topped with vanilla bean ice cream, the sky begins to darken outside the windows. More patrons walk through the doors to head to the bar or just sit down for dessert and I can’t help but feel that Brown & Loe is just the local spot that was needed. Kirsten Hudson loves discovering new restau- rants in Kansas City—especially if they have a vintage style or story. Check out her home decorating ideas and DIY projects on her blog, Red Leaf Style, at redleafstyle.com.
There are even three repurposed vaults hid- den away that hail from the building’s original days as a bank. The vault in the basement has been transformed into a cooler, and two on the main level are now a part of the kitchen. Classic comfort cuisine The food is classic comfort food—taken up a notch—and I feel full and happy. The ambiance is casual and unhurried, so I opt for dessert. As my waiter sets down a Dixie Pie, a minia- ture pie filled with bourbon chocolate ganache, toasted pecans, bourbon cherry compote and
pork chop with apple fennel slaw. There are a few quirks thrown in the mix, too. Like a chocolate or cherry phosphate, a carbonated drink from soda fountain days. I order the blue corn trout with creamed sweet corn and the watercress salad. As I sip a glass of wine, my waiter tells me how the renovations to create the restaurant brought out the building’s historic architectural details. The marble, which lines the walls, is original to the building. And, the marble steps that now lead to the restrooms in the basement were excavated after being walled off for years.
39 vintagekc fall 2016
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