Exquisite Cuisine, Decadent Desserts
Colby and Megan Garrelts are the husband-and-wife chefs and owners of Rye and Bluestem restaurants. Both chefs are proud to be from the Midwest, with savory and sweet recipes reminiscent of generations around the kitchen table.
Rye in Leawood celebrates the traditional Midwestern foods the couple grew up enjoying with a chef’s point of view known for its fried chicken, vegetables just off the stove, Parker House rolls and seasonal pies, all made with fresh, locally-sourced ingredients. They even use produce from their family farm in Parker, Kansas. The alcoholic beverages also have a local focus, with a selection of Missouri and Kansas beers and spirits, classic cocktails and regionally inspired drinks.
Bluestem in Westport just north of the Country Club Plaza marries cuisine and hospitality for a truly memorable experience. Featuring an intimate dining room with various courses and à la carte offerings showcasing Colby’s progressive American cuisine and Megan’s variety of decadent American desserts for dinner, catering and private events, Bluestem has earned both local and national awards, including the James Beard Foundation semifinalist for Outstanding Restaurant in 2015, 2016 and 2017.
As chefs, they are inspired by the seasons and family. Both look up to chef Michel Bras and his family in France as well as chef Claudia Flemming—Megan often uses her cookbook The Last Course: The Desserts of Gramercy Tavern. Megan’s favorite seasoning is salt in sweet foods to make the flavor pop, and depending on the dish he’s cooking, Colby favors a mixture of salt, sugar and fat. His favorite meal is linguini and clams, and she enjoys osso buco with orzo and fall veggies.
With culinary degrees, numerous awards, features in national publications and two published cookbooks, the Garrelts combined their talents and professional careers into two exceptional restaurants.