GROCERY leawood
BILLIE’S
Where Health & Hospitality Mix
Panache: More Than Candy
Sullivan’s: Jazz Meets Steak
A Taste of Leawood: Treats & Magic for All
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Timothy Weber: A Hair Salon
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801 Chophouse
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Outta the Blue
Panache Chocolatier
Plate
RA Sushi
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Barkley Square / The Ice
Breakout KC
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Smitten Booktique
Hotel
Aloft LeawoodOverland Park
President and CEO
Stephanie Meyer
Vice President of Programming & Communications
Taylor Limoges
Director of Membership
Lyndsey Sheikh
Editor Jean Teller jteller@sunflowerpub.com
Designer/Art Director
Shelly Bryant
Advertising Executive
Angie Taylor ataylor@sunflowerpub.com
Copy Editor Leslie Clugston Andres
Contributing Writers
Corinn Ayers
Jill Dutton
Jackie Hostetler
Bob Luder
Kari Williams
Contributing Photographers
Kevin Anderson
Brooke Buck
Molly Kuplen
Sarah Reeves
Strauss Peyton Portrait Studio
Publisher Bill Uhler
Director Bob Cucciniello
Dear Leawood Community and Business Partners,
As autumn leaves give way to the glow of the holiday season, there’s no better time to reflect on the many reasons we’re proud to call Leawood home.
This fall/winter issue of Leawood Magazine highlights something we do very well here in Leawood: food. From neighborhood favorites at Ranch Mart to vibrant dining spots at Town Center Plaza, Park Place, Mission Farms and more, Leawood offers an exceptional variety of savory and sweet options. Our local food scene brings people together, fuels our local economy and reflects the character of our community— warm, welcoming and flavorful.
Fall and winter also provide plenty of chances to slow down and connect—whether you’re gathering for a holiday meal, shopping for a seasonal treat, or participating in one of our many city events that celebrate community and tradition.
As we celebrate the tastes and traditions that make Leawood special, we also look to the future to ensure our community continues to thrive in the decades to come.
This year, we launched Rooted & Reaching: A Comprehensive Plan for Leawood’s Future—a once-in-ageneration effort to shape how our city grows and thrives in the years ahead. I encourage you to visit www. leawoodrootedandreaching.com to learn more and share your input. Your ideas will help guide thoughtful planning that preserves what we love most about Leawood while embracing the opportunities ahead.
Thank you for your continued trust and support. I wish you a joyful holiday season filled with delicious food and a wonderful close to 2025.
Mayor Marc Elkins Mayor, City of Leawood
Hello, Leawood Residents and Business Partners,
When the seasons change, there’s something about fall that makes us gather around the table a little more often—whether it’s celebrating with friends, enjoying a family dinner or unwinding after a busy week. Here in Leawood, we’re fortunate to have a dining scene that’s every bit as vibrant as our community.
From chef-driven kitchens offering creative, elevated cuisine to family-owned gems where recipes have been passed down for generations, Leawood’s restaurants are the heart of our city. Craving smoky, award-winning barbecue? Meat Mitch has you covered. Looking for a fresh, healthforward brunch or lunch spot? Billie’s Grocery brings flavor and wellness together in a way that keeps people coming back. Pair those favorites with our variety of global cuisines, cozy coffee shops and sweet spots for dessert, and it’s easy to see why Leawood has become a destination for food lovers across the metro.
What makes our food scene truly special are the people behind it—entrepreneurs who take risks, chefs who pour artistry into every dish and hospitality teams who welcome guests like family. Supporting our local restaurants means more than enjoying a great meal; it strengthens our economy, creates jobs and helps fuel the thriving community we all share.
So, this fall, I encourage you to savor the flavors of Leawood. Try someplace new, revisit an old favorite or bring a colleague or neighbor along for the experience. Every meal is an opportunity to celebrate the creativity and connection that make Leawood such a remarkable place to live, work and dine.
Stephanie Meyer
President
& CEO,
Leawood Chamber of Commerce and Economic Development Council
Sally Stanton of Overland Park works out through a circuit of exercise stations at Discover Strength in Leawood.
Discover the Way to Strength
Unique training facility, Discover Strength, opens in Leawood.
By Bob Luder
Photographs by Kevin Anderson
A popular television commercial in the 1980s promoted Remington razor blades with Victor Kiam looking directly into the camera and saying a line that became iconic: “I liked it so much, I bought the company.”
Ben Gervais didn’t take it quite that far, but he did the next best thing. Three years ago, overweight and suffering from lower back pain, Gervais sharpened his approach to strength training at the Discover Strength gym near his home. He was so transformed after increasing the intensity of his workouts that he limited his training sessions to twice a week and bought a franchise.
Fortunately for those in this area looking to improve strength, mobility and longevity, he chose to put that franchise in Leawood.
Discover Strength opened in June just east of 135th Street and Nall, and Gervais says he couldn’t be more excited and enthusiastic about the early response and positive feedback the training facility has drawn.
“Business is good,” Gervais says. “We have an amazing client base, and we’ve had fantastic engagement from
Discover Strength opens its doors for a different take on strength training.
the community. We’re off and running and couldn’t be happier with how it’s going.”
Discover Strength takes a unique approach to fitness and wellness with a laser focus on strength training. You won’t find any mirrors lining the outer walls of the chic 2,100-squarefoot room. You won’t hear the humming and thumping sounds of treadmills, elliptical machines or stationary bikes. What you will find are a lot of weights — both free weights and weight machines. Everything is medical-grade strength equipment meant to strengthen muscles, ligaments, bones … basically, fortify the foundational structure of the human body.
Following the “Three E’s”
“The training here is so intentional,” says Jacob Peabody, general manager and exercise physiologist. “Every repetition is documented. We track everything from the hand position to which weights should be used.”
Peabody says that in the franchise’s early days, he personally trained everyone from an 88-year-old woman to a
28-year-old powerlifter. He says he’ll train up to 15 clients on a busy day.
