The Monarch in the Press

@ChowtownKC | Circulation: 5,658

Check out the snacks and drinks at The Monarch! Lobster watermelon rolls for the win
@Sarah_Gish | Circulation: 3,919
Here's a sneak peek of the cocktail menu @themonarchbarkc! It opens Monday on the @plazakc.

@ChowtownKC | Circulation: 5,658

Talking architecture at @themonarchbarkc, which opens Monday on @ThePlazaKC. Watch live at
http://Facebook.com/chowtownkc .
@ChowtownKC | Circulation: 5,658

We're live! Join us for a live sneak peek @themonarchbarkc at http://Facebook.com/chowtownkc .

@ChowtownKC | Circulation: 5,658

Shooting a pre-recorded segment for Chow Town Live with Brock Schulte of @themonarchbarkc, a
new Plaza cocktail bar.
@ChowtownKC | Circulation: 5,658

This bar is seriously gorgeous. Can't wait to try the cocktails! @themonarchbarkc
@ChowtownKC | Circulation: 5,658

We’re at @themonarchbarkc, a gorgeous new bar on Plaza. Tune in for cocktails live at 3:
facebook.com/chowtownkc
@kcstarfood | Circulation: 2,374

I’m thrilled to be hosting a FB live from @themonarchbarkc at 3 pm. Join me for a signature cocktail and
more on facebook.com/chowtownkc.
@kcstarfood | Circulation: 2,374

I can't wait to taste and sip from the menu at @themonarchbarkc. Join us on FB at 3.

@kcstarfood | Circulation: 2,374

I'm so pysched to be hosting a @chowtownkc FB Live 3 p.m. Wednesday from @themonarchbarkc. Don't
miss my exclusive first look #kc #cocktails
@kcstarfood | Circulation: 2,374

Yup, a very classy concept.

August 15, 2017
Circulation: 4,500,000

Step inside West Plaza’s classy, innovative new Monarch Cocktail Bar

Anne Brockhoff

The new Monarch Cocktail Bar & Lounge’s lengthy cocktail menu will sport everything from mezcal, vodka,
Riesling and Dogfish Head SeaQuench Ale to green chilies, passion fruit, lime juice and local honey, both
in syrup and as toasted honeycomb.
Actually, that’s all just in one drink, the West Coast Migration.
Talk a bit with Brock Schulte, bar manager at the lounge set to open Monday, Aug. 21, in the West Plaza,
and the largesse quickly makes sense.
St. George Spirits’ Green Chile Vodka is dosed with mezcal to add a hint of smoke, the wine lengthens the
drink and brings balance and minerality, acidity comes with the fruit, sweetness and aroma from the honey
and carbonated complexity from the sour session ale, he says. The result is a vodka Collins riff tailored to
Kansas City.
“Kansas City is all about smoke and barbecue,” Schulte says. “It does say barbecue, spice and sweet
without being all barbecue, spice and sweet.”
The trick is balancing disparate ingredients into a pleasing whole, and balance was just as important in
building the Monarch. There were countless decisions, from obvious ones like the bar’s layout and décor,
to those that go largely unnoticed, such as the custom-milled balustrades with their butterfly design on the
stairs by the entrance.
Each was weighed against the other, all feeding into David Manica’s desire to create a truly world-class
bar. Manica, president and owner of Manica Architecture and the Monarch’s primary stakeholder, knew
exactly what he wanted. And he chose to work with Schulte, Kenny Cohrs and Mark Church, all partners in
drinks consultancy Liquid Minded Concepts, because he knew they’d share his vision.

“But more importantly, I trust them,” Manica said via email. “They are talented and have a very strong work
ethic. They’re really good guys.”
As bar manager, Schulte oversees cocktail development. Cohrs is hospitality manager, Church is general
manager and all three are part owners.
When it comes to the Monarch, their goal is clear: to offer the best experience possible for guests.
“Hospitality is as intrinsic to the cocktails as the ingredients are,” Cohrs says. “We want this to be very
approachable.”
In other words, Schulte says, if you want a vodka soda, order it. If you like gin and tonics, have one. But if
you like both, perhaps try the KC Ice Water, a combination of Tito’s vodka, Aviation gin, blanc vermouth
and a bit of sherry that Schulte calls robust and quaffable. There are also beers, wines and plenty of room
for requests. What you drink, though, could depend in part on where you’re drinking it.
Certain drinks are ideal for the curtained terrace with its built-in seating overlooking Roanoke Parkway, like
the Wanderlust Julep on tap, made from Appleton Estate Signature Blend Rum, Château Arton Armagnac
Fine Blanche, smoked Grand Marnier, J. Rieger & Co. Caffè Amaro infused with cascara (dried coffee
cherry skins) and Cinzano Vermouth 1757. There are also single-serve bottled tipples like the Baja
Refresco, made with kombucha, a mango-arbol chili syrup, Cocchi Americano and rosé wine.
When you enter the main bar, you can survey the room from the top of the stairs, taking in its refined,
modern elegance. Matte gray walls, black leather seating, hints of burnished gold and a subtle triptych
along one wall are all warmed by subtle lighting, a wooden parquet floor and fireplace.
The bar itself is white Italian marble, completely open on all sides so you can approach it and settle into
any of its 20 seats. There’s no back bar cluttering up the view. Instead, an overhead chandelier crafted by
artist Nathan Neufeld in collaboration with the Kansas City Art Institute shimmers with more than a thousand
laser-cut Plexiglass monarch butterflies.

Two bartenders serve guests at the bar, while orders from the low lounge-style banquettes lining the room
will be filled from a behind-the-scenes bar Schulte refers to as the cockpit. That doesn’t mean you can’t
chat with your bartender, though. One will be making the rounds with the Monarch’s bar cart, designed by
local woodworker and artist Peter Warren. It will offer six Negroni variants and other classics — but only
the stirred ones, because a noisy cocktail shaker could disrupt nearby conversations.

Back in the parlor, an intimate space open by reservation or invitation only, another eight drinks are on
offer. These are more innovative cocktails, the sort one might find at Chicago’s the Aviary, which is known
for pushing cocktail boundaries.
“They’re very technique-driven and much more interactive,” Schulte says.
Some of that technique is on show as bartenders mix and garnish, but still more takes place out of sight as
bartenders and bar backs make syrups in 80-gallon batches, ready specialty ice, juice all manner of fruits,
and batch and bottle cocktails.
Take the Pratt, Windsor, Drake, Esq., Schulte’s version of a mai tai with sumac-infused Tequila Ocho and
the homemade cake batter and almondine candy orgeat Schulte makes with white cake mix for no other
reason than it sounded good to him. That must all be prepped in advance; Averell Damson Gin Liqueur,
lime juice and Rhum Clément Créole Shrubb, a rhum agricole-based orange liqueur, then round out the
drink.
It might not smack of traditional tiki, but then “the cool thing about tiki is the rules are meant to be broken,
so you can do whatever you want,” Schulte says. “You just keep building a drink until you feel you shouldn’t
build anymore.”
Enjoying such creations is all about trusting the culinary instincts of both bartenders and chefs, says the
Monarch’s executive chef, Theresia Ota.
Ota, who has worked in New York, San Francisco and Denver and was most recently chef de cuisine for
Jax Fish House & Oyster Bar, collaborated with Schulte, Cohrs and Church to fully integrate food into the
Monarch’s identity. The result is a selection of small plates, meant to be ordered and enjoyed along with a
cocktail.
Schulte recommends offsetting the unctuousness of Ota’s lobster, watermelon and avocado summer roll
with the Watermelon Crawl, an on-tap terrace drink made with Russell’s Reserve 10-year-old bourbon,
Keemun black tea syrup, lemon juice, watermelon agrodolce (a tart-sweet sauce), mint and South African
Chenin Blanc. The Fire and Rain (Suntory Toki Whisky, Jameson Irish Whiskey, coconut water, Granny
Smith apple-infused Aperol and juice from paprika-dusted and grilled pineapple) pairs perfectly with what
Ota calls her super-decadent Monarch’s Eggs, a quail egg and pork belly rendition of Scotch eggs.

“This is playful food I want to eat while I’m drinking,” says Ota, who notes most items are handheld or on
skewers because “I don’t want you to put your drink down while you’re eating this food.”

