As entrees, gnocchi with cheese and milk thistle and breaded Berkshire pork on a bed of asparagus and mashed potatoes with a sprinkling of hazelnuts, were the perfect followers to the soup starters. Because the pork chop is lightly pan-fried, the tenderness and the sweetness of the meat are not compromised. The Berkshire pork chop is a must-try either for lunch or dinner. As an Italian who loves my gnocchi, I can attest to the pillowy softness of these gnocchi unlike those you find in many other restaurants. They were sauced with a delicious blend of goat cheeses and Swiss chard decorated with bits of ham, creating a sweet and flavorful union. Last but not least, the cheese pannacotta with the three fresh local farm cheeses and red wine syrup,  transported me at first bite to a farm setting.  A reinvented pannacotta-cheesecake with goat cheese was neither too salty nor too sweet. It was the perfect balance for a cheese dessert highlighting the dominant characteristics of the cheese. If you go to Kansas City, Room 39 is the place to stop. www.rm39.comWhile reading several travel magazines, I was struck by articles critiquing/or mentioning the restaurant Room 39. What intrigued me most was the menu. In fact, it’s not just seasonal but a daily surprise. Unlike most restaurants that offer daily specials, this restaurant changes the entire menu. So, you won't ever be bored with a routine menu at Room 39. 

The environment is very comfortable and refined. It really feels like being in a Mid-West of the past but with the taste and innovation of the present. The creamed cauliflower soup with toasted hazelnuts and the spinach soup with truffle oil are sublime: creamy, not too salty, and definitely prepared with the freshest ingredients. The temperature at which they were served was perfect. Just as an espresso should not burn your lips when you drink it, these soups were just the right temperature for your palate. The soups were so substantial that there was no need for bread to accompany them.