Oil on Linen sits inside the Kemper Museum of Contemporary Art, and its dinner menu is built to converse with whatever show is on the walls. Chef-owner Ted Habiger, who led Cafe Allegro — Kansas City's first farm-to-table restaurant — and worked as a sous chef at Danny Meyer's Union Square Cafe in New York, changes the menu to track the museum's exhibition calendar.
The current dinner responds to Edra Soto's the place of dwelling, drawing on Puerto Rico's culinary history through dishes like Pastelon de Hongos, a Ritz cracker with guava and cheese, and ingredients including achiote, plantain, gandules, and pork.
The room doubles as gallery space. Frederick James Brown's floor-to-ceiling History of Art installation has lined the café since 1994, and the courtyard holds rotating works from the Gautreaux collection alongside a durational drawing performance by Kansas City artist Kevin Townsend, building dot by dot over the course of service.
Habiger also owns Room 39 and is chef-partner at Ánima, an open-fire restaurant in Mérida, Mexico.
The current dinner responds to Edra Soto's the place of dwelling, drawing on Puerto Rico's culinary history through dishes like Pastelon de Hongos, a Ritz cracker with guava and cheese, and ingredients including achiote, plantain, gandules, and pork.
The room doubles as gallery space. Frederick James Brown's floor-to-ceiling History of Art installation has lined the café since 1994, and the courtyard holds rotating works from the Gautreaux collection alongside a durational drawing performance by Kansas City artist Kevin Townsend, building dot by dot over the course of service.
Habiger also owns Room 39 and is chef-partner at Ánima, an open-fire restaurant in Mérida, Mexico.