chrizow wrote:As suburban joco locations go, mission farms is a breeze to get to. No highway driving from midtown just a decent drive down ward pkwy to lee or mission and down. Of course I would love rye to be in the urban core, but it isn't. We are willing to make the drive for the food. Hopefully we will be in soon!
Mission Farms is easy to access and kind of a nice environment also. But - I could not find Rye when I was out there. We looked in the developements both east and west of Mission but Rye isn't all that obvious. I wasn't planning on dining there on this particular visit but the place isn't that easy find.
Had Rye on Rye for first time last night at a Hyde Park foodie party and we were all wowed by it, even non beer drinkers. Why is Blvd not doing this as a regular every year. Is the Chateauneuf du Pape of beers, beyond it. Enjoyed it as much as a high end peaty single malt. It oozes with a warm perpetual state of satisfaction.
Sorry for tangent... will try the restaurant when I get a chance.
I'm certainly excited to try Rye; it will be our next "night out" when we visit our good friends on Lee Boulevard. And I'll have no qualms visiting repeatedly if we enjoy it (likely).
That being said, I will continue to stir the pot re: location. IMO, restaurants like Rye are destinations that can change the perception of an urban neighborhood. If Rye were to open in say, the Crossroads, the area would have gained major foodie credibility and notched another reason for folks from all around the region to pay attention to a slowly growing downtown. We have so (relatively) few cool things in KC, that concentrating them seems much more important than in larger cities. A hot new restaurant from a local celeb-chef certainly qualifies as a "cool thing".
I'll happily head out to Rye (as I do Justus, KC Kabob, or any other spot worth trying), but I'll be a little saddened that it's brightening Mission Farms instead of adding another jewel to the urban dining scene.
You've already got Bluestem in the Urban interface. Why so greedy?
Granted, I'm probably old enough to be your grandfather, but do you think folks out that way only want to eat at Applebee's? Don't they deserve something fresh and new and exciting too?
My friends, (my age) have already dined there, I doubt they would go to the Crossroads just to eat.
And who's to say the place won't create a buzz similar to what you describe no matter where it is located(within reason)?
We also need to look at this as something more than a zero-sum game. These new restos in places like Mission Farms increase the demand in general for fine dining. It should be a rising tide.
I'll admit, I'm a little knocked on the nose about Rye and the choice of Mission Farms as it's location. With all respect, it seems like an amazing opera singer choosing to perform in Miami instead of New York City. Sure, Miami is a great city, but the best of the best should be where the best of the best are. I don't want to think it's nerves to not want to make the jump into the ring with the Michael Smith's, Debbie Gould's and Celina Tio's. (I think Colby's better than them, BTW). I think it just might be comfort. Why risk a good thing for a great thing? And while I've overlooked the Sonic sign staring at me while I eat amazing food, and overlooked the dated decor for a fine dining restaurant, the lack of proper place for a James Beard nominated chef; the opening of Rye makes these things all the more glaring. Fine dining should be in a place that makes you dream. I want to see the city lights and feel the energy and vibrancy of downtown with it's history and importance. I'd almost rather see Colby pack up and move to NYC to make it big than settle for Mission Farms. As much as I would hate to lose the experience of Bluestem, at least it would be an inspiration.
chrizow wrote:As suburban joco locations go, mission farms is a breeze to get to. No highway driving from midtown just a decent drive down ward pkwy to lee or mission and down. Of course I would love rye to be in the urban core, but it isn't. We are willing to make the drive for the food. Hopefully we will be in soon!
Mission Farms is easy to access and kind of a nice environment also. But - I could not find Rye when I was out there. We looked in the developements both east and west of Mission but Rye isn't all that obvious. I wasn't planning on dining there on this particular visit but the place isn't that easy find.
