by Shauna Gilden, John Martellaro, Ryan Reed, Tyler Shane, Hampton Stevens and Kyle Wisecarver | photography by Katie Currid and Pilsen Photo Coop
It’s been a couple years since we updated our list of KC’s best restaurants. Coming fresh off the pandemic, the 2022 version made only minor updates to the list released in 2019. Our 2025 list is meant to shake things up a bit.
There are many reasons why KC isn’t a flyover city, but our vibrant food scene may be one of the most notable ones. While we understand that food is subjective, we at Kansas City magazine also pride ourselves on being an authoritative voice on the good stuff. This year’s list is meant to not only provide a fresh take on the latest in KC but also serve as a guide to great food and those bringing their A-game to provide it. From exclusive omakase menus to the family-owned Indian restaurant tucked away in a shopping center, these spots are consistent, solid and together create the vibrant fabric of our food scene. It’s an exciting time to be a foodie in KC.
How we made this list
We went
Our team visited hundreds of restaurants over the past year to pick the top 30. We did not announce our presence, and we paid for our own food. All listings are based on experiences within the last year.
We focus on food
We aim to recognize extraordinary food, whatever the format of the restaurant. Service and atmosphere are important, but we’ll overlook hiccups if we’re blown away
by the food.
We prefer chef-driven spots
Plenty of successful restaurants are bastions of consistency and tradition. In our rankings, we admit a preference for restaurants that showcase personal touches and a cook’s unique perspective.
We judge each restaurant on its own merits
We look for restaurants that are good at what they are trying to be, whether that is fine dining or a quick lunch spot. We seek to celebrate the city’s worldly cuisines over very good steakhouses.
Best new restaurant
Green Dirt On Oak
Sarah Hoffmann didn’t intend for Green Dirt on Oak to be a fine dining restaurant. The Crossroads space was intended to be another production facility for her Weston-based sheep’s milk cheese company Green Dirt Farm. But chef Oskar Arévalo, who had been a cheese maker at Green Dirt since 2020, convinced Hoffmann of the two-story building’s potential.
Green Dirt on Oak did end up becoming a cheese facility, but it’s also a cafe (downstairs) and farm-to-table restaurant (upstairs). While the beautiful upstairs dining room serves a slightly more sophisticated and elevated menu, the cafe’s more casual offerings of Reubens with shredded lamb and cinnamon rolls with sheep’s cheese icing pack an equally impressive artisan quality as well. As far as Hoffmann’s journey from cheesemonger to restaurant owner, it’s not just about showcasing cheeses anymore. At Green Dirt on Oak, it’s about deriving creativity from sustainability—and that’s why we’re naming it KC’s Best New Restaurant.
Everything that can be locally sourced is. Everything that can be made in house is. Starting with the lamb, Arévalo sources it from Green Dirt’s sheep farm in Weston. The goal is to use every bit of it, so it’s commonly seen throughout the menus. It doesn’t matter if lamb “isn’t your thing.” Arévalo prepares it in so many different ways that the flavor you know as “lamb” becomes trivial. There’s lamb tartare, lamb ragu, leg of lamb, even a lamb burger. The Reuben is made with corned lamb, but because Green Dirt doesn’t make the equivalent of a Swiss cheese, the common choice for the sandwich, Arévalo uses the byproduct of various other cheeses to create a worthy parallel. His “waste not” mentality ensures unique dishes every time.
Of course, Green Dirt’s cheeses are integral to the menu. It may sound cliche, but this is one charcuterie board you don’t want to miss and, of course, Arévalo agrees with me. You get to choose the cheeses featured on the board, and Dirt Lover, a soft funky cheese that just won a silver medal at the prestigious World Cheese Awards in 2024, should be on it. Alongside the cheeses are housemade chicken liver mousse, country pâté made from whole hogs, nuts with different candied coatings and sourdough bread made with native yeast from Missouri.
The cheesecake made with Green Dirt’s fresh soft cheese should be the finish to every meal.
