As a first-time visitor to Le Fou Frog, you might think that you’re lost as you drive east through the River Market into a desolate-looking industrial zone, only to come upon a low-slung cinder-block building. But press on, and you’ll fall under the spell set by owners Barbara and Mano Rafael and their kitschy yet romantic dining room. By the time you bite into your first mouthful of one of chef Mano’s inventive takes on traditional dishes, you’ll be ready to join the chorus of Kansas Citians singing the restaurant’s praises. The numerous entrées (written on chalkboards) change daily, but the selection always includes creative seafood, steaks and game, ranging from pheasant or rabbit to exotic ostrich.
Full bar. Serving dinner Tue–Sun. Closed Mon.
"Executive Chef Mano Rafael, originally from Marseilles, works wonders in the kitchen. Some of the dishes are traditional: steak au poivre with pommes frites, bouillabaisse, brandade, foie gras, escargots and the like. Other dishes are more global: fish steamed in banana leaves, white gazpacho, grilled bison and wild game."
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Gayot
As a first-time visitor to Le Fou Frog, you might think that you’re lost as you drive east through the River Market into a desolate-looking industrial zone, only to come upon a low-slung cinder-block building. But press on, and you’ll fall under the spell set by owners Barbara and Mano Rafael and their kitschy yet romantic dining room. By the time you bite into your first mouthful of one of chef Mano’s inventive takes on traditional dishes, you’ll be ready to join the chorus of Kansas Citians singing the restaurant’s praises. The numerous entrées (written on chalkboards) change daily, but the selection always includes creative seafood, steaks and game, ranging from pheasant or rabbit to exotic ostrich.
Full bar. Serving dinner Tue–Sun. Closed Mon.
"Executive Chef Mano Rafael, originally from Marseilles, works wonders in the kitchen. Some of the dishes are traditional: steak au poivre with pommes frites, bouillabaisse, brandade, foie gras, escargots and the like. Other dishes are more global: fish steamed in banana leaves, white gazpacho, grilled bison and wild game."
—
Gayot