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LIFESTYLE LETTER

Letter from the Editor Some of my favorite memories occurred in my grand‑ mother’s kitchen. For her, food was never just food. It was part of how she celebrated milestones and holidays and how she welcomed people into her home. My grandmother was an exceptional cook. She had a way of making every dish feel special. Homemade sauces, rubs and seasonings were just part of her everyday cooking, and somehow she always knew exactly what a dish needed to elevate it and make it a little better. She was equally talented when it came to baking, and I can still picture the care she put into everything she made, but it was never only about the food. My grandmother understood that presentation was part of the experience. A holiday meal was an occasion, and she made it feel like one. The tables were beautifully set, the food was thoughtfully prepared and displayed with absolute perfection, and everything had a place. This was not a small feat for her because my grandmother had eight children, so our family gatherings were huge. When I think about eating at my grandmother’s growing up, I think about all of those special details. She loved to serve appetizers and drinks before even a casual dinner, and the feeling she created for anyone eating at her home transformed a simple meal into something worth remembering. My mom inherited that same love of food and hospitality. She learned from my grandmother that a great meal is about putting thought into what you are making and creating an experience for the people around your table. She is also one of those cooks who rarely measures anything. She can walk into the kitchen, pull a few things from the refrigerator and pantry, and somehow cre‑ ate something amazing by adding a little of this and a little of that. She cooks creatively and instinctively, tasting as she goes until it is just right. I have always admired that about her, and I think it is another gift she inherited from my grandmother. She always has music playing in the background that reflects the country and culture of the food she is preparing, adding another layer to the atmosphere she creates around the meal. I think that is why food has always held such a special place in my life. Some rec‑ ipes bring back a specific holiday. Certain smells can take me straight back to my grandmother’s kitchen. A beautifully set table can remind me of the care she put into making even an ordinary gathering feel special. Those memories have shaped the way I think about food today. I love discovering a new restaurant or trying a new recipe, but there is also something comforting about the familiar. Food has a way of connecting generations, carrying traditions forward and giving families a reason to sit down at the end of a long day and spend time together around the table. I think that is what makes food so meaningful. It brings us together. Every year as I work on our October Food and Drink issue, I fondly remember my grandmother and how she gave my family an appreciation for the art of a thoughtfully prepared meal and the gift of hosting and making people feel cared for. My mom car‑ ried that tradition forward in her own way, and I hope I continue to carry a little of both of them with me every time I invite people into my home for a shared meal. ANGELA BROOCKERD, EDITOR @ L E AWO O D C I T Y L I F E S T Y L E

October 2026 PUBLISHER

Dara Witte | dara.witte@citylifestyle.com E D I TO R

Angela Broockerd | angela.broockerd@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

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Holly Ryan | holly.ryan@citylifestyle.com CONTRIBUTING WRITERS

Angela Broockerd, Allison Swan, Jamie Segall C O N T R I B U T I N G P H OTO G R AP H E R

Janie Jones

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Kolich LAYOUT DESIGNER Jamie Housh QUALITY CONTROL SPECIALIST Hannah Leimkuhler

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Leawood City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Leawood area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Leawood City Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

34 Featured

22 34 42

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

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A Seat at the Italian Table Ceserine

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HALLS REIMAGINED FOR A NEW ERA OF KANSAS CITY STYLE ARTICLE BY JAMIE SEGALL | PHOTOGRAPHY BY JANIE JONES

FASH ION F OR WA R D | L I F E + CU LT U RE

For 110 years, Halls has been part of the Kansas City shopping landscape, evolving with the times while staying true to a simple philosophy established by founder J.C. Hall in 1916: “To be first with the best in Kansas City.” Today, that philosophy can be seen throughout Halls’ women’s fashion department, where classic luxury meets contemporary designers, emerging brands and plenty of options for building a wardrobe that feels distinctly your own. “Halls travels the world to find the latest and greatest fashions from established luxury brands, as well as discovering new, emerging brands that we believe have sales growth potential in our mar‑ ket,” says Kelby Stehl, buyer for Halls’ Women’s Ready-to-Wear Division and Designer Handbags.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

The store inventory spans a wide range of price points and personal styles, with everything from globally recognized luxury names like Burberry, Chloé and Christian Louboutin to contemporary favorites such as Farm Rio, Veronica Beard, Vuori and Zimmermann, among many others. The breadth gives shoppers plenty to discover, whether they’re looking for an investment piece or an everyday staple. “We want our customer to know they are leaving with an excellent quality product regardless of what they paid for it,” Stehl says.

