Webster House resides in a landmark 1885 building that captures the charm and elegance of Kansas City’s past, right next door to the Kauffman Center for the Performing Arts. Webster House is dedicated to enhancing the experience of our guests, creating cherished memories with family and friends.
The first floor houses the Webster House shops. We encourage guests to explore rooms filled with the latest in accessories, gifts, home décor and thoughtfully selected antiques. Our second floor is home to our outstanding restaurant! The executive chef’s attention to detail, flavor combinations and presentation are outstanding. It is a feast of delicious seasonal menus, using the freshest and finest ingredients, always with an eye to the best that is available locally.
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We invite you to join us for lunch or dinner in our comfortably appointed dining rooms, and hope you visit us for Sunday brunch. With a staff skilled in event planning, Webster House offers the perfect home for your next event.
1644 Wyandotte St., Kansas City, MO 64108 • 816-221-4713
Lunch – Mon.-Sat. 11 a.m.- 2 p.m.
Brunch – Sun. 10 a.m.-2 p.m.;
Dinner – Wed.-Sat. 5-9 p.m.
Webster House Shrimp & Grits
Serves 8 to 10
Creamy Roasted Garlic Grits:
- 1 c. coarse grits
- 1 c. quick grits
- 1 1/2 qt. water
- 1/2 lb. unsalted butter
- 1 c. white cheddar
- 1/2 c. roasted garlic
- 1 c. Parmesan
- 1/2 c. half & half
- Salt & pepper to taste
For the grits: The night before, soak the grits in water allowing for expansion. Refrigerate overnight. Drain grits. In boiling water slowly whisk in grits to prevent lumps. Reduce heat and simmer until grits are soft. Add butter, cheese, roasted garlic, and half & half. Whisk until smooth ensuring no grits stick to the bottom of the pot. Season to your liking with salt and pepper.
Red Eye Gravy: (stainless steel pot only)
- 4 oz. country ham
- 1 pint coffee
- 1 qt. balsamic vinegar
- 1/2 gallon chicken stock
- 2 garlic cloves
- 1/2 tsp. chili flake
- 2 sprigs thyme
For the gravy: Render country ham leaving only the fond in the bottom of a stainless steel pot. Remove and reserve for plating. Deglaze the pan with the coffee. Reduce by half. Add the balsamic vinegar. Reduce by half. Add the chicken stock. Reduce to sauce consistency. Turn off the heat and steep garlic, chili flake, and thyme. Strain and cool.
- 1 c. exotic mushrooms (we use a blend of
- shitake, crimini and oyster mushrooms)
- 1/2 c . roasted red peppers
- 1 lb. 16/20 shrimp
Once the grits are hot, sauté the mushrooms with the ham and peppers all in one pan. Add the shrimp and fully cook. Place the grits in a bowl. On top of that you will place the ham, peppers and mushrooms in the center. Arrange the shrimp with the tails in the air and finish with the red eye gravy. Garnish with scallions.