Brandon Cummins, another Liquid Minded Concepts partner, also consulted on the Monarch, although his
job as director of marketing and education for spirits distributor Altamar Brands prevented him from either
owning or working at it.
Schulte, Cohrs, Church and Cummins have long influenced Kansas City’s cocktail culture and will continue
with Liquid Minded Concepts’ operations, including education, consulting and events such as Boulevardia,
where they this year served 8,000 cocktails before the end of the second day.
While the Monarch team was clearly inspired by global hotspots — Schulte, Cohrs and Church traveled to
London earlier this year to study establishments like the Connaught Hotel Bar, Artesian Bar, Nightjar, the
Gibson Bar and others — they’re as quick to credit the local bartending community where they’ve all long
worked.
“There are amazing places here that provide us with great experiences,” Cummins says. “We’re taking
things we’ve seen, things we’ve learned and compounding that into anything greater than we’ve
experienced yet.”
The Monarch’s menu ranges from world-class, technique-driven cocktails to terrace-friendly quaffable
drinks, like this one from bar manager Brock Schulte.

Makes 1 cocktail
• 3/4 ounce Tito’s Handmade Vodka
• 3/4 ounce Aviation Gin
• 1/2 ounce Dolin Blanc vermouth
• 1/4 ounce Barbadillo Fino Sherry
• Boylan Heritage Tonic Water, to finish

Add vodka, gin, vermouth and sherry to a Collins glass, stir and top with tonic water (to taste) and crushed
ice.

August 15, 2017
Circulation: 4,500,000

Step inside West Plaza’s classy, innovative new Monarch Cocktail Bar

Anne Brockhoff

The new Monarch Cocktail Bar & Lounge’s lengthy cocktail menu will sport everything from mezcal, vodka,
Riesling and Dogfish Head SeaQuench Ale to green chilies, passion fruit, lime juice and local honey, both
in syrup and as toasted honeycomb.
Actually, that’s all just in one drink, the West Coast Migration.
Talk a bit with Brock Schulte, bar manager at the lounge set to open Monday, Aug. 21, in the West Plaza,
and the largesse quickly makes sense.
St. George Spirits’ Green Chile Vodka is dosed with mezcal to add a hint of smoke, the wine lengthens the
drink and brings balance and minerality, acidity comes with the fruit, sweetness and aroma from the honey
and carbonated complexity from the sour session ale, he says. The result is a vodka Collins riff tailored to
Kansas City.
“Kansas City is all about smoke and barbecue,” Schulte says. “It does say barbecue, spice and sweet
without being all barbecue, spice and sweet.”
The trick is balancing disparate ingredients into a pleasing whole, and balance was just as important in
building the Monarch. There were countless decisions, from obvious ones like the bar’s layout and décor,
to those that go largely unnoticed, such as the custom-milled balustrades with their butterfly design on the
stairs by the entrance.
Each was weighed against the other, all feeding into David Manica’s desire to create a truly world-class
bar. Manica, president and owner of Manica Architecture and the Monarch’s primary stakeholder, knew
exactly what he wanted. And he chose to work with Schulte, Kenny Cohrs and Mark Church, all partners in
drinks consultancy Liquid Minded Concepts, because he knew they’d share his vision.

“But more importantly, I trust them,” Manica said via email. “They are talented and have a very strong work
ethic. They’re really good guys.”
As bar manager, Schulte oversees cocktail development. Cohrs is hospitality manager, Church is general
manager and all three are part owners.
When it comes to the Monarch, their goal is clear: to offer the best experience possible for guests.

“Hospitality is as intrinsic to the cocktails as the ingredients are,” Cohrs says. “We want this to be very
approachable.”
In other words, Schulte says, if you want a vodka soda, order it. If you like gin and tonics, have one. But if
you like both, perhaps try the KC Ice Water, a combination of Tito’s vodka, Aviation gin, blanc vermouth
and a bit of sherry that Schulte calls robust and quaffable. There are also beers, wines and plenty of room
for requests. What you drink, though, could depend in part on where you’re drinking it.
Certain drinks are ideal for the curtained terrace with its built-in seating overlooking Roanoke Parkway, like
the Wanderlust Julep on tap, made from Appleton Estate Signature Blend Rum, Château Arton Armagnac
Fine Blanche, smoked Grand Marnier, J. Rieger & Co. Caffè Amaro infused with cascara (dried coffee
cherry skins) and Cinzano Vermouth 1757. There are also single-serve bottled tipples like the Baja
Refresco, made with kombucha, a mango-arbol chili syrup, Cocchi Americano and rosé wine.
When you enter the main bar, you can survey the room from the top of the stairs, taking in its refined,
modern elegance. Matte gray walls, black leather seating, hints of burnished gold and a subtle triptych
along one wall are all warmed by subtle lighting, a wooden parquet floor and fireplace.
The bar itself is white Italian marble, completely open on all sides so you can approach it and settle into
any of its 20 seats. There’s no back bar cluttering up the view. Instead, an overhead chandelier crafted by
artist Nathan Neufeld in collaboration with the Kansas City Art Institute shimmers with more than a thousand
laser-cut Plexiglass monarch butterflies.
Two bartenders serve guests at the bar, while orders from the low lounge-style banquettes lining the room
will be filled from a behind-the-scenes bar Schulte refers to as the cockpit. That doesn’t mean you can’t
chat with your bartender, though. One will be making the rounds with the Monarch’s bar cart, designed by
local woodworker and artist Peter Warren. It will offer six Negroni variants and other classics — but only
the stirred ones, because a noisy cocktail shaker could disrupt nearby conversations.

Back in the parlor, an intimate space open by reservation or invitation only, another eight drinks are on
offer. These are more innovative cocktails, the sort one might find at Chicago’s the Aviary, which is known
for pushing cocktail boundaries.
“They’re very technique-driven and much more interactive,” Schulte says.
Some of that technique is on show as bartenders mix and garnish, but still more takes place out of sight as
bartenders and bar backs make syrups in 80-gallon batches, ready specialty ice, juice all manner of fruits,
and batch and bottle cocktails.
Take the Pratt, Windsor, Drake, Esq., Schulte’s version of a mai tai with sumac-infused Tequila Ocho and
the homemade cake batter and almondine candy orgeat Schulte makes with white cake mix for no other
reason than it sounded good to him. That must all be prepped in advance; Averell Damson Gin Liqueur,
lime juice and Rhum Clément Créole Shrubb, a rhum agricole-based orange liqueur, then round out the
drink.
It might not smack of traditional tiki, but then “the cool thing about tiki is the rules are meant to be broken,
so you can do whatever you want,” Schulte says. “You just keep building a drink until you feel you shouldn’t
build anymore.”
Enjoying such creations is all about trusting the culinary instincts of both bartenders and chefs, says the
Monarch’s executive chef, Theresia Ota.
Ota, who has worked in New York, San Francisco and Denver and was most recently chef de cuisine for
Jax Fish House & Oyster Bar, collaborated with Schulte, Cohrs and Church to fully integrate food into the
Monarch’s identity. The result is a selection of small plates, meant to be ordered and enjoyed along with a
cocktail.

Schulte recommends offsetting the unctuousness of Ota’s lobster, watermelon and avocado summer roll
with the Watermelon Crawl, an on-tap terrace drink made with Russell’s Reserve 10-year-old bourbon,
Keemun black tea syrup, lemon juice, watermelon agrodolce (a tart-sweet sauce), mint and South African
Chenin Blanc. The Fire and Rain (Suntory Toki Whisky, Jameson Irish Whiskey, coconut water, Granny
Smith apple-infused Aperol and juice from paprika-dusted and grilled pineapple) pairs perfectly with what
Ota calls her super-decadent Monarch’s Eggs, a quail egg and pork belly rendition of Scotch eggs.
“This is playful food I want to eat while I’m drinking,” says Ota, who notes most items are handheld or on
skewers because “I don’t want you to put your drink down while you’re eating this food.”

Brandon Cummins, another Liquid Minded Concepts partner, also consulted on the Monarch, although his
job as director of marketing and education for spirits distributor Altamar Brands prevented him from either
owning or working at it.
Schulte, Cohrs, Church and Cummins have long influenced Kansas City’s cocktail culture and will continue
with Liquid Minded Concepts’ operations, including education, consulting and events such as Boulevardia,
where they this year served 8,000 cocktails before the end of the second day.
While the Monarch team was clearly inspired by global hotspots — Schulte, Cohrs and Church traveled to
London earlier this year to study establishments like the Connaught Hotel Bar, Artesian Bar, Nightjar, the
Gibson Bar and others — they’re as quick to credit the local bartending community where they’ve all long
worked.
“There are amazing places here that provide us with great experiences,” Cummins says. “We’re taking
things we’ve seen, things we’ve learned and compounding that into anything greater than we’ve
experienced yet.”
To reach freelance spirits and cocktail columnist Anne Brockhoff, send email to [email protected].
The Monarch’s menu ranges from world-class, technique-driven cocktails to terrace-friendly quaffable
drinks, like this one from bar manager Brock Schulte.
Makes 1 cocktail

• 3/4 ounce Tito’s Handmade Vodka
• 3/4 ounce Aviation Gin
• 1/2 ounce Dolin Blanc vermouth
• 1/4 ounce Barbadillo Fino Sherry
• Boylan Heritage Tonic Water, to finish
Add vodka, gin, vermouth and sherry to a Collins glass, stir and top with tonic water (to taste) and crushed
ice.