“We’ve had a great start so far,” he says. “We’re trying to deliver customer service at an elite level. I love serving people, giving them what they want, but also what they need. Sometimes, what they don’t even know they need.”
Discover Strength, a Minnesota-based company with 31 franchises spread over 10 states and more scheduled to open this year, differentiates its personal training concepts on what it describes as the three Es: efficient, evidence-based and educated experts.
The company recognizes that most people have busy schedules, so setting aside time for wellness and fitness can be challenging. Discover Strength recommends an efficient (the first ‘E’) schedule with clients training no more than two 30-minute weight training sessions per week. The second ‘E’ is evidence-based, and Gervais says scientific studies have shown
From left: Ben Gervais, owner, and Jacob Peabody, general manager, focus on intentional training at Discover Strength.
Dan Stalp of Overland Park works on the leg press at Discover Strength in Leawood.
Top: L’eon Romanazzi works out at Discover Strength as Jacob Peabody, general manager, offers advice. Above: The logo behind the front desk at Discover Strength in Leawood.
that this less-frequent training approach can produce equal, if not better, long-term results than more frequent training — for both strength gains and muscle size.
“We follow scientific literature,” he says. “(Discover Strength) has participated in publishing over 10 peer-reviewed scientific entries in journals.”
Discover Strength hires only exercise physiologists with four-year degrees in exercise science-related fields — thus, the third ‘E,’ educated experts — providing a better experience for clients in terms of safety, efficiency and productivity.
“(Our clientele consists) mostly of busy business professionals,” Peabody says. “People who don’t have time to waste on workouts that don’t work.”
People have the option of one-on-one training sessions with an exercise physiologist — those run $63 for a 30-minute session — or a small group session of up to three people that lasts 45 minutes and is priced at $40 each. Workouts are by appointment only, with no enrollment, membership, or termination fees. Clients pre-purchase sessions and, when they train, their accounts are debited.
“I had read over the years how important strength training is, and as my elbows, knees and hips started complaining, I realized I needed to do something about it,” says Chris Sagovac, a 62-year-old semi-retired Leawood resident. “The workouts here are quick and get results. It’s highly specialized. They’re attuned to pain points and tailor the workouts to treat those.
“I look forward to coming in, and it’s definitely going to pay off. It just comes down to being able to take care of yourself better. I look at this as something that will be ongoing the rest of my life.”
Gervais and Peabody look forward to further growing what has been a dream start to the franchise and building it into a preeminent strength training studio in the Kansas City metro area.
“It’s been one of the busiest openings in (Discover Strength’s) history,” Peabody says. “I can’t wait to build a staff and help them keep delivering what our clients want.”
7021 West 135th Street
Overland Park, KS 66223
913.345.1111
yayasop@eatpbj.com
Hours
Mon-Thur 11am-10pm
Fri-Sat 11am-11pm
Sunday Brunch Buffet 10am-2pm
Sunday Dinner 2pm-9pm
Happy Hour Daily 3pm-6pm
yayaseurobistro.com
4957 W. 135th St.
Leawood, KS 66224
913-398-5755
www.discoverstrength.com/leawoodks
6
A Tasty Good Time
A Taste of Leawood serves up tasty treats, delicious drinks, magical music and more!
By Jill Dutton Photographs by Sarah Reeves
A Taste of Leawood came to life September 13 with the sounds of live music, the aroma of beef sizzling on the grill, and a colorful mix of cocktails and mocktails for visitors to sip as they toured the wide variety of food vendors.
The evening turned Park Place into an open-air dining room, where nearly 800 guests sampled sweet and savory bites from a record number of restaurants while enjoying entertainment, interactive experiences, and a celebration of community at the Leawood Chamber’s largest annual event.
This year marked the festival’s second year at Park Place, a modern outdoor plaza that lends itself naturally to mingling, tasting and celebration. The location is one of several reasons the chamber considers the night a milestone.
“It was our second year at Park Place, and we had a record number of participating restaurants,” says Taylor Limoges, vice president of programming and communications for Leawood Chamber of Commerce. “We also introduced mocktails (unlimited for attendees) for the first year, which were a hit. With nearly 800 attendees, it was our most magical Taste yet.”
Definitely Tasting Time
The event’s heart, of course, is the food. Vendors lined the walkways of Park Place, handing out sample-sized portions that showcase the diversity and creativity of the city’s dining scene. Whether sampling pizza slices, delicate sushi rolls, tangy barbecue or tasty desserts, folks had a chance to discover a new favorite restaurant or try a dish they might not order on a typical night out.
Many vendors treated the occasion as an opportunity to introduce their restaurant’s personality in a single bite.
At the Firebirds Wood Fired Grill booth, executive chef Sheridan Mayes says they chose to showcase the Firebirds Chicken Pasta “because it’s the perfect balance of comfort and flavor. It features our signature wood-grilled chicken tossed with fresh pasta in a chile asiago sauce—simple, hearty, and delicious. It represents who we are at Firebirds: a place where guests can enjoy bold flavors and scratch-made food.”
Chef Mayes says Firebirds was eager to participate in the festival because it offers the opportunity to highlight a specialty on the menu and connect with regular guests and those discovering the restaurant for the first time.
“As a vendor, we valued the chance to build brand awareness, meet potential guests, and be part of a celebration that brings people together through food,” Mayes says.
At the Whole Harvest Kitchen booth, culinary director and chef Will Harris says, “We created a smothered smoked yam with tahini sauce, mint chutney, tamarind, and a superseed crunch exclusively for this event as a way to play with flavor and be creative. The dish is a fresh, clean twist on the Indian street food favorite panipuri, keeping all the bright, layered flavors but none of the frying.
We’re most grateful to our sponsors (including presenting sponsor and host Park Place) for making this event possible, along with participating restaurants, vendors, donors, community partners, and our attendees.
