summit, MO 64086 Kansas City, MO 64114 816-875-2121 816-363-5242 HOURS: Sun.-Thurs. 11 a.m.-10 p.m.; Fri.-Sat. 11 a.m.-11 p.m.

Waldo Pizza Butterscotch Custard 4 c. heavy whipping cream 1¾ c. packed brown sugar 12 egg yolks 1 tsp. salt 1 Tbs. vanilla Preheat oven to 300 degrees. Combine 2 c. cream and sugar in saucepan over medium heat, stirring constantly. Sugar will dissolve and mixture will begin bubbling. Cook 2 minutes longer. Remove from heat. Add remaining 2 c. cream and salt. Beat eggs and vanilla together. Combine with cream mixture. Blend well. To prepare: Butter the bottom of six oven-safe serving cups. Sift mixture through a small sieve or fine-mesh strainer into cups. Fill a shallow pan with 1 inch of hot water and place the cups in the pan. Bake 45 minutes. Cool before eating. Enjoy! Serves six.

Phil Bourne, owner.

www.waldopizza.net 48

2013

SAVOR KANSAS CITY

Webster House Grilled Prawns

Over Creamy Herbed Polenta, Savory Escarole, San Marzan Tomato & Caper Berry Sauce Polenta: 1 c. polenta (corn meal) 3 c. water 1/2 c. half and half 1 Tbs. butter 1/3 c. Parmesan cheese 1/4 c. chopped herbs (parsley, chive, and thyme) 1 Tbs. roasted garlic, pureed Salt and pepper to taste Bring the water to a boil and aggressively whisk in the polenta to avoid any clumps. Cook for 15-20 minutes. Once the polenta is soft, fold in the cream and butter. Just before serving fold in the cheese and the herbs. Season to your liking. Sauce: 1 Tbs. extra virgin olive oil 2 cloves garlic, thinly sliced 1/2 c. white wine 4 each caper berries, quartered 1 qt. San Marzan whole peeled tomatoes, hand crushed 1 bunch basil, chiffonade 1/2 bunch parsley, chiffonade 1 pinch crushed red pepper 1 Tbs. butter Heat oil in a non-reactive pan (stainless steel, no aluminum) lightly toast garlic. Add crushed red pepper, lightly toast. Add wine and caper berries, reduce by half. Add tomatoes and simmer it for 15-20 minutes, fold in your herbs. Finish with butter. Salt and pepper to taste. Escarole: 2 Tbs. extra virgin oil 1 Tbs. garlic, sliced thin 1 head of escarole; cleaned, rinsed and trimmed. Cut into 1-inch squares 1 pinch crushed red pepper Heat oil in a sauté pan, add garlic until the edges turn light brown and toss in the crushed red pepper. Carefully toss in the escarole until it is wilted but not overcooked. (Be aware that the escarole may pop and spit oil due to moisture left on the greens during the cleaning process, so be careful)

Webster House resides in a landmark 1885 building that captures the charm and elegance of Kansas City’s past, and right next door is the Kauffman Center for the Performing Arts. Webster House is dedicated to enhancing the experience of our guests, creating cherished memories with family and friends. The first floor houses the Webster House shops. We encourage guests to explore rooms filled with the latest in accessories, gifts, home décor and thoughtfully selected antiques. Our second floor is home to our outstanding restaurant! The executive chef’s attention to detail, flavor combinations and presentation are outstanding. It is a feast of delicious seasonal menus, using the freshest and finest ingredients, always with an eye to the best that is available locally. We invite you to join us for lunch or dinner in our comfortably appointed dining rooms, and hope you visit us for Sunday brunch. With a staff skilled in event planning, Webster House offers the perfect home for your next event. Reservations recommended. 1644 Wyandotte St. Kansas City, MO 64108 816-221-4713 HOURS: Lunch – Mon.-Sat. 11 a.m.-2 p.m. Brunch – Sun. 10 a.m.-2 p.m. Dinner – Wed.-Sat. 5-9 p.m.

Photo courtesy Webster House

Prawns: 8 fresh prawns, peeled and deveined 1 Tbs. extra virgin olive oil Salt and pepper Make sure your grill is hot and ready for cooking. Lightly toss the prawns in the oil, and season with salt and pepper. Lightly oil grill to prevent sticking. Lay prawns on the hottest spot on the grill, cook on each side until finished. Cook until they turn a bright pink. Serves four.

SAVOR KANSAS CITY

www.websterhousekc.com 2013

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Savor Kansas City

The Kansas City Originals Fine Dining Guide

43

Featuring of Kansas City’s

finest Independent Restaurants

Savor Kansas City

The Kansas City Originals Fine Dining Guide

43

Featuring of Kansas City’s

finest Independent Restaurants

Savor Kansas City

The Kansas City Originals Fine Dining Guide

43

Featuring of Kansas City’s

finest Independent Restaurants

Savor Kansas City

The Kansas City Originals Fine Dining Guide

43

Featuring of Kansas City’s

finest Independent Restaurants

Savor Kansas City

The Kansas City Originals Fine Dining Guide

42

Featuring of Kansas City’s finest Independent Restaurants