Green Dirt on Oak

Green Dirt on Oak is the Kansas City restaurant, urban cheese kitchen, and market arm of Green Dirt Farm — the Animal Welfare Approved sheep dairy and creamery founded near Weston, Missouri, in 2002 by Sarah Hoffmann. Opened in the East Crossroads in April 2024, the three-story farm-to-table concept makes and serves the farm’s award-winning sheep’s-milk cheeses steps from where they are eaten.

| Corporate parent | Green Dirt Farm, LLC (Weston, MO) — locally owned, independent || | Notable features | On-site cheese kitchen with aging-room views; daytime café + market; upstairs dining room; rooftop patio; “Cheese Hour” ||

[!warning] Seed-data corrections The seed brief listed 3320 Oak St and phone (816) 399-7939, founded 2025. Web research corrects all three: the address is 1601 Oak St, KC MO 64108, the founding/opening is April 2024, and the location’s published phone is (816) 386-2156. The seed’s tie to Green Dirt Farm and founder Sarah Hoffmann is confirmed.

Description

Green Dirt on Oak is a farm-to-table restaurant and urban cheese kitchen at 1601 Oak Street in Kansas City’s East Crossroads, just south of downtown. It is the city home of Green Dirt Farm, the Weston, Missouri, sheep dairy whose Animal Welfare Approved flock supplies the milk for the cheeses made and aged on-site. The three-story building pairs a ground-floor daytime café and market — coffee, brunch, and a retail case of to-go cheese and charcuterie — with an upstairs dinner dining room and a rooftop patio used for cocktails, “Cheese Hour,” and events.¹²³

The kitchen leans hard into local and whole-animal sourcing: proteins come almost exclusively from Green Dirt Farm and partner farms (such as Mac’s and Buttonwood), produce is sourced locally, and non-local pantry items are held to a Good Food Award standard. Menus are seasonal and rotate around the farm’s sheep’s-milk cheeses alongside dishes such as lamb tartare, a Green Dirt lamb burger, heritage pork, house-made breads and pasties, and a sheep-dairy cheesecake.¹²

Ownership and history

Green Dirt on Oak is the urban outpost of Green Dirt Farm, LLC, an independent, locally owned business founded in 2002 by Sarah Hoffmann. A former physician, Hoffmann left medicine to start a small pastured farm near Weston, Missouri, buying her first dozen dairy ewes that year and teaching herself the craft of cheesemaking, inspired in part by an aunt who ran a gourmet cheese shop.⁴⁵⁶ The roughly 150-acre operation became a Certified Animal Welfare Approved sheep dairy; it sold its first cheese in 2008, won a blue ribbon at the American Cheese Society competition in 2009, and over the following years scaled production while opening a café and shop in Weston in 2016.⁴³ The farm has earned 80–90+ national and international awards, including honors from the American Cheese Society and World Cheese Awards, and its Prairie Tomme has been named among the world’s top cheeses by Culture magazine.³⁶

Hoffmann located the Crossroads space in 2021 and began construction in January 2022; Green Dirt on Oak opened on April 3, 2024. Hoffmann described bringing the cheese to the urban community as “the culmination of a very big dream,” noting the city kitchen lets the business expand production and lower wholesale costs.¹³ The opening team included Director of Restaurants Oskar Arévalo and Executive Chef Austin Suedmeyer.¹ Ownership and identity remain rooted in the family-led Weston farm; this is not a chain or out-of-market operator.⁴³

Menu

Last verified: 2026-08-14 · Source: Green Dirt on Oak official food menu (operator’s site); Kansas City Magazine (context) · URL(s): https://oak.greendirtfarm.com/kansas-city-crossroads-green-dirt-on-oak-food-menu, https://kansascitymag.com/green-dirt-on-oak-brings-sarah-hoffmanns-weston-farm-to-the-crossroads-where-chef-oskar-arevalos-waste-not-philosophy-shapes-every-dish/ · Confidence: High

Menus are seasonal and rotate around the farm’s award-winning sheep’s-milk cheeses; the cheese roster, charcuterie, and dinner entrees in particular change with what the creamery and partner farms (Mac’s, Buttonwood) have available, so specific dishes below may rotate. Cheese & charcuterie boards are served all day; “Cheese Hour” (2–5 pm Wed–Sun) offers discounted boards.⁷⁸

