The latest updates in Kansas City’s food and drink scene
Le Monde Expands
The world is getting a little larger for pastry lovers in North Kansas City. Owner and baker Jef Dover has leased the space directly to the east of his current location at 208 Armour Rd.
Dover says that the expansion will add nearly 3,000 square feet to his current production facility and dining room. The dining room itself, now only four tables, will double in size, and the lunch menu will expand along with it. The production space, where Dover produces baguettes and pastries for many in the restaurant industry, will triple in size.
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The expansion will also accommodate a more diverse pastry menu. Dover intends to introduce New York-style bagels and bialys. A full-service coffee shop is also in the works. Dover intends to stay open throughout the renovation process and to debut the new space as soon as he can.
Charisse Enhances Wine Holdings
The cellar at Charisse, located at 1006 Walnut St., has finally caught up with its classic French/New American menu. Owner and executive chef Jason Craine says that they have doubled the size of the wine list.
This emphasis on wine extends to their upcoming events. On June 29th, Craine will serve a five-course tasting menu paired with wines from the Bordeaux region of France. This intimate 30-person dinner will be ticketed at $65 per person.
Lucky Boys Adds Lunch
Lucky Boys, the dive bar with an appetite, has expanded its hours. The bar and restaurant opened in January in the West Bottoms at 1615 Genessee St. and is now open for lunch.
The regular menu is available for lunch, including their two most popular sandwiches, the pastrami on Farm to Market rye and the Louisville hot chicken sandwich. In addition to their regular menu, lunch specials will be available every day. Specials will be posted on their Facebook page.
Green Dirt Farms Kicks Off Dinner Season
Kansas City’s premiere producer of sheep’s milk cheese has kicked off their series of chef’s dinners. Tickets are now available for a variety of events, at greendirtfarm.com/farm-events.
The dinner on June 19th will focus on charcuterie with the experts from Hank Charcuterie from Lawrence, Kan.
Chef-owner Vaughn Good will provide handcrafted charcuterie paired with Green Dirt cheese. Bread is the next natural step and on June 26 the farm will welcome the bakers from Weston’s Hearth Bakery. Tickets for each event are $85.
For the ultimate dining experience, sign up for a Farm-to-Table dinner. On June 18th, Chef Max Watson, executive baker at Farm to Market Bread Company, will take the helm. On August 21, fan favorite chef Howard Hanna from The Rieger Hotel Grill & Exchange will return for another dinner. Tickets for Farm-to-Table dinners are $200.