CONTINUED >

FASH ION F OR WA R D | L I F E + CU LT U RE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

FASH ION F OR WA R D | L I F E + CU LT U RE

One of Halls’ biggest differentiators is plenty of merchandise in the actual store, which has become harder to find in today’s retail landscape. Rather than scrolling through endless online options and guessing at fit, shoppers can browse a large selec‑ tion, feel the fabrics and try on pieces in person. “It’s a rarity in today’s retail climate to see such an extensive brand matrix and level of inventory under one roof,” Stehl says. And there is help available when you need it. Halls’ Style Experts bring years of experience and long-standing

relationships with clients to the shopping experience. Whether you are looking for an outfit for a special event, refreshing your wardrobe for the season or simply searching for something new, they can help pull together looks tailored to your personal style. For many clients, that relationship continues well beyond a trip to the store. Style Experts may text clients when new arriv‑ als come in, ship selections directly to their homes and work closely with the buying team to identify pieces with individual customers in mind.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

Another way Halls continues to evolve is through its shopsin-shop, dedicated spaces within the store that allow select brands to create a more immersive experience. The women’s department recently welcomed TWP and Tanya Taylor, join‑ ing established men’s partnerships with brands including Ermenegildo Zegna, Peter Millar and Polo Ralph Lauren. TWP, founded by fashion industry veteran Trish Wescoat Pound, combines an American Midwest sensibility with New York sophistication. Tanya Taylor, a New York-based womens‑ wear brand, is known for expressive color, texture and handpainted prints designed to inspire confidence and celebration.

CONTINUED >

FASH ION F OR WA R D | L I F E + CU LT U RE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

FASH ION F OR WA R D | L I F E + CU LT U RE

Both brands selected Halls as their preferred Midwest des‑ tination for new shop-in-shop concepts, with representatives traveling to Kansas City to create spaces that reflect each brand’s personality. For longtime Halls shoppers, there is always something new to discover. For those who haven’t visited in years, or perhaps have never stepped inside, the current Halls experience offers a fresh reason to make the trip.

Located on Level 3 at Crown Center, Halls invites Kansas City shoppers to browse, try something on, meet a Style Expert and have a little fun with fashion. After all, 110 years in Kansas City is worth celebrating, and Halls is still dressing the city for what comes next. Model: Kelly Ramel Voices &

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TH E PA R K ER H O LLOW

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C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

“THERE’S AN AMAZING ARRAY OF FLAVORS IN OYSTERS. OUR OYSTERS ARE EXTREMELY CURATED.”

A trip to Parkville comes with a delicious new destination, courtesy of one of Kansas City’s most celebrated chefs. James Beard-nominated chef Jonathan Justus, known for the acclaimed Justus Drugstore and Black Dirt, has traded the familiar for something entirely new at The Parker Hollow, an intimate sustainable seafood restaurant and raw bar tucked inside a beautifully restored historic building. With a thought‑ fully designed space and the creative spirit that has defined his career, The Parker Hollow proves that some of the most memorable dining experiences are worth seeking out. Justus’ unconventional culinary journey has taken him from the art world of San Francisco to kitchens in France and eventually back to his Missouri roots. Along the way, he developed a philosophy of cooking that blends creativity, craftsmanship and a deep appreciation for ingredients. “I started thinking about food as a composition,” Justus says of his transition from painting to cooking. “The more I thought about composing flavors and textures on the plate, the less I felt the need to paint. The actual composition of all of your senses, your smells, your sight, your taste and everything together, is way more complex than a two-dimensional painting.” CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

“THE ACTUAL COMPOSITION OF ALL OF YOUR SENSES, YOUR SMELLS, YOUR SIGHT, YOUR TASTE AND EVERYTHING TOGETHER, IS WAY MORE COMPLEX THAN A TWO-DIMENSIONAL PAINTING.”

