FOOD words by EMILY & STEWART LANE | photos by ANNA PETROW
Strang Hall and the Rise of Downtown Overland Park. Emily Lane: A great culinary movement is sweeping the nation with roots in the great bazaars and markets of old. The modern food hall is an interpretation of an ancient concept, and Strang Hall in Downtown Overland Park captures the spirit of the short line that connects community and food. Named for William B. Strang Jr., a railroad magnate who founded and developed Overland Park, this new addition to the downtown Overland Park landscape has been an instant hit.
cheese, and a vibrant cilantro pesto. From tortilla to toppings, each bite was an expression of Chef Brett’s culinary vision and talent. Then you can walk over to Tora Zushi, and chase the tacos with The Boss Roll, tempura-fried tuna, salmon, and yellowtail; and the Strang Roll, tempura-fried crab and cream cheese, topped with avocado slices, tuna, minced cucumber, tobiko, and a yuzu togarashi aioli finished with a smoked ponzu sauce, to start your Strang Hall food experience.
Stewart Lane: Strang Hall is my dream, a collection of incredible chefs in a small area offering delicious cuisine from around the world with unique styles and stories. Whether you feel like sushi, tacos, pizza, or all-American comfort, they have you covered with top-notch cocktails and craft beers to keep the party going. We honestly could not decide what to eat, and, luckily, we did not have to choose. Emily and I created our own progressive dinner, eating our way around the globe from a barstool with a cocktail in our hands. Chef Brett Dehart has a long list of culinary accomplishments (notably “Best Burger in Utah 2016” and final four contender for North American Chef of the Year) and has two concepts in the hall, Fénix and Tora Zushi. Never one for convention, Chef Dehart creates new and bold flavors with familiar ingredients and unique pairings. At Fénix, we went for a sampler featuring Pastor, eight-hour roast pork, sweet onions, and pineapple slaw; Hot Chicken, a take on the Nashville chicken sandwich with a crispy and juicy beer-battered chicken breast, fresh jalapenos, melted cheese, shredded cabbage, and a barbecue salsa; and the Costilla, shredded beef shortrib with tart, pickled red onions, crumbled cotija
EL: Depending on your appetite, you could stop your meal right there (but, don’t worry, we didn’t), and Stewart has more mouthwatering food descriptions to share. Even if you pop over just for a quick lunch, you’re sure to recharge your batteries sitting on the lawn of Strang Hall enjoying the community that’s been created there. It makes me think about community in the greater context of downtown Overland Park, and how food is really at the core of its identity, with locally owned restaurants, the farmers’ market, and the culinary center, all located between 78th and 83rd streets off Metcalf Ave.
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SL: As Emily suggests, we didn’t stop at the first two places. Chef Anourom Thomson has an incredible story. From refugee to head chef and owner, he brings the gastronomic stories of his culture to our tables. Anousone features Laotian fare that is anything but standard. Curries, steamed buns, noodles, and banh mi sandwiches feature along side tuna poke, adobo ribs, and fried Brussels sprouts in a sweet chili herb sauce. Vivacious, playful, and delicious are the best ways to describe Chef Anourom’s dishes. I dived into the stir-fry noodles, with sauteed bell peppers onions, napa cabbage and fresh herbs, heavily
