The Rieger Hotel Grill & Exchange

(Note: Most of my photos from Kansas City restaurants didn't turn out great, partly because I need to buy a camera that performs well in low light, but also because I was usually eating with brand new friends, and I didn't want to be rude, so I just took quick pics. Everyone I met was incredibly nice about it, though, and they even offered to pass the camera around so I could have shots of all the food. I was too shy to take them up on it, but they were the sweetest people for offering.)

I first heard about the Rieger Hotel just before Christmas when I read they they were hosting an English Christmas Dinner, featuring chestnut soup, roast goose with winter vegetables, and a liquor-soaked steamed pudding. Oh, to have been in town for that! Check out a photo of the goose here.

I was already sold on the awesomeness of The Rieger, so, I was excited to find out that one of our brilliant foodie hosts had made dinner reservations for the six of us here.

Seafood Bisque with Shrimp

I started with a cup of the seafood bisque, which was gorgeous and velvety, with perfect little pieces of shrimp. There was something quite chicken-y about it, like a concentrated cream of chicken soup but with a seafood bent. I liked that contrast a lot and will keep it in mind the next time I make a seafood bisque at home.

Pasta filled with beef tongue, beef cheek, and asiago

Next I had a ravioli-type pasta with a beef tongue, beef cheek, and asiago filling floating in rich, beefy broth. Our server said the name of the pasta, but I didn't catch it, since the room was quite loud. The filling was amazing, like the best beef stew you've ever had folded into pillowy pasta. I have fond memories of my mother making beef tongue when I was a kid. I know the idea makes some people squirm, but I love the stuff.

Now, at first glance, those green slivers on top of the pasta look like either scallions or chiles, but I'm pretty sure they were slivered green beans. Another childhood food memory: whenever there were raw green beans around, I could be found nearby munching away at them. Same with fresh peas. To this day, I prefer raw green beans to cooked ones, and after tasting these very carefully, I would almost swear that they were indeed raw, slivered green beans. They were so mild and pleasant, an unexpected yet perfect addition to the pasta/beef combination.

Chocolate tart with peanut butter ice cream

For dessert Shane and I shared the chocolate tart with peanut butter ice cream, but the real star of the dessert menu was the pavlova, which we shared around the table between the six of us. Sadly, I didn't get a photo of it.

On the back of their menu, The Rieger lists the farms where their food is sourced, which speaks well of The Rieger and of the Kansas City food scene in general.

By the way, intrepid visitors will want to know that there's a speakeasy underneath the restaurant. Knock on the door in the alley behind the building, speak the daily password, and you'll gain access to Manifesto, a dark and cavelike bar. I didn't bother trying to take a photo, and I'm pretty sure I'd have been breaking the rules if I had tried. :)

Comments

[Steph@TheChickpeaChickadee]

Wonderful post. The Seafood Bisque with Shrimp looks divine! Hmmm...Slivered green beans. Might have to "borrow" that idea:)

[Mary]

Steph, I thought the slivered green beans were inspired. Especially since my mouth was expecting to taste one thing, and they surprised me with something new. I love that kind of playfulness.