3 Nationally Recognized KC Restaurants You Must Try

August 16, 2017

By Joyce Smith

Three area restaurants have made two national “best” restaurant lists this week.

Business Insider, a New York-based international news website, posted its “best restaurant in every state” list on Tuesday. The compilation was created by sifting through James Beard award nominations, expert reviews, local recommendations and its own list of best restaurants, paying particular attention to fine-dining establishments.

For Kansas: Cafe Provence, a family-run French restaurant at 3936 W. 69th Terrace in Prairie Village. Business Insider said “the executive chef, who is also part of the family, spent time in Paris working for several Michelin-starred restaurants, and the menu is inspired by his experiences. It was voted one of the top 100 restaurants in the U.S. by OpenTable users. The family also runs a store nearby, selling take-out soups, stews and desserts that are offered at the restaurant.”

For Missouri: Bluestem, 900 Westport Road. Business Insider said: “A semifinalist in the running for the 2017 James Beard award for Outstanding Restaurant, Bluestem lights up Kansas City with hospitality that’s as on-point and outstanding as its food. Choose from a three-, five-, or seven-course tasting menu that spans a diverse profile of flavors and costs between $75 and $110. Expect experimental dishes like a yellowtail hamachi crudo served with green tomato gazpacho.” The restaurant underwent a dramatic renovation in 2014.

And Q39 barbecue, at 1000 W. 39th St., made Zagat’s list of the “10 Must-Try Restaurants for the Solar Eclipse.” As the total solar eclipse passes near Kansas City, Zagat, a top restaurant guide, said the “options are nearly endless in the BBQ Capital of the World, but Q39 is one of the must-try destinations — and it’s open seven days a week. Pitmaster Rob Magee makes everything from scratch (sauces, rubs, chipotle sausage, killer sides) at his trendy rustic-industrial hot spot in midtown. It offers excellent competition barbecue plates from Magee’s years on the circuit as well as sandwiches, salads and brisket burgers.”

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