December 01, 2017
Circulation: 5,400,000

The most talked-about new restaurants of 2017
Jakob Polaco

It’s been a big year for new restaurants in Kansas City. Jakob Polaco tried three of the most notable. For a
list of even more new restaurant openings in 2017, scroll down.

Corvino Supper Club & Tasting Room

Since Corvino’s opening back in March, culinary power couple Michael and Christina Corvino have been
turning heads with their perspective on New American cuisine. Their late night menu has developed an
especially notable cult following, with their diner style burger being on the forefront. It is the real deal, down
to the bun—which is made in-house.

I poked my head in with the intention of trying the earlier happy hour specials. Two dollar oysters with dashi
mignonette? I’ll take five! Also, the rock shrimp tostada with flying fish roe was on the lineup. I especially
enjoyed their $8 bar combinations, mine being the Sierra Nevada Otra Vez Gose with a double shot of
Tapatio Blanco tequila.

As much fun as I had, I was in and out before the cellist had finished setting up. The bill was also
disproportionately cheap, considering my experience. Corvino is a perfect fit for the Crossroads
neighborhood it calls home, as well as Kansas City at-large. It’s one of those places I feel has something
to offer everyone who cares about food. The approach is elegant without being fussy. Sneak in solo for a
snack and an after-work cocktail, or come in later for an unforgettable upscale meal with live music. The
Corvinos have found the pulse of Kansas City —somewhere in the taste bud region!

EJ’s Urban Eatery

John Cedric and Erik Gaucher opened their West Bottoms restaurant in August, showcasing their Southern
style “meat and three” concept. Stick-to-your-ribs potluck classics have been elevated ever since. With
unique recipes rooted in history, like the squash casserole or the polarizing white barbecue sauce, they
keep an ever-changing menu that varies from day to day based on what’s fresh.

For my visit, inspiration had struck in the way of espresso-rubbed brisket. It was moist and decadent, but
the sides ultimately upstaged the entree. Mac ‘n’ cheese and fried green tomatoes stole my heart (and
maybe clogged it). I felt like sweet tea was the only option Grandma would’ve offered, although EJ’s boasts
a formidable bar list as well.

I spoke with Chef John during my meal and he told me brunch service starts in December. Dinners are
monthly and I hear talk of a hush-hush special event coming in January. With happy hour on Thursday and
Friday until 6 p.m., it’s no wonder people are taking the trip to the Bottoms for this large portion paradise.

Rye at the Plaza

Try to miss the opening of the new Rye location this winter. I dare you! This much loved concept from chefs
Colby and Megan Garrelts has been highly anticipated, and, at my visit on their fourth day after opening,
the verdict is in: they have delivered.

The space is warm and welcoming yet refined and contemporary. I started the meal with crab hushpuppies
paired with Crane Brewery’s Tea Weiss. The hushpuppies were packed with crab and had a wonderful

bouncy texture that left me guessing. I’ll have to ask the Garreltses for the secret to their amazing texture.
The Berliner Weissbier was more sour than expected, almost like a kombucha, but paired very well with
the spicy aioli that accompanied the crab.

Next was the burger. Always a hit and ground in house, the quality of the beef speaks for itself. I really
enjoyed the jar of cucumber and onion that came with the entree. It was a nice, subtle palate cleanser when
it was time to pull myself away from the burger.

I have to say, it’s nice to have plain grocery store ketchup with a burger and fries. I really don’t go for the
“craft ketchup” thing. No one’s grandma has a great ketchup recipe! It’s an industrial feat in engineering
and should be left to the professionals. Kudos to Rye for not trying to reinvent a wheel that ain’t broke.

I visited on Thursday, and the restaurant was packed for the entire duration of my meal. The service was
wonderful and the staff cheery. At this point we have said as a city, “Rye, we welcome you with open arms...
and more hushpuppies, please!”

New in 2017

Here’s some more notable new restaurants in Kansas City. Don’t see your favorite? Complain at
[email protected].

Cafe Europa, 2976 Gillham Road in Union Hill

Chewology, 8750 Penrose Lane in Lenexa

Elly’s Brunch & Cafe, 4800 Main building, Suite 101

Freezing Moo Rolling Ice Cream, 4535 W. 119th St., Leawood, and 11885 W. 95th St, Overland Park

HopCat Kansas City, at 401 Westport Road

Jarocho South, 13145 State Line Road

Kansas City Taco Co., 520 Walnut St. in the City Market

Lenexa Public Market, 8750 Penrose Lane

Meshuggah Bagels, Liberty Commons, at Missouri 152 and Interstate 35 in Liberty

Messenger Coffee Co. and Ibis Bakery, 1624 Grand Blvd.

Mission Taco Joint, 409 E. 18th St.

The Mockingbird Lounge, 204 Orchard St., Kansas City, Kan.

The Monarch Bar, 4808 Roanoke Parkway

Monarch Coffee, 3550 Broadway

Parkway: Social Kitchen, 616 Ward Parkway

Q39, 11051 Antioch Road, Overland Park

Repeal 18th Bar & Bistro, 1825 Burlington St., North Kansas City

Ruby Jean’s Juicery, Town Pavilion, 1111 Main St., Suite 165

Scott’s Kitchen and Catering at Hangar 29, 11920 Ambassador Drive

Snow & Co., 421 Westport Road
Spokes Cafe Cyclery, 1200 Washington St., Suite B.
Stock Hill, 4800 Main Street
Swordfish Tom’s, 210 W. 19th Terrace
Tavernonna, 106 W 12th St.
TikiCat, in the basement of HopCat, 401 Westport Road.
Urban Cafe, 4101 Troost Ave.
Waffle Bar, Country Club Plaza, 4745 Central St.
Wake the Dead Breakfast Bar, 7 E. Seventh St., Lawrence
Westport Ice Cream Bakery, 4120 Pennsylvania Ave., Suite 14

October 2, 2017
Circulation: 6,100,000

With all the new dining spots in town, here are a couple of new favorites

Dave Eckert

Kansas City has had its share of restaurant openings and closings of late. In fact, to this observer, it seems
the always volatile restaurant industry has become even more so.
With that in mind, I wanted to weigh in on a couple of recent debuts. It’s my hope that these new outlets will
become long-running parts of the Kansas City culinary landscape.
The Monarch Cocktail Lounge and Bar has gotten a ton of publicity and exposure, and in my opinion, rightly
so. The room at the base of the Polsinelli Building is stunning from the expansive front patio to the butterfly-
adorned main bar and lounge area and the exclusive private lounge in the back of the house.
There is quite simply no other place like it in Kansas City, and this sleek and sophisticated space would
easily fit into the cocktail landscape in Manhattan, Chicago’s Loop, or San Francisco’s Financial District.
The fact that David Mancia and his superstar team opened The Monarch in Kansas City is a testament to
their vision and Kansas City’s emergence as a world-class dining and cocktail destination.
Much has been said and written about the Monarch’s cocktail creations. They are creative, beautiful, and
delicious! But, I’d like to take a moment to comment on Chef Theresia Ota’s culinary offerings, which fall in
the following categories: snacks, skewers, caviar service, small plates, and desserts.
I’ve been a fan of Ota’s since her tenure at Jax Fish House and Oyster Bar, the Monarch’s neighbor in the
West Plaza, so it’s no surprise I enjoy her menu items at The Monarch.
I haven’t had the chance to try many of Ota’s offerings, but her tonno arrabiatta, a dish of crispy risotto,
tuna tartar, lemon, caper and Calabrian chili is a real winner in terms of flavor, texture, and balance.
And, the lobster summer roll served in rice paper with watermelon, avocado, date and a cashew curry dip
is a bit hard to handle but worth the effort.

I asked Ota what the challenges are to crafting a menu in such a cocktail-centric environment.

“I knew the food menu had to be a short story following a fairytale of a cocktail list. This is an arena I can
really slay because no one loves a great beverage and food more than me,” Ota said. “The food is a flirtation
not a long-term relationship. I never want a guest to have to put their cocktail down to enjoy the food. It
should be symbiotic.”

There were different challenges for Shaun Brady as he created the food offerings for Brady’s Public House.

Brady's Public House is now open

Brady's Public House, an Irish restaurant and pub, has opened in what used to be Mike's Tavern.

First, this is Brady’s first step into the world of owning his own place, so the expectations and pressures are
higher.

Second, Brady’s takes over the space of the legendary Mike’s, which has been a fixture on the Kansas City
bar scene for decades.

