30 Must-Try Kansas City Restaurant Week Dishes – Feast Magazine

By: Jenny Vergara

January 14, 2016

For the past seven years, Kansas City has celebrated the start of a new food year with the kick-off of Restaurant Week. This year, the ultimate food event will begin at lunch on Fri., Jan. 15 and end after dinner service on Sun., Jan. 24.

With 184 restaurants signed up to participate in Kansas City’s Restaurant Week this year, this event has hit a delicious milestone – this is the most restaurants that have ever participated.

Each participating restaurant will offer a special multi-course menu for lunch and/or dinner during Restaurant Week. All lunches are $15 and dinners are $33. But remember – drinks, tax and tip should added to those prices.

This “dine and donate” gives 10 percent of the proceeds from all Restaurant Week meals to local charities. Over the past six years, Kansas City Restaurant Week has raised $1 million. This year five local charities will be the beneficiaries: BoysGrow, Children’s Center for the Visually Impaired, Cultivate Kansas City, Kansas City Regional Destination Development Foundation and Greater Kansas City Restaurant Association Educational Foundation.

Check out the website at KCRestaurantWeek.com or download the free app to browse all of the restaurant menus and make your reservations online. You can also use the filter to search for special dietary restrictions such as gluten-free, nut-free, vegan and vegetarian menus.

To get you started, we’ve highlighted a few standout entrée-only menu items, grouped by theme. Simply click on the name of each restaurant to see its full Restaurant Week menu. Happy eating!

Fine Dining Deals

The American: Octopus, jalapeño, cilantro, orange yogurt, quinoa and benne seeds

Bluestem: Braised beef short ribs or cheeks, glazed farro, carrots and spinach

Michael Smith: Eight-hour pork, scallion risotto and Jaliscan pico de gallo

Story: Chicken breast, wild rice, sweet potato puree, bartlett pears

Affäre: Citrus marinated swordfish filet, saffron-cous cous, fennel ceviche, tomato coulis, gremolata

Novel: Seared diver scallop with bone marrow, mushroom, sweet potato, chili

Ethnic Adventure

Grünauer: Traditional pork schnitzel, pork cutlet breaded and pan sautéed served with potato cucumber salad.

Le Fou Frog: Cassoulet grande mere, garlicky white beans, pork, beef, sausages, chicken confit

Extra Virgin: Chicken thighs stuffed with chorizo and figs

Port Fonda: Enchiladas suizas with spinach, garlic, chihuahua and swiss cheese, poblano cream, radish salad

Bo Lings: Sauteed whole flounder in ginger and garlic or sweet and sour sauce, served with steamed brown or white rice

Nara SushiSushi bento box

Comfort Food Classics

The Standard Pour: Arborio-encrusted Mississippi catfish, porcini, sprouts & mushroom nage

Anna’s Oven: Sampler platter with meatloaf with mashed potatoes & gravy, truffle mac and cheese with mushrooms and chicken potpie

Summit Grill in Waldo: Gerber Amish chicken, grilled, herbs, lemon, roasted root vegetables, jus

Rye: Griddle seared hanger steak, fries, garden greens, chimichurri

The Homesteader Café: BLT mac ‘n’ cheese with bacon, sundried tomatoes, spinach, macaroni, in a white cheddar cream sauce

Blvd Tavern: Fish ‘n’ chips, beer-battered cod, fries, mushy peas, dill tartar sauce, malt vinegar

Café Culture

Café Sebastienne (Lunch only): Braised beef short rib featuring Vox Vineyard Norton wine, roasted garlic, celery root, potato puree

Room 39 (Midtown): Mushroom tart with local mushroom tart with Baetje bloomsdale béchamel and chimichurri

Westport Bar & Café: Steak frites with sauce bearnaise and WCB butter

Aixois French Bistro: Moules frites or mussels in a shallot and herb wine broth served with pommes frites

Café Verona: Pesto strip made with local certified Angus beef, grilled & sliced on a bed of housemade potato gnocchi in a rich basil pesto cream sauce served with grilled asparagus and tomatoes

Café Trio: Chicken trofie braised Campo Lindo chicken, trofie (pasta), local mushrooms, marsala wine, cream, parmesan

Meat-centric

Char Bar Smoked Meats & Amusements: Jerked pork shank with red beans & rice and crispy plantains (gluten-free)

Pig n’ Finch Gastropub: Espresso-rubbed pork shoulder with roasted butternut squash and local kale with an apple cider maple glaze

Grille at Park Place: 12-oz roasted prime rib

The Capital Grill: 14-oz bone-in dry-aged Kansas City strip steak

Cleaver & Cork: Chipotle-brined pork chop

Q39: Certified black angus beef brisket with sliced smoked brisket and cubed burnt ends served with cornbread, apple slaw and your choice of baked beans or potato salad