HERLIFE Magazine

It’s“the perfectplace for apre-showdinner or forkeeping yourpost-performance high goingduring the new late-night hours.”I quickly spotted an old friend whom I’d not seen in yearswearing a server’s uniform and setting a table. After we got the nicetiesout of the way, he lowered his voice and said, “This is the bestlunch in town. Yes, it used to be known as a ‘ladies’ spot, but now,everybody is here.”As soon as Executive Chef Matthew Arnold’s creations startedarriving at my table, it all made sense. Webster House is not just forladies, and it is definitely not just for lunch.A Lee’s Summit native, Chef Arnold spent several years aftergraduating from the New England Culinary Institute in Montpelier,Vt., as the executive chef at Lidia’s in Pittsburgh and then at theDunes restaurant in North Carolina. He returned to Kansas Cityand beat out a large talent pool for the top post at Webster House onthe eve of the Kauffman Center’s opening.Challenged but undaunted, Chef Arnold quickly created newlunch, dinner and brunch menus that seem to mimic the KauffmanCenter itself—beautiful and elegant with a generous dollop of fun.First up was a Roasted Beet Salad, which is a colorful pinwheelof red and yellow beets sliced thin and topped with apples, frisée,goat cheese, pistachios and apple cider vinaigrette. As a beet enthusiastand a rather obsessed lover of goat cheese, I was instantly giddy.But when Chef Arnold brought out the next dish, my happyfactor shot straight to ten. Behold the Wild Mushroom Salad withMarinated Goat Cheese Wrapped in phyllo over frisée, cherrytomatoes (heirloom when in season) and sherry vinaigrette. Yup,that’s right, a large square of marinated goat cheese wrapped in flakypastry. With each bite I tried to keep my cool, but I hope nobodyelse noticed me bouncing in my seat.The Fried Green Tomatoes with cornmeal crust and tomatojam are a nod to Chef Arnold’s love of Southern cuisine, and thePan Roasted Chicken Breast with braised leeks, pancetta, Yukongold potatoes, toasted garlic with citrus and a local honey gastriqueproves he’s got straight-up chef chops with a unique flavor balanceof fat, salt, acid and sweetness.“We are delighted to have Matt as executive chef,” says WebsterHouse CEO, Kevin Hobbs. “His new brunch menu is exceptionaland Webster House is so pleased with the reception from KansasCity. Our staff level is up 30 percent and our traffic is up 60 percentover last year.”As I nibbled on the most wonderfully understated and nottoo-sweetpecan pie from pastry chef Hai Davies, I gazed out thewindow at the Kauffman Center and plotted my return to WebsterHouse to sample Chef Arnold’s much-loved brunch (while debatingthe logistics of zip line vs. ski lift).It’s been said that Webster House is a supporting character inthe shadows of the Kauffman Center. It’s the perfect place for apre-show dinner or for keeping your post-performance high goingduring the new late-night hours. And perhaps the best time to snaga table is during Kauffman Center performances when the crowdshave moved next door, but the energy and delicious offeringsremain.So while the big, sparkly neighbor sure doesn’t hurt, WebsterHouse and Chef Arnold have proven that they shine in their ownspotlight. ■Webster House is located at 1644 Wyandotte, Kansas City, MO64108. Hours: Lunch: 11-2 Mon –Sat, Brunch: 10-2 Sun, Dinner: 5-9Wed-Sat, Happy Hour: 4:30 – 6 Wed-Sat, Late Night: Friday and Saturdayfollowing Kauffman Center Performances9 - closing. For more information,call 816-221-4713 or visitwww.websterhousekc.com.A self-professed foodie whose kitchen essentials include bacon, blue cheese, a French press and Sriracha,Charity Ohlund can be found eating her way through Kansas City's culinary scene with her executive chefhusband. Her food and restaurant writing has been published in Reader's Digest and KC Magazine and on Frothy-Girlz.com and Yahoo.com. Charity graduated from the University of Kansas with a journalism degree in 1998. Sheworked for Fairmont Hotels and Resorts in Scottsdale and Chicago as head concierge. Moving to KC in 2006,Charity was wowed (and grateful) to find that the culinary scene holds its own against bigger cities. She workedat The Capital Grille in KC for several years as a server. The Food Network is the background noise in her house.38 HERLIFEMAGAZINE.COM