Rye Plaza is a fine-dining restaurant in Plaza, Kansas City.
Colby and Megan Garrelts' Rye Plaza on the Country Club Plaza in Kansas City refined the Midwestern restaurant template. Fried chicken, biscuits, butterscotch pie anchor the menu.
Tip: Megan Garrelts is a multi-year James Beard Outstanding Pastry Chef semifinalist for her Rye work. Brunch on weekends; Tock for evening reservations.
Address: 4646 Mill Creek Pkwy, Kansas City, MO 64112
Mano and Barbara Rafael's French bistro in Kansas City's River Market has run Provencal classics on the corner of 5th and Oak since 1996. The wine list is the city's deepest French selection.
Tip: Tue to Sun dinner only. Mano works the room nightly; tip the line cooks in cash.
Anton's Taproom in the Kansas City Crossroads is a butcher shop plus steakhouse with grass-fed regional beef, in-house aging and a natural-wine programme rooted in growers.
Tip: Buy a cut from the case to cook at home and have the kitchen plate it for dinner first.
Lidia Bastianich's Kansas City room opened in 1998 with son Joe, set in a converted railroad house. Northern Italian cooking with a famous pasta-tasting trio service.
Tip: The pasta tasting trio is the move: three handmade pastas family-style with unlimited refills.
Golden Ox in Kansas City's West Bottoms opened in 1949 inside the Live Stock Exchange as the birthplace of the KC strip. Reopened by Gartner and Jill Myers in 2018.
Tip: The stockyards-era dining room is the destination; reservations on Tock. Voltaire is the sister wine bar.
Michael Smith won a James Beard Award before Extra Virgin and runs a Mediterranean tapas concept in the Kansas City Crossroads with wood-fired plates and a deep European wine list.
Tip: Big Night Italian Thursdays are family-style. The wine list goes deeper than the menu suggests.
Nick and Leslie Goellner's Longfellow room in Kansas City is the chef's-counter pick of the city: Persian, Mediterranean and East Asian small plates with a growers-only wine list.
Tip: Nick Goellner is a three-time James Beard Best Chef Midwest semifinalist. Book the chef's counter for a tasting; the dining room runs a la carte.