—TAYLOR LIMOGES
A Taste of Leawood 2025 Highlights
Location Park Place, Leawood
Attendance Nearly 800 guests
Entertainment & Experiences
• The Ragged Heirs band, returning for their 3rd year
• The Photo Bus KC
unlimited photo booth prints
• Caricature artists live sketches for guests
• Unlimited Mocktails new feature for 2025
Participating Restaurants & Vendors
810 Chophouse, Atomic Cowboy, Aqua Penny’s, Bamboo Penny’s, Betty Rae’s Ice Cream, Billie’s Grocery, Booth Creek Wagyu, Brobeck’s BBQ, Bruu Café, Charleston’s, Dewey’s Pizza, Duck Donuts, Fika Coffee, Firebirds, JINYA Ramen Bar, Lapez Mod Mex, Meat Mitch BBQ, Queen of Acorns, RA Sushi, Rye, Shake Shack, SPIN! Pizza, Strang Hall, Sullivan’s Steakhouse, Tortilla Ranch, Tuk Tuk Thai, Whole Harvest Kitchen, and YaYa’s Euro Bistro
Save the date, September 12, 2026!
Details will be announced at atasteofleawood.com
“We knew many booths would feature barbecue, meatballs, or tacos, so we wanted to stand out with something vibrant and memorable. The dish embodies Whole Harvest Kitchen’s approach: globally inspired, fully plant-based food that’s bold and satisfying, crafted to surprise both devoted vegans and adventurous eaters alike. We also featured our dark chocolate truffles, a signature dessert that’s rich and indulgent without refined sugar or dairy, which we have year-round,” Chef Harris says.
Restaurants and beverage providers see the evening as more than a marketing opportunity. It’s a chance to get to know diners not only as customers, but as neighbors.
“Our vendors, especially restaurants, love the event and found this to be the best year yet,” Limoges says. “It’s a fun evening for all vendors interacting with the community.”
Harris agrees, adding, “A Taste of Leawood (is) such a fun evening that really highlights the local dining scene. It’s a great opportunity to showcase how creative the local cuisine can be and to connect directly with the Leawood community. We love the chance to surprise people with dishes they might not expect from a vegan restaurant and to build relationships with new guests,
and encourage them to visit us for their next dinner out.”
Community Connections
While food is the star, A Taste of Leawood is designed as a full community experience. For the third consecutive year, crowds enjoyed live music from the Ragged Heirs, now a staple of the event. Their blend of rock and soul filled the plaza and created the perfect soundtrack for an evening of indulgence and connection.
Whimsical extras delighted guests and elevated the festival’s energy. Caricature artists sketched playful portraits, and The Photo Bus KC, a local favorite, offered unlimited photo booth prints. Add to that the innovation of unlimited mocktails—a new addition for 2025—and it’s clear the Chamber is listening to attendees and tailoring the event to reflect changing tastes.
Those refinements are paying off.
Attendance climbed to nearly 800 guests this year, an increase of almost 100 from the previous year. The growth reflects both the event’s appeal and the growing popularity of food festivals in the Kansas City area. With people increasingly seeking experiences that combine dining, entertainment, and community, A Taste of Leawood has positioned itself as a can’t-miss September tradition.
A general admission ticket includes access to the live band, Photo Bus, unlimited street food tastings, and three drink tickets. The VIP ticket includes all of the above, plus a choice of two VIP-exclusive experiences that include a wine and chocolate tasting, a signature cocktail, and an after-party.
Limoges says that A Taste of Leawood wouldn’t be possible without the partnerships that support it. Sponsors, vendors, and community partners all play a role in making the evening memorable.
“We’re most grateful to our sponsors (including presenting sponsor and host Park Place) for making this event possible, along with participating restaurants, vendors, donors, community partners, and our attendees,” Limoges says.
That spirit of collaboration is felt throughout the evening. As guests sampled food, chatted with chefs, listened to live music, and posed for photos, the festival’s underlying purpose was clear: strengthening the connections between local businesses and the community they serve.
Great food and music made for a magical night under the lights at Park Place for 2025’s A Taste of Leawood.
Everyone has a story. What will be yours?
Visit Story Boutique for your next unique find.
• Designer, vintage and gently pre-loved clothing
• Fine jewelry and statement fashion pieces Shop for a cause!
Each purchase, donation and volunteer hour makes a difference in our community.
Learn more at StoryB.org
Boutique Hours
Monday from 11 am to 4 pm Tuesday – Saturday from 10 am to 6 pm Sunday Closed
Ranch Mart Shopping Center 95th Street & Mission Road 913.642.2292 | Storyb@KCHospice.org
@StoryKCH @storyb4kch
Visit our sister store for home decor items! 12904 State
Tuesdays from 12 to 8 pm
Thursdays from 12 to 4 pm
Saturdays from 10 am to 3 pm
A touch of home welcomes visitors to Panache Chocolatier.
More Than Candy
Panache Chocolatier offers handmade and unique treats with a local flair.
By Corinn Ayers Photographs by Sarah Reeves
Panache Chocolatier has been part of the Kansas City area since 1979. What began as a small shop in Leawood has grown into a destination for both locals and visitors from across the country. For longtime customers, the chocolates are familiar favorites. For newcomers, the store often surprises them, offering an unexpected candy shop experience.
Julie and Derrick House took ownership in 2013. From the beginning, their goal was not just to continue what Panache had been doing but to push it in a new direction.
“We were challenged by the notion of taking a local brand, redefining and elevating it in the Kansas City market and beyond,” Julie says. “We wanted to be able to honestly answer the customer—when asked if this is good chocolate—that it’s the best luxury chocolate in the area, the region, and even the nation.”
The couple’s first step was focusing on the chocolate itself. Panache uses a blend of Colombian and Belgian cocoa, chosen for each region’s distinct flavors. Just as important, the company makes sure its cocoa comes from farmers who follow sustainable practices and whose products are Fair Trade Certified.
