The concept is the vision of owner and Prairie Village native Kelly Manning, an established local restaurateur with over 20 years in the restaurant industry, including time with Kansas City-based PB&J Restaurants Inc., Houston's Restaurant, and most recently with Morton's The Steakhouse, as regional director of operations. Manning is a Pembroke Hill graduate. General manager Anthony Zarate works closely with Manning, focusing on staff, training and operations.
Tavern in the Village's menu is the creation of executive chef Lon Froneberger, formerly with The Oread in Lawrence, Kan., and McCormick & Schmick's. The menu will feature upscale-casual American style cuisine featuring ingredients fresh every day and dishes prepared per order. To complement the refined menu, a wine list offering 60 bottles is offered. A "5 for $5.00 Kids Menu" will offer five options all priced at $5.00, including a several healthy options.
David Smuckler, the 2007 champion of the Greater Kansas City Bartending Competition, returns to Kansas City after a brief stint away in Atlanta. Smuckler has competed nationally and received notable acclaim for his mixology skills. He will direct Tavern in the Village's bar operations. The fully-stocked bar will feature a drink list compiled by Smuckler of his freshly inspired, handcrafted cocktail creations. A bar food menu featuring four smaller plates for $5.00 will be available daily early from 4:00 - 6:00 p.m. and late from 8:30 p.m. - close.
Lunch and dinner daily. Distinctive items include:
Grilled Baby Brie
Spicy Ahi "Tacos"
½ Rotisserie Chicken
Fresh Catch Of Day
Creole Chicken & Shrimp Pasta
Santa Fe Chicken Salad
Turkey Croissant With Apples
Homemade Peach Cobbler
Cinnamon Sugarcoated Donuts
Options available in the bar.
Hummus with Toasted Pita
Tavern Chicken Nachos
Fajita Steak Sliders
BBQ Chicken Sliders
Created by David Smuckler, 2007 Greater Kansas City Bartending Competition champion.
Rosemary Monk - Hendricks Gin, Green Chartreuse, Lime, Fresh Strawberries, Simple Syrup, Rosemary
Blueberry Cilantro Marg - Jose Cuervo Silver Tequila, Elderflower, Lime, Simple Syrup, Fresh Blueberries, Cilantro
Mandarin Dream - Stoli Ohranji Vodka, Grand Marnier, Freshly Squeezed Orange Juice, Simple Syrup, Vanilla, Fresh Layered Cream, Lemon Zest
Lavender Lemongrass Drop - Ketel One Citron Vodka, Cointreau, Lemon, Lavender Simple Syrup, Lemongrass
Thai Tavern Julep - Basil Hayden's Bourbon, Thai Basil, Simple Syrup, English Cucumber, Soda
Peach New Fashion - Maker's Mark Bourbon, Aperol, Tawny Port, Fresh Orange, Peach Bitters
Rosewater Citrus Rickey - G Vine Gin, Lime, Simple Syrup, Rosewater, Grapefruit Bitters
Tavern Foster - Tavern in the Village Roasterie Blend Coffee, Spiced Vanilla, Tuaca, Banana Liqueur, Fresh Whipped Cream
The 4,400-square-foot restaurant, designed and developed by local start-up companies Generator Studio and Centric Designs, will feature 17-foot ceilings, natural stone and a spectacular fire display separating the bar and dining room. Booths will have 42-inch backs, creating an intimate dining experience, perfect for families, dates or business professional holding confidential discussions. The bar will feature a 17-foot floor-to-ceiling retractable, glass door to create an indoor/outdoor environment during warmer weather. In addition, the bar will house two 42-inch high-definition, flat screen televisions.
An outdoor patio is planned that will incorporate additional seating for al fresco dining.
Lunch and dinner: Officially open February 28, seven days a week, 11:00 a.m. - 10:00 p.m. Dinner will extend to midnight on Friday and Saturday evenings.
Early and Late Bar Food Menu: Daily, 4:00 - 6:00 p.m. and 8:30 - close.