Executive chef Ryan Sneed oversees culinary direction for all of the Blue Moose locations as well as other restaurants owned and operated by parent company KC Hopps, including O’Dowd’s Gastrobar, Barley’s Kitchen and Tap and Stroud’s.
Sneed’s menu skillfully accommodates the palates of a wide range of diners with a family-friendly emphasis. Classic midwestern comfort food shares billing with more adventurous fare under the same gastronomic tentpole. Familiar dishes include an update of wedge salad, half-pound Angus burger, hand-breaded chicken fingers and fried pickles made with Boulevard Wheat beer batter.
Other dishes are vehicles for bold flavor in step with contemporary trends. At Blue Moose, diners can find food with culinary nods to Italy, Mexico, South America, Thailand and China delivered in a wholesome suburban setting without a fine-dining price tag. Golden crispy shrimp wontons with a sweet-and-spicy Thai chili sauce, beef empanadas and short rib sliders made with creamy horseradish-thyme aïoli are some of the small plates available.