Food News

KC Restaurant Week

Photo courtesy of Jax Fish House & Oyster Bar
Photo courtesy of Jax Fish House & Oyster Bar

Feast on courses from some of K.C.’s best restaurants in the annual event’s final days

KC Restaurant Week continues through Sunday, Jan. 22, and with a promising weekend forecast, it’s time to get out of the house and dine on some of the area’s best meals for a discounted price. Here are the spots we’re eyeing in the event’s final days:

Fresh, quality seafood can be hard to come by in the Midwest. But thanks to Jax Fish House & Oyster Bar, you can enjoy a number of different seafood dishes at a discounted price during KC Restaurant Week. The restaurant’s dinner menu includes a three-course meal for $33, with options for gluten-free, dairy-free and vegetarian diners.


Course 1: 

Panang curry mussels

Baby iceberg wedge

Golden beet soup

Course 2:

Blackened catfish

Shrimp roll

Buttermilk fried chicken breast

Jax Cioppino

Course 3:

Key lime tart

S’mores whoopie pie

Assorted sorbets

Char Bar Smoked Meats & Amusements has a hearty selection of barbecue on its menu, but you’ll also find unique dishes with unexpected ingredients, including alligator, tofu and duck. There’s something for everyone on its $15 Restaurant Week lunch menu:


Course 1:

Voodoo shrimp: wood-fired gulf shrimp, crispy jalapeno-bacon grit cakes, spicy BBQ butter

Smoked duck poutine: steak fries, smoked Shatto dairy curd, mushroom gravy and crispy duck skin

Wood-fired tofu

Course 2:

Alligator sausage sliders: smoked gator, bourbon bacon jam, arugula, and pickled red onion on toasted brioche

Tennessee hot chicken: crispy hot sauce-brined chicken, cucumber dill slaw, grilled ciabatta

Sweet potato pot pie: charred sweet potatoes, celeriac puree, veggie jus and dilly bread crust

Four courses from Port Fonda for $33 is a deal that can’t be passed up. The Mexican food restaurant is a James Beard Award winner and a hot spot for local diners. The eatery’s KC Restaurant Week dinner menu includes chips and your option of dip, a second appetizer, a main course and a homemade dessert.


Course 1:

Chips or chicharrones and salsas

(one of the following)


Espinaca dip

Chile con queso


Course 2:

Pozole rojo: pork, red chile, hominy

Shishito peppers: avocado oil, smoked salt, mint crema

Caesar salad

Esquite: grilled corn, poblano rajas, hot sauce mayo, cotija

Fideo: angel hair pasta, chipotle tomato sauce, queso anejo

Course 3:

Enchiladas (3):  grilled mushrooms, chihuahua cheese, roasted tomato corn salsa carne asada

Fajitas: grilled flat-iron steak, fajita vegetables, beans, rice

Chimichanga: braised chicken, grilled corn, Mexican rice, chihuahua cheese, tomato habanero cream sauce

Pescado: seared salmon, chipotle tomato sauce, grilled vegetables, Mexican grits

Course 4: