The Town Company, developed by renowned native chef Patrick Ryan (Port Fonda) and helmed by executive chef Johnny Leach (Town, Del Posto, Momofuku), will intertwine rustic roots and refined beginnings that embody everything Kansas City once was and strives to become. A love letter to his hometown, Ryan’s approach to creating The Town Company lies within his sincere adoration for Kansas City and playful take on its distinct nostalgia.
Ryan, along with Leach and his wife, executive pastry chef Helen Jo Leach (Eleven Madison Park, Milk Bar, Del Posto), will curate menus that celebrate local culinary traditions with elevated, modern renditions. Charming, yet inventive, The Town Company will redefine the concept of a new Midwestern table. With an intimate menu based around the open hickory-burning hearth, The Town Company’s menu will rotate seasonally, fueled by a network of local farmers, ranchers and fishermen, in addition to in-house cheese and reserve steak programs. From hanging produce to displayed jars of ingredients, the space will reverb gratitude for agricultural abundance and the relationships with local makers who grow the produce.
View Our Menu Options
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