Bread & Butter Concepts’ welcomes our seventh restaurant concept, finding itself a fitting home amongst the Spanish-inspired architecture of the Country Club Plaza. Opening its doors on Tuesday, August 4th, 2015, República (rē•poo•blē•kuh) will offer a Spanish convivial where social and interactive dining intermix, serving a modern take on traditional Spanish cuisine.
República’s space invites locals and destination eaters alike to enjoy the relaxed, yet lively, atmosphere with ample seating for dining and drinking. The décor features a mix of both industrial and refined elements including a sizable, back-lit Spanish mural that greets guests as they enter through the dark-stained wood walls, which are continued throughout the entire space. The spirit of Barcelona’s lively tapas bars is channeled through dim lighting of iron chandeliers, blue Spanish tile, a wall of porróns and bold, colorful accents.
Setting the scene for a sobremesa is one thing, cooking for it is another. With over 75 percent of ingredients imported from Spain, guests can expect a truly authentic dining experience, however, República’s cuisine goes far beyond the typical Spanish fare. Executive Chef, Bradley Gilmore, and Chef de Cuisine, Robert Cantú, have created Spanish-inspired menu executed with panache in the Bread & Butter Concepts way – which is to say, it brings a contemporary rendition and isn’t afraid to go off the script.
“We really wanted to stay true to Spanish culinary traditions while putting our own modern spin on dishes along with local flavors and ingredients.” says Chef de Cuisine Robert Cantú.
The menu consists of Tapas which range from cold to hot and small to large, and Paellas with two options changing daily for dinner. One of the most recognizable Spanish items on the menu is the Patatas Bravas, which, traditionally, are fried white potatoes served with a spicy tomato sauce or aioli, but Gilmore and Cantú take Patatas Bravas to a whole new level with their variation of oven-roasted purple Peruvian potatoes, black garlic aioli and tomato jam. Another recognizable Spanish dish not to be missed is the Gambas, which are traditionally very plain, but Gilmore and Cantú transform this classic with seared Fresno peppers, chili oil, garlic oil, toasted garlic and rye garlic, presented in a sizzling skillet with grilled bread.
However, tt’s the highly interactive dining experience that will truly attract a crowd. República will offer several dishes prepared or finished tableside, including Paella which will be mixed and served for guests at the table, and smoked Ahi Tuna Skewers presented by servers. Guests will also have the opportunity to play a part in the cooking process themselves with a Wagyu strip streak that is presented with a hot rock to be cooked at the table.
“Our menu is made specifically to open up the dialogue between the kitchen, bar and guests,” says Founder & CEO, Alan Gaylin. “We want people asking questions and seeing the new, unique ways we’re presenting food.”
Not to be forgotten is the beverage program at República which also builds on the interactive dining experience. Featured are seven variations of Gin Tonics, poured tableside, as well as original signature cocktails made with housemade bitters, syrups and infusions, each having a Spanish influence. An impressive wine selection will pull from the various regions of Spain, with the opportunity for guests to enjoy selections using traditional porróns. Accompanying the wine is Kansas City’s only true sherry list, ranging from bone dry to super sweet, making for the perfect companion to any course.
República’s official grand opening is Tuesday, August 4th, 2015 at 4pm. Preceding the grand opening are guest serves and VIP parties taking place July 31–August 3, all invite only. Proceeds from events will benefit Wayside Waifs, Kansas City’s largest no kill pet adoption campus.
República’s business hours: Monday-Friday 11:30am-2pm, 3pm-1:30am; Saturday-Sunday 3pm-1:30am. Find us online at RepublicaKC.com, Facebook.com/RepublicaKC, Twitter: @Republica_KC, and Instagram: @RepublicaKC