Cheese & charcuterie boards

• Monger’s Choice board — a daily selection of the farm’s 100% sheep’s-milk handmade artisan cheeses, served with house-made sourdough, candied nuts, and raw honey; choose 3 or 5 cheeses. Show Me serves 2–4 ($49); Grand serves 5–7 ($72); Boss serves 8–10 ($122). Charcuterie may be added; per Kansas City Magazine the customizable board can be plated with house chicken-liver mousse, country pâté, candied nuts, and Missouri-wild-yeast sourdough.⁷⁸
• Cured Salamis — daily selection of domestic cured meats and sausages, served with mustard, pickles, and house sourdough ($21).⁷
• Weston Pâté — house-made pork pâté made with Mac’s Farm pork, served with mustard, pickles, and house sourdough ($15).⁷

Sheep’s-milk cheeses (à la carte)

Individual cheeses from the case, served with house-made sourdough, candied nuts, dried fruit, and raw honey.⁷

• Prairie Tomme (Green Dirt Farm, Weston, MO) — sheep’s milk, pressed curd, natural rind; nutty and deep. Named among the world’s top cheeses by Culture ($17).⁷
• Dirt Lover (Green Dirt Farm, MO) — sheep’s milk, bloomy rind with vegetable ash; earthy and full-flavored ($15).⁷
• Bossa (Green Dirt Farm, MO) — sheep’s milk, washed rind; unctuous and pungent ($16).⁷
• Woolly Rind (Green Dirt Farm, Weston, MO) — sheep’s milk, bloomy rind; buttery and delicate ($15).⁷
• Tuffet (Green Dirt Farm, Weston, MO) — sheep’s milk, lactic curd, wrinkly rind; floral and funky ($15).⁷
• Fresh (Green Dirt Farm, Weston, MO) — sheep’s milk, fresh, spreadable cheese ($9.50).⁷
• Mount Bethel Blue (Green Dirt Farm, MO) — sheep’s milk; piquant, slightly sweet, and peppery ($16; also offered as a dessert board with candied nuts, fruit, and house sourdough).⁷

Small plates & salads (dinner / rooftop)

• Cheese Croquettes (v) — sherried onion, truffle honey ($14.50).⁷
• House Salad (v, gf) — local greens, seasonal vegetables, sherry vinaigrette, Green Dirt Feta ($14).⁷
• Local Beets (v, gf) — Green Dirt Feta, citrus, mustard seed (rooftop version adds fennel and hyssop) ($16).⁷
• Heirloom Tomatoes (v) — radish, cherry, thai basil, whipped Green Dirt Woolly ($16).⁷
• Steelhead Tostada (gf) — Yoli tortilla, sour pickle, fennel, shallot, crème fraîche ($18).⁷
• Roasted Summer Squash (v) — piquillo pepper romesco, hazelnut, charred red onion ($18).⁷
• Crispy Potatoes (v, gf) — crispy potatoes, oyster mushrooms, chives ($12).⁷
• House Fries (v, gf) — served with Prairie Tomme aioli ($12.50 dinner; $8 lunch — hand-cut, sprinkled in cheese powder).⁷
• Green Dirt Prairie Tomme Caesar (v, gf) — seasonal greens, house sourdough croutons, freshly grated Prairie Tomme, anchovies ($13).⁷
• Side Salad (v, gf) — seasonal mixed greens with house vinaigrette, pickled shallots, and Green Dirt’s 100% sheep’s-milk feta ($6).⁷

Dinner entrees

• Green Dirt Lamburger — “American” cheese, charred onions, dill pickle, aioli ($21).⁷
• GDF Mac & Cheese (v) — oyster mushrooms, chives ($23).⁷
• Mac’s Farm Heritage Pork (gf) — rhubarb and cherry chutney, frisée, whey vinaigrette, chicharrones ($42).⁷
• Green Dirt Roasted Lamb — lima bean, roasted corn, shiitake, lamb jus ($48).⁷
• KC Strip (gf) — confit shallot, green bean, potato sticks, Green Dirt Mount Bethel Blue butter ($58).⁷
• Buttonwood Farms Half Chicken (gf) — guajillo honey, cabbage and poblano slaw, lime ($40 half / $65 whole).⁷
• Steelhead Trout (gf) — Linda’s greens, kohlrabi, preserved lemon, brown butter, capers ($36).⁷
• Corned Lamb Reuben — house-corned lamb with a cheese-byproduct topping in place of Swiss (chef’s waste-not preparation; menu placement rotates).⁸

