FOOD words by EMILY & STEWART LANE | photos by ANNA PETROW TOMATO CEVICHE — local heirloom tomatoes in a yuzu and sudachi ponzu sauce, pickled strawberries, cucumber, red onion, herbs.
NOVEL
A New Narrative in the Crossroads.
Emily Lane: Have you ever heard someone say, “change your location, change yourself”? This adage has bits of truth, but only in the best way possible, when discussing Novel, the new American restaurant that is the brainchild of chef Ryan Brazeal. After having been housed in the old Lill’s on 17th space on the Westside for the past five years, Brazeal and his crew relocated Novel to a new, contemporary space in the East Crossroads this past spring. We couldn’t wait to check out the new feel for a place, which not only has become beloved in Kansas City, but that is nationally recognized and lauded. Stewart Lane: We arrived on a warm summer night that required a refreshing beverage, and the mixologists at Novel have curated an incredible menu of re-invented cocktails and house creations. I had the Queen Bee, comprised of Rieger Gin, mead,
14 | TODAY KANSAS CITY | WINTER 2018
