The food magazine commended chef and owner Ryan Brazeal for his creativity and dedication to “breaking the mold,” as well as his use of local artisinal bread as a starter.
What does Bon Appétit suggest you order? The duck neck dumplings, foie gras, and black vinegar; the pork chop with pork belly ragù and spaetzle;or the potatoes with bacon, dry scallops, and bean sprouts.
But don’t forget about the pig head pie.
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Novel is operated out of a Victorian-era house formerly known as Lill’s on 17th, which was gutted and expanded for a more updated feel.
Brazeal, a graduate of Johnson County Community College’s culinary program, updates the menu frequently, responding to what’s available from local farmers and making adjustments as he goes.
The daily menu presents six or seven small-plate appetizers, six entrees, three recently added sophisticated sides and a short list of desserts.