Weekday lunch & weekend brunch

• Farmers Breakfast (v) — classic breakfast plate: two eggs, potatoes, and choice of toast or biscuit; sausage available as add-on ($14).⁷
• Mc Dirt — Green Dirt’s take on a classic breakfast sandwich: Mac’s Farm sausage patty, house “American” cheese, local farm egg on a house-made English muffin; comes with breakfast potatoes or side salad ($15).⁷
• GDF Grilled Cheese (v) — a classic comfort combo: Green Dirt Farm cheese and house milk bread with a cup of tomato soup ($15).⁷
• Ham Baguette — Mac’s Farm ham, Green Dirt Prairie Tomme, and greens on house baguette; choice of potatoes or side salad ($16 lunch / $18 brunch).⁷
• Lamb Smash Burger — lamb double smash patties, house-made “American” cheese, dill pickle, caramelized onion, aioli; comes with fries ($22).⁷
• Croque Madame (brunch) — open-faced sandwich with Mac’s Farm ham, Green Dirt cheese mornay sauce, sunny egg, and Prairie Tomme ($18).⁷
• Myco Mushroom B&G (v, brunch) — sheep buttermilk biscuit with mushroom gravy; eggs and side sausage available as add-ons ($15).⁷
• Yogurt Parfait (v) — Green Dirt sheep’s-milk yogurt, house granola, hazelnut, seasonal fruit and jam ($12).⁷
• Tomato Soup (v, gf) — house tomato soup with olive oil and red pepper ($9).⁷
• Green Dirt Biscuit (v) — house-made sheep buttermilk biscuit with seasonal jam and salted butter ($5.50).⁷
• Skillet Cake (v, brunch) — sheep-milk pancake, seasonal berries, sheep-milk ricotta ($15).⁷
• Breakfast Potatoes (v) — thick wedges deep-fried and dusted with Green Dirt’s signature cheese powder; served with Prairie Tomme aioli ($7).⁷

Dessert

• Green Dirt Cheesecake (v, gf) — GDF fresh sheep’s-milk cheese, graham crust, seasonal fruit ($14).⁷⁸
• Chocolate Brownie (v, gf) — frozen sheep yogurt, puffed rice, sheep-milk caramel ($15).⁷
• Rhubarb Tart (v) — raspberry, pistachio, vanilla crème, agrumato ($14).⁷
• Cinnamon Roll (v) — house cinnamon roll with sugar, cinnamon, and Green Dirt Fresh cheese icing ($8).⁷
• Affogato (v, gf) — Broadway Roasting Co. espresso over sheep’s-milk ice cream ($10).⁷

Beverages

• Wine (by glass / bottle) — Prosecco col Fondo, Domini del Leone (biodynamic ‘secco made the traditional way, $15/$58); Rosé, Grape Abduction, Slovenia (light, bright, $12/$58); Orange Macabeo/Sauvignon Blanc, Kiki & Juan (24-day skin contact, $14/$56); Albariño, O Fillo da Condesa (refreshing coastal white, stone-fruit notes, $12/$48); Chardonnay, Thévenet & Fils, Burgundy (orchard fruit, stony minerality, brioche, $16/$64); Chenin Blanc Gaspard, Loire (round, fruit-forward, food-friendly, $14/$56); Gamay, Jean-Marc Burgaud (light-bodied red, pairs well with lamb, $12/$52); Chianti Rufina, Fattoria di Basciano (medium-bodied, fruity-floral, $14/$56); Cabernet Sauvignon, Kokomo, Sonoma County (full-bodied, smooth tannins, $18/$72).⁷
• Cocktails — Fig Jam Old Fashioned (bourbon, fig jam, black walnut, $16); Cheese Kitchen Martini (gin, aquavit, whey brine, black pepper, $16); Spitfire (aguardiente, chile pasilla, passion fruit, lime, chili oil, $15); Rhu-Barbara (cocchi rosa, gin, raspberry, rhubarb, lemon, elderflower, $13); Island in the Sun (coconut rum, amaretto, cinnamon, chocolate, lime, $13); KC Currant (Union Horse Rye, currant, lemon, cinnamon, fee foam, $15); I’ll Sho-yo (tequila, amaro, pineapple, lime, tamari, $13); Garden State of Mind (cucumber & parsley vodka, suze, faccia bruta, ginger, lime, $13).⁷
• Free-spirited (NA) — Spring Fling (Seedlip Garden & agave, rhubarb, elderflower, lemon, $12); Mint Condition (lime, mint, parsley, $10); Boulevard Zero Gravity IPA NA / Lemon Wheat NA ($6 each).⁷
• Coffee bar — Broadway Roasting Co. coffee and Hugo Tea Co. teas: drip ($3.50), Americano ($3.50), latte ($5.50), cappuccino ($5.50), cortado ($4.50), espresso ($3.50), espresso tonic ($6.50), cold brew ($5.50). Sheep’s-milk cappuccino noted in KC press coverage.⁷⁸

