Recently, EBT Restaurant General Manager Adam Horner invited me and a few other folks to sample dishes from the menu updated by Chef Tate Roberts.
Renovated in 2006, the restaurant’s decor and atmosphere reflect its rich history and contemporary touches that offer a classy setting for drinks and dining. Here’s a description from the restaurant’s website:
Much of the decor for the restaurant comes from the Emery, Bird, Thayer Department Store that operated in downtown Kansas City until the 1960′s. EBT Restaurant was opened to honor that department store, which has ties to Kansas City history dating back to the late 1800s. The stained glass, much of the masonry, wrought iron archways and most notably, the two brass elevator cages were all salvaged when the EBT Department store was demolished in 1971.
Guests can reserve a table in one of the two elevator cages for a touch of elegance and novelty or secure a table in the refined dining room.
The draw for this gathering was Chef Tate Robert’s additions to the classic repertoire of dishes on the menu. Roberts has been with the restaurant for a number of years as it has undergone change to revitalize its offerings and attract new clientele under the stewardship of Adam Horner. Roberts cuisine presents classic dishes with a contemporary touch. Nothing too cutting edge that will discourage traditionalists seeking comfort or so revered that it can’t be reinterpreted for modern adventurous palates.
New dishes under the heading of contemporary include pan-roasted duck breast brushed with sweet currant orange glaze and served with sweet corn and Yukon gold potato hash, and bacon green beans; rosemary studded Colorado lamb T-bone; and grilled vegetable Napoleon. Classic entrees range from peppercorn beef tenderloin medallions to pan seared Chilean sea bass.
Other new items on the starters menu are grilled flatbread pizzas (truffle-dressed spinach, ricotta and candied Shallots; hummus, roasted red peppers and mint infused goat cheese) and my personal favorite, bacon wrapped tiger shrimp. For a list of menu items, check www.ebtrestaurant.com/menu.
Among the new signature cocktails, I tried the Pimm’s “New” Cup and The Original (Old Fashioned). The Pimm’s ‘New’ Cup (Pimm’s Cup) blends Pimm’s No. 1 with cucumber-infused lemonade and is served on the rocks with a lemon twist and cucumber slice. Refreshing and crisp, this drink is the perfect antidote to a busy summer day when it’s time to relax.
The Original (Old-Fashioned) is a pour of Woodford Reserve Bourbon over an Angostura bitters-soaked sugar cube and muddled fresh peach and blackberries served on the rocks with a splash of soda and peach flag. While it was a fruit-filled alternative to the citrus and cherry flavors often found in an Old Fashioned, the execution was not quite as satisfying as the Pimm’s. The drink was too strong and the flavors were not clean and distinct.
I look forward to returning to the restaurant to explore the cocktails, wine list, and other dishes on another visit. Conveniently located at I-435 & State Line, the restaurant also houses a lounge with live music Thursday-Saturday.