IN Kansas City January 2026

KANSAS CITIANS SHARE THEIR SOBRIETY JOURNEY

HELEN JO & JOHNNY LEACH OPENING DEAR DONNA THIS SPRING

SPECIAL ISSUE

DINING OUT

BISTROS, BARS & RESTAURANTS

WHAT'S COMING IN 2026

JANUARY 2026 | INKANSASCITY.COM

IF YOU COULD CHANGE ONE THING ABOUT YOUR HOME RIGHT NOW, WHAT WOULD IT BE?

KARIN ROSS WILL HELP YOU ACHIEVE THE SPACE OF YOUR DREAMS A full-service, construction IF YOU COULD CHANGE ONE THINGin-house ABOUT and design team: Ross offers both construction and design IT services under her YOUR HOME RIGHT NOW, WHAT WOULD BE?

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The art of trend-setting: Ross isn’t shy about

crediting her Western European heritage for helping her cultivate a keen eye for interior trends.

“I set the trends; I don’t follow them,” she says.

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Winter Moments For the Family

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KC RESTAURANT WEEK, JANUARY 9 - 18 These menus are sure to be a special treat during KC Restaurant Week. Reserve your table early at: 801 Chophouse - Prime Steakhouse Aqua Penny‘s - Coastal Seafood Bamboo Penny’s - Tropical Thai LaPez Mod Mex - Contemporary Mexican Plate Italiano Moderno - Italian Eatery RA Sushi - Japanese Cuisine

For You

TAKE TIME THIS YEAR

Refresh, indulge, or send a gift to someone deserving.

Park Place is home to several spas, fitness studios, and beauty services. Focus on YOU in 2026 at: • Everyday Beaut • goGLOW • KMC MedSpa • MassageLuXe • Mon Cheri Nail Salon • Perspire Sauna Studio • The Bar Method • The Smile Line Studio • Timothy Weber: A Hair Salon

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Contents JANUARY 2026 SPECIAL DINING OUT ISSUE Features 42

OPENING SOON The most anticipated restaurant and bar openings coming in 2026.

48

CHOOSING SOBRIETY While “dry January” has become a popular way to begin the new year, some face a more difficult, and ultimately more satisfying, journey.

They share their stories.

42

Departments

52

48

14

ENTERTAINING IN KC

22

OUR MAN IN KC

26

ARTS & CULTURE IN KC

34

HEALTH IN KC

36

LIVING IN KC

52

FLAVOR IN KC

64

MY ESSENTIALS IN KC

IN EVERY ISSUE

On the cover Chefs Helen Jo and Johnny Leach are opening Dear Donna this spring.

Photo by Aaron Leimkuehler

JANUARY 2026| 6 | INKANSASCITY.COM

8

EDITOR’S NOTE

10

INKANSASCITY.COM

12

THIS MONTH IN KC

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Editor’s Note IT'S OUR ANNUAL NEW YEAR’S RESOLUTION COLUMN, where, for inspiration, I ask everyone on our team to submit their own resolutions. Reviewing their last year’s resolve, most were successful, and they're moving on to additional thoughtful resolutions for this year. Again, the lone failure—me. Every year I promise myself a trip to Paris, and every year slips by so quickly it doesn’t happen.

I’d best leave that trip off my list; then I might have a chance to actually make it this year!

This year, I want to prioritize creativity. Whether it’s painting, cooking, or creating just for the joy of it! In a busy life, slowing down to create feels like a reset.

Josie Rawlings This year, I’m focusing on healthy eating while challenging myself to push harder and grow stronger in my workouts. I want to stay consistent, raise my standards, and keep becoming a healthier version of myself.

Krista Markley

I have so many goals that don't require a new year to start working on, but I am challenging myself to stretch and open a book every night instead of scrolling on my phone.

Nicole Kube I'm a homebody, but this year, I resolve to reach out more, say yes to plans, and make time to gather—because friendships grow best when we show up.

Alice Govert Bryan

In 2026 I'm going to continue with what I successfully did in 2025, which was cooking more! This past year, I've noticed we are eating healthier, and with two teenage boys with big appetites, I know they appreciate a home-cooked meal. I'm going to try and find great new recipes and get out of my comfort zone.

Katie Delzer This year, I’m focusing on being more intentional with my purchases—supporting local makers, shops, and the incredible small businesses that make our community special, while cutting back on those easy Amazon orders. I want my dollars to stay closer to home, uplift local entrepreneurs, and strengthen the place I live. Here’s to choosing local first, shopping with heart, and making every purchase a little more meaningful.

Brittany Coale

Every month this year, I want to finish a different creative work—maybe a painting in January, a pen sketch in February, a comic book in March.

Shake some things loose that writing alone wouldn't.

Evan Pagano

Vol. 9 | No. 1 JANUARY 2026 Editor In Chief Zim Loy Digital Editor Evan Pagano Art Director Alice Govert Bryan Contributing Writers Susan Cannon, Judith Fertig, Merrily Jackson, Cindy Hoedel, Damian Lair, Katie Van Luchene, Jenny Vergara Contributing Photographers Bridget Chang, Aaron Leimkuehler Publisher Michelle Jolles Media Director Brittany Coale Senior Media Consultants Katie Delzer, Nicole Kube, Krista Markley, Josie Rawlings Newsstand Consultant Joe J. Luca, JK Associates 816-213-4101, jkassoc.net

Editorial Questions: zloy@inkansascity.com

Advertising Questions: bcoale@inkansascity.com

Distribution Questions: mjolles@inkansascity.com

This year, I’ll do everything I say I’ll do. If I set my mind to it, it’s happening.

2026—I’m coming for you.

Michelle Jolles

As you can see, thoughtful, practical, doable resolutions all. I’ll take my inspiration from them for my own. I’m going to start a strength-training program (not joining a gym, just finding a YouTube program to follow), putting my phone down (I spend waaay too much time on social media.

Not a poster, just a lurker.), and fewer Amazon orders (shop local is my mantra). As for that trip to Paris, my resolution for this year is to renew my passport. At least I’ll be part of the way there! – Zim

JANUARY 2026 | 8 | INKANSASCITY.COM

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INKANSASCITY.COM A yummy year. Our team tries dozens of restaurants across the Kansas City metro every year, so as 2025 wrapped up, we all answered a simple question: “What dish just sent you in the past year?”

Find our January staff picks on inkansascity.com.

Can you keep a secret? We

snooped around Kansas City to find as many speakeasies as we could.

Many of these bars are secret only in theme, but some are truly hush-hush—and each of them has a vibe worth whispering about.

Find our list in the Bars section of inkansascity.com.

ENTER TO WIN Party Arty . This month, we’re giving away two tickets to one of Nelson-Atkins Museum of Art’s signature fundraisers, Party Arty: Painted Night, which takes place January 31. Don an outfit that lights up the night, enjoy live music and craft cocktails, and party until midnight in support of art education at the Nelson.

Enter to win by January 23 at inkansascity.com/the-magazine/ enter-to-win. Best of luck!

No coat? No problem. If the bitter cold is getting old, we have good news: Kansas City has a world of indoor activities to ward off cabin fever. For a list of fun ways to escape the winter weather, search “stay warm” on inkansascity.com.

FOLLOW US

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INSTAGRAM @inkansascitymag

The second life of the Zambezi Zinger. Worlds of

Fun built a brand-new Zambezi Zinger in 2023, but the original ride—a steel coaster that screamed through the park from opening day in 1973 to 1997—found new thrills at the equator. We tell the story of the first Zambezi Zinger, and its second life as Montaña Rusa at Colombia’s Parque del Café, on inkansascity.com.

JANUARY 2026 | 10 | INKANSASCITY.COM

WEEKLY NEWSLETTER subscribe at INKANSASCITY.COM (under The Magazine tab)

IN KC Full Page - February - Valentines Day Focus.indd 2

12/2/2025 12:55:41 PM

This Month IN KC

January

WHERE YOU NEED TO BE AND WHAT YOU NEED TO SEE

by Evan Pagano

Kansas City Tattoo Expo January 16–18 Kansas City Marriott Downtown inkmasterstattooshow.com New year, new ink. Human murals and blank slates alike will have trouble resisting the ink at the Kansas City Tattoo Expo at the Marriott Downtown. The event’s organizers—who tour the country bringing body art to the masses—promise up to 100 tattoo artists and piercers offering a cornucopia of styles. Tickets are only available at the door, and all grownup attendees are eligible to win a free tattoo.

JANUARY SPOTLIGHT KC Restaurant Week January 9–18 Various locations kcrestaurantweek.com

Reel Liberty Film Festival January 23–24 B&B Theatres Liberty Cinema 12 libertymissouri.gov/2767/ Reel-Liberty-Film-Festival It’s classified. The two-day Reel Liberty Film Festival is back for its second year, and things are looking up. Way up. A $20 ticket lands you a nice haul of festival swag and a seat at four extraterrestrial classics: It Came From Outer Space (1953), Close Encounters of the Third Kind (1977), Mars Attacks! (1996), and War of the Worlds (2005). Saturday’s after party is at the in-theater Johnnie’s Jazz Bar and will feature a costume party and cosmic cocktails.

Eat up while you can! KC Restaurant Week—ten glorious days and nights when area restaurants offer multi-course meals at affordable prices—is back again.

Hundreds of restaurants are participating this year, and ten percent of the proceeds will benefit reStart Inc., Visit KC, and the Greater KC Restaurant Association Educational Foundation.

The lineup showcases the diversity of KC cuisine.

It ranges from Thai (including Bamboo Penny’s and Thai Orchid) to Spanish (La Bodega) and Argentinian (Piropos Restaurant), and way, way beyond. Offerings span every meal, too—you could grab breakfast at Ginger Sue’s, hit Rozelle Court Restaurant for lunch, then sit down at Lidia’s for dinner.

If you’re having a hard time keeping track, no worries.

There’s a mobile app that helps you make reservations, fill out a wish list, and more. Just search “KC Restaurant Week” on the Apple or Google Play store.

For Kansas City’s most comprehensive calendar of events, go to inkansascity.com/events JANUARY 2026 | 12 | INKANSASCITY.COM

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Entertaining IN KC

The Art of Hosting in Restaurants

by Merrily Jackson

mjackson@inkansascity.com

The flowers needn’t be elaborate. One pretty centerpiece works just as well as several petite bouquets spaced down a long table. For a cocktail party in the bar area, a small arrangement on each high-top feels festive and sets your tables apart from the general seating.

You can also make your own simple arrangements with small vases and a single type of bloom from Costco, Sam’s, Trader Joe’s, or a good grocery store. I love pink or red roses cut short and nestled tightly in a little glass; just remember to pull off the outer “guard petals” so they look fresh. And always keep arrangements low enough that guests can see each other.

Thoughtful seating = better parties. If it’s a dinner party, place cards are essential for more than six, especially at a restaurant. They instantly make the night feel special and spare your guests the awkward shuffle of “Where should I sit?” I try to seat people boy-girl boy-girl, not next to their spouse.

It gives the table a livelier vibe. Singles feel less conspicuous, too.

A

few weeks ago, I attended a surprise birthday lunch for my friend Lisa Curran, hosted by her sons in The Restaurant at 1900. Lisa has always adored the legendary lemon cake from the old Café Europa, and her sons, thoughtful boys that they are, asked the pastry chef if she could re-create it for the party. Not only did she agree, she delivered a beautifully decorated, gloriously tangy lemon cake that transported all of us back in time. That’s the magic of hosting in a restaurant: you get the pleasure of gathering without the stress, plus the chance to make the party feel personal in ways you may not expect.