If you happen to find yourself at Green Dirt for a more casual visit, the downstairs coffee bar shouldn’t be overlooked. Sheep’s milk straight from the farm is one of the milk options. I had to indulge. It was the most expensive ($8), best cappuccino I’ve ever had. – TS
Sushi Kodawari
To say that KC’s first omakase-style restaurant, Sushi Kodawari, is “exclusive” is an understatement. The eight-seat sushi bar is only open for two seatings a night Wednesday through Sunday. That’s only 80 diners a week, assuming no one cancels their reservation.
It’s more than dinner, really. As you sit in the intricately curated dining room, inspired by the traditional sushi houses of Tokyo, chef and owner Karson Thompson takes center stage, meticulously slicing fish like bluefin tuna, blue mackerel and blackthroat seaperch. Great sushi isn’t so much about freshness as it is about great quality fish. Nevertheless, Thompson has guys on the ground in the Tokyo fish markets, letting him know the catch of the day and flying it direct to KC.
Thompson, a former lawyer, methodically prepares each course, maybe katsuo nigiri or sea urchin on toasted brioche, and places it on a plate in front of you to enjoy immediately. In between, he grinds wasabi root to a paste and explains his concerns for the alabaster white rice served at other sushi spots.
I had 16 courses on my last visit, including chawanmushi, a Japanese egg custard that Thompson topped with a fatty yellow tuna, and the best ora king salmon I’ve ever had. For dessert, a small scoop of vanilla ice cream drizzled with aged soy sauce. – TS
Shagan’s
While dining at Shagan’s, there will be no question that it’s family-owned. Shagan Bajwa, who owns the Indian restaurant along with her husband, is known for grazing the dining room and checking in on her customers to see if they are enjoying her recipes. This is half the draw for Shagan’s regulars. The other half is the comforting Northern Indian dishes made in house each day.
While typically I’d recommend being adventurous and ordering something unfamiliar from the menu, at Shagan’s there’s absolutely no shame in ordering the more familiar butter chicken dish. Creamy curries and sauces are par for the course in Bajwa’s native Punjab region of Northern India, and Bajwa makes it slightly tangy, not too sweet and delightfully rich. For some fun, try the pani puri, an Indian street food in which you scoop a potato filling into hollow crispy balls, pour spiced water in and eat quickly before the vessel breaks. – TS
Fox and pearl
Fox and Pearl may be the best date spot in Kansas City. Chef Vaughn Good, the 2020 James Beard Foundation semifinalist for Best Chef: Midwest, creates robust and interesting plates that beg to be talked about. The service is attentive, with knowledgeable staff to answer any questions the dishes may pose. The lighting and music, from the open and spanning main bar to the cozy and intimate downstairs bar, are soft and familiar enough to elevate the entire evening.
But like any good date night spot, the food is where the art resides.
Chef Good takes pedestrian street foods like the scotch egg and rustic staples like smoked pork chops and transforms them into experiences. He’s a master of meat (and is opening a honky-tonk dive bar that serves barbecue downstairs). The juicy pork chop needs almost no accoutrements. He respects the classics but also has fun, as seen in the apple, blue cheese and walnut sausage (yup, you read that right). The experience of eating it is exactly what you would think it to be except somehow the flavors are more vibrant and distinct than expected. Fox and Pearl remains a place worth the price, and the meal demands to be a part of your evening with either old friends or new. – RR
GG’s Barbacoa Café
While GG’s quesabirria tacos are a crowd favorite, the rest of the menu should also be explored. Fusing flavors from Tabasco, Mexico, where owners and husband and wife duo Gabriel and Lourdes Gonzalez are from, along with a barbecue cooking style, this KCK gem’s smoked brisket and pulled pork rival some of the city’s best.
The space may be small, but the menu is extensive. Don’t let the bars on the windows deter you. Service is quick, the portions are solid, and each dish, from chilaquiles to prime rib cheeseburgers, comes complete with onions, cilantro, a lime and a plump charred jalapeno.– TS
Hemma Hemma
Founded by Chef Ashley Bare, Hemma Hemma is a standout for beautifully merging home-cooked comfort with gourmet flair. Bare’s culinary journey began as a private chef, cooking in homes throughout the city and spreading warmth through food. She brings this cooking style to her breakfast and lunch spot, Hemma Hemma. It’s cozy with a cool retro vibe, reminiscent of an old-school living room, making you feel right at home. Hemma Hemma means ‘at home’ in Swedish, after all.