Replacing an icon, even one not particularly known for its food is never easy, nor is leaping out on your
own. But, Brady says once people taste his food they will be hooked.

“The first thing we want to hear out of people’s mouths when they talk about Brady’s is the food and the
drinks,” Brady told me. “That’s why we have an open kitchen and why we’re doing what I’ve been doing for
years, which is everything from scratch, using local ingredients, and cooking everything to order. Just
staying true to what we do.”

I’ve had Brady’s food a dozen times or more while he was executive chef at the Reserve at the Ambassador
Hotel just north of Sprint Center, so I knew his dishes would be good. Still, they exceeded my expectations.

Among my favorites:

▪ The deviled eggs, which come in three flavors: cured salmon, bacon truffle, and spicy chili (the salmon
and bacon truffle are my picks).

▪ The Irish sausage rolls, which feature pork sausage stuffed in puff pastry.

▪ The baked rack of lamb, which is herb-crusted and served with mint sauce and Colcannon mashed
potatoes.

Oh, and if you’re looking for something to grab for lunch, you cannot go wrong with the Irish whiskey cured
salmon BLT. I’ve had smoked and cured salmon the world over, and Brady’s may very well top my list!

Comparing Brady’s and the Monarch is a ridiculous enterprise, but I’d put it this way. The Monarch is the
kind of place I’d take out-of-town guests to impress them.

Brady’s is where I’d hang with my wife or buddies on a regular basis. In any event, they are two impressive
debuts and two places I hope will be here for a long time!



January 18, 2018
Circulation: 25,000

Warming Winter Cocktails

Dave Eckert

Baby, it’s cold outside and you want a great drink to help you warm up!

I have to admit, this is my least favorite time of the year. The days are cold and short, the nights colder and
longer, and there’s not a whole lot to look forward to with the holidays well in the rear view mirror. So, what
better to warm both body and spirits than some cold weather cocktails?

For inspiration, I reached out to West Plaza neighbors Jax Fish House and Oyster Bar and the Monarch
Cocktail Bar and Lounge. I’ll let Jax lead bartender Sam Lage start things off with some thoughts about
warm cocktails for cold weather.

“When trying to create a selection of seasonally inspired drinks the best strategy is to work backwards. Find
that flavor, memory, or experience you want to re-create. Then use your knowledge, friends, and different
techniques to achieve the desired result,” Lage shared. Lage points to Jax’s new “WingBack” cocktail as
an example. “The WingBack is meant to give you that warming sensation of in a wooden cabin in front of a
fire. You feel the gentle heat from the wood, smell the smoke, and taste the oak. No matter how bad the
weather is outside the wooden walls surrounding you, you’re engulfed in your senses,” Luge said.

Next door at the fabulously chic Monarch Cocktail Bar and Lounge, the dream team of mixologists has
crafted winter cocktail creations that both amaze and delight. Like Lage, Monarch’s Bar Manager Brock
Schulte takes his cocktail creations, winter or otherwise, seriously. “My first thought is that cold weather
cocktails are not always hot, though when they are, and as we have done on the winter menu, you have to
use quality products. When you warm an ingredient, especially liquor, it gets all the aromatics moving
around faster and closer to their vaporization points. So, all the ingredients must be of the highest quality
especially the distilled ones,” Schulte stated.

Schulte says Monarch’s most popular winter cocktail is the “Brocksop Cider,” a drink featuring Earl Grey-
infused J. Rieger & Co. Vodka, Big O ginger liqueur from St. Louis, Louisburg Apple Cider, and Becherovka,
an anise liqueur from the Czech Republic. “What this does is nicely blend all of the flavors together,” Schulte
commented.

Stay warm everyone!

AUTUMN HARVEST
Monarch Cocktail Bar and Lounge
Laird’s Straight Applejack Brandy
Pierre Ferrand Pineau des Charentes
Persimmon Mace
Grapefruit Oleo-Saccharum
Egg white
Lemon Agrumato
Crisp, veluetx and smooth.

BROCKSOP CIDER
Monarch Cocktail Bar and Lounge
J. Rieger & Co. Vodka
Becherovka
Big O Ginger Liqueur
Earl Grey Tea
Louisburg Cider Mill Apple Cider
Crisp apples spiked with vodka, accented with sharp ginger.

December 21, 2017
Circulation: 11,400,000

Zagat names KC one of the 'Most Exciting Food Cities in America'

Leslie Collins

Kansas City is way more than barbecue, and the influx of hot new restaurants has helped it land on Zagat's
"30 Most Exciting Food Cities in America" list.
Kansas City ranked No. 28, and Zagat rattled off a number of standout restaurants, including those that
received recent honors: Manifesto, a 2017 James Beard semifinalist for Outstanding Bar Program, and
Bluestem, a 2017 James Beard semifinalist for Outstanding Restaurant. (Bluestem's executive chef Andrew
Longres left for The American Restaurant in December where he plans to keep the menu approachable
and unpretentious.)
The Monarch Cocktail Bar & Lounge, which opened in August on the Country Club Plaza, also received a
shout-out. Its drinks are inspired by the migratory patterns of the monarch butterfly.
Another noted newcomer is Corvino Supper Club & Tasting Room by Michael Corvino, who originally
planned to open the concept in Seattle. Kansas City, however, stole his heart. "It's the kind of place you
want to stick around," he said during a previous interview.
"With new places opening every month, KC is moving away from its rep as a BBQ mecca and into the
spotlight as one of America's most exciting up-and-comers," Zagat wrote.
Kansas City wasn't the only city in Missouri that made the list. St. Louis ranked No. 17 and was praised for
concepts, such as Vicia, Privado and pop-up restaurant Square1 Project.

October 15, 2017
Circulation: 250,000

19 New Developments In Kansas City Restaurants This Summer And Fall

Jen Chen

Restaurants come and go. On KCUR’s Central Standard, our
Food Critics — Charles Ferruzza, Mary Bloch and Jenny
Vergara — have kept up with the latest goings-on in our local
dining scene from over the past several months.

They shared some of the highlights with host Gina Kaufmann:

1. The Monarch Bar opens west of the Plaza. The space is
stunning, said Bloch. There’s a huge rectangle-shaped bar
— and none of the glasses or liquor bottles are above the
bar, so you can also see through the whole room, she added.
The bar also has a cart for wheeling around and mixing drinks at your table.

According to Vergara, drinks cost between $12-$15. “Everything in each of these drinks is made in-house,”
she said. And the cocktail menu follows the migration path of the monarch butterfly; whatever lands it
passes are represented in drink form. While drinks are the main focus, chef Theresia Ota has created some
small snack plates to accompany those cocktails.

2. Monarch Coffee opens in Midtown. Unrelated to Monarch Bar, but it, too, is in a stunning space, said the
critics. “It’s been called the most Instagrammable coffee shop in Kansas City at the moment,” said Vergara.

“This is not a Portlandia type of coffee shop,” said Bloch about the open and airy space. “And they’ve got
the Rolls Royce of coffee machines.” The coffee was excellent, she said, though she warned that the shop
can get loud because of the high ceilings.

3. EJ’s Urban Eatery opens in the West Bottoms. This is a Southern-inspired “meat and three” place: pick
your choice of meat and three sides. The restaurant, which is located in the former Woodsweather Café
space, is open for breakfast, lunch and happy hour.

While its mainly known for chef/owner John Smith’s white barbecue sauce, EJ’s also offers breakfast ribs
with red-eye hollandaise, fried chicken, a blackened salmon sandwich, salads and more, including what
Vergara called “one of the best bread puddings.” The “meat and three” concept is also becoming popular
as well.

“It provides value; if you want to get enough food for your money, this is the way to do it,” said Vergara.
“This used to be a workingman’s lunch.”

4. The Ship now serves food. It started as an under-the-radar bar with a nautical theme; now it has a new
commercial kitchen with a smoker and a lunch counter. “The food is really good,” said Vergara. On the
menu: barbecue, salads, sandwiches and breakfast food. “Over the summer, I had a great caprese salad
and an incredible Reuben,” Vergara added.

5. canihaveabite opens in East Brookside. While it has a couple of tables, it’s more of a carry-out place,
said Ferruzza. It offers organic and vegetarian meals: smoothies, sandwiches, soups, salads and some

entrees. “I’ve had a curry chicken there that was out of this world,” he said. And he called the hummus wrap
“the best I’ve ever tasted.”

6. Tiki Taco opens on 39th Street. It bills itself a late-night spot, said Vergara. You walk up and order its
Mexican fare at a window; there are a couple of picnic tables on the sidewalk. “They have some of the best
fish tacos in Kansas City right now,” she added.