Now, Justus and his wife, Camille Eklof, are embarking on their newest chapter with The Parker Hollow. While studying an old map of the area, Justus discovered an indentation in the bluffs near the former course of the Platte River called Parker Hollow. The distinctly local name felt like the perfect fit. The couple designed the space themselves, creating a 38-seat restaurant with a lively downstairs bar and raw bar, a four-seat chef’s counter and an upstairs dining room. Original architec‑ tural elements blend with antique fixtures, marble tile, hardwood floors and crystal chandeliers, creating an atmosphere that feels as though it has been part of Parkville for generations. “We wanted the place to have a feel of authenticity, to feel like it was of a different time.” The real story unfolds in the kitchen. The menu changes fre‑ quently based on what is fresh and available, with an emphasis on sustainable seafood. Oysters are sourced directly from farms across the country, and Justus estimates the restaurant has worked with roughly 40 oyster farms. Sous chef Brandon Hayden is a cer‑ tified member of the Guild of Oyster Professionals, helping guests understand the distinct flavors and origins of each selection.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

“There’s an amazing array of flavors in oysters. Our oysters are extremely curated. Brandon is an artist at telling people, not just at picking the oysters, but explaining to people why these are different.” The same attention extends throughout the kitchen. Whole fish are butchered in-house, stocks are made from scratch, and seafood is flown in to ensure freshness. The result is a menu that can move from elegant to wonderfully unexpected, including grilled oysters, Norwegian steelhead trout crudo, grilled octo‑ pus, steamed mussels, halibut collar, fisherman’s stew, and monkfish risotto. Even familiar favorites receive the Justus treatment. Fresh halibut stars in the fish and chips, which feature a tempura-style batter made with Cinderblock Brewery’s Czech Pilsner. Justus then turns the smaller pieces of halibut into a distinctly Southern-inspired plate. The halibut is chicken-fried and served with country mashed potatoes, sage gravy and Southern collard greens. “If the world went on tilt and the ocean suddenly was at Kansas City’s edge, that’s the kind of seafood dish that Kansas City would put out.”

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

For a more immersive experience, the four-seat chef’s counter offers dishes that aren’t found on the regular menu. Guests can expect additional creations and experiments from the kitchen, along with the opportunity to see the chefs at work. “We wanted the upstairs to be intimate, so we try to keep the noise level down. The downstairs is kind of raucous. The chef's counter has snacks that are all off menu in addition to what the diners order from the menu." Whether you dine upstairs or at their chef’s counter, Justus offers a simple invitation: come curious.

The Parker Hollow is located at 100 Main Street in Parkville. Reservations are recommended. For more information, visit theparkerhollow.com.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

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A S E AT AT T HE

I TA L I A N TA B L E ARTICLE BY ALLISON SWAN PHOTOGRAPHY PROVIDED

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

There are countless ways to experience Italy, but some of the most memorable moments happen far beyond the famous landmarks and bustling restaurants. These moments happen around a family table, learning to make pasta from someone who learned the recipe from her grandmother, sharing stories over a meal or discovering the traditions that make one Italian town different from the next. That is the idea behind Cesarine, an immersive culinary experience that invites travelers into private Italian homes to cook, dine, and connect with local hosts. Founded in Bologna in 2004, Cesarine has grown into a community of more than 1,500 hosts offering experiences in more than 700 destinations throughout Italy.

“Some of the most authentic and precious parts of Italian food culture are not found in restaurants or cookbooks, but in people’s homes.” CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

Maria Rita Tattini of Cesarine gives an inside look at what makes these intimate culinary experiences so special. Q: What inspired Cesarine, and what did you feel was missing from the traditional tourist experience in Italy that you wanted to create? A: Cesarine was born from a very simple idea: some of the most authentic and pre‑ cious parts of Italian food culture are not found in restaurants or cookbooks, but in people’s homes. We wanted to create an opportunity for travelers to experience Italy through the eyes of local people, around a family table and through recipes

