When the trend for many American restaurants perception of travel to the future includes sitting at bare wooden tables, one with table cloths is a refreshing re encounter with leisure dinning away from college days cafeteria. Sitting in a recondite off street road in suburban Kansas City, Tatsu's has both a touch of class, and some quirkiness specially in the menu, and in the service, which has not significantly changed in years.
They have appetizer escargot which are deceiving as being very diluted with morsels of mushroom as a cheap expander. The carrot soup sweet and a generous use of uncalled for sugar in the sweetbreads. On the other hand, the duck breast and its pepper reduction sauce was outstanding as was the ox tail and fish of the day. The dessert selection was unusual, for Kansas City, offerings a few items bellow tow track size in calories.
By contrast of the quality and preparation of the main component the each entree they included remnant of pioneer days taste, plain boiled vegetables.
The selection of beers is limited to the watery 3.5% Kansas special, while the wine selection has a constant unifying element, every glass we checked, cost the same as the entire bottle in the local supermarket. Such generous profit is not translated to good alertness in the service. Maybe it could be due to being a Sunday night but recollections comprising several years do not recall much better traits.
Of the few "French" restaurants in the Kansas City area this one is in the middle range in price, quality of the food and polish of their so called service. Yet, it is one to find welcome relief from the boring, almost interchangeable, menus of most above median to high cost of the areas restaurants fares. This kitchen seems to have more talent than those designed around a grill and cooks trained in more than a couple of hours.
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