Transcending traditional dining, Hemma Hemma has a dining room, market and coffee bar that serves an array of house-made pastries. Head to the market’s refrigerated case and you’ll find some of the best grab-and-go and pre-prepared meals in the city, like miso chicken meatballs, chicken amatriciana pasta bakes, shepherd’s pie and so much more.
As for dining in, you can’t go wrong with the fluffy egg sandwich, pickle chicken bacon ranch salad, smoked salmon with herby feta and dill or the comforting katsu curry. You can also take a page out of America’s favorite football mom, Donna Kelce’s, book and order her favorite Hemma Hemma menu item: the homemade cinnamon rolls.
No matter what you order, be sure to grab a sesame tahini cookie—a delectable twist on the classic peanut butter cookie. – SG
Harp Barbecue
The move from Raytown to Overland Park left intact Harp’s reputation for smoky, succulent meats, generally regarded as among the metro’s top tier. Owner-pitmaster Tyler Harp traveled the country to sample and learn from a variety of regional techniques, so there’s some Tennessee tang to his pulled pork and a hint of San Antonio saltiness to his acclaimed beef brisket. In addition to the brisket, Harp’s other claim to fame is having unique sausage varieties, such as a blueberry-white cheddar, in which the fruit provides an accent flavor but not overt sweetness. The sides of sweet potato mash, sesame slaw and twice-baked potato salad are not to be missed either.
The new location is the former site of Jon Russell’s Barbecue, which Harp often visited while growing up. It’s a cozy, comfy counter-service dining room offering classic rib joint atmosphere with checkered tablecloths, brick and corrugated tin walls, and photos of Kansas City landmarks and sports teams. If your previous experience with Harp Barbecue is when it started as a pop-up at Crane Brewing, be advised that the Overland Park restaurant does not serve alcohol. – JM
Pho Lan KC
Vietnam Cafe has long been touted as the Vietnamese spot in KC, and it is very good. But when it comes to satiating a craving for pho, I’m heading to Pho Lan. This family-run, no-frills joint sits quietly on the edge of the River Market. The portions are massive and hearty. The pho isn’t too sweet yet bursts with subtle hints of anise, clove and cinnamon.
If you’re looking to stray from pho, the hearty soup of bún bò Huế is stunning with vermicelli noodles, slices of beef shank, pigs feet and chunks of pork blood. It sings with a splash of lime. – TS
French Market
The French Market in Prairie Village is where the energetic ambiance is as noteworthy as the exceptional food, wine and cocktails. Whether you’re craving breakfast, lunch or dinner, this charming spot drives on consistency and effortlessly delivers a delightful dining experience.
The menu is an interesting blend of comfort food, homemade pastries, artisanal cheeses and a well-balanced craft cocktail program. Signature dishes such as the croque monsieur and both sweet and savory crepes have collected a devoted following, ensuring that satisfied diners keep coming back for more. While the classic crepe with nutella, strawberries and sliced bananas may be tempting, don’t sleep on the savory options that come with eggs and bacon.
The vibrant indoor and outdoor seating creates the perfect atmosphere to enjoy your French-style meal while soaking in the unique energy of Prairie Village’s shopping center. Relax with a glass of wine and savor one of their standout offerings, like the cheese and charcuterie platter, which features a selection of artisanal cured meats, house-made pâté and specialty cheeses.
If you’re on the go, French Market offers an array of gourmet grab-and-go entrees, soups, salads and sandwiches, along with fresh bread and pastries for an easy yet delicious weeknight dinner. – SG
Acre
Acre combines fine-dining flavors with an upscale-casual vibe in a norm-breaking location: a strip mall in suburbanized western Parkville. It befits the varied background of chef-owner Andrew Longres, who grew up in Liberty, where his grandparents had a farm and he learned to hunt, fish and garden. He went on to cook at Bluestem and the American Restaurant in Kansas City after three years at the renowned French Laundry in Napa.
