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Intimate, approachable fine dining experience in the heart of Downtown Topeka, KS. Our menu changes monthly so please check our website for the current tasting. We are looking forward to celebrating your occasions with you – big and small. Cheers! Chef Adam and Kasie VanDonge
A compact menu of chef-driven French-American cuisine & weekly small plates in historic quarters.
Address and Contact Information
Address: 112 SW 6th Ave, Topeka, KS 66603
Phone: (785) 350-2500
Website: http://www.thewhitelinen.com/
Menu Photos
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Related Web Results
The White Linen: Best American Restaurant in Topeka
Chef-led seasonal American fare with thoughtful wine pairings and a neighborhood cocktail lounge.
The White Linen | Topeka KS – Facebook
The White Linen · Cheer Pops! · Feeling lucky this Saturday? · Chocolate Cake | Dark Chocolate | Pistachios Thank you so much, Lindsey! · Chorizo Loaded …
The White Linen – Visit Topeka
112 SW 6th Ave. Topeka, KS 66603; 785-851-8516 · Visit Website · E-mail. he White Linen is a unique …
Reviews
Craig Hanna
We went out to dinner last Friday as an early Valentine’s Day dinner as we don’t like to deal with the crowds that pile out on February 14. We’ve dined at The White Linen now at least eight or nine times, including the private chef’s table in the old safe (the restaurant is in an old building where a bank once was). The food is always delicious, exciting, thoughtful, and nicely plated. We appreciate the fact there’s a fine dining restaurant option in Topeka (it’s a lot closer than Kansas City!).
But every time we go we are always struck by the service. As good as the food is (and it’s very good) the service is always lacking. It feels like the servers (often high school or college age) are play acting at fine dining service. Everything is always just a little off. For example, the silverware: it stays out through the whole meal. Normally, you finish a starter and they take away the used knife and fork and bring new, clean ones. (This could just be easier on the servers but perhaps the restaurant doesn’t have enough silverware to do this.)
Then, there’s usually on every visit one mess up or another. If this happened once on one meal I’d say it was an anomaly, but when there’s something every time we dine there you start to question what kind of training goes on with the front of house staff. Here’s a list (not an exhaustive one) of things we’ve experienced:
* Entrees for another table being set down in front of us. This by itself is no big deal, but when the problem is pointed out and those entrees are then picked up and set in front of other diners, I wince.
* When asking for salt and pepper a small bowl with salt and pepper mixed is provided. I don’t know if this is a chef’s choice or the server’s, but I’d like to dose any salt and pepper myself, thank you.
* My wife is allergic to cilantro (not a dislike as in “it tastes like dirt” but an actual EpiPen-carrying allergy) and it was noted both on our reservation on Tock and described verbally to the server when we ordered. A starter arrived with microgreens as a garnish. When my wife asked what the greens were, the server took them back to the chef and another one was sent out because the microgreens had cilantro in them. I worry the server did not communicate the allergy in the first place.
* Cleaning equipment left out on a dining table next to ours (see photo).
For all the care and attention to the food and the menu, I wish Adam VanDonge paid as much attention to the training of the front of house staff. Certainly, they must be working on the tightest of margins running a fine dining establishment in Topeka. Staff is at an appropriate minimum, but the lack of a Front of House manager shows. When asked what a certain item was on a menu, a server replied, “I don’t know. I don’t eat this kind of stuff.”
I wrote such a long review because I have a hunch none of these issues get back to the kitchen. They are kept in the dining room. I think most diners coming to The White Linen are thrilled to have a great night out—and they should. I applaud Mr. VanDonge for the fortitude to keep TWL alive with a vision of great American cuisine. The front of house staff are eager and enthusiastic, don’t get me wrong. I just wish the service reflected the quality of the food.
… moreBut every time we go we are always struck by the service. As good as the food is (and it’s very good) the service is always lacking. It feels like the servers (often high school or college age) are play acting at fine dining service. Everything is always just a little off. For example, the silverware: it stays out through the whole meal. Normally, you finish a starter and they take away the used knife and fork and bring new, clean ones. (This could just be easier on the servers but perhaps the restaurant doesn’t have enough silverware to do this.)
Then, there’s usually on every visit one mess up or another. If this happened once on one meal I’d say it was an anomaly, but when there’s something every time we dine there you start to question what kind of training goes on with the front of house staff. Here’s a list (not an exhaustive one) of things we’ve experienced:
* Entrees for another table being set down in front of us. This by itself is no big deal, but when the problem is pointed out and those entrees are then picked up and set in front of other diners, I wince.
* When asking for salt and pepper a small bowl with salt and pepper mixed is provided. I don’t know if this is a chef’s choice or the server’s, but I’d like to dose any salt and pepper myself, thank you.
* My wife is allergic to cilantro (not a dislike as in “it tastes like dirt” but an actual EpiPen-carrying allergy) and it was noted both on our reservation on Tock and described verbally to the server when we ordered. A starter arrived with microgreens as a garnish. When my wife asked what the greens were, the server took them back to the chef and another one was sent out because the microgreens had cilantro in them. I worry the server did not communicate the allergy in the first place.
* Cleaning equipment left out on a dining table next to ours (see photo).
For all the care and attention to the food and the menu, I wish Adam VanDonge paid as much attention to the training of the front of house staff. Certainly, they must be working on the tightest of margins running a fine dining establishment in Topeka. Staff is at an appropriate minimum, but the lack of a Front of House manager shows. When asked what a certain item was on a menu, a server replied, “I don’t know. I don’t eat this kind of stuff.”
