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Michael Smith Kansas City


tacovender
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Why, chez moi, naturellement.  We could hardly call our signature sandwich a moosnsqrl burger, after all.  And to bring this back on topic, the burger on Michael's menu really is called a "SmithBurger" - served with port ketchup, tomato and bleu cheese.  I'm guessing that they will actually risk my life and serve it MR, to, unlike an unfortunate number of places who have caved-in to the tort laws.

Since when has it become criminal to eat meat that still slightly bleeding? Oh, wait, that's why I only eat u.e.Burgers, chez moi, aussi. :hmmm:

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

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ulteriorepicure@gmail.com

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  • 3 months later...

Dinner at Michael Smith's this past weekend was very good. The braised rabbit with gnocchi, and chanterelles was perfect for this cool weather and my sturgeon was beautifully seared. The girlfriend's simply roasted Campo Lindo Chicken Breast was flavorful and moist. I have to say that the atmosphere and the overall vibe of the restaurant was full of energy. Service was unobtrusive, caring, and timely. This certainly exemplified an outstanding median of casualness in an upscale fine dining restaurant. You can just feel the confidence from everyone from the service staff, the chef, and the guests. Oh, and for desserts a perfectly executed trio of autumn that included Pumpkin Ice Cream with Candied Ginger, Pecan Pie Tartlet, and a Cranberry-Apple Crisp along with a Gateau Basque served with Roasted Plums finished the meal.

Any word on ExtraVirgin yet?

"cuisine is the greatest form of art to touch a human's instinct" - chairman kaga

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What is ExtraVirgin?

Chef Smith's more casual, tapas-y place that's set to open in the space formerly known as The Blue Gallery, adjacent to his eponymous restaurant. It was originally slated for October, IIRC.

Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

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  • 3 months later...

Finally.

I've always wondered why Michael Smith doesn't offer a cheese course. 40 Sardines (as far back as I can remember) did. It was wonderful. The selections were novel and always well-presented.

I was recently at Michael Smith, and was delighted to find "Artisinal [sic] Cheese Plate" ($14). The four printed offerings were: Burrata, Petit Basque, Forme d'Ambert, and 18-month white Cheddar. Not that I had the slightest hesitation to order this without thought, I did take a moment to review my sweet choices. A few appealed to me, but I really wanted cheese.

I've had three of the cheese before (I've had aged white Cheddar, but not sure which artisan this was from) and love 'em greatly. However, I RARELY see burrata, a cheese I dearly love, on a Kansas City menu, and, definitely, not on a cheese plate. (Besides 40 Sardines, and maybe bluestem or Room 39, I don't think I've ever seen it in this city.) And, given the choice, I'll usually spring for cheese over sweets.

I must say, for $14, you get a very nice assortment of fine cheeses. However, I note, there was no burrata. Instead, the progression was Petit Basque, Manchego, Forme d'Ambert, and 18-month white Cheddar. This was particularly disappointing because the server had not notified me of the substitution. (I *think* I even mentioned that I was especially excited about the burrata - but maybe that was my enthusiastic inner dialogue).

Regardless, it was most enjoyable. The generous cuts of cheeses were lined up (it's probably enough cheese for two or three people), with an entourage of almonds in honey, slices of shaved pears, a wonderfully red wine-reduced fig compote (especially good with the white Cheddar), and a good heap of toasted baguette slices drizzled with olive oil.

On one minor note, I'm not sure I agreed with the progression. Here, the white Cheddar is quite sharp and aged, and on most cheese progressions would probably be last. But I think here, the Forme d'Ambert (a creamy pungent blue) was more aggressive-tasting and should have followed, instead of preceded the Cheddar.

I'm thrilled to see one more restaurant in KC putting out a great cheese plate. The others that come to mind are bluestem, 40 Sardines, JP Wine Bar, Aixois, and 1924 Main.

Edited by ulterior epicure (log)

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

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Finally. 

I've always wondered why Michael Smith doesn't offer a cheese course.  40 Sardines (as far back as I can remember) did.  It was wonderful. The selections were novel and always well-presented.

I was recently at Michael Smith, and was delighted to find "Artisinal [sic] Cheese Plate" ($14).  The four printed offerings were: Burrata, Petit Basque, Forme d'Ambert, and 18-month white Cheddar.  Not that I had the slightest hesitation to order this without thought, I did take a moment to review my sweet choices.  A few appealed to me, but I really wanted cheese.

I've had three of the cheese before (I've had aged white Cheddar, but not sure which artisan this was from) and love 'em greatly.  However, I RARELY see burrata, a cheese I dearly love, on a Kansas City menu, and, definitely, not on a cheese plate.  (Besides 40 Sardines, and maybe bluestem or Room 39, I don't think I've ever seen it in this city.) And, given the choice, I'll usually spring for cheese over sweets. 

I must say, for $14, you get a very nice assortment of fine cheeses.  However, I note, there was no burrata.  Instead, the progression was Petit Basque, Manchego, Forme d'Ambert, and 18-month white Cheddar.  This was particularly disappointing because the server had not notified me of the substitution.  (I *think* I even mentioned that I was especially excited about the burrata - but maybe that was my enthusiastic inner dialogue).

Regardless, it was most enjoyable.  The generous cuts of cheeses were lined up (it's probably enough cheese for two or three people), with an entourage of almonds in honey, slices of shaved pears, a wonderfully red wine-reduced fig compote (especially good with the white Cheddar), and a good heap of toasted baguette slices drizzled with olive oil.

