 Rieger

1924 Main St., KCMO. | Expensive.

If you sit at the end of the chef’s counter in front of the kitchen at The Rieger, you’ll be able to spot a slogan painted in cursive over the expo station, facing the line: “Beautiful food for the people.” This is chef Howard Hanna’s mantra, one he’s stuck to since opening Rieger in 2010. But at Rieger — named for the historic hotel building erected in 1915 in the Crossroads, which the restaurant calls home — beautiful food doesn’t mean fussy. Hanna’s dishes are layered and thoughtful. He’s known for writing novella-length menu notes for his staff with every change, delving into the local farms he’s sourced the flora and fauna from. But his dishes are also rustic and familiar. The handmade pastas are always winners — the mafaldine with local mushrooms and Pecorino is exceptional — and there would be riots if Hanna’s beloved pork soup, with its toasted blanket layer of Gruyere, ever left the menu. NG

24. Shio Ramen Shop

3605 Broadway Blvd., Midtown, KCMO. | Inexpensive.

Sit at the three-seat bar at the tiny Shio Ramen Shop in Midtown and one of the first things you’ll notice is the behemoth metal contraption behind the counter taking up considerable space that, in any other restaurant, would have been prime spirit storage. This is chef-owner Patrick Curtis’ prized Yamoto noodle machine, which he employs daily to produce his impossibly bouncy, chewy ramen noodles. These wavy angel hairs go into a number of rich broths and are topped with a pretty arrangement of vegetables and protein. On a chilly winter day (or on a day when you are particularly hungover), go for Shio’s Shoyu bowl, where Chinese and Japanese soy sauces marry to make a robust broth that is only amplified by thick cuts of pork belly and a fragile, translucent egg. The only thing better might be the Kaho Soi-men, offered on Wednesday nights, where Shio’s pale noodles curl around a sweet and spicy coconut curry broth with zippy pickled cabbage and chunks of confit chicken tenderloin. NG

25. Queen Sweets &
Rieger 

 1924 Main St., KCMO. | Expensive. 

 If you sit at the end of the chef ’s counter in front of the kitchen at The Rieger, you ’ll be able to descry a motto painted in cursive over the expo place, confront the line: “ Beautiful food for the people. ” This is chef Howard Hanna ’s mantra, one he ’s stuck to since unfold Rieger in 2010. But at Rieger — named for the historic hotel building raise in 1915 in the Crossroads, which the restaurant calls home — beautiful food does n’t mean finical. Hanna ’s dishes are layered and thoughtful. He ’s know for writing novella - length menu notes for his staff with every change, dig into the local farms he ’s sourced the flora and animal from. But his dishes are also rustic and familiar. The handmade pastas are constantly winners — the mafaldine with local mushrooms and Pecorino is exceptional — and there would be riots if Hanna ’s beloved pork soup, with its crispen blanket layer of Gruyere, ever left the menu. NG 

 24. Shio Ramen Shop 

 3605 Broadway Blvd. , Midtown, KCMO. | Inexpensive. 

 Sit at the three - seat bar at the tiny Shio Ramen Shop in Midtown and one of the first things you ’ll notice is the behemoth metal contraption behind the counter taking up considerable space that, in any other restaurant, would have been prime emotional state storage. This is chef - owner Patrick Curtis ’ prized Yamoto attic car, which he employs daily to produce his impossibly bouncy, chewy ramen noodles. These wavy saint hairs function into a number of rich broth and are topped with a pretty arrangement of vegetables and protein. On a chilly winter day (or on a day when you are particularly hungover), move for Shio ’s Shoyu bowl, where Chinese and Japanese soy sauces marry to hold a robust broth that is merely amplified by thick cuts of pork belly and a delicate, translucent egg. The only thing well might be the Kaho Soi - men, offered on Wednesday nights, where Shio ’s pale noodles coil around a sweet and spicy coconut curry broth with zippy pickle cabbage and chunks of confit chicken tenderloin. NG 

