Michael Smith


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In a Nutshell

James Beard Award–winning chef Michael Smith crafts creative dishes such as eight-hour pork roast in white-tablecloth-draped eatery

The Fine Print

Promotional value expires Aug 1, 2012. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in only. Not valid at Extra Virgin. Not valid on wine night or other special events. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Dining etiquette dictates that one use a soup spoon for soup, a dessert spoon for dessert soups, and a lobster hammer. Harness multiple courses of utensils with this Groupon.

$30 for $60 Worth of Upscale Contemporary Fare

Entrees include eight-hour pork roast with green-onion risotto ($25), grilled New Zealand rack of lamb, and roasted Maine fluke ($27), all of which can pair with wines by the glass ($7–$24). See the full lunch and dinner menus here.

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.

Customer Reviews

The food and service were extraordinary! A must visit for anyone interested in fine dining in a beautiful environment.
Susan R. · December 22, 2013
Great setting; interesting, well prepared food and excellent wait staff. Second time at your restaurant - more impressed this time. Great job!
Cindy K. · April 12, 2013
Loved the four course meal!
Sara K. · December 29, 2012

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