Story by Dave Eckert / Intro photo courtesy of Acre, Pilsen Photo Co-op
The idea of small plates-shareable dishes has been around for centuries. The most well-known of these concepts, Tapas, originated in Andalucia, in southern Spain with small, salty snacks served for free in bars with the purchase of beer or a glass of wine. Tapas, as with other small plate concepts around the globe, features specific dishes, but in the U.S., there really are no rules when it comes to a small plate option. I personally love the concept. It gives me the chance to try more items, be a bit more adventurous, and better match my choice of wine with the cuisine. What follows are four small plate options for you to check out here in Kansas City.
Photo courtesy of La Bodega
First, the King of tapas in KC, La Bodega on Southwest Boulevard. “I bought the original Boulevard Cafe in 1997 with the vision and plan to convert it into KC’s first authentic Spanish Tapas Bar, which has now been operating for more than 25 years!” owner James Taylor shared.
Taylor said he had two good friends from Spain, with whom he traveled in their native land for nearly a month. He says he cooked for one of their mothers. The dishes he cooked there became the basis for the recipes used at La Bodega here. “It has all come full circle, and I am very proud to have been able to provide this experience to Kansas City. We always strive to take our guests on a mini vacation to Spain!” Taylor remarked.
Photo courtesy of OMBRA
From 25 years in business to less than two, my next visit brings me to OMBRA in The Village at Briarcliff. “I knew I wanted to own a restaurant since I was a kid watching Emeril Lagasse and Iron Chef with my mom. Growing up in the Northland, I remember having to drive so far to dine at any nice restaurant in the city. As I looked to fulfill my dream, I sought somewhere North of KC that could showcase the animals and produce Kansas City offers,” OMBRA co-owner Sarah Nelson told me. “My goal with OMBRA is to provide a dining experience based on seasonality, ethical sourcing, and community. The name comes from a Venetian phrase, “Dame un’ombra,” which was used among friends to suggest going to grab wine from the vendors in the shadow of the San Marco Piazza. The act of communing with food and drinks is my biggest joy in life and what I hope to share with KC through OMBRA.”
Nelson says she specifically wanted to offer small plates as a contrast to a typical midwestern dining experience, which often includes more food than you can eat in one-sitting. “Small plates put guests in control of their meal through the pacing, the portioning, and the ingredients they consume,” Nelson concluded.
Photo courtesy of Acre, Pilsen Photo Co-op
At Acre restaurant in Parkville, chef-owner Andrew Longres provides both quality and quantity through delicious well-aged cuts of amazing beef cooked over an open fire, which forms the heart of Longres’ supremely midwestern eatery. Now, however, in between lunch and dinner service, customers can order from Longres’ Grazing Menu, his first foray into the small plates arena.
“We’re looking to fill in the blanks and awkward pauses between meals. We’ve got you covered whether you’re craving something savory or sweet, big or small,” said Longres. “Guests love the edited Grazing experience, where they can still enjoy our popular burger and classic steak frites featuring a six-ounce striploin with chimichurri, but also smaller bites, like our pimento cheese hush puppies with hot honey and Green Goddess dressing or an order of Parmesan garlic fries.”
Finally, a new business, and concept, for Kansas City – Blanc Champagne Bar, which you will find at 3835 Main Street in the former Canary location. Blanc is set to open later this summer. Owner Jordin Johnson shared her vision for Blanc. “Champagne is best shared, so what better way than to create a place where you can appreciate the amazing drink, enjoy time with friends and family and celebrate life’s moments? We will offer a beautifully curated list of Champagne and sparkling wine from all over, in addition to fun sparkling cocktails and Champagne flights, so guests can experience all Champagne has to offer,” Johnson told me.
The man with the culinary plan for Blanc is chef and personal friend, Chad Tillman. Tillman told me his small plate approach will feature familiar, but elevated, foods. “Charcuterie, cheese, shareable plates, and caviar service will also be available. Brunch will roll out 3 to 4 weeks after opening. Roof top will open seasonally with pop-ups featuring food and wine collaborations and opportunities for private rooftop experiences for any occasion,” Tillman shared.
Sounds great. I can’t wait. In the meantime, you’ll find me scouring the metro for other tasty small plate options. Cheers!
