Leawood/Overland Park Guide to Kansas City Restaurant Week 2016 [Sponsored]

The filet with a mushroom demi-glace at Tavern at Mission Farms.

The filet with a mushroom demi-glace at Tavern at Mission Farms.

With a few days left before Kansas City Restaurant Week, presented by US Foods, concludes on January 24th, there’s not a meal opportunity to waste. Venture to Tavern in the Village, Sullivan’s Steakhouse, Gaslight Grill, Talk of the Town Grill & Bar, or more than 180 venues for a $15 two-course lunch or $33 three-course dinner.

Tavern at Mission Farms, (10681 Mission Road, Leawood) 913-213-6588

Executive chef Mark Royer prepares some of the greatest hits from the Tavern at Mission Farms’ menu. Rather than an introduce an array of specials, Chef Royer and general manager Jason Connor prefer to offer dishes that regular patrons know and love.

For instance, Chef Royer brings out a quintessential Midwest meat-and-potatoes dish that makes a lasting impression. A hand-cut beef filet is topped with a mushroom demi-glace and served with asparagus and roasted fingerling potatoes covered by applewood smoked bacon and Gruyere cheese.

“The fingerling potatoes come from farmer Dennis Smith,” Royer says. “His farm Simply Foods is based in central Missouri.”

Royer uses local produce when available. He asserts that Tavern at Mission Farms is popular for several reasons. He says, “We serve nice proteins that are hand cut and fresh seafood. The preparation is simple but done well.”

Royer worked in kitchens during his college studies in Minnesota. After college, he returned to Kansas City in 2003, began working in kitchens and worked his way upward to executive chef. His straightforward, unfussy approach to cuisine is evident by other offerings on the Restaurant Week menu.

Besides the filet, other dinner entrees include top-selling braised pork osso buco with risotto and locally grown roasted vegetables, or the fish special of herb-encrusted mahi mahi with corn fritters and ratatouille. Royer says, “We sell 15 to 20 orders of the mahi each day.”

Lunch specials include the house burger, a number-one seller, and the lemon pepper tilapia with herb orzo. Both lunch and dinner meals start with an option of Caesar or wedge salad. Guests may finish the meal with lemon tiramisu or sugared donuts.

The eight-ounce filet with gorgonzola garlic butter at Sullivan's Steakhouse.

The eight-ounce filet with gorgonzola garlic butter at Sullivan’s Steakhouse.

Sullivan’s Steakhouse (4501 W, 119th Street, Leawood), 913-345-0800

This year, the Restaurant Week menu is a “teaser of our signature dishes,” says chef Wesley Boston.

As the restaurant chain’s name suggests, steak is a focal point on the menu and in the kitchen. Chef Boston and his team hand-cut filets of beef, New York strip, pork tenderloin and other cuts to specification. Meats are sourced from suppliers in Kansas, Iowa and Nebraska. Before the beef arrives at the steakhouse, it has already been wet-aged for 28 days to lock in flavor. Chef Boston will age certain cuts up to 35 days before serving.

“The additional aging brings out great flavor and helps to tenderize the meat,” he says.

First course options for lunch include an iceberg wedge with blue cheese dressing, Caesar salad or shrimp and lobster bisque. The second course selections are an eight-ounce sliced New York strip, roasted chicken with balsamic reduction, Bay of Fundy salmon with citrus tarragon butter, or blue cheese meatloaf, made from beef tenderloin and served with Bordelaise sauce and sautéed mushroom and onions. Entrees come with a side of garlic mashed potatoes or vegetables.

Dinner starters are the same as lunch with the addition of a fresh market salad with herb vinaigrette. Entrees include an eight-ounce hand-cut filet mignon, 12-ounce. New York Strip, roasted chicken with balsamic reduction, or Bay of Fundy salmon with citrus tarragon butter.

“The Bay of Fundy salmon comes from Nova Scotia,” says Boston. “It’s wild-caught and some of the best in the world. We fly it in several times per week.”

