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About The Rieger
A Classic American Grill in a beautifully renovated, former hotel. Located in the historic Crossroads Art District of downtown Kansas City, The Rieger serves lunch and dinner with a focus on locally sourced, farm fresh seasonal ingredients. Chef and Owner Howard Hanna's French and Italian inspired cuisine strikes a perfect balance between bold sophistication and rustic sensibility.
The bar features a small, handcrafted cocktail menu with a wine list heavy in French and Italian wines.
The accommodating staff and warm environment make The Rieger perfect for any occasion.
Kansas City, MO 64108
American, Italian, French
Hours of Operation:
Dinner: Monday - Thursday: 5:00pm - 10:00pm, Friday & Saturday: 5:00pm - 11:00pm
Happy Hour: Monday-Friday:3:00pm-6:00pm
$30 and under
AMEX, Discover, MasterCard, Visa
The most accommodating staff in KC!
Plenty of off street and on street parking. No fee.
KCATA MAX Bus Line (Crossroads Stop), Bus line 57 (Walnut & 20th).
Private Party Facilities:
A wine room adjacent the main dining room serves as the the private dining and party space for The Rieger. Seating up to 40 people comfortably, a separate patio space connects adding an additional 12 outdoor seats. 2 long, 16 ft hardwood tables made of salvaged cypress give this room character. Each table seats up to 18, and an additional table for 6 is available.
Separate menus are available, family style service, punch service, and entertainment are all options. Please contact Amy Smith at 816.471.2177 for more details.
Private Party Contact:
Amy Smith: (816) 471-2177
Banquet, Bar Dining, Bar/Lounge, Beer, BYO Wine, Chef's Table, Corkage Fee, Counter Seating, Farm to Table, Full Bar, Happy Hour, Late Night, Non-Smoking, Outdoor dining, Outdoor Smoking Area, Private Room, Takeout, Wheelchair Access, Wine
Special Events & Promotions:
We often have special events. Please call us at 816-471-2177 for details on what we have coming up next!
The Rieger Ratings and Reviews
Our party of 6 really enjoyed the cocktails at Manifesto prior to dinner. Great atmosphere! Dinner was another story. We had a 7:15 reservation and were not seated until shortly after 8. I realize the restaurant staff cannot hurry along slow diners but this seemed an excessive time to wait, with a reservation. The restaurant staff did not make any moves to seat us until we began to get impatient, like any hungry horde, and said something to the host. This was a special occasion for us and the delay in seating interrupted the momentum of the evening. Once seated and ordering began, the charcuterie platter was a hit! Great combo of exotic meats. Among our dinners, the best meals were the chicken, catfish and steak. The rabbit pie was dry and the soft-shell crab dinner was skimpy. The Chef comped an order of potato rolls for the delay in seating us. They were ok, but we already had plenty of bread on the table and maybe a comped dessert would have be nice since the restaurant staff knew our celebration was a birthday. I'm sure The Rieger could care less, as business was booming on Saturday night, but we will probably not visit again.
Chef Howard is a gem in Kansas City, he's worked with the best in the world and we are lucky to have him. His touches on every dish assure an authentic translation of his vision every time. The creativity is limitless and we are reminded every time we go just how special the place is.
The drinks are very well crafted.
The food is amazing. Pork soup is always fantastic. The steak was perfect and my wife's fish was superbly prepared.
The staff is very friendly and knowledgeable.
I love the relaxed atmosphere in the restaurant.
A jewel in the downtown KC area.
This place never disappoints.
Colby was hosting and despite my request to sit somewhere other than in the middle of the restaurant, he said there was no availability and sat my partner and I in the middle. I had a reservation and it was only 6pm. I then watched as a dozen other, perhaps more 'traditional' couples, were ushered in and sat at more desirable tables. Disappointing treatment Colby.
Cocktails were great. Very different! Service was spot on both at the bar, and for dinner.
Perfect for foodies, but menu I felt was limited. I had the scallops, one of their specials of the day, along with the beet salad. It's a very small venue, and it was noisy on a Friday night. Great for girls night out dinner.
This was our first time dining there; we chose it to celebrate an anniversary because we had heard great things from friends. It was a fun date & we really liked the drink menu. All of the food we tried was tasty and all of the staff were very welcoming, kind, and helpful with recommendations. Will return and recommend.
