Farm-To-Fire Steak Night: It’s What’s For Dinner

Photo by Josh Montes

If you’re like me, the dulcet strains of Aaron Copeland’s Rodeo inexplicably make your mouth water for a thick, medium-rare steak. If you’re also like me, supporting local restaurants, ranchers, and farmers is essential. Fortunately, The Farmhouse in the River Market provides a great way to do that with chef Vincent Paredes’ Friday and Saturday steak nights.

The Farm-to-Fire Steak Night is available on Fridays and Saturdays from 5 p.m. to 8 p.m. starting this weekend, October 22 and 23. Although The Farmhouse has always offered great farm-to-table fare, the weekend offering will pivot to a more traditional steakhouse menu. Steaks will be hand-butchered in-house and available a la carte.

Of course, no steak night would be complete without the requisite accouterments, and The Farmhouse has plenty. Add some roasted Brussels sprouts or braised root vegetables or one of their enticing salads. Vegetarian? While steak may be the star of the show, there are options for vegetarians and vegans as well.

The new menu is a way for Paredes to show his love for grilling.

“Kansas City loves a good steak—it has for a long, long time,” Paredes says. “This new dinner concept at The Farmhouse will pay homage to that rich history and highlight my love of grilling, barbecuing, and featuring food from local ranchers and farmers that collaborate with our team. We think guests will love creating their own unique dining experience.”

Of course, no steak dinner is complete without wine and an indulgent dessert. The Farmhouse will offer half-price bottles of wine on Fridays and Saturdays. Pastry chef Kirsten Montgomery will also create comforting desserts suitable for a midwestern palate.

Make reservations for Farm-to-Fire nights on Tock or at

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