Tommy "Big Bite" Brennan
January 8, 2026
The Platonic Ideal of a Kansas City Steakhouse
Ember & Rye understands that in Kansas City, steak isn't just dinner — it's identity. The bone-in ribeye, dry-aged 45 days, cooked over a wood-burning grill to a perfect medium-rare, is the single best steak I've eaten in this city. And I've eaten a lot of steaks.
The sides are serious. Creamed corn with smoked paprika. Twice-baked potatoes the size of your head. Charred broccolini with garlic and chili flakes. Any of these could anchor a meal at a lesser restaurant.
The bourbon list runs 120 bottles deep, and the bartender knows every one of them. My recommendation: start with a pour of something local, let your steak rest for three minutes after it arrives (I know it's hard), and then experience beef nirvana.
The sides are serious. Creamed corn with smoked paprika. Twice-baked potatoes the size of your head. Charred broccolini with garlic and chili flakes. Any of these could anchor a meal at a lesser restaurant.
The bourbon list runs 120 bottles deep, and the bartender knows every one of them. My recommendation: start with a pour of something local, let your steak rest for three minutes after it arrives (I know it's hard), and then experience beef nirvana.