The Reiger is one of those places that people tell you you got to got to when your in town. It's defiantly a place to check off your Kansas City check-list. The cocktails are very inspired, the charcuterie is savory, and the dishes are memorable. Hats off to the staff and the kitchen.
We had a good experience but the server wasn't very polite, we had a few questions about the menu but the server made us feel stupid for asking about the items.
The food was incredible and the open kitchen was fun. Our drinks were the best cocktails we have ever had.
Overall a very good meal. Fun atmosphere and nice wait staff. Food was very good but did not care for the buttermilk dessert or the gnocchi pasta. The other dishes were great and make sure to make a separate reservation for the speakeasy bar in the basement. Fun place to eat and drink.
Three for dinner in a busy Friday night. Started with cocktails -- special of the day which conjured a fruity Manhattan soda, the Disco Blossom which was crisp, fruity and springy, and the Vampiro which tasted like a slightly alcoholic grape soda. Menu: far too fussy and full of obscure ingredients no one was familiar with; we searched for a couple of appetizers to share, but they did not have the bite size finger foods we wanted, so ordered the nettle risotto and polenta verde. Both dishes were okay-- but really belonged underneath an entree, rather than served as an appetizer. The beet and another salad with a smoked salmon canapé were again fine, but very small, and I did not feel like I had the serving of greens I was after. Entrees: the Tonarelli with shrimp was very disappointing-- I expected the pasta to be teaming with the described myriad veggies and what I got was mostly just a serving of pale spaghetti, a very few tiny shrimp and nary a veggie in sight. The layered crepes were interesting but better suited to be cut into squares to serve as the shareable appetizer we wanted. The highlight was the Campo Linda Poussin which looked spatchcocked and was crispy and infused with flavor. Dessert was a trio of sorbets and ice cream, which again were fine, but I've made much better at home. I guess that would be my summation: everything was okay, but what I'm doing in my own kitchen is better, and that's not what I hope for when I go out.
My mother came in town and wanted to go out to eat. I had been wanting to eat at Reiger after reading several reviews on the food... The food did not disappoint and our waiter was great, as well. Now, as a single guy I was thinking this may be a future date restaurant, but I'm glad I went with my mother as it was extremely noisy and and cramped.
I went to the Rieger with a couple girlfriends. Our table was ready promptly at our reservation time. The drinks were delicious! Every dish we ordered was amazing, we especially loved the beet pasta. We ordered at the beginning and they did a great job of only bringing out our additional courses after we had finished the previous. The service was attentive but not intrusive. I even spilled my glass of water and immediately someone was cleaning it up and placing another water glass down. The ambiance is a little loud but it was a vibrant atmosphere. Would certainly return.
There is no question that shows Howard Hanna is one of the finest chefs not just in Kansas City but in the country. Yummy ounces amazing and the staff is simply the best of the best. We always have an amazing time and this is our go to location for fantastic food and celebration. We went there after our wedding ceremony as well as most birthdays and anniversaries. This visit, chef Hanna was not on site and yet his expediter kept the standard up to his expectations. Our friends, who had never been there before, did not miss out on one second of the founder not being The one running the kitchen that night. If you have not eaten at the rigor, I urge you to go as soon as possible. They change their menu through the seasons and use local products. There is something for everyone and I caution you to not try to change any of the menu items as he does a brilliant job balancing each and every plate.
My parents and I dined here on a weekday night and there was a quiet buzz which is perfect. We had some creative (and very good) cocktails below before out meal. The service was great from the hostess to bartender to server. They were knowledgeable and friendly but laid-back. We by the glass wine list was pretty small and did not feature any of our usual favorites so this could perhaps be improved. It is more of a cocktail restaurant anyways. We tried the crudo appetizer which was very fresh and flavorful. It was fun to try but I wouldn't necessarily order it again. My mother thought the house bread was very good. All of our entrees were good, the bison bourguignon being the stand-out. Overall, a more expensive meal but the price matched the quality.
Howard Hanna is a culinary maestro. The Rieger is, hands-down, one of the best restaurants in Kansas City. Not only is the building a 102 year old landmark in itself, but the food...THE FOOD...is exquisite. We experienced the tail-end of their winter menu, but were able to dabble a little with their spring menu by way of halibut and radishes. Everything tastes like it was picked or prep that very day, and most of it was! My fiance is a steak snob and this is his favorite in our city. Stop thinking about making a reservation here and just do it already! You will. not. walk out of there dissatisfied.
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