The Drop

The Drop is stylish. It has a unique, sophisticated look. The service in the bar is top notch - and I'd expect nothing else from a bar owned by Eddie and Ernesto, both veterans of the Capital Grille on the Plaza, and two of the best bartenders in Kansas City.

I have only tried a small portion of the menu but my initial impression is promising.

A great addition to Martini Corner.

The first time I went to the drop was for a bachelorette party. My girls and I had an amazing time and the red wine martini was awesome. The place has such a cool feeling and the service was some of the best I've experienced in Kansas City. But I never thought of The Drop as more anything but an awesome bar.
Then a coworker took me to the Drop for lunch last Weds. The food is awesome too! I had no idea. I had this great bruschetta dish and I couldn't believe my tastebuds! I had no idea that my new favorite bar had such a great restaurant inside of it. Or do I have that backwards?

Yes. The drop is good. Atmosphere is cool. Staff is great. The bruschetta are spectacular...(what is the plural of bruschetta?) The video jukebox is chock-full of painful memories.

The Drop used to be a great place, but now after the Chef left for the Westport burger joint, the food has changed for the worse. The olive plate is not as diverse, and presentation no where close to that of the previous times. Also, the bruschetta is a big heavy handed now. The service is good however.

I have eaten at virtually every restaurant in the greater Kansas City area, and simply nothing compares to the food at the Drop. I have eaten more expensive food, but never more creative cuisine. Last night for example, I had the coffee crusted rib eye. To be honest, I thought that there would be no way that the coffee wouldn't overpower the taste of everything else on the plate....boy was I wrong. Chef Kelli Daniels constantly surprises me with her innovation, balance and quality of cuisine. I LOVE THE DROP!

first of all the review that is listed on the pitch website for this restaurant is not current at all.
the drop has a new menu & a new chef. i found this out when my husband and i went to the drop for our aniversary this past sunday. we ordered the sunday Prix Fixe menu wich includes 4 courses and a bottle of wine for only 50 bucks. i will admit that after reading the pitch review of this restaurant i was not exactly expecting to be blown away. i was pleasently surprised. our first course was a house made gnocchi with bacon, walnuts, gorgonzola and a white apple ale reduction. it was incredible and was paired perfectly by the chef with a tiny taste of Ephemere by Unibroue. then we moved on to the salad course which was a brilliant combination of pistachios, peppadews and truffle/grapfruit vinaigrette. there is nothing that could have left are pallets more prepared for the bold flavors left to come in our meal prgression.
my husband had the coffee encrusted ribeye with a chocolate-malbec reduction, i had the popcorn encrusted red snapper which was paired with a chili caramel sauce. this dish played the perfect riddle to the caramel popcorn i loved as a kid. it was so intriguing in my mouth yet every question i had about its creation was somehow answered with each bite.
breakfast for dessert was probably the most surprising thing we had that night. it is french toast baguette with the perfect dose of espresso gelato and nutella coated bacon. absolutely unbelieveable! the best meal i have had in this city and the best gnocchi i have had in my life.
we went to the back to give our compliments and were so surprised by the size of the kitchen and the lack of commercial equpment it contained. a hot plate, an oven and 2 panini presses... unbelieveable. i asked the chef how she made this caliber of food in such a sub par kitchen. she replied: "i have more equipment here now that what was available when some of these traditions were established... it's humbling but the reward is simply found in blowing people away."
blow us away, she did! the drop is the best kept secret in Kansas City and i'm going to do my best to make sure it does not stay that way.