American Slang Modern Brasserie is the Country Club Plaza’s newest dining destination. Located in a quasi-historic space previously occupied by The Oak Room and The Oak Bar. On the lobby level of the InterContinental Kansas City at the Plaza. It’s where French tradition meets American culture. Culinarily speaking!
The 200-seat open concept restaurant and patio together with its 35-seat bar and retail space showcasing much of the restaurant’s to-go products known simply as The Market screams industrial merchandising and engagement.
Diverse seating styles (from deuces to four tops + larger table seating, banquette/booth to community table seating and comfy outdoor lounge to traditional bar seating) are ideal for millennials (thoughtfully placed USB ports encourage electronic multi-tasking), Baby Boomers and Gen Xers. Seniors and the Forgotten generation too.
This seriously and playfully designed upscale café atmosphere boasts large black + white check flooring, bright white subway tiles, loads of marble and brass appointments, light-colored, refined, white-washed wood finishes with pops of color and alligator upholstery. Plus hand-painted abstract murals. There’s even a traditional brasserie table! Ask the hostess about its history.
Consider the new dining and bar spaces ‘fresh’ by day and ‘minimalist’ by night. And where ‘local’ collides with ‘European’ in a compelling and engaging way.
BTW, diners may access American Slang directly from entrance off Wornall Road. Or from the InterContinental Kansas City on the Plaza’s front drive. Hotel valet parking for Slang diners is FREE.
What does a 21st century French restaurant, bar and market look, feel and taste like? American Slang Modern Brasserie! Built on the following foundational principles that support classic French dishes giving way to a slight American twist and modern presentation, we showcase: + READ MORE
- quality recipes
- quirky use of fresh locally grown herbs and vegetables, exotic lettuces
- perfectly sauced dishes
- scratch-made dressings
American Slang diners discover menus which transform traditional, classical French items into fun, innovative and French restaurant-style favorites. That’s what we mean by little bit of ‘slang’!
Signature breakfast menu items include Fruit and Cottage Cheese Curds, Vanilla-Battered French Toast and Omelette du Fromage (slang translation: The Big Cheese). Lunch specialties include a beautifully presented Tuna Salad , Beet & Butter Lettuce Salad and French Dip (go figure!) Chef’s personal dinner favorites include Trout Meuniere Amandine and Coquilles St. Jacques. Slang’s signature Meats and Cheese are available at virtually every meal period. And as for small plates, ordering and sharing the Marinated Olives or Carpaccio is a must! And oh, our Mussels!
American Slang’s beverage program touts a restaurant micro brew selection unrivaled in the KC area. Many of the featured brews are from many local and area breweries. And, as for its wine offerings – just as you would expect…there will be highly desired American favorites as well as their European counterparts.
Spirits? Oh sure. American Slang has partnered with local distiller, Tom’s Town Distilling Co. and others to offer uniquely local distilled spirits. Our craft cocktail team is sure to tantalize with specialty beverages such as its French 72 or Ale Mimosa. For our Absinthe presentation, the team will use its crystal decanters! Yes, we have them!
American Slang Modern Brasserie is no traditional French restaurant serving classical French cuisine. Diners find it ‘slang’ in all ways that matter: concept, design, furnishings, beverages and cuisine.
Come experience French cuisine in an entirely refreshing way. Indulge your international taste buds at American Slang Modern Brasserie located in arguably the best, most beautiful, authentic and historical Kansas City location…the renowned Country Club Plaza.
Drue Kennedy, Executive Chef
Drue Kennedy joins the InterContinental Kansas City at the Plaza culinary team as American Slang Modern Brasserie’s opening Executive Chef, having served for the past ten years in and around the Kansas City area as Executive Chef of highly respected and culinary lauded Seasons 52, The Eldridge Hotel (in Lawrence, KS), Zocalo and Grand Street Café. Also the employee dining room (Dunn Café) at JE Dunn Construction serving 250 people daily. + READ MORE
Drue’s prior experience included five years as Executive Chef at Chicago’s Vivere.
Chef Drue’s culinary passion is founded on connecting and engaging diners via the overall experience. Punctuated by creative, fun and inventive food. Connecting and engaging Kansas City diners eager to experience awesome French cuisine with a twist is Chef’s next fun challenge and one he eagerly embraces. Bon appetit!
Edward J. Hayes, Managing Director
Edward Hayes, Managing Director at InterContinental Kansas City at the Plaza’s American Slang Modern Brasserie oversees overall restaurant and bar operations, to ensure consistently exceptional individual and intimate group dining experiences.
