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About this business

  • Cuisine
    American, Traditional, Pizza, Seafood, Steak
  • Website
    rm39.com
  • Cuisine
    American, Traditional, Pizza, Seafood, Steak

Tips

250

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Betty K.
Verified
Report | 5 months ago
Risotto is wonderful!
Melody S.
Verified
Report | a year ago
Very small, quaint restaurant. Great for special occassions or just a nice dinner out.
Brian D.
Verified
Report | a year ago
Our dessert came in a glass a little larger than a shot glass. Although the dessert was delicious, the portion was amazingly small, especially for $8
Linda Z.
Verified
Report | a year ago
Delicious! Great quality! Nice & helpful server!
Mark S.
Verified
Report | 2 years ago
Veggie dish was a bit small.
Victoria T.
Verified
Report | 2 years ago
Lucas was our server and he was outstanding. Great sense of humor! Really added to our dining experience. Big thanks. We had a great time.
Julie C.
Verified
Report | 2 years ago
We love Room 39 and the value it delivers! When we want a nice dinner, it's our most often picked restaurant.
michele s.
Verified
Report | 2 years ago
Great night!
Betty N.
Verified
Report | 2 years ago
We have enjoyed the restaurant every time we have been there.
tracy t.
Verified
Report | 2 years ago
Incredible dining experience, we will be back! Excellent service, above and beyond anything we've experienced in KC.
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From Our Editors

At Room 39, the dinner menu doesn't start with appetizers. Instead, the top of the carte features a short profile of a local farmer, followed by a list of all the small family farms that provided ingredients for the night's dishes. This choice signals the commitment of chefs and co-owners Ted Habiger and Andy Sloan to making local, sustainable food a part of fine dining. At both of the restaurant’s locations, they construct elegant New American dishes, such as blueberry-goat-cheese pancakes at breakfast and housemade pappardelle with bolognese at lunch. They're also no slouches with seafood—their spicy sautéed shrimp was named one of the best restaurant dishes of 2007 by Food & Wine magazine. Behind the bar, craft beers flow from local breweries such as Boulevard, Free State, and Tallgrass, as well as classic cocktails from local negroni wells.

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