That attention to quality has been noticed. Over the past several years, Panache has earned recognition from the International Chocolate Salon, including Master Chocolatier and Best Chocolatier and Confectioner in America. From 2020 through 2025, Panache has also been named a six-star Grand Master Chocolatier, the only chocolatier to hold that honor six years in a row. This achievement, earned in year-round competitions that draw artisans from Switzerland, Great Britain, Canada and Australia, places Panache among the world’s finest chocolatiers.
Going Handmade
When Julie talks about the changes since 2013, she emphasizes how Panache’s presentation of their chocolate has evolved.
“Looking at regions where chocolate is heralded as supreme by the masses, we decided to create the European experience in Kansas City,” she says.
That meant moving away from massproduced items and focusing on handmade pieces that look as good as they taste. Many of Panache’s chocolates are finished with edible flowers, infused sugars or salts, or even gold and silver leaf. No detail is overlooked.
“We craft chocolates that look European in style and taste,” Julie says. “Each one is created to be original and unparalleled.”
Closer to Home
For many years, Panache was located on the Country Club Plaza. Eventually, Julie and Derrick relocated the business to Park Place in Leawood, closer to their home.
“The charm of Park Place, the neighborhood aspect, and other local store owners were appealing,” Julie says. “We’ve also been Leawood residents for over 25 years, so bringing our store to our local community was an added bonus.”
At Park Place, the couple has transformed the store with a boutique-like setting. They have also connected with other local business owners while offering a more personal experience for customers.
Anyone walking into Panache for the first time won’t find typical glass cases filled with rows of chocolates. Instead, the shop is arranged more like a gallery, with carefully curated collections displayed for customers to enjoy.
“We wanted people to feel like they are sitting with us and going through the progression of flavors,” Julie says. “Each chocolate is created to be enjoyed in small bites, to savor the flavors as they unfold.”
That setup also makes it easy to host events and tastings. Julie says one of her favorite parts of the job is teaching people how to properly taste chocolate.
“It’s always exciting for us when we teach the proper method of tasting and enjoying chocolates,” she says. “The reactions of customers when they experience the complex layers and flavor notes—that’s what makes it so rewarding.”
Some people, she says, are surprised at how different the chocolates taste when they slow down and actually go through the tasting steps. “They’ll tell me they never knew chocolate could taste like that. It’s fun to watch their faces light up when they realize the layers of flavor that are in just one bite,” she says.
Have a Truffle
While Panache is known for its truffles, there are many other options available. Chocolate chunk popcorn, chocolate-dipped Oreos, and delicate chocolate flakes are longtime customer favorites.
But it is the truffles where Julie’s creativity shines. One flavor came from a childhood memory of running through honeysuckle fields and tasting the nectar. Another came from persimmons, a fruit that grew near her childhood home and was part of many family recipes. After finally sourcing local persimmons, she created a truffle that went on to win gold in an international competition.
“These are flavors that come from life experiences,” she says. “Each one has a story.”
Everything at Panache is handcrafted, from the truffles to the simpler treats.
Unlike large chocolate companies that stockpile products, Panache makes chocolates in small batches.
“Our truffles don’t have any artificial pastes, extracts, or preservatives,” Julie says. “Everything is handcrafted and made with intention.”
That handmade quality is part of what keeps loyal customers returning and why the store has gained attention well beyond Kansas City. Customers often share stories of mailing chocolates to family across the country or making Panache a stop every time relatives visit.
More Info
Panache Chocolatier
Park Place, 1155 Ash St. Leawood, KS 66211
816-931-3191
www.chocolatekc.com
www.parkplaceleawood.com/ directory/panache-chocolatier
Open
10 a.m. to 6 p.m. Monday through Saturday; closed on Sunday
With Panache approaching its 50th anniversary, Julie says the goal is to keep introducing more people to what makes their chocolates different.
“I would love for those who haven’t tried us, or maybe it’s been years, to come visit,” she says. “Not everyone has a six-star Grand Master Chocolatier in their neighborhood. It’s something special.”
For Julie and Derrick, Panache has been about preserving a legacy while also creating something new. Their focus isn’t the awards or international recognition; it’s making chocolates that resonate with people, whether it’s a childhood flavor recreated in a truffle or a box of carefully selected pieces given as a gift.
That connection is what keeps them excited for the future. As Julie puts it, “Chocolate is about more than taste. It’s about memories, and moments, and sharing something that’s truly made with care.”
By
Jackie Hostetler
Photography by Brooke Buck
Tucked into Leawood’s Town Center Plaza, Sullivan’s Steakhouse has been quietly revolutionizing the Kansas City dining scene with its blend of suburban charm and culinary sophistication. Located at 4501 W. 119th St., Sullivan’s isn’t just another steakhouse. It’s a place where the community gathers, jazz fills the air, and every meal becomes a memorable experience.
A STRATEGIC CHOICE FOR COMMUNITY
Sullivan’s came to Leawood specifically for its proximity to the Kansas City metropolitan area because the restaurant could provide something the downtown scene couldn’t: a peaceful suburban escape. Positioned centrally in Town Center Plaza near Park Place, it serves locals seeking to escape the hustle and bustle of downtown KC, offering a place where they can enjoy a quiet evening with friends and family while listening to live local jazz.
This thoughtful positioning has created a unique dining destination that serves both the immediate Leawood community and draws visitors from across the Kansas City metro area. The restaurant has become a neighborhood cornerstone, offering residents sophisticated dining without venturing into the city.
THE SULLIVAN’S PHILOSOPHY
Founded in 1996, Sullivan’s Steakhouse has grown to 14 locations across the United States, from Kansas to Alaska, but each location maintains the brand’s core philosophy. As a classic American steakhouse, Sullivan’s takes a strategic culinary approach to everything added to the menu, putting potential new items through several rounds of testing via limited-time menu launches and ensuring consistency across all locations.
A FAMILY FEEL IN FINE DINING
What truly sets Sullivan’s Leawood apart is its commitment to creating genuine connections with the community. Danielle Lindgren, regional sales manager who oversees both the Leawood and Anchorage locations, embodies this philosophy perfectly.
