BRGR Kitchen + Bar coming to the Power & Light District
03/28/2013 4:40 PM
05/20/2014 10:41 AM
BRGR Kitchen + Bar plans to open in the Power & Light District this summer.
It will take the former Fran’s Restaurant space at 11 E. 14th St. The 5,500-square-foot space, at the corner of 14th and Main Streets, will be remodeled with a decor that will include tufted leather banquettes, polished surfaces and custom lighting fixtures. An early July opening is scheduled.
The restaurant will serve gourmet burgers like the Jucy Lucy (mixed with Worcestershire sauce and stuffed with American cheese) and the Roadhouse (with bacon, Wisconsin cheddar, barbecue sauce and onion straws on a corn bun), along with appetizers like the blue cheesy chips and Chile fondue, and entrees like the build-your-own Mac & Cheese. It also will offer seasonal appetizers and entrees, and craft beers, wine and craft cocktails.
“The dates that the Sprint Center is booked and the kind of artists it is bringing in has significantly helped the continuous business down there, more of a steady business, and that makes a big difference,” said Alan Gaylin, co-founder and chief executive officer of Bread & Butter Concepts, owners and operators of BRGR. “And the influx of residential. Just everything around there in a three-mile radius. I wouldn’t call it urban yet but it has made a nice resurgence and headed that way.”
It will be the fifth restaurant owned and operated by Bread & Butter Concepts. Another BRGR opened in Corinth Square in Prairie Village in early 2010 and the company later added a second concept, Urban Table. Then it opened Gram & Dun on the Country Club Plaza. Another new concept, Taco Republic (formerly dubbed Big Papi Taco), is scheduled to open in Kansas City, Kan., in late May.
“They are great local operators and all of their concepts have been well executed,” Nick Benjamin, executive director of the Power & Light District. “We think it is great synergy with the Bristol, Drunken Fish, 801 Chophouse, the Kill Devil Club, the Alamo Drafthouse, a real critical mass of high quality and diverse restaurant offerings in that part of the district.”
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