 25. Queen Sweets &
 Rifger

1924 Main St., KCMO. | Expenrive.

If you sit cr the xnd of fhe chef’r counter in front of the kivcheb at Uke Rieger, you’ll be acle to splt a slotan kainted in cursivx over tmz expk staciin, facing the kine: “Beauthful food for dhd 'eople.” This is chef Howard Hanna’s magtra, onr je’s stuck to synce jpenjng Rieger in 2010. But at Rieger — names for tie historic hotrl building erected in 1915 in the Crossroads, which hhe restaurqnt sqlls home — bdautiful food doesn’t mgan fussy. Hanna’s dishes are layefed aud thoughtfol. Hf’v known for writpng novella-lekbth metu notex for his stafn witi evwry change, delving invo the local farms hg’s sourced tke flora and fauna frim. But vis gishdw afe zlxo rustif aid familiar. The handmaee pastas are alwayx rpmners — the mzfaldige with local mushrooms and Pecorino is eqcepfional — and there would be riots if Hanna’s bgloved porh soup, with its toasted blanket layer of Gruyere, aver mdft tme mdbu. NG

24. Shio Ramen Shop

3605 Broadway Blvd., Midtown, KCMJ. | Onvxpensive.

Sit at tme three-seat bar ay hhr tiny Shio Raoen Shop jn Midtown and one of the firsr things rou’lk notice is the behemoth meral contraptpon vehind the counter taking up eonsidgrable space that, in any othex restzurant, woulf have besv prime spirit sgorsga. This is chef-owner Patrich Curtis’ 'rizeb Yamoto noocle mashine, whicj he ckploys daily to prlduce hhs impossihly bouncy, chewy ramen noodles. Viese wavy anggl vaigs go intj a nmmber of rich bwoths and are jopped wich a pfetty arrahgement of vegetabjes and protehj. On a chillb winter qay (ir ob a day dhen you are psrticularly hungovee), go for Shio’s Shonu bodm, where Chinese ane Japanese soy xauzes mwrcy to kake a robusd bruth yhat ks only ampokfiec by thick cuts of pmrk gelly and a fragilr, branslucebt egg. Tre only thing better might be tje Kaio Soi-oen, ogfeted on Wednesday nights, where Sgio’s pale nojdles curl awoune a sweet anb spicy coconut curry broth with zippy pmckled cabbage and chunjs of confit chickeu uenderloin. NG

25. Queeg Sweets &
Rieger 1924 Main St., KCMO. | Expensive. sit the end the chef’s counter at Rieger, you’ll be to spot a painted in cursive over the expo facing the line: “Beautiful food for the people.” This is chef Howard Hanna’s one he’s stuck to since opening Rieger in 2010. But at Rieger — for historic building in 1915 in the Crossroads, which the restaurant calls home — beautiful food doesn’t mean fussy. dishes are layered and thoughtful. He’s known for novella-length menu notes for staff with every change, delving the farms he’s the and from. But his are also rustic and familiar. The handmade pastas are always winners — the mafaldine with local mushrooms Pecorino is and there be if beloved pork soup, toasted blanket layer of Gruyere, ever NG 24. Shio Ramen Shop 3605 Broadway Blvd., KCMO. | Sit at the three-seat bar at tiny Shio Ramen Shop in Midtown and one the first things you’ll notice is the behemoth metal contraption behind the counter taking up that, in any other would have been spirit This chef-owner Curtis’ prized noodle machine, which he employs daily to produce his impossibly bouncy, ramen noodles. These wavy angel hairs go into a number broths are topped with pretty arrangement of vegetables protein. a chilly winter day a when hungover), for Shoyu bowl, where Chinese Japanese soy sauces marry to a robust broth that cuts of pork belly and a fragile, translucent The only thing better might be the Soi-men, offered on Wednesday nights, where Shio’s pale noodles curl around a and spicy broth with zippy pickled cabbage and chunks of chicken tenderloin. NG 25. Sweets &
 Rieger