“I’ve had the pleasure of working with this growing company for three and a half years now,” she shares. “The Sullivan’s Leawood location is my second home and just another way we really aim to keep that family feel in the restaurant.”
This family atmosphere isn’t just talk; it’s woven into the restaurant’s daily operations.
“Among the dedicated staff, we always make it a point to chat or say hi to our valued guests
and regular patrons,” Lindgren says. “We know the importance of learning our guests’ names and building that relationship is really what we all do here.”
THE COMPLETE EXPERIENCE
Walking into Sullivan’s Leawood, guests immediately notice the warm, welcoming atmosphere that sets the stage for an unforgettable evening. The restaurant invites diners to indulge in a culinary experience that goes far beyond the plate, offering live local jazz, award-winning wine selections, and service that makes every visitor feel like a regular.
From Thursday through Saturday nights, the restaurant features local jazz performers, creating an elevated dining experience rarely found in suburban fine dining. This live music transforms dinner into an event, whether you’re celebrating a romantic evening for two or gathering colleagues for a business meal.
The restaurant’s atmosphere strikes the perfect balance between sophisticated and approachable, making it equally suitable for a special anniversary dinner or a casual night out with friends.
The glass-enclosed wine cellars serve as visual centerpieces, showcasing the sophistication of Sullivan’s wine program while adding to the restaurant’s elegant ambiance.
MENU HIGHLIGHTS
Sullivan’s menu reflects both local tastes and global excellence. While known primarily for its hand-cut steaks and fresh seafood, the restaurant offers options that span the globe.
The crown jewel might be the A5 Wagyu Strip, authentic Japanese Wagyu flown directly from Japan that represents one of the highest grades of beef available anywhere. This exceptional cut delivers an unparalleled dining experience.
For those preferring something closer to home, the dry-aged prime porterhouse earns its nickname as the “King of Steaks.” At 28 ounces, this massive cut is perfect for sharing between two diners, though those with bigger appetites can opt for the 32-ounce version as part of Sullivan’s popular “2 for $199” deal.
No visit to Sullivan’s would be complete without trying The Knockout, the restaurant’s signature cocktail named after famed boxer John L. Sullivan, the restaurant’s namesake (see sidebar). The Knockout, with fresh golden pineapple infused with orange vodka, requires 14 days of preparation to allow the flavors to strike the perfect balance. The attention to detail and preparation time necessary to create this cocktail have earned it a devoted following among regular patrons.
AWARD-WINNING WINE PROGRAM
Sullivan’s commitment to excellence extends beyond the kitchen. The restaurant recently earned recognition in Wine Spectator’s 2025 Restaurant Awards, joining an elite list of establishments with wine programs that offer compelling selections complementing their cuisine while appealing to wine enthusiasts of all levels.
The curated wine list features rare and exclusive varietals from prestigious global vineyards, including labels such as Harlan Estate, Bond, Hundred Acre, Opus One, and Louis Roederer “Cristal.” Throughout 2025, Sullivan’s has expanded its experiential offerings with special wine-pairing dinners such as the Far Niente Wine Pairing Dinner, featuring educational components, multi-course menus, and exclusive access to limited-edition bottles.
COMMUNITY CONNECTION
Sullivan’s doesn’t just serve great meals; it’s also actively involved in the Leawood community. It participates in local restaurant weeks with specially curated menus and hosts themed alcohol-pairing dinners throughout the year. Whether celebrating national food holidays with specialized takeout offers or providing tiered happy hour menus with deals on bar bites and craft cocktails, Sullivan’s consistently finds ways to engage with and give back to its community.
The VIP Rewards program further strengthens these community ties, allowing guests to earn points for every dollar spent while enjoying exclusive offers, birthday rewards, and anniversary bonuses. It’s another way Sullivan’s shows appreciation for the loyalty of its Leawood neighbors.
LOOKING AHEAD
There’s always something to celebrate at Sullivan’s, but perhaps never more so than during the holidays. The restaurant’s private dining rooms become the backdrop for countless celebrations, from corporate holiday parties to family gatherings, each one carefully orchestrated to create lasting memories.
As Lindgren enthusiastically anticipates the upcoming holiday season, her excitement reflects the entire team’s commitment to creating memorable experiences. “I know that we will have a joyful and busy holiday season this year as we have already begun to fill our private rooms for the holiday, and I can’t wait to hear all the laughter from our guests!”
Sullivan’s Steakhouse is more than just another dining option for Leawood residents. It’s a place where the community gathers, where live jazz creates the soundtrack for special moments, and where every meal reflects a commitment to excellence that has defined the brand since 1996. Sullivan’s proves that exceptional food, genuine hospitality, and community connection never go out of style.
A Lasting Legacy
John Lawrence Sullivan, known as the “Boston Strong Boy,” was America’s first sports superstar and the man behind the Sullivan’s Steakhouse name. Born in 1858 in Roxbury, Massachusetts, Sullivan holds the unique distinction of being both the last heavyweight champion of bare-knuckle boxing and the first heavyweight champion of gloved boxing.
Sullivan earned more than $1 million during his career, making him one of the world’s highest-paid athletes of his era. His fame was such that even those who shook his hand were celebrated, inspiring the popular saying “Let me shake the hand of the man who shook the hand of the great John L. Sullivan!”
The restaurant’s signature cocktail, “The Knockout,” pays direct homage to Sullivan’s boxing legacy. Just as the champion required strength and precision in the ring, the cocktail demands two weeks of careful preparation to create the perfect balance of flavors.
BBQ Meat Mitch meet
By Kari Williams
Photographs by Molly Kuplen
An award-winning barbecue brand has set up shop in Leawood, bringing competition-style fare and a “glorified industrial meat locker” aesthetic — complete with a Weber grill chandelier — to the Kansas City suburb.
