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Extra Virgin is chef Michael Smith’s Spanish-Mediterranean tapas restaurant in Kansas City’s Crossroads Arts District — open since December 2008, 17 years running. Wine Spectator Award-winning wine list. One of KC’s longest-running chef-driven independents.

Description

Extra Virgin is one of Kansas City’s longest-running chef-driven restaurants — a Spanish-Mediterranean tapas bar that Michael Smith has operated in the Crossroads Arts District since December 2008. Smith came from Gettysburg, South Dakota, trained in France, and worked under Charlie Trotter in Chicago before making Kansas City his home in the late 1990s. He won the James Beard Award for Best Chef: Midwest in 1999, cementing KC’s national dining reputation at a moment when it badly needed one. Extra Virgin is the distillation of everything he learned: a roving, globally-influenced menu anchored in Spanish tapas and small plates, a Wine Spectator Award-winning wine list, and a Crossroads room that has outlasted dozens of neighbors across 17 years. Open for lunch Monday through Friday and dinner Monday through Saturday.

Tier classification

Tier 2 — South Dakota–born, KC-dedicated 25+ year operator. Michael Smith was born in Gettysburg, South Dakota — not KC-born/raised.1 He relocated to Kansas City in the 1990s and has operated restaurants here for more than 25 years, winning a James Beard Award in his first decade in the city. Extra Virgin has been open since 2008. Smith is one of the most established independent chef-operators in the KC market. Tier 2 confirmed: long-tenure, civically invested KC restaurateur; not KC-born/raised.

Last verified: 2026-07-12 · Source: Extra Virgin KC official site · URL(s): https://extravirginkc.com/menu/ · Confidence: High (full itemized dinner, lunch, dessert, wine, cocktail, and beer menu with current prices pulled directly from the official site)

Spanish-Mediterranean small plates and tapas with a globally-influenced, chef-driven lunch and dinner menu; happy hour Monday–Friday 4–6pm (HH-marked items half price).2

Dinner — soups & starters

  • Daily Soup — chef’s choice, always made from scratch ($8)2
  • Mezze Spreads (HH) — beet hummus, carrot hummus, baba ghanoush, flatbread, wheat pita ($15)2
  • Lebanese Hummus (HH) — tahini-chickpea puree, olive oil, flatbread, wheat pita ($11)2
  • Marinated Olives — medley of olives, lemon, herbs, chiles, spices ($9)2

Dinner — salads

  • Fattoush Salad — Persian cucumbers, fruit, labneh, grape tomato, za’atar-sumac dressing, pita croutons ($13)2
  • Cucumber Salad (HH) — cucumber, peanuts, onion, cilantro-scallion, cumin dressing ($13)2
  • Green Bean Salad (HH) — broad and fava beans, green almond, arugula, shallot, radish, feta, honey-lemon vinaigrette, dukkah ($14)2

Dinner — vegetable & cheese

  • Sautéed Mushrooms — locally grown medley, salsa macha, sherry, cilantro-scallion ($15)2
  • Chickpea Fries (HH) — romesco sauce ($12)2
  • Halloumi & Muhamarra (HH) — seared halloumi, walnut muhamarra, pomegranate seeds, honey ($15)2
  • Grilled Bread & Ricotta — grilled rosemary bread, house-made ricotta cheese ($10)2
  • Goat Cheese Bourekas — puff pastry filled with goat cheese and caramelized onion, za’atar, seasonal jam ($15)2
  • Halved Fudgy Eggs (HH) — za’atar, scallion, chile, lemon, olive oil, cilantro-scallion, sumac ($9)2
  • Turkish Pide — flatbread, asparagus, feta, provolone, spinach, tomato, red onion ($16)2

Dinner — seafood & pasta

  • Raw Oysters — daily selection of east and west coast oysters, mignonette, lemon ($4 each)2
  • Smoked Trout Dip (HH) — crispy smashed potatoes, trout roe, harissa chili oil ($16)2
  • Paccheri Pasta — shrimp, nine-spice tomato sauce, pistachio, za’atar ($18)2
  • Linguini Clams — garlic, white wine, chili flake, fennel, butter ($18)2
  • Grilled Octopus — piquillo pepper puree, olive tapenade, seared Spanish chorizo ($15)2
  • Grilled Prawns — jumbo prawns, yellow pepper sauce, charred green onion, chimichurri ($24)2
  • Branzino — wood-oven roasted, Mediterranean garlic marinade, zhug, pickled Fresno chili ($28)2
  • Spicy Rigatoni Vodka Sauce — tomato-vodka cream sauce, chili flake ($18)2

Dinner — meat

  • Half Cornish Hen (HH) — garlic-cinnamon brine, pea hummus, grilled ramps ($18)2
  • Pork Ribs — Mediterranean rub, pomegranate molasses BBQ, tabbouleh ($20)2
  • Roasted Bone Marrow — pickled vegetables, scallion, pistachio dukkah ($21)2
  • Lamb & Beef Meatballs (HH) — ground lamb and beef, spices, spring onion tahini yogurt, garlic paprika oil, shaved almond ($22)2
  • Grilled Ribeye — chipotle onions, pistachios, parsley ($42)2

