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The Antler Room
The cauliflower with miso and sunflower seed hummus solely lasted three days earlier than chef Nick Goellner took it off. It was good, however Goellner didn’t just like the look of it — and so it needed to go.
That’s how Goellner runs the kitchen inside The Antler Room, his small, mid-century stylish Midtown restaurant. Goellner is ruled solely by his personal whims and obsessions, a trademark he might need picked up from the big-name eating places he’s labored at, together with Allegretti in New York, the Michelin-starred Boulevard in San Francisco and the famend Noma in Copenhagen.
Goellner is tall and bespectacled, carrying himself with the air of a bookish grad pupil. His menu shifts with moods as a lot as seasons. For a big portion of 2019, Goellner drew inspiration from Japanese delicacies. A latest pilgrimage again to Japan resulted in Antler Room’s widespread Izakaya pop-up dinners, the place the restaurant remodeled right into a late-night eatery dishing up hen gyoza, shishito peppers with umeboshi mayo and fried duck wings with garlic honey. This winter, Antler Room’s menu shifts to South African influences: Goellner and his group have been impressed to discover spicy curries and stews that mixed piri piri and heat spices like nutmeg and cloves after a dinner that includes Stellenbosch Vineyards.
Goellner’s globetrotting menu is delivered in small plate format — there aren’t any entrees — through his heat and refreshingly informal clubhouse. As a substitute of white tablecloths and candles, the restaurant has a protracted bar, pale wooden accents and as a lot pure lighting as potential.
Leslie Newsam Goellner, Antler Room’s front-of-house supervisor and wine director, will generally relay an anecdote concerning the restaurant’s namesake: It’s a nod to The Antlers Membership, a rowdy Prohibition-era West Bottoms saloon the place something went. How becoming, then, that Kansas Metropolis’s finest restaurant is one the place the chef makes no matter he needs.
Corvino Supper Club & Tasting Room
A two-for-one restaurant may sound gimmicky, however on the occurring Corvino Supper Membership & Tasting Room within the Crossroads, you actually can select your individual journey and be absolutely assured that the end result won’t simply fulfill you however provide you with one thing to speak about for months to come back. There are simply eighteen seats within the slender Tasting Room, and with the charcoal partitions, black tables and dramatic spotlighting, eating right here looks like an occasion. On the opposite facet of the wall is the seventy-seat Supper Membership, the place friends order a la carte and reside native music goes late.
For a new-school tasting menu, the ten-plus course expertise within the Tasting Room unfolds with pleasure and pops with creativity. Chef and co-owner Michael Corvino takes diners on a sluggish journey by way of textures and flavors you’d by no means count on. I marveled at a barely candy ricotta soft-serve with peeled heirloom tomatoes and purple basil buds, a dish of buckwheat dumplings with imperial gold caviar, an intoxicating paw-paw puree over luscious goat milk sherbet and wine pairings that play to the palate because of sommelier, front-of-house supervisor and co-owner Christina Corvino
Fox and Pearl
Vaughn Good has been composing a meaty love letter to the decrease Midwest for a while. It began with Hank Charcuterie in Lawrence, the butcher shop-turned-restaurant that saved bringing Kansas Citians throughout the border for a style of his foie gras pork sausage. Good bought the sensation he’d fare higher if he relocated, and this summer season, Fox and Pearl (his daughters’ center names) opened in a historic constructing within the Westside neighborhood. The centerpiece of this trendy restaurant is the wood-fired fireside within the eating room from which heavy plates of smoked goat chorizo, entire grilled trout and braised quick rib movement like Shakespearean sonnets.
If you wish to know what fashionable Kansas Metropolis eating appears like, that is it — which is why it’s our 2019 Restaurant of the Year.
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