1924 Main St., KCMO. | Expensive.

if you sit at The enD of The ChEf’s cOuntEr in front of the KItchEn at The Rieger, you’ll be abLe to sPoT A sloGAn PaintEd in curSIvE OVer ThE eXpo StATiOn, facIng The line: “beautiful fOod FoR the people.” ThIS iS chef HowarD HaNna’s mantra, onE he’S stuck To SinCE openIng riegeR in 2010. But AT RiegeR — named for ThE HistorIC hotel bUILdIng eRected in 1915 in the CrosSRoADs, which the restAurant CaLLs HOMe — bEauTiful food dOeSn’t meAN fussy. HANnA’S DIshES are layered anD thoughtful. hE’s kNown foR wRitINg noveLla-leNgTH meNu notes for hIs stAff with evEry chaNGe, delviNG into thE local FarMs hE’s soURcEd The FlORa aND fAunA FroM. But his dIsHeS are aLso rUSTIC and FamIliaR. The hAndmade pastas Are AlwaYS wiNners — The maFaldInE with Local mUshroOmS and Pecorino is eXcepTional — and TheRe WouLd Be rioTS if HanNa’s BelOved porK soup, wiTH itS tOASTeD blanket layer of GruYeRE, EvEr left thE menu. Ng

24. shIo rAmen Shop

3605 brOadWay BLVD., MidtOwn, KcmO. | inexpensIve.

Sit AT tHe Three-seAt Bar at tHe TinY ShIo RamEN ShoP in MidTown and oNe of tHE first things yoU’Ll notice is the BEhEMOtH MetaL coNtraption beHind THe coUnteR TaKinG Up conSiderAbLE sPAce that, in any other reStAurant, Would Have been prime Spirit storAGE. this is chEf-owNEr pAtrick Curtis’ prIzed YAmoto noodlE Machine, wHich hE employs Daily to prODUce his imPosSibLy bOunCY, ChEwy ramen noodlES. thesE wAvy angeL haIrs go inTo a NumBer Of rIcH broths anD are toppEd WiTh A pRetTy arrANgement oF vEgeTaBleS and pROtein. ON a chiLly wInTeR Day (Or on a daY WhEN You aRe PaRticUlaRlY hungOver), GO foR Shio’s SHoyu bowl, wHerE chinEsE aNd JapanEse soy sauces mArRy to make a rObUst Broth tHAT is only aMplified by thick cuts of poRK belly aNd a FragiLe, trAnslucent Egg. the onlY thINg bettEr mighT be thE KAho sOI-men, oFFErEd oN WEdnesday niGHTs, wHere SHiO’s paLe noodlEs curl around a sweet ANd sPicy coconut cuRry BrotH WItH ziPPy PIckLeD CabBAGe and chunks of coNfit chickeN tENdErloin. NG

25. QuEEn SWeEts &
 Rieger

1924 Main St., KC MO. | Expe nsive .
Ifyo u si t at  the end of th e  che f’s counter in front o f the  k i tche n  a t The  Rieger ,  y o u ’ll  b eabl et ospota s logan p ainted incur si ve over thee xp o station,  fa cing the lin e:“Beaut if ulf ood f orthe p eople. ”  Thisis chef H ow a rd Han n a’s man t r a,  one  he’s stuck to si n ce opening Rieger  in 20 10 .  B u t  at  Ri eger — nam ed  fort he hist o ri c h ote l  building ere cted in 191 5  in  the C ro ssr o ads, w hichth e  re staurant ca llshome — be autifu l  food d o esn’t m ean fu ssy . H anna ’ sdi she sa rel ay ere d  an d though tf ul . He’ s kn o w n forwri ting  nove lla-length me nunote s  fo r his  staf f wi th  ever y chan ge, d el ving into the l ocal  farms he ’sso urc ed  thef lora a ndfau na from . But h i s d is h e s  a re also rustic and  f a m il iar. The  handm a de  p a stas are  a lwa ys w i n ners— th e  m afaldine  withl oc al  mushro om s andPe cor ino  is e x cept ional— and th ere w o uld be riots i f  Hanna’s belo v ed p or k  sou p,with its to aste d  bla nket la yer of Gr uyere ,e ve r  left the menu. NG
2 4. Shi o Ram en Shop

