What You'll Get
- $22 for $40 worth of new American cuisine
- Click here for the menu
The Fine Print
Promotional value expires Mar 1, 2015. Amount paid never expires. Limit 2 per person. Limit 1 per table. Limit 1 per visit. Not valid 12/31 or 2/13/15-2/14/15. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About EBT Restaurant
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 Jason Matthews, the casually-elegant restaurant prepares a dinner menu that attempts to revive historical dishes by serving them to a new generation. Selections include the Osso Bucco Classico, which is slowly braised in beer and served alongside locally-grown vegetables. All of menu's dishes are constructed from classic sauces, quality steaks, and fresh seafood. The insistence on quality doesn't stop with the food—Kansas City Star correspondent Jill Wendholt Silva 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 Thursday–Saturday 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 Bar Manager Brenton Coleman's menu of 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, and all of which can be enjoyed during happy hour for a great bargain.