Savor Kansas City - Kansas City Originals

Transcription

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
2013
3
CONTENTS
Savor 2013 edition
Mee Grob
from Lulu’s Thai Noodle Shop
Savor
Kansas City
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
20Grinders
21 Harry’s Country Club
22 Hereford House
23JJ’s
24 Johnny Cascone’s Italian Restaurant
25 Kokopelli Mexican Cantina
28 La Bodega
29 Le Fou Frog
30Lulu’s Thai Noodle Shop
31 Marina Grog and Galley
32 Michael Smith
33Nara
34 Ophelia’s Restaurant and Inn
35 Paulo and Bill
36 Pierpont’s at Union Station
37 Piropos Restaurant
38 Starker’s Restaurant
39Story
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
4
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
2013
5
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
2013
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
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
2013
7
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.
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
2013
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
2013
9
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!
4558 Main St.
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 2013
SAVOR KANSAS CITY
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
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
2013
11
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 2013
SAVOR KANSAS CITY
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
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
2013
13
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
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 2013
SAVOR KANSAS CITY
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. 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.
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
2013
15
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
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
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
2013
SAVOR KANSAS CITY
Extra Virgin
Shrimp Falafel
1¼ c. cooked chickpeas
1 tsp. minced garlic
¼ c. diced sweet onion
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
2013
17
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
816-221-2455
1547 NE Rice Road
Lee’s Summit, MO 64086
816-554-2800
9950 College Boulevard
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 2013
SAVOR KANSAS CITY
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
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.
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
2013
19
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.
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
www.harryscountryclub.com
2013
21
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
2013
23
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.
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
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
2013
25
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.
26 2013
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.
SAVOR KANSAS CITY
SAVOR KANSAS CITY
2013
27
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.
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
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
SAVOR KANSAS CITY
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.
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
2013
29
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
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.
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
2013
31
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)
½ c. veal demi-glace
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 2013
SAVOR KANSAS CITY
Nara
Beef Loin Burger
Beef loin:
4 oz. beef loin, sliced thin
1 croissant butter bun
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.
1617 Main St.
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
2013
33
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
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.
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
Sautéed Swiss Chard:
One bunch Swiss chard stemmed
1 Tbs. chopped shallots
1 tsp. chopped garlic
1 Tbs. olive oil
Pistachio-Herb Crust:
1 c. panko
1/2 bunch of chopped parsley
1/4 tsp. chopped rosemary
1/8 tsp. chopped thyme
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.
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 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.
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.
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
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.
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.
816-333-9700
Brooksider Bob
4511 119th St.
Leawood, KS 66209
913-428-8270
1204 W. 27th St.
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.
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
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
47
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
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
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:
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.
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
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
49
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Savor
Kansas City
43
Featuring
of Kansas City’s
finest Independent
Restaurants
Savor
Kansas City
43
Featuring
of Kansas City’s
finest Independent Restaurants
Savor
Kansas City
43
Featuring
of Kansas City’s
finest Independent
Restaurants
Savor
Kansas City
43
Featuring
of Kansas City’s
finest Independent
Restaurants
Savor
Kansas City
42
Featuring
of Kansas City’s
finest Independent
Restaurants

Savor Kansas City - Kansas City Originals

Transcription

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