Extra Virgin

Michael Smith’s Extra Virgin is in the heart of the historic Crossroads Art District in downtown Kansas City. The dining room, designed by Eric Negrete of Design Eric Negrete, presents a bright, modern visual palette for guests to enjoy a festive dining experience.

In addition to an extensive menu of innovative yet simple Mediterranean tapas, they offer an award-winning wine list of more than 300 selections featuring a number of limited production artisan labels. Extra Virgin’s private dining room is the perfect setting for hosting a corporate event, dinner or reception. They can meet your professional and corporate presentation needs with audio-visual capabilities and a 50-inch flat-panel display.

Join them on the Extra Virgin patio for a colorful and flavorful journey through Spain, Italy, Morocco and Greece. The perfect champagne, juicy sangrias, rich red wine, wood-roasted meats, aromatic cheeses and seasonal vegetables are waiting.

Reservations accepted.

Extra Virgin
1900 Main St., Kansas City, MO 64108
816-842-2205
www.extravirginkc.com

HOURS:
Mon.-Thurs. 11:30 a.m.-10 p.m.
Fri. 11:30a.m.-11 p.m.
Sat. 5-11 p.m.
Closed Sundays.


Grilled Octopus Salad
Serves four

  • 24 oz. baby braised octopus
  • 1/4 c. tzatziki sauce
  • 1 c. diced cucumber
  • 1 c. diced blanched potatoes
  • 1 c. diced red heirloom tomato
  • 1/2 c. picked basil leaves
  • 1/2 c. picked parsley leaves

Grill the braised octopus until it’s nicely charred. Spread the tzatziki sauce onto four plates. Combine the herbs, tomatoes, cucumbers and potatoes in a medium stainless bowl. Season with salt and pepper. Drizzle with fresh lemon juice and olive oil. Divide and place the salad on the four plates spread with tzatziki. Top with warm grilled octopus. Serve without delay.

Recipe courtesy of Extra Virgin, a Kansas City Originals restaurant

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