Story by Dave Eckert | Intro photo by Aqua Penny’s
When it comes to cuisine in Kansas City, there can be no argument barbecue is king. It’s a given that barbecue and Kansas City go hand in hand, but what about fresh seafood? Can you experience that in this landlocked metro? In a word, yes. What follows are stories of how four local restaurants do just that.
Raw bars are probably the easiest way to get your fresh seafood fix in Kansas City. One of the best, in my opinion, can be found in Leawood’s Park Place development at Aqua Penny’s, a relatively new seafood restaurant launched by Penny and Doug Mufaka. Michael Warner handles much of the marketing for the Mufakas expanding restaurant empire. Warner says Chef Penny wants to take guests on a gastronomic journey. “We want our guests to feel like they’re on vacation, sitting in an upscale restaurant sipping craft cocktails and experiencing the freshest seafood,” Warner shared.
Photos courtesy of Aqua Penny’s
At Aqua Penny’s, the seafood, either from the raw bar or off the menu, is as fresh as it can possibly be. “Our seafood options are always the freshest because we follow the seasons and purchase only the finest products available from only the most reputable vendors. That allows us to gain access to the best from around the world,” Warned told me. “Our Raw Bar is a great example of our commitment. We offer two proprietary oysters from the East Coast and three to five additional oyster features from the East and West Coast and British Columbia. We also feature freshly-made steamers, Crudos, seafood towers, caviar, and much more!”
Diners will find more great fresh seafood at Wandering Vine at the Castle in Shawnee. Opened in 2020, Wandering Vine has quickly become a favorite for seafood and wine lovers. I chatted with Executive Chef Bryan Sparks. “Wandering Vine is rooted in the belief that food and wine bring people together, transcending borders and creating moments of joy, connection, and exploration,” Sparks detailed. “Whether you’re savoring a dish inspired by the Mediterranean coast or a glass of wine from a vineyard halfway across the world, the experience strikes a balance between global sophistication and local warmth.”
No matter what the experience, Sparks says the ingredients will be as fresh as possible. “We source our fish and seafood from local specialty suppliers who fly the freshest products into Kansas City, purchased from a wide range of fisheries to ensure the highest quality products at any given time of the year. We evolve our menu seasonally to utilize the best and freshest products available,” Sparks stated.
Chef Christopher Jones has been featuring fresh seafood at Mudbug Cajun Po’ Boys for eight years, first in a food truck, and now, in a brick-and-mortar location on Vivian Road in the Northland. Jones says fresh seafood has been the basis of his cuisine his entire professional life. “I don’t have any trouble accessing fresh seafood, which I do every week. I use a small company that I’ve been using for 25-plus years. They are reliable, consistent, and the product is always fresh and delicious,” Jones shared.
In any given week, Jones brings in multiple fresh seafood items. But, for me, what makes Mudbug truly fresh and tasty is Jones’s weekly seafood special, which changes each week based on availability and price. “It could be scallops, redfish, basa, crab, skate wing (my personal favorite), or any number of other fresh seafood. That’s what we want our customers to experience, and that’s what we deliver every week!” Jones exclaimed.
Photos courtesy of Farina
Finally, a chat with James Beard award-winning chef and author, Michael Smith, who co-owns the seafood-centric gastronomic palace, Farina, with his wife, Nancy. Farina celebrated its sixth anniversary in February. I asked Smith to reflect upon his vision for the restaurant. “We wanted to create a comfortable restaurant with great street views and an oyster bar. We didn’t want a box-style dining room; we needed some action. We aimed for a wine-focused restaurant with temperature-controlled wine storage, and ultimately, we wanted to make fresh pasta every day,” Smith shared. “We needed to establish a fun atmosphere that could compete with the corporate restaurants in every big city. Considering the newly built hotels, apartments, and condos nearby, I believed the Crossroads would change dramatically, and I wanted to create something comfortable yet unique, modern, and delicious.”
Passing by the raw bar on your way to Farina’s dining room, there can be no doubt fresh and delicious seafood plays a major role at the restaurant. “We fly fish and seafood from Island Creek Seafood, Fortune Fish, Bemka Caviar, and Wulf’s Fish. We receive oysters and seafood four of the five days we are open, so there’s never a doubt the dinner is getting extremely fresh seafood,” Smith stated. Finally, I asked Smith if there were any challenges featuring fresh seafood in landlocked Kansas City. His answer left no doubt. “FedEx and UPS address all issues related to being landlocked. Overnight delivery! I order caviar by noon any day, and it arrives the next morning. I order fresh white and black truffles from Alba, Italy, on Sundays; they arrive Wednesday morning!” Smith told me.
Sounds good to me. I guess I’ll see them Wednesday evening! Cheers!
