Chef's Table: The Eldridge House Grille

Enjoy Recipes from the Culinary World of The Eldridge Hotel

Step into timeless tradition and modern luxury at The Eldridge Hotel. We've perfectly balanced versatile menus and different vibes to cater to your taste. The Eldridge House Grille awaits you with a modern American menu filled with favorites from enticing Kansas City hand-cut steaks to seafood specials and pasta dishes to die for. Our extensive cocktail list is the cherry on top of an unforgettable dining experience.

Whiskey Smash

Created by Monte Parish, Bar and Restaurant Manager


2 oz J. Rieger Whiskey

1 oz Lemon Juice

1 oz Mint Simple Syrup

Lemon peel and mint, for garnish


1.     Combine all ingredients in a shaker.

2.     Fill with ice.

3.     Shake and strain into a double glass with a whiskey stone.

4.     Garnish with Lemon peel and mint.

Clam Chowder


2 cups clams-large (about 8 clams)

2 potatoes-diced -- large

1 1/2 cups onions-sliced

1 cup bell peppers - chopped

1 cup celery stalks - chopped fine

1 tablespoon paprika

2 tablespoons butter

2 tablespoons flour

1 tablespoon accent seasoning  

1-quart clam stock

2 tablespoons clam base

1 cup tomatoes-whole - chopped


1.     Steam clams in one quart of water in a large kettle. Save liquid to use as clam stock.

2.     Dice the clams. Cook the potatoes separately in two cups of boiling water for 5-10 min. Drain.

3.     In a large pot, sauté the onion, peppers, celery, and paprika in butter until the vegetables are tender, about six minutes.

4.     Add flour and accent, stirring well so that the mixture does not brown.

5.     Add clam stock, clam base, potatoes, & clams. Allow to simmer for 15 min. Add tomatoes and simmer for 5-10 min.

Shrimp Stroganoff


6 large shrimp peeled and deveined 

3 tbsp. of butter

1 cup of mushrooms

2 tbsp. of dry sherry

2 tbsp. of all-purpose flour

1/8 tsp. of black pepper

1/4 cup of chicken

4 oz of sour cream

2 tsp. of minced parsley for garnish


1.     Preheat a 10-inch skillet over medium-high heat.

2.     Shell and devein shrimp; rinse with cold water and pat dry with paper towels.

3.     Cook shrimp in two tablespoons hot butter or margarine (1/4 stick), stirring frequently, until shrimp turns pink and tender, about three minutes.

4.     Remove shrimp from the bowl with a slotted spoon, and add one more tablespoon of hot butter to drippings in the skillet.

5.     Add mushrooms and sherry; cook, stirring frequently, until mushrooms are tender. In a cup, stir flour, pepper, chicken stock, and one cup of water until blended; stir in mushrooms.

6.     Cook mushroom mixture, stirring constantly, until sauce boils and thickens slightly. Reduce heat to low; stir in sour cream until blended.

7.     Return shrimp to skillet and cook over low heat, stirring, until shrimp is hot; do not boil. Pour Stroganoff into serving bowl over rice or pasta, and garnish with parsley. 

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