Table Hopping - October 2008
“Excellent Eating in Unexpected Places.”
IN A BANK:
Kansas City, MO 64114
South of I-435, inside of the UMB bank, is a downright glamorous restaurant that serves fine food with a side order of KC history. EBT is the unique vision of local restaurateur Ed Holland. The name, EBT, comes from Emery, Bird, Thayer – the three men that owned the largest and most successful department store on Kansas City’s Petticoat Lane. Local talent Executive Chef Tate Roberts honors that history with his golden era classic cuisine. At dinner, try the Golden Brown Diver Scallops with Tomato Risotto and Truffle Vinaigrette for $10, then order the Sautéed Rainbow Trout with Browned Butter with asparagus and whipped potatoes for $25. DINE: in a piece of history, request the table inside the gilded elevator cage salvaged from the original store.
IN A SCHOOLHOUSE:
Kansas City, MO 64108
The dramatic Romanesque Revival style building was perfectly restored inside and out in 2002 by owner, Shirley Bush Helzberg. It opened for business as a charming antique and gift shop with a restaurant that quickly became the hot spot for “ladies who lunch”. With the new Kauffman Center for the Performing Arts Center going up next door, Webster House has decided to offer delicious dinner service beginning September 10. At dinner, order the Asparagus and Black Truffle salad with poached quail egg for $10 and follow that with either the Thyme-roasted Diver Scallops for $25 or Braised Veal Cheeks for $26. ASK: To sit at the Chef’s Counter when you make your reservation and feel the kitchen heat while chatting with charming Executive Chef Charles D’Ablaing.
IN A GAS STATION:
Oklahoma Joe’s Barbecue
3002 W. 47th Avenue
Kansas City, KS 66103
Barbecue fanatics in this town and across the country seek out this humble little gas station on the corner of 47th and Mission Road for two sandwiches in particular – the house specialty, Carolina-style Pulled Pork Sandwich with spicy slaw and tangy Bubba’s sauce for $6 and the Z-Man Sandwich featuring tender beef brisket, smoked provolone cheese and fried onion rings on a Kaiser bun for $6. Owners, Joe and Joy Stehney, started on the KC barbecue circuit, but when they started winning awards, they knew it was time to open a place of their own. SLIP: next door to the liquor store, once you have placed your to-go order, and pick up some beer to get all of your food groups covered.
(Oklahoma Joe's Z-Man Sandwich photo taken by Achtung BB for his blog found here.)
Soho 119 is the hip, new retail outpost in Leawood, where you can feed your craving for designer fashion and gourmet cuisine all under the same roof. This full-service restaurant, located in the back of the store, feels as swanky as the clothing surrounding you. Executive Chef, Chris Dressel, prepares your meal behind glass. Order the Gazpacho, with it’s smoky bite, for $10. The Salmon Salad for $14 features warm, velvety poached salmon served on a bed of mixed greens with orange and avocado slices and an arresting mint vinaigrette. Fresh Burrata mozzarella and Italian Speck ham appetizers also impress. AFTER: retail hours come through the backdoor, much like a speakeasy, and enjoy a cocktail or glass of wine from their impressive list.
IN A FARM HOUSE:
Stroud’s Restaurant & Bar
5410 NE Oak Ridge Drive
Kansas City, MO 64119
With their newest location now open off Shawnee Mission Parkway, it can be easy to forget comfort and old-fashioned charm of this log-cabin turned farmhouse turned restaurant north of the city. But that would be a shame, because the James Beard award winning pan-fried chicken and mashed potatoes and gravy just seem to taste better in familiar surroundings. Owner, Mike Donegan oversees a true institution for families all over KC. For only $14, get your choice of pan-fried chicken pieces, tossed salad, choice of potatoes, green beans and cinnamon rolls. LONG: waits are a breeze, take the kids down to the pond to skip rocks or visit the breezy screened in porch for a starter drink and some popcorn.
(Stroud's Fried Chicken photo taken by Michael Stern and posted on Roadfood.com here.)