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Get it while you can! Spanish Octopus cooked to perfection atop crispy local potatoes over a fermented black bean sauce! This is not for the feint of heart, there’s a lot of big flavors happening! We will see if it makes it to the next round of
Our beef tartare is original and scrumptious. Inspired by a dish a visiting chef prepared when @ryan.brazeal was working for @geoffreyzakarian years ago. Roasted beets complement the hand cut sirloin and wasabi tofu purée adds a fiery kick rou
So simple. So humble. So delicious. We flash fry unadorned cauliflower till it’s golden and concentrated before tossing it with a cashew cream and house made hot sauce. It’s finished with our own unique umami crunch. A real show stopper!
This is such a special time of year for us. The first local greens and small root vegetables start appearing at the farmers market. It’s a great feeling when you can incorporate ingredients with such a small growing window into your daily menu.
We are looking for a part time host to work Friday and Saturday evenings! Email info@novelkc.com for details or to apply! 🌷
Wild Alaskan Halibut is here! Pickled Strawberry Gochujang sauce with red and green cabbages! 😋
We have a rare server/bartender position available! Full time (28-32 hours). Paid weekly. Meal provided. Email your interest to info@novelkc.com 😋
Looking for a line cook to round out our small happy team! Email chef@novelkc.com for details or to apply!