For an upcharge, guests can order a signature sauce, signature butter, or pairing such as Oscar jumbo crab, asparagus and bearnaise sauce, or warm water lobster tail.

Made in-house, dessert choices for dinner include New York-style cheesecake, key lime pie with raspberry sauce, Bananas Foster bread pudding with vanilla ice cream and caramel sauce, ice cream or sorbet.

“The average check for dinner with a cocktail, appetizer, or dessert averages $65 to 70,” says Boston. “For $33, diners have the opportunity to ‘ride all the rides’ whether you’re an occasional or first-time guest that we hope will become a lifetime guest.”

The Royal Chief Burger at Talk of the Town.

The Royal Chief Burger at Talk of the Town.

Talk of the Town Grill and Bar (11922 W. 119th Street, Overland Park), 913-661-9922, talkofthetowngrill.com

“Talk of the Town is a sports bar with exceptional bar food,” says general manager Kristi Grow.

The description sums up this favorite destination for sports fans, families and singles that want to eat something beyond fried food while being able to catch a game.

The Restaurant Week menu includes familiar and upscale dishes that hit a homerun. For lunch, starter options include a side salad, side Caesar salad, or cup of any soup. Entree choices range from the mighty Royal Chief burger topped with shaved prime rib and onion ring to blackened fish tacos topped with mango salsa and served with a side of Spanish rice. Or, opt for the Carolina/Atomic Yaddi-style wings, which sound intriguingly hot, with fries.

Dinner choices are a slam dunk for a filling meal. First course choices include mozzarella sticks, onion rings, Yaddi-style Buffalo wings, side salad, or side Caesar salad. Moving to the second course, guests may choose from fish and chips, shrimp scampi, chicken-fried chicken, or six-oz. prime rib (while supplies last). Finish off dinner with Oreo churros, key lime pie, or brownie sundae.

The tomato and olive bruschetta at Gaslight Grill.

The tomato and olive bruschetta at Gaslight Grill.

Gaslight Grill (5020 W. 137th Street), 913-897-3540, 

For Restaurant Week, Chef Michael Hall developed an assortment of special dishes not found on its regular wet-aged and dry-aged steaks and seafood-driven menu.

Note that Gaslight Grill is only open for dinner. Appetizers include bruschetta Martini, tomato and olive with a drizzle of olive oil and balsamic vinegar and toasted slices of bread in a Martini glass; shrimp thermidor consisting of baked shrimp with béchamel sauce and Parmesan cheese served on a scallop shell with toasted ciabatta; and a spinach salad with hot bacon dressing.

Entrees include a bacon-wrapped filet with garlic mashed potatoes and green beans; stuffed chicken filled with artichoke and sun-dried tomato served with tomato basil risotto and sautéed spinach; and salmon stuffed with crab, shrimp, and brie with garlic mashed potatoes and grilled asparagus on the side.

Wind down the meal with one of three desserts such as creme brulee and mixed berries, mini chocolate molten cake with Kahlúa hot fudge and vanilla bean ice cream, or upside-down apple pie made with a toasted walnut and brown sugar crust served with vanilla bean ice crea

Kansas City Restaurant Week is sponsoring a series of posts about the menus and food of restaurant week, which runs from January 15 through January 24, 2016. Earlier, Pete Dulin covered downtown and the River Market, Westport/39th Street and Plaza/Brookside/Waldo. The Recommended Daily is a Silver Sponsor of KCRW. The culinary showcase also serves as a fundraiser with 10 percent of KCRW sales going to BoysGrow, Children’s Center for the Visually Impaired, Cultivate Kansas City, Kansas City Regional Development Foundation, and the Greater Kansas City Restaurant Association Educational Foundation.


Pete Dulin is a Kansas City-based writer and author of Last Bite: 100 Simple Recipes from Kansas City's Best Chefs and Cooks. http://lastbitecookbook.com/

Be first to comment