KCRag Forum

the restaurant's menu as "sophisticated American fare featuring a large selection of wines." It adds: "Daily lunch and dinner service will be available as well as weekend brunch."

The restaurant is tentatively set for a March 2016 opening.

DaveKCMO wrote:there was a plan to reopen walnut and provide a more traditional looking on-street parking arrangement for those east stalls. hopefully that will still happen and help out this new restaurant.

mgh7676 wrote: The filled in fountain with the crumbling curb surrounding it is awful.

mgh7676 wrote:

DaveKCMO wrote:there was a plan to reopen walnut and provide a more traditional looking on-street parking arrangement for those east stalls. hopefully that will still happen and help out this new restaurant.

I was just wondering about this. I love the City Market, but it is not exactly cozy once on the inside. The filled in fountain with the crumbling curb surrounding it is awful. And the uninterrupted concrete between The eastern buildings and the Market Stalls....why can't that area at least be broken up with a few trees? Anywho...I'm just a complainer, I guess.

chingon wrote:

mgh7676 wrote: The filled in fountain with the crumbling curb surrounding it is awful.

Is that what that is? Speaking of which, why does the City Market in the City of Fountains have a fountain? Seems like a bit of a missed opportunity. Like how there's no plaza on the Plaza.

mgh7676 wrote:

chingon wrote:

mgh7676 wrote: The filled in fountain with the crumbling curb surrounding it is awful.

Is that what that is? Speaking of which, why does the City Market in the City of Fountains have a fountain? Seems like a bit of a missed opportunity. Like how there's no plaza on the Plaza.

A fountain, benches, and trees would help a lot. Outside of weekends, City Market is not very appealing.

Something like this would work well in the open area on the east side of the market.

Yet to be finalized, highlights among the evening entrees include short ribs with collard greens, smoked hangar steak with parsnip potato cake, cornmeal encrusted rainbow trout with green tomato relish and a "Market Pie" of seasonal root vegetables with dark stout gravy and fried sage. Entrée prices will range from $9.95 to $17.95 with an occasional market priced offering. The Brown & Loe dinner menu also boasts a variety of starters including oysters on the half shell and accompaniments like pork and bean soup, signature salads and dessert selections including dark chocolate pecan pie with bourbon cherries and Chantilly cream.

The proposed menu of midday offerings features smoked gouda or bleu cheese and bacon macaroni dishes, shrimp and grits, coq au vin and a variety of appetizers and salads. Possibilities for brunch include "Market Hash," heirloom tomato & goat cheese pie and brioche French toast with lemon curd and macerated blueberries. A youth menu targets younger pallets with items like honey-bbq grilled chicken, burgers and pasta dishes.

Paul points to a cut out in the brick wall where an entrance out to the planned patio will be located. The kitchen will be only a few feet away, built out over two floors for additional production space. As the whine of saws drift up from the basement, the two chefs imagine the possibilities from Brown & Loe on Walnut Street, picturing families dining alongside a pair out on a first date.