7. Parkway Social Kitchen opens on the Plaza. It’s one of a few non-chain restaurants that’s coming to the
Plaza, said Bloch. The former chef at Houston’s is helming the kitchen, and the menu includes Houston’s-
style burgers, chicken, salad, sandwiches and ribs.

Vergara calls the space “understated elegance;” it includes a big bar area that’s a social spot. “People
shouldn’t confuse this with a casual place,” she added. “This is nice fine dining. If you want a nice steak or
a nice roasted chicken or a piece of salmon, this is the place to get it.” Houston’s fans can expect to find a
few items that they love from the old restaurant, like the French dip.

8. Brady’s Public House opens on Troost. Chef Shaun Brady, who used to work at Reserve, opened Brady’s
in the building that used to house Mike’s Tavern. The space is really dressed up, said Vergara, with an
open kitchen. “It’s not high-end, but it’s casual and warm with a full bar,” she said. The menu features Irish
dishes, like shepherd’s pie, but according to Bloch, the burgers and fries are also really good.

9. Michael Smith’s has a new concept, Finding Guido. For the 10-year anniversary of the restaurant,
Michael and Nancy Smith completely changed the menu from modern American to Italian. The menu
includes a section on handmade pastas, which are also available on a pasta tasting menu.

Don’t expect the traditional red or white sauce or pesto, said Vergara. The sauces are more international,
she said, such as a squid-ink pasta with a chili spice sauce, served in a small portion from the pasta tasting
menu. “I walked away thinking, that almost has an Indian spice flavor to it,” she said.

10. Ad Astra Market opens in Mission. Two best friends opened this shop, which offers food and fresh
flowers. One is a chef who makes grab-and-go items. The other is a florist. There’s a communal table,
coffee and wonderful baked goods, said Vergara.

11. Café Sebastienne hires a new chef. Remy Ayesh came from The Oliver. She’s also worked in
restaurants in New York City and in Chicago, where she was named one of the Top 12 Tastemakers. She’s
starting to revamp the menu and add her own touches, said Bloch, such as a little bit more Mediterranean
flavor.

12. Andre’s Tea Room has been remodeled. The iconic tea room at the South Plaza location now features
soaring roof lines and a coffee bar. The prie-fixe menu, cheese pie and dessert tray also lives on, said
Vergara.

13. Kusshi pop-ups. Chef Joe West recently left Stock Hill to return to hosting his multi-course Asian-
inspired pop-up dinners, said Vergara.

14. Lenexa Public Market opens. According to Vergara, the open-air food hall features Foo’s Fabulous
Frozen Custard, Topp’d Pizza and The Roasterie. Opening soon: Chewology Asian noodles and Mad
Jack’s BBQ.

15. Lakewood Local opens in Lee’s Summit. Located near Lakewood Lake, this casual bar-and-grill is by
the same partners behind Summit Grill, Boru Ramen and Third Street Social, said Vergara.

16. American Slang Modern Brasserie opens in the Intercontinental Hotel. It takes the place of the Oak
Room, said Vergara, and features French classics made from locally-sourced ingredients.

17. Other new openings. Mission Taco and iTap, features the cocktails of bartender Jenn Tosatto. Repeal
18th Bar & Bistro in North Kansas City serves craft cocktails and small plates. Scott’s Kitchen and Catering
opened near KCI and offers barbecue, Mexican, handmade sausages and more for breakfast and lunch.
Sierra Grill in Lenexa has wood-fired dishes and a nice bar and wine list, said Vergara. Ignite Wood Fire
Grill also opened in Lenexa. Three places also opened new locations out south: Q39, Red Door Grill and
Jarochos.

18. Closings. Blanc Burgers + Bottles closed its last location in Leawood. Aep Thai on 39th Street
unexpectedly closed. Plate in Brookside closed because of a fire. Julian in Brookside, which was chef
Celina Tio’s first foray after she left The American, will become Brookside Barrio.

19. Opening soon. A new outpost of Rye will open on the Plaza. Also on the Plaza: Hogshead, a gastropub
located in the old California Pizza Kitchen space. Messenger Coffee Co + Ibis Bakery opens in the
Crossroads next weekend.

December 01, 2017
Circulation: 350,000

BEST PATIOS IN KC

Whether you’re taking in a stellar view, soaking in the sun’s rays or cheering on your favorite team with
hundreds of other fans, there’s a Kansas City patio seat with your name on it.
Explore the city and you’ll find some of the best patios for every type of occasion.
STELLAR VIEWS

Trezo Mare
Not all patios are created equal. Take, for example, Trezo Mare’s Briarcliff terrace, which comes complete
with magical lights strung overhead and a firepit for cooler evenings. Meanwhile, in River Market, power
lunches and after-work happy hours reign supreme at Harry’s Country Club, a casual classic beloved by
many.

Bring the party upstairs at Up-Down, an arcade bar in the Crossroads Arts District that touts giant Jenga
and a one-of-a-kind perspective in every direction. There you’ll find a tap list full of local brews and old-
school arcade games back on the first floor. Or, hit the patio at Maloney’s Sports Bar & Grill for double-
decker seating overlooking Downtown Overland Park.

OUTDOOR HANGS
In search of an open-air environment to kick back for a few hours? KC has you covered. Head to McCoy’s
Public House in Westport, where you’ll find a converted boxcar bar and delicious beers brewed right in-
house. Just north of the river sits Chicken N Pickle, a unique concept that perfectly pairs pickleball with
picnic space and rooftop views.

Thou Mayest is a Crossroads coffee shop that keeps you buzzed regardless of your drink (caffeinated or
something stronger) and features two levels of tropical-themed patio paradise. One of the most popular
breweries in the region, KC Bier Co. specializes in authentic, German-style lagers and ales—and touts a
one-of-a-kind biergarten.

DELICIOUS DINING
Known for a great many things (see Spanish-inspired architecture and high-end shopping), the Country
Club Plaza is home to several incredible patios. Sit in the middle of the action at modern gastropub Gram
& Dun, where every dish, from the starters to dessert, is lovingly crafted. To escape the hustle and bustle,
chill out with live tunes at Grand Street Café, still on the Plaza but providing an intimate setting for a fine-
dining experience.

Skip the white tablecloth and replace it with paper napkins at Slap’s BBQ, a not-so-hidden KCK secret that
offers the region’s signature smoky tastes like burnt ends, ribs and a smattering of savory sides. Grab tapas
any time of the day at La Bodega—then post up outside and couple it with refreshing sangria. And no trip
to Independence is complete without an Italian meal at Café Verona, where you’re invited to dine outside
surrounded by fountains and beautiful red brick.

SPECIAL OCCASIONS
Big 12 Basketball Championship, huge international soccer match or exhilarating playoff game, soak up
the excitement of Kansas City’s sports environment at Johnny’s Tavern. The Power & Light District pub is
part of KC Live! Block, making it one of the most coveted porch locations the city. For other bigtime sporting
events, head to Waldo’s The Well Bar, Grill & Rooftop, where your game-watching experience is literally
elevated—its second floor hosts watch parties of all kinds.

During trips to the City Market farmers’ market (or any River Market-centric event, for that matter), seek
shade underneath Taste of Brazil’s bamboo awning and cool off with the country’s national cocktail: a
refreshing, authentically prepared caipirinha. For ultramodern scenery and a chic patio setup, make your
way to The Monarch Cocktail Bar & Lounge on the Country Club Plaza. Innovative drinks and lavish
details make it a destination that always impresses.

December 07, 2017
Circulation: 5,000

White Out
Melanie Knopke

A while ago I saw a picture on Pinterest of this gorgeous Swedish fashion blogger (Elin Kling) in head to
toe white with a bright lip. Since then I have always wanted to duplicate this look.

Just this week, I popped into White House Black Market on the Plaza to scout some things out for clients
and I spotted this gorgeous winter white coat. Then I saw the perfect pants and fitted turtleneck all in the
same shade. This was the winter version of the look I was trying to emulate!

Shot on location at gorgeous new The Monarch Bar by Ruthie Stark

This would be a great holiday party outfit (especially in a work situation!). I could also see this for a night
out, or Christmas Eve. You can keep it neutral like I did here. Or, add some color with a fun shoe or
handbag . A red heel or even bootie would be amazing with it.

Jacket, Turtleneck and Pants all White House Black Market on the Country Club Plaza (for reference I am
wearing XS top and Jacket and size 2 pants).