I wrote such a long review because I have a hunch none of these issues get back to the kitchen. They are kept in the dining room. I think most diners coming to The White Linen are thrilled to have a great night out—and they should. I applaud Mr. VanDonge for the fortitude to keep TWL alive with a vision of great American cuisine. The front of house staff are eager and enthusiastic, don’t get me wrong. I just wish the service reflected the quality of the food.
Melissa Gallegos
We came into town for meetings and came across The White Linen on Google and noticed that reservations were recommended. We knew it was a long shot but we called and spoke with Chef Adam who told us to come and while we wait for a table we could enjoy a delicious cocktail in the lounge. Between the lounge, the restaurant, the food, and the staff, we had an impeccable experience. Highly recommend!
… moreJennifer Rafferty
Best restaurant in Topeka, locally owned. Beautiful, historic building. A unique and romantic atmosphere. The food is always beautiful and delicious, and the service is spot on. Have never gotten anything there we didn’t like. Can’t wait for next time.
… moreCynthia Schendel
Drove over from KC to see a play, came in for an early dinner before. Started with expertly made cocktails in the lovely Knox bar where Chef gave us the history of the building. We all grew up in Topeka but had not known about it. Then into the intimate, beautifully appointed dining room where we had prompt and attentive but non-intrusive service. We all liked the format of two set apps with our choice of entree and set dessert after. 2 of us had the halibut, 1 the filet. Everything was excellent, perfectly prepared and appropriately portioned..We all agreed it was equal to any similar KC restaurant we have visited (we have been to many) and will be worth the drive to return. As sailors we especially appreciated the white candy “sails” on the apple dessert!
… moreDarrick Lee
Outstanding experience on 8 July 2025.
Food was delicious, and Chef has great taste in music! (I could tell they could read the room and changed the tunes to suit us.)
Service was impeccable. Each dish is explained when presented, and staff are very attentive.
… moreFood was delicious, and Chef has great taste in music! (I could tell they could read the room and changed the tunes to suit us.)
Service was impeccable. Each dish is explained when presented, and staff are very attentive.
Eric Ridgway
Was really looking forward to taking my wife here for our 21st Valentine’s Day together. I’m not sure I’ve ever been more disappointed in a restaurant before. There were 2 choices and we said we wanted one of each as we were going to share and try everything. Started off encouraging when she brought some small plates for sharing. For some reason she would only give us one steak knife and one table/butter knife. My wife had the scallops (undercooked) and pork belly. She had to not only borrow my knife to cut the steak I shared with her but for the pork belly. It was extremely dry and tough. She was barely able to cut it with a steak knife. We had to keep passing the steak knife back and forth. The crab cake on the steak was mushy and cold. The lemon bar dessert was extremely sweet. Also the hostess said they had mocktails, but there was no menu or suggestions from the server other than, we can do anything peach, etc. the service was actually decent other than no suggestions on beverages. Was kind of looking for some of the trendy mocktails everyone is getting at different restaurants and bars. Oh well. A lesson learned.
… moreTyler Loder
This is true fine/casual dining in Topeka. The cocktails, fantastic. The food was impeccable, wonderfully sourced, and perfectly executed. Great recipes with balance. I had a Sakura Porkchop……. WOW. Unreal flavor and tenderness. My wife had a Filet Mignon in a Diane sauce. Just as unreal. Please just get the tasting menu. It’s worth it. Also, please understand that a 4 course fine dining tasting for $65-$80 is out of this world for value. The overall experience was great. We will definitely be back. If you’re wondering if you should try this place, don’t wait, try it. This is likely the best restaurant in Topeka. You don’t need to travel to KC for amazing food and service. Just skip your weekly fast food once or twice, and you will have saved enough money to go here, and it’s worth it.
… moreT JL
Loved every minute of our visit to the white linen! The food was delicious, service was incredible and the atmosphere is unmatched. Adam when above and beyond to accommodate our needs for a special evening! Would definitely recommend to anyone looking for an upscale night out.
… moreKristina Schwant
Wow…is this place trying for a Michelin Star? (I know Kansas is not in the Michelin Star demographic…what a shame.)
The Google/Website pictures do not represent how architecturally cool the design elements of this historic space. Fresh, interior designs are eye-catching.
Then the food…Perfection!
I wish I knew how to describe it better, or I wish I would have taken pictures! …I was enjoying the time with my husband too much. We will drive from Missouri to visit again for a special night. So perfect!
Thank you for your skill, care and perfection! What a treat!
… moreThe Google/Website pictures do not represent how architecturally cool the design elements of this historic space. Fresh, interior designs are eye-catching.
Then the food…Perfection!
I wish I knew how to describe it better, or I wish I would have taken pictures! …I was enjoying the time with my husband too much. We will drive from Missouri to visit again for a special night. So perfect!
Thank you for your skill, care and perfection! What a treat!
Henry Daries
My wife and I once again had the pleasure of dining at The White Linen on March 27, and it remains our favorite restaurant in Topeka. The Wild Elk ravioli was exceptional, but the Sea Bass was truly outstanding — the best I’ve ever had, and I’ve enjoyed this dish at restaurants in numerous cities. It was prepared to absolute perfection.
Our experience was further enhanced by our server, Dora (sp?), who was attentive, professional, and made our evening even more enjoyable. We highly recommend The White Linen for an unforgettable dining experience.
Thank you Chef Adam and all the staff at TWL.
… moreOur experience was further enhanced by our server, Dora (sp?), who was attentive, professional, and made our evening even more enjoyable. We highly recommend The White Linen for an unforgettable dining experience.
Thank you Chef Adam and all the staff at TWL.