“What I personally love about this location is I get a mix of everything,” says Becca Stout, general manager of Meat Mitch Barbecue, 3620 W. 95th St. “I’ve got business lunches, I’ve got blue collar guys, I’ve got families for dinner. I’ve got little ladies who come in for their brown bag. So this location specifically is really a mixed bag of clientele. And it certainly has a wide range of people that it appeals to.”
Meat Mitch, founded in 2022 by Mitch Benjamin and the Culinary Virtue Restaurant Collective, is an extension of Benjamin’s competition barbecue team and brand. When the restaurant opened in 2022, it brought new life to the site in the Ranch Mart Shopping Center, which had been vacant for 15 years.
Benjamin says the team explored several locations, aiming to land in a spot that wasn’t already crowded with barbecue restaurants.
“We just really wanted a neighborhood atmosphere,” he says.
American Royal Credentials
Benjamin’s creations have garnered American Royal accolades over the years, including first place for mild rub (Meat Mitch Whomp!) and third place for mild tomato sauce (Meat Mitch Naked) in 2023. The award-winning sauces are incorporated throughout the Meat Mitch menu.
“That was one of the things that was important to me was to have a variety of sauces, not only representative of Kansas City but across the country,” he says.
Every meal is plated as if it’s being presented at a competition. Brisket, for example, is slow-smoked for 16 hours with threecolored meat and a “nice smoke ring,” according to Stout.
“It has to look visually appealing … We like our burnt ends to be consistent in size and color (and have a) nice bark on them. So consistency is big for us,” Stout says. “We want to make sure the guest is getting the same experience with whatever they’re ordering each time.”
The term ‘three-colored meat’ comes from the three layers present in slow-smoked brisket: The dark outer layer is referred to as ‘bark’; the smoke ring is a distinctive pink layer created when the wood smoke interacts with the meat; and the center should look like a typical cut of well-done beef, a brownish-gray color.
A Fun Menu
Outside of the traditional competition-style burnt ends, brisket, pulled pork and turkey, Stout says there are fun items on the menu. She pointed to the pig candy, which is a spicy bacon covered in chili powder and a coffee grind rub, and the mini whoopie pies — an East Coast dessert. Then there are the hog and meat towers.
“We have a hog tower or the meat tower, which is kind of a play on a seafood tower,” she says. “So it has three tiers to it. Cheesy hog fries, wings, fried pickles, just kind of a smorgasbord of stuff.”
Becca Stout, general manager at Meat Mitch.
Bryan Rodriguez
They also had a bit of a viral hit with a burnt-end corn dog, which they created as a concession item for the Children’s Mercy fundraiser Carnivore Carnival.
“We’ve been throwing around ideas … for fair-meat-related food,” Stout says in August. “We deep-fried burnt ends. We’ve done all sorts of funky stuff—and thus was born the burnt-end corn dog. Mitch and Mike, our head chef, were playing around with it last weekend and took a video of it, posted it just as a ‘Haha, this is what we’re doing today.’ And now it’s got a couple hundred thousand views.”
Since the video was posted over the summer, Benjamin says they’ve served about 150 burnt-end corn dogs per week.
An Active Owner
While Benjamin’s barbecue team doesn’t compete as much anymore, he is still involved in festivals promoting the brand and enters sauces into competition, along with being “very active” at the restaurant.
“He’s in every day kissing babies and talking to guests, you know, running and all of that,” Stout says. “He’s launched three, four new products in the last two years, so he’s still doing a lot of stuff on the rubs and sauces side as well.”
Stout says the restaurant stays active in the Leawood community through the Ranch Mart Association, the Leawood Chamber of Commerce and other organizations. One annual event they’ve hosted onsite is Barks and Boos, a fundraiser for Great Plains SPCA.
“We have a great green space out back that we utilize within the development,” Stout says. “We call it the yard. And so the establishments here can utilize that.”
The location also has two areas that can be reserved for parties or events, a front porch with the feel of a four-seasons room and the WHOMP! Room (named after one of Benjamin’s sauces), which holds 54 people.
Kyle Gabrielson, Great Plains SPCA philanthropy and engagement manager, says this year’s Barks and Boos event will be the second that features Meat Mitch Barbecue. Last year’s fundraiser drew about 200 people.
“It’s a good, fun space to promote the work we do while also promoting a local business,” he says.
Meat Mitch also recently participated in a fundraiser for CASA of Johnson and Wyandotte counties.
“That’s part of who they are and their values and missions,” Stout says.
Aside from that, Stout also says she wanted to get Meat Mitch on the radar for Kansas City NFL games.
“I think we’re highly underutilized,” Stout says. “We have twenty 72-inch TVs in here. People don’t think of us to watch games. We’re not Meat Mitch Sports Bar. We’re not Meat Mitch Bar and Grill, so people don’t think of us to come sit and watch a game. But we have a great big bar, a horseshoe bar. We’ve got tons of TVs with sound and all of that. We’ve got some great game day specials … as well.”
Billie’s Grocery brings health and hospitality home to Leawood.
food as medicine
BY Jill Dutton
PHOTOGRAPHS BY Strauss Peyton Portrait Studio
Step inside Billie’s Grocery. You may feel transported.
That’s exactly the feeling the restaurant’s owner, Robin Krause, intended — envisioning an atmosphere that evokes coastal cities such as Los Angeles or even Sydney, Australia.
“I want guests to feel like they’re not in Kansas City anymore,” she says.
Inspired by her travels, Krause designed the space to be bright, open and filled with energy — a place where community and wellness intersect. A theme of health and wellness is reflected in the menu as well, as Billie’s Grocery follows Krause’s journey from personal loss to purposeful entrepreneurship. It’s more than a restaurant, she says; it’s the culmination of her personal journey.
The name pays tribute to her father, Billie, whose own struggles with health inspired Krause’s path. “He was amazing, definitely a hero in my world,” she says. “He was in the food industry, but it was very much like a greasy diner. … He didn’t drink, he didn’t smoke, he just ate poorly. … He ended up passing from a heart attack.”
