Tag Archives: Food & Beverage

Kansas City’s international food scene is a world of its own.

By Tyler Shane | Photos by Anna Petrow

Some may view Kansas City as a flyover country, not a cultural destination. But that couldn’t be further from the truth. With deep immigrant roots, a spirit of collaboration and a growing sense of pride in its diversity, KC’s dining scene tells a global story — one dish at a time. From James Beard-winning tortillerias and nationally recognized delis to Thai-spiced barbecue and locally invented Italian dishes, KC is full of surprises. It’s the kind of place that makes you rethink everything you thought you knew about Midwestern food.

You may have already heard of Baba’s Pantry, a tiny, ten-seat Palestinian deli in Brookside named one of Bon Appétit’s best new restaurants in the country in 2022. Or Yoli Tortilleria, founded by Sonora, Mexico native Marissa Gencarelli and her husband, Mark, which won a James Beard Award for Best Bakery in 2023. Caramelo Tortilleria, known for its delicate Sonoran-style tortillas, was recently profiled in The New Yorker and featured on Netflix’s David Chang Live. Add in Lidia’s Kansas City, the namesake Italian restaurant from world-renowned chef Lidia Bastianich, and you’re just scratching the surface.

Even with these nationally celebrated names, some of KC’s most exciting flavors can be found in unexpected places.

In Overland Park, one of KC’s top pitmasters, Tyler Harp, is adding Indian spices to his Texas-style barbecue to cater to the local Indian population. Think of andouille sausage with tandoori notes and a hint of turmeric. Not far away, Chef Swetha Newcomb blends the Indian and Midwestern flavors of her upbringing at her upscale restaurant, Of Course Kitchen & Company. French fries dusted with peri peri spice, filet mignon swimming in coconut moilee and lamb ragu with pumpkin masala are just a few examples of her modern cuisine.

Travel a little farther east on the culinary map and Japan’s quintessential eats — ramen, sushi and egg sandwiches — are all well accounted for. At KC Craft Ramen, Tokyo native Kenichi Ota makes his noodles in-house. The way they grip the pool of rich, flavorful broth is incomparable. For sushi, there are omakase-style restaurants like Sushi Kodawari, helmed by Karson Thompson, a lawyer-turned-sushi-chef, or Akoya Omakase. For the lesser-seen hand-rolled variety, head to the 24-seat sushi bar in the Crossroads Arts District, Kata Nori. There, the chefs present you with some of the best quality fish around town and you can order sake in a wooden box, complementing the experience. Looking for Japan’s beloved egg sandwich? James Beard-nominated Chef Johnny Leach has created one for the bar food program at XO in the Westside, where you can enjoy it infused with bits of nori while listening to hi-fi Japanese beats on vinyl.

Other global highlights are just as eclectic. Rakar Dumpling House, a Chinese restaurant that operates out of an antique furniture shop, serves Beijing-style dumplings. Clay & Fire, a Persian and Turkish restaurant that sits in a classic Westside home, uses a wood-fired hearth to infuse each kebab and vegetable with irresistible char and smoke.

And then, of course, there are tacos. Kansas City, specifically the Kansas side, is considered America’s Taco Capital, with the city’s Taco Trail mapping more than 60 taquerias. You’ll find everything from street-style al pastor to Tex-Mex fusion. GiGi’s Barbacoa brings barbecue traditions from Tabasco, Mexico, while T’ÄHÄ on the Plaza takes things upscale with tender rabbit in a deeply layered mole sauce made with more than 20 ingredients.

With the city’s Vietnamese food scene growing quickly, there’s no shortage of brothy bowls of pho and crisp banh mi sandwiches. Locally owned Vietnamese coffee shops such as Café Cà Phê and Origin Coi Nguon Coffeehouse are drawing crowds for their bold, Robusta-based brews and community vibes.

For more romantic nights out, French spots like Le Fou Frog and Westport Café offer European elegance with Kansas City soul. Helmed by French chefs, both restaurants have that elusive je ne sais quoi that never goes out of style.

All of this adds up to a dining scene that’s as diverse as it is approachable, where international flavors are part of the local fabric, and where chefs are constantly blending heritage with heart.

For those considering a move to Kansas City, the food is just one window into the culture here. But it’s a pretty delicious one.

These restaurants have a following that is as devoted as KC sports fans. 

By Michelle Bacon

Food has a way of evoking fond memories and deepening our connection to the world. Inspired by family vacations and inherited traditions, these KC-area spots have gained a cult-like popularity for providing a delicious sense of familiarity, comfort and community.

SLOW RISE
Jessica Dunkel has doughnuts down to a science, evident by the hours-long lines at Slow Rise pop-ups. Her 72-hour fermentation process ensures a tangy sourdough and a pillowy mouthfeel, with freshness at the vanguard of each bite. We can’t wait to grab our dozen at their upcoming permanent Overland Park location. 

