Neighborhood: Crossroads
1927 McGee St,
Kansas City, MO 64108
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Dinner Menu


Course 1

Butternut Squash Soup - Coconut milk braised tapioca, cardamom and jalapeño schug, black mustard seeds
Brussels Sprout Salad - Honeycrisp apple, cashew vinaigrette, pickled cranberries, rubbed sage
Pork Toast - Braised pork and ham breaded and fried, avocado, smoked tomato hoisin sauce, red onion
Ravioli - Beef short rib, blue cheese butter, spinach pasta, kalamata olive, barrel-aged soy sauce

Choice of Entree

Seared Diver Scallops - Sweet potato puree, tamarind, palm sugar, lime and thai chili
Faroe Islands Salmon - Sunchoke tahini, red wine shallots, sunflower seeds, preserved meyer lemon, trout roe
Pekin Duck Breast - Orange, charred broccoli, miso aioli, honey-rice wine glaze
Duroc Pork Chop - Dry aged rib chop, pork belly, salsa roja, charro beans, green onions

Choice of Side

Fried Cauliflower - Walnut vinaigrette, smoked raisins
Creamy Whipped Potatoes - Pink peppercorns, chives
Green Beans - Fermented black bean, whipped tofu
Roasted Beets - Plum sauce, young ginger, hot mustard


Matcha Tiramisu
Chocolate Peanut Butter Pavlova
Pear Streusel Cake


Tuesday-Thursday: 5:00PM - 9:30PM
Friday-Saturday: 5:00PM - 10:00PM

"I was working as a sous-chef in a popular French-Vietnamese restaurant in New York City in 2010. About a year after we opened the Executive Chef stepped down and we were forced to reevaluate the concept and the direction that we wanted to take the restaurant.   The menu played on all our culinary and cultural backgrounds as well as techniques that we had learned over the years in all our respected positions. The menu ran the gambit from Southeast Asian, Caribbean, South American, Middle Eastern to Western European and much more.  It was also critical that we were sourcing our products responsibly, utilizing local farms, butchers and fisheries and paying close attention to what was at the height of seasonality.  The new menu and concept came together organically and then we were faced with a dilemma.  What category does our restaurant fall into now?  How do we brand this style of cuisine with so many influences and factors?

The solution at the time was to call ourselves New American. All over the country people were pushing themselves in new directions and experimenting with new techniques and flavors.  When I say we were doing something original and new I don’t mean we were revolutionizing the industry, or doing something unprecedented, I simply mean that the dishes we conceived and cooked were our own.  They borrowed all sorts of influence and we owe credit to all the teachers and cooks and chefs that came before us, but they were our novel ideas." - Ryan Brazeal, Owner/Chef

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