Tannin Wine Bar & Kitchen’s summer menu gets it right with earthy and bright
Photo by Joe Ellett
Nestled off 16th and Walnut in the Crossroads sits one of Kansas City’s longstanding upscale wine bars. Under Chef Brian Aaron’s direction since its inception, Tannin Wine Bar & Kitchen has offered eloquent tastes and vibes to the Kansas City community for nearly 15 years.
As a prime destination for private gatherings and the intricacy of the establishment’s wine club, Tannin serves as a space for members of the metro to come together for evenings and nights full of rich flavors and top-notch service. Not only is the service hospitable, but the staff is incredibly informative, offering plenty of anecdotes on each specific wine and how the notes from the beverages immerse themselves within the meal.
And the service isn’t just for guests of the restaurant—During my two hours sitting on Tannin’s patio, three neighborhood dogs eagerly approached the front door. Their excitement said it all. They were here for treats, and Tannin’s employees were ready to serve. It was clear that these dogs and their owners frequent the storefront for a quick snack during walks downtown.
Recently, the wine and dine hub has introduced their seasonal summer menu, crafted delicately by Chef Aaron intended for innovative and complex palates. The Pitch had the opportunity to savor some of Tannin’s new flavor.
The three-course meal began with Tannin’s Spring pea risotto ($16). With pleasantly thin pancetta and peas mixed into the creamy risotto, this dish is incredibly rich and savory to get the taste buds hopping early. Incorporating the use of Green Dirt Farm’s Dirt Lover cheese, a sheep milk rind cheese, the additional dairy adds even more thickness to the dish.
This starter may be considered a bit heavy, considering all of the rich components that are infused. That’s where Tannin’s wine pairing comes in—Paired with a pinot grigio, this combination of the intensely rich commodity alongside the crisp, dryness of the select white wine cuts through the savoriness.
Photo by Joe Ellett
Following the Spring pea risotto was the toasted pine nut couscous ($28). Looking down at this dish, it was hard for me to put my fork and knife to it. The hues of all of the different sustenance were captivating, to say the least.
The fluffiness of the couscous, sweetness from the beets, earthy tones from the mushrooms, tanginess from the crumbled feta, crunchiness from the toasted pine nuts, and slight zip from the tahini lemon sauce intersect in this dish. None of the ingredients stand out too strongly among the crowd.
Incorporating all of the nourishment into one bite is the perfect execution for this dish. While it is pleasant to get a quick bite of each separate food and enjoy them for what they offer, when paired, the dish truly shines.
The wine pairing for the main dish was a sauvignon blanc, selected by Chef Aaron’s staff. The light-bodied white wine mixed perfectly with the exceptional tastes and gentleness of the couscous.
Photo by Joe Ellett
To finish the evening off, the blackberry lemon bar ($12) was a great kicker. The dessert is topped with vanilla whipped cream, strawberries, blueberries, and raspberries before diving into the layers of blackberry preserves, curdy lemon, and graham cracker finish.
This bright dessert was a great way to round out the two thicker dishes that preceded it. The sweetness from the whipped cream and blackberry is brought back down to Earth as the tartness of the lemon helps balance the act. This small but mighty third course takes quite simple components and truly blankets all of the flavors into a rich, gratifying concoction.
Paired with a bubbly brachetto, the two coincide to round out the entire meal. It is clear that the minds behind Tannin’s wine operations genuinely know when and where each wine fits in the picture.
Tannin Wine Bar & Kitchen is located at 1526 Walnut St, Kansas City, MO 64108. They are open from 4 p.m. – 12 a.m. Monday through Thursday, 4 p.m. – 1:30 a.m. Friday and Saturday, and 4 – 11 p.m. Sunday.
