Strang Hall opens its doors to the Foodies of Kansas City, on December 20th, 2019. If you had missed my last post about
Strang Hall, then you can read all about it
here. Strang Hall is the latest entrant in the Kansas City food scene. Being a resident of the southern part of the Kansas City metro area, I must tell you, that it is great to have a food hall, in this part of town. Strang Hall is conveniently located in downtown Overland Park Kansas.
What is Strang Hall, you might ask? Well, Strang Hall is a chef-collective. Not one, not two, but six different restaurants by six different chefs under one roof. A full-fledged bar and a coffee shop complete the picture. Strang Hall had a series of previews whereby the chefs were introduced to select media/food lovers across the city. I was fortunate to be able to cover the previews and also finally attend the soft launch, prior to the grand opening on December 20th. It was wonderful to see the new space. I loved the wood details and the industrial touch. It is like trying out fine-dining, in an extremely modernistic-casual space.
While the preview events saw the chefs presenting a selection from their menu, the soft opening saw each Chef presenting one signature item from their menu. Let us start our culinary journey of the evening with a stop at Anousone by Chef Anouroum Thompson. You can see how my Asian roots were ecstatic to taste comfort food with South-Asian flair. A fusion of Lao and Thai home-cooked cuisine that will transport you to a home far away.
I am a huge fan of his Khao Phoon. Chef presented Forbidden Rice Pudding at the soft opening. Purple rice and coconut with a creme brulee batter topped with white chocolate ganache and caramel sauce. Flambed to perfection just before you dig in. Its always a good idea, to start your meal with dessert, right.
Our next stop was at another favorite - Nida by Chef Remy Ayesh. A wonderful fusion of Lebanese-Spanish flavors. If you love tacos, then Nida is surely your taco heaven. Carnida Taco: braised pork, refried black beans, Oaxaca cheese, grilled pineapple salsa. Chef Ayesh knows how to pack a flavor punch in a tortilla.
Third stop for the evening was at Basabasa by Chef Joe Ponzer. Asian fusion and fried chicken seem like a culinary match made in heaven, right. Presenting Crispy Chicken Sandwich: dijonaise, shaved Napa cabbage, sweet pickled cucumber.
Who does not love a good pizza? I know I do, and so does my 6-year-old, who had accompanied me, as always. You might have had your pizza favorites, but one bite into Chef Chad Tilman's pizzas and your pizza loyalties will change. Norcini, by Chef Tilman, is an Italian-inspired concept that will feature pizzas and sandwiches. We tasted Italiano Pizza, which is a Tuscan-style soppressata(head cheese) pizza with a thin layer of tomato sauce and sweet peppers.
While I am not a huge fan of salads in general, I was bowled over by Chef 's Grilled Citrus Salmon: ancient grain mix, arugula, avocado, fennel, grapefruit, pomegranate. Chef Erin Bassett's restaurant Solstice will highlight seasonal produce and her passion for healthy food.
Last but not least, it was a stop at Chef Mark Dandurand's Fond, which is a concept that will serve familiar dishes to make something wholly new. ncept that will serve familiar dishes and inject them with exciting flavors to make something wholly new. Arancini: beet risotto croquette, blue corn, spinach puree, cave cheese.
Hopefully that got you excited to venture out and try out the newest kid of the KC foodie scene. Strang Hall in Overland Park, Kansas. We ate our way around this wonderful chef-collective and came home with our hearts and bellies full.
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