Like a mythical phoenix, JJ’s restaurant recovered from a devastating 2013 fire to reopen and re-establish its original atmosphere, class and quality. JJ’s remains one of the longest continuously operating independent restaurants in Kansas City and features a contemporary American menu including dishes such as the highly regarded Paco Shrimp appetizer, fresh seafood dishes and the perpetual favorite, JJ’s Pride, known as one of the best steaks in town. All meals are complemented by a wine list that Wine Spectator, in bestowing it with a ”Grand Award in 1996,” calls one of the most comprehensive in the world. Its bar is dominated by a library of liquors, scotches and vintage ports considered one of the finest in the world.

Reservations accepted.


Lunch: 11 a.m.-3 p.m. seven days a week

Dinner: 5-10 p.m., Sun.-Thurs., 5-11 p.m., Fri. and Sat.

Veal Osso Bucco

Serves one foreshank per person

  • 4 12-14 oz. veal shanks, approximately
  • 1 3/4 -inch thick
  • 3/4 c. all purpose flour
  • 3 1/2 tsp. salt
  • 1 1/4 tsp. black pepper
  • 6 Tsb. extra virgin olive oil
  • 1 large onion,
  • 12 baby carrots,
  • 1/2 bunch celery
  • Bay leaves
  • 2 c. red wine,
  • 1/4 lb. fresh thyme
  • 1 c. Sicilian olives
  • 64 oz. beef stock

Preheat the oven to 350 degrees. Heat a deep pot to medium heat. After rolling the veal in salt, pepper and flour, sear it on all sides. Remove from pan, add all of the chopped vegetables and bay leaves. Sauté until brown on all sides then add stock. Replace the veal into pan, cover with lid and cook for 1ó hours.

Recipe courtesy of JJ’s, a Kansas City Originals restaurant

900 W. 48th Place #110, Kansas City, MO 64112 • 816-561-7136