If you're a foodie in Kansas City, then you should make a stop at RYE, in Leawood, Kansas. And the next stop should be BLUE STEM, in KCMO. Both these restaurants are owned by Megan and Colby Garrelts. Not to forget that the Colbys have James Beard wins and other laurels , snug in their kitty. They celebrate Midwestern food in their signature style. Jazzed up comfort food, with a hint of Farm to Table thrown in the mix.
We decided to dine in RYE for my birthday last year. It was a typical cold Midwestern evening, and we wanted some comfort food, which was also special and suited the occasion.
While the BLUE STEM spells out, fine dining in every way, RYE is more casual, in both its decor, approach and menu. As we had a toddler in tow, we gave up the lure of settling down on the bar stools, and opted for a comfy table in the dinning room. Recycling vintage wine bottles for water was such a great idea. I am surely gonna try this at home, sometime soon.
As it was a special night, it had to be spirited. We decided to skip the traditional choices and asked our server to surprise us. She had a quick chat with us, regarding our favorite flavor profiles and alcohol choices and then came up with her suggestions.
The Man opted for COFFEE AND CIGARETTES and I opted for PIM'S PUNCH. Mine was nice and fresh and fruity but it was the man's cocktail which blew our socks away and got the party started. It was complex, yet smooth, smoky and everything nice. We had to drive, so we didn't dare order for a second round. But I am surely going back to RYE, in a cab, to try out a few rounds of COFFEE AND CIGARETTES. Our best regards to the bartender .
Whenever we dine out, its always great to know, where is our food coming from. In a true Farm To Table strain, RYE gives due recognition to all the farms who were catering to the kitchen and to our table. Did I mention, that my favorite farm, GREEN DIRT FARM, was also on the list .
We started off our daughter with some MINI SLIDERS AND FRIES. But she was more interested in our choice of Appetizer.
We decided to get the party rolling with the RYE BUTCHER BOARD. That was literally the Midwest, served on a plate for us. The choicest selection of cured meats, with a generous helping of pickles, spicy and coarse grain mustard and not to forget the crostini. It was literally meat heaven. And did I mention, that Food Coma had already started to creep up its head.
But wait, the main course,was yet to arrive. We had opted for two different entries, rather than opting to share. What were we thinking?
The man opted for SMOKED PORK SPARE RIBS which came with a choice of sides and pickles. He went ahead to order a LOADED POTATO with it. Yes, with the extra sharp Cheddar Cheese, fried Bacon and scallions. Coming back to the Spare Ribs, they fell of the bone, at the slightest tough, yet had a great texture, when you took a bite. Not overtly sweet or clawing in any way.
I decided to go with SHRIMP AND GRITS(WITH PULLED PORK). The reason why I mention the Pork in a bracket, is that I had forgotten to read about that in the menu. While I thought, I am better off, ordering simple small plate, what came to me, was the Chef's version of a SURF ' N ' TURF. But the foodie in me was not complaining in any way. The Grits stole the show for me, in the first place. Sometimes, its the easiest of things,which are the most difficult to cook with, or infuse flavor into. Grits is a case in point. If you are not an expert, you will land up with a rubbery gloopy mess on your plate. The grits melted in my mouth and I knew the rest had to be good. The BARBECUE SHRIMP did have a Southern flair to it but the Pulled PORK screamed Midwest in all its glory. It all went down together pretty well. Now thats's how Birthday dinners should be.
We were pretty full by this time, and would have had trouble, getting off our seats, with our super full tummies. But there had to be dessert. Twinkling candles and decadent desserts complete the birthday party for sure.
PEACH COBBLER with SUMMER ICECREAM for Mommy and Daddy and an order of CHEF MEG'S SPECIAL COOKIES for our darling daughter. We had heard that Chef Megan uses pure lard in her Pies and Crumbles and Cobblers, and when we took our first bite, we knew we had heard right.
Every course was thoughtfully crafted and beautifully presented. The portion sizes were quite generous. And it was great to see that the Chefs had paid such attention in designing the kids menu as well. A great dinner and some lovely memories.
LINKS MENTIONED IN THIS POST:
RYE, KC : http://www.ryekc.com
DISCLAIMER: This is not a Sponsored Post. The opinions are of those of mine and mine alone. The Dinner was paid by us, in full.
No comments