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Enjoy a rooftop view and great food at O'Dowds

Posted at 1:52 PM, Jul 23, 2018
and last updated 2018-07-23 15:44:12-04

KC Hopps is a paid advertiser of Kansas City Live and is responsible for this content.

It's the season for rooftop eating! O'Dowd's is on tap for your next night out.  Executive chef, Ryan Sneed makes brussels sprouts and trout that you can get at O'Dowd's Gastrobar!

Confit Brussels Sprouts w/ Lemon Aioli

Serves four to six

  • 2 lbs brussels sprouts, cleaned and halved
  • 3 oz bacon fat, warm
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb bacon, crumbled (Optional)


Wash and trim excess leaves from the brussels sprouts.  Leave the bottom core in-tact so they don’t fall apart when you cut them in half lengthwise.  In a mixing bowl, combine the bacon fat, salt, pepper and trimmed brussels sprouts.  Mix them until well-coated.

Transfer to a baking sheet lined with parchment paper or aluminum foil and bake in the oven at 350oF for 12-15 minutes, depending on the texture you prefer.  Allow to cool at room temperature and then reheat them in a heavy cast iron pan with a little more bacon fat and the bacon crumbles (if desired).


Lemon Garlic Aioli

  • 1 C mayonnaise
  • 1/2 Tbl roasted garlic puree (or fresh garlic)
  • 2 tsp fresh lemon juice plus zest of ½ a lemon
  • ¼ tsp kosher salt
  • 1 pinch white pepper
  • 2 Tbl olive oil


In a food processor or blender, combine all of the ingredients except the olive oil and puree until smooth.

Slowly drizzle the olive oil into the mayonnaise mixture to create a smooth and shiny aioli.  Transfer to a squeeze bottle to drizzle over the brussels sprouts.


Trout will be seasoned with fresh herbs and citrus on-air and the finished product presented with the brussels sprouts an lemon aioli.

KC Hopps is a paid advertiser of Kansas City Live and is responsible for this content.