Fox and Pearl is a Midwestern Bistro by Chef Vaughn Good in Kansas City’s historic Westside neighborhood. Chef Good utilizes traditional preservation techniques, a smoker and live fire hearth to create his rustic and soulful cuisine.
Chef Good grew up with Southern and Midwestern cooking. His food memories are rich with family tradition. After attending The International Culinary Center (founded as the French Culinary Institute), he returned to the Midwest to embrace his roots. He started Hank Charcuterie in 2014 as a butchery and charcuterie, but it quickly evolved into a restaurant concept. Fox and Pearl, is the rebranding concept as a full service restaurant in Kansas City, MO.
The mission of Fox and Pearl is to create high quality food with integrity. Chef Good works directly with the farmers to bring the best ingredients to his restaurant. He sources produce and meat locally and butchered whole animals in–house. Fox and Pearl has a local, seasonal, handcrafted menu.
Fox and Pearl, has taken up residence in Kansas City’s historic Westside neighborhood in an old Swedish Lodge with beautiful bone structure. Located on a corner lot on the edge of the Crossroads at 2143 Summit St., the lodge was built in 1907. More than a century later, the location offers easy access to freeways and includes plenty of free parking.
When Vaughn and his partner and business partner Kristine Hull first looked at the building, they saw potential in its many architectural features. They also liked that the neighborhood has a deep sense of community.
“We wanted the space to have a sense of timelessness to suit the building and the neighborhood, to create a restaurant we hope will become a tradition,” Kristine says, adding Fox and Pearl takes the middle names of their two young daughters.
Blue-and-white subway tile at the front entrance spells out the building’s incarnation as a drugstore. One of the main features of the interior space, refurbished by developer and preservationist Adam Jones, is the grand 12- to 16-foot ceilings and banks of storefront windows with leaded glass transoms on both the South and West facades.
The windows flood the space with natural light perfect for an indoor growing space. Kristine, who has a design degree, chose food-focused plants such as citrus, olive and fig trees and herbs to add shading, warmth and texture. The absence of art on the wall places the emphasis on the interaction between the food and the diner. Books situated on shelves around the restaurant serve as the staff’s personal reference library.
Main level: (Seating for 32 around tables; 16 at bar): Light and bright, gather around reclaimed white marble bistro-style tabletops or choose round tables and round booths surrounding a full-stocked bar featuring craft cocktails and a natural wine list.
Upper kitchen level (Seating for 38, including 18 at a communal chef’s table): Wooden tables for family-style and farmhouse dining around an antique farmhouse communal chef’s table near the cooking hearth, , as well as a mix of flexible banquettes and booths.
Lower level: (Seating for 8 at the bar; an additional 26 around tables scattered throughout the space): Take a spiral staircase down into an intimate speakeasy-style bar area with velvet booths/banquettes, exposed rock and brick plus sight lines into the curing room.
Patio: (Seating for 30): The secluded planter lines the and patio also adds lazy seating for warm days. Dine under the wisteria-covered trellis or in the shade of established trees.
Music: The first major purchase for the new restaurant was a vintage sound system to spin chef’s vinyl record collection.