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

that have been passed down from genera‑ tion to generation. As tourism has become increasingly focused on authentic and meaningful experiences, we felt there was a need to go beyond simply visiting Italy and instead create opportunities to truly connect with the people, traditions, and communities that make each place unique. Q: What makes being welcomed into someone’s home so different from taking a traditional cooking class or dining at a restaurant? A: The biggest difference is the human connection. When you enter a Cesarina’s home, you are not simply attending a cook‑ ing lesson or sitting down for a meal, but

rather you are being welcomed as a guest. You cook together, share stories, learn about family traditions and often talk about everyday life in Italy. Every experi‑ ence is personal because every home and every Cesarina is different. A restaurant can give you a wonderful taste of Italian cuisine, but a meal in a private home can give you a glimpse into the culture and the people behind that cuisine. Q: Every Cesarine experience is rooted in the host’s recipes, traditions and local heritage. Can you tell us about some of the hosts and experiences that really capture what Cesarine is all about?

“A restaurant can give you a wonderful taste of Italian cuisine, but a meal in a private home can give you a glimpse into the culture and the people behind that cuisine.”

A: What makes the Cesarine community so special is its incredible diversity. They include grandmothers who have been preparing the same family pasta recipe for decades, passionate home cooks who preserve local culinary traditions, and hosts who introduce guests to ingredi‑ ents and customs specific to their region. One of the most beautiful aspects is that the experience changes from one part of Italy to another. A guest might learn how to make fresh pasta in Bologna, explore regional recipes in Tuscany, discover sea‑ food traditions in Sardinia or learn about local ingredients through a market visit followed by cooking and lunch at a host’s home. These are not standardized experi‑ ences—they reflect the person, family, and territory behind them. Q: Cesarine emphasizes sustainability and supporting local economies. How does that philosophy shape the experiences you offer, and what impact can a traveler have simply by choosing to experience Italy this way? A: Cesarine has been part of the Slow Food Community since 2019, and the values of pro‑ tecting local food traditions, biodiversity, and small-scale producers are very much aligned with our mission. Our hosts naturally tend to use seasonal and local ingredients and to preserve traditional recipes that might otherwise disappear. There is also an important economic dimension. By choosing

a local, home-based experience, travelers are directly supporting people and communities rather than simply consuming a destination. They are helping keep culinary knowledge alive and contributing to the vitality of smaller towns and villages. In this sense, even one meal can have a positive impact—it cre‑ ates a direct connection between the traveler and the local community. Q: For someone planning a trip to Italy who wants to go beyond the typical tourist experience, what would you say they’ll take away from a Cesarine experience that they simply couldn’t get from a guidebook or traditional tour? A: They will take away a personal story. A guidebook can tell you what a region is famous for, but a Cesarina can tell you what her grandmother used to cook, why a particular recipe is prepared for a spe‑ cific celebration, where her family buys its ingredients or what a dish means to her personally. These are the details that trans‑ form a trip into a memory. We often say that food is a gateway to understanding Italy. Around the table, travelers don't just learn how to make pasta or prepare a traditional dish; they discover the history, personality and everyday life of a place. And they leave having met someone they might never oth‑ erwise have had the opportunity to meet. For more information, visit cesarine.com. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

CESARINA MONICA, COMO

“Welcoming travelers into my home means opening a little win‑ dow onto my everyday life and sharing something that is deeply personal to me. I love seeing the curiosity in my guests when they arrive and watching them become more relaxed as we start cook‑ ing together. Food immediately creates a connection, even when we don’t speak the same language perfectly. "One of the traditions I particularly love sharing is making fresh pasta by hand, something I learned from my family. For me, it is not simply about the recipe or getting the perfect shape of the pasta. It is about the gestures, the stories and the memories that come with it. When I teach guests how to make it, I feel that I am passing a small piece of my family history on to someone from another part of the world. “I hope visitors leave understanding that Italy is made up of so many different local identities and traditions. There isn’t just one Italian cuisine. Every family, town and region has its own stories, ingredients and way of sitting around the table. If my guests leave feeling that they have experienced a little piece of our everyday life rather than simply visited Italy, then I feel I have achieved something special.”

