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Black Garlic Restaurant

Mesob Restaurant and Rum Bar Mesob
Neighborhood: Midtown/39th Street

3601 Broadway Blvd
Kansas City, MO 64111
United States

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(816) 214-6939
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Dinner Menu $65

Course 1

Course Items
Jerk Bao Buns
smoked jerk chicken | fried onions | chipotle aioli
Crab Cake
blue crab meat | pickled onions | chipotle aioli | balsamic reduction | micro salad
Brussels Sprouts
candied walnut | caramelized onions | fennel | feta cheese

Course 2

Course Items
Mesclun Winter Salad
roasted beets | carrots | chevre goat cheese | quinoa | honey dijon vinaigrette
Butternut Bisque
butternut squash | crostini | feta cheese | pumpkin seed
Spinach Salad
candied walnut | goat cheese | blueberries | raspberry

Course 3

Course Items
Short Ribs
green beans | gruyere mashed potatoes | au jus | red wine reduction
Shrimp and Grits
blackened shrimp cheese grits | creole sauce
Beef Tibs
bite-sized sirloin steak | house spices | onions | tomatoes | clarified herb butter | served with injera and salad
Misor Wot
red lentils | rich berbere sauce | onions | ginger and garlic | served with injera
Chicken Jambalya
andouille sausage | chicken | bell peppers | onions | celery | rice
Seared Salmon
broccolini | sundried tomatoes | truffle citrus butter

Course 4

Course Items
Upside Down Cake
house-made red velvet pineapple | chocolate upside-down cake
Cheesecake (gf)
cheesecake | lemon curd
Hours:

Tuesday-Thursday: 5pm - 9pm
Friday-Saturday: 5pm -10pm
Sunday: 5pm - 9pm

With us, every meal is a celebration of culture, spice, and good company. We cook with depth. We serve with intention. And we welcome you to taste the story. So come in and stay a while. Let us take care of your dinner plans.

Each dish is a tribute to where we come from and where we’re going. Black Garlic isn’t just a restaurant—it’s a love letter to ancestry, a gathering space for community, and a new chapter of homeland cooking.

Our name speaks to transformation—just as black garlic is created through slow fermentation, our dishes are crafted through time, tradition, and bold innovation. We fuse the warmth of berbers with the fire of jerk. We plate injera beside plantain, shiro beside escovitch, and pour rum beside honey wine.

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