This profile is in active compilation — some details are awaiting a cited source.

Lidia’s Kansas City is the Lidia Bastianich Italian restaurant in the historic Freight House at 101 W 22nd St, just north of Union Station in the Crossroads. Signature is the unlimited / three-course pasta tasting trio in the Becco tradition; dinner pastas and secondi run roughly $25–$38 with a bone-in ribeye at $82 (first-party menu, 2026-08-11). Executive chef Cody Hogan. Building condo interest was listed for sale April 2026 — restaurant states it remains open. Tier 3 celebrity-chef / multi-city brand family (not a pure single-shop indie).1234

Description

Lidia’s occupies a former railroad house designed to evoke an Italian farmhouse (David Rockwell design per Visit KC). The dining program centers on housemade pasta, a daily pasta tasting trio (unlimited a la carte or three-course with Caesar and dessert), and full secondi. Private events and catering are first-party programs; gift cards run through Toast.2536

Ownership and history

Opened by Lidia Bastianich with son Joseph Bastianich as part of the Bastianich restaurant portfolio. Current About page lists Lidia and Tanya Bastianich Manuali as owners, Cody Hogan as executive chef, Jeanette Taylor as GM, plus sous chefs Leonardo Foschi and Jon Prange and service managers Chad Coats and Jobi Patterson.2 April 2026: KC Business Journal reported the Lidia’s unit condo interest (Lidia’s Freight House LLC / Dan Clothier-linked) listed for sale; KMBC and restaurant messaging clarified the restaurant is not closing with the property listing.47

Last verified: 2026-08-11 · Source: first-party Menus page · URL: https://www.lidias-kc.com/menus/ · Confidence: High (own domain) · menu_status: verified

Prices are first-party published dollars; seasonal pasta/secondo wording changes.

Pasta tasting trio

  • A la carte pasta trio — unlimited sampling of chef’s daily pasta tasting menu — $293
  • Three-course pasta trio — Caesar salad, unlimited chef’s daily pasta, choice of dessert — $393

Antipasti

  • Arancini — fried rice balls with lemon and basil, Calabrian chili aioli — $153
  • Fritto misto — fried seasonal vegetables, calamari and shrimp, marinara — $183
  • Scampi — spaghetti squash, fried shrimp, garlic-lemon cream, pine nuts (GF) — $173
  • Prosciutto e burrata — smoked prosciutto, burrata, gnocco fritto, fig jam, arugula — $233
  • Fegato — pan-seared Buttonwood chicken livers, polenta, fried onions — $163
  • Zuppa del giorno — bowl of today’s house soup — $133

Insalate

  • Caesar — Lidia’s signature Caesar with shaved Grana Padano, focaccia croutons — $133
  • Insalata mista — mixed greens, marinated artichokes, roasted tomato, red onion, red-wine vinaigrette (GF) — $133
  • Barbabietole — roasted beets, apples, arugula, goat cheese, toasted almonds (GF) — $143
  • Polipo — warm octopus and potato salad, capers, black olives, red onion, frisée — $203

Contorni

Garlic mashed potatoes, velvety spinach, polenta, broccoli rabe, green beans, grilled frisée — $11 each; two pork-and-beef meatballs in tomato sauce — $15.3

Pasta (a la carte examples)

  • Bolognese — housemade fettuccine with Bolognese ragù — $273
  • Manicotti — baked pasta, ricotta/herb/spinach filling, tomato sauce, vegetables — $253
  • Gnocchi — house potato dumplings with braised duck ragù — $263
  • Spaghetti trapanese — $28 · Lasagna — $29 · Risotto — $27 · Peperoni ripieni — $293

Verdure & secondi

  • Melanzane — eggplant parmigiana with tomato, mozzarella, basil — $253
  • Salmone — grilled salmon, Yukon mash, green beans, mustard sauce (GF) — $313
  • Pollo al limone — chicken scallopine, roasted lemon, capers, Castelvetrano olives, spinach — $273
  • Costoletta — grilled heritage pork porterhouse, summer panzanella — $293
  • Brasato — boneless beef short rib in red wine, garlic mash, gremolata (GF) — $383
  • Anatra — seared duck breast, soft polenta, grilled frisée, brandied cherries (GF) — $313
  • Osso buco — slow-braised heritage pork shank, barley risotto — $293
  • Bistecca — grilled bone-in ribeye, garlic mash, broccoli rabe, roasted tomato (GF) — $823

Dessert (examples)

Tiramisu $12; affogato $10; cose fredde $10; strudel di mele $12; torta gianduia $13; delizia al limone $12; biscotti misti $12. Outside cake plating fee $4/person.3

Sources

Footnotes

  1. Lidia’s Kansas City first-party (accessed 2026-08-11). Asserts: 101 W 22nd St; (816) 221-3722; reservations/menus navigation. ↩

  2. “About | Lidia’s Kansas City.” (accessed 2026-08-11). Asserts: former railroad house north of Union Station; daily three-course pasta special (Becco model); dinner price band; team Lidia Bastianich, Tanya Bastianich Manuali, Cody Hogan exec chef, Jeanette Taylor GM, sous chefs Foschi/Prange, service managers Coats/Patterson. ↩ ↩2 ↩3

  3. “Menus | Lidia’s Kansas City.” (accessed 2026-08-11). Asserts: priced antipasti, insalate, contorni, pasta tasting trio ($29/$39), pasta, verdure, secondi, desserts as transcribed above. ↩ ↩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

  4. Thomas Friestad, “Lidia’s Kansas City space hits the market,” Kansas City Business Journal, Apr 9, 2026 — asserts: Freight House condo interest for sale; Lidia’s Freight House LLC / Clothier-linked; restaurant lease context. ↩ ↩2

  5. “Lidia’s Kansas City,” Visit KC — asserts: Lidia + Joseph Bastianich open; David Rockwell design; 101 W 22nd St. ↩

  6. “Hours & Location | Lidia’s Kansas City.” (accessed 2026-08-11). Asserts: Mon–Thu 5–9pm; Fri–Sat 5–10pm; Sun 4–8pm; happy hour Mon–Fri 4–6pm in Taverna and Pergola only. ↩

  7. KMBC coverage Apr 2026 — property ownership transition; restaurant staying put ↩

See also

Categories
  • Italian

On the record — ks.city/registry/lidias · record updated 2026-08-11