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

CESARINA ROSA, PALERMO

“For me, welcoming travelers into my home is a way of sharing the Italy I know and love—the Italy that you discover around a family table, not just by visiting beautiful places. I love meeting people from different countries and realizing that, despite our different backgrounds, we often have so much in common when we sit down together and share a meal. “One of the things I most enjoy preparing with my guests is a traditional recipe from my family, made with simple local ingredi‑ ents. It reminds me of the women in my family who prepared these dishes without ever measuring anything, because they simply knew by heart how much of everything was needed! I love telling guests those stories while we cook, because the recipe becomes much more than food—it becomes a memory. “I hope visitors understand that Southern Italy is not only about beautiful landscapes and wonderful food, but also about generosity, hospitality and strong communities. I want them to experience the warmth of being welcomed into an Italian home and to leave feeling that, for a few hours, they were not tourists but guests in someone’s family. And I hope they take home not only a recipe, but also a story they will remember.”

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

Ask the Expert What exactly is longevity medicine, and how is it different from traditional healthcare? Longevity medicine shifts the conver‑ sation from treating problems after they occur to taking a proactive approach to staying healthier, stronger and more capable as we age. Rather than focusing solely on disease, it looks at factors such as metabolic health, muscle mass, body composition, cardiovascular fitness, hor‑ mones, sleep, nutrition, recovery and life‑ style. The goal is not simply to live longer, but to improve healthspan, or the number of years we can remain active, indepen‑ dent and engaged in the things we enjoy. Where do you start when someone wants to optimize their health? I start by asking what they actu‑ ally want to improve. Maybe they're exhausted in the afternoon, struggling with sleep, gaining weight, losing muscle or simply not feeling like themselves. From there, we look at bloodwork, body composition, lifestyle, medical and fam‑ ily history and their goals. The person comes first. The protocol comes second.

Longevity Medicine with Samantha Ramsey of Vitale Health

PHOTOGRAPHY PROVIDED

EXP E RT H E LP | EDUCATION

What role do testing and body composition play? The scale and a standard physical don't always tell the whole story. Two people can weigh the same but have very differ‑ ent amounts of muscle and visceral fat. Preserving lean muscle becomes increas‑ ingly important as we age. Bloodwork can provide another layer of information, including glucose regu‑ lation, cardiovascular risk, lipids, inflam‑ mation, nutrient status and hormones. Rather than focusing on one “perfect” number, I want to understand the whole person, establish a baseline and track changes over time.

What should people know about hormones and peptide therapy? Changes in hormones and metabolic health can affect energy, sleep, body composition, muscle, recovery, mood and more. Women, especially, shouldn't assume that feeling exhausted or unlike themselves is simply something they have to accept with age. It's worth asking questions and getting appropriate testing. Peptides are another area where education is import‑ ant. Different compounds have different research, regulatory status, potential benefits and risks. Some peptide-based medications are FDA-approved for spe‑ cific uses, while others discussed online are not. Anyone considering a medical therapy should understand what they're taking and have appropriate medical oversight. How can people separate longevity science from hype? Be skeptical of anything promising to completely reverse aging. Emerging therapies can be exciting, but they don't replace the fundamentals. You still need mus‑ cle, cardiovascular fitness, quality sleep, good nutrition and healthy metabolic function. Ask: What's the evi‑ dence? What are the risks? Who is recommending this? And are they educating me or selling me something? What should people focus on if they're not ready for advanced therapies? Build muscle and protect it. Strength training sup‑ ports mobility, metabolic health and physical independence as we age. Walking, eating enough protein, choosing nutrient-dense foods, sleeping well, managing stress and knowing your basic The goal is not simply to health markers are also important. You don't need an elaborate lon‑ gevity protocol to get started. live longer, but to improve

“

health span, or the number of years we can remain active, independent and engaged in the things we enjoy. Longevity isn’t about avoiding aging. It’s about doing what we can today to make sure we’re still living the life we want when we get there.

