Hours & Directions
Extra Virgin is located downtown next to Michael Smith at:
1900 Main Street Kansas City, MO 64108 Tele: 816.842.2205 Fax: 816.842.2206
Monday through FridayExtra Virgin serves a full tapas and bar menu, Monday through Thursday from 11:30 am to 10:00 pm. Friday from 11:30 am to 11:00 pm.
SaturdayExtra Virgin serves a full tapas and bar menu from 5pm through 11pm.
Celebrate Happy hour at Extra Virgin
- New Longer Hours!
- Every Monday-Friday 4pm-6pm
- Enjoy Lower Priced Tapas
- $2.00 off all cocktails & wines by the glass
Monday Nights are Pizza and Wine Night at Extra Virgin
- Come in for our hand-crafted wood-fired pizzas for only $8 each Monday night. All wines by the bottle ($75 and under) are 1/2 price. Wine nights at Extra Virgin just got a whole lot better! If you choose to bring your own bottle on Monday nights, you pay no corkage fee!
- Standard Corkage fees apply each day of the week except for Monday.
Standard corkage fee is $35 per 750ml bottle. Limit 2 bottles per table.
Monday Wine nights free corkage fee cannot be combined with Groupon
or any other discounts or offers.
CHEF/OWNER, Michael Smith
GM/OWNER Nancy Smith
Nationally renowned and James Beard Award winning chef Michael Smith. His mother, a restaurant manager, familiarized him with the daily grind of the kitchen- from peeling potatoes and shrimp to cleaning bathrooms and washing dishes- as the family moved from town to town after Michael's birth in Gettysburg, South Dakota. After earning a degree in Psychology at the University of Southern Colorado, Michael began work at Chateau Pyrenees, a French restaurant in Denver, where he studied under Jean-Pierre Lelievre and, later Georges Mavrothalassitis. In 1985, he traveled to the South of France to cook and while in Nice and Cassis he discovered the traditional European approach of artisinal products made from the freshest local ingredients. Fueled by this resonating impression, Michael returned to Chicago in 1987 to work as Sous Chef at Charlie Trotter's. Not satisfied with his European training, he returned to Nice, France in 1989 to be the Executive Chef at L'Albion. Upon his return to Chicago in 1991, he worked as Co-Chef at Carlos' in Highland Park and then Executive Chef at Gordon until 1994. In 1994 Michael was recruited to be Executive Chef and Corporate Chef for Kansas City's The American Restaurant. Beginning there in 1994, Michael quickly breathed new life into both the menu and the image of the 25-year-old restaurant, which had suffered in the past from an intimidating and pretentious image. His fresh, simple, unfussy American fare, supported by the foundation of his extensive French training, won the trust and loyalty of local diners. In 1999 Michael won the James Beard Award for "Best Chef in the Midwest" a first for him and for Kansas City. In June of 2002 Michael Smith co-founded the award winning bistro, Forty Sardines in Leawood, Kansas which was nominated for a James Beard Award for "best new restaurant" and won the James Beard Award for "best restaurant graphics" in 2002. Michael is also the owner of Tapas restaurant, Extra Virgin, and is a consultant in the highly successful fast casual concept, SPIN Pizza in Leawood, Kansas. As an active member of the culinary community, Michael established a series of annual James Beard Foundation fundraising dinners, as well as developed local seminars and special events that featured celebrity chefs from all over the country. Michael and his recipes have been featured in numerous publications both locally and nationally including Gourmet, Bon Appetit, Wine Spectator and Robb Report. Having lent his face and name to a number of major ad campaigns, including those for Grey Poupon mustard, Vita-Prep Blenders, Kikkoman Products and the Wisconsin Milk Marketing Board, Michael continues to rank among the nation's most recognized and respected chefs.
Holiday and special event private dining opportunities are always fun at Extra Virgin and Michael Smith. Extra Virgin has several private dining options appropriate for different sized groups. Small, discreet private dinners are served in the wine room. This intimate, very private room seats 6 to 8. Larger parties are best accommodated in our upstairs private room, seating up to 30 guests. This larger capacity private room is supplemented with AV capability and a 50 in Plasma TV/Display. We can provide a selection of items from our regular menus, or help you customize your private dining event. For more information, Contact Nancy at 816.842.2205 or by email email@example.com
CateringAn in-home dinner for a few intimate guests becomes a spectacular event to remember when Michael Smith presents the dinner. For intimate parties in your home for up to 20 guests, your dinner event can become something they’ll talk about for years. Best of all you can sit back and enjoy the evening as one of the guests - right in your own home! Your corporate or organizational event goes from special to amazing when Michael Smith provides the catering. We can cater your luncheon or dinner event right in your workplace. We also provide traditional catering services for up to 150 people. For more information, contact Nancy @ 816-842-2205 or by email firstname.lastname@example.org
Experienced Evening Line Cook James Beard Award Winning Chef Michael Smith is now hiring an experienced line cook for full time dinner shifts. Successful candidates will have fine dining experience, possess EXTREME attention to detail and be able to work in a fast paced busy kitchen (We are booked solid three weeks out). Chef Michael believes in employee enrichment and advancement from within. If you are looking to make your mark in the culinary world, this is an excellent opportunity for a well experienced line cook. Submit resume and a short note about your ambitions to the email address provided. Must be available to start immediately. Work, learn, grow at Michael Smith in the Crossroads Art District of downtown Kansas City. Only Serious Culinaria need apply. Please no phone calls regarding this position. If you are interested, please email us your resume.