Submerge yourself in the romance of Italy right in the heart of Independence.
Situated on the Independence Square, Cafe Verona offers a dining experience that will stimulate the senses and satisfy appetites. Upon entering, a breathtaking view of Botticelli’s “The Birth of Venus” captures the imagination and sets the tone by drawing inspiration from art, history and culinary tradition.
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The menu will please both adventurous epicureans seeking fresh interpretations of classic dishes and guests seeking traditional Italian comfort food.
206 W. Lexington, Independence, MO 64050
Mon.- Thurs., 11 a.m.-9 p.m.
Fri.-Sat., 11 a.m.-10 p.m.
Filet Arnoldi with Potatoes Brava
- 1/2 c. olive oil
- 4 6-oz. beef tenderloins
- Salt and pepper to taste
- 1 small onion, minced
- 1 Tbs. paprika
- 1/2 c. dry white wine
- 1/2 c. beef broth
- 4 oz. Italian blue cheese
- 2 Tbs. chopped parsley
Filet Arnoldi: Heat olive oil in a large skillet over medium high heat until smoking. Season steaks to taste with salt and pepper. Sear on both sides in hot oil, reduce to medium heat, continue cooking until steaks reach desired temperature. Remove, and keep warm. For sauce: Stir mined onions in a 2 quart sauce pan on medium heat and cook until softened and translucent (about 5 minutes). Season with paprika, cook for an additional minute. Increase to medium high heat, pour in wine, simmer until wine reduces to about half. Add beef broth, return to a simmer and cook for two minutes. Stir in blue cheese crumbles until just melted. To serve, pour sauce over steaks and sprinkle with parsley.
- 1 tsp. Spanish paprika
- 1/4 tsp. sugar
- 5 canned whole peeled tomatoes, drained
- 3 cloves garlic
- ó small yellow onion
- Kosher salt and pepper to taste
- 1 Tbs. olive oil
- Canola oil (for frying)
- 2 1/2 Peruvian purple potatoes
Pulse paprika, sugar, tomatoes, garlic, onion, and salt and pepper in a food processor until coarsely ground. Heat olive oil in a 2 quart sauce pan over medium heat. Fry tomato mixture, stirring until slightly reduced (about 5 minutes) Set Brava sauce aside. Heat 2 oz. Canola oil in a 6-quart sauce pan until deep fry thermometer reads 220 degrees. Add potatoes all at once to oil and cook until tender and pale golden (about 30- 40 minutes). Using a slotted spoon, transfer potatoes to paper towels to drain. Chill for 30 minutes. Remove oil from heat. Return pan of oil to heat until deep fry thermometer reads 350 degrees. Working in batches, fry potatoes until golden brown and crisp (4-5 minutes). Using a slotted spoon, transfer potatoes to paper towels to drain. Season with salt. Drizzle potatoes with reserved Brava sauce and garnish with parsley.