The monopoly tycoons of the nineteenth century traditionally did their wheeling and dealing at fine-dining establishments, cleverly concealing the fact that they still lived with their parents. Enjoy opulent dining sans pathos with today's Groupon: for $30, you get $60 worth of fine dining and wine at Michael Smith Restaurant.
Head chef and gastro guru Michael Smith is a previous winner of the James Beard Award for Best Chef in the Midwest, a prestigious honor that resonates in every freshly prepared, intensely creative dish. Begin the evening with the braised rabbit, served alongside house-made potato gnocchi, shiitake mushrooms, leeks, and close-shaven parmesan ($13). The Campo Lindo Farms chicken breast combines farm charm and fine-dining sophistication: free-range poultry teams with seasonal ancillaries including roasted butternut squash, apple, chicken-leg confit, and brandy ($22). Those who would rather surf can order the poached Alaskan halibut, swimming in smoked-potato sauce ($32). A glass of Spanish borsao rose complements culinary offerings and your date's coonskin cap ($7). Contemporary furnishings, stylish place settings, and mod drop lighting greet impending eaters in Michael Smith's chic dining room.
Zagat rated the food and service at Michael Smith Restaurant extraordinary to perfection. TripAdvisors rank it No. 5 out of 721 restaurants in Kansas City and OpenTable reviewers give it a 4.5-star average:
- “Pedigreed chef” Michael Smith “crafts dishes that are exciting, even daring” at his eponymous Crossroads New American, a “moderately expensive” “special-occasion spot” serving up “complex yet elemental” food “you can’t make at home – Zagat
- Absolutely wonderful experience. the food was delightful; every bite sang but the notes were not too complicated. very attentive staff but not invasive. Will go back for sure. – An OpenTable reviewer who dined on 12/16/2010
Michael Smith Restaurant
Michael Smith familiarized himself with kitchen life at an early age thanks to his mother, a restaurant manager. The lifelong foodie went on to win three prestigious James Beard Awards, including Kansas City’s first. At his current eponymous eatery, where he doubles as chef and owner, Smith concocts inventive recipes that have been published in culinary magazines such as Gourmet and Bon Appetit. His rotating menu foregrounds gourmet meats—including squab, fluke, and slow-roasted pork—accented with funky accouterments such as eggplant caviar and pickled cauliflower. Individual entrees and four-, five-, or six-course tasting menus zoom from the kitchen to tables, which are clad in white linens and ensconced by orb-shaped lighting fixtures and painting-shaped artwork.