the restaurant
Fox and Pearl is an award-winning bistro in Kansas City’s historic Westside neighborhood.
Chef Vaughn Good employs a live fire hearth, a smoker, and a variety of preservation techniques to build layers of irresistible flavor. Vaughn works directly with local farmers to source superior ingredients, crafting seasonal menus that artfully blend his French culinary background with traditional, regionally inspired comfort foods.
Chef Good attended the French Culinary Institute but grew up with Southern and Midwestern cooking –Fox and Pearl is a novel, enchanting blend of both worlds. Good uses his formal training to build layers of flavor and refinement, presenting his soulful dishes in a comforting, informal way that embraces his roots and grandmother’s table. Chef Good was a 2020 James Beard Foundation Semi-Finalist for Best Chef Midwest, and Fox and Pearl was among Esquire Magazine’s 10 Best New Restaurants in America.
THE space
Fox and Pearl has taken up residence in Kansas City’s historic Westside neighborhood. The handsome brick building, originally constructed in 1907 as a Swedish lodge hall, is prominently located on a corner lot at 2143 Summit Street, at the edge of the Crossroads. More than a century later, the repurposed structure offers easy access, and includes plenty of free parking.
When Vaughn and partner Kristine Hull first looked at the building – not yet restored to its original grandeur – they immediately saw its potential. They also appreciated the deep sense of community permeating the neighborhood.
“We wanted the place to have a sense of timelessness to suit the building and the neighborhood, to create a restaurant we hope will become a tradition,” Kristine says, adding Fox and Pearl takes the middle names of their two young daughters.
A blue and white mosaic tile floor at the front entrance reminds patrons that part of the space was once a drugstore. The interior features grand 12- to 16-foot ceilings and banks of storefront windows with leaded glass transoms on both the south and west facades.
The windows flood the restaurant with natural light, perfect for an indoor growing space. Kristine chose food-focused plants such as citrus, olive and fig trees and a variety of herbs to add shading, warmth and texture. Hundreds of books line shelves around the restaurant, serving as the staff’s personal reference library.
Main (Bar) Level: (Seating for 45; including 17 at bar): Light and bright with a backdrop of plant lined storefront windows, gather around reclaimed white marble bistro-style tabletops or choose round tables and round booths surrounding a full-stocked bar featuring craft cocktails and a natural wine list.
Upper Dining (Kitchen) Level (Seating for 38, including 18 at a communal chef’s table): Wood tables and warm, comfortable banquettes accommodate parties of various sizes around an antique farmhouse chef’s table, all offering views of the open kitchen with wood-fired cooking hearth.
Patio: (Seating for 28): Secluded planters line the patio, adding leisurely seating for temperate days. Dine under the wisteria-covered trellis, or in the shade of established trees.
Cellar (Lounge) level: (Seating for 31, including 8 at the bar): Down the spiral staircase lies an intimate, speakeasy-style bar area with velvet booths and banquettes, exposed rock and brick, plus views into the charcuterie kitchen.
Music: The vintage sound system creates the audio texture of the space as the chef’s vinyl record collection spins through the service.