Shoes: Valentino, Bag: Clare V



November 24, 2017
Circulation: 55,000

HOLIDAY SPIRITS TO GET YOU IN THE SPIRIT
Andrea Anderson
Now that the stockings are hung and the halls are decked, ‘tis the season for a little merriment in the form
of adult beverages (even Santa has to refuel every now and then).
After completing some strenuous research, we’ve nailed down a festive list of KC | OP holiday cocktails
that are sure to get even the grumpiest Grinch to feel the spirit of the season.
Mulled Wine | Rye
Imagine a hot toddy mixed with sangria – in other words, it’s holiday magic in a glass. Unwrap ingredients
like Louisburg Apple Cider, sangiovese wine, orange, ginger, berries, cinnamon, rye whiskey and Laird’s
Applejack. And we’re just getting started…
Calabrian Holiday | Monarch Bar
This Calabrian cocktail, one of several yuletide treats offered at Monarch Bar, is for the adventurous palate.
Russel’s 10-year bourbon, Averna, Tempus Fugit dark cacao, Absinthe and smoked Calabrian Chile come
together to form a rich and spicy surprise so good, you’ll ask Santa for more.
The Monarch Bar KC Fireside Cocktails
Photo credit to Aaron Leimkuhler

Winter is Here | Firebirds
Baby, it’s cold outside but this fruity libation will give you all the holiday warm fuzzies. Ingredients include
Belvedere Citrus Vodka, Carpano Antica Sweet Vermouth, Solerno Blood Orange Liqueur, cranberry and
fresh squeezed orange juice.
Overland Park Firebirds Holiday Cocktail
Baby, it’s cold outside but this fruity libation will give you all the holiday warm fuzzies. Ingredients include
Belvedere Citrus Vodka, Carpano Antica Sweet Vermouth, Solerno Blood Orange Liqueur, cranberry and
fresh squeezed orange juice.
The Light Rail | Louie’s Wine Dive

Finally a holiday cocktail for rum lovers – joy to the world! Start with house-spiced rum and Cointreau; add
flavors of lemon, orange and ginger; finish it all off with a sugar rim and you’ve got the tastiest rum drink
this side of the North Pole.

Chocolate Cinnamon Stout | Brew Lab
What do you get when you mix holiday cheer with beer? This full-bodied, chocolatey stout on tap now at
Brew Lab in Downtown OP. The subtle cinnamon finish will surprise and delight.

Cider & Chill | J. Gilbert’s
Get jolly with this cider drink that brings forth flavors of nutmeg, cinnamon, clove and orange. Ingredients
include Cointreau, housemade apple spice simple syrup (infused with spices) and guest’s choice of either
J. Rieger Kansas City whiskey or Union Horse Rider vodka.

Wink and Nudge | Q39
After you’ve finished your burnt ends, head to the bar for this sweet and sour seasonal sip. Served up in a
classic Mason jar, hard cider, J. Rieger vodka, cherry liqueur and cinnamon syrup combine for a cocktail
that is as naughty as it is nice.

Peppermint Hot Cocoa | YaYa’s
Rich, creamy and smooth as chestnuts roasting on an open fire – this cocoa concoction is the perfect liquid
dessert. Ingredients include steamed milk, chocolate syrup, Bailey’s Irish Cream, Peppermint Schnapps,
fresh whipped cream topping and shaved Ghiradelli peppermint chocolate on top. [Recipe and video below]

Recipe: Peppermint Hot Cocoa (Yaya’s)
serves two

2 cups steamed warm milk
2 oz Bailey’s Irish Cream
1 oz Peppermint Schnapps
Favorite hot cocoa mix
Homemade whipped cream
1 pinch of sea salt
Ghirardelli Peppermint Bark (shaved) on top

Now that you’ve read our list (and checked it twice), we challenge you to sample these festive refreshments
with your loved ones and fully embrace the spirit of the season. Cheers!

August 15, 2017
Circulation: 80,000

The Monarch/CMH Butterfly Project

What it is: Through a unique collaboration with Children's Mercy Hospital, The Monarch Bar is donating the
proceeds from the purchase of 100 unique pieces of “butterfly sculpture”. Designed by Manica Architecture
and produced in the new digital fabrication lab of the Kansas City Art Institute, each butterfly is a direct
replica from the chandelier in the main room of The Monarch, which features a one-of-a-kind installation of
1000 butterflies in flight. The monarch butterfly is an eternal symbol of beauty and perseverance, and we
hope that these works of art will inspire the children and families who face the long journey ahead at
Children’s Mercy Hospital.

How it works: Use the link below to pre-purchase a butterfly. We cordially invite you to receive your butterfly
the night of our Grand Opening to Benefit Children’s Mercy Hospital on August 25. We ask that you sign
your butterfly at the event, to be gifted to a child at the hospital to personally decorate. Your purchase of a
butterfly also guarantees you a reservation for our Grand Opening. Space is filling up, so please register
early and help us support Children’s Mercy.

August 14, 2017
Circulation: 25,000

President’s Message

Tony Jones

When you enter the dazzling new speakeasy The Monarch Bar
on the Country Club Plaza at 4808 Roanoke in Kansas City, a
shimmering chandelier of over 1,000 acrylic butterflies will be
one of the first things to catch your eye. This marvelous
installation was designed and built by Studio Coordinator
Nathan Neufeld and a team of students in our very own David
T. Beals III Studios for Art & Technology.

When our friend and world-famous architect David Manica, the
Monarch Bar owner, wanted to create a cocktail bar reminiscent
of the great ones in London and Moscow, he turned to KCAI.
He knew that the extraordinary creative talent of our students
and the high-tech capabilities of the Beals Studios were the
perfect combination to realize his vision of the chandelier. The
acrylic butterflies were laser cut and kiln formed, heated and
melted to give them shape, then sand-blasted and etched to
catch the light. They were hung in columns on a grid to give the
illusion of butterflies in flight. Specially-designed lighting
changes the colors of the butterflies. The result is an exquisite,
unique chandelier. This collaborative project is just one of many
that our students are doing with the Kansas City business
community through our Sponsored Studio program.

The Monarch Bar opens in late August. Be sure to get a seat at the large marble bar, order a craft cocktail
and then gaze at the ceiling to see the brilliant chandelier made by KCAI — cheers!







July 28, 2017
Circulation: 75,000

The Monarch Cocktail Bar & Lounge Brings an All-Star Team Together in Kansas City
Jenny Vergara

Brock Schulte, Kenny Cohrs, Mark Church and Brandon Cummins
have hit a growth spurt with their 3-year-old beverage-consulting
business, Liquid Minded Concepts (LMC). The team recently
collaborated with David Manica, president and owner of Kansas
City’s MANICA Architecture, on The Monarch Cocktail Bar &
Lounge, a new craft-cocktail hot spot that opens this month in
Kansas City.

As consultants, the partners at LMC usually had to juggle multiple
jobs to make ends meet, but Manica offered them minority
ownership stakes in The Monarch. As a result, the LMC partners
are now at The Monarch full-time: Schulte as bar manager, Cohrs as service manager and Church as
general manager. LMC has also brought on more consultants to keep that business humming along.

What about this opportunity made you want to come on full-time after opening? The reason we formed
Liquid Minded Concepts was because none of us had the money to open a place on our own, and we felt
like consulting was a way for us to get that kind of experience. Working with David on a project at this level
has allowed all of us the experience of opening a new bar from an owner's perspective. Honestly, we’re all
itching to get The Monarch open so we can get behind the bar to do what each of us is most comfortable
with and what we were hired to do: run the bar and make fantastic drinks. –Kenny Cohrs

How did you connect with David Manica? Two years ago, he didn’t know who we were, but it turns out that
Brock and David get their hair cut by the same barber; they had back-to-back hair appointments. David was
interested in opening a world-class bar, and Brock was able to speak to him about the services that LMC
provided, and a deal was struck. –K.C.

How is The Monarch different from other consulting jobs you’ve taken on through LMC? With this project,
working with David Manica and his team, and creating a bar with this level of service and luxury, we made
decisions we’ve never been given the opportunity to make before. We were asked everything from where
we wanted the floor drains in our bar to go to being given the green light to order the right glassware for
each cocktail, instead of being told to use whatever someone at corporate just ordered and sent. –Brock
Schulte

Why keep LMC running if you’re all now full-time at The Monarch? We see this as a growth opportunity for
Liquid Minded Concepts. The Monarch Bar & Lounge will be our biggest client to date, and we’ll support it
with labor and top-of-the-line bar equipment, like Clinebell clear ice-makers and powerful new juicing
machines. It will also allow LMC, as a company, to support this bar and others with ice, citrus juices and
syrups. –K.C.

What can guests expect at The Monarch? There are three distinct areas of The Monarch. Our glass-covered
patio will keep the outdoor space usable and temperate for about nine months out of the year. Inside, you’ll
find our namesake custom-made butterfly chandelier floating above our white-marble main bar. Guests will
be able to order from the regular cocktail menu or they can enjoy something from one of several drink carts
that make cocktails tableside. The private bar is much smaller and darker, featuring an intimate [selection
of] premium spirits and a comfortable lounge area. –B.S.