His death was a turning point for his daughter. At the time, Krause was running multiple businesses while facing her own health issues. Stepping away to travel for a year, she provided health coaching, herbalism, and nutritional therapy in the interim.
A certified herbalist, Krause says she was curious about the science of food, so she went back to school to study nutrition therapy and learn what food does in the body. After graduating as a nutritional therapist practitioner, Krause went on to restorative wellness. She tested people for food intolerances when they were ill to better get to the root cause, “instead of guessing (at the problem food) or doing an elimination diet,” Krause says.
By testing for intolerances, she says she was better able to treat clients’ dietary needs. “You can hurt someone by pulling out a food item that their body actually needs,” she says.
Opposite: Abby Wolf of Shawnee takes a closer look at a cookbook available at Billie’s Grocery.
Right: Aubrey Jones picks up a few things after her shift at Billie’s.
Something Missing
While she discovered a passion for food as medicine, she found she missed the pace of restaurant ownership.
“I missed groups of people. I missed food. I missed the energy of having several businesses,” she says, “so I slowly got back into the restaurant industry. I already had a Billie’s Juicery in Brookside and realized I could open five small businesses, or do everything that I love, all in one. And that’s what Billie’s Grocery is.”
Today, Billie’s Grocery offers a cooking school, bakery, coffee bar and full restaurant, all under one roof. The team is even preparing to launch a line of frozen, gluten-free graband-go meals, Krause says.
What sets Billie’s apart in Leawood’s dining scene are its menu and inclusivity. “You can bring grandparents, kids, and high schoolers, male, female; it doesn’t matter. There’s something for everyone. Whether you’re gluten free, dairy free, processed sugar free, vegan, carnivore, pescatarian — we have something for everyone. The whole goal of opening a restaurant like this is to be able to feed the whole family,” Krause says.
Krause’s food philosophy is straightforward: “We do simple things, but make it taste really good. … We don’t use a lot of processed oils. We don’t use peanut oils or seed oils to cook with. … It’s about quality.”
Travel remains a key inspiration, and Krause says an Australian chef she admires was the source for her miso lime shrimp. Then there are the Turkish eggs she adapted for her menu. A lot of the desserts she serves were inspired by her favorite pastry chefs in Australia and New Zealand.
Krause also takes pride in reinventing dishes with more healthful ingredients. One example is Billie’s sesame chicken salad, developed after she learned a popular L.A. restaurant’s version relied on canola oil and sugar. “We came up with our sesame chicken salad, which is gluten-free and just contains better quality ingredients, so somebody who does have an allergy can still enjoy it.”
Fresh Ingredients
Freshness and quality ingredients are the key, she says. “We don’t use frozen products. We don’t use a lot of canned products. We make all of our dressings from scratch in the kitchen, and sauces are made in house. From a wellness aspect, I just like what I like and then try and source better ingredients to create that.”
Community is central to Billie’s identity. Before opening the Leawood location, Krause researched credit card data to see where most of her customers lived. Leawood was the clear choice. “I used to take my son to the batting cages that were in the exact location of our location. … It feels like coming home.”
As a restaurateur, Krause has learned that success means staying flexible. “(The restaurant) pretty much caters to everybody. … We simply keep it fresh, keep it good, keep it new, keep it changing.” That adaptability, paired with her deep commitment to wellness, ensures that Billie’s Grocery remains both relevant and beloved.
Robin Krause, owner of Billie’s Grocery, serves a slice of cake to a lucky customer.
Leawood Events
OCTOBER
October 10
Into the Night Fall Festival
5 to 8 p.m. | Ironwoods Park Residents, $12; nonresidents, $15.
Registration required.
Time for an autumn festival! Celebrate the season with games, music, face painting, a pumpkin patch, pumpkin decorating and more! Don’t worry—it’s all about treats, not tricks!
NOVEMBER
November 9
Puzzle Palooza
2 to 4 p.m. | The Lodge at Ironwoods For ages 12+ | $45 per team.
Registration required.
Bring your team (2–4 people) and show off your skills as you race to complete a custom 500-piece jigsaw puzzle. Plus, you take home the puzzle! Cash prizes for the top three teams.
November 13
Outdoor Cooking | Over the Fire
4:30 to 6 p.m. | meet at Prairie Oak Nature Center, walk to Ironwoods fire pit
Residents, $25; nonresidents, $30. Registration required.
Another hands-on class, this one focuses on outdoor fire safety, building a fire, and basic campfire cooking. Ages 10 and up.
October 16
Outdoor Cooking | Box Oven Baking
4:30 to 6 p.m. | meet at Prairie Oak Nature Center, walk to Ironwoods fire pit
Residents, $25; nonresidents, $30.
Registration required.
Learn more about outdoor cooking techniques in this hands-on class, including how to bake using a DIY cardboard box oven. Ages 10 and up.
October 10
November 17
Mayor’s Holiday Lighting
6 p.m. | Leawood City Hall Free
Mayor Marc Elkins and the Leawood City Council invite you to celebrate the start of the holiday season with them! Local students will be caroling, refreshments will be available, and you’ll help light up City Hall!
November 26
Blood Drive
11 a.m. to 4 p.m. | Leawood City Hall, Oak Room
Make an appointment or simply walk in to give the gift of life. Donate blood to save lives! Go to www.savealifenow.org/group, use the group code KCZR, and make an appointment today!
November 17
DECEMBER
December 6
Breakfast with Santa
The Lodge at Ironwoods, Ironwood Park
Three sessions: 7:45 to 9 a.m.; 9:30 to 10:45 a.m.; and 11:15 a.m. to 12:30 p.m.
Residents, $15; nonresidents, $17. Registration required. With your wish list in hand, get ready to talk with Santa! You can have a family photo taken, create a holiday craft, and enjoy the all-you-can-eat pancake breakfast, hosted by the Leawood Lions Club.
