Extra Virgin is a mediterranean restaurant in Crossroads, Kansas City.
James Beard winner Michael Smith's Extra Virgin in the Crossroads opened in 2007 as Kansas City's Mediterranean tapas room, with a wood grill and a deep wine list.
Signature dishes: Mediterranean tapas, Wood-grilled small plates, House-cured charcuterie
Must order: A spread of small plates, the wood-grilled meats and a bottle of natural red from the European list.
Tip: Big Night Italian Thursdays run family-style. Mon to Thu until 22:00, Fri until 23:00, Sat 17:00 to 23:00.
Address: 1900 Main St, Kansas City, MO 64108
Anton's Taproom in the Kansas City Crossroads is a butcher shop plus steakhouse with grass-fed beef from regional farms and a long natural-wine list.
Signature: Dry-aged ribeye, Bone marrow, House charcuterie
Order: The dry-aged ribeye with bone marrow, plus the charcuterie board to start.
Tip: The butcher case sells cuts to take home. Reservations via OpenTable; the bar takes walk-ins.
Garozzo's in Columbus Park has run the historically Italian North End of Kansas City since 1989. Mike Garozzo invented chicken spiedini in this room.
Signature: Chicken spiedini, Veal parmigiana, Pasta marinara
Order: Chicken spiedini, the city's defining red-sauce Italian dish, with a side of pasta.
Tip: Reservations recommended on weekends. The Overland Park outpost serves the same menu in the suburbs.
The Restaurant at 1900 in Mission Woods runs out of a renovated 1967 Modernist building on the Kansas side, with chef-led seasonal menus and a quiet polished room.
Signature: Seasonal tasting menu, Wood-fired plates, House charcuterie
Order: Whatever the chef's tasting menu of the night is; the wine list leans Old World.
Tip: Reservations via Tock; the bar takes walk-ins. Quietest fine-dining seat in the metro on a weeknight.
Anton's Taproom in the Kansas City Crossroads is a butcher shop plus steakhouse with grass-fed beef from regional farms and a long natural-wine list.
Signature: Dry-aged ribeye, Bone marrow, House charcuterie
Order: The dry-aged ribeye with bone marrow, plus the charcuterie board to start.
Tip: The butcher case sells cuts to take home. Reservations via OpenTable; the bar takes walk-ins.
The Capital Grille on Kansas City's Country Club Plaza dry-ages its beef in-house for 18 to 24 days and hand-cuts to order, with a 3,500-bottle wine cellar.
Signature: Dry-aged porterhouse, Lobster mac and cheese, Crab cakes
Order: Dry-aged porterhouse for two with lobster mac and cheese, and a bottle from the cellar.
Tip: Mon to Fri from 11:00, Sat from 11:30, Sun 16:00 to 21:00. Bar lunch is the easier seat at noon.
Golden Ox in Kansas City's West Bottoms opened in 1949 inside the Live Stock Exchange as the birthplace of the KC strip steak, reopened in 2018.
Signature: Kansas City strip, Bone-in ribeye, Shrimp cocktail
Order: The Kansas City strip, with the shrimp cocktail starter and old-school sides.
Tip: Reservations via Tock. The stockyards-era room is a destination unto itself.
Stroud's Oak Ridge Manor is the Kansas City pan-fried chicken anchor, set inside a restored 1840s log-cabin homestead that became the second Stroud's in 1983 after the original 85th and Troost room opened in 1933.
Signature: Pan-fried chicken, Cinnamon rolls, Mashed potatoes and gravy
Order: Pan-fried chicken with mashed potatoes, pan gravy and the legendary cinnamon rolls.
Tip: Mon to Sat dinner only, Sun lunch. Walk-in or call ahead; the line wraps the porch on Friday nights.