What's the most important advice you can give someone beginning their longevity journey? Don't wait until something is wrong to become interested in your health. Establish your base‑ line, understand your bloodwork and body composition, and pay attention to your strength, fitness, sleep and metabolic health. You don't have to change everything at once. Start with the areas that can make the biggest difference. What you do at 40 matters at 70. Longevity isn't about avoiding aging. It's about doing what we can today to make sure we're still living the life we want when we get there. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

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FALL IS THE SEASON OF CHANGE—MAKE SURE YOUR LANDSCAPE KEEPS UP As the leaves turn and temperatures cool, your outdoor space deserves special care to remain vibrant and inviting. From seasonal cleanups and leaf removal to preparing beds, refreshing containers with autumn color, and even designing a cozy retreat with warm outdoor lighting—our team is here to handle every detail, on time and on budget. We’ll ensure your property not only looks its very best this fall but is also prepared to thrive in the seasons ahead.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

ARTICLE BY JAMIE SEGALL | PHOTOGRAPHY PROVIDED

FLOWER CHILD

NOW OP E N | FO O D + BEVE RAGE

At Flower Child, healthy eating meets food you genuinely want to eat. The new fast-casual restaurant in Corinth Quarter with plenty of options for diners who are vegetarian, vegan, glu‑ ten-free or simply looking for a meal that leaves them feeling good. “Flower Child is a fast-casual restau‑ rant built around the idea that healthy food should be craveable, accessible and enjoyable for everyone,” says Kenny Barsalou, Regional Manager of Restaurant Operations for Flower Child. “We make everything fresh in-house every day with a menu of customizable bowls, wraps, salads, vegetables, grains and proteins.” The new location marks an exciting milestone for the restaurant, which now has 45 locations nationwide and its first in Kansas. Corinth Quarter, with its neighborhood atmosphere and connection to the Kansas City dining scene, was a natural fit. “We were really excited about the opportunity to become part of a com‑ munity that values good food and healthy lifestyles,” Barsalou says. That same emphasis on good food and healthy living carries through to the menu, where wholesome ingredients take center stage. Guests can build a meal around their preferred protein, grain and vegetables, making it easy to find something that fits their cravings or dietary preferences. For a first visit, Barsalou recommends the Mother Earth Bowl, a longtime favor‑ ite that combines colorful ingredients and plenty of flavor. The 1924 Wrap is another standout, while entrée options pair a choice of protein with two sides, such as Red Chile Glazed Sweet Potatoes or Gluten-Free Mac & Cheese. Protein options include chicken, shrimp, steak, salmon and tofu. The menu also makes room for a range of dietary preferences. The Mother Earth Bowl is vegan, while the Chopped Vegetable Salad is both vegan and glu‑ ten-free. And dessert gets its own unique treatment with gluten-free options including Lemon Olive Oil Cake and Double Chocolate Almond Brownie.

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CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

“WE WANT GUESTS TO WALK IN AND FEEL WELCOMED, ENERGIZED AND TAKEN CARE OF,” BARSALOU SAYS.

For those who gravitate toward comfort food, Flower Child takes a fresh approach to familiar favorites. Smashed Gold Potatoes can share the plate with olive oil roasted vegetables and a fresh protein, while The Rebel “French Dip” Wrap offers a more indulgent-feeling option. One of the menu’s early local favorites is the rose petal lemonade, part of Flower Child’s lineup of house-made lem‑ onades. It’s a fitting complement to the restaurant’s colorful, produce-forward menu.

NOW OP E N | FO O D + BEVE RAGE

“We take familiar flavors and approach them with fresh, wholesome ingredients,” Barsalou says. “The idea is that guests shouldn’t have to choose between food that feels comforting and food that makes you feel good.” The restaurant’s fast-casual format also makes it well suited to the pace of everyday life. A quick lunch can be ordered at the counter, while the dining room and patio offer a more leisurely setting for catching up with friends or enjoying dinner with fam‑ ily. To-go options make it easy to bring Flower Child home, too. That sense of hospitality is central to the experience. Barsalou says the restaurant puts as much thought into how guests feel as it does the food they order. “We want guests to walk in and feel welcomed, energized and taken care of,” he says. “Whether they’re grabbing a quick lunch or sitting down with friends and family, the goal is to create a feelgood experience from start to finish.” Ultimately, Flower Child aims to become a place guests can return to for whatever the day calls for with a menu designed to fit easily into everyday life. “Healthy food can be genuinely craveable,” Barsalou says. And with its newest location, Flower Child is bringing more of that to the table.