The dry-aged steak program, led by a 14-ounce, 45-day ribeye, is the centerpiece of the menu. The wood-fired hearth on which the steaks and other dishes are cooked is the center of the open kitchen and the dining room as well. The menu focuses on Midwestern-sourced ingredients and offers enhanced classics such as fried chicken and a dry-aged burger with red onion marmalade and spicy aioli. Don’t-miss items include the Fairytale Pumpkin Soup with poached cherries and Marcona almonds and Basque Cheesecake with apple cider caramel. Bonus for hard-core foodies: a five-course tasting menu. Bonus for families: an actual kids’ menu. – JM
Sichuan Dynasty
Sichuan food is recognized for its bold flavors—garlic, chilies and Sichuan peppercorn to be exact—and this strip mall gem delivers the heat. While you could throw a dart at the menu and be satisfied with whatever meal it landed on, the braised beef noodle soup is my current cold-weather favorite. It packs a spicy punch.
First timers should experience the dry hot pot, although it has high spice levels. Grab a side of Sichuan-style green beans and bok choy to help put out the flame. – TS
Kata Nori
At Kata Nori, the sushi itamae (chefs who have mastered the art of sushi) work their magic behind a 24-seat laminated wood bar. What they offer is unique and deserving of voyeurism. They specialize in hand rolls, a kind of sushi where fish, rice and other fillings are rolled into nori, or seaweed, in a cylindrical shape. After the chef prepares each individual hand roll, they’ll present it on the plate in front of you. It’s recommended to eat it immediately so the seaweed delivers that delightful crunch.
Whether it’s a hand roll or one of their delicious crudos you’re enjoying, the quality of Kata Nori’s yellowtail, tuna and wagyu is unmatched. The crudos are expertly paired with ingredients like fruit, vinegar and vibrant sauces to complement their seafood.
As for drinks, a must-try is their carefully selected sake, served in a wooden box. Originally used to measure rice, the masu symbolizes abundance but also enhances the sake with a subtle woody taste.
Kata Nori is quickly becoming a staple in the Crossroads area, blending tradition with minimalism to highlight the best of Japanese culture and cuisine. – KW
Yoli Tortilleria
After Yoli Tortilleria owners Marissa and Mark Gencarelli won the national James Beard Award for Outstanding Bakery in 2024, they announced their plans to expand with a dine-in breakfast and lunch spot. The long awaited eatery finally opened towards the end of last year inside Yoli’s Westside retail space, and it doesn’t disappoint.
The menu matches its nine-seat interior: It’s small, inspired by Mexico’s loncherias, or lunch counters that serve casual menus filled with comforting quick bites. Marissa focuses on the fresh flavors from her upbringing on the Sonoran coast. There are mini carnitas burritos wrapped in Yoli’s sonoran-style tortillas, tamales filled with juicy pork ribs and a chicken tinga tostada dressed with purslane, a spinach-like microgreen. Also found on the menu is an extensive list of local farmers and producers Yoli creates their dishes from.
Finish your meal with a masa ice cream sandwich or whatever seasonal drink is being offered (most recently it was possibly the best apple cider I’ve ever had, infused with hibiscus and guava). – TS
Baba’s Pantry
One of the best restaurants in Kansas City has four tables.
Okay, “best” is obviously subjective. But Baba’s Pantry is utterly, ridiculously, absurdly tasty. Since Yahia “Baba” Kamal opened his namesake in July 2021, the little Palestinian restaurant off Troost has quickly become the stuff of local legend. And national legend. In 2022, no less a publication than Bon Appétit named it among the best 10 new restaurants in the country.
The vibes will strike you first. The cozy, quaint storefront is filled with pictures, memorabilia and doodads celebrating the family’s Palestinian heritage, most of it curated by Kamal Kamal, Baba’s oldest son.