4808 Roanoke Pkwy., Kansas City, Missouri, themonarchbar.com

July 20, 2017
Circulation: 80,000

The Highly Anticipated Monarch Cocktail Bar & Lounge Brings on Chef
Theresia Ota

Jenny Vergara

Kansas City is ready to try the cocktails at The Monarch Cocktail Bar & Lounge when it opens next month,
and it looks like the food will be equally impressive. Theresia Ota has signed on as the luxe bar's new
executive chef.
Ota, formerly the chef de cuisine at the neighboring Jax Fish House & Oyster Bar, brings over a decade of
experience to the upcoming bar. She will oversee a menu of small plates and snacks designed to
complement the stylish new cocktail menu. “I’m looking forward to the creative process that goes into small
plates, where you can assert yourself with fewer brushstrokes but leave a lasting impression,” she said in
a release.
Born and raised in Hawaii, Ota has worked in New York, San Francisco and Denver. She's interested in
vibrant flavor combinations that will work with the diverse range of drink and cocktail choices at The
Monarch.
A few of the dishes she plans to debut on the bar's opening menu showcase global influences. These
include a lobster, watermelon and avocado summer roll seasoned with mint, cilantro and cucumber and
served with a date and cashew-curry sauce. Tonno arrabiatta combines a mini risotto cake with tuna tartare
seasoned with lemon, capers and Calabrian chile, while Monarch’s eggs are a fresh take on Scotch eggs
made with quail eggs and pork belly.
“I’ve had a lot of culinary influences, and I want to bring them to life with The Monarch’s globally inspired
cocktail menu,” she said.
Ota will work in close collaboration with the talented bar and service team at The Monarch, which includes
bar director Brock Schulte, general manager Mark Church and hospitality director Kenny Cohrs.

From the bar, guests will find original craft cocktails like the West Coast Migration,"featuring St. George
Chile Vodka, mezcal, Riesling, lime, passion fruit and honey syrup, garnished with Dogfish Head
SeaQuench beer and toasted honeycomb. The Painted Lady is made with Bombay Sapphire Gin,
honeydew juice, Keemun tea syrup, tiki bitters, kaffir lime leaf and a lemongrass whip foam. Finally, Fortune
Favors the Bold is a milk-washed, curry-infused Auchentoshan American Oak Scotch Whisky with Chinese
5-spice and ginger.

Inside at the main bar and out on the terrace, guests can also enjoy cocktails on tap with four on draft at
the main bar, and a few more available only on the terrace. Draft drinks at the main bar include KC Ice
Water made with Tito’s Vodka, Aviation Gin, blanc vermouth and acidulated fino sherry, and Jaliscan Cup
with cucumber and lemon balm-infused Tequila Ocho, Pimms No. 1 and housemade ginger soda.

On the terrace, look for Watermelon Crawl, made with Russell’s 10-Year Bourbon, Keemun tea syrup,
lemon, watermelon agrodolce, mint and South African Chenin Blanc, and the Wanderlust Julep featuring
Appleton Signature Rum, Château Arton Armagnac Fine Blanche, smoked Grand Marnier, cascara-infused
Caffe Amaro and Cinzano 1757. The Monarch will also offer a tableside bar-cart service offering new takes
on familiar classic cocktails like Negronis, Martinis and Manhattans.

The Monarch Bar & Lounge plans to open the week of August 21.

The Monarch Bar & Lounge, 4808 Roanoke Pkwy, West Plaza, Kansas City, Missouri, themonarchbar.com

August 18, 2017
Circulation: 75,000

The Highly Awaited Monarch Cocktail Bar & Lounge Opens Aug. 21 in Kansas City

Jenny Vergara

Starting Mon., Aug. 21, Kansas City diners can drink like royalty in a space that oozes international elegance
and style when The Monarch Cocktail Bar & Lounge opens to the public at 4pm.
It took a little over a year to bring this highly anticipated cocktail lounge to fruition,
but owner David Manica could not be more pleased with how it turned out. To open
the concept, he teamed up with Brock Schulte, Kenny Cohrs and Mark Church of
Liquid Minded Concepts. “This was a very personal project for me. I love Kansas
City, and I believe we have created a unique space for people to come and enjoy a
great cocktail,” he says.
The team from Liquid Minded Concepts, including bar consultant Brandon
Cummins, have spent the past several months developing the thoughtful and wildly
creative cocktail menus for each of the three distinct spaces. These include the
outdoor Monarch Terrace, which seats 60, and the Main Bar, which seats 24 at the
bar and 50 more in the surrounding lounge. The Parlour is the private room
accessible by reservation or invitation only, which seats 15 to 20.

The Monarch Terrace offers the most casual experience, offering three iced
cocktails on draft that were designed to be enjoyed outdoors on a warm day. The
Main Bar features the full menu, which is a piece of art all on its own. It is full of
craft cocktails, spirits, wine and beer all based on the migratory pattern of the
Monarch butterfly. The menu takes classic cocktails and reimagines the flavor
profiles to fit the longitude and latitude of where the monarch butterfly travels
during its migration.

To that end, look for oaky whiskey and rye-based drinks sipped in the middle of
the country during fall as well as sunny rum-soaked cocktails found in the
Caribbean. If the monarch flies there, you can find a drink to match that place on
the menu. The bar is open seating, and tables can be reserved online. “The drinks
and service were designed to be as spectacular as the annual migration of the monarch butterfly,” explains
Schulte, who serves as the bar manager. The butterflies are represented on everything from the lighting to
the coasters to the monogrammed ice cubes in your glass.

The bar cart will be the first of its kind in Kansas City. Made completely of ash
wood by local woodworker and artist Peter Warren, it will make the rounds in the
lounge at the bartender’s discretion based on availability and tableside access to
the floor. The cart will be equipped to make six different variations of the Negroni
or any classic, stirred or thrown cocktail on request.

Finally, the Parlour, with its plush midnight black interior and Midas gold touches,
represents the most luxurious and labor intensive cocktails found in the house.
Using only the finest high-end spirits, the summer menu features a series of
interactive cocktails that, as they unfold in front of you, tell the story of various
Aesop’s Fables.

Custom glassware and extensive presentations are involved with each of these
cocktails, making them worth their $20 to $30 price point per drink. This is more than a cocktail; this is
dramatic theatre. The room also features 12 liquor lockers for private collectors and has its own separate
bathroom.

The Parlour can be reserved for private parties or, if no parties are planned, it may be opened for
reservations. Up to 10 groups of two people can reserve the space for four 3-hour blocks throughout the
evening with a $75 minimum, which amounts to one drink per hour.

Make no mistake: The Monarch is a place where the cocktails come first and
the food comes second. That doesn’t bother executive chef Theresia Ota,
who loves a good challenge and enjoys making seasonal small plate menus
made to pair with whatever the bar team throws at her. From pigs in a blanket
made with Broadway Butcher Shop cocktail weenies, Monarch mustard,
horseradish and Worcestershire ketchup to $120 Osetra caviar service, there
is a dish to delight your palate and pair with your drink.

The 3,500-square-foot space has clearly spared no expense. It has a worldly
feel without coming across as too stuffy or pretentious. The space was
designed by Manica and his team at MANICA Architecture, and is an
amalgamation of all the world-famous cocktail bars Manica has experienced
and been inspired by during his travels.

“I wanted to create not just the best bar in Kansas City, or even the best bar
in the country. My goal was to create the best cocktail bar in the world with
The Monarch,” says Manica.

Make it your goal to come in for a cocktail and enjoy this new gem in Kansas
City’s cocktail crown.

The Monarch Cocktail Bar & Lounge will be open Monday through Saturday
from 4pm to 1am and Sunday from 11am to 7pm. Reservations are
suggested and can be made online.

The Monarch Cocktail Bar & Lounge, 4808 Roanoke Pkwy, West Plaza,
Kansas City, Missouri, 816.437.7912, themonarchbar.com

December 22, 2017
Circulation: 120,000

Trend Alert: Cascara Lends Sweet, Fruity Notes to Coffee, Cocktails and More

Heather Riske

In many coffee-growing countries, the coffee cherry’s outer skin – which elsewhere is often discarded after
the green coffee bean is removed from the cherry – is dried and turned into cascara. The name translates
literally to “husk,” “peel” or “skin” in Spanish; cascara can be brewed hot or cold to make “coffee cherry tea.”
Just like with coffee, the flavor depends on the varietal, and now, local baristas, bartenders and brewers
alike are using cascara to lend sweet, fruity notes to drinks.
Westport Social
At Westport Social, the massive $5.5 million project that opened just outside of St. Louis in September, the
food and drink menus are almost as much fun as the pingpong, darts, shuffleboard and karaoke lounge
spread throughout the space. Developed by bar manager Kyle Mathis, known for his work at Taste in the
Central West End, the cocktail menu is full of riffs on classics, like the Collins, Mule and Daisy. The White
Russian, for instance, combines vodka, almond milk, J. Rieger & Co. Caffé Amaro and cascara simple
syrup. The syrup is made in house by steeping the cascara in hot water for five minutes before it’s strained
and added into the sugar. Mathis says he’s played around with cascara in cocktails since first trying it at
Sump Coffee in St. Louis a few years ago. “Cascara reminds me of a black tea with a lot of red-berry
flavors,” he says. “Coffee and cocktails have so many things in common; I love integrating the two.” At
Westport Social, Mathis says guests will frequently ask questions about ingredients they don’t recognize,
and cascara is quite the conversation-starter.

