Based on 47 reviews, the restaurant has received a rating of 4.2 stars. Price $$$
Address:
12401 Johnson Dr, Shawnee, KS 66216
Phone: (913) 631-4100
Social Profile: 
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Reviews
Jason Camis
Great food. Excellent service. Small menu, but everything is fresh from the farm and menu changes frequently. Portion sizes are reasonable. Definitely one of the city’s nicest special occasion restaurants.
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Darth Colossalvader
I knew i was in the right spot when a local vendor walked through the door with a box of fresh produce. The chef cam right out and started selecting while talking about what those items could be transformed into over the next few days. The food here is Sublime. The Plating is Fine Art and the Building is classic but refined to modern Just like the food. Trying to impress a client? Need a place to take the Wife for a get away. This is it. This place literally feels like the brigade is 3 or 4 of your best friends cooking just for you.
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Laurie Ward
What joy to experience the history of thus location and local, gourmet flavor. We w joyed the experience and the location. Being over 112 years old the venue is delightful. I could suggest an air purifier to combat the centuries but was so awed by the experience and the food, I forgot! Highly recommend.
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Doris Holderness
I was expecting a lovely, elegant, cozy dinner in a historic castle setting. Upon arriving for 6:30 res, the hostess blurts out, “Do you have a reservation?”, followed by, ” We have you on the patio, follow me”. Caught a brief glimpse of the inside and their were plenty of empty tables. That set the tone for the evening. After rattling heavy wrought iron tables/chairs on the patio, we were seated outside in the chilling air. More of the rattling followed for a group of 8 people and we couldn’t even hear ourselves talk, along with the clanking of the nearby “wind chime”. There are no complimentary starters, i.e. bread etc, as far as I could tell. Husband started off with an ordered of the Smoke Fish Croquettes w/duck fat aioli, they didn’t hold together well, but were good. He ordered a glass of wine and we also placed our entrees at the same time. I had the house-made pumpkin ravioli in sage cream sauce topped w/prosciutto. I don’t recall seeing or tasting the prosciutto. Picture will show there were 5 large raviolis displayed on half of the plate. Husband ordered the Bass with black rice. Nice presentation, filled the plate! He was over 1/2 way done with it before his glass of wine arrived, as noted in the before & after pictures. I purposely passed on an 2nd app, cocktail and dessert. Service through out the evening was hit and miss. Food overall was average. As we left the patio through the restaurant, we again noted plenty of available tables inside and I got another small glimpse into what could have been a lovely, elegant, cozy dinner in a historic castle setting.
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Ashley D
My husband & I were very excited to try a different farm-to-table restaurant than our usual spot. I’ve read a few bad reviews on this place, which is why we put off coming out for so long. Having worked for 10 yrs in the food service industry myself, I understand that one customer’s negative experience does not make a bad restaurant.
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Jenn Oldham
We came with some friends and the food was so so. I’d give it a 3 out of a 5. The desserts weren’t that great. My problem was that I was brought the incorrect entree and the server was so confused when I told her I had a filet instead of the strip steak. My order had been put in wrong. Basically I had to wait 15 minutes for my dinner to come. I had everybody else eat so their food didn’t get cold. I jokingly asked for free desserts all around for the the fact I had to sit and watch everyone else eat. They did give me ONE dessert for free. The gesture of a $6.50 dessert for free was nice…..but really? I think I deserved a free entree or something. Honestly I don’t think I’ll be back.
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Andrea Palmer
We visited this restaurant on 4.29.16. I was just looking for somewhere new for my husband and I to go and thought this restaurant looked unique and beautiful. When we arrived for out 7:00 reservation, we were seated promptly. The waitress was nice and asked us if we had been to the restaurant before and when we told her no, she explained the ever-changing menu and the farm to table concept. She took our drink orders. When we received our drinks, she began to tell us of all the items that were not on the menu. This is where everything started to go downhill for us. The waitress had a very hard time explaining the 7 to 8 items that were not on the menu. She also did not seem knowledgeable in the specifics of the items. We found ourselves having to ask many additional questions that we didn’t get clear answers to. There were also so many additions to the menu that we had a hard time remembering them all when she came back to take our order. My husband settled on the stuffed pork chop and I ended up choosing one of the menu additions, the beef tenderloin. The waitress asked me how I would like it cooked and I told her medium. Then the waiting began, the waitress came to check on us after about 30 minutes of waiting. She also brought bread because she said we had been waiting awhile. Our food finally came at about 7:50 and needless to say, we were underwhelmed. My tenderloin was cooked perfect but it was very small, maybe the size of my fist and the sides were half of a baked potato and may a 1/4 cup of spinach, it did taste good however, and I did enjoy it. On the other hand my husband’s pork chop was ridiculously underdone. I was in disbelief that a chef at a restaurant of this caliber would even allow a pork chop to leave their kitchen like that. The hostess actually came to check on us at this point and asked how everything was going and my husband explained to her that his pork chop was undercooked. The hostess then apologized and took it back. Meanwhile, the waitress came to check on us and said that she thought it was supposed to be medium to which my husband responded no. When the waitress walked away, he looked at me and said “I didn’t know there were different degrees of doneness for pork chops,” to which I responded, “me either.” Not to mention, the waitress never asked him how he wanted his pork chop, but that’s neither here nor there. The hostess then brought my husband back another plate with a more done looking pork chop, she said it had just come off the grill. My husband went ahead and ate even though this one was dry, almost overcompensation for the other being practically raw.. He was also very unhappy with the fact that about 30% of it was fat which could not be eaten, for a 36 dollar pork chop, it is a little ridiculous. The last disappointment was the check. My small beef tenderloin was 45 dollars. I understand wanting to have fresh items that aren’t on the menu but it really should be typed with prices if there are going to be that many additions so that a consumer can make the best decision for themselves. I could have gotten the filet for less than 40.00 and that was on the menu. In addition if you are going to charge 36.00 for a pork chop, it needs to be perfect every time. My husband and I have eaten at many high end restaurants not just in Kansas but all over and I have to say this was by far the most disappointing for the price. There are many options when you are spending more that 100.00 for a meal, and unfortunately, we won’t be back and it is such a shame because this place is really unique and beautiful. Finally, I would suggest making sure that all waiters and waitresses are well versed in all dishes being served at any given time, maybe even tasting them so they can offer their expertise to customers who are new. If this can’t happen, since the menu changes so often, I would suggest typing an addition to the menu so customers can know exactly what they are getting. I’ve been to many restaurants that do this and think that could be beneficial. Thank you
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Jason Bigler
Excellent food! Had never been to Renee Kelly’s before and figured what better time than restaurant week! Had a good sample of foods. The salad left me desiring something more (my personal taste is a little more dressing and other veggies), however the sasparilla braised short rib and risotto was excellent! Tender and fell apart with the fork. Nice mix of sweet from the sasparilla and salty from the beef. Ended the dinner with a deconstructed s’more with their own take where they used cookies instead of Graham crackers. The meal and ambiance was superb along with the service. I will definitely return to try more!
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Jonathan Fryer
This place is amazing. Lovely from the very begining. I placed a reservation for four online. It was flawless. The ambience is quiet and warm. The food! The food was so good. Best dining out experience I have had in some years.
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Harley Busch
This is a beautiful building.
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