But the star here isn’t ambiance. It’s bold flavors and big portions, be it falafel, kabob or a variety of shawarma dishes, including vegetarian options. Do not miss the bold and silky hummus, quite literally among the world’s best, with the kind of spice that resonates deeply in harmony with the other ingredients. This is thoughtful stuff: food as art, family and passion.
Baba’s Pantry is also, you know, a pantry. Don’t leave without a hefty supply of lovingly crafted, pre-packaged take-home goods. There’s torshi, a gloriously spicy relish of pickled vegetables. There’s shatta, a Middle Eastern jalapeno spread. There’s shanklish, pickled mango, baba ghanoush and baklava to die for. All of it, whether pre-packed or ready-made, is created with love and care. You’ll walk in hungry. You’ll leave full, probably with leftovers and maybe even feeling like family. – HS
Waldo Thai
Waldo Thai just keeps getting better at what they were already great at: creating some of the best Thai food in the metro. It’s one of those solid places that has you ooh-ing and aw-ing with approval and delight at each plate. We’re not the only ones who recognize how great the food is. Chef Pam Liberda was a semifinalist in the James Beard award’s Best Chef: Midwest category in 2023. Try the Kee Mow Beef. The noodles are the perfect blend of soft and snappy while still holding together. The alchemical choir of crispy flank steak, bell pepper, serrano and basil with the noodles is the embodiment of the magical nuance that makes Thai food interesting and just plain fun.
But Liberda is not content to rest on Waldo Thai’s laurels. A rotating weekly small-plate menu introduces novel and familiar dishes to keep us coming back. Recently, I tried the Gai Tord, a Japanese Karaage-style fried chicken marinated in garlic, shallots, cumin, rice flour and sake and served with a sriracha aioli. Think chicken tenders but with outstanding complexity.
Waldo Thai is busy, and a reservation is suggested, but it’s good enough that you don’t mind if your only choice is to have dinner at 5 pm. – RR
The Antler Room
Every visit to The Antler Room is an invitation to savor the artistry of food. Co-owned by husband-and-wife team Leslie and Nick Goellner, this cozy neighborhood restaurant offers a warm, inviting atmosphere, with everything made from scratch. Chef Nick oversees back-of-house operations, while Leslie manages the front and helms the bar program with select wines and craft cocktails. Since opening, Nick has been nominated for the James Beard Award’s Best Chef: Midwest category three times.
The restaurant’s menu changes daily, reflecting seasonal ingredients and inspiration from the Goellners’ global escapades. When they return from their travels, they put the inspired flavors on their menu, with their own innovative twist. No matter the dish, each is presented masterfully.
Leslie, with her extensive restaurant management background, invites her customers to “come with an open mind, an empty stomach and let the staff guide your experience.” Service includes an intuitive pacing out of your meal, and you should pace yourself. You’ll most likely devour each dish in its entirety.
We recommend the whipped ricotta mushroom focaccia, crispy roasted pork belly and winter squash caramelle pasta, artfully shaped like candy wrappers. – SG
The Restaurant at 1900
1900 Shawnee
Mission Parkway,
Mission Woods, KS
therestaurantat1900.com
$$$$
Being recognized for outstanding hospitality is no easy feat, yet The Restaurant at 1900 manages to run its ship so well that it was a semifinalist in the category for the James Beard Awards in 2023. Upon my last visit, the service was still impeccable, from the bartender helping me select a wine to the hostess having my coat ready as I was on my way out.
The menu is just as polished, with a modern edge that boasts oysters poached in sake butter, duck bolognese, fried pheasant waffles and wild boar. Chef Linda Duerr, who was nominated for the James Beard Best Chef: Midwest award, creates dishes with edgy, unapologetic and complex flavors. The dessert of chocolate banana pudding came with a side of potato chips—and somehow, it worked.
I highly recommend a late week dinner or sitting at the bar. Part of the fun of dining here is witnessing the lively atmosphere, especially as the night goes on. – TS
Clay and Fire
Hidden in the Westside neighborhood, a glowing neon sign hangs above a cascade of concrete steps, leading diners toward what was once a modest two-story house. The former living room, kitchen and bedrooms have been transformed into Clay and Fire, a restaurant that prides itself on a blend of local produce and a menu inspired by the Near East.