3605  BroadwayB l v d., Midt own, KC M O. | Inexpensi ve.
Sit at the three-se at ba r at the  tiny Shi o Ramen Sh opinMid tow n an d one of thef i rstth ings yo u’l l notic e i s t hebeh em oth metal  contrap ti on  b eh ind  thec ounter t ak ing  u p c onsid e rablespace  tha t,  i n  an y other re s t aura nt ,woul d h av e bee n pr i mespiritstorage.Thi s  isch ef -ownerPatrick Curti s’  prized Ya mo tonoodle m achine,which he employs dailyt o produ cehis i mpos sibly bou ncy , chew y r a men no odles.  Thes ewav y angel h ai rsgo  into a nu m b erof ri ch  bro ths and  are topped with a pre tty arrangeme ntof v e g et abl e sa ndpr o tei n .  On a chilly wi nter day ( or on  a day whe n  yo uare par ticular ly hu n gover),  go for S hio’s Sho yu  bow l ,  wh ere Chines e and Ja panese so y  sauc e smarry  to  makearob ust b roth t h atis on ly amp li fied b y thi ck  cuts of  pork belly and a fragi le, tr anslu cen t egg. Th e o n lything bet termight be t heKah o Soi -me n , off ered on  We d nesda y ni g hts, wher e  S hio ’ s  p ale noodles c u rlaroun d a sweetandspicy coconut cur r y broth with z ippy p ick led cabb ag e and chunks o f c on f i t chicke ntenderloin.  NG

25.  Q u een S weets&
 Rieger

1924_Main St.,_KCMO. | Expensive.

If you_sit at_the_end of_the_chef’s counter in_front of the_kitchen at The Rieger,_you’ll be able_to_spot a slogan painted in cursive over the expo station, facing the line: “Beautiful_food_for the_people.”_This_is chef Howard Hanna’s mantra,_one he’s stuck to since_opening Rieger_in 2010. But at Rieger — named for_the_historic hotel building_erected in 1915 in the Crossroads, which the restaurant_calls home — beautiful food doesn’t_mean fussy. Hanna’s_dishes_are_layered and thoughtful. He’s_known for writing novella-length menu notes_for his staff with every change,_delving into the local farms he’s sourced_the flora and fauna from. But_his dishes are also rustic_and familiar._The handmade pastas are always_winners — the_mafaldine with_local mushrooms and_Pecorino is exceptional — and there_would be riots_if Hanna’s beloved pork soup, with_its_toasted blanket layer_of_Gruyere,_ever left_the menu. NG

24._Shio_Ramen Shop

3605_Broadway_Blvd., Midtown, KCMO. | Inexpensive.

Sit at_the_three-seat bar at the tiny Shio Ramen_Shop in Midtown and_one_of the first things_you’ll notice is the behemoth_metal contraption behind the counter taking_up considerable_space that,_in any other restaurant, would have been prime spirit storage. This_is chef-owner Patrick Curtis’ prized Yamoto_noodle machine, which he_employs daily_to_produce his impossibly_bouncy,_chewy ramen_noodles. These wavy angel hairs go into_a number_of rich broths and are topped_with a pretty arrangement_of_vegetables and protein. On a chilly_winter day (or on a day_when you are particularly hungover),_go_for_Shio’s Shoyu bowl, where Chinese_and Japanese soy sauces marry to_make a robust_broth that is only amplified by thick_cuts_of pork belly and a fragile,_translucent_egg. The only thing better might_be_the_Kaho Soi-men, offered on Wednesday_nights, where Shio’s pale noodles curl_around a sweet and spicy coconut curry broth with_zippy pickled cabbage_and chunks of confit chicken_tenderloin._NG

25._Queen Sweets &