The Monarch Cocktail Bar & Lounge
Brock Schulte is a huge fan of using tea in cocktails, period. The bar director at The Monarch Cocktail Bar
& Lounge – the swanky new spot that opened in the West Plaza neighborhood in August – says he can
even convince a vodka-lover to drink Scotch by using tea, a milk wash and a little bit of lemon juice. For the
Wanderlust Julep served on the main bar menu last fall, he knew he wanted to use J. Rieger & Co.’s Caffé
Amaro, but thought the coffee liqueur was a bit too bitter in that application. To soften the bitterness, he
infused the amaro with cascara, which – when combined with Appleton Signature Rum, Château Arton
Armagnac Fine Blanche, smoked Grand Marnier and Cinzano 1757 – made for one tasty drink. Although
The Monarch doesn’t currently have any cascara drinks on the menu, Schulte says he’ll likely play around
with it in future cocktails. “I’ve tasted cascara a couple of times and it’s crazy how varying in taste it can
be,” he says. “It’s sort of about the terroir – locality really plays a big part and can change the flavor.”

The Monarch Cocktail Bar & Lounge, 4808 Roanoke Pkwy, West Plaza, Kansas City, Missouri,
816.437.7912, themonarchbar.com

Flying Machine Coffee
The Qishr drink served at Flying Machine Coffee in Urbana, Illinois, is very different from the Yemeni drink
of the same name. Rather than the traditional preparation – in which the coffee husks are simply boiled
with ginger and cinnamon – Flying Machine steeps a mix of cascara, ginger, cardamom and star anise in
hot water, then tops the mixture with a little steamed milk and cinnamon. Owner Josh Lucas says the end
result is similar to the way the shop – which opened a second location last fall just a few miles west in
Champaign – makes its house-blended chai latte. The flavor varies depending on the state of the cascara
and the coffee varietal from which it comes, but he generally describes it as slightly sweet and woody. “If
it’s really fresh, it will have a lot in common with a raisin – the same texture and smell,” he says. “But the
drier they get, the more earthy they become.” Flying Machine has also used cascara in special iced teas,
and Lucas plans to make a cascara shrub next summer. “It’s an easy thing to sell because every fifth guest
will ask, ‘What’s Qishr?’” he says. “By the time we’ve described it, most people are interested.”

December 22, 2017
Circulation: 120,000

8 Kansas City Rising Stars to Know in 2018

Natalie Gallagher

Every year in our annual Tastemakers issue, we say that there’s never been as much creativity or energy
in the local restaurant scene as there is right now – and every year it’s true. That’s because the volume of
talent and innovation we see year after year only continues to grow and flourish. The Midwest is teeming
with highly skilled and creative chefs, sommeliers, mixologists and hospitality professionals, and it’s our
pleasure to share the following Tastemakers whose boundary-pushing work caught our attention this year.

Some of these men and women have just started making their mark on the industry; they are this year’s
Rising Stars. In the coming years, you’re likely to see the same faces helming our region’s next crop of
game-changing restaurants and bars.

At The Monarch Cocktail Bar & Lounge, executive chef Theresia Ota’s Kitchen features only an induction
burner, a FryDaddy and what she jokingly refers to as an Easy-Bake Oven. It’s not quite the setup she was
used to as executive chef at Jax Fish House & Oyster Bar just next door on Country Club Plaza, but Ota’s
not complaining. The focus at The Monarch is the cocktail program, which is why she has such a small
operation. Her solution? Focus the menu almost entirely around small plates and hors d’oeuvres so that
diners barely have to set their drinks down. Some dishes are familiar yet playful – think fancy pigs-in-
blankets, grilled-cheese skewers with tomato soup for dipping and roasted bone marrow with caramelized
onions and brûléed cheese – a play on flavors of French onion soup. Other dishes, like the Autumn Lobster
Roll made with rice paper and filled Korean pear, pickled butternut squash, avocado, dates and cashew-
curry dip, show off Ota’s creativity and command of seafood. Born and raised in Honolulu, Hawaii, Ota has
worked in restaurant across the U/S. Yet Kansas City, she says, offers her something special: a warm,
welcoming and supportive chef community. It’s those qualities that Ota looked for when building and staffing
her kitchen at The Monarch.

April 5, 2017
Circulation: 75,000

The Monarch Cocktail Bar & Lounge Taps Liquid Minded Concepts Team to Run
Operations

Jenny Vergara

The hottest new bar opening in Kansas City this summer has now hired one of the most talented and well-
rounded group of bartenders in the city to run it.

David Manica, president and owner of Kansas City’s MANICA Architecture, and the force behind the new
The Monarch Cocktail Bar & Lounge, has announced that he has tapped the team from Liquid Minded
Concepts to manage his new bar.

Brock Schulte, Kenny Cohrs and Mark Church, all three managing partners in
Liquid Minded Concepts, will be joining The Monarch full time. Brandon
Cummins, also a partner in Liquid Minded Concepts, will serve as a consultant.

Schulte left his full-time head bartending position at The Rieger several months
ago to begin his work as the new bar manager for The Monarch. In this new
role, he will oversee cocktail menu and recipe development in addition to
customer cocktail and spirits education.

While he was shaking things up at The Rieger, Schulte, under the Liquid
Minded Concepts umbrella, also developed full-service craft beverage
programs for restaurants like M&S Grill, The Drum Room and Providence New
American Kitchen in addition to competing and winning several bartending
competitions around the country.

The “face” of The Monarch bar will be Cohrs, who will be stepping into the role of service manager,
managing the front-of-the-house operations and guest experience. With over a decade of experience
behind the bar, Cohrs’ reputation as a bartender makes him the perfect person for this role. Most recently,
he was the lead bartender at Jax Fish House & Oyster Bar, which is located next door to The Monarch. He
has also lent his talents to other prominent bars in the city like Manifesto and Café Trio.

Adding his 12 years of experience into the mix is Church, who headed up Grünauer’s
Wunderbar for years. Church is looking forward to settling into his new role as the
general manager for The Monarch. As a board member of the United States
Bartenders’ Guild’s Kansas City chapter, Church’s bartending talents have also been
acknowledged with many awards and accolades.

“As managing partners, the three of us are very excited to collaborate full-time with
David on The Monarch Cocktail Bar,” says Cohrs. “From the atmosphere to cocktails
to hospitality, our focus will be to create an exceptional experience.”

Finally, Cummins will serve as a consultant on The Monarch project, drawing on his
18 years of industry experience to help guide the new West Plaza bar and lounge.
His knowledge of the bar industry and what it needs to push forward has translated
into professional accomplishments including founding the Paris of the Plains Cocktail Festival, being a
member of the Tequila Interchange Project and in his full-time work as the Director of Marketing & Education
for Altamar Brands, a boutique spirits importer.

“As a team, we have been waiting for an opportunity like this for a long time, and
now we are looking forward to bringing our talents together to make The Monarch
one of the best cocktail destinations in the city,” said Schulte.

The Monarch Cocktail Bar & Lounge, 4840 Roanoke Pkwy., West Plaza, Kansas
City, Missouri, themonarchbar.com

July 20, 2017
Circulation: 4,743

Social Post | @jvergara

Highly-anticipated @TheMonarchBarKC open week of August 21, & hired Chef Theresia Ota as their new
Executive Chef.

.@themonarchbarkc taps @liquidminded to run operations. Congrats to @Brockschulte, @KCohrsKC,
@mchurch21, & @mistar5

April 5, 2017
Circulation: 50,873

Social Post | @feastmag

The upcoming @themonarchbarkc in Kansas City taps the @liquidminded team to run operations

.@themonarchbarkc, opening in Kansas City this summer, is going to have quite an impressive bar
program

July 25, 2017
Circulation: 2,207

Social Post | @KCArtInstitute





When you visit the new Monarch Bar take a look at the KCAI created chandelier with 1500 sculpted
butterflies!