Their live-fire kitchen employs a combination of direct, indirect and spit-roasting techniques to deliver Turkish, Georgian and Persian flavors. Clay and Fire’s mastery of the open flame elevates simple dishes into culinary experiences. Must-trys are the warm, oily and spicy hummus starters, juicy meat kebabs with charred tomatoes, and roasted peppers. The Persian butter rice, rich and aromatic, is the perfect complement.
Don’t underestimate the Grandma’s pizza. Straight from the inferno, their wood-fired pies emerge crowned with pools of rich tomato sauce and irresistible melted cheese.
Clay and Fire rotates its entrees and pizzas to keep the menu fresh and exciting. It’s this blend of innovation and tradition that makes them one of the best restaurants in the neighborhood. – KW
The Italian Sausage Company
Although I had heard tales of these mythical sammies from the Gladstone wilds, I was not prepared to encounter this beast. They serve easily the best Italian deli sandwich in the city—if you can, python-like, unhinge your jaw far enough to consume. Piled high with more meats and cheeses than my word count will allow me to describe, each bite is perfection. Between a fluffy-but-strong seeded Italian loaf, the components are stacked high and spaceless. The discreet pepperoni, capocollo and provolone harmonize into a singular verse of cured meat and cheese. Chewing is work, but as the saying goes: Do something you love and you will never work another day in your life. That might be strong hyperbole, but the sandwich is good, folks.
Owners Joe Jr. and Michelle Brancato’s dedication to their Italian heritage doesn’t just shine through their hot and cold sandwiches. Like the name implies, they also make and sell craft sausages, which topped our audience-rated local list. The amount of heart, charm and kindness smooshed into this strip mall deli can’t be understated. Don’t get overwhelmed by all the words on their menu. Bring a friend and get the No. 7. – RR
Earl’s Premier
Earl’s offers the city’s best seafood raw bar, along with a short list of superb cooked seafood dishes, served up in a not-quite-divey classic bar and grill space.
Months before opening, chef-owner Todd Schulte and his business partner Cory Dannehl traveled to the coasts to build relationships with small, local oystermen whose bounty of rare varieties is shipped in daily. Oysters are served on the half shell over ice with classic cocktail sauce, a cava mignonette in a miniature glass shaker bottle and a delightful horseradish ice.
The oysters, crudos and seafood towers from the raw bar are augmented with trendy items such as tinned fish and caviar bumps. The rest of the menu has evolved steadily since the 2022 opening. Current selections include a lobster roll, skillet-roasted mussels with garlic and white wine, pan-seared scallops with “dirty” beurre blanc and a fresh catch of the day. The well-stocked bar is noted for its daily selection of frozen cocktails, always including their signature gin and tonic. Not to worry for the landlubbers: The classic cheeseburger is made from wagyu and dang good, too. – JM
District Biskuits
Guroux Khalifah, owner and head chef of the Northland’s District Biskuits, has made something big, and it’s not just his homemade biscuits. Trained at Le Cordon Bleu College of Culinary Arts in Atlanta, Khalifah has brought his skills back home and applied them to a fast casual restaurant selling biscuit sandwiches that are almost too big to wrap your hands around.
While not everything is made in-house in this Northland gem, the biscuits—the vehicle for almost all the sandwiches found on the menu—are always made from scratch daily. As your eyes scan the menu, you’ll notice each biscuit sandwich has a theme and represents a different area of Kansas City.
The Wonder, named after the Wonder Bread building on Troost Avenue, is the staple. The fried-chicken breakfast sandwich also shoulders scrambled eggs, bacon and American cheese. No one component is overpowering or takes the stage (though the biscuit and the chicken alone would be a hit). There is a pepperiness to it, and the fried chicken isn’t too salty, so it makes a beautiful, savory song with the biscuit and the bacon. As for the cheese, well, it just keeps it all together. Khalifah is crushing it here, and District Biskuits is bringing others along on the journey by featuring local businesses, such as Black Drip Coffee. – RR
Mattie’s Foods
Vegan food has two levels. The first, and by far the most common, is “good for what it is.” That is, vegan food that’s trying to be a replacement for meals made with animal products. Then there’s the second level: vegan food that’s just plain good. It’s not fake. It’s not trying to be a substitute for anything else. It’s simply being its own, delicious self. Mattie’s Foods falls into the second category. These homestyle dishes aren’t just “good for vegans.” They’re good, period.
