The Town Company, led by executive chef Johnny Leach (Town, Del Posto, Momofuku), intertwines rustic roots and refined beginnings that embody the Kansas City experience as we know it today. Leach, along with his wife, executive pastry chef Helen Jo Leach (Eleven Madison Park, Milk Bar, Del Posto), have created menus that celebrate local culinary traditions with elevated, modern renditions. Charming, yet inventive, The Town Company redefines the concept of a new Midwestern table. With an intimate menu based around the white oak burning hearth, The Town Company’s menu rotates consistently throughout the year and is fueled by a network of local farmers, ranchers, and other unique purveyors.
The wine program is a continuation of this path, with a focus on indigenous varietals, complemented by exemplary expressions of those grapes from around the winemaking world. It is a reflection on the importance of agriculture and how farmers, vineyards, and winemaking traditions have come to shape the way we learn about and enjoy wine. The Town Company General Manager, Kelsey Alt, has created a one of a kind wine list envisioned through the dynamic gradients of a wine’s body style, as we believe the dining experience is enhanced by a natural progression of temperatures, textures, and colors.
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clara bow rolls, house cultured butter, carrot dip | $12 … with hackleback sturgeon caviar | $34 (1/2 oz.) or $65 (1 oz.)
oysters on ice, embered melon mignonette, fermented hot sauce | MKT
selection of three cheeses with house preserves and lavash | $18
burger’s country ham, yellow horsey mayo, toasted baguette | $14
smoked sturgeon toast, whipped beets, benne seed | $15
lamb skewers, little gems, cauliflower, eggplant, sweet onion | $12
fall squashes, chicories, young ginger, mint, pepitas | $12
apple & kohlrabi salad, smoked pecan, scallion, glacier penta blue $12