Kansas City restaurant opens, replacing closed spot with national acclaim
For the better part of a decade, patrons knew the moody restaurant at 1830 Walnut St. as Corvino Supper Club.
But no longer. The exterior sign, which now reads “The Fold,” signals a change of hands. It’s Todd Richards’ turn to attract a crowd of hungry diners, with Tuesday’s grand opening serving as his first test.
He’s not in it alone — Roots Seasonal Cuisine’s owners Amanda Accurso and Brandon Sharp are partners in the space. (Before, Richards managed the bar at Roots, The Percheron, and concepts in Texas.)
The Fold offers elevated food, but Richards shrinks back when the words “fine dining” are thrown around. It feels stuffy. That’s not Richards’ vision for his restaurant.
“We just want you to come in and have a nice meal and enjoy your cocktail that feels intentional,” he said.
A few televisions are scattered around the space, which also has plush seating, dark walls and chandeliers.
“If someone wanted to come in here, maybe a little bit quieter, and watch a World Cup game instead of going to Power & Light, they could do that,” Richards added.
Braised short rib ($40), cowgirl ribeye ($79), ahi crudo ($36) have been the favorites at The Fold’s soft opening events, Richards said Tuesday. But Richards is proud of many things on the menu.
The squid ink bao buns ($29) are jet-black buns served with honey hoisin coppa steak do chua, green apple and cilantro. Beef sirloin tartare ($23) is served on oyster shells with oyster cream, ginger, caper and horseradish. Lobster and scallop ($60), whitefish ($39) and duck ($69) are a few more offerings.
An “Easter egg,” Richards said, is that everything The Fold offers is gluten free. That’s mainly because Accurso and Sharp built a gluten-free following at Roots, which has been operating at 940 NW Pryor Road in Lee’s Summit for four years.
As for drinks, options include Ember & Ash (Tres Agave Anejo, Trascendente Tamarindo mezcal, cinnamon and mole bitters for $20), First Light (Macchu Pisco, Chareau aloe, cucumber and Cava sparkling wine), and Night Shift (Tapatio Reposado coffee-infused tequila, Oloroso sherry and creme de cacao for $18).
Small amaro ice cream cones are given to customers after they clean their plates. A server explained to The Star that amaro is an herbal liqueur that helps the body produce digestive enzymes post-meals.
Customers may notice a stack of small business cards at the hostess stand near the entrance. They advertise a concept called “The Den” but omit details.
Richards said the spot will be an extension of The Fold, offering late-night cocktails and small bites. Its entrance is an unmarked door near the front. It won’t have its own social media page or website, however.
“It’s just kind of, if you know, you know,” Richards said.
Personally, Richards is eager to get the space open. After working in bars and restaurants since he was 18, opening his own is monumental.
“When I decided to do this as a career, even if I thought I was going to be a career bartender, the next step just made sense,” he said. “Obviously I’m excited, and I feel good about it.”
Over the course of the space’s renovation, Richards said the construction attracted several curious lookie-loos, many of whom knew of Corvino and were eager to see what would replace it.
Corvino opened in 2017 and closed this past New Year’s Eve, but not before chef Michael Corvino was nominated for a James Beard Award several times, most recently in 2023.
Prior to Corvino closing, the restaurant attempted to sell to restaurateur Whitney VinZant.
In a message sent to staff shortly before they announced Corvino’s closure, co-owners Michael and Christina Corvino said they decided to walk away from the deal, citing VinZant’s “inability to uphold their original commitments.”
“We cannot lower our standards or ethics no matter what,” the Corvinos wrote. “We apologize for the inconvenience or anxiety it may have caused you, as we had put months into plans to avoid that.”