That’s not to say there aren’t any approximations on the menu. The chicken and biscuit has no chicken, for instance, and the sausage gravy has no pork. But they still make fantastic standalone meals, rich and fulfilling—not in spite of their ingredients but because of them.
The best thing about this restaurant, says Jada Woods, daughter and niece of the owners, is the culture. “We have a very family-oriented culture. Everything about Mattie’s comes with love and happiness, and everything’s just joyful.”
It’s true. You can taste it. And it’s a taste that’s second to none. – HS
Le Fou Frog
Despite having been open since 1996, Le Fou Frog has always remained slightly under the radar as far as KC’s French restaurants go. Nestled on a corner in the River Market, the interior is just as much part of the experience as the meal itself.
The dining room oozes a sort of je ne sais quoi with its reddish-pink glow, red curtains, French art scattered along the walls and white tablecloths draping over each table. It hasn’t changed in the 15 years I’ve been dining there. That’s just the way Le Fou Frog is, and it doesn’t seem to go out of style.
As for the food, it’s classic—meaty and rich. There’s buttery escargot, lamb chops, steak tartare, veal osso buco and creme brulee, to name just a few items. A server once told me that Le Fou Frog has some of the freshest fish in the city. I’m not sure how true that is, but I do know I had the best Chilean sea bass ever while in their midst, so I’m prone to believe him. And if you can’t get into a steakhouse for your night out, their ribeye is one of the best steaks in the city. – TS
Tailleur
Tailleur’s modern French menu has gotten bigger, and meatier, with chef Jeff Workman helming the kitchen. Workman was a semifinalist for the James Beard’s Emerging Chef category last year while working at the West Bottom’s The Campground.
The French bistro should be visited for its duck alone. Wildly juicy and tender, it sits in a buttery jus with shallots and herbs and is served with a side of fries. My server said it was intended to be the restaurant’s new signature dish, and I think it’s worthy.
Roasted half chicken, rack of lamb and bacon-wrapped filet mignon also take on a sophisticated profile with rich yet restrained pairings. These are all dishes you’ve seen before but done very well. The cocktail menu, extensive wine list and French bakery are the cherry on the gâteau. – TS
Farina
Since it opened nearly six years ago, Michael Smith’s Crossroads restaurant Farina remains a polished staple among KC’s fine dining scene. Throughout his decades of working as a chef and restaurateur, Smith, who has been consistently recognized through the years by the James Beard awards, nails one of the hardest parts of operating a restaurant: delivering consistency.
Service is always prompt and the food, regional Italian fare, is always satisfying—grilled octopus, house-made rigatoni all’Amatriciana and smoked mozzarella-stuffed veal chops are die-hard favorites. Some of the best seats in the house are at the oyster bar. While you’re there, treat yourself to the Sardinian black rice. Cooked in squid ink with shallots, Calabrian chiles and a spicy tomato sauce, it’s crunchy with a little bit of heat. – TS
Westport Cafe
Westport Cafe has always been a fan favorite when it comes to KC restaurants, but since head chef Thomas Milesi joined the team in 2023, the menu has taken on an innovative Mediterranean flare, reflecting Milesi’s Southern French roots. Maybe that’s what helped the restaurant’s executive chef Romain Monnoyeur gain national recognition last year as a semifinalist for the James Beard Foundation’s Best Chef: Midwest award. Either way, this French Westport gem is going strong and doesn’t show any signs of slowing down.