Since this is our restaurant-themed issue, it feels like the perfect moment to consider shifting a dinner party, cocktail gathering, or even a post-funeral reception out of your home and into a favorite spot.

Restaurants make hosting infinitely easier—no cooking, no cleaning, no dish-doing—and it’s a lovely way to support the places that feed and fuel our city. With a few thoughtful touches, you can make the occasion feel just as warm and considered as a gathering around your own table.

Add your own tone to the joint. Flowers instantly elevate a restaurant setting. Most florists are happy to deliver arrangements to restaurants.

Personalize the menu. Given plenty of lead time, many chefs will happily create a dish that isn’t on the menu, especially if it has meaning to the honoree. Lisa’s lemon cake is a perfect example. Signature drinks also are a simple, memorable touch. When my darling husband Jimmy passed away in 2023, I held his celebration of life at Lidia’s. Their bartender created a batch-friendly Manhattan in his honor, and it added such a warm, personal layer to the gathering. (See recipe on page 18) In the room where it happens. This is probably a personal quirk, but I’m not a big fan of private dining rooms. They can feel a bit cut off from the buzz of the main dining room. I like being out on the floor where you can feel the energy and bustle. Of course, private rooms absolutely have their place, and many hosts swear by them. But if your group is small enough, consider staying in the heart of the restaurant. If you go this route, visit the restaurant well ahead of time to scout out the best table for your group and reserve it. It is also helpful to meet the staff in person so they know who you are and what you have in mind for the gathering.

Small touches add meaning. Restaurants handle the logistics, leaving you time to create a moment that feels rare and enduring, especially for milestone birthdays or anniversaries. A short toast prepared in advance, a tiny treat at each place setting, a framed childhood photo or two of the honorees on the table, all add warmth. Chefs are often happy to write a name or message on a dessert plate, and most restaurants don’t mind if you bring some unscented votive candles to scatter about.

In the end, it’s those thoughtful little flourishes that turn an ordinary dinner out into a memorable celebration.

JANUARY 2026 | 14 | INKANSASCITY.COM

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Entertaining IN KC

RESTAURANT PARTY ESSENTIALS

LINEN FOR THE WIN For a thoughtful, personal flourish, swap out the restaurant napkins for Sferra linen napkins from Terrasi Living.

Oversized and available in 110 colors to match the honoree’s style, they can become a beautiful keepsake after the evening.

es King Charl

PLACE YOUR PEOPLE Pretty little details make a big difference. Pre-scored place cards from Paper Source come in every shade imaginable and give your guests the gift of knowing exactly where to sit from the moment they arrive.

PETITE TABLE FLORALS A few small bud vases can transform a restaurant table from ordinary to occasion-worthy. Tuck a few fresh blooms into each one for a touch of beauty and a quiet signal that this gathering matters.

Buy them in sets online or shop your glassware cupboard for simple little glass vessels.

LOVELY LITTLE LIGHTS A scattering of flameless flickering votives adds instant warmth to a restaurant table, and many venues prefer them over open flame. They flatter every face, blend seamlessly into the room’s lighting, and make any celebration feel more intimate, all without calling the fire marshal.

PICTURE THIS A small photo frame can speak volumes. Tuck in a childhood picture or favorite snapshot of the honoree, and suddenly the restaurant table feels personal and full of heart. Pear Tree Design & Antiques in Crestwood has timeless-looking frames you’ll want to use forever.

POWER BOOST A slim portable phone charger is a secret weapon for evenings filled with photos. Keep your battery happy so you can capture all the moments and still order the Uber home.

JANUARY 2026 | 16 | INKANSASCITY.COM

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Entertaining IN KC

JIMMY’S MANHATTAN, BATCHED On the evening after my husband’s funeral, I hosted a celebration of life at Lidia’s Kansas City. They served heavy appetizers along with wine, beer, and the drink Jimmy ordered at restaurants, the classic Manhattan. He always ordered his up, but for practicality’s sake, Lidia’s bartender mixed the recipe in large pitchers and served it over ice. It was a massive hit and would be an easy cocktail for your next party, no matter where you host it.

2 parts Four Roses bourbon

1/2 part sweet vermouth A few dashes Angostura bitters Maraschino cherries (Lidia’s uses Luxardo brand) Combine ingredients in a large pitcher and serve over ice.

Finish with a cherry.

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Entertaining IN KC

Do you have a question about entertaining?

Email it to mjackson@inkansascity.com

ASK MERRILY

Find answers to all your entertaining questions.

but it is far easier to coordinate now. A quick text thread or group email can pull people together in minutes. These collaborative celebrations are a lovely way for friend groups to come together, or even to become a friend group. There’s something about gathering around a table that helps people gel in an easy, natural way. And the friend who volunteers to coordinate the reservation, bring a few festive touches, and treat the honoree is doing something quietly wonderful.

Q: In this kind of celebration, who handles the details?

A: Usually, one friend steps in as the organizer. They make the reser-

vation, check on any restaurant policies, and add a few happy touches: a balloon or two, a birthday crown, maybe a little treat at each place.

Another friend might bring a small cake or some cheerful confetti. As for the bill, if the restaurant is willing to do separate checks, wonderful. If not, the organizer (or another willing friend) pays the total and everyone else Venmos their portion afterward.

Q: In our group of friends, we often celebrate birthdays by

inviting everyone the honoree requests, mentioning “separate checks” in the invitation, and treating the birthday person. Is this a common practice?

A: The “semi-hosted” restaurant gathering has been around forever,

Q: What if I prefer a traditional, fully hosted restaurant gathering?

A: That’s lovely too. Just signal it clearly. A simple line such as, “Please

join me in celebrating Nigel. I’ll be hosting the meal,” lets guests relax and tuck their wallets away. At the restaurant, hand your server a credit card when you’re seated and quietly let them know the occasion is yours to treat.

The most delicious days of the year are back in January, offering endless ways to sample and savor Kansas City’s culinary landscape.

Plus, a portion of all proceeds benefit reStart.

January 9-18 KCRestaurantWeek.com #KCRW2026

JANUARY 2026 | 20 | INKANSASCITY.COM

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Our Man IN KC

by Damian Lair dlair@inkansascity.com

: @damianlair #OurManINKC

The Peak of a Gradual Increase

I

t is no secret that I attend a lot of events. Like a lot, a lot. So, it feels almost like breaking news when I say that one of those has (unexpectedly) bubbled its way up into my (unscientific) “top picks” category.

Crescendo is a benefit for the UMKC Conservatory—an entity I’m willing to bet many Kansas Citians couldn’t identify. The Conservatory, led by the dean, Courtney Crappell, is one of the country’s premier academies for aspiring artists in music, theater, and dance.

Through dynamic partnerships with the city’s leading arts institutions and a robust faculty, the Conservatory offers immersive, community-centered learning experiences that empower its students to shape the world through art.

The last time I attended Crescendo, my friends MaryLou Turner and Michael Henry were co-chairs. I returned this year to support another dear friend, as one does. You surely know her as this publication’s entertaining virtuoso, whose celebrated monthly column precedes this one. Merrily Jackson, along with John Rensenhouse and Darren Sextro, did a marvelous job conceiving this year’s dynamite event.

At my previous attendance, the event was held on one evening—all at the Kauffman Center for the Performing Arts. Recently, however, the event has been smartly split HOT into two. Part one—the gala portion— GOSSIP: has returned to the Nelson-Atkins Who had a summer Museum of Art. Part two, held in breakup and finally told early May at the Kauffman Center, their parents at the will be Crescendo in Concert. holiday airport pickup?

After mingling in an elbow-to-elbow Bloch Lobby, we ascended the

OVERHEARD grand marble staircase—entirely flanked by exuberant Conservatory students—to Kirk“It’s the who’s who of who’s wood Hall and Rozelle Court for dinner available.” and intermittent performances.

Kirkwood’s black marble columns gleamed, reflecting the surroundings of the dimly lit space. Pin spot lighting beamed from above, laser-focused on a single, tight arrangement of red roses on each table, otherwise occupying a sea of black. It was stunningly simple and incredibly elegant, setting the tone for the entire night.

Guests were in store for an extraordinary evening where music, dance, and theater converged. In two acts, separated by a notably delicious beef tenderloin dinner, Conservatory students peacocked their various talents via artistic medium collisions. There were roaming costumed performers, singers, and floating dancers. A bassoon octet.

A flute choir. Shakespeare and Broadway snippets. The Conservatory Concert Choir brought various guests in my orbit to audible tears with Climb Ev’ry Mountain. If too much of a good thing were real, this would have been it. We were smacked with supreme talent at every juncture.

The evening was a testament to a caliber of artistry I think is underrecognized and underappreciated—even by yours truly. On multiple occasions, I caught myself pausing to absorb the fact that everything I was experiencing was born right here, just a stone’s throw across the creek. It was, rightfully, an evening for celebrating this exceptional talent generator and its students, who are a vibrant part of our cultural community.

Proceeds from the event will help build the 35,000-square-foot addition to the James C. Olson Performing Arts Center at UMKC, creating new rehearsal and performance spaces for students of these fine arts.

Upon exiting, the word rattling around my head—like the catchy

JANUARY 2026| 22 | INKANSASCITY.COM

photo by derrick benitz

Damian Lair at Crescendo with event cochair Merrily Jackson.

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Our Man IN KC jingle you just can’t shake—was magical. Perhaps it was the performers who teased us from their lofty perch in Bloch Lobby, as the event unfurled. Their Pippin rendition foreshadowed the magical evening ahead.

“We’ve got magic to do Just for you We’ve got miracle plays to play We’ve got parts to perform Hearts to warm…. as we go along our way.”

SPOTTED: Julián Zugazagoitia, Mauli Agrawal, Sharon & John Hoffman, Rachel & Dr. Nelson Sabates, Carmen Sabates, Doug Peavey, Amy Embry, Nancy & Mike Thiessen, Karen & Dr. John Yungmeyer, Edith & Benny Lee, Lindsey & Darcy Stewart, Rachel Sexton & Brian King, Ann McCray, Linda & Topper Johntz, Nicole & Myron Wang, Siobhan McLaughlin Lesley, John Rufenacht & Richard Lara, Tessie Wissel, Georgina Herrera, Ann Hickok, Mike Sigler, Greg O’Bourney, Michele Hamlett-Weith, Susan & Dennis Marker, Stephanie & Craig O’Dear, Jennifer Wampler, Lorece Chanelle, Ron and Sheri Berg

PAWS IN THE PARK FOR THE SECOND YEAR, Kansas City Parks & Recreation hosted Santa Paws in the Park at Jacob L. Loose Memorial Park to kick off the season with some howl-iday spirit.

I was thrilled to return as a guest judge for the pet parade competition, along with Kathy Quinn of FOX 4, Taylor Smith of the Kansas City Rose Society, and Erika White of Three Dog Bakery. We didn’t luck out with the summer-like weather of last year, but we were warmed by the stories of so many pet owners. (One couple told us they didn’t save their rescue dog—he saved them.) Even the Grinch would have shed a tear.