Recommended: the popular pandan coconut doughnut, harkening to Dunkel’s Indonesian roots. 

LUCA BAGEL
Luke Salvatore’s New Jersey-style bagels have found a rabid contingent in Kansas City with Luca Bagels. Since his first pop-up at Providence Pizza (which he co-owns with brother Aaron) three years ago, the hand-rolled delicacies have become one of the biggest draws of the Overland Park Farmer’s Market, leading to the now-open Brookside brick-and-mortar. 

Recommended: a delightfully piquant cheddar serrano bagel with a heaping spoonful of hot honey schmear. 

AURORA CAFE & BAKERY
A beloved confection, the concha is a standout staple in Mexican households and panaderias. Husband and wife Javier and Kerianne Nuñez put their spin on the multicolored seashell sweet breads at Aurora (the namesake of Javier’s grandmother). Both seasoned professional bakers, the couple offers scratch-made pastries and sandwiches. 

Recommended: the crème brûlée conchita, topped with a satisfyingly crunchy glaze of caramel.

KC – the city that never ran dry. 

By Randy Mason | Photos by Anna Petrow

You may have heard Kansas City referred to as the “Paris of the Plains.” 

We do have a lot of fountains, museums and great music, but that’s not what the term referred to originally. 

In the 1930s, writers used it to describe the many ways that “sin” flourished here under the protection of Boss Tom Pendergast’s powerful political machine. Prohibition or not, this was a town that liked its liquor — and the jazz clubs that lined the streets weren’t the only places to find it. 

Eventually, Pendergast went to prison and a wave of reformers “cleaned up” after him. The underground liquor establishments would vanish into history, but the “Paris of the Plains” would not be gone forever. 

Fast forward to 2008, when a speakeasy named Manifesto opened its unmarked door, bringing the thrill of clandestine cocktails back to Main Street. 

Though Manifesto has since closed, the iconic basement bar ushered in a new era of speakeasy culture to downtown Kansas City. In 2014, Manifesto owner Ryan Maybee partnered with Andy Rieger to revive the historic J. Rieger & Co. distillery, continuing the legacy started by Manifesto. 

J. Rieger & Co. hit the ground running, reviving an old practice of mixing sherry into whiskey for what’s now known as KC Whiskey. And Maybee is back behind the bar again at the speakeasy-inspired Hey! Hey! Club inside Rieger’s Electric Park entertainment complex. 

After 95 years without a distillery, it wasn’t long before KC had two. 

In 2016, Tom’s Town Distilling Co. (named for the Boss himself) set up shop along the streetcar line, crafting bourbon, gin, whiskey and a line of canned beverages. 

A few blocks away, Swordfish Tom’s takes the craft cocktail vibe even further. To reach it, journey through an alley, down some stairs and (if the light is green) into a cozy space that holds around 40. 

The Mercury Room, on the other hand, is an elegant 14th-floor experience, featuring a celestially themed bar and great views of downtown through its floor-to-ceiling windows. 

The Campground in KC’s historic Stockyards District puts on a rustic face. But drinks like the Desert Paloma are far more complex than what our forefathers poured. 

These days, it seems that every corner of the metro has an intriguing place to sip and chill. 

In Lee’s Summit, it’s the W. In Shawnee, Drastic Measures and its sister bar Wild Child are playing a key role in the nightlife that’s sprung up along Johnson Drive. 

In Weston, step through the local boutique Celtic Ranch to discover The Whisky Snug — a destination tasting room for whiskey, scotch and bourbon. 

And in Kansas City, Kansas, the Blue Palm will take you on a tiki trip — with lively libations, campy decor and an outdoor deck that’s perfect for grazing and gazing across the Kansas River. 

Where local flavors and communities thrive.

By Patrick Mulvihill | Photos by Anna Petrow

Kansas City’s farm-to-table scene is not just a trend — it’s a movement deeply rooted in the city’s commitment to building community and promoting sustainability.

From urban farms to award-winning kitchens, talented and passionate people are looking to transform the way Kansas Citians experience food, and their work is paying off. These key players are making this vibrant culinary landscape fresher, more authentic and undeniably delicious.

No profile of Kansas City’s food scene would be complete without mentioning the backbone of the farm-to-table movement: local growers and farmers. There’s perhaps no better example of sustainable urban agriculture than Young Family Farm.

The Young family has called East Kansas City’s Ivanhoe neighborhood home since 1986, gardening in the vacant lots they’ve slowly acquired as “an extension for our love for gardening and a recognition of the need for healthy food,” according to matriarch Yolanda. 

