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Kansas City Restaurant Week 2019 | Behind The Scenes At Corvino’s First Dinner Service

The roasted beets are served with pear butter and black walnuts at Corvino The roasted beets are served with pear butter and black walnuts at Corvino. (Chris Mullins | Flatland)
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As fat flakes of snow fell late Friday afternoon, the kitchen was decidedly warmer inside of Corvino (1830 Walnut St.). This was the time for chefs to snatch a quick shot for Instagram, stack deli containers full of pickles on the stainless table at the heart of the kitchen, or wonder what the second year of participating in Kansas City Restaurant Week would look like.

“How many cheeseburgers do you think we’ll sell tonight?” asked executive chef Michael Corvino, clad in a grey shirt and apron.

“200,” came the reply from a passing kitchen staffer.

“We only have 170,” said chef de cuisine Dina Butterfield, her hair held up by a blue headband. “So, you can’t sell 200.”

The doors opened at 4 p.m. The first table was seated less than 15 minutes later. The first dinner service of restaurant week was underway at Corvino.

(Photos: Chris Mullins | Flatland)

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