Armed again with very official clipboards, we asked questions and jotted scores and notes as the dozens of parade entrants pranced across the red carpet. We were tasked with finding the top dog for: ugliest sweater, most creative, best owner-matching set, best group, best trick, and judges’ choice. Winners were announced to another impressive audience, and each received a generous prize stocking bursting with treats from Three Dog Bakery.

Throughout the afternoon, pets and parents lined up for photos with Santa that could be incorporated into a commemorative tree ornament. Complimentary “pup cups” awaited HOT those who landed on Santa’s good list. KC GOSSIP: Wolf (who also served as the parade’s grand marshal) and a squad of Kansas Whose birthday Who hadepic a summer City Chiefs cheerleaders mingled party event featured breakup and finally told with visitors and posed for photos. year’s at stilltheirlast parents the There were holiday wreath kits decorated Christmas holiday airport pickup? available for purchase, including all tree? the supplies for crafting a wreath using

OVERHEARD Three Dog Bakery bones. New additions “She’s got all the this year were upcycled leashes made ussoul of a noning last year’s Santa Paws banners (love!) stick wok.” and ridiculously creative “bark-cuterie” boxes. They were filled with dog-friendly versions of human holiday desserts, like snowballs, fruitcake, gingerbread cookies, and candy canes. I was floored by Heidi Markle’s (of KC Parks) creativity.

The “Furever Tree” pet memorial also returned as a shimmering tribute to pets no longer with us.

Congratulations to KC Parks (and the event’s visionary, Heidi) on another successful event benefiting the maintenance of Loose Park.

Even in winter, every day is perfect for promenading in the park.

GOD BLESS US, EVERY ONE ASTUTE READERS of this column may recall that I consider the official holiday season kickoff to be the Wintersong event held by the Kansas City Chorale. This year, unfortunately, a small procedure had me freshly stitched up and unable to attend. What to do? Will my holiday in fact kick off ? And how?

Embarrassing admission: I have never seen a live theater production of Charles Dickens’s A Christmas Carol. When I learned that Gary Neal Johnson’s 25-year run as Ebenezer Scrooge was ending this season, I snapped up tickets.

Following another delicious dinner at the nearby Sea Capitán Cocina Costera, a good friend and I made our way to the Spencer Theatre at UMKC for the Kansas City Repertory Theatre’s production of A Christmas Carol.

Given my awareness of this being a time-honored, annual tradition for so many Kansas Citians, my expectations were unalterably high. The exquisite set, on its revolving stage, immersed me in 1840s London.

The occasional snow flurries helped (as did the peppermint schnapps hot chocolate). The costumes were immaculate, and the acting was, of course, top-notch.

Nedra Dixon, as the Storyteller, cheekily led us on a journey between past, present, and future, and Chioma Anyanwu gracefully embodied the ethereal Ghost of Christmas Past. Powerhouse actor John Rensenhouse chillingly portrayed the Ghost of Jacob Marley, and Matthew Rapport made an extra jolly, towering Ghost of Christmas Present. The entire experience was enchanting.

There is an unusual power A Christmas Carol holds. It commands you to hold up a mirror to your own life and contemplate how it may stack up in hindsight, once untethered from Earth. I walked into the theater my ho-hum self, but walked out feeling warm and Christmas-y.

Officially in the spirit, I was ready to fling open the metaphorical doors and embrace the spirit of generosity, patience, and inclusion.

The KC Rep’s stated mission is “To inspire, entertain, and open minds by creating transformative theatre experiences for all.” Consider the mission accomplished.

JANUARY 2026| 24 | INKANSASCITY.COM

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Ceramic artworks at Rafter E Studio.

I MADE IT OUT OF CLAY

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FOLLOWING A SEVERAL-YEAR ABSENCE, I made a point to return to the KC Clay Guild’s annual holiday sale and studio tour.

Each year, the organization hosts a mammoth sale with pieces from dozens of local artists. Additionally, there are a handful of studio tour locations, also with items for sale. I heard via my great friend, Dr. Regina Nouhan, that her husband, John Eck, was hosting one such studio tour. And all the sale proceeds would be generously donated to KCUR 89.3. Sign me up!

John’s Rafter E Studio (named for his family’s cattle brand, also stamped on every piece) adjoins his and Regina’s exceptional Coleman Highlands home. The home is also John’s creation, as he is a talented architect by profession. This academic skill shows up in his ceramic works. Like his residential and commercial designs, his artworks have a contemporary, geometric, and measured quality. They’re restrained, orderly, and thoughtful.

I wish I could say the same for my purchasing appetite. My “restraint” resulted in half a dozen can’t-live-without pieces following me home.

I love fresh flowers. At my entry, in the kitchen, on nightstands, the coffee table, and my bathroom vanity. Oh, and the guest bath. What if someone drops by? I’ll rotate vessels, and now I have a brand-new batch in a variety of sizes, shapes, textures, and colors. Mark your calendar for next year. But for the best selection, be sure to arrive before me.

So, KC—where do you want to go? XO

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Arts & Culture IN KC

Mike Corrigan

BRASS INSTRUMENT CRAFTSMAN ANSWERS FOUR QUESTIONS

by Judith Fertig

M

any people familiar with the prized Stradivarius violin may not realize there can also be artistry behind custom-made brass instruments, such as trumpets and trombones. In 2004, Mike Corrigan founded Best American Craftsmen (B.A.C.) to make these musical instruments. Today, B.A.C. handcrafts brass instruments “using many of the same oldworld techniques that defined what we now call the Golden Age of instrument making—a time when American factories were driven by artistry and quality rather than cost-cutting and speed,” says Corrigan. “Our process is rooted in those traditions: hand-forming bells, shaping slides, and assembling instruments in ways that honor how craftsmen worked more than a century ago.”

The who’s who playing B.A.C. instruments includes Kansas City’s own Lonnie McFadden, along with Wynton Marsalis, Trombone Shorty, Bruno Mars, Kool & the Gang, Justin Timberlake, Taylor Swift, Panic! at the Disco, Slightly Stoopid, O.A.R., Jay-Z, John Legend, and Snoop Dogg. B.A.C. is also reshaping how band instruments reach musicians and schools through a virtual booster club and a rental program.

“At its core, B.A.C. is about preserving craftsmanship while making music accessible to everyone,” says Corrigan. “We’re proud to

INKC: How does a custom-made instrument sound different than one off the assembly line? Why do A-list musicians choose your instruments?

Mike Corrigan: Many people have heard the expression, “They don’t make them like they used to.” For instance, a refrigerator built in the 1940s could last 30 years or more. Today’s refrigerators are full of electronics and digital features that make them appealing, but also introduce more points of failure and shorten the average lifespan. Musical instruments, however, are different. For musicians, especially serious artists, the focus isn’t on flashy features—it’s on sound, feel, and connection. They want an instrument that truly amplifies their voice and allows them to express themselves freely. The tone, flexibility, responsiveness, and resonance of the instrument matter most. That’s why elite musicians choose our instruments. They feel alive in the player’s hands. They respond naturally, with warmth and color, and they allow musicians to find their unique voice.

INKC: How did you get started doing this work?

MC: I was lucky to have a band director who saw how deeply music mattered to me, and who also noticed I loved taking things apart to understand how they worked. He taught me the basics of instrument care, and I immediately put it to use on every horn in the band room I could get my hands on. One day he handed me information about a vocational program in band instrument repair—something I didn’t even know existed. That discovery led me to Minnesota State College Southeast in Red Wing, one of only a few accredited programs in the U.S. and widely respected around the world.

I fell in love with the craft there. A mentor encouraged me to take the next step into manufacturing, which wasn’t something I’d ever even dreamed about—but it clicked.

After graduating, I apprenticed with a bouJANUARY 2026 | 26 | INKANSASCITY.COM

tique brass maker in the Boston area, learning the art and discipline of handcrafting instruments. Four years later, I moved to Kansas City and founded B.A.C. INKC: What prompted your move to Kansas City’s Historic Jazz District?

MC: Honestly, it felt like the district chose me.

My business partner had just vacated his family’s building—owned since 1980—and learned I was looking to move closer to Kansas City’s music scene from south Olathe. As it turned out, the space had a history of making copper and brass parts dating back to 1919, so the lineage of craftsmanship was already in the walls, and seen in the grains of the wood factory floor.

Only after moving in did I realize we were in the Historic Jazz District—right by the iconic 12th Street and Vine. That serendipity sealed it. We’re building brass instruments in a neighborhood that shaped American music, and that connection to place, history, and community is exactly what I wanted our work to embody.

INKC: Like a vintner crafting a fine wine, how do you know when you’ve drawn the “best sound” from metal?

MC: There’s a point where the instrument stops feeling like parts and starts behaving like a voice—that’s our cue. Some of it is science: wall thickness and mass distribution, consistent work-hardening and annealing, perfectly true seams, airtight solder joints, slide and valve tolerances dialed in, and a bell flare that follows the mandrel exactly. We measure, leak-test, and check alignment until it’s repeatable.

And some of it is the maker’s ear and hands.

A bell that’s been hammered and refined the right way will “ring” when lightly plucked—clear, even, and lingering. That resonance tells the artisan the metal is alive and balanced. From there, we play-test—often with our artists—listening for immediacy of response, color across dynamics, center vs. flexibility, and how the overtones sit in the room. When the horn speaks easily, holds its core at a whisper or a roar, and invites the player to shape the line rather than fight it, we know we’ve captured the sound.

photo courtesy of mike corrigan

be doing it in America’s heartland, where jazz was born and where creativity still drives community.” coolisbac.com

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Arts & Culture IN KC

by Judith Fertig

Edge of the Table by Craig Allen Subler.

TWO NEW EXHIBITS AT SHERRY LEEDY CONTEMPORARY ART FROM NOW UNTIL JANUARY 24, you have just enough time to catch two exhibits by Kansas City contemporary artists at Sherry Leedy Contemporary Art.

Craig Allen Subler: The Edge of the Table

“As a pictorial genre I have until recently avoided creating stilllife, perhaps mistakenly thinking it was too easy a genre,” says Subler. “Then I began studying the 16th-century works by the Spanish artist Juan Sánchez Cotán, and these paintings were a revelation to me.” Formerly director of the UMKC Gallery of Art from 1980-2000, Subler now lives and works in Washington, D.C. and West Virginia.

Jane Booth: Canyons & Gorges

“States of discovery are awkward and exhilarating and vital,” says Booth, who specializes in large, colorful abstract paintings from her studio on the prairie. “Horsing around with fluidity and air, I came upon these expressions. These new paintings trace the feeling of standing inside color and space—where energy, light, and memory converge.”

For more information, visit sherryleedy.com.

FROST AND FLAME: CAROLS FOR A NEW YEAR WE ALL KNOW that after the holidays, dark and dreary January can land like a frozen thud. If only we could bottle some of that warm and lively December spirit to carry us over.

Now, we can. On January 10 at 7:30 p.m. at St. Paul’s Episcopal Church, Astra Ensemble performs their annual winter program celebrating both the contemplative quiet of the season and the joyful spark that carries us into a new year.

Listeners will experience everything from early American hymns by William Billings to radiant modern settings by living composers, capturing the tension and harmony between frost and flame, stillness and energy, reflection and joy. Closing with Auld Lang Syne, the concert offers a moment of shared remembrance and celebration, uniting voices and hearts in song.

