Of Course Kitchen & Company — Restaurant in Overland Park

Of Course is a destination in modern Indian cuisine, tucked unsuspectingly, into a newly constructed strip mall. Stepping through the front door was like stepping into a different location. The interior was decorated in a mix of textures, in earthy tones. Sitting in a booth/table combo, and surveying the area, it is clear that extreme attention to detail went into the creation of this establishment. While it is a smaller space, the tables have their own respective room, even though aligned in a row. We appreciated a feeling of privacy, despite being sat next to another couple. From the host, to the waitstaff, to management that double checked on us, everyone was extremely knowledgeable and helpful. In a unique fashion, plates are designed to be shared between 2-3 people (family style) We started with the masala lamb keema ragu and a couple of cocktails. I wasn't sure what to expect from a Indian style restaurant that doesn't exactly follow the classic recipes, but upon tasting the ragu, was pleased with the warm vibrancy of familiar, eastern, spices. The lamb was tender and the flavors punchy but subtly intermingled. The spice was more of a quiet heat that built, that even someone, "spicy" adverse like me, could enjoy. While the flavor was lovely, I did feel that it was a bit dry, and could have used a little more moisture with respect to the sauce. From there we opted for the lobster tails. I wish I'd written the exact name down but neglected to photograph the menu. The dish contained two halves of a lobster tail over a mix of pumpkin (I believe) and other elements. We were both blown away by this plate! The lobster was well prepared and absolutely exploding with a salty, buttery, sweet richness that impressed, while the underlaying elements were rich in flavor as well as texture. We took different approaches to dissecting our portions: him opting to eat bits of the dish individually, me combining each bite, and we both came to the same conclusion: we were immensely impressed that both pieces of the dish were incredible individually, as well as together. It spoke volumes that the components stood beautifully on their own and were able to blend seamlessly together as well. Finally, after seeing the couple next to us served, and being on the fence throughout our visit, I indulged and ordered the scallops. I am someone that is deeply passionate about food, and especially exceptionally prepared, thoughtfully crafted, edible artistry. Let me tell you that this dish was such an experience in perfection, I found myself tearing up. The scallops were nestled atop a bed of risotto, adorned with vegetables, pickled elements and pommegranite gastrique. Each bite was an immersive experience in taste as chewing brought to life new flavors. The sweet, spice of the risotto is complimented by pops of the pickled flavor of the eggplant and the firm but maleable texture, agains the silky squish of the rice. The flavor is collective and yet diverse as components become identifieable in your mouth, in a surprising, but unintrusive way. It is symphonic in nature, with all the players playing together, but being heard in the composition as well. I enjoy frequenting establishments that put effort into the curation of flavors and menu, and I can say that this is as close to perfection as I've ever tasted. My review would have been a 5 star one, however I felt that, for as impressive as the plates were, the cocktail list was a little lack luster. There wasn't anything that particularly excited me or grabbed my attention, and after ordering, I wasn't particularly jazzed about the product either. Not unpleasant but rather "fine". Overall this was a phenominal experience, and I plan to...

Original Review: It’s not traditional Indian food; it’s not French/New American cuisine; it’s something different. So, if you expect either one, you’ll be disappointed. This restaurant is attempting something uncharted. For example, the scallops were served on a risotto that tasted like Pongal (South Indian Dish), with the addition of heavy cream…This combo will make you gassy. In addition, the individual elements of the dish like beech mushroom pickle and pomegranate gastrique were buried and mixed in with the risotto. The short rib was better tasting and better for the stomach, but the mint flavor was unbalanced in the curry sauce. The final dish we got was the Chai Sticky Toffee Pudding Cake. This was overwhelming to say the least: crème anglaise was poured in a moat of caramel instead of on the cake, so that flavor/texture was wasted; the portion size was far too large for the sheer sweetness that dish exhibited; and the cake’s fluffy texture was lost because of the amount of caramel that it was soaked in. Service -wise our waitress was polite, but impatient. After finishing main courses, she gave the check without inquiring if we would like dessert. A refill of standard coke was not free, but remained a mystery until the bill revealed a $7.00 charge for two cans. For now, this restaurant is a good place to have a drink and a snack…not so much a place to enjoy dinner + dessert.