December 6
Holiday Traditions on the Prairie 9 a.m. to 12:30 p.m. | Historic Oxford Schoolhouse Free
Rock the schoolhouse this holiday season! Music and crafts for everyone, and help decorate the tree! You’ll be just steps away from Breakfast with Santa.
FEBRUARY
February 4, 2026
Blood Drive
11 a.m. to 4 p.m. | Leawood City Hall, Oak Room
Make an appointment or simply walk in to donate blood to save lives! Go to www.savealifenow.org/group, use the group code KCZR, and make an appointment today!
February 7
Daddy Daughter Date Night: Tropical Nights
6 to 8 p.m. | The Lodge at Ironwoods Residents: $50 per parent and child, $14 per additional child.
December 6
Prairie Oak Nature Center Holiday Open House
9 a.m. to 12:30 p.m.
Prairie Oak Nature Center Free
Create a holiday craft and learn about the exhibits and animals at the center. You’ll be just steps away from Breakfast with Santa.
December 26–January 25
Christmas Tree Recycling
Leawood City Park & Ironwoods Park
Help the environment and Leawood sold waste personnel by recycling your live Christmas tree this year. Clear all decorations, plastic bags, and other materials and bring the tree to the city park or to Ironwoods Park. No artificial trees will be accepted.
JANUARY
January 10
Backyard Birding: An Easy Start to Bird Watching 9 to 10 a.m.
Ironwoods Park; meet at the Prairie Oak Nature Center Residents, $10; nonresidents, $15. Registration required.
February 7
Nonresidents: $60 per parent and child, $16 per additional child. Registration required. Create wonderful memories with dancing, treats and fun during this paradise-inspired night complete with palm trees and island vibes.
February 20
Lunar New Year Celebration
6 p.m. | Vista 154 at Ironhorse Golf Club $40 per person. Registration required. Ring in the Year of the Horse while celebrating Leawood’s sister city, I-Lan, Taiwan. Enjoy Asian cuisine, cocktails, traditional entertainment, and more!
Step into the world of birding with this beginner’s class for those curious about our feathered friends. You’ll learn basic birdwatching skills, how to use field marks to ID birds, the proper way to use binoculars, and how to get the most out of field guides. Ages 6 and up; wear hiking boots or sturdy shoes; binoculars will be provided but bring your own if you’d like.
February 20
leawood
Leawood Chamber Staff
AdventHealth www.AdventHealthKC.com 913-676-2000
Affinis Corp www.affinis.us 913-239-1100
Bank of Blue Valley www.bankbv.com 877-280-1862
BCCM Construction www.bccmconstruction.com 816-659-9115
Block Real Estate Services LLC
www.blockllc.com 816-756-1400
Busey Bank www,busey.com 800-672-8739
CBIZ www.cbiz.com 816-945-5500
City of Leawood www.leawood.org 913-339-6700
Complete Construction www.complete.build 913-353-9178
Commerce Bank www.commercebank.com 816-234-1759
Contract Furnishings www.contractfurnishings.com 816-931-0900
Country Club Bank www.ccbfinancial.com/ countryclubbank 816-751-4251
Cuvee KC www.cuveekc.com
DEMDACO www.demdaco.com 888-336-3226
Evergy www.evergy.com 888-471-5275
JE Dunn Construction www.jedunn.com 816-474-8600
Johnson County Community College www.jccc.edu 913-469-8500
Johnson County Management www.jcmre.com/wp 913-649-0123
Martin Pringle Attorneys at Law www.martinpringle.com 913-491-5500
Menorah Medical Center www.hcamidwest.com/locations/ menorah-medical-center 913-498-6000
Musselman and Hall Contractors www.musselmanandhall.com 816-861-1234
Oddo Development www.oddodevelopment.com 913-894-6336
Olsson www.olsson.com 913-748-2574
Polsinelli PC www.polsinelli.com 816-572-4502
Reece Commercial Real Estate www.reececommercial.com 913-652-4300
Saint Luke’s Health System www.saintlukeskc.org 816-932-8160
Security Bank of Kansas City www.securitybankkc.com 913-281-3165
StrongBox Wealth www.strongboxwealth.com 816-607-5410
Sunflower Bank www.sunflowerbank.com 913-232-7100
Town Center Plaza • Crossing www.towncenterplaza.com 913-498-1111
UMB Bank www.umb.com 816-860-7000 (KCMO location)
Stephanie Meyer President and CEO
Taylor Limoges Vice President of Programming & Communications
Lyndsey Sheikh Director of Membership
City Resources
City of Leawood
Municipal Government 4800 Town Center Drive
Leawood, KS 66211 913-339-6700 www.leawood.org
Public Works 913-663-9131 publicworks@leawood.org www.leawood.org/207/Public-Works
Home Owners Association
913-339-6700, ext. 103 is@leawood.org www.leawood.org/312/Home-Owners-Association
Animal Licenses
913-663-9123 www.leawood.org/364/Animal-Licenses
UTILITIES
Electric
Evergy 816-471-5275 www.evergy.com
Natural Gas
Kansas Gas Service
800-794-4780 www.kansasgasservice.com
Water
WaterOne 913-895-1800 www.waterone.org
Sewer
Johnson County Wastewater 913-715-8500 www.jocogov.org/department/wastewater
Internet
AT&T
833-404-0279 www.att.com/local/internet/kansas/leawood
Google Fiber
844-363-4237 www.fiber.google.com
Spectrum 855-366-7132
www.spectrum.com/internet-service/kansas/leawood
Home Telephone
AT&T
800-288-2020 www.att.com/home-phone/landline
Spectrum 855-366-7132 www.spectrum.com/home-phone
Cable
AT&T
800-288-2020
Spectrum 855-366-7132
Trash
Home Owners Associations contract and coordinate trash services for residents. Visit the HOA section of the City of Leawood website or call City Hall at 913-339-6700 or Public Works at 913-663-9130.
BY KARI WILLIAMS