Formed in 2025, Astra Ensemble is a Kansas City vocal ensemble presenting inspiring concerts of timeless music in intimate, and sometimes surprising, spaces.

For more information and tickets, visit astraensemble.com.

JANUARY 2026 | 28 | INKANSASCITY.COM

Classic & Modern Designer Katy Sullivan loves combining classic pieces with unique and unexpected elements to add personality to a home.

But above all, she enjoys the process of getting to know her clients, designing to their style, and creating a space that reflects their lives and personal aesthetic.

Come explore your style with Katy at Madden McFarland.

Leawood, KS | maddenmcfarland.com

Arts &Culture IN KC

by Judith Fertig

Nude Descending a Staircase by Linda Lighton.

TWO EXHIBITS AT NERMAN MUSEUM OF CONTEMPORARY ART FROM NOW UNTIL MAY 3, two exhibits at Nerman Museum of Contemporary Art explore the work of two Kansas City artists over a long period.

Linda Lighton: Love and War, a Fifty-Year Survey

For 50 years, Linda Lighton has explored desire in all its complex forms. Her work uses wit and seduction as conceptual weaponry to mine the relationships between sex, power, and politics. Born into an affluent Midwestern family, Lighton could have taken the straightforward route and followed her father’s ambitions for her to marry well and become a housewife. Instead, Lighton became an artist. She left home, published a leftist newspaper, got married, had a child, joined a commune on a Native American reservation in Washington State, and built an eight-sided log cabin by hand—all before the age of 25.

Visionary: The Work of Michael Brantley

Guest curated by artist Harold Smith, this exhibit features the elegant and sophisticated work of Michael Brantley, a multi-disciplinary figurative artist living and working in Kansas City. His work encapsulates the love, fears, hopes, and dreams within the Black experience. Brantley’s work is saturated with humanity, illuminating his dynamic, refined, and painterly approach.

For more information, visit nermanmuseum.org.

Romantic Dining at the Castle

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Valentine’s Dinner at the Castle wanderingvine.com/events

JANUARY 2026 | 30 | INKANSASCITY.COM

TRAILBLAZING TALKS WITH LOUISE LEAKEY, PALEOANTHROPOLOGIST DIGGING FOR HUMANITY’S ORIGINS ON JANUARY 27 at 7:30 p.m., be happy to be human at the Kauffman Center, no matter what percentage Neanderthal you happen to be (thank you, DNA tests).

This show explores the burning question that consumes African-born Louise Leakey—as it consumed her famed parents Meave and Richard Leakey, and grandparents Louis and Mary Leakey before them: “How is it that Homo sapiens is the only surviving member of the human family out of all of the upright ape species that have called Earth home over the past eight million years?” Was it due to cross breeding with other human species? Was it due to the size of our brains? These are the questions Dr. Leakey seeks to answer. The Turkana Basin region of East Africa is a source of unprecedented fossil and archaeological evidence for all major stages of human development. This is the place where our story is written. Every human being alive today shares DNA inherited from a common ancestral population currently believed to have lived within a few hundred miles of the Turkana Basin, 60,000 to 70,000 years ago. Discoveries over the last few decades continue to reshape our understanding of the human family tree.

For tickets, visit kauffmancenter.org.

NOW OPEN

Step into the streets of Paris during WWI and connect with those who called it home - and those who passed through on their way to battle.

JANUARY 2026 | 31 | INKANSASCITY.COM

theworldwar.org

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Expand your palette and party with us in support of art education.

Reserve tickets: nelson-atkins.org/party-arty

Health IN KC

presented by AdventHealth

by Judith Fertig

Minimally Invasive and Robotic Surgical Techniques for Abdominal Cancers Lead to the Best Possible Outcomes

Benjamin Johnston, MD, FACS

A CONVERSATION WITH SURGEON BENJAMIN JOHNSTON

diagnoses in a collaborative approach to make sure the best possible treatment is pursued. We are fortunate to have access to the most advanced treatments in the world within the AdventHealth system.

Our Cancer Institute is totally integrated so that patients can see multiple cancer specialists on the same day and ensure their total cancer care is perfectly synchronized.

How important is early detection?

Early detection and quick workup are essential in these cancers. Patients with known existing liver disease and cirrhosis should be getting regular screening ultrasounds of their livers in order to look for tumors. Patients with new symptoms such as jaundice, unexplained weight loss, unexplained onset or worsening of diabetes, or persistent new unexplained abdominal pain, should be investigated by primary care physicians and GI specialists. Unfortunately, there is not a standardized screening tool available to detect these cancers early in people with no risk factors.

A

bdominal cancers of the liver, pancreas, bile ducts, duodenum, and gall bladder can be among the most challenging to diagnose and treat. But with precision and innovation, using minimally invasive and robotic techniques, doctors can achieve the best possible outcomes for their patients. By focusing on reducing recovery time and accelerating access to cancer treatment, AdventHealth strives to make every step of the surgical journey as smooth and effective as possible.

Benjamin Johnston, MD, FACS, board-certified surgeon with AdventHealth Cancer Institute, shares new information.

What types of abdominal cancers do you normally see?

Although I manage all types of abdominal cancers, my focus is on cancers of the liver, biliary system, gallbladder, pancreas, and duodenum. These are challenging cancers that require an experienced multidisciplinary approach with specialists from many fields. Our outstanding team of physicians reviews all new and existing cancer

How do minimally invasive surgical procedures improve the outcomes for patients? What kinds of surgeries are available at AdventHealth?

Minimally invasive cancer surgery has numerous benefits. There is overall less pain, and patients can return home much faster. This is particularly essential for our older patients in whom regaining the ability to walk and function in daily life is key. Infections and hernias at the incision are much less common and much less of a problem for patients if they do occur. All these things together mean that patients are spending more time out of the hospital and with their families. They are also able to get to other essential forms of cancer treatment, such as chemotherapy, more quickly and reliably. We currently offer the best in minimally invasive surgery for all forms of these cancers. This includes even the most challenging surgeries, such as Whipple procedures for pancreatic cancer, by using the most advanced robotic platform. We have been refining these surgical techniques for over a decade and are proud to offer the highest form of minimally invasive surgical management available. CancerCareKC.com

JANUARY 2026 | 34 | INKANSASCITY.COM

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Living IN KC

Selah Lounge

MORE THAN A CUP OF MATCHA—THERE’S ARTISTRY EVERYWHERE

by Susan Cannon

S

elah, meaning “Sacred Pause,” is an apropos name for this intimate tea lounge conceived by co-owners Matthew Matsch and Kathryn McCormick as a cozy respite with a grounding, artisanal atmosphere. It accompanies Klā Sanctuary, a bath house and spa inspired by ancient thermal baths and designed by DRAW Architects, within their newly purchased historic West Bottoms building. Matsch, the original co-owner of Messenger Coffee, had worked previously with DRAW’s principal Dominique Davison on Messenger Cafe, so a collaborative working relationship was well established.

DRAW thoughtfully adapted the first-floor interior of Selah and Klā with creative input from Matsch and McCormick.

The heritage of the building is masterfully blended with a modern sensibility. It incorporates the swooning curves and portals surrounding the baths with natural materials of terra cotta, stone, steel, terrazzo, and reclaimed wood from the building, which was used for Selah’s shelving. Lighting throughout was designed by Derek Porter, meeting the moods of each space.

Matsch and McCormick, both creatives who love to collaborate, initially conceived of the bath house/restaurant concept in 2019 to be built on open land in Weston, but with the decision to go into DRAW’s West Bottoms building, they dove right into the creative process of bringing the interior of Selah to life. They wanted it to merge a relaxing, communal environment with an open kitchen where a functional menu of teas and specialty drinks, as well as house-made mooncakes, chia pudding, and spicy bone broth, are served. When it came to decor, they procured the leaf tiles from Poland, Habitus Japanese clay in a pale, matcha-green hue for the bar, and had ceramist Kelsie Herron custom-make the serving pieces. They asked the manager, Luna Patterson, also an artist, to create the botanical sun-printed cushion fabric, and they commissioned Cassandra Tondro to make the art using rusted nails and eucalyptus leaves on up-cycled textiles. Matsch and woodworker Shane Schulze designed the tables, perfecting the small space. But it’s the collaboration of their team of culinary creators who prioritize regenerative practices they want to acknowledge. Also, Matsch gives props to Shang’s Tea House, where they source most of their teas.

Selah is open to the public, as well as spa guests. Find out more on klasanctuary.com/selah.

JANUARY 2026| 36 | INKANSASCITY.COM

A spectacular, contemporary venue with transformable reception spaces and a magnificent courtyard.

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Modern-American cuisine from award-winning Chef Linda Duerr. Chef Duerr and team present elegant fare and carefully curated menus for a variety of special occasions. therestaurantat1900.com (913) 730–1900

Manager Luna Patterson pours a drink at Selah Lounge.

JANUARY 2026| 37 | INKANSASCITY.COM

1900 Building 1900 Shawnee Mission Parkway Mission Woods, Kansas

Living IN KC

Akari UF4-L10 light sculpture by Isamu Noguchi, (76.7” x 18.9”), $1,900, at shop.noguchi.org.

GET the LOOK

Izakaya-Inspired

Rustic earthtoned donburi bowl with lid, $32, at jocgoods.com.

Black-striped bamboo chopsticks, set of 5 pairs, $8, at Crate & Barrel (Town Center Crossing).

Salt-fired sake cup by Sandy Lockwood, $25 each, at Belger Arts (Crossroads Arts District).

Mino stoneware 10-inch plate, $95 each, at Asiatica (Westwood).

Shun Hikari knives, set of 3, $525, at William Sonoma (Town Center Plaza).

Donabe steamer in white with tongs, crafted by Nagatani-en Iga-ware Pottery, (8” x 12”), $240, at jinenstore.com.

ANJIN’S VIBE IS MODERN MEETS 18TH-CENTURY JAPANESE PUB AND SAKE BAR. HERE’S HOW TO INTEGRATE IT INTO YOUR HOME DESIGN

A

njin is a casual neighborhood gastropub and bar with late hours. It harkens back to the Edo period of Japan, when people gathered to socialize and unwind over drinks or sake and a meal. Nuanced seasonal small plates of Japanese comfort food are just what the chef, Nick Goellner, does so well. With the help of El Dorado Inc. and Fowler Interior Design, Anjin is a modern izakaya reimagined for today. Key elements are the open kitchen and bar, wood latticed screens, and Japanese pottery. Original izakaya pubs used paper lanterns, so a Noguchi Akari sculpture light seems the perfect added touch.

JANUARY 2026| 38 | INKANSASCITY.COM

interior photo by aaron leimkuehler

Acacia wood 9-inch trivet, $28, at wayfair.com.

interior photos by stephen kent johnson. stilin photo by tim lenz

Counter clockwise from top right: Designer Robert Stilin holding his latest book. Stilin’s loft apartment in the Red Hook neighborhood of Brooklyn is one of twelve projects featured in Robert Stilin: New Work.

CREATIVE LITERACY ROBERT STILIN: NEW WORK is the second mono-

graph by New York interior-design powerhouse and avid collector Robert Stilin. Recently released by Vendome Press, the book reveals Stilin’s recent projects from different American locales, yet all are imbued with his signature style of perfectly (and very personally) mixed iconic furniture pieces, contemporary art and photography, and an easy-going sophistication that is consumed with soul and his continuous cool factor.

