6. Jasper's Restaurant

Marco Polo's
This place will make you fat and happy. This is the casual walk-in part of the restaurant. Everything is good, its insane. They even mix the cola in the fountains with a ratio of syrup to soda water that is deliciously tooth rotting. The deserts are to die for, especially the canoli's and the strawberry cake. The pizza is unbelievable, everything about it is a thing of beauty: the crust is crispy, the cheese is flavorful and gooey, the sausage is spicy, the pepperoni is savory. Their Fat Marco Polo has about 4-6 tbsp of garlic butter on huge baguette it comes on. Try the fettucini alfredo. I could go on, but trust me, this place makes most other Italian places out there look like spaghetti-o's.

Perfect
I just recently took my wife there for her birthday, and we were both thoroughly impressed by their knowledgeable staff, amazing food, and extensive wine list. I would have given them 6 stars if it was available.

I absolutely love Jaspers! Their food is excellent and the atmosphere is very charming and feels like you are not in a strip shopping center resturant. The service is excellent and their prices are reasonable. I've eatten here several times and recently took my husband here (who had never been) for his birthday. He loved it!

One of Kansas City's finest Italian restaurants offering the cuisine of Jasper Mirabile, Jr. Jasper's Restaurant, Marco Polo's Italian Market and The Enoteca Italian Wine Bar Jasper Mirabile Jr., was named executive chef of Jasper's in May 1984 at the young age of 22. Jasper had spent the past college years at the University of Nevada, Las Vegas, Hotel and Restaurant School. During summer vacations each year he would travel to Europe to visit cooking schools in Venice, Florence, Sicily and Milan. He was the first chef from Kansas City to be invited to the prestigious James Beard House in New York where he received rave reviews and was recognized by the foundation for his outstanding efforts and continues to uphold the tradition of authentic Italian cuisine. Today, Jasper Jr., oversees his kitchen staff, creating regional Italian cuisine and seasonal menus and can be found many nights working the stoves and dining rooms, offering tips to his customers and assistants and preparing new dishes for his guests. Jasper Jr. travels extensively to Italy each year, researching new restaurants, attending cooking classes, wineries, and small producers of Italian products. He currently teaches cooking classes and is working on his first cookbook and is co-chairman of The American Institute of Food and Wine, Convivium leader of Slow Food Kansas City, national board member of Gruppo Ristoratori Italiano, and is certified with the Federation of Italian Chefs in America.