Together with ASMB Executive Chef Drue Kennedy, Edward brings a keen understanding of Midwest culinary traditions and current trends. His 20 years of food and beverage and sales leadership experience includes management roles at both The Westin Crown Center Hotel and InterContinental Kansas City at the Plaza, most recently as Director of Catering; DineEquity as General Manager and Big Sky Hospitality LLC as Managing Director. Edward has also held hands-on chef, chef de cuisine, sous chef and Executive Chef positions in main kitchen/banquet kitchen operations as well as time-honored KC dining establishments including Benton’s and Trader Vic’s.
Connecting his food and beverage staff with their restaurant and bar patrons is his passion. Under Edward’s direction, American Slang Modern Brasserie diners will savor classic French cuisine with a modern twist in one of the most sought after dining spaces on the Country Club Plaza.
Rochelle Farmer, Restaurant Manager
Rochelle Farmer brings a bevy of experience and culinary passion to her role at American Slang. This Georgia native blends Southern hospitality with a fiery “best in class” attitude and brings skills forged in some of Atlanta and Athens’ finest bars and restaurants where she worked at all service levels, including hosting, serving, lead trainer and general management.
She is actively involved in researching ways to improve the guest experience. Rochelle holds a Bachelor of Arts degree from the University of Georgia, Master’s degree from Piedmont College and is a certificate graduate from a two-year Organic Agriculture program at UGA. It was her time in this agriculture program that ignited her passion for quality ingredients, locally sourced when possible and prepared by talented hands.
While she is a relative newcomer to the Kansas City area, Rochelle and her husband have put down roots and are thrilled to call Kansas City home.
American Slang has created several local food and beverage partnerships. And by ‘local,’ we mean vendors within a 150-mile radius! In doing so, the restaurant has access to the rich culinary offerings of Kansas, Missouri and beyond. American Slang’s motto? Great product first; local as much as possible. + READ MORE
Our culinary vision is to deliver a superb dining experience to all American Slang Modern Brasserie diners. With loads of items and offerings locally sourced.
The passion and process starts with the products and ingredients themselves. We mindfully investigated where products grew, as they were cultivated, and as they were nurtured. We are in lock-step with each resource grower and partner who carefully, and with drive and passion of their own, delivers our restaurant and bar needs.
Several local and regional small brewers, distillers, bakers and businesses were thoughtfully considered and carefully chosen for their commitment to offering American Slang Modern Brasserie hand-selected superior products direct.
Green Dirt Farm in nearby Weston MO has a mantra – “From Dirt to Table.” Their philosophy is simply this. Healthy soil grows yummy grass, which nourishes their ewes (Animal Welfare Approved) and produces the most delicious milk. That rich milk, in turn, creates wonderful cheeses and yogurts that our ASMB diners are delighted to enjoy…as to-go purchases in The Market or specific items on the Slang menus.
From Kansas City KS-based Bagel Works Bread Co. comes what else might you expect? Flavorful and fresh French breads, of course! It has been locally owned and operated here since 1985.
As for many other delectable pastries and baked goods, ASMB turns to Kansas City’s Westport area Baked in KC. Boasting no shortcuts and creating all products from scratch, their items are proudly hand-crafted with passion, using only the best ingredients.
From Durham Kansas’ Jason Wiebe Dairy (via Paris Brothers) comes its beautiful raw, hormone-free, milk-aged signature Cottonwood River Cheddar. You have to drop by and try it!
Speaking of Paris Brothers, specialty products including extraordinary gelato flavors and a variety of imported meats (for the signature Meats and Cheeses offering) are distributed through here.
And, as for local and area local brew partners, following are but a few. Come taste for yourself how they share and support the overall American Slang Modern Brasserie vision!
- Boulevard Brewing Co. Kansas City, MO
- Bur Oak Brewing Company Columbia, MO
- Crane Brewing Raytown, MO
- Defiance Brewing Co. Hayes, KS
- KC Bier Co. Kansas City, MO
- Nebraska Brewing Company Papillion, NE
- Piney River Brewing Co. Bucyrus, MO
- Tallgrass Brewing Co. Manhattan, KS
- Torn Label Brewing Co. Kansas City, MO
Many of American Slang’s robust spirit offerings had their ‘home’ first at Tom’s Town Distilling Co. (downtown Kansas City’s first legal distillery since Prohibition!)
With partnerships like these, it is no wonder American Slang Modern Brasserie fulfills its mission of providing a thoughtful, genuine dining experience.