Frankie Pickles

Frankie Pickle’s Tackle Box Tavern & Fish House is an upscale seafood pop-up by chef Brandon West and Sheena Nicholls, opened May 2026 at 3939 W 69th Terrace in The Shops of Prairie Village — the former Scratch Gourmet Kitchen space. “Seafood with soul”: Cajun/Low-Country small plates, a signature cheddar-chive lobster roll, seafood mains, and family-style boils. Named for the couple’s daughter, Frankie Rose (“Pickle”). It was a limited-run pop-up serving lunch and dinner Fridays and Saturdays through July 2026 (Scratch offered the space to metro chefs to test concepts), so operation past that window is ****. West is a co-founder and former chef of lula-southern-cookhouse.

Description

Frankie Pickle’s Tackle Box Tavern & Fish House is chef Brandon West and Sheena Nicholls’s upscale seafood pop-up, opened in early May 2026 in the former Scratch Gourmet Kitchen space at 3939 W 69th Terrace in The Shops of Prairie Village. Scratch relocated to 3931 W 69th Terrace (the former Story space) and offered its old spot to metro chefs and mixologists to test new concepts; Frankie Pickle’s took it for lunch and dinner Fridays and Saturdays through July 2026, alongside private parties and ticketed wine dinners. The name honors the couple’s daughter, Frankie Rose (“Pickle”).

The cooking is Cajun/Low-Country “seafood with soul”: small plates like Bloody Mary oysters and a blue-crab boudin tamal, a signature cinnamon-roll-shaped cheddar-chive lobster roll, mains such as gumbo pot pie and catfish on grits, and family-style boils and fried-fish platters. Sheena Nicholls — executive chef at Lake Quivira Country Club — is the pop-up’s pastry chef.

Brandon West brings a serious scratch-cooking pedigree: after culinary school at Johnson County Community College he apprenticed at St. Joseph’s Benton Club, cooked at Smithville’s acclaimed Justus Drugstore, then spent four years at James Beard–winning Craigie on Main in Cambridge, MA, rising to executive sous chef. He returned to KC in 2017 to help open Black Dirt, later co-founding and cheffing at lula-southern-cookhouse before leaving to build a concept of his own. West has said he hopes to expand the brand into barbecue and hot-chicken concepts.

Note (disambiguation corrected 2026-07-12): an earlier draft split this into two “Frankie Pickle’s” businesses (a supposed separate two-weekend pop-up under different ownership). Primary reporting confirms there is one Frankie Pickle’s — this West/Nicholls seafood pop-up. The prior two-entity framing was an error and has been removed.

Menu

Last verified: 2026-07-12 · Source: Startland News feature (owner interview, Joyce Smith) · URL(s): https://startlandnews.com/2026/05/frankie-pickles/ · Confidence: Medium (a rotating pop-up menu documented in a press feature; items and family-style prices confirmed, individual small-plate prices not published; the pop-up run was scheduled only through July 2026, so this menu may not reflect current/continued service)

An upscale Cajun/Low-Country seafood pop-up menu — “seafood with soul”: small plates, a signature lobster roll, seafood mains, and family-style boils, plus a lighter Friday/Saturday lunch of baskets, boils, salads and oysters with daily specials.

Small Plates

• Bloody Mary Oysters — oysters prepared Cajun Bloody Mary style¹
• Blue Crab Boudin Tamal — blue-crab boudin in masa from Yoli Tortillería¹
• Fish Stix — with squid-ink anchoïade, Kewpie mayo, and capers¹
• Peel N Eat Golf Shrimp¹
• Mussel Cassoulet¹

Salads

• Crab Caesar¹

Signature & Mains

• Cheddar Chive Lobster Roll (signature) — shaped like a cinnamon roll, with a lobster-mousse filling, lobster velouté, white cheddar béchamel, and warm tarragon lobster salad¹
• Gumbo Pot Pie¹
• Ribeye¹
• Jerk Snapper¹
• Catfish on Grits — with crayfish gravy¹

Family Style

• Seafood Boil — shrimp, mussels, andouille sausage, sweet corn, red potato, and celery ($39; add lobster, blue crab, and/or crab legs for an extra cost)¹
• Fried Fish Platter — gulf white fish, catfish, shrimp, oysters, farm slaw (seasonal veggies), hushpuppies, and pickled green tomatoes ($42)¹

Lunch (Fridays & Saturdays)

• Shrimp or Catfish Basket, boils, salads, and oysters, plus daily specials — e.g. a soft-shell crab po’boy with Cajun Kewpie mayo, charred romaine, and fried green tomatoes¹

Dessert (pastry chef Sheena Nicholls)

• Brownie — with house-made smoked vanilla ice cream and candied pecans¹
• Lemon Tart — with stewed berries, tarragon, and whipped cream¹

Tier classification

Tier 2. Brandon West is an established KC independent operator with a documented history launching catering and restaurant concepts in KC (Kravin’ It KC, Lula Southern Cookhouse). The business is independently owned with no corporate affiliation. KC-native status — if West is KC-born, escalate to Tier 1 consideration; the “dedication to KC” is strong regardless.

Links

• Instagram (primary presence): https://www.instagram.com/frankiepickles_fishhouse/

Sources

Footnotes

1. Startland News — Joyce Smith, “This lobster roll’s journey to KC…” (2026-05-07). https://startlandnews.com/2026/05/frankie-pickles/ — Confirms the menu: Small Plates (Bloody Mary oysters, blue-crab boudin tamal with Yoli Tortillería masa, Fish Stix with squid-ink anchoïade/Kewpie/capers, Peel N Eat golf shrimp, mussel cassoulet); Crab Caesar; signature cinnamon-roll-shaped cheddar-chive lobster roll (lobster mousse, velouté, white cheddar béchamel, tarragon lobster salad); gumbo pot pie, ribeye, jerk snapper, catfish on grits with crayfish gravy; family-style seafood boil ($39) and fried fish platter ($42); Fri/Sat lunch baskets/boils/salads/oysters + daily specials (soft-shell crab po’boy); desserts (brownie w/ smoked-vanilla ice cream & candied pecans; lemon tart w/ stewed berries, tarragon, whipped cream). ↩ ↩² ↩³ ↩⁴ ↩⁵ ↩⁶ ↩⁷ ↩⁸ ↩⁹ ↩¹⁰ ↩¹¹ ↩¹² ↩¹³ ↩¹⁴ ↩¹⁵ ↩¹⁶