“The love of getting my hands in the dirt is different than starting a business,” she shares. “We’re constantly looking for other creative ways of filling the need for fresh produce and getting the food to people.”

Together with her husband Alan, her brother Stacy and her children Alana, Alex and “AY,” the Youngs grow every vegetable imaginable on their neighborhood farm, selling the harvest at their Saturday produce stand and directly to local restaurants. 

While the farm-to-table movement is often associated with high-end dining, at its roots, it’s an opportunity to significantly impact community health. Organizations like Kanbe’s Markets are putting Kansas City on the map as a national leader in showcasing how local food can be a force for good. 

“It’s estimated that more than one-third of all the food we grow in the U.S. goes to waste,” Kanbe’s Founder and CEO Max Kaniger shares. “Meanwhile, one in eight Americans don’t know where their next meal is coming from. The root cause of that is clearly a distribution problem, but it’s fixable.” 

Kanbe’s aim is to make Kansas City the first metro area in the country to fully eradicate food deserts. Since 2016, the nonprofit Whas provided fresh, affordable produce to neighborhoods that lack access to grocery stores. By sourcing from local farms and wholesale retailers, the organization works with small business owners to install self-service “Healthy Corner Stores” in gas stations and convenience stores throughout the region. Much of Kanbe’s fundraising and community-building work is done in partnership with local restaurants, helping to build a healthier, more equitable city. 

Of course, the term “farm-to-table” was popularized by chefs and restaurateurs looking to return to their roots by offering the freshest, most flavorful dishes possible. There is perhaps no one in Kansas City who has done more for this movement than Chef Ted Habiger, a three-time James Beard Foundation Outstanding Chef Award nominee. 

Ted’s restaurant, Room 39, as well as his recent work to overhaul the dining program at the Kemper Museum of Contemporary Art, are both centered on local farmers and sustainable agriculture. He has garnered a loyal following for his straightforward food philosophy: let the ingredients speak for themselves. 

“I run ingredients-based restaurants,” Ted says. “Our food is only as good as the farms that we buy from.” The menus at Room 39 are printed daily to reflect what’s in season, highlighting the best of what’s available from local farms.

Whether it’s a summer salad featuring Crum’s Heirloom tomatoes or a winter dish of Campo Lindo chicken and Thane Palmberg Farms’ roasted root vegetables, every dish Ted serves is a celebration of the region’s agricultural prowess. 

“I’ve been working with some of the same farmers since 1995. I’ve watched their kids grow up, so there’s a real sense of family. We’re part of their ecosystem, just as they’re part of ours.” 

In some cases, farms themselves are getting in on the action. For more than 20 years, Green Dirt Farm, an award-winning sheep’s milk cheese maker nestled in the hills of Weston, Missouri, has proudly produced small-batch, artisan products that highlight the rich, earthy flavors of the region. Their latest venture, Green Dirt on Oak, is a testament to their commitment to sustainability. 

“People today are eating as much with their minds and ethics as they are with their palates,” says Executive Chef Oskar Arévalo. “The further apart we grow from the tangible world of agriculture, the greater our yearning to understand and appreciate where our food comes from.” 

Green Dirt on Oak’s menu celebrates the farm’s cheeses alongside locally sourced meats and produce. The restaurant’s bucolic feel, amidst the steel and glass of Downtown Kansas City, makes it the perfect spot for a relaxed yet refined dining experience that stays true to the farm’s — and the region’s — unique flavors. 

“The entire farm-to-table movement is an expression of our desire to stay connected to the earth under our feet and the people at our table,” Oskar argues. “It’s a privilege to work with animals and products that reflect Kansas City’s story.” 

At some restaurants, the intentional use of produce extends from the kitchen into the bar. In the Stockyards District, The Campground leans into a nostalgic, campy vibe, offering a menu that draws heavily on local ingredients. Since its conception, owners Chris Ciesiel and Cristin Llewellyn have seen local food and drink as an imperative. 

“We’re privileged to work with some amazing farmers and producers from both sides of the state line,” Chris says. “Our team loves the challenge of working with what’s available on any given week and finding a way to repurpose waste or excess we might have from the kitchen.” 

The Campground’s cocktail menu incorporates local, farm-fresh ingredients as well as regional spirits, making it a true reflection of Kansas City’s food scene. Nothing goes to waste — if they receive a batch of local peaches, even the leaves will be used, transformed into a tea-like syrup. 

Whether you’re savoring a handcrafted cheese, enjoying a show-stopping meal or picking up locally grown produce at one of the city’s many farmers markets, Kansas Citians are all too eager to participate in a culinary tradition that values sustainability, quality and community. This vibrant scene is a testament to the power of local food — a community-driven movement bringing together the best of what Kansas City has to offer on every plate.