Our goal is to help you pursue yours. It’s that simple. At Merrill, we’ll help you get ready for the future with a financial approach that’s designed for you. What would you like the power to do?® Kevin Blick, CRPC™ Senior VicePresident Financial Advisor 913.906.5303 kevin.blick@ml.com Merrill Lynch Wealth Management 3401College Blvd Leawood, KS 66211 http://fa.ml.com/kevin.blick

Merrill Lynch, Pierce, Fenner & Smith Incorporated (MLPF&S) is a registered broker-dealer, registered investment adviser, and Member SIPC. MLPF&S is a wholly owned subsidiary of Bank of America Corporation. The Bull Symbol, Merrill and What would you like the power to do? are registered trademarks of Bank of America Corporation; all other trademarks are the property of their respective owners. The College for Financial Planning Institutes Corp. owns the service marks Chartered Retirement Planning Counselor™, CRPC™, and the CRPC™ logo, and the certification marks Chartered Retirement Planning Counselor™, CRPC™, and the CRPC™ logo. © 2026 Bank of America Corporation. All rights reserved. 8665806 Vault-BA21XT | TEMP-12-25-0264 | MLWM-244-AD 470948PM-0126 | 01/2026

Connect with Merrill:

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

RAISE A Glass IN THE Gardens A fall afternoon of local brews, seasonal bites and garden views at the Overland Park Arboretum. ARTICLE BY LAUREN POWERS PHOTOGRAPHY PROVIDED

Fall colors, locally crafted drinks and an afternoon spent explor‑ ing the gardens come together at this year’s Botanical Brewfest, returning to the Overland Park Arboretum & Botanical Gardens on Saturday, October 17. Presented by Friends of the Arboretum, the event invites guests to sample beverages from approximately 20 breweries and vendors while enjoying one of the area’s most scenic fall settings. This year, organizers are placing an even greater emphasis on the region’s local microbreweries. Among the anticipated participants is Big Grove Brewery, a recent addition to the Kansas City area. KC Bier Co. will also join the festivities as it prepares to open its new Lenexa location. Vine Street Brewing, Kansas City’s first Black-owned brewery, is another highlight of this year’s lineup. The late-afternoon event gives guests the opportunity to wan‑ der the Arboretum’s gardens, take in the changing leaves and enjoy unlimited beverage samples along the way. Each $65 admis‑ sion includes a souvenir sampling glass, a wearable koozie neck‑ lace, WildSide pretzels, Jack’s Kettle Korn, Donutology donuts and event entertainment. Guests looking for something more substantial can purchase food from Don Rudy’s Quesabirrias KC and K&C Concessions. With quesabirrias, kettle corn and craft beer all in one place, showing up hungry may be the most strategic move of the day. Beyond offering a memorable fall outing, Botanical Brewfest raises funds for the gardens and grounds. Proceeds allow Friends of the Arboretum, a nonprofit fundraising arm of The Arts & Recreation Foundation of Overland Park, to support educational opportunities, conservation efforts, capital improvements and other enhancements throughout the Arboretum.

O UR TOWN | ENTERTAI NME N T

Tickets are limited and can be purchased at artsandrec-op.org. Friends of the Arboretum members receive $5 off admission. Botanical Brewfest is open only to guests ages 21 and older, and IDs will be checked at the entrance. The event will be held rain or shine as long as conditions remain safe. Parking at the Arboretum is free, and ridesharing is strongly encouraged. Guests who need to leave their vehicles overnight after enjoying the samples can do so without worrying about being towed. With local pours, seasonal snacks and the Arboretum’s fall landscape as its backdrop, Botanical Brewfest offers a distinctly Kansas City way to toast the season. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N L E A W O O D .

