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What’s Hot in: Kansas City, Mo.

Boudreaux’s Louisiana Seafood and Steaks

10551 Mission Road, Leawood, Kan. (913) 649-5800.Seats: 190.Cuisine: Cajun.Specialties: crawfish étouffée with onions, bell peppers, celery, garlic and Cajun seasoning blend with rice; chicken and andouille sausage jambalaya with onions, tri-colored bell peppers, celery and Cajun seasoning blend in tomato-based sauce; Boudreaux’s house specialty seared ribeye steak with sweet-onion dressing.Main courses: $15-$24.Chef-owner: Robert Boudreaux.

Restaurant Michael Smith

1900 Main St. (816) 842-2202. .Seats: 72.Cuisine: contemporary American.Specialties: cumin-spiced swordfish with braised artichoke hearts, spinach, garbanzo beans and preserved-lemon vinaigrette; eight-hour pork roast with green-onion risotto, Jaliscan pico de gallo and natural pan sauce; seared ahi tuna and short-rib ravioli with Oregon chanterelles, wilted spinach and foie gras sauce.Main courses: $19-$29.Chef-owner: Michael Smith.

Room 39 @ Mission Farms

10561 Mission Road, Leawood, Kan. (913) 648-7639. .Seats: 80.Cuisine: seasonal American.Specialties: grilled barramundi with wild rice, chana dal and heirloom pepper pilaf, baby eggplant and herb oil; roasted duck breast with poached local finger-ling potatoes, spaghetti squash and mustard pan sauce; sea scallops with creamy white beans, bacon and herbs, roasted turnips and romesco sauce.Main courses: $19-$26.Chef-owners: Ted Habiger and Andy Sloan.

Scotty’s on 39th

1403 W. 39th St. (816) 505-3200.Seats: 95.Cuisine: contemporary American.Specialties: wood-fired and roasted shrimp, scallops, salmon and cod in tomato-fennel broth over greens; cold-smoked and roasted prime rib with braised root vegetables, new potatoes with sherry, au jus and horseradish crème; wood-fired lamb rack with rosemary Dijon crust, Madeira sauce and blue cheese au gratin potatoes.Main courses: $12-$29.Chef-owner: Scott Warren.

Trezo Mare Ristorante

4105 N. Mulberry Drive. (816) 505-3200. .Seats: 300.Cuisine: Mediterranean seafood.Specialties: wood-fired wild Alaskan coho salmon with oyster mushroom risotto, aged balsamic butter and lemony greens; grilled cold-water lobster on rigatoni in lobster cream sauce with sweet-pepper pesto; wood-fired chicken breast on greens with blackberry vinaigrette, blue cheese and crispy parsnips.Main courses: $13-$36.Chef: Michael Peterson.Owners: Alfredo Teuschler and Patrick Quinlan.

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