Blue Moose Bar and Grill Opens in Red Bridge, Serving a Wide Range of Comfort Fare

Blue Moose Bar and Grill Opens in Red Bridge, Serving a Wide Range of Comfort Fare

Red Bridge will soon be home to a Blue Moose.
The Blue Moose Bar And Grill family of restaurants will open its sixth location in the South Kansas City neighborhood on March 26. The 7,000-square-foot Blue Moose replaces a Dos Hombres restaurant and adds a major anchor restaurant and bar to the revitalized Red Bridge shopping center. The completely renovated space has indoor seating for 175 guests, with an additional 40 seat on the patio.
A roomy lounge awaits just inside the front door, where guests may relax while waiting for others in their party to arrive. Natural light filters through tall windows in the bar and lounge. Like its sister locations, a signature blue moose head is present. Here, the blue moose looms over a stone fireplace in the spacious bar. Edison lighting, dark wood furniture and photographs of familiar Kansas City sights (with an apparently roaming blue moose) establish a modern, cozy and casual feel.
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.