Warning: The following recommendations are going to make you really, really hungry. But that’s OK because it’s Restaurant Week here in Kansas City, and there’s plenty to eat at an affordable price.
Before I hand it off to the critics, they wanted me to remind you to tip your bar and wait staff and, of course, have fun.
And now, here are the recommendations. Try not to drool on yourself ...
Mary Bloch:
- Extra Virgin: This is one restaurant I always seek out during Restaurant Week because it's like a jukebox with my favorite hits on it. Tuna tacos, fried rice, mac n cheese and steamed buns. Best of all, they let you substitute another small plate instead of dessert for your third course. Most people probably prefer to get their sweet tooth satisfied, but this gives me a chance to try more savory dishes.
- PizzaBella: I can have my regular favorites at a discounted price. Brussels sprouts and a pizza ... can't beat that.
- The American: It's always fun to go somewhere for Restaurant Week that typically involves a heavy hit to your wallet. The American's menu offers a sample of Michael Corvino's creativity at a very reasonable price.
- Fiorella'sJack Stack: I rarely eat prime rib, but when I saw it on Jack Stack's dinner menu, I knew I couldn't resist. Onion rings, prime rib and carrot cake ... an indulgence all the way around.
- Blvd Tavern: I really like the comfortable atmosphere at Blvd Tavern and last time I was there, I loved the roast chicken with mashed potatoes. That dish is on the Restaurant Week menu, and I can't resist going back and ordering it again.
- Republica: This is the first Restaurant Week for this new Bread and Butter Concepts restaurant, and they have a varied menu that will appeal to all comers. It's a chance to try some dishes I haven't had before.
Jill Silva:
- Homesteader: This is on my list for lunch. I'll have to bring a few friends so we can try the BLT mac n' cheese, chickpea puttanesca and the Fall pig sandwich with brie, bacon and apple grilled on sourdough.
- Charisse: Lately I've been recommending it, and friends have been thanking me.
- Restaurants from the Restaurant Week list that I wouldn't turn down an opportunity to revisit off the clock: Grunauer, Port Fonda, Renee Kelly's Harvest, Pig and Finch, Room39 and CafeSebastienne.
Pete Dulin:
- Char Bar: Smoked duck served two ways, grilled and confit, with rosemary goat cheese gnocchi, mushroom ragout and wilted spinach. This dish has wonderful layers of flavor with an inviting aroma from the rosemary that whets the appetite.
- Q39: The brisket cheese dip sandwich brings together tender beef brisket and provolone cheese with smoked beef jus on the side, and a serving of hand-cut fries. Cut the sandwich into half or quarters, then dunk a portion in the au jus. The sandwich melts in your mouth.
- Affäre: Chef Martin Heuser created an update on comfort food with a German spin. One featured dish is beer-braised pulled pork with handkerchief pasta, cheddar cheese sauce and broccoli florets. The pork is braised in a dark beer from German brewery Weihenstephaner.
- Tavern at Mission Farms: Two hearty dishes on the menu include herb-encrusted mahimahi with corn fritters and ratatouille, and a hand-cut beef filet topped with a mushroom demi-glace. It is served with asparagus and roasted fingerling potatoes covered by applewood smoked bacon and Gruyere cheese.
- Le FouFrog: Cassouletgrande mere is comprised of garlicky white beans, pork, beef, sausages, and chicken confit. it's a classic French country dish perfect for winter.
Jenny Vergara:
- Anna’s Oven: Is a place that I have recently discovered, as it is close to my house, and I have really enjoyed. For a chance to sample more than one thing on their menu to really get a sense of the food they do, I would walk down for lunch during Restaurant Week to try their trio sampler plate featuring their meatloaf with mashed potatoes and gravy, chicken pot pie and truffle mac and cheese with mushrooms. For dessert, I would get their pineapple, blueberry, pecan cobbler, which I have had before and loved.
- BoLings: I can never resist Bo Lings for dim sum on the weekends, which is why I rarely eat here for dinner, however, their Restaurant Week menu has a favorite dish of mine (the whole flounder), but it is one I haven’t had at Bo Lings, but I would love to try. For dinner, you start with Hong Kong style shrimp wanton soup, then baby back ribs followed by a sautéed whole flounder in ginger and garlic or sweet and sour sauce served with steamed brown rice and green tea ice cream for dessert.
- District Pour House + Kitchen: It has been a minute since I have been in to eat at District Pour House, but their Louisana-inspired Restaurant Week menu is intriguing to me. For dinner, I’d start with the gumbo with andouille sausage, chicken, okra and rice. Then, I would get the Bayou Salmon with shellfish étouffée, wild rice and asparagus. I would have to end with their Bourbon pecan pie.
- Jax’sFish House and Oyster Bar: For seafood and a fantastic cocktail menu, I find myself at Jax’s just West of the Plaza. At dinner, I would start with Chef de Cuisine Theresa Ota's PEI Mussels steamed in Boulevard Beer, pickled cherry peppers, whole grain mustard and fragrant rosemary. Then I would order from their Restaurant Week menu for my entree . . . either the shrimp roll with Maryland shrimp, smoked bacon, celery aioli, house pickles, malt vinegar chips . . .which I can never resist a good seafood roll, of any kind, or the classic Blackened Catfish with bacon braised collards, preserved okra, roasted poblano, Anson Mills hominy. I would end with one of Pastry Chef Kelly Conwell’s desserts . . .either the Lemon Buttermilk Pie with caramel and sour cream sorbet or the warm maple roasted banana bread pudding with butterscotch creme anglaise and vanilla custard.
- Novel: This is Chef Ryan Brazeal’s first Restaurant Week at Novel and his seven-course Restaurant Week menu is a real wow! For only $33 plus tax, tip and your drink you can literally sample straight across his entire menu, (including two different desserts) to really get a chance to see what his food is all about. If you haven’t been to Novel yet, Restaurant Week is a perfect time to go. For dinner, you will get the following menu: HamachiCrudo-soy pearl, trout roe, yuzu, Beet Salad-white soy, pear, hazelnut, wasabi, Crispy Egg-tripe, chipotle, bacon hushpuppies, Seared Diver Scallop-bone marrow, mushroom, sweet potato, chili, Duroc Pork Chop-pork belly ragu, rice späetzle, baby boo chop, Apple Cake-vanilla ice cream, blueberry, oats and Chocolate-bourbon caramel, peanut.
Happy eating! And good luck on your diet, next week.
Kyle J Smith is an intern for KCUR’s digital team. You can find him on Twitter @kjs_37.