When the Emery, Bird, Thayer department store was demolished in the 1960s, a local entrepreneur wanted to honor its memory. Adorned with stained glass, masonry, and wrought-iron archways salvaged from the building, EBT Restaurant opened in 1979 as a fine-dining establishment swarming with tuxedoed waiters and classic American dishes. Despite more modern and casual renovations, the eatery still stays true to its roots with a pair of brass elevator cages from the EBT store in the dining room that can be reserved for parties of up to four. The interior is filled in dark woods and soft golden light, and roses fill the room during season, including illuminated rose sculptures that hang above the bar. The original owner of the restaurant still maintains a rose garden at his home to provide seasonal blossoms that cluster throughout the dining room.
Under the guidance of executive chef Tate Roberts, who describes himself as a "culinary historian" with a modernist edge, the kitchen prepares a dinner menu split into contemporary and classic dishes. Contemporary selections include pan-roasted duck breast and an Alaskan halibut served with Yukon baby potatoes in a sherry broth with littleneck clams. On the traditional side, teeth tear into parmesan-crusted chicken and tender 4-ounce beef medallions in peppercorn cream sauce. Kansas City Star correspondent Jill Wendholt Silva called out the tableside preparation of the caesar salad for two, in which a server deftly whisked a dressing of egg yolk, garlic, and anchovies together with mustard, olive oil, and a dash of Tabasco. Silva also had high praise for the experience stating, "If I had to pick a single reason to recommend EBT, it would be the refined service."
While admiring the flowers or relaxing to live music in the lounge, patrons can uncork a bottle from an extensive international wine list with hundreds of distinct vintages. Fresh juices and syrups add an original touch to the signature cocktails, including a contemporary variation on a sidecar with Courvoisier VS, Grand Marnier, and lemon-infused orange syrup, all served with a slice of fresh orange and a sugared rim.