Beauty, Behind Every Door. interior photo by aaron leimkuehler

A new year deserves a fresh start.

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OPENING

THE MOST ANTICIPATED RESTAURANT AND BAR OPENINGS COMING IN 2026

T

aken together, Kansas City’s 2026 restaurant openings paint a clear picture of where the city’s dining scene is headed, and it’s just as much about how we live as what and where we choose to eat.

In a post-pandemic economy shaped by higher rents, labor challenges, and rising food costs, local restaurateurs are getting creative about how they grow. What’s taking shape across the metro is a new wave of smaller, more nimble concepts—restaurants with cozy footprints, focused menus, and an emphasis on comfort, consistency, and community.

More and more, chefs who once chased sprawling dining rooms and late-night services are now choosing to open breakfast counters, lunch spots, all-day cafés, and neighborhood bakeries. These concepts offer something the industry has desperately needed for a long time, a healthier balance between work and life. These aren’t scaled-back dreams, but instead thoughtful, sustainable ones designed to support both the people cooking the food and those gathered around the tables.

Of course, this new chapter follows a year of meaningful goodbyes.

In 2025, Kansas City lost Michael and Christina Corvino’s fine-dining namesake restaurant, along with internationally inspired favorites like

Keeyoung Kim’s Korean comfort spot Chingu and Jason Craine’s financial district French bistro Charisse. Even the barbecue world felt a shift with the closing of Danny Edwards Blvd BBQ. Longtime institutions like d’Bronx and Happy Gillis Café & Hangout also closed their doors for good, reminders that restaurants we love aren’t guaranteed forever.

That’s why one of the most defining trends shaping 2026 is an intentional return to supporting local restaurants and bars. Dining out in this economy can feel like a luxury, but it’s also a powerful act of preservation. The recommendation from those watching the industry closely is simple—adopt your favorite restaurants. Make a short list of the places that matter most to you, the ones you’d be devastated to lose, and direct your dining dollars there with purpose. It’s a mindset that keeps Kansas City’s flavor local, personal, and distinct. Even on busy school nights when the drive-through feels tempting, having a few local go-tos saved in your phone can remind you of your mission, and can make all the difference to a local restaurant.

Looking ahead, we’ll see suburban favorites taking their chances downtown just in time to feed the FIFA World Cup crowds. All-day drinking and dining continues to make both financial and social sense.

From morning coffee and pastries to afternoon meetings to happy hour and dinner, these restaurants reflect how we actually use our favorite

JANUARY 2026 | 42 | INKANSASCITY.COM

spots now, as true gathering places throughout the day.

Pastry chefs are stepping into their own spaces in 2026, with several James Beard–recognized restaurant pastry chefs opening their own bakeries and pastry counters. Just as Kansas City’s obsession with New York-style bodega breakfast sandwiches is peaking, interest in Cuban coffee and food is growing with several new concepts on the horizon.

More than ever, local restaurants are choosing to open close to home—right where their customers already live, work, and gather.

They’re planting roots in neighborhoods and working to become part of the surrounding community. From corner stores to downtown cafes to Plaza-scale projects, Kansas City’s restaurants continue to build from the block outward—and 2026 is shaping up to reflect that beautifully.

Here are the restaurants and bars that we are looking forward to supporting in 2026. Please note that the opening month is only an approximation based on where a place is in the construction process.

These dates may move up or slide back, so follow your favorites on social media to stay in the loop. Cheers to another year of great food and drink in Kansas City, one where we will welcome the world to our front door.

JANUARY 2026 West Plaza Bodega

WEST PLAZA BODEGA West Plaza Bodega, located at 1702 W. 45th Street, is created by owner Jason Provo to be everything his first concept, Blackhole Bakery, isn’t.

While his flagship bakery on Troost focuses strictly on bread and pastries, no seating, no full coffee bar, no made-to-order food, the Bodega transforms that foundation into a neighborhood-centric café and corner store. Designed as a true community hub, it’s a place to grab coffee, a sandwich, pantry staples, and linger with neighbors. The full coffee program is powered by Lenexa-based Maps Coffee to go with Blackhole’s pastries. The Bodega will also offer exclusive items, like quiche and a nostalgic crumb cake, with made-to-order Bodega breakfast sandwiches built on Blackhole’s expanded bread program, which includes Japanese shokupan milk bread. At lunch, sandwiches will be made with his fresh focaccia using Marion Milling flours. West Plaza resident and local lawyer Nick Porto owned the building and was invested in the idea of the West Plaza Bodega from the start. Provo’s operations manager for all of his concepts, Kendall Beachey, and his general manager for West Plaza Bodega, Sarah Breiby, will help him keep the wheels on the bus day-to-day. Instagram @westplazabodega

TIAN TEA HOUSE & MOON BAR After two years of pop-ups, mixologists Saranya and Zach Hubbard are almost ready to open their dual drink concept—Tian Tea House by day and Moon Bar by night—at 911 E. 5th Street in the Columbus Park neighborhood. Tian Tea House will offer a serene, dine-in-only experience built around Gongfu Cha, the traditional Chinese method of brewing tea that is based on both skill and artistry. Additionally, they will be serving competition-grade matcha and house-blended wellness teas, along with sparkling teas served with chilled dishes created with local chefs. The evenings shift to Moon Bar, where Hubbard will bring

Moon Bar

JANUARY 2026 | 43 | INKANSASCITY.COM

her Japanese-inspired cocktail craft to its first permanent home after hosting pop-ups around town. She will use hand-cut ice and precise mixology techniques in an intimate omotenashi-driven atmosphere— the Japanese philosophy of selfless, whole-hearted hospitality. The tea room is planned to open in January with the Moon Bar to follow in two to three months. Instagram @tianteahouse, @moonbar.kc

KIT’S DINER When the chef Tim Tuohy closed his gourmet condiment company, Kansas City Canning Co. last year, he wasn’t sure what he was going to do with the old diner he had been cooking and canning in. He has now announced he will be opening Kit’s Diner there, bringing bold, but comforting food to the East Bottoms. Leaning into playful, crave-worthy twists on diner classics, early menus reveal standout sandwiches like a chopped cheese Reuben and a French onion grilled cheese, alongside nostalgic favorites with a twist, like the grilled PB&J available mild or spicy. With its mix of elevated diner fare and creative riffs on familiar flavors, Kit’s Diner looks poised to become a go-to neighborhood destination once it opens. Instagram @kits_diner

CORNFLOWER BAKED GOODS After more than a decade of delighting Kansas City with her signature pies, cakes, and pastries at Rye, James Beard Award-nominee and pastry chef Megan Garrelts and her team will finally have a retail home of their own with the debut of Cornflower Baked Goods. Opening next door to Rye Leawood, Cornflower Baked Goods will be the neighborhood bakery Garrelts has long dreamed of—one that blends Midwestern nostalgia with refined technique. Expect the classics she’s known for, from cinnamon rolls to seasonal pies, alongside scratchmade sweets, savory grab-and-go sandwiches, specialty dessert sauces, and curated coffee from Onyx. With its mix of convenience, warmth, and craftsmanship, Cornflower is poised to become an everyday stop for locals—and the next delicious chapter in Garrelts’ celebrated pastry legacy in Kansas City. Instagram @cornflowerbakedgoods

Cornflower Baked Goods Italian Sausage Co.

FEBRUARY 2026 HEMMA HEMMA DINETTE Downtown Kansas City will get its own dose of cozy cool food when Hemma Hemma Dinette opens in the Lightwell building at 1100 Main Street. Chef-owner Ashley Bare will bring her comfort food vibe to a bright, modern space serving breakfast, brunch, lunch, coffee, and cocktails. Expect diner classics like In-N-Out-style burgers, steak and eggs, tuna melts, and milkshakes, plus house-cured pastrami, chilaquiles, masa pancakes, and smashed breakfast tacos. A full pastry and coffee bar and a sunny patio by spring make this a new daytime staple. Instagram @hemmadinette

DEAR DONNA Having made their mark on the city’s culinary scene at the helm of Hotel Kansas City’s The Town Company restaurant, James Beard Award-nominated chefs Johnny and Helen Jo Leach have announced their departure from the hotel to focus on opening Dear Donna JANUARY 2026 | 44 | INKANSASCITY.COM

in the former Happy Gillis space on a beloved corner in Columbus Park. Named by Helen Jo in tribute to Johnny’s mother, Donna Bennett, the restaurant is designed to feel as warm and welcoming as the neighborhood itself. Breakfast and lunch will anchor the menu, with snacks, seasonal vegetable dishes, soups, sandwiches, and standout pastries along with cocktails, wine, beer, and thoughtful non-alcoholic options. The neighboring garage space, the former Columbus Park Ramen Shop, will function as a companion concept, housing Helen Jo’s pastries, grab-and-go items, wine, flowers, and sundries, plus room for intimate private events. While remodeling work is underway, including fresh exterior updates and cozy new banquettes, the team remains committed to preserving the building’s iconic character. For this couple, opening their first concept in Columbus Park feels like fate.

Instagram @deardonnakc

ITALIAN SAUSAGE CO. Joe and Michelle Brancato will open a second outpost of their wildly popular Gladstone-based Italian sausage and sandwich spot, Italian Sausage Co., in the River Market. Taking over the former ClusterTruck ghost kitchen at 518 Grand Boulevard and located one block from the KC Streetcar line, the space will operate like a NewYork-style sandwich shop. There will be no indoor dining room, but instead they’ll have a walk-up window and offer delivery, along with some seating on a covered three-season outdoor patio. Offering the same menu as the Northland location—meaty Italian sub sandwiches on housemade bread and hand-made sausages—the couple will also add New York-style bagel breakfast sandwiches and coffee. The new space will power larger catering opportunities, support their sports stadium business, and fuel future growth. It’s a big-city Italian deli energy anchored firmly in the urban landscape of downtown Kansas City. theitaliansausageco.com

Current State Coffee Roasting Sauced

MARCH 2026 CURRENT STATE COFFEE ROASTING Current State Coffee will bring serious coffee credentials to downtown Shawnee, adding to the growing roster of locally owned restaurants and bars energizing the area. Housed in a handsome 1930s red-brick building, the new café will channel a retro 1970s ski-lodge vibe when it opens in the former Cherub Medical Supply space. Coffee veterans Josh Greenlee of Seleno, Messenger Coffee co-founder Nick Robertson, and David Weber plan to debut the concept at 11217 Johnson Drive by this spring. The trio will roast beans on site for both the café and wholesale partners, while a European-style bar highlights single-origin coffee flights and a small selection of refined pastries. With seating for 50 to 70 guests and a patio, it’s designed as a true neighborhood hub for discerning coffee lovers. Instagram @currentstatecoffee

SAUCED Sauced is plotting its return to the Crossroads, after its original white courtyard kiosk closed in 2025. Owner Steven Blakley is reopening the burger and wings spot directly across the street from his original location, capitalizing on the built-in foot traffic with menu items that fans loved most from his original burger stand. He plans JANUARY 2026 | 45 | INKANSASCITY.COM

Neat

to add hand-cut fries and an intentional cocktail and non-alcoholic drink program into the mix. Daytime service will feel casual and approachable, while elevated evenings will lean into a “burger bistro” feel with drink specials, specialty burgers made from quality beef, and limited reservations. Instagram @sauced.kc

CASA AMA In Prairie Village’s Corinth Shopping Center, the former Salty Iguana space is getting a spirited reinvention from Billie’s Groceries owner Robin Krause, whose lifelong love of Mexican cuisine will finally get to shine with the opening of Casa Ama, her first Mexican concept under her newly minted Alfred & Co. restaurant group. Krause grew up eating at Salty Iguana when she went to Shawnee Mission East, and it was also the first restaurant her son worked at while he was in high school, so to have the opportunity to do her own Mexican concept in this space feels particularly personal. Her health-forward Mexican kitchen is rooted in bold flavors—think smoky chiles, vibrant salsas, wood-grilled meats, and slow-cooked beans. The result is a menu that’s vibrant, bold, and healthy without ever feeling restrictive. Although the food is grounded in Mexico, with fajitas a specialty, Krause will borrow from the Mediterranean and Asian flavors she loves, using fresh tortillas from both Yoli and Caramelo. Christopher Ciesiel, the owner of The Campground and Sagebrush bars in Kansas City, is developing the cocktail menu for Casa Ama, including a simply terrific margarita. The restaurant will have Krause’s signature fresh, minimal interior white walls and warm wood accented by pops of cobalt and neon yellow, with an inviting patio and fiesta-ready private room.

