When Kansas City fine-dining institution The American closed in 2016 and transitioned into a private event space, wine director Ross Jackson had to figure out his next move. Michael Corvino, former executive chef at The American, and his business partner and wife, Christina, invited Jackson to join them at their new restaurant, Corvino Supper Club and Tasting Room. For Jackson, a level two certified sommelier under the Court of Master Sommeliers, the opportunity to again partner with his friend was too good to pass up. Here, he shares his favorite places to dine and grab drinks off the clock. –Jackson Roman
with Ross Jackson assistant general manager, beverage director and sommelier,
corvino supper club and tasting room
photo by william hess
imagine you have one entire day to dedicate to dining out in Kansas city. Where Would you grab breaKfast, lunch and dinner, and What Would you be ordering at each spot?
Kitty’s café
I don’t get to do breakfast much because I work long hours and my wife is a nurse, but our brunch spot is Krokstrom Klubb & Market for some Scandinavian pastries. My go-to lunch spot is Kitty’s Café – I’m about a 14-year veteran. It’s been there since post-World War II, and the original owners were relocated from internment camps. They have a sandwich that’s pork tenderloin pounded out and tempura-fried with pickles, lettuce and hot sauce – it’s the best sandwich in Kansas City. For dinner, my favorite spot is The Rieger. [Chef-owner] Howard Hanna serves great food, and they make you feel right at home.
KroKstrom Klubb & marKet
Who or What do you believe is a hidden gem in the Kansas city food scene? Ça va
PHOTOGRAPHY COuRTeSY InSTAGRAM uSeRS
Ça Va, despite being well-known for being a great bar concept, is underappreciated for how great the food is. the rieger
sichuan dynasty michael corvino
I just gave Howard Hanna some love, and I’m going to have to do it again, because Ça Va,despite being well-known for being a great bar concept, is underappreciated for how great the food is. They don’t really even have a kitchen, and the food is made behind the bar. All they have is an induction burner, a deep fryer and a cooler with a cutting board on top of it. They make an entire menu out of that, and it’s really high level!
What’s currently your favorite meal at a local restaurant? I think it’s an unknown for most people within the city limits, but if you go out to Overland Park, Kansas, there’s a little place called Sichuan Dynasty, and as far as authentic Sichuan food goes, it’s easily the best I’ve had here. You have to ask for the Chinese menu, because if you don’t, they’re gonna give you the one with General Tso’s. The best dish I’ve had there is the twice-cooked fish. How they cook it twice, I have no idea, but it’s this bread crumb-battered fish that comes in a really classic, melt-your-face-off Sichuan sauce, and it’s just unreal. It’s a trek, but so worth it.
Who in the local restaurant scene inspires you? More than anyone in the scene, it’s my chef, Michael Corvino. He’s always relentlessly seeking knowledge and has a relationship with everyone who comes into contact with the restaurant, whether it’s the farmers, tasting wines with me and bouncing ideas back and forth or really knowing the service staff on a personal level. He comes in at 10am and a lot of days he’ll be here until after midnight. Seeing that kind of dedication – it’s impossible not to be inspired.
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