Café Sebastienne

Café Sebastienne gets gold from KC Healthy Kids

Café Sebastienne is the newest restaurant to earn Carrot Gold status for its support of local farmers and small business owners.

A customizable program designed by KC Healthy Kids, Carrot Gold status lets restaurants and institutions “start where they are” and move operations toward an ideal level of excellence in local food sourcing, sustainability, and healthy eating, following the mission and leadership of each establishment.

Kansas City Restaurant Week 2018

Kansas City Restaurant Week returns for its tenth consecutive year January 12–21, 2018 with more than 147 restaurants participating. This annual dining event allows for local and visiting diners to experience an array of metro restaurants, serving fixed-price/fixed-menu $33 dinners. Click here to review our 2018 dinner menu and learn more about this year's beneficiaries.


KANSAS CITY, MISSOURI—December 21, 2017—Mickey Priolo has wasted no time, jumping right in to manage daily operations at Café Sebastienne as part of the all-star team headed up by Tony Glamcevski, Director of Food & Beverages and Special Events, and Executive Chef Remy Ayesh.


KANSAS CITY, MISSOURI—August 9, 2017—After a national search and a process that included consultation with culinary experts from across the region, Kemper Museum of Contemporary Art’s Board of Trustees and Museum leadership have selected Remy Ayesh (pronounced, "reh-mee" "ash”) as the new Executive Chef of Café Sebastienne. Ayesh’s first day at Café Sebastienne was Monday, July 31.

Café Sebastienne Advances Process to Hire New Executive Chef

Following the unfortunate passing of Café Sebastienne’s Executive Chef, Jennifer Maloney, Museum and Café leadership launched into a national search (with a focus on the Midwest) to find the Café’s next Executive Chef. As this process continues, the staff of Café Sebastienne, who trained under Chef Maloney, are doing an outstanding job of maintaining the excellence that has always been their standard. Thank you for your continued patronage during this transition period. Kemper Museum looks forward to welcoming the next Executive Chef of Café Sebastienne this spring.

Café Sebstienne Sous Chef Janet Ross braves Cutthroat Kitchen: Tournament of Terror

On any given day, Cutthroat Kitchen is a scary place for chefs to be. It’s full of unforeseen pitfalls, like diabolical sabotages, not to mention an evilicious host who has no qualms about unleashing horror upon the competitors. But beginning next month, things will get a lot more frightening in the Cutthroat arena, as Alton Brown is set to kick off Cutthroat Kitchen: Tournament of Terror.

Lunch in Pictures: Café Sebastienne

Local food blogger Emily Farris of The Feed Me Blog, recently paid a visit to Café Sebastienne. In the entry Farris writes, "We started with the grilled asparagus, made with pancetta, a poached farm egg, Cremini mushrooms and sherry vinaigrette. It was perfectly rich and satisfying. Then we moved onto an order of fish tacos for the table. Because isn’t that what normal people do?

New Summer 2015 Lunch Menu

Soup du jour  |  cup 5  bowl  8

Egyptian feta spread | 9
mixed green salad • white balsamic vinaigrette • grilled flatbread

BLT salad | 12        small salad | 7        with grilled chicken | 6
Burger’s bacon • cucumbers • red onions • croutons • 
Carr Valley blue cheese dressing

Café Sebastienne trio | 12.75
half sandwich • salad du jour • soup du jour

Portobello-spinach clafouti | 15
sautéed spinach • heirloom tomato vinaigrette

Café Sebastienne Named to Three USA Today Top 10 Lists

#1 Best Lunch Spot
#2 Best Brunch
#4 Best Café

USA Today 10Best: Kansas City
By Lisa Waterman Gray

Chef Maloney cooks for Chef Ferran Adrià and Comida 2015

Excerpts courtesy of The Kansas City Star

Ferran Adrià ‘forages’ his way through KC and shares thoughts on smoke, technology
by Jill Wendholt Silva

Haven’t heard of Adrià? Or El Bulli, his now shuttered restaurant in the remote reaches of Catalonia? 

Think of foams and airs (made with liquid nitrogen to concentrate flavor), sous vide (cooking in a vacuum), thickeners (like agar, xathan or carageenen) and mind-bending, deconstructionist presentations that convince the eye they are sweet but are savory (or vice versa).