Walleye from Lake Erie wrapped in a puff pastry with a chorizo rosemary sauce and perfectly cooked lamb chops sitting on a bed of fava beans, strawberries and mint are just a few examples of Westport Cafe’s indulgent and unique dishes. But you don’t always have to go for the big entrees when dining there. Sitting at the bar with a Bronson’s milk punch cocktail while grazing on hors d’oeuvres of chilled oysters and steak tartare with shaved foie gras is a great move any day, any time. – TS
Chewology
Chewology continues as the stalwart spot in town for dumplings and bao buns. The entree items, like three-cup mushroom ramen and braised pork belly rice, will call out to you, but tie yourself to the mast like Odysseus and keep your eyes on the prize. Chef Katie Liu, a James Beard Best Chef: Midwest semifinalist last year, solidifies my devotion to the steamed bun, and I can’t suggest highly enough that you don’t miss the Gao Bao.
Chewology’s bao resembles a slider more than the sandwich style you may have had before. The bread, or steamed bun, is divine—warm and fluffy, it holds whatever protein you’ve chosen with a delightful snap and tang. The Gao Bao has pork belly, mustard relish, cilantro and peanuts. It sings. The others are great, too, and must be paired with one of the innovative and fabulous cocktails.
Try Chewology’s take on an old fashioned, the Oolong Sling, made with oolong palm sugar syrup and tiki bitters. It’s subtle, pervasive and solid. As the ice melts and the presence of the star anise garnish increases, the drink just keeps getting better. – RR
Of Course
Sitting between fast casual chains like Five Guys and Jinya Ramen in the deep south of Johnson County, Of Course is unexpected.
The upscale and modern Indian restaurant is swanky, innovative and cool, and Chef Swetha Newcomb solidifies her talent with a menu that plays off both her Indian roots and Midwestern upbringing. French fries seasoned with peri peri spice, filet mignon with coconut moilee and lamb ragu with pumpkin masala all pay homage to the duality of Newcomb’s heritage.
Whether ordering table shareables or having a 14-day dry aged ribeye to yourself, pair your meal with a cocktail. I recommend the Can’t C Me 2 cocktail with cucumber mezcal, clarified milk punch and a hint of spice from infused jalapeno. – TS
The Town Company
Head chef Johnny Leach of The Town Company was a semifinalist for the James Beard Foundation’s Best Chef: Midwest award last year. While highly recognized, he brings a personal approach to a restaurant with high standards.
Located within the iconic Hotel Kansas City, The Town Company focuses on what matters most: the guests. If you’ve dined here before, you’ve already been added to their guest book. The restaurant, like the hotel, places great emphasis on hospitality, ensuring every guest feels valued.
The Town Co. is intentional in every detail, from its timeless design and open kitchen to the pressed chef jackets and captivating natural wood-burning stove. The menu reflects this attention to detail, highlighting seasonal changes with local ingredients while maintaining a foundation of signature dishes that keep guests coming back.
One standout is the popular beef tartare. While a common starter dish at many restaurants, Leach’s version is rich, with a mild bite from the daikon and added saltiness from bottarga (cured fish eggs). Another crowd favorite is the roasted garlic and smoked chili pork chop—hearty, simple and satisfying. – KW
Cosmo Burger
7438 Wornall Road, KCMO
and 8750 Penrose Lane, Lenexa, ks
cosmoburgerkc.com
$
We can safely assume “do one thing and do it well” is the mantra of Cosmo Burger’s chef and owner Jacob Kruger. Cosmo Burger’s menu is without a doubt the smallest of any other restaurant on this list. At both its locations in the Lenexa Public Market and Dodson’s Bar & Commons in Waldo, the menu features a smash burger available with a single, double or triple patty. As for the single side option, it’s tots. Trust me, you won’t be craving anything else.
The greasy beef patties, American cheese, grilled onions and a perfectly smashable, slightly toasted, buttery potato bun are smash burger necessities. But Kruger takes it to new heights with his house-brined crispy pickles and a tangy secret sauce, making it the best burger in the city.
Pair that with a premade old fashioned available from Cosmo Burger’s cocktail menu (available only in the Lenexa Public Market location) and you’ve got one hell of a meal. – TS