Much like KCMO is a pain to get liquor licenses, Leawood is a pain to get signage. We won't have sign approval until next month. Thank god we get a lot of press... people haven't had any issues finding us. We've been open for about 2 weeks now and we've been completely full every night, with no open seating until 9-9:30. It was a struggle for the first few days but we're doing between 180 to 200 every night with no problem now. Just like throwing a kid in a pool! Bbqboy had some friends that came in and didn't have a good time and gave me great feedback that we built on. So I appreciate any experiences good or bad.. Nice thing about having bluestem for 9 years is our skin is pretty thick!!
beautyfromashes wrote:I'll admit, I'm a little knocked on the nose about Rye and the choice of Mission Farms as it's location. With all respect, it seems like an amazing opera singer choosing to perform in Miami instead of New York City. Sure, Miami is a great city, but the best of the best should be where the best of the best are. I don't want to think it's nerves to not want to make the jump into the ring with the Michael Smith's, Debbie Gould's and Celina Tio's. (I think Colby's better than them, BTW). I think it just might be comfort. Why risk a good thing for a great thing? And while I've overlooked the Sonic sign staring at me while I eat amazing food, and overlooked the dated decor for a fine dining restaurant, the lack of proper place for a James Beard nominated chef; the opening of Rye makes these things all the more glaring. Fine dining should be in a place that makes you dream. I want to see the city lights and feel the energy and vibrancy of downtown with it's history and importance. I'd almost rather see Colby pack up and move to NYC to make it big than settle for Mission Farms. As much as I would hate to lose the experience of Bluestem, at least it would be an inspiration.
The biggest reason we went out there is because I grew up in that neighborhood. I know a TON of people from the neighborhoods that surround Mission Farms. My father lives in the hood directly to the east and all my friends growing up lived in Mission pines. I went to Brookwood Elementary School and spent my childhood at Leawood Park. I grew up eating chicken at Boots and Coats at 103rd and Stateline and I felt like there was a great market for what we wanted to do. I have absolutely no desire to compete in the crossroads. If I wanted another mid town restaurant I would put it on the Plaza. But that won't happen until highwoods is gone. I was the first person the Dazell's came to when they wanted to sell 1924 Main. It seemed like a lateral move for us and we turned them down. I would do it again. There's no way I could have done what Howard has done with the Reiger. I wasn't even thinking in that direction at all. The bottom line is, if I opened up down there I would cannibalize my own customers from bluestem. It's already happened a little bit in Leawood. A ton of my regulars are going to Rye now. People tend to forget that (if I may be so bold) of the most notable Chefs in town only Ted, Patrick and I are actually from KC. So I have an interest in the whole metro especially where I grew up.
A great restaurant has to have more than a great chef, more than awesome food, more than a beautiful view out the window. It has to make money. There, I said it. A great restaurant has to be sustainable over the long run. You have to be able to attract investors or capital, you have to be able to charge prices that allow you to make money while keeping quality up, and you have to do it night after night, all week long. That's how you get to keep having the awesome food and the beautiful fixtures and the skilled sommeliers. Otherwise you end up like Rob Dalzell. If you don't like the fact that he opened in Leawood, that's your prerogative. But it is kind of a Willy Sutton problem. There are people in the Crossroads with money, there are LOTS of people in Leawood with money.
^^^
But don't you see, this just makes it all feel so dirty. It's like going to the casino with your buddy and he wins $1000 at the craps table, buys rounds for everyone and says emphatically, "We're coming back tomorrow!" You see the wild look in his eye and know it's over. I'm glad Rye is making money hand over fist and that people are coming. I just can't be a part of it, and I'm worried I'm going to see an old friend who I've told so many people about turn ugly. Maybe, it's best to turn my gaze somewhere else before this scene gets ugly.
That's implying that making money in Leawood is like going to a casino -- a lucky fluke. Making money in Leawood should be like buying bonds. I can't imagine a safer investment for the next 10 years (which is like a century in the restaurant business).
ETA -- Restaurants tend to be very risky enterprises, in part because they tend to attract hobbyists, people who are looking for a venue for their artistic impulses, and many other sorts who are not good at writing business plans. So, Leawood should be a very safe investment all other restaurant management skills being equal.
Well, you should always have some low-risk investments in your portfolio, especially if you're in a business where you might need quick cash and things are likely to be cyclical.
