PHOTO BY JENNY WHEAT
DISH
MICHAEL CORVINO OWNER & EXECUTIVE CHEF CORVINO RESTAURANT WRITTEN BY T.E. CUNNINGHAM
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orvino was born and raised in Walla Walla, Washington, but decided to seek out and learn from the great chefs all over the U.S. This journey took him all over the country, but eventually landed him in Kansas City, where he established his award-winning restaurant located in downtown KC on Walnut Street.
What is your favorite dish to prepare, and what is your favorite dish to eat? My favorite to prepare is pasta, but I can’t turn down a great slice of pizza, so that would have to be my favorite dish to eat.
Do you have a signature specialty drink? Pabst or Old Milwaukee.
What do you do for fun when you are not at the restaurant? I am an avid traveler, and I enjoy discovering new places to eat, new foods, and new drinks along the way with friends and family. I’m also into mountain biking.
Why should Kansas Citians give Corvino Restaurant a try?
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SIMPLYkc MAGAZINE
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AUGUST 2019
PHOTO BY MARTIN DIGGS
Michael Corvino, owner and head chef of Corvino Restaurant, found his passion for food during high school. It wasn’t until after he graduated, though, that he realized he wanted to make this passion his career.
Because it is unlike any other establishment in KC. We employ a quality focus on creating and serving craveable and delicious food. It’s two concepts under one roof—a supper club and a tasting room.
How did you come up with the design for the restaurant, and what’s your favorite thing about it? Christina (my wife, business partner, GM, and wine director) fell for the space because of the tall ceilings and large columns. Designed around those features, with the focus of a stage for live music, we created our modern interpretation of a supper club.
What do you think is the single biggest challenge to running a successful restaurant? You have to have enough volume, creating enough business to turn a profit in any restaurant.
How do you wind down after an evening at the restaurant? Drinks! And we love to do have them outside when possible.
What award or recognition are you most proud of receiving in your career? I was honored to receive a James Beard Nomination.
Why live music every night? We felt like it spoke to our city—gave the restaurant a sense of “place” with Kansas Citians.
If you were teaching a class of first graders about food and diet, what piece of advice would you most want to impart to them? I would tell them to learn to appreciate the quality of ingredients and where they come from, because you will enjoy food more. Food doesn’t just come from large corporations; it comes from farmers, artisans, and makers that care about the product and your experience with it.