Papa

NEAT Neat, opening in Lenexa City Center, is a new craft cocktail bar devoted to simplicity and intention. Industry friends Benjamin Augustine Davalos and Sam Johnston will focus on classic cocktails, seasonal signatures and considered zero-proof options, all made with precision.

Light bar snacks support the drinks program without stealing the spotlight. Housed in the former Savoy Tea space, Neat aims to be that understated, reliable neighborhood spot where the hospitality is as clear and deliberate as the pours. neatbar.co

VERTICE ITALIAN Vertice Italian marks the first locally owned restaurant to be announced in the Country Club Plaza under its new ownership. Summit Hospitality Group owns Summit Grill, Third Street Social, Pearl Tavern, BŌru Asian Eatery, and Neighborhood Cafe. Led by owner Domhnall Molloy, the restaurant will take over the former Parkway Social Kitchen space at 616 Ward Parkway. Guests can expect handmade pastas, wood-fired pizzas, and a robust Italian-leaning wine and cocktail program. Vertice promises a relaxed but refined room with Summit’s approachable style elevated into a timeless Italian dining experience. Instagram @vertice_kc

JANUARY 2026 | 46 | INKANSASCITY.COM

MAY 2026 PAPA After years of working on the former Westside Café space next door to his La Bodega restaurant, owner James Taylor is finally ready to open Papa, a Havana-meets-Spain, indoor-outdoor hangout inspired by former Kansas City Star cub reporter Ernest Hemingway, who went by the nickname Papa. By day, guests can choose from Cuban favorites like Cubanos, ropa vieja, black bean soup, and several different kinds of ceviche along with Basque-style tapas, known as pintxo, such as Spanish gildas (a skewer with a pickled guindilla pepper, anchovy fillet, and green olive) and charcuterie meat served in paper cones. With outdoor tables, chairs, and swings available on the patio, twin cocktail bars will keep the place humming. At night, Papa will double as a flexible event and catering venue for La Bodega’s tapas, finally giving the veteran restaurant a dedicated spot for larger groups to gather. Once this concept has launched, Taylor is looking to open smaller versions of La Bodega called Bar Bodega across the metro.

CUBAN CAFÉ & COCKTAILS You are going to have to run to keep up with local restaurateur Steven Blakley these days. The owner of Sauced and Triune has two different restaurants that made this list this year. His Cuban coffee and sandwich spot currently is unnamed, so, for our purposes we’re calling it Cuban Café & Cocktails. A Cuban café by day and speakeasy at night, this concept will be located next door to his successful small-plates restaurant Triune on Kansas City’s Westside. By day, Triune’s executive chef, Rodolfo Rodriguez, will lean into his Cuban roots with strong coffee, pressed Cuban sandwiches, and soulful plates. The café will have both indoor seating and an outdoor courtyard space at 16th and Washington streets. After dark, a tucked-away speakeasy in the back will glow with rum-forward cocktails and moody energy. Together, the concepts create an all-day Cuban destination—grab a café con leche at noon, then slip back in for mojito and late-night conversation in the evening.

Cuban Café & Cocktails

Mr. D’s Donut Factory

JUNE 2026 MR. D’S DONUT FACTORY Mr. D’s Donuts will bring a burst of pastels, sprinkles, and freshbaked nostalgia to Kansas City’s Westside this summer with the opening of its new Donut Factory at 2001 West Pennsylvania Avenue. Owners Johnny Chen and Boggie Otgonbayar are transforming the building into a full production kitchen and retail shop with a covered drive-through for quick pick-ups of yeast, cake, and mochi donuts, plus savory sausage-filled kolaches, Ibis pastries, and Messenger coffee. The family-friendly, Instagram-ready space will feature fun factory tours, a private party room, and a production window where guests can sit and watch the donuts being made. You’ll know the building when you see it, as the factory will be topped with a giant donut visible from I-35. The duo plans to also open a second Mr. D’s drive-through donut shop this fall in the Lionsgate shopping center in south Overland Park. mrdsdonuts.com

JANUARY 2026 | 47 | INKANSASCITY.COM

Choosing Sobriety

JANUARY 2026 | 48 | INKANSASCITY.COM

WHILE “DRY JANUARY” HAS BECOME A POPULAR WAY TO BEGIN THE NEW YEAR, SOME FACE A MORE DIFFICULT, AND ULTIMATELY MORE SATISFYING, JOURNEY. HERE ARE THEIR STORIES words by Katie Van Luchene

D

epending on your social media bandwidth, you may read one or two posts a month from people celebrating a sobriety anniversary, followed by encouraging comments from friends.

These brave revelations are part of the healing process of breaking an addiction, and often a sign that the person is asking for not just forgiveness from any hurt their alcoholism may have caused, but also a plea for support during their journey.

The people profiled here have been sober for from 15 months to more than 20 years. Two of them spent weeks in recovery centers, and all but one turned to Alcoholics Anonymous (aa.org) for support. This organization, open to anyone who

JANUARY 2026 | 49 | INKANSASCITY.COM

has an honest desire to stop drinking, adheres to the same 12 steps created at its founding in 1935.

While every story is unique, the outcome is the same: sobriety gave them self-respect, a chance at happiness, and a feeling of empowerment and pride. One more thing they share—the willingness to help others take the first step.

ALI BREWER You may have noticed this pretty server at a popular restaurant, her brunette ponytail swinging as she navigates tables. Her smile is constant no matter how busy the night.

It wasn’t always so. Ali admits that she’d had problems with drinking most of her adult life, a situation that worsened during COVID’s isolation. That’s when she entered a 30-day, live-in recovery center. She began going to A.A. meetings every morning at 6:30 immediately after.

The sponsor she met there is a lifeline, as is a co-worker who became sober five years before Ali. “Just having someone close by who knows my struggles and is in my corner has been a huge help,” she says.

‘‘

in front of me.”

He attended A.A. meetings daily for five years, where he met people who offered real-life advice. “These are people who have seen it all, people who have been sober for 24 or 48 years. They know how to deal with that drunk uncle at Thanksgiving and how to craft an escape plan.”

Now Raymond attends meetings when he’s introducing someone else to A.A. But he finds time to talk to other recovered alcoholics every day, he says, “because our minds work differently. We get squirrely sometimes.

“I remember my first vacation after I got sober and everyone was enjoying margaritas at a poolside party. That sounded good until I recalled what one old-timer said to me at A.A.: ‘If you’re ever tempted to drink, remember what got you into this meeting room in the first place, and it will scare the hell out of you.’” He found a nearby meeting that day.

“When I post about my sober birthday every July 13, I’m happy to read the comments because I’m still here.

“And it recharges me when someone approaches me and is serious about getting help and is ready to put the work into it. To watch the lightbulb going off over their heads that if I can do it, they can, too.”

SCOTT POORE

I still remember the moment when

I knew I could be my authentic self and enjoy life without reaching for a drink.”

– Ali Brewer

Ali has replaced destructive habits with healthy ones. “Drinking used to be my hobby,” she says, “but now it’s yoga. It’s totally changed my life.” With it came meditative breath work, sometimes five minutes a day, some days up to three hours.

“There were times when it felt like I could never have fun again.

Working through what made me turn to drinking in the first place was a key to my recovery process. I still remember the moment when I knew I could be my authentic self and enjoy life without reaching for a drink.”

RAYMOND MARSHALL (Not his real name; this is the only

Scott could write the user’s manual on how to become an alcoholic.

He began working in the beverage industry at age 21, then in corporate America, where he was isolated and unfulfilled.

That’s when he found his passion, animal rescue. But then he drank to mask the pain of dealing with life-or-death situations. “I would work eight to ten hours a day rescuing animals,” he says. “By staying so busy, I didn’t have time to process things or look inward.”

But 19 months ago, he woke up at one a.m. and said, “I’m going to die one of two ways. Through alcohol or by taking my own life.

And I didn’t want to die.”

‘‘

I fell in love with A.A.; the

camaraderie of it, and the ability to be vulnerable with other people and know you’re in a safe place.”

person who requested anonymity.)

Some people alter their lifestyles to remain sober. Raymond is not one of those. Ten years ago, after leaving the Valley Hope recovery center in Atchison, Kansas, Raymond’s life partner offered to stay away from parties and bars for support. “That’s bullshit,” Raymond said at the time. “That’s where our friends are. Everyone knows I’ve stopped drinking. I didn’t want people to feel skittish about drinking

– Scott Poore

That’s when he entered Valley Hope’s Atchison treatment facility. Like everything else Scott does, he gave himself fully to the program. “Out of the 75 people there, I found five or six guys who were going to all the classes and optional church service in the morning. I

JANUARY 2026 | 50 | INKANSASCITY.COM

surrounded myself with winners.

“I fell in love with A.A.; the camaraderie of it, and the ability to be vulnerable with other people and know you’re in a safe place.”

Scott also attended a Valley Hope program called Intensive Outpatient Therapy. This 16-week program was a five-hour day, threetimes-a-week commitment. He didn’t miss a single meeting.

Scott talks about sobriety frequently on his personal social media pages and offers resources and affirmations on his “20 Percent” page; the name is based on the success rate of those who seek help with alcoholism. He also volunteers his time at AdventHealth in Overland Park to talk with patients who are dealing with mental health issues or addiction.

DAVID WAYNE REED You might call David a do-it-yourself recovered alcoholic. He didn’t go to rehab or join A.A. David gave up cigarettes in July of 2013 by reading The Easy Way to Quit Smoking by Allen Carr. “That was so much fun,” he jokes, “that I read Carr’s The Easy Way to Stop Drinking in one sitting.

“The thing about drinking and smoking is that they’re habits, and I’m really good at habits. I began meditating 20 minutes a day in 2012. I realized that smoking is just like meditating. You inhale and hold it, exhale and hold and repeat.

“I had another aha moment at the time. I thought that like Sisyphus from Greek mythology, I was condemned to push this rock up the mountain again and again, only to have it roll back over me.

‘‘

helped others to find the courage to face their addiction. “But last year,” he says, “I began bawling uncontrollably while reading the comments.

