Building on the success of bluestem, the Kansas City restaurant that chef Colby Garrelts and his wife and pastry chef, Megan, launched in 2004, the duo has opened Rye, a more casual place in Leawood, just outside the city. They’ve traded in their white tablecloths and china for iron-and-leather chandeliers, wooden tables and gingham napkins, and crafted a menu that highlights Midwest ingredients. Starters of crispy fried chicken livers and gizzards segue to entrées such as double-cut pork chops drizzled with a honey and sorghum sauce with a side of cheddar-laden white corn grits. General manager Jeremy Lamb keeps the wine options wide open, offering more than 20 choices by the glass and highlighting another 40 wines off his bottle list that run $40 or less; the selection ranges from classics like Trimbach’s Cuvée Frédéric Emile Riesling to Savage Juliet, a pinot noir made by Missouri native David Dain Smith from Anderson Valley fruit.
10551 Mission Rd., Leawood, Kansas
This story appears in the print issue of August 2013.
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