6325 Lewis St, Parkville, MO 64152, USA
Hours
- MonClosed
- Tue4 PM – 9 PM
- Wed4 PM – 9 PM
- Thu4 PM – 9 PM
- Fri4 PM – 10 PM
- Sat4 PM – 10 PM
- Sun · TodayClosed
How locals rank it
In Kansas City
From the local food press
Editor’s picks from published local guides
- Steakhouse
KC Magazine Top 30 and KCUR pick. Chef Andrew Longres dry-ages his steaks 21–45 days and cooks them on a custom wood-burning hearth.
Picks from Kansas City Magazine and KCUR
- Fine Dining
KC Magazine Top 30 and KCUR pick. Chef Andrew Longres' custom wood-burning hearth, 21–45-day dry-aged Midwestern steaks, and house pastas.
Picks from Kansas City Magazine and KCUR
Make your own Top 5
Rank your favorites, follow people whose taste you trust, and Love Top 5s you want to keep.