Green Dirt on Oak, Kansas City

August 2024
Green_Dirt
Founder of Green Dirt Farm Sarah Hoffman never anticipated her passion for farm life and cheesemaking would lead to an East Crossroad’s café and fine dining establishment. But dreams do happen with vision and sweat equity. In early April, Green Dirt on Oak opened its doors with immediate accolades for cuisine that expands on her Green Dirt Farm Creamery in Weston.

Hoffman’s journey has been anything but linear. A move from Seattle in 1996 landed her family in Weston’s rolling hills. A former academic physician and microbiologist, her career trajectory ventured into sheep farming and creating specialty sheep cheeses. As the demand for Green Dirt’s cheese grew, it stretched her production capacity in Weston. One month into the pandemic, French chef Oskar Arévalo volunteered as a cheesemaker’s apprentice and quickly became head cheesemaker, but he dreamed of opening a fine dining experience.

Finally, in 2021 Hoffman bought the two-story building on the corner of 16th and Oak. A two-and-a-half-year rehab transformed the interior. The warm, yet industrial, vibe showcases exposed brick, pine floors and skyline views.

On a lively Sunday evening, my husband and I started our meal with the Monger’s Choice cheese board, we scooped up pungent woolly rind, creamy fresh cheese capped with local honey and mild, nutty prairie tomme cheese onto house sourdough. Next, shareable plates came laden with savory cheese croquettes, perfectly crisped on the outside with melted goodness inside; citrus-poached beets topped with feta and zucchini tempura dipped in sheep yogurt (reminiscent of Greek-style yogurt) with a hint of sumac.

Lamb was a must, although the grass-fed hanger steak and local pork chop tempted. A generous portion of the farm’s lamb chops—butchered in-house—arrived medium rare juxtaposed over mild tahini and black garlic vinegar, worthy of being slathered on every bite. The standout lamburger, juicy and tender, was created entirely in-house from the ground lamb to brined pickles, American-style sheep cheese and soft brioche-like bun. Our evening ended with Green Dirt cheesecake, a light whipped sheep cheese on a graham crust edged with spiced apples. Libations spanned an adventurous wine list, local beer, mocktails and creative cocktails like the top-selling fig jam Old Fashioned.

Don’t miss the rooftop patio for downtown panoramas or appetizers and drinks. The first floor houses the coffee and cheese retail shop and café serving late breakfast, lunch and cheese hour from 10 a.m.-5 p.m. plus weekend brunch.

For more information, visit GreenDirtFarm.com/oak.