On one minor note, I'm not sure I agreed with the progression.  Here, the white Cheddar is quite sharp and aged, and on most cheese progressions would probably be last. But I think here, the Forme d'Ambert (a creamy pungent blue) was more aggressive-tasting and should have followed, instead of preceded the Cheddar. 

I'm thrilled to see one more restaurant in KC putting out a great cheese plate.  The others that come to mind are bluestem, 40 Sardines, JP Wine Bar, Aixois, and 1924 Main.

Yum, I'm going to have to hit Whole Foods today for some cheese and stop by Lukas Liquor for some wines.

Also, were you able to determine whether or not Extra Virgin! was open yet or when it might be coming?

"A woman once drove me to drink and I never had the decency to thank her" - W.C. Fields

Thanks, The Hopry

http://thehopry.com/

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Also, were you able to determine whether or not Extra Virgin! was open yet or when it might be coming?

No, it is not.

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

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Burrata is really hard to find from a wholesale vender and it does not last long. I have had it. It seems to be best during tomato season :smile:

Edited by ChefCAG (log)

“Nobody can be so amusingly arrogant as a young man who has just discovered an old idea and thinks it is his own." - Sydney J. Harris

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Burrata is really hard to find from a wholesale vender and it does not last long. I have had it. It seems to be best during tomato season :smile:

Several years ago our daughter was a cheese specialist at Whole Foods in Minneapolis. She would bring us burrata every summer, packed in a cooler, for us to have with tomatoes. We always looked forward to our burrata arriving.

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Burrata is really hard to find from a wholesale vender and it does not last long. I have had it. It seems to be best during tomato season :smile:

Several years ago our daughter was a cheese specialist at Whole Foods in Minneapolis. She would bring us burrata every summer, packed in a cooler, for us to have with tomatoes. We always looked forward to our burrata arriving.

Hence, can you understand the heartache I experienced when no burrata appeared on my cheese plate? My anticipation was great, and the let down was even moreso. :sad:

ChefCAG, I'll be on the watch-out for burrata as soon as tomato season opens.

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

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I went for the first time last Saturday.

I was impressed with their menu and had a good experience overall.

My favorite dishes were the scallop appetizers (wish I would have ordered the braised rabbit) and the duck breast entree. Both were executed very well.

I had heard a lot about the 8-hour pork roast but mine was a little dry, as was the veal.

Nice place down in the Crossroads.

I'd definitely go back.

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  • 2 weeks later...

On March 25, Michael Smith will begin offering Happy Hour Tuesday-Friday 5pm-7pm. Here's the blurb from his press release:

"Our drink specials will include premium liquor, fresh squeezed cocktails & award-winning wines. Chef Smith has created a tempting and delectable appetizer menu that is sure to please."

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

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  • 6 months later...

Long overdue bump on this thread . . .

A couple of us met for happy hour tonight and I personally enjoyed a couple of things from the half-price apps men:

scallops . . . served atop a couple of sauces which, I later wished, I had married a bit more on the plate (I was trying for "pure" bites but ultimately discovered on the last couple of plate-cleaning swipes, was a mistake)

I purloined a bite of the boudin and it was stellar.

Coupled with half-price wines by the glass . . . very nice

Judy Jones aka "moosnsqrl"

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher

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I purloined a bite of the boudin and it was stellar.

Oh, it's back! I had the boudin last year around this time. It is very stellar.

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

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I went there a couple of weeks ago and the boudin was as good as I have had anywhere.

Yeah, the boudin was terrific, though I wish moosnsqrl had purloined more than a single bite, as I really didn't need that whole thing after polishing off a plate of the braised rabbit gnocchi.

The gnocchi were really well-crafted, and the slow-cooked meaty mushroom mix really hit the spot with a glass of wine on a drizzly early fall day.

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I purloined a bite of the boudin and it was stellar.

Was it Boudin Blanc or Boudin Noir?

Ha! I only wish!

Boudin blanc.

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

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  • 3 months later...
  • 1 month later...

Looking back on 2008, one of the best desserts I had was at Michael Smith. It was called "Fresh Bartlett Pears" and featured a whole, very ripe, Bartlett pear cut into wedges, drizzled with honey, and served with chunks of Parmesan cheese. It was kind of brilliant. If you hurry, you might still find it on the menu.

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

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Looking back on 2008, one of the best desserts I had was at Michael Smith.  It was called "Fresh Bartlett Pears" and featured a whole, very ripe, Bartlett pear cut into wedges, drizzled with honey, and served with chunks of Parmesan cheese.  It was kind of brilliant.  If you hurry, you might still find it on the menu.

I second this dessert. I loved it in its complete simplicity of flavors that worked so well.

It is good to be a BBQ Judge.  And now it is even gooder to be a Steak Cookoff Association Judge.  Life just got even better.  Woo Hoo!!!

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Does this mean I can request this dessert the next time I am up to KC? People here still think I am weird when my eyes glaze over when talking about the chamapagne float, that was sooooooo long ago. Living in Okie land can be a challenge. But I love it. Just don't tell Moosnsqrl. She gives me a hard time about my company car.

It is good to be a BBQ Judge.  And now it is even gooder to be a Steak Cookoff Association Judge.  Life just got even better.  Woo Hoo!!!

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Does this mean I can request this dessert the next time I am up to KC?  People here still think I am weird when my eyes glaze over when talking about the chamapagne float, that was sooooooo long ago.  Living in Okie land can be a challenge.  But I love it.  Just don't tell Moosnsqrl.  She gives me a hard time about my company car.

You can request anything you want. Whether or not it will materialize is another thing.

moosnsqrl - what's wrong with joiei's company car?

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

ulteriorepicure.com

My flickr account

ulteriorepicure@gmail.com

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