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THIS RESTAURANT IS CLOSED Starker's Reserve Restaurant Review: Born in rural Kansas on a cattle and wheat ranch, executive chef John McClure has traveled far and wide and come back home. Trained at the Culinary Institute of America in New York, McClure spent two years working in New Orleans under Frank Brigtsen and with Michael Smith and Debbie Gold at The American Restaurant and 40 Sardines. His ever-changing menu brims with local goods---from Kansas beef to Ozark-area-grown mushrooms---offering an amalgam of all those experiences. Begin with a classic: Starker's Bookbinder soup with steamed fish in rich sherry broth. Move on to seared foie gras with hot beignets and almond and orange relish. He also knows how to do fish, whether he's putting a fine crust on pan-seared halibut or fashioning lump crab cakes. For dessert, ask for Cleo's snickerdoodles, fresh-baked from his grandmother's recipe. One of the most romantic dining spots in Kansas City, Starker’s has an exceptional wine list. Moreover, white-gloved service ratchets up the dining pleasure further. But don't rule out lunch service: weekday offerings include a grilled shrimp po’ boy, niçoise salad with poached ahi and 16-ounce grilled rib-eye with fries, green salad and garlic bordelaise.