Chaz offers a sexy and intimate atmosphere in harmony with Chef Charles d'Ablaing's distinct brand of modern American cuisine. The innovative menu features fresh, seasonal Kansas City ingredients infused with regional southern influences liked fried green tomatoes, shrimp & grits and sour cream fried chicken. The playful mix of flavors and foods adds gastronomic zing to hand-cut prime aged beef, pork, seafood, and vegetarian dishes, artfully plated. A well-edited list of wines from regional and international vintners complements Chaz's sumptuous culinary experience.
With a passion for local, fresh food, Chef d'Ablaing regularly features specials based on what growing in the gardens or found at Kansas City farmers' markets. A tempting dessert menu features decadent concoctions, perfect with an after-dinner cocktail or port. Whether you are in the mood for a romantic dinner or entertaining business colleagues, Chaz on the Plaza will seduce your senses!
Click to see Chef d'Ablaing demonstrate his braised beef short rib with rosemary and apple grits.
CHAZ Gift Cards
For the foodies in your life, give the gift of a dining experience at what TripAdvisor reviewers call one of Kansas City's best restaurants. Click to purchase a Chaz on the Plaza Gift Card for amounts from $25.
new for the most discerning beef lovers...
Chef d'Ablaing is now featuring a super-premium, local source of beef for his already sensational beef tenderloin and Kansas City Strip Steak. Rancher Tim Hatfield raises hormone and antibiotic-free, naturally raised Angus beef on High Summit Ranch south of Maryville, Missouri. The Nodaway County property has been in the Hatfield family since 1880. Tim's 50-head herd of Angus steers is grass-fed during the growing season and fattened through winter on locally grown alfalfa and a secret formula of mainly local grains. The beef is is generally aged 21 days and is processed by Paradise Locker Meats in Trimble, Missouri. Under an exclusive arrangement, Chaz receives only the choicest cuts of these carefully tended beef cattle. The supply is limited and therefore not on the menu but offered on request only. If you are a beef purist and seeking an unbelievably flavorful cut of meat, ask your server.
chaz Introduces new luncheon menu
In his newest, most transformative menu since joining Chaz, Chef Charles d'Ablaing presents a culinary paean to his boyhood home in the South and the city he now calls home. Experience his Southern flair in a traditional shrimp gumbo, Shrimp Po' Boyz, and open face meatloaf with red onion gravy and sunny side farm fresh egg. His love for Kansas City barbecue comes out in house smoked burnt ends glazed with his own barbecue sauce and fried pickles, baby back ribs with cowboy beans and sweet & salty coleslaw, and pulled pork sandwich.