Links

• Website: https://greendirtfarm.com (location site: https://oak.greendirtfarm.com/)
• Instagram: https://www.instagram.com/greendirtfarm/
• Phone: (816) 386-2156 ² — seed brief listed (816) 399-7939; corrected per official location site

See also

• crossroads-arts-district
• Registry

Sources

• Status verified active 2026-06-23 via Green Dirt on Oak — official site and Yelp listing (updated June 2026) (accessed 2026-06-23). 1601 Oak St, KC MO; café/market + Wed–Sun dinner service confirmed operating.

Footnotes

1. The Pitch — “Money grows on cheese: Green Dirt on Oak serves up the shortest path from farm-to-table” — accessed 2026-05-31 (opened April 3, 2024; three-story concept; located space 2021, construction Jan 2022; sourcing; menu; Arévalo, Suedmeyer; 1601 Oak St). ↩ ↩² ↩³ ↩⁴

2. Green Dirt on Oak — official location site — accessed 2026-05-31 (address 1601 Oak St; phone (816) 386-2156; concept, hours, market). ↩ ↩² ↩³

3. KCUR — “Kansas City’s cheesemakers Green Dirt Farm opening new space in the Crossroads” (2024-02-22) — accessed 2026-05-31 (Crossroads opening ~March 2024, 20+ year history, 2008 first cheese sales, 2009 ACS blue ribbon, 80+ awards, Hoffmann quotes, Prairie Tomme). ↩ ↩² ↩³ ↩⁴ ↩⁵

4. Green Dirt Farm — “Our Story” — accessed 2026-05-31 (founder Sarah Hoffmann, 2002 founding, Weston MO, Animal Welfare Approved, cheesemaking origin). ↩ ↩² ↩³

5. The Cheese Professor — “How a Missouri Farmer Became a Maker of Sheep’s Milk Cheese” — accessed 2026-05-31 (Hoffmann background, transition from medicine to farming). ↩

6. Culture: the word on cheese — “The Good Shepherdess: The Women of Missouri’s Green Dirt Farm” — accessed 2026-05-31 (founder story, women-led farm, cheese acclaim). ↩ ↩²

7. Green Dirt on Oak — official food menu — accessed 2026-06-17; re-verified 2026-08-14 (full current menu with operator descriptions and prices: Monger’s Choice cheese & charcuterie boards; à la carte sheep’s-milk cheeses (Prairie Tomme, Dirt Lover, Bossa, Woolly Rind, Tuffet, Fresh, Mount Bethel Blue) with milk/rind/tasting notes; charcuterie (Cured Salamis, Weston Pâté); dinner small plates and entrees (Cheese Croquettes, House Salad, Local Beets, Heirloom Tomatoes, Steelhead Tostada, Roasted Summer Squash, Crispy Potatoes, House Fries, Green Dirt Lamburger, GDF Mac & Cheese, Mac’s Farm Heritage Pork, Green Dirt Roasted Lamb, KC Strip, Buttonwood Farms Half Chicken, Steelhead Trout); weekday lunch and weekend brunch (Farmers Breakfast, Mc Dirt, GDF Grilled Cheese, Ham Baguette, Lamb Smash Burger, Croque Madame, Myco Mushroom B&G, Yogurt Parfait, Skillet Cake, Green Dirt Biscuit, Breakfast Potatoes, Prairie Tomme Caesar, Tomato Soup); dessert (Cheesecake, Chocolate Brownie, Rhubarb Tart, Cinnamon Roll, Affogato, Mount Bethel Blue board); wine, cocktails, free-spirited NA, and coffee bar). ↩ ↩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 ↩⁵⁰

8. Kansas City Magazine — “Green Dirt on Oak brings Sarah Hoffmann’s Weston farm to the Crossroads, where chef Oskar Arévalo’s waste-not philosophy shapes every dish” — accessed 2026-06-17 (customizable charcuterie board components, lamb preparations incl. corned-lamb Reuben, Green Dirt cheesecake, sheep’s-milk cappuccino, waste-not sourcing philosophy). ↩ ↩² ↩³ ↩⁴ ↩⁵