Novel
Missouri
Novel occupies a dining room in Kansas City's East Crossroads Arts District, with a 50-foot tile mosaic facing an open kitchen. A granite bar seats up to 18, looking towards a patio planted with native trees and grasses. Chef Ryan Brazeal and pastry chef Jessica Armstrong shape the cooking around locally sourced ingredients and contemporary techniques. The menu gives pasta a substantial role, from ricotta ravioli with sweetcorn and hot honey to duck and foie gras agnolotti with pickled cherry. Other dishes include hamachi crudo with harissa and saffron fennel, scallops with tamarind and chilli leek jam, and Kansas City strip steak with pepper, bourbon and pecan sauce. These combinations give familiar ingredients a broad range of influences.