NEIGHBORHOOD

ORIGINAL PRICE

SOLD PRICE

%SOLD/ORIG

DOM

BDRMS

B AT H S

Loch Lloyd

$3,750,000

$3,700,000

99%

5.1

Highlands Ranch

$1,800,000

$1,675,000

93%

5.2

The Hills of Iron Horse

$1,599,999

$1,528,500

96%

5.2

Leawood

$1,200,000

$1,195,000

99%

3.1

Loch Lloyd

$1,195,000

$1,025,000

86%

3.1

Leawood

$1,175,000

$1,158,000

99%

3.1

Berkshire

$1,125,000

$1,030,000

92%

3.3

Loch Lloyd

$1,050,000

$1,0100,00

96%

166

Iron Horse Estates

$1,000,000

$990,000

99%

155

4.1

This data is a sampling of sold properties from August 2026. Source: IRES MLS system.

R EA LT Y R E P ORT | REAL ESTAT E

CUSTOM HOMES. LUXURY LIVING. Family Owned Since 1957 Our family has been proudly building homes for more than 60 years. Three generations of Koehler’s have served the KC community with quality construction and outstanding design. We specialize in new custom homes using our award-winning plans, tailored to fit your lifestyle—or built entirely from your vision. Together, we’ll create your dream home—one that reflects your style, offers comfort and security, and makes you smile every time you pull in the driveway. With over 1,000 custom homes of experience, let our team build a house you’ll love to call home.

Contact us today to learn more about how we can build your custom dream home, remodel, renovate or add-on to your home today!

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DATING THROUGH THE ALPHABET ARTICLE BY DARA WITTE | PHOTOGRAPHY PROVIDED

H OT SP OT | FO O D + BEVERAGE

Three local restaurants, one letter at a time, chosen for their atmosphere, cuisine, and ability to turn a simple night out into something memorable. Y-Z

YAYAS- SOUTH OVERLAND PARK

7021 West 135th Street, Overland Park, KS 66223 overlandpark.yayaseurobistro.com/ Summary: A longtime Overland Park favorite that blends Mediterranean and European-inspired cuisine with warm hospitality and an upscale yet approachable atmosphere. YaYa’s is known for its wood-fired cooking, lively brunch scene, and menu that feels equally polished and comforting. The Mood: Warm, inviting, and softly energetic with glowing lighting, rustic Mediterranean details, and a social dining room that feels both elegant and relaxed. The atmosphere easily tran‑ sitions from business lunches to celebratory din‑ ners and lingering weekend brunches. The patio is divine on beautiful days/nights! Best For: Date nights, brunch with friends, busi‑ ness lunches, celebrations, family dinners, wine nights, patio dining. Favorite Things: Favorite Dish: Bill’s Chicken Saladone of the best salads in town! Artisan greens, crispy coconut chicken, egg, tomato, YaYa’s cheese blend, avocado, artichoke, honey mustard and bal‑ samic vinaigrette. Favorite Drink: Hot N’ Dirty Martini- vodka, pep‑ peroncini, olive juice- ask for blue cheese olives! Fun Fact: During the winter months, YaYa’s trans‑ forms its outside patio to an igloo haven, perfect for small groups or romantic dinners.

ZEPHYR BOURBON BAR- SOUTH OVERLAND PARK 10800 Metcalf Avenue, Overland Park, Kansas 66210 zephyrbourbonbar.com/

Summary: A modern bourbon lounge and restaurant inside the Marriott Overland Park known for elevated comfort food, craft cocktails, and one of the area’s largest bourbon selections. The Mood: Sophisticated yet approachable, with warm leather seating, fire‑ places, and a sleek lounge atmosphere that encourages guests to settle in and stay awhile. Best For: Date nights, bourbon lovers, after-work cocktails, and relaxed eve‑ nings with friends. Favorite Things: Favorite Dish: Sausage Plate- Seared sausage, sliced, served with mustard sauce, warm bread, marinated cabbage, housemade pickles Favorite Drink: A custom bourbon flight or smoked old fashioned crafted by Zephyr’s mixologists. Fun Fact: With more than 125 bourbons, whiskeys, and ryes, Zephyr is an unex‑ pected, local host of bourbon dinners and guided tasting experiences that help guests discover new flavor profiles in an approachable way.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L E AWO O D

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