But more importantly, you can't have it both ways -- is opening Rye the equivalent of reckless casino spending that can only end in tragedy or giving up and circling the drain? Which is it?
Opening Rye is the mid-life crisis. It's True Religion jeans and the P&L party porch and Rogaine. I'm sorry, it's pathetic. It's a 50 year old man cheating with a 25 year old. And the part that frustrates me is there is a beautiful life mate at home who has supported you made you who you are and knew what you could be. And no one wants to call out the BS because the talent is so undeniable. You're right, a restaurant takes more than a great chef. It takes more than an amazing chef. So, after the 10th time of sitting in a boring room with the shutters barred tight so I don't see '1/2 price Cherry Limeaids after 3PM' and the lights so low so you can't see that you're really in former office space or bookseller you get a little angry that your former love is off with his tart. Maybe, this clientel-mate should just shut their mouths and turn the other way. Or, maybe it should find someone with obviously less talent but who gives you more attention.
i think this thread has really gone off the rails with all the metaphors! holy shit!
rye is in leawood. get over it. it isn't the end of the world. if you can't, or won't, drive a few miles to try a great new restaurant, then bully for you, but it's there and i for one am rooting for it.
beautyfromashes wrote:Opening Rye is the mid-life crisis. It's True Religion jeans and the P&L party porch and Rogaine. I'm sorry, it's pathetic. It's a 50 year old man cheating with a 25 year old. And the part that frustrates me is there is a beautiful life mate at home who has supported you made you who you are and knew what you could be. And no one wants to call out the BS because the talent is so undeniable. You're right, a restaurant takes more than a great chef. It takes more than an amazing chef. So, after the 10th time of sitting in a boring room with the shutters barred tight so I don't see '1/2 price Cherry Limeaids after 3PM' and the lights so low so you can't see that you're really in former office space or bookseller you get a little angry that your former love is off with his tart. Maybe, this clientel-mate should just shut their mouths and turn the other way. Or, maybe it should find someone with obviously less talent but who gives you more attention.
You aren't their intended audience. Simple as that.
beautyfromashes wrote:Opening Rye is the mid-life crisis. It's True Religion jeans and the P&L party porch and Rogaine. I'm sorry, it's pathetic. It's a 50 year old man cheating with a 25 year old. And the part that frustrates me is there is a beautiful life mate at home who has supported you made you who you are and knew what you could be. And no one wants to call out the BS because the talent is so undeniable. You're right, a restaurant takes more than a great chef. It takes more than an amazing chef. So, after the 10th time of sitting in a boring room with the shutters barred tight so I don't see '1/2 price Cherry Limeaids after 3PM' and the lights so low so you can't see that you're really in former office space or bookseller you get a little angry that your former love is off with his tart. Maybe, this clientel-mate should just shut their mouths and turn the other way. Or, maybe it should find someone with obviously less talent but who gives you more attention.
You aren't their intended audience. Simple as that.
Yeah, just thought I was. Guess I should just get over it as chizrow stated. holy shit!
beautyfromashes wrote:Opening Rye is the mid-life crisis. It's True Religion jeans and the P&L party porch and Rogaine. I'm sorry, it's pathetic. It's a 50 year old man cheating with a 25 year old. And the part that frustrates me is there is a beautiful life mate at home who has supported you made you who you are and knew what you could be. And no one wants to call out the BS because the talent is so undeniable. You're right, a restaurant takes more than a great chef. It takes more than an amazing chef. So, after the 10th time of sitting in a boring room with the shutters barred tight so I don't see '1/2 price Cherry Limeaids after 3PM' and the lights so low so you can't see that you're really in former office space or bookseller you get a little angry that your former love is off with his tart. Maybe, this clientel-mate should just shut their mouths and turn the other way. Or, maybe it should find someone with obviously less talent but who gives you more attention.
You aren't their intended audience. Simple as that.
Yeah, just thought I was. Guess I should just get over it as chizrow stated. holy shit!
You'll think differently when you're 50 (and beyond)
Trust me
