Cooking at home involves the risk of small burns, spilled liquids, and the advances of an oven in heat. Avoid stovetop suitors with today’s Groupon: for $10, you get $20 worth of upscale American fare at Harvey’s at Union Station. Harvey’s is open 7 a.m.–3 p.m. Monday–Friday and 8 a.m.–3 p.m. Saturday and Sunday, with breakfast available until 11 a.m. on weekdays and all day on weekends.
Harvey’s at Union Station sends dining passengers on a delicious journey with a menu of hearty American classics served in a restored Kansas City landmark. Ease into the meal with a cup or bowl of soothing chicken-noodle soup ($4–$6) before proving you have the palate of a princess by detecting a KC Southern burger patty beneath mattresses of bacon, cheddar, onion rings, and Brancato’s barbecue sauce ($9). The gourmet four-cheese mac 'n' cheese outfits cavatappi pasta in a sharp, four-piece, dairy tuxedo ($9), and Mel’s spinach salad, complete with a medley of sliced strawberries, feta cheese, and pear vinaigrette ($8.50), speaks to the souls of green-minded taste buds. For breakfast, diners can draft an eggy construction with the create-your-own omelet ($8+) or customize a plate of pancakes or a belgian waffle ($6.50 each) with an infusion of buttermilk, chocolate chips, oatmeal-dried cherries and almonds, or a blueberry-banana mix.
Planted in the center of Union Station's Grand Hall, the round restaurant shelters diners beneath bright, coral ceilings or on a second-floor balcony open to the Hall's 95-foot ceiling. Black-and-white drapes soften acoustics on the first floor so guests can have a mealtime discussion without having to raise their voices over the echoes of tourists or ghost trains chugging through the historic station. The walls are lined with old photos of celebrities passing through the building and scenic pictures of Kansas City’s famous sights.
Harvey's at Union Station
The circular nest of Harvey’s at Union Station affords an uninterrupted view of Union Station’s ornate ceilings, chandeliers, and arched masonry. An open-air second-floor patio lines the outer rim of the restaurant, offering ideal people-watching views of both the inside of the eatery below and passing commuters. During breakfast and lunch hours, the kitchen hums busily as chefs stuff omelets with homemade italian sausage and rub shrimp with citrus and chiles for tacos. For Sunday brunch, a spread of brown-sugar-glazed ham and mini cinnamon rolls sprawls across long banquet tables like those a king might demand for all his stuffed animals.