In 1910, a young Joyce C. Hall stepped off the train from Norfolk, Nebraska with two shoeboxes full of imported postcards. He came to Kansas City to make a living - what he made was a legacy.

J.C. Hall was the founder of Hallmark Cards, and he is recognized as the father of the social expression industry. But that's just the beginning of the story.

In the late 1960's, J.C. and his son, Donald J. Hall realized that the area surrounding Hallmark headquarters was falling victim to urban decay. Rather than moving the company to suburbia, which was the trend of the day, they decided to inject some life back into the neighborhood. The Halls created the concept that is now Crown Center. This one-of-a-kind shopping, dining and entertainment complex is a favorite destination for families near and far.

An integral part of the Halls' grand plan was to establish a world-class restaurant to anchor Crown Center. At the time, fine dining in America was associated almost exclusively with restaurants promoting a specific European cuisine. But, like all men of vision, J.C. And Don had a different idea. They imagined a restaurant that would showcase the finest food America had to offer.

With a monumental effort by many talented people, The American Restaurant was born in 1974. James Beard, the father of American cooking, and Joe Baum, the legendary restaurateur, provided culinary counsel for the project. Warren Platner, who designed Windows on the World in New York and Water Tower Place in Chicago, created The American's timeless design. Bradley Ogden, then of Kansas City, was the chef.

While retaining the timeless fan shaped oak canopies overhead created by Platner, in 1990 the restaurant was remodeled and updated by design architect Jim Calcara and his firm of Kansas City. The American Institute of Architects honored the work with its Allied Arts and Craftsmanship Award in 1991.

For more than 28 years, The American Restaurant has been striving to set culinary standards, using talented chefs and the freshest ingredients to

prepare the highest quality foods. Today, the restaurant the Halls' envisioned is one of Kansas City's crown jewels. The American Restaurant is Kansas City's only Mobil Four-Star Restaurant, we hope you visit us soon.

" Executive chef Celina Tio had a tough assignment when she assumed the top toque last fall at the American Restaurant: She had to fill the shoes of not one chef, but two. But according to restaurant critic Lauren Chapin, the newcomer has swiftly put her signature on the American's menu. "

- Bon Appetit

" (Chef Celina's) dishes are composed and understated; her flavors balanced and concentrated; her presentation, considered. Clearly, her food matches the mood of the country. "

- The Kansas City Star

" . . . and now there's an exciting new chef, Celina Tio. . . she will soon be heralded as a nationally-known and recognized force in the culinary world. "

- Kansas City Magazine

" Special accolades go to the wait staff, five of whom have their sommelier certificates. Novice diners can comfortably ask their advice in selecting an appropriate wine. "

- Kansas City Star

" Hidden away in a downtown complex in stolid Kansas City is a surprise garden gem - Warren Platner's pleasure dome of dining, the American Restaurant. "

- Wallpaper Magazine

" Stepping into the American Restaurant is like slipping on a cashmere sweater. You don't have to be a clothes horse to know that cashmere is the finest wool in the world - you can just feel it. And so it goes for the American... you don't have to be gourmand to know you are in one of the finest restaurants in the state - you can just feel it. "

- Missouri Meetings and Events Magazine

" . . . Awarded Gold Awards for Best Service, "...due to a philosophy that says service is not an accident. Fifty weeks a year, all staff undergoes intensive formal training... and Most Romantic Restaurant, ..."When you need romance in the very air you breath, the food you eat, even the tables and chairs themselves, Ingrams readers vote for the American Restaurant... Recently spruced, the elegance of the sweeping stairway is only the start to a night filled with soft piano music, a gorgeous night vista, fine wine and food...and possibilities." as well as Silver Awards for Best Dessert Presentation, ..."Stepping up a bit to the truly beautiful for the Silver is the American Restaurant's dessert creations by Christopher Elbow-his Chocolate Passion (mousse and meringue with tropical sorbet) does make you understand ecstasy." And Best Wine List, ..."it has four certified sommeliers who know well the approximately 1,300 selections on the wine list and who offer over 100 selections by the glass beyond dessert, fortified and sparkling wines." in the 2002 14th Annual Silver Ladle Awards ."

- Ingrams Magazine

" . . . Listed number eleven among the The Top Fifty Unforgettable Restaurants in the United States. ."

- www.inusa.info

" . . . the most elegant room, spectacular downtown view, polished service and one of the city's best wine lists."

- The New York Times

First Courses

Butter Lettuce Salad
buttermilk sage dressing and herb croutons

Watercress Salad
cucumber, shaved red onion and feta cheese

Arugula Salad
cherries, toasted pine nuts and Sangiovese vinaigrette

Baby Bell Pepper Salad
stuffed with herbed goat cheese and pea shoots

English Pea Soup
creme fraiche and micro greens

Entrees

Campo Lindo Farms Chicken Breast
sautéed asparagus and wild mushrooms

Tuscan Style Beef
fried potatoes, roasted peppers and wilted arugula

Sauteed Atlantic Salmon
soba noodles, shiitake mushrooms and dashi broth

Grilled Pork Tenderloin
dijon mustard potato salad and summer vegetables

Seared Alaskan Halibut
mussels, leek and tomato fricassee

Wild Mushroom Risotto
sweet corn, summer tomatoes and fresh thyme

Yellow Fin Tuna Nicoise
haricot vert and fingerling potatoes

Desserts

Chocolate & Hazelnut Trio
hazelnut-chocolate gateaux, chocolate-hazelnut mousse timbale, candied hazelnut ice cream and chocolate sauce

Vanilla Tapioca Custard
marinated cherries, honey almond tuiles and mint syrup

Chocolate Passion
chocolate mousse, passion fruit curd and almond cake with tropical sorbet, raspberry and passion fruit sauce

Chilled Apricot & Moscato d'Asti Soup
basil ice cream and crispy phyllo triangle

Trio of Fresh Fruit & Sorbets
flavors change daily

Sauternes & Berry Poached Pears
berry soup and creme fraiche ice cream

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