Our friendly local foodie cocktailian blogger, Food.Drink.Life, has showered our basement Speakeasy, Manifesto with praise for the quality of cocktails and introduces you to our talented staff!
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Press
Charles Ferruza of The Pitch gives his list of the Top 5 Pork Tenderloin Sandwiches in KC, and The Rieger tops the list! Chef Howard Hanna has been running this as a weekly special, but it’s popularity has forced it onto the daily Lunch menu. We’ll see you there!
http://blogs.pitch.com/fatcity/2011/02/the_top_tenderloins_big_moist.php
Local news station KCTV5 visited The Rieger over the weekend for a cooking demonstration by Chef Howard Hanna. Howard showcased our signature Rieger Pork Soup and a paired it with our housemade G&T! Click here for the video interview and detailed recipe!
Ink Magazine writer and foodie blogger Sarah Benson gives a rundown of what to expect at the newly opened Rieger Hotel Grill & Exchange, and re-opened Manifesto.
http://www.inkkc.com/blogs/new-town-rieger-hotel-grill-exchange/jan/5/11
http://www.kansascity.com/2010/12/23/2540114/time-for-food-about-us.html
“I want to do food about us and that we connect with, expressing our taste and who we are as a people,” he said. “It hasn’t been developed, but it can be and should be.” Chef and Owner Howard Hanna on his approach to regional cuisine. Business Columnist Joyce Smith goes in depth with Howard and Ryan Maybee on their partnership and plans for The Rieger Hotel Grill & Exchange.
Read more: http://www.kansascity.com/2010/12/23/2540114/time-for-food-about-us.html##ixzz1AI1Lp32e
The Rieger’s Head Barman Arturo Vera has won national attention (and $5000) for his original recipe, The Chambeli Cocktail. The Chambeli is a wonderfully tart cocktail featuring Beefeater Gin, Gran Gala Orange Liqueur, Aperol and lemon. Join us here at The Rieger for a sip of this award winning libation!
The Rieger’s Scotch Sangaree Cocktail by Arturo Vera has been featured in an article by Kara Newman of Wine Enthusiast. Read about it here or stop in and try it for yourself!
http://www.winemag.com/Wine-Enthusiast-Magazine/December-15-2010/Beer-Based-Cocktails/
A dish can seem incredibly simple, but it can also be beautiful and satisfying. When I was traveling in Italy, I learned about their respect for ingredients and the idea that it is more about the food than your ego.
Read the rest here: http://blogs.pitch.com/fatcity/2010/12/chef_howard_hanna.php
Let the quality, locally sourced ingredients speak for themselves but one look at his sample menu and I definately see an Italian/French theme to his dishes. You can’t truly define the food he plans to serve, but the sample lunch menu I was privvy to had something called The Rieger Pork Soup on it that sounded amazing made with pork confit, garlic, gruyère, cotenna on top. Looking forward to diving into a bowl of that this winter.
Read the whole thing here: http://jv-foodie.typepad.com/foodie/2010/09/rieger-hotel-grill-exchange.html
This is a restaurant that aims to pair cocktails with the menu in a careful and deliberate fashion, much as partners Ryan Maybee and Howard Hanna intend to complement each other’s strengths. Maybee will oversee the drink menu and bar operations, while executive chef Hanna has designed a menu that focuses on “food you could eat every day.”
You can read the whole write-up here: http://blogs.pitch.com/fatcity/2010/12/the_rieger_hotel_grill_exchang_1.php
