Due to budget cuts, lunch in the American school system continues to consist of the traditional sawdust sandwich, two cubes of mashed potatoes, and green beans that are still moving. Today's deal lets you eat well in school, for once. For $25, you get $50 worth of upscale cuisine and drinks at Webster House in the Crossroads District. Today's deal is only redeemable for dinner (Wednesday–Saturday, 5:30 p.m.–9 p.m.).
Once upon a time in 1885, Webster House was a schoolhouse, a fact evident in its striking red-brick edifice, turreted roof, its peaked bell tower, and the large caches of bourbon concealed in the teacher's lounge walls. But the musty stench of paste and chalk has been replaced by the mouth-watering aromas of executive chef Charles d'Ablaing's dinner menu of fresh, seasonal, New American cuisine, while the school rooms have been remodeled into elegant theme rooms.
Savor some wine and a view of downtown KC in the dark, intimate Library Bar, where the librarians bring you fresh drinks but will still scold you bitterly if you spill any on the books. Or cozy up your appetite in the antique-strewn Rose Room with the she-crab soup ($6), which features local caviar; or transmogrify into Jessica Tandy and gobble down some fried green tomatoes ($7) with creamed spinach and tomato chutney. You can even chat with Chef d'Ablaing himself over the open kitchen counter of the Market Room, where he'll dole out trenchant relationship advice and funny Lost nitpicks while whipping up classic entrees garnished with whimsical twists. The sautéed salmon ($21) comes with red-pepper jam and sides of gruyere mac 'n' cheese and rice-flour-fried French beans, while the buccatini pasta ($17) blends kasseri cheese, arugula, braised grape tomatoes, green olives, roasted garlic, and herb butter. Heavier appetites will naturally gravitate toward the savory prime-beef tenderloin ($29), coated in a black-truffle demi-glaze and served with Yukon Gold potato crab puffs, roasted cippolini onions, and asparagus.
Desserts ($6) are also a chef's specialty, so unzip your stomach and make room for the sticky toffee pudding ($6), a creamy blend of date cake, brown sugar, toffee sauce, vanilla ice cream, and candied orange. If your internal torso purse is already full of gold ingots, the drunken strawberries offer a light dessert option of vacuum-infused Grand Marnier strawberries in sweet crème fraiche, finished with orange zest.
Webster House also features a store stuffed with 18th- and 19th- century antiques (many of which are available for purchase). Concierge service is available for personal shoppers to select a gift in the store, wrap it, and place it on your table as a surprise before dinner (not included with your Groupon). Reservations are highly recommended, so call ahead or write your request 100 times on Webster House's blackboards.
- This restaurant was excellent. The chopped salad was fantastic. – OpenTable user who dined on 2/26/2010
- The menu had a nice mix of standard and unusual fare, from the crab soup to a KC strip. And, you can't beat the beautiful atmosphere for a relaxed, quiet, dinner. Top that off with some Grand Marnier strawberries and chocolate torte. – OpenTable user who dined on 2/13/2010
- The most unique destination in Kansas City. Great food. Great bar. Fabulous gifts and antiques. A beautiful experience – ejkaminski, Citysearch
As children practiced their spelling with chalk sticks and inkwells at the Daniel Webster School in the 1880s, they never imagined their notebooks might be replaced with plates of delicious foods. But more than a century later, the cupola-topped Romanesque Revival building—now known simply as Webster House—houses a restaurant that loads its tables with just such sumptuous new-American cuisine.
Constructed in 1885, Webster House was lovingly restored in 2002. In the second-floor restaurant, dining rooms are bedecked with antique furniture in the style of an English country home. On the floor below, the shop is brimming with gorgeous European antiques, contemporary clothing, jewelry and decorative accessories.
Though the digs are a throwback, Executive Chef Brandon Winn keeps his bill of fare decidedly modern. Procuring ingredients from a long list of local farms and vendors keeps his menu fresh. At brunch, diners might savor jumbo shrimp and Anson Mills grits with country ham from Burgers Smokehouse; dinner brings dishes like roasted magret duck breast served with fingerling potatoes, bacon and grilled onion hash greens, veloute, blueberry compote and balsamic pistachio jam.
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