Butcher paper still covers the windows at The Rieger Hotel Grill & Exchange (1924 Main). But just beyond that paper, there's a restaurant waiting to be discovered.
Last night, Ryan Maybee was behind the new bar at the spot he is set to
open with chef Howard Hanna. And in a twist for the man most known for
cocktails in Kansas City, he was pouring soda -- Rieger soda,
handcrafted and served from a seltzer bottle. That's because the Rieger
and the attached basement speakeasy, Manifesto, are still waiting on a
liquor license.
"We're ready to open," said Maybee, handing me a glass filled with Rieger Tonic -- a muddy brown concoction that takes it color from cinchona bark. "We need to open."
The dining room renovations are complete. The staff has been hired and trained. All that remains is to open the doors. Last night, a few friends and staff members sat at the same wooden tables that filled the dining room of the former 1924 Main, tasting the menu.
Chef Hanna poked his head out from the kitchen, surveying the dining room, which can hold 60 people but held only 10 diners.
"This is a job where you get yelled at, burned and cut. But it's all worthwhile when you see people taking that first bite and passing the plate to share with friends," Hanna said. "Now we just need those people."
Over the next few days, Fat City will take you through the space, menu and cocktails at the Rieger and Manifesto.
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