CORVINO — Restaurant in Kansas City

Disappointing! I flew in from Philadelphia excited to dine at Corvino. The reviews were flattering, the vibe looked vibrant, and I love the small plate concept because you can enjoy a variety of different flavors and dishes! My party of three loved the ambience! The service was superb (thanks Cade), but the food fell flat in flavor and presentation. This was by far the worst dining experience I have ever had and I've eaten meals on a banana leaf! The food was very salty with no hint of flavorful fresh herbs, instead the food was heavy on butter, cream and cheese and it didnt camouflage or compensate for the lack of flavor. Also, the food was plated on top of crumbled white paper!

Here's everything my party of three ordered at Corvino's on October 2, 2024.

2-orders BROILED OYSTERS* smoked garlic, herbs, cheese $16

review-The smoky garlic was overwhelmed by the salty cheese flavor. Plus, it was watery like a bad soup dumpling and it was served in a bowl on top of crumbled white paper. ( 3 oysters per order)

1-order-FRIED GREEN BEANS lime, cream, salsa macha $9

Review- They were over cooked and tasted like french fries.( Poor presentation-about 15, 1 inch green beans served in a bowl on top of crumbled white paper)

1- order-LITTLE GEMS bread crumbs, olive, ham, buttermilk vinaigrette $14

Review- The bread crumbs and ham crumbles were like eating food on the beach. It was disturbing as if I had sand in my salad.

1- order WATERMELON rice crackers, chili, lime, sea salt $12

Review- Not fresh! The rice crackers with lime, chili and salt was supposed to enhance the flavor of the watermelon, but lime can't liven the flavor if the fruit is past its time.

2- orders-CUCUMBER SALAD avocado, basil, preserved lemon $14

Review- it was so tart like biting into a lemon.

FINGERLING POTATOES cheese aioli, vegetable pickles $13 review-They were very salty, drenched in cheese and garnished with petite potato chips. Yes, potato chips...who does that?

1- order-CHINESE BROCCOLI whipped tofu, chili crunch $16

review- lightly steamed with a nice crunch, but heavy on the salt which made them unpalatable.

1- order-CORN AGNOLOTTI chanterelle mushroom, miso butter, pine nut $34 review- The mushrooms were delightful, but the pasta was drenched in miso butter.

1- order-PORK MILANESA chili verde $36

review-Only took one bite to discover it was soaked in salt, dry and tough like leather.

1- order HALF FRIED CHICKEN red jalapeño butter, pickles 35

Review-The presentation was magnificent, but the chicken wasn't cooked thoroughly. I cut into a chicken thigh and discovered it was raw inside. This made me nauseous and we left immediately!

This dining experience was torture to the tastebuds and a precursor to high blood pressure. By the way, we did not bother to ask them to make accommodations because everything was salty. We just paid our tab ($275) and left.

Cade, thanks for bringing us to go containers for all the dishes, but we couldn't eat the food at the restaurant and we certainly were not going to...

This is a bright spot in the culinary landscape of Kansas City. I took a rare opportunity to take myself to dinner on a whim, and everything was perfect. I sat at the bar and watched the show in the kitchen. Everything was perfectly orchestrated and executed...there was a little Bourdain moment about it.

Some reviewers have commented that the menu seems odd, pretentious, or disjointed. I found it to be the opposite. Everything was very purposeful and simple. Each flavor stood on its own, while complimenting its food-friends.

The West Coast oysters were small, plump, and buttery. The Summer Squash with ramp vinaigrette, nasturtium, and pink peppercorn was ridiculously good. Each little piece of squash was better than the next (que Remy from Ratatouille). The Chinese Broccoli with Garlic Crunch and Whipped Tofu was so simple, yet SO amazing! And then, there is the Whole Branzino...de-boned, stuffed with anchovies, dill and other fresh herbs, green and dried black olives, and capers...then tempura battered and fried. This was a perfect dish. Simply a perfect dish.

Watching the diners next to me, the Ricotta and Peas looked amazing...a seasonal offering that they specifically came in for. They inhaled the fried chicken like none other, and the Maitake Mushroom with smoked hummus, fava beans, wild herbs, and preserved lemons did not last long with them either. To the other side of me, they raved about the Gnocchi Bolognese (which, i am glad they did, as I have an issue with meat sauce on Gnocchi in general). Both groups had the little pillows that were the Seawood Donuts with Trout Roe & Cream. One group had the Rock Shrimp Toast with Whipped Chicken Liver and the other had the House Fries with Smoked Malt Aioli. Not a crumb was wasted and they all left smiling and happy. My only culinary regret is that I did not order the Ricotta & Peas as well...hopefully it will still be there when I return. *NOTE: went back the next week with my daughter...sat at the bar again.. and got the peas...definitely worth the second trip.

The bar staff was excellent. Chris and the team were able to read the room well. They left me alone or engaged with me at appropriate times. Their recommendations were on point and they were very seamless in their interactions with one another and the other guests.

This is not a place to go gorge yourself on one giant dish because that is the American way. Some dishes are larger than others...this is with intent. This a restaurant that cares about the quality, the presentation, and the freshness of the food and drinks they are serving, and it shows. Slow down, take time to appreciate things, and enjoy the little surprises in life.

UPDATE: We have effectively eaten our way thru the rotating menu...waiting with baited breath foe the Branzino to make it's way back. Don't count out the burger. It is always a home run...

I had a rather unusual and disappointing dining experience at Corvino restaurant in Kansas City. I decided to call Corvino after hearing about the James Beard awards, as I was tired of the corporate food at my hotel. The staff at Corvino were extremely nice, but when I explained my fluid reservation situation, they informed me that there would be no refunds for reservations, to which I agreed.

We had initially booked a table for four for a tasting experience, but only three of us showed up. I called to explain the situation and didn't request a refund. Instead, I suggested that they could serve three extra tasting dishes for each of us, totaling nine, which is equivalent to the ten courses we would have paid for anyway. However, they declined this request, stating that they only serve those present at the table. This left me a bit taken aback; it seemed like they were going to charge us without serving the food for that 4th person.

I've dined at many high-end restaurants, including an experience in France where I ordered two main courses without any issue. The basic understanding is that if you're paying, you should receive what you've paid for. Unfortunately, this was not the concept at Corvino; here, paying didn't guarantee that you would actually receive your meal.

When we arrived, the other members of our table raised the same issue, questioning why we were being charged without being served the food. Our waiter seemed confused and uncomfortable, saying he couldn't do anything about it. Eventually, another staff member came over and presented a compromise. They offered to increase the portion size of some of our tasting dishes and also poured us more wine. While this solution seemed acceptable to me, some members of our group noticed that the portions were similar to those served at other tables.

In the end, this experience left me with a sense of distrust, which is a shame. In today's dining landscape, $150 for a tasting menu is a good deal, and even $200 would have been ok. However, when a restaurant's actions undermine the dining experience, the value proposition starts to diminish.

Regarding the food itself, the menu featured elements of Molecular Gastronomy and definitely the Chef used Sous Vide cooking techniques. We all agreed that the caviar with pistachio cream was the standout dish. However, the dessert at the end was a bit underwhelming. Many restaurants are adopting a savory style for desserts, but I'm a bit old school and prefer sugar in my sweets.

The service was very professional, and even though I strongly disagree with their policy of charging for no food, I must say that the staff executed the experience well for the 3 guests on the table. My recommendation for diners would be to approach this restaurant with caution, especially if you're not a local. As for the restaurant itself, I would suggest reconsidering...