“I was proud to have another year of sobriety, but at the same time I had never let myself grieve who I was before I was sober. I had to take time to embrace both opposing emotions of pride and loss, to honor that guy’s gifts and struggles. Now I’m closer to getting there.”

ANGELA PUGH It’s hard to imagine that this vibrant, funny, confident woman was once in a dark place where she felt trapped by alcohol.

Originally from Kansas City, she’d spent her 20s in Los Angeles, living the high life of bartending and parties. “Moving back home was a culture shock,” she says. “I was rocking feather boas while everyone else was in flannels and jeans. Feeling different drove me to drink more.”

Twenty years ago, when she made the decision to quit, she didn’t enter rehab. “Back then, I thought that was only for celebrities. I detoxed at home, cuddling with my dog, and toughed it out.”

‘‘

Since 99 percent of staying

sober is managing your anxiety, I do all the science-backed things like exercise and meditation. I journal. And when I do hang out with friends who

Getting rid of the guilt

drink, I set parameters: I drive there

and shame was immediate. And

alone and set a curfew of 90 minutes.”

when you don’t wake up with a

– Angela Pugh

hangover, you’re more productive.”

– David Wayne Reed

But I realized I could just step out of the way of the rock. This simple concept was life changing.”

While David’s path to sobriety has been easier than for some, it hasn’t been without pain. “The hardest part was the friendships I thought were really deep and long-lasting were just drinking buddies. When we no longer had that connection, they dropped away.”

But his transformation is worth it. “Getting rid of the guilt and shame was immediate. And when you don’t wake up with a hangover, you’re more productive.”

Every year, as he writes his rebirth post on December 13, he gets 500 or so likes. He appreciates that people are engaged and that he’s

Alcoholics Anonymous changed her life. “I went to a meeting every single day for five years. And I had a freaking blast. It was the first time in my life that I was surrounded by people who were like me, with the same personality quirks and the same experiences of humiliation.

No longer feeling like a victim, she makes healthy decisions.

“Since 99 percent of staying sober is managing your anxiety,” she says, “I do all the science-backed things like exercise and meditation.

I journal. And when I do hang out with friends who drink, I set parameters: I drive there alone and set a curfew of 90 minutes.”

Along with sharing upbeat and insightful messages on her social media platforms, Angela hosts a podcast and offers a coaching program (addictionunlimited.com) to help others recover and heal.

And now, when she attends A.A. meetings, it’s because she wants the next woman who walks through the door to see a female sitting there with a smile on her face, comfortable and confident and happy.

JANUARY 2026 | 51 | INKANSASCITY.COM

Flavor IN KC

by Jenny Vergara

Reservation for One CROSSROADS CANTINA photos by Aaron Leimkuehler

Stepping up to the bar at Crossroads Cantina.

I

n the Crossroads Arts District, evolution is both welcomed and expected. Old warehouses become galleries, factories turn into lofts, and once-forgotten storefronts re-emerge as dining rooms that somehow change the rhythm of any given block. The newest transformation at 1925 Baltimore Avenue follows this familiar neighborhood superpower. Once a quiet telecommunications building, the former Mobilefone store has been reborn as Crossroads Cantina, a swingingly stylish, Mexican-inspired restaurant awash in sandy pinks and sage greens that feels like equal parts desert sunset and urban oasis.

The cantina is the newest project from longtime Kansas City restau-

rateurs Zach Marten and Bret Springs, and it completes a carefully orchestrated culinary triangle they’ve spent more than a decade building.

Their partnership began with Coal Vines Pizza on the Country Club Plaza in 2011, followed by Westport Ale House in 2014 and County Road Ice House in the Power & Light District in 2018. But it was their move into the Crossroads with The Rockhill Grille in 2016 that reshaped their vision, one rooted not just in concepts, but in proximity.

When they opened The Wise Guy, their Italian concept, in the spring of 2024 inside the former Rieger space just two blocks away, the groundwork for a walkable dining district had begun to take shape. Crossroads Cantina, which quietly opened in late 2025, is another destination in that

JANUARY 2026 | 52 | INKANSASCITY.COM

three-block plan. Now, they have a polished American, a casual Italian, and a fresh Mexican restaurant all within easy strolling distance of each other.

What makes Crossroads Cantina especially interesting is its literal placement within Kansas City’s broader Mexican dining landscape. Just to the west lies the long-established taquerias and neighborhood favorites of the Westside along Southwest Boulevard—restaurants that have shaped the city’s Mexican food identity for generations. In the opposite direction, you’ll find Tacos Valentina tucked inside Torn Label, serving delicious regional recipes using corn tortillas made by hand from native Mexican masa. Crossroads Cantina is, almost literally, sandwiched between some of Kansas City’s most beloved Mexican kitchens. And yet, rather than competing directly on tradition or price, it carves out its own lane with warm, stylish design, crafted cocktails, and approachable Mexican food that bridges the gap between the history and handcrafted homage.

Outside, the small building glows softly against Baltimore Avenue bustling street traffic. Inside, Crossroads Cantina feels immediately transportive. A heated sunroom wrapped in floor-to-ceiling glass stretches along the front of the restaurant, packed with towering cacti and lush houseplants that clearly love that access to sunlight. When the weather cooperates, retractable roof panels turn the entire space into an open-air patio, blurring the line between indoors and out. Inside, there is a bar for those stopping in for a quick drink, and a smattering of tables and banquettes. The building isn’t large, but they have done the most with the space they have, and it helps to keep a handle on the noise factor on a busy weekend night. Latin music is pulsing just loud enough to feel the energy without overwhelming your conversation.

I found the cocktails at Crossroads Cantina simple, easy drinking and exceptionally made. Seasonal margaritas rotate through playful fla-

Imagine your home, totally organized!

vors—it was coconut when I visited—and my drink arrived creamy but pleasantly balanced rather than cloyingly sweet. The Paloma Flaca was another favorite built with Libélula tequila, lime, salt, and Fresca, a refreshing grapefruit soda that added fizz, flavor, and sweetness to the drink.

In the kitchen, the executive chef Clark Grant’s team is walking the line between a fresh, modern take on Mexican food and the comfort and approachability of Tex-Mex. His menu is rooted in recognizable forms, such as enchiladas, tacos, and fajitas, but filtered through a lens that favors simple elements like wood-fired meats and quality tortillas with a variety of salsas adding more flavor than spiciness. Heat is something noticeably missing from the menu at Crossroads Cantina, which is likely to disappoint some and thrill others.

Our table began with the dip duo where you can choose two from guacamole, queso, sikil pak (a rustic Mayan dip from Mexico’s Yucatán region made with ground pumpkin seeds and tomatoes spiked with grilled onions, garlic, and herbs) and street-corn dip, served with impressively hearty tortilla chips that arrived warm, well-seasoned, and built to withstand generous scooping. The sikil pak had an earthy flavor and textural quality that really relied on bursts of bright pomegranate seeds for sweet contrast.

The corn dip, however, came to the table cold, with the corn itself lacking the expected sweet-corn flavor. The light coating of sour cream, Cotija cheese and TajÍn failed to bind the kernels into a true dip, leaving the texture loose and unfocused. Perhaps this is simply a problem in name only, as it looked and ate like esquites or street corn but was not what I would consider a dip.

The rotisserie chicken is a generous half chicken, and while beautifully moist and tender with subtle smoke from pecan wood and an ár-

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Flavor IN KC

Top left: A trio of tuna tostadas. Top right: Comfortable, cozy booths envelop guests. Bottom left: High-top seating in the dining room of Crossroads Cantina. Bottom right: Cremaqueso enchiladas.

bol chile salsa, the chicken was served atop the same flavorless esquites paired with soft flour tortillas. The corn muted what could otherwise be one of the restaurant’s signature dishes.

The side dishes that shined were the charro beans, spiked with smoky bacon and slow-cooked to a sweet, almost barbecue-like depth, delivering richness without heaviness. The jÍcama slaw emerged as a quiet standout, snappy, cold, and refreshing, cutting through richer flavors with crisp acidity and subtle sweetness. It was the dish we kept returning to between bites of heavier fare.

The birria taco lived up to my expectations—deeply savory beef, tender from long cooking, wrapped in a sturdy corn tortilla that, despite my dunking the entire taco into the consommé, still held up deliciously.

The verde enchiladas arrived to the table with three warm tortillas wrapped around tender pieces of rotisserie chicken, covered in melted Colby-jack cheese and perched on a pool of bright green enchilada sauce. While the portion was generous and flavors spot-on, the plate ate slightly dry. An extra ladle of salsa beneath the enchiladas would push

the dish from satisfying to standout in my opinion.

Elsewhere on the menu, diners will find contemporary flourishes like ahi tuna tostadas with guacamole, radish, cucumber, cilantro, and salsa macha, along with a beloved New Mexican staple, the green chili cheeseburger. Grant’s approach avoids esoteric ingredients in favor of recognizable flavors executed with polish, a choice that positions Crossroads Cantina as broadly inviting rather than boundary-pushing.

What ultimately defines Crossroads Cantina in these early weeks is not perfection, but confidence. The restaurateurs know what they want the space to be—lively, colorful, casual, and social. The cocktails already punch at full strength. With just a touch of refinement in a few areas on the menu, this restaurant is ready for prime time.

As the next spot in Marten and Springs’s Crossroads consortium, Crossroads Cantina feels like both a destination and a connection point.

Together, the three restaurants form a walkable micro-district shaped by one hospitality group’s long-term vision for what downtown dining should be. crossroadscantinakc.com

JANUARY 2026 | 54 | INKANSASCITY.COM

Thank you to our gala patrons!

Kings and Queens Edward P. Milbank Dr. Marc and the Hon. Stephanie Taormina

Princes and Princesses The McMeel Family

Dukes and Duchesses Dr. Scott and Bernie Ashcraft Peter G. & Elizabeth Torosian Foundation Sarah Yé

earls and COuntesses

Yo u’r e

Kauffman Family Foundation, Muriel McBrien Pat Konopka Seigfreid-Bingham, Dan and Michele McClain Kamal and Mary Lynn Mikhail Tiffany Patterson Theater League UMB, Chris and Kathryn Bannister

FEB INvited! . 14

Table HOsts Andrews McMeel Universal Robert and Barbara Bloch Creative Planning Eric Dorfman Husch Blackwell Shook, Hardy & Bacon Jason and Susan Waldron

LOvers

HONORARY CHAIRS Dr. Marc and the Hon. Stephanie Taormina

Peggy and Andy Beal Dan and Ginnie Bukovac Dean and Patricia Davison Tim and Deanna Diebolt Bev and Erik Elving Victoria James and Drew Hodgdon Tom and Loretta Mentzer John Rensenhouse and Darren Sextro Patrons as of December 12, 2025.

PATRON & MEDIA PARTNER

February 14, 2026 | InterContinental Hotel on the Plaza | Tickets at kcshakes.org/gala

Flavor IN KC

by Jenny Vergara

In Your Cocktail THE DUB

The Jewel Box

I

celebrated. A patio adds outdoor viewing, and nearly every seat in the house boasts a clear sightline to a screen. Community-donated trophies, sports memorabilia, and a towering vintage scoreboard lend the space some instant Instagrammable cache.

