Table Hopping – October 2012
“Fall into these hot spots.”
The Jacobson
2050 Central Street
Kansas City, MO 64108
(816) 423-2888
Managing partner, Michael Werner, knew his space had good bones, he told me it was simply his job to make the most of them. He and Executive Chef John Smith have succeeded admirably. A sleek urban spot with a gorgeous outdoor patio and a totally tasty upscale, yet accessible, menu will keep patrons coming back for more. Try the Bucatini Pasta with the roasted garlic and tomato sauce with fresh basil and the succulent stuffed meatballs made with beef and pork and decadently filled with goat cheese for $18. SIT: out on the gorgeous patio, and order a drink from their outdoor bar while you enjoy sculpture by our own Stretch Rumaner. Kitchen is open late.
Peanches Food & Wine
900 W. 39th Street
Kansas City, MO 64111
(816) 709-1032
Chef Pete Peterman and his wife Heather, have opened Peanches in a mostly forgettable strip center on 39th Street, but with food this good, you won’t even care. Chef is making this restaurant his homage to his Mother, and is serving classic “Missoura” favorites in a homey, but not rustic way. These are composed dishes prepared by a talented Chef, made with simple and wholly local ingredients. Try the Braised Beef Short Ribs & Petit Filet with collard greens and potato puree for $29, and start with the Chicken Liver Parfait with Brie and housemade garlic pickles for $10. EAT: at Peanches by reservation only. The intimate restaurant will be able to serve you best if you go to their website and make reservations to dine ahead of time.
Port Fonda
4141 Pennsylvania Ave.
Kansas City, MO 64111
(816) 216-6462
Owner/Executive Chef Patrick Ryan took his local 4-star food truck and opened its brick and mortar counterpart in the heart of Westport and it has quickly become a culinary hot spot. Start with housemade chips and two different fresh salsas for $5. Then try the Ensalada Port Fonda for $8 with bibb lettuce, sunflower seeds, avocado, roasted vegetables, chicharrones, salsa blanca. Finally, finish up with Albondigas Divorciadas for $12 with pork, ricotta meatballs, salsa roja, salsa verde, poblano rajas, crema, queso fresco. The food is cravable, the space is stunning and the scene is memorable. A restaurant where the buzz on the street delivers in spades once you hit the door. DRINK: any number of clever cocktails created by talented bartender, Travis Stewart, most of which feature tequila as the liquor of choice.
Affäre
1911 Main Street
Kansas City, MO 64108
(816) 298-6182
Owner and Executive Chef Martin Heuser, and his sommelier-certified wife, Katrin, have put their whole heart into transforming the former Bar Natasha space in the Crossroads into one of the hottest new tickets in town. With a plenty of seating, a location close to the new Kauffman Performing Arts center and picture perfect small plate entrée portions, this place is the new dinner and a show restaurant. You will come for the convenience and be back for the deliciously modern, German cuisine. Get Barham Farm Spring Chicken Roulade with Mangold and white clay potatoes for $10. SWEET: ending to your meal? Say yes, as Chef is making his own desserts in house. Order Cheesecake from the Rheinland $6, which is creamy and tangy. A must.
Remedy Food + Drink
500 W. 75th Street
Kansas City, MO 64114
(816) 361-9788
Owners, Atit Patel and Aaron Michaelis, snagged talented, Chef Max Watson, fresh off his stint at Port Fonda, to be the young gun to put the “gastro” in their pub in Waldo. Located in the old Kennedy’s location, they have made every effort to make this place feel more like a cozy bistro and less like a sports bar. Vegetarian? Enjoy several items from the menu or the daily specials chalkboard, or try the Cauliflower Steak with Grilled Radicchio and Garbanzo Yogurt Salad entree, for $12. For the rest of you, the burger with hand cut fries for $10 or the 3-piece Free Range Fried Chicken for $12 will satisfy your meaty desires. DRINK: from the small but satisfying beer or wine list, the cocktail menu is still a work in progress.
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