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Austrian-German cooking & European beer in the historic dark-wood-&-brick Freight House space.
Hours
| Monday | 4–9 PM |
| Tuesday | 4–9 PM |
| Wednesday | 11:30 AM–9 PM |
| Thursday | 11:30 AM–9 PM |
| Friday | 11:30 AM–11 PM |
| Saturday | 11 AM–11 PM |
| Sunday | 11 AM–9 PM |
Address and Contact Information
Address: 101 W 22nd St, Kansas City, MO 64108
Phone: (816) 283-3234
Website: http://www.grunauerkc.com/
Menu Photos
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Menus – Grünauer
Grünauer. Classic Viennese Cuisine in the Heart of Kansas City. Lunch Wednesday–Sunday Dinner 7 nights a week. Grünauer. 101 West 22nd St Kansas City, MO …
Grünauer – Grünauer
Grünauer. Classic Viennese Cuisine in the Heart of Kansas City. Lunch Wednesday–Sunday Dinner 7 nights a week. Grünauer. 101 West 22nd St Kansas City, MO 64108.
Our Story – Grünauer
Classic Viennese Cuisine in the Heart of Kansas City. Lunch Wednesday–Sunday Dinner 7 nights a week. Grünauer. 101 West 22nd St Kansas City, MO 64108. 816.283 …
Reviews
Pooja Patel
Went for lunch during restaurant week. Definitely recommend. Great ambience. The service was phenomenal. Easy parking. Highly recommend the bread plate and the semolina cream soup! The chocolate cherry cake was our favorite. The chicken and beef shoulder were also well cooked, great portions.
… moreDustin Ebaugh
Brie was an excellent server!! Please ask for her. Wow! She was so nice and patient in explaining all the Austrian words, food, and flavors.
We had a 5:30 reservation and arrived a few minutes early and were seated immediately by the fantastic and competent hostesses.
We decided to have the soup of the day which was potato. It was not like American potato soup that is so heavy and creamy and fattening. This was a lovely light potato broth soup with lots of garlic and some celery. I thought the bowl was actually a little too big, even when my wife and I were sharing. So next time I will get a cup.
We got the bread basket, which we were enamored with. I found a pit in the olive bread, but I guess that’s to be expected. The whipped butter with paprika was nice as was the cream cheese type spread.
We shared the Hungarian goulash for dinner, which Brie was nice enough to split for us on two separate plates.
I would like to come back and try the pork shank on a Wednesday night. The atmosphere is dark wood and brick. The tables are far enough apart that you don’t feel like you’re on top of each other.
I can see why Grünauer he is one of the top 5 restaurants on OpenTable in KC. Delish!!
… moreWe had a 5:30 reservation and arrived a few minutes early and were seated immediately by the fantastic and competent hostesses.
We decided to have the soup of the day which was potato. It was not like American potato soup that is so heavy and creamy and fattening. This was a lovely light potato broth soup with lots of garlic and some celery. I thought the bowl was actually a little too big, even when my wife and I were sharing. So next time I will get a cup.
We got the bread basket, which we were enamored with. I found a pit in the olive bread, but I guess that’s to be expected. The whipped butter with paprika was nice as was the cream cheese type spread.
We shared the Hungarian goulash for dinner, which Brie was nice enough to split for us on two separate plates.
I would like to come back and try the pork shank on a Wednesday night. The atmosphere is dark wood and brick. The tables are far enough apart that you don’t feel like you’re on top of each other.
I can see why Grünauer he is one of the top 5 restaurants on OpenTable in KC. Delish!!
Lee Johnson
Even though I couldn’t pronounce most the dishes, the food was amazing. Warm cozy atmosphere, with everything from families, friends and couples it felt local and inviting. Really tonight was in my top 5 dining experiences in KC. Staff was excellent, I could go on… but just give it a try, make it a special night.
… moreDeandre Spencer
This was my first time tasting austrian cuisine so definitely a new experience. Though I cannot speak to the authenticity of the meal I was well prepared and I really enjoyed the combination of the wienershnitzel and lingon berries with lemon. Beer was cold and paired well with the dish and I recommend trying the escargot if you’re looking for a new experience. Definitely get a reservation because the dining can get full.
… moreDanielle Bonfig-Stanley
Had a lovely experience! Food was delicious and service was patient, well informed, and quick. For give the spelling: had the garlic soup of the day, schnitzel, and apple strudel. The sides for the schnitzel were amazing.
… moreKameljoe21
Food was exceptional. I had the special along with a non-alcoholic model of sparkling. We had a appetizer with wienerschnitzels and pretzels which was really good. The goulash was so so. The mushroom part and the flavor was really good though. My Thursday special lamb shank was really tasty. We sat on the patio and since it’s super dark they gave up one of those cool table lamps. The patio furniture the tables and the chairs were plastic and I’m not entirely impressed by those. I think that screams really cheap and that’s all I have to say about that. The restroom was really nice and had hot water and massive sink on pedestal.
… moreJimmy Shen
At Grünauer, the past is not preserved under glass. It is kept alive, practiced nightly, and served with assurance in one of the city’s most handsome dining rooms. Located in the Freight House district near Union Station, the restaurant occupies a former railway-era building, its brick walls and soaring timber ceiling lending the room a sense of permanence that feels earned rather than curated.
Grünauer opened in 2009, founded by Chef Michael Smith as an homage to Austrian cuisine and to the deep Central European roots that helped shape Kansas City’s food culture. German and Austrian immigrants once formed a significant part of the city’s population, bringing with them traditions of beer, sausage, pastry, and hearty, precise cooking. While much of that culinary heritage has faded into memory, Grünauer has become one of its most articulate modern expressions.