The drink menu leans into craft classics with personality, alongside beer, wine, and thoughtfully made mocktails. The food menu keeps things light, social, and sharable with sheet-pan nachos, hummus plates, sandwiches, and fresh salads—ideal for grazing between matches.

Beyond sports and cocktails, inclusivity is at the heart of The Dub’s ethos. The bar is openly LGBTQ+-friendly, welcoming to everyone, and rooted in creating a space where community comes first.

As women’s sports continue their meteoric rise, The Dub arrives not just as a bar, but as a cultural statement—one Kansas City is more than ready to celebrate by raising a glass. And speaking of glasses, one fan-favorite cocktail nods to local history, a drink named after the legendary Jewel Box Lounge, one of Kansas City’s first drag bars in the 1950s and ’60s.

Now you can bring that same spirit of celebration into your own home—one refreshing cocktail at a time. Cheers! thedubkc.com

n downtown Kansas City, a new kind of sports bar has arrived—one where women’s athletics take center stage. After several years of fundraising, renovations, and anticipation, The Dub opened its doors last fall, bringing a fast-growing national movement of women’s sports-focused bars to the heart of the city.

Co-owned by Monica Brady and Rachel Glenn, The Dub is inspired by Portland’s groundbreaking Sports Bra and joins a small but mighty group of similar bars that have opened in Minneapolis, Chicago, Atlanta, and San Francisco. Its arrival feels perfectly timed. The Kansas City Current just wrapped a record-breaking season, and with CPKC Stadium now anchoring the city’s global soccer reputation, Kansas City’s appetite for women’s sports has never been stronger.

Any sports fan knows the frustration of trying to convince a bar to switch one TV to your game. For women’s professional and college sports fans, that struggle has long been the norm—even as viewership continues to surge nationwide. Men’s sports still dominate most screens in most places. The Dub exists to change that.

Housed in the former Banksia Bistro space on West 9th Street, the bar has been completely transformed. Light and airy inside, the room is infused with soft teal, red, and white hues as a nod to the Current.

The main bar anchors the space, while a back lounge styled like a locker room offers additional seating and a playful tribute to the athletes being

The Jewel Box 2 ounces J. Rieger & Co. vodka 1 ounce mixed-berry simple syrup* 1 ounce lemon juice Splash of soda water Pour all ingredients into a cocktail shaker tin, then fill the tin with ice. Shake ingredients well. Pour over ice in a rocks glass, and top with a splash of soda water. Garnish with a lemon wheel. *MIXED BERRY SIMPLE SYRUP 2 cups water 1 cup sugar 1/2

cup frozen triple berries

This is a basic simple syrup recipe with the addition of frozen triple berries. Simply put all the ingredients into a pot and cook it until the sugar has completely dissolved in the water. Cool the mixture, and then blend it all together and strain through a sieve to remove any stray seeds or solids. Keep it refrigerated.

JANUARY 2026 | 56 | INKANSASCITY.COM

COLD OUTSIDE?

WE’LL BRING THE HEAT.

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Flavor IN KC

by Jenny Vergara

KIT’S DINER

In Culinary News

EVERYONE LOVES a comeback story—especially when it ends with a great meal. After more than a decade spent pickling, preserving, and canning in a former East Bottoms diner, chef and entrepreneur Tim Tuohy closed his artisan condiment business, Kansas City Canning Co., at the end of 2024 due to rising costs and cash-flow challenges. Now, one year later, he’s returning to the same space with a brand-new concept: Kit’s Diner, a clever, elevated riff on the American classic. Opening for breakfast and lunch with counter and booth seating, Kit’s will offer dine-in, takeout, delivery, and private events. The menu promises “sly, wily” interpretations of diner favorites—ideas Tuohy previewed during pop-ups at local breweries last fall, including a chopped-cheese Reuben, grilled PB&J (mild or spicy), playful hot dogs, a hearty breakfast sandwich, and French onion grilled cheese. Creative sides range from smashed potatoes to a bright cucumber salad.

And with Tuohy behind the scenes, expect the condiment game to be kicking.

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JANUARY 2026 | 58 | INKANSASCITY.COM

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Flavor IN KC

by Jenny Vergara

COPAKEN BROOKS, in partnership with Tom’s Town Distilling Co. cofounders David Epstein and Steve Revare, is bringing a six-story, $47.1 million boutique hotel to 17th and Main that will be connected directly to one of Kansas City’s most beloved distilleries. Designed by local firm Generator Studio, the 92room, Art Deco–inspired Pendergast Hotel is slated to open in 2028 on the south side of Tom’s Town. Beyond guest rooms, the hotel will feature an upscale restaurant, a Tom’s Town retail shop, and a dedicated “cocktail college” for hands-on mixology classes. The development also unlocks major upgrades inside the distillery, with new luxury suites, bridal quarters, a private lounge, and seamless access to the Rickenbacker Room event space on the second floor. A third-floor open-air rooftop bar will serve craft cocktails with sweeping Crossroads views. Perfectly positioned along the KC Streetcar line, the Pendergast Hotel will blend history, hospitality, and high-proof elegance into one destination stay.

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In Culinary News

PENDERGAST HOTEL

T H E

D E F I N I T I V E

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A Community Agent in Action

Being a part of a brokerage that backs its commitment to homeownership equality is important to David. Through ReeceNichols’ Community Agents in Action, he’s stood alongside new initiatives to strengthen connections between the real estate community and the LGBTQ+, African American, Hispanic, and other communities they serve.

Hospitality at Heart

David builds his business on genuine connection.

He mails handwritten notes and finds opportunities to make every interaction feel personal. “You can be old school and be successful too.” In a world of automated messages, his approach feels like genuine hospitality, and clients remember it.

Follow the Leader

David leverages ReeceNichols’ industry-leading tools and training to mentor new agents.

He tailors his guidance to each agent’s learning style, which gives them the support they need to build a strong real estate foundation.

Expertise You Can Count On

David’s previous career prepared him to lead clients through real estate transactions with ease. With a master’s degree in education and decades spent leading diverse teams, he’s well-versed in problemsolving and managing complex situations.

He earns trust with thoughtful guidance every step of the way.

David Slawson Real Estate Agent

Flavor IN KC

by Jenny Vergara

HEMMA HEMMA DINETTE

In Culinary News

DOWNTOWN KANSAS CITY is getting a taste of Hemma Hemma flavor in the form of a new downtown diner. Chef and owner Ashley Bare is bringing her beloved Waldo restaurant to the Lightwell building at 1100 Main Street with the debut of Hemma Hemma Dinette, set to open in February.

While the original location is known for its wholesome, comforting food and grandma chic décor, the new concept leans playfully into diner culture with a fresh, modern edge. The menu will introduce an In-N-Out–inspired burger, steak and eggs, tuna melts, housemade milkshakes, and house-cured pastrami featured in both a breakfast burrito and a breakfast Reuben. Fans will still find favorites, like the herby chicken salad and the signature BEC egg soufflé sandwich on the menu in addition to new breakfast highlights, including masa pancakes, chilaquiles, and smashed breakfast tacos, alongside cocktails, a full coffee bar, and oversized housemade pastries.

The dinette will serve breakfast, brunch, and lunch daily, and the new outdoor patio will open in the spring.

A Very Special Thank You to 2025 Owl Friends Mary Atterbury | Christy Wilson | Lori Bjorseth Inman | Ellen Merriman & Margaux Merriman Blackwell | Jennifer Fales | Angela Kreps | Dana Kramer | Paula Longan | Marty Mos | Lisa O’Donnell | Nan Vail | Gretchen Vosburgh | Cynthia Andrews | Beth Bahner | Pamela Bruce | Margaret Bruce | Corliss Chandler Miller | Carol Clark | Mary Cordilll | Jean D Wagner | Christine Fischer | Katherine Fowler | Libby Gessley | Ellen Harker | Jennifer Hart | Ellen Hockaday | Dianne Hogerty | Kay Johnson | Patricia (Patty) Love | Jody Kramer | Martha Kruckemyer | Carolyn Langdon | Jennifer Lowe | Susie Luening | Kay Lutjen Patterson | Amelia McIntyre | Carole McKnight | Patricia Meads | Barbara K. Nelson | Debra Parmet | Sally Patton Burton | Annie Presley | Jill Shackelford Hall Susan Spaulding | Risë Strasser | Lisa Wetzler | Jennifer Whiteside | Kay Barnes | Patricia Boomer | Sara Dougherty | Jana Fielder | Robbi H. Grogan | Helen Ann Hatridge | Cecelia Jenkins Spradling Johnson | Katherine Lee | Terry Lightstone | Ann McGillicuddy | Barbara Moriarty | Lora Mosbarger | Judy Sappington Lynch | Suzanne Taschetta Cooper | Karen Williams | Linda K. Zey

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JANUARY 2026 | 62 | INKANSASCITY.COM

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My Essentials IN KC

by Evan Pagano

MIKE McVEY BREWER. LAWYER. LEADER.

O photo by bridget chang

n January 3, Roeland Park–raised Mike McVey became the chairman of the Greater Kansas City Restaurant Association (GKCRA).

Sixteen years ago on a couple’s trip west, McVey—a corporate lawyer and Boulevard Brewing Company fan—stopped at an Oktoberfest in New Mexico and heard a term that would change his life: certified beer judge.

“I don’t know what that means,” he remembers saying, “but I want to be that.”

So it began: a journey in craft beer that would include cofounding Transport Brewery in downtown Shawnee in 2018; expanding to downtown Gardner in 2023; and introducing food service at the Gardner brewery soon after. Along the way, McVey became involved with the GKCRA and organizations like it, which he says have provided him an invaluable education in hospitality.

As 2026—and his time as GKCRA’s chairman—begins, he hopes to be of service to others in their journey.

“It turns out the World Cup will occur during my time as chairman of the GKCRA,” he says. “I didn’t really plan that, but here it is. I hope to help the association and its members thrive through this year, which is bound to include many unexpected twists and turns.”

Learn more about Transport Brewery at transportbrewery.com and GKCRA at morerestaurants.org/great-kansas-city.

Mike’s essentials...

GET BOOZY: I generally go with old

fashioneds for my cocktails. I have learned that I like bourbon barrel–aged beer, bourbon barrel–aged tequila, and, it turns out, bourbon.

Enjoy an old fashioned at Nick and Jake’s.

BARBECUE ESSENTIALS:

My go-to spot for ribs is Joe’s Kansas City’s original store on Mission Road; I prefer Jack Stack’s burnt ends, especially the crispy, chewy ones.

HIDDEN GEM: O’Malley’s Pub in Weston might be the best setting for an Irish pub in the world—including Ireland. It is in a lower level of the original Weston Brewing Company lagering cellars.

FINE DINING:

I enjoy several fine dining spots; however, our local go-to is Wandering Vine at the Castle in Shawnee. They have a rotating menu, it is always a great setting, and it has great service and interesting, flavorful food and wine.

KEEP IT CASUAL: CAN’T-MISS EVENT: I greatly

enjoy the Paola Roots Fest. It is as Americana as it gets.

SHOP SMALL: I shop at local chocolate

shops. I prefer André’s Confiserie Suisse and Annedore’s Fine Chocolates, but there’s no such thing as a bad chocolate.

JANUARY 2026 | 64 | INKANSASCITY.COM

I can’t resist the potstickers at Nick and Jake’s. Nothing fancy, but so good.

They have many great dinner dishes, which I tend to rotate through.

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