Novel

Name: Novel
Address: 1927 McGee Street, Kansas City, MO, US, Kansas City, MO, 64108, US
Telephone: +18162210785

American

Finely sliced duck breast served on a small plate with little broccoli garnishes.

Seared Hiramasa Kingfish featuring fresh fish, pesto, olives and toasted bread crisp components.

Strawberry mousse dome plated in a shallow colored bowl with a strawberry puree swirl.

Location information

1927 McGee Street, Kansas City, MO

(816) 221-0785

Monday-Thursday: 5:00pm - 9:30pm
Friday-Saturday: 5:00pm - 10:00pm
Sunday: Closed

www.novelkc.com

Something delicious is on the way

Novel is still putting the finishing touches on their KC Restaurant Week offerings. We’ll publish their menu as soon as it’s ready. Check back soon, or for an easy way back.

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Location information

1927 McGee Street, Kansas City, MO

(816) 221-0785

Monday-Thursday: 5:00pm - 9:30pm
Friday-Saturday: 5:00pm - 10:00pm
Sunday: Closed

www.novelkc.com

About

Cuisine

American

Dining options

Dine-in

Other Options

Drink Pairings

“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

Crossroads

Once-vacant warehouses now house carefully curated galleries in the Crossroads. It’s here that visitors can truly take in the arts, both hanging in showrooms and spray-painted onto building exteriors—while restaurants, breweries and speakeasies round out the neighborhood that the arts built.

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