Owner Response: A fusion of New American and Indian cuisine means you should bring the best of both worlds together. The fusion dishes I ate at Of Course Kitchen had clashing flavors and textures. In addition, New American cuisine has its origins in French cuisine, so to say that your food is New American fusion but not French is conflicting.

I understand that Pongal and your risotto were not the same. I said your risotto tasted “like” Pongal. And to say that my guttural reaction to a creamy risotto with curry leaf flavor was an allergic reaction is unreceptive. My father too had mild diarrhea after eating your risotto. This is not about allergic reactions and more about what ingredients should you or should you not combine.

Never should a curry be unbalanced…food in general should never be unbalanced. If it tastes too sweet, you add salt. If it tastes very rich, you need some acid to balance it out. These are basic principles of cooking, not just for curries. The short rib mint curry sauce had a bitter edge from the mint. Generally that means that there is too much mint or other ingredients need to be increased to smooth out the bitter mint flavor.

There is not a single toffee cake, let alone dessert I have ever eaten that has had that much caramel around the dish. I also have never seen crème anglaise poured into a liquid caramel ever in my life.

I asked for a refill, and the waitress brought the refill. She did not mention of any lack of soda machines or lack of free refills.

I never asked for a check either. I said we were done with the food in front of us.

The point of reviewing is to show the reality of a restaurant business; reviews are not entirely an advertising platform. As an owner of a new restaurant, you should be open to criticism; I do not believe I have made any derogatory comments about your restaurant as a whole, but rather I have commented on the things that need work. In addition, your reply to my review has twisted what really happened. This particularly will bring the reputation of your restaurant far more down than my single review ever would. Please learn to be open to any comments, good and bad, for the sake of your business’s success. I wish you luck...

Great service with a unique concept in the greater Kansas City Area.

I was visiting Overland Park for work alone, and wanted to try some of the best restaurants the town had to offer. Of Course came up on a couple of lists, and I was intrigued at the concept and by the listings on the menu. I also desperately needed a break from BBQ, and I love trying Indian and Indian-inspired cuisine.

As many of the reviewers noted, this is certainly a place best served for couples or groups, as the dishes are meant for sharing. Despite being in a plaza, the ambiance inside is beautiful - dark and cozy with minimalist yet elegant interior design. When I arrived, I was seated at a nice table and given the best of service. The waitress was extremely friendly and fast, despite the restaurant being quite busy.

Since I was dining by myself today, I decided to treat the plates as if I was eating a 3-course meal. I started with a cocktail called Wish You Were Here (a gin-based cocktail), then ordered 4 Oysters and Lamb Ragu before ending with the Toffee Pudding Cake.

The cocktail was complex, perhaps a bit too much for my taste. There was a lot of flavors going on, but I was still able to enjoy it.

The oysters were served raw, but well prepared with some Indian spices. While not the best oysters I have ever had (although to be fair, we are in the most landlocked state in the country, they were still great and of good quality and flavor for a non-grilled oyster.

When ordering, The Lamb Ragu really stuck out to me on the menu as I love pasta and lamb and was curious to see how they spiced it with the masala. The dish came out as large chunks of ground lamb smothered in a nice sauce served on a rather large amount of spaghetti. The lamb meat was well prepared and the sauce was subtle but tasty. However, I was disappointed at the overall presentation - it seemed out of place at an elevated restaurant.

I ended with the Toffee Cake at the recommendation of the waitress. I was so full from the pasta I was only able to eat half of the dessert, but it was great. The toffee and cream were delicious, and the date cake was a nice balance to the sweetness.

While I would have many other restaurants to come to in the area, I would recommend that those looking for an elevated date night in the OP area give this restaurant a look. It's a great spot for date nights with a lot of interesting dish concepts to try. If I were to come back, I would like to take a different route on the menu and not go with the larger plate...