Lunch (Mon–Fri 11:30am–4pm) — soups & salads

  • Daily Soup — chef’s choice ($8) · Hearty Minestrone — fresh vegetables, hearty tomato broth, EVOO ($8)2
  • Fattoush Salad ($13) · Cucumber Salad — cumin vinaigrette, peanuts, cucumber, onion, cilantro, scallion ($12) · Caesar Salad — Caesar dressing, parmesan, sun-dried tomato, croutons ($12) · Spinach Salad — almonds, goat cheese, Dijon mustard dressing ($12) · Soup & Salad Combo — choice of soup and mixed green salad, radish, red wine vinaigrette ($13); add chicken +$6 or shrimp +$82

Lunch — handmade pasta

  • Rabbit Gnocchi — leeks, breadcrumb, shiitake, parmesan ($15)2
  • Rigatoni Bolognese — meat sauce ragu, grana padano cheese ($15)2
  • Penne Vodka Sauce — tomato-vodka sauce, chili flake ($15)2

Lunch — sandwiches (add hand-cut fries $5)

  • Pastrami Reuben — swiss cheese, sauerkraut, thousand island dressing, pumpernickel, pickle ($15)2
  • Grilled Cheese — havarti, cheddar, gruyere & swiss, cup of soup of the day ($13)2
  • Smithburger — ground ribeye, white cheddar, lettuce/tomato/onion, port ketchup, house bun, hand-cut fries, pickle ($16)2
  • Catalan Bikini Sandwich — chorizo, piquillo peppers, manchego, aji amarillo aioli, grilled sub roll, honey drizzle ($15)2
  • Duck Meatball Sub — house-made duck meatballs, marinara, provolone, sub roll ($15)2
  • Chicken Parmesan — breaded chicken breast, provolone, marinara, spicy cherry peppers, sub roll ($15)2

Lunch — EV favorites

  • Grilled Bread & Ricotta ($10) · Chickpea Fries — romesco sauce, tomato, almonds, chilis ($12) · Hummus & Flatbread — Lebanese hummus, house-made wood-fired flatbread ($10) · Mezze Spreads ($14) · Grilled Asparagus & Artichoke — mint and dill vinaigrette, frisee, shaved manchego ($17) · Roasted Half Cornish Hen ($18) · Grilled Prawns ($24) · Goat Cheese Bourekas — flaky pastry, goat cheese, caramelized onion, fruit jam ($14)2
  • Lunch specials: Tuesday birria tacos $15 (all day) · Wednesday pizza $15 (11:30am–3:30pm)2

Desserts

  • Soft-Serve Ice Cream — chocolate, vanilla, or swirl with homemade cookie ($8)2
  • Churros — spiced chocolate sauce ($8)2
  • Seasonal Fruit Crostada — a la mode ($8)2
  • Turkish Coffee Chocolate Torte — chantilly cream, candied nuts, caramel sauce ($8)2

Wine, cocktails & beer

  • By-the-glass/bottle list spans sauvignon blanc, pinot grigio, rhone-style white blend, chardonnay, rosé, moscato d’Asti, brut rosé, prosecco, pinot noir, garnacha, malbec, red blend, sangiovese, and cabernet sauvignon2
  • Classic cocktails: daiquiri, Sazerac, French 75, sidecar, old fashioned (J. Rieger & Co. KC whiskey), barrel-aged Manhattan, barrel-aged Negroni ($13–$15)2
  • House cocktails ($13 each): Kiwi Dem Boyz, Sgt. Peppers Lonely Hearts Club, Banannie Are You Ok, Tropic Like It’s Hot, The Girl Next Door, Show Me Da Wray, Creole Lady Marmalade2
  • Beer/seltzer/cider selection includes Boulevard (Unfiltered Wheat, Pale Ale, Tank 7), KC Bier Co. Dunkel, Modelo, Miller Highlife, Stiegl Grapefruit Radler, Elysian Space Dust IPA, Delerium Tremens, Founders Porter, Deschutes N/A IPA, Suntory -196 vodka seltzer ($5–$9)2

Sources

Footnotes

  1. KCUR — “Kansas City chef Michael Smith realized ‘there was a bigger world’ through food” (Dec 9, 2022) — https://www.kcur.org/podcast/up-to-date/2022-12-09/kansas-city-chef-michael-smith-realized-there-was-a-bigger-world-through-food — Confirms: Michael Smith (Gettysburg, South Dakota origin); trained in France; Charlie Trotter’s (Chicago); arrived KC late 1990s; James Beard Award Best Chef Midwest 1999; Extra Virgin opened December 2008. Also: Ponderworthy — “Extra Virgin Kansas City: Why This Crossroads Staple Still Wins After All These Years” — https://ponderworthy.com/extra-virgin-kansas-city-why-this-crossroads-staple-still-wins-after-all-these-years-1gz2 — long-tenure Crossroads institution context. ↩

  2. Extra Virgin KC — official menu, https://extravirginkc.com/menu/, accessed 2026-07-12 — Confirms: full itemized dinner, lunch, dessert, wine, cocktail, and beer menu with current prices and ingredient descriptions. ↩ ↩2 ↩3 ↩4 ↩5 ↩6 ↩7 ↩8 ↩9 ↩10 ↩11 ↩12 ↩13 ↩14 ↩15 ↩16 ↩17 ↩18 ↩19 ↩20 ↩21 ↩22 ↩23 ↩24 ↩25 ↩26 ↩27 ↩28 ↩29 ↩30 ↩31 ↩32 ↩33 ↩34 ↩35 ↩36 ↩37 ↩38 ↩39 ↩40 ↩41 ↩42 ↩43 ↩44 ↩45 ↩46 ↩47 ↩48 ↩49

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On the record — ks.city/registry/extra-virgin · record updated 2026-07-17