Your "must try" food list just got a little longer. These four new Prairie Village eateries are growing in popularity and buzz around town, and it does not take a food connoisseur to understand why. With popping flavors and tremendous vibes, each adds a unique flare to Corinth Square...and the Village Shops. We had the pleasure of diving deeper with Casa Ama, Big Grove Brewery, Flower Child and La Fetta Deli.
CASA AMA - Robin Krause, owner
As an existing restaurant owner, what led you to open such a different concept in PV?
Prairie Village is home for me. I grew up here, went to Shawnee Mission East, and my son’s first job was actually at Salty Iguana, the restaurant that was in this space before CASA AMA. I also felt like there was an opportunity for a more elevated Mexican concept in the area, something that still felt approachable and fun, but a little different. Mexican food has always been my favorite, so it was a concept I was genuinely excited to bring to life.
What’s something customers might be surprised to learn about what happens behind the scenes?
Probably how much testing and experimenting is happening. We’re constantly playing with recipes, flavors and influences from different cultures. Menu development takes much longer than people might expect. There’s research, travel, a lot of tastings and plenty of trial and error involved. Now that we’ve had some time to settle in, we’re excited to start pushing things a little further and experimenting with some more unexpected flavors and combinations.
What’s one thing that has impressed you about the community since opening?
I’ve been really impressed by how excited the community has been to embrace something that feels Mexican, but also new and a little unexpected. People have been incredibly open to trying different flavors and dishes, which has been really encouraging for us. Corinth has also seen so much growth with new tenants and offerings coming in, and we’re excited to be part of that energy and what’s happening in the neighborhood.
What’s your ultimate “trust us, you have to try this” menu item and drink?
Right now, I’d say the shrimp tacos - they’re technically off-menu, so you have to know to ask for them, but they’ll be making their way onto our new menu soon. The cold water oysters are another favorite, with onion ash salsa, pickled red chili and ginger jeow. The whole fried fish is such a fun one. It’s a little unexpected when it hits the table, but you can pull it apart and build your own fish tacos. And don’t skip the salsa seca, our take on a dry salsa macha. It’s crunchy, savory, salty, full of umami and good on pretty much everything. For drinks, the Mezcal Manhattan or the Coco Loco are a must try!
If your restaurant could describe itself in three words, what would they be?
Modern. Unexpected. Fun.
BIG GROVE BREWERY - Tyler Carter, Marketing Manager
What is the backstory of Big Grove opening in Prairie Village?
CEO Matt Swift and the team had been looking around the Kansas City area for a while, and when Prairie Village became an opportunity, it felt like a really natural fit. There’s a strong neighborhood identity here, and that’s something we really wanted to be part of. They also loved the idea of taking the old Macy’s space and turning it into a place where people could gather again. Obviously, being the first brewery in Prairie Village is a pretty cool distinction, but the more exciting part is getting to build something that actually feels like it belongs here.
What’s something customers might be surprised to learn about what happens behind the scenes?
I think people might be surprised by how much we make ourselves, right here. Our kitchen is about 99% scratch-made. Then there's the beer side of things. We have 20 taps, 17 of which are Big Grove beers. Keeping those taps full requires an incredible amount of brewing and work. Most of our beer is brewed at our production facility in Iowa City, but we’re also brewing beer in Prairie Village. Mission Road IPA and The Silliest Goose are two beers we’ve brewed here, and being able to make beer in the same place we’re serving is really special to us.
What’s one thing you’ve already learned about this community since opening?
The biggest thing we’ve learned is just how much people here care about their community. There’s a real sense of pride in Prairie Village, and people are genuinely invested in the places they choose to spend their time. We’ve also been really excited by the different ways people have embraced the space. We’ve had run clubs, workout events, community gatherings, markets and all kinds of local partnerships happening here. We’ve got young families, pups on the patio, longtime Prairie Village residents, people meeting up with friends after work–people of all ages coming through the doors.
What’s your ultimate “trust us, you have to try this” menu item and drink?
I’d say start with an Easy Eddy. It’s our flagship Hazy IPA, and I think it’s a really great entry point if you’re newer to hazy IPAs. It has plenty of hop character and flavor without being overly bitter or intimidating. If you’re looking for something without the alcohol, I’d point you toward its NA sibling, Zero Eddy. It gives you a lot of that same Easy Eddy experience. For food, I’d go with the Tuna Poke Bowl. It’s one of those dishes that can surprise people because it’s not necessarily what you expect to order at a brewery. It’s fresh, flavorful and has a really nice balance of sweet, savory and a little bit of heat.
If your restaurant could describe itself in three words, what would they be?
Community. Energetic. Unpretentious.
FLOWER CHILD - Kenny Barsalou, Regional Manager of Operations
As its 45th location, what is the backstory of Flower Child coming to Prairie Village?
Prairie Village felt like a natural fit for the first Kansas location with its strong sense of community and active lifestyles. We were drawn to the area’s neighborly spirit and its connection to Kansas City’s great dining scene. We’re excited to introduce the brand and bring our fresh, made-from-scratch food to the community.
What’s something customers might be surprised to learn that happens behind the scenes?
We put a lot of thought into making the experience feel unique to each community. The Prairie Village restaurant design was inspired by the area’s educational roots. Guests will see details throughout the space that encourage curiosity and exploration from books and eclectic objects to art installations like geometric panels inspired by the quilt-like Kansas landscape.
What’s your ultimate “trust us, you have to try this” menu item?
The Mother Earth Bowl. The dish is colorful, packed with flavor, and made with wholesome ingredients. I’d also recommend the Red Chile Glazed Sweet Potatoes or Gluten-Free Mac & Cheese (trust me on that one!) Locals have been loving the rose petal lemonade since opening!
Describe Flower Child in three words.
Not exactly three words, but…Feel-good, fresh, your happy place
LA FETTA DELI - Adam Bracco, owner
What led to choosing Prairie Village as your second location?
We love Prairie Village and lived there for five years after my wife and I were married. The character of the area, the amazing people and the authentic neighborhoods always made us want to come back. It was a no-brainer to open where it all began.
What’s something customers might be surprised to learn that happens behind the scenes?
It’s funny because we don’t really have a “behind the scenes” with an open kitchen. Customers can see this tremendous staff and how hard they work, all while having fun. My wife Kelly handles our social media, Audrey manages catering and our managers–Scott, John and Regan–run our day to day. There is no La Fetta without this spectacular team. It's truly a family that works together.
What’s your ultimate “trust us, you have to try this” menu item?
Go with the Sublime sandwich, add in a pomegranate Italian soda and our homemade pasta salad (with fresh balsamic glaze). I’d be stuffed but would take home one of our homemade tiramisus for dessert! I may actually have to do that today!
If your restaurant could describe itself in three words, what would they be?
Local, Family, Fresh
"I’ve been really impressed by how excited the community has been to embrace something that feels Mexican, but also new and a little unexpected."
"There’s a strong neighborhood identity here, and that’s something we really wanted to be part of."
"Prairie Village felt like a natural fit for the first Kansas location with its strong sense of community and active lifestyles."
When people are waiting for sandwiches, you will see neighbors, family, old school acquaintances, or meet a stranger. It’s your neighborhood deli.