Tannin Wine Bar + Kitchen

Photo courtesy of Tannin Wine Bar & Kitchen Facebook page

1526 Walnut St., Kansas City, MO 64108 • 816-842-2660
www.tanninwinebar.com
Happy hour 4-6 pm! 

Tannin Wine Bar + Kitchen is your local, urban destination situated in the Crossroads Art District two blocks away from the Kauffman Center for the Performing Arts. Enjoy a glass of wine from our well-researched and extensive wine list. We offer wines by the taste, glass or bottle, to satisfy everyone’s palate. Don’t forget to savor our seasonal, contemporary American cuisine prepared by Executive Chef Brian Aaron. Our lunch and dinner menu includes artisanal cheese plates, small bites and entrees. Our kitchen is open late 7 days a week. Let us help plan your next event in one of our unique areas of the restaurant perfect for entertaining guests. Whether planning a corporate event, holiday party, special occasion or anything in between, each area is ideal for entertaining and can accommodate eight to 150 guests. Visit our website or follow us on Facebook and Twitter @TanninKC for information about upcoming events including happy hour specials and wine events. We look forward to seeing you soon. Cheers!

Reservations accepted.

HOURS:

Mon.-Fri. 11:30 a.m.-1:30 a.m.
Sat. 4 p.m.-1:30 a.m.
Sun. 4 p.m.-Midnight.


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Pan Roasted Rainbow Trout

with kalamata, tomato & basil saffron rice, Israeli feta & sauce chermoula

Serves two

2 8-oz. Rainbow Trout filets

For the rice:

  • 1 c. basmati rice
  • 1 small pinch saffron
  • 2 c. water
  • 1/4 c. kalamata olives
  • 1/4 c. grape tomatoes, halved
  • 1 oz. fresh basil, sliced
  • Salt and pepper to taste

For the chermoula sauce:

  • 1/2 c. chopped parsley
  • 1/2  c. chopped cilantro
  • 2 Tbs. chopped tarragon
  • 1 Tbs. fresh lemon zest
  • 1/2 c. olive oil
  • 1 Tbs. spanish white anchovy
  • 1/2 c. crumbled feta (for garnish)

For the saffron rice: In a small sauce pot, add the basmati rice, saffron and water. Bring to a boil, reduce to a simmer and cover for 10 minutes. When the rice is finished cooking, fold in the kalamata olives, grape tomatoes and basil and season with salt and pepper.

For the chermoula sauce: Add parsley, cilantro, tarragon, lemon zest, anchovy and olive oil into a food processor and puree’ all

ingredients.

For the trout: Bring a non-stick skillet to medium-high heat. Add 1 Tbs. of olive oil. Season the trout with a little salt and pepper and place in the skillet skin side down. Sauté the trout until the skin is golden brown and crispy. To serve, plate the saffron rice and trout. Drizzle the chermoula sauce on top and around the plate and garnish with crumbled feta cheese.

Recipe courtesy of Tannin Wine Bar + Kitchen – a member of the Kansas City Originals.

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