The dining room sets the tone immediately. Chandeliers hang from the exposed beams, light reflecting off polished wood floors and dark banquettes. The room hums with conversation, formal enough for celebration but relaxed enough to invite lingering. It is a space designed for meals that unfold rather than rush.
The food meets the room’s confidence. Wiener schnitzel, the dish most diners come seeking, arrives broad and golden, its crust thin and impeccably crisp, the veal tender beneath. It is restrained cooking of the highest order, seasoned properly, fried with care, and served without unnecessary embellishment. Accompaniments are thoughtful and balanced, offering acidity and freshness where richness might otherwise dominate.
Other plates reinforce the same discipline. Dumplings are light and carefully shaped, sauces are deep without heaviness, and vegetables are treated as more than garnish. Even familiar comfort dishes carry an unusual clarity, each element allowed to speak distinctly. The kitchen’s strength lies not in reinvention, but in refinement.
The bar, lined with Austrian and German spirits alongside local offerings, underscores the restaurant’s dual identity. It is both deeply rooted and unmistakably Kansan. Seasonal touches, including beer selections and regional produce, anchor the menu firmly in the Midwest without diluting its European soul.
Grünauer succeeds because it understands that tradition does not require nostalgia. It requires care, repetition, and respect for craft. In a city whose culinary reputation often centers elsewhere, this restaurant stands as a reminder that Kansas City’s food history is broader, older, and more nuanced than many assume. Grünauer does not simply serve Austrian cuisine. It restores it to relevance, one assured plate at a time.
… moreGrünauer opened in 2009, founded by Chef Michael Smith as an homage to Austrian cuisine and to the deep Central European roots that helped shape Kansas City’s food culture. German and Austrian immigrants once formed a significant part of the city’s population, bringing with them traditions of beer, sausage, pastry, and hearty, precise cooking. While much of that culinary heritage has faded into memory, Grünauer has become one of its most articulate modern expressions.
The dining room sets the tone immediately. Chandeliers hang from the exposed beams, light reflecting off polished wood floors and dark banquettes. The room hums with conversation, formal enough for celebration but relaxed enough to invite lingering. It is a space designed for meals that unfold rather than rush.
The food meets the room’s confidence. Wiener schnitzel, the dish most diners come seeking, arrives broad and golden, its crust thin and impeccably crisp, the veal tender beneath. It is restrained cooking of the highest order, seasoned properly, fried with care, and served without unnecessary embellishment. Accompaniments are thoughtful and balanced, offering acidity and freshness where richness might otherwise dominate.
Other plates reinforce the same discipline. Dumplings are light and carefully shaped, sauces are deep without heaviness, and vegetables are treated as more than garnish. Even familiar comfort dishes carry an unusual clarity, each element allowed to speak distinctly. The kitchen’s strength lies not in reinvention, but in refinement.
The bar, lined with Austrian and German spirits alongside local offerings, underscores the restaurant’s dual identity. It is both deeply rooted and unmistakably Kansan. Seasonal touches, including beer selections and regional produce, anchor the menu firmly in the Midwest without diluting its European soul.
Grünauer succeeds because it understands that tradition does not require nostalgia. It requires care, repetition, and respect for craft. In a city whose culinary reputation often centers elsewhere, this restaurant stands as a reminder that Kansas City’s food history is broader, older, and more nuanced than many assume. Grünauer does not simply serve Austrian cuisine. It restores it to relevance, one assured plate at a time.
Vicky McCurdy
Having lived in Germany many years ago, it’s nice to have some genuine German cuisine, right here in KC.
I had the Forelle Auf Tiroler Art (breaded/fried rainbow trout) served with creamy purple potato salad.
My husband had the Salzburger Schnitzel (breaded/fried pork cutlet stuffed with ham, bacon, mushrooms & Swiss cheese) served with creamy spätzle.
We also enjoyed some tasty reisling wine & warm glüwein (perfect for the chilly evening).
The ambiance is nice & warm, not too loud even in the large dining room and the service was very attentive, as always.
Fyi – something new to us, the parking is paid parking unless you show your receipt from one of the 3 freight district restaurants there (Lidias, Grünauer or Jack Stack BBQ).
… moreI had the Forelle Auf Tiroler Art (breaded/fried rainbow trout) served with creamy purple potato salad.
My husband had the Salzburger Schnitzel (breaded/fried pork cutlet stuffed with ham, bacon, mushrooms & Swiss cheese) served with creamy spätzle.
We also enjoyed some tasty reisling wine & warm glüwein (perfect for the chilly evening).
The ambiance is nice & warm, not too loud even in the large dining room and the service was very attentive, as always.
Fyi – something new to us, the parking is paid parking unless you show your receipt from one of the 3 freight district restaurants there (Lidias, Grünauer or Jack Stack BBQ).
Yustina Rivera
Just tried this amazing German restaurant in Kansas City for the first time! The food was incredible, and the vibe was so warm and welcoming. The staff were super friendly too—definitely coming back. Highly recommend!
… moreTheresa Harrison
What an absolutely beautiful dining experience we had! The atmosphere is cozy without being small, upscale while still providing comfort, and the wait staff were wonderful and knowledgeable, adding fully to the overall experience. We celebrated New Year’s Day here and loved every second of it. We started with Der Schmutzige (if you like dirty martinis and Bloody Marys you HAVE to try this drink!) and a couple of their German tap selections, then had the Salzburger Schnitzel and the Ungarisches Rindsgulasch which were both delightful, but the schnitzel was the winner!! We ended with the apple strudel and their crepes, and from a non dessert loving person, that strudel will change your life. Cost is pricey, but ours included a couple cocktails each and desserts…either way, it’s worth it. This is a must try in the freight district of KC. We will be back to sit at their unassuming bar that felt so welcoming and try some of their daily offerings. Thank you for a wonderful experience!
… more