Where the Chefs Go: RYAN BRAZEAL
By Jenny Vergara
Named America’s next great culinary destination by Saveur magazine, Kansas City is a food destination on the rise. But where do locals like to eat? We asked local chefs to dish on their favorite places to eat out.
Ryan Brazeal received his culinary training locally at Johnson County Community College in Kansas City, but he was schooled in the kitchens of restaurants in New York City. Chef David Chang’s Momofuku was his last stop before heading home with a dream to open his own restaurant. Located in a small Victorian home on the Westside, Novel places emphasis on high-quality, hyper local ingredients. However, it is Ryan’s deft hand at subtle simplicity and seasoning that allows the ingredients to speak for themselves. His “Novel American” cuisine is a revelation.
Where He Eats:
The Rieger Hotel Grill & Exchange
“I like eating at The Rieger for the consistent quality service and food,” says Ryan, about Chef Howard Hanna’s creative menu and staff at The Rieger. “I order something new every time, the menu is constantly evolving, but I always start with Howard’s pork soup.” l 1924 Main in the Crossroads
Carollo’s Gourmet Grocery, Deli & Grill
Ryan loves this old school Italian deli and gourmet grocery store located in the historic City Market. “I always get the Number 1, which is the Napolitano sandwich with hot peppers,” says Ryan. l 20 E 5th in The City Market
When Ryan needs a morning cup of joe, he looks no further than his neighbor, Little Freshie. “I love going to Little Freshie for the friendly service and cool neighborhood vibe,” says Ryan. “I get the Oddly Correct espresso and toddy in the summer and a pour-over coffee in the winter.” l 811 W 17th in Westside