After a soft opening on Thursday, March 30, Chef Michael Corvino and Christina Corvino officially opened Corvino Supper Club and Tasting Room last weekend. Located on the ground floor of the new Corrigan Station building at 1828 Walnut, the restaurant quickly filled with guests and diners eager to experience the new venue.

Corvino Supper Club and Tasting Room is a restaurant within a restaurant that features a 74-seat dining room and bar, plus a “jewel box” tasting room for private dinners that offers a view of the open kitchen.

The restaurant’s main dining room has a modern industrial feel with concrete columns, 16-foot ceilings and a wide-open space. Walls painted in charcoal gray with a raven motif and black fixtures and furnishings project a sophisticated feel, softened by the warm lights of the stage and cool glow of light from the bar and kitchen.

Michael builds on his experience as executive chef at The American Restaurant from summer 2013 to fall 2016. Previously, he was the executive sous chef at Rosewood Mansion on Turtle Creek in Dallas, Texas, and cooked at Urban Farmer, a steakhouse in Portland, Ore.

At The American, Michael shifted the focus from a la carte fine dining to a more progressive and dynamic tasting menu. Heading in another contemporary direction, the supper club is designed to offer shared plates of signature and seasonal dishes at a range of price points. Dishes include a colorful carrot and avocado salad, crab fried rice, steak tartare, chicken liver mousse and large format dishes such as black cod and wagyu ribeye.

The Tasting Room will offer a more structured tasting menu-style of dining.

A live music stage built at one end of the main dining room represents the supper club aspect with nightly entertainment.

“A lot of our musician friends said that the Nineties music scene in Kansas City was really happening,” said Michael. “It’s coming back. We’re fine dining with a supper club and music. We’ll have folk and country, Cuban bands, and jazz, plus opportunities for one-off events to have fun.”

Restaurant ownership is a new role that challenged the Corvinos to also juggle the demands of a full buildout. Michael said, “I’ve opened restaurants before. Opening as an owner is a new experience. It’s mind-blowing.”

Theories and plans on paper eventually became timelines, budgets and projections. The Corvinos worked with design-build firm Hufft Projects for the project.

“Lease negotiation, fundraising, the city permit approvals, health inspection and the planning process have been stressful,” said Michael. “I have appreciation for any owner of any business and how they got there.”

Christina’s past business experience proved an asset.

“I come from a family of entrepreneurs, and have had two smaller businesses in the past,” said Christina. “Basically, you’re the kind of person who is okay with risk and attacking problems where you’re learning as you go, and both of us are.”

The 100-hour work weeks leading up to the restaurant opening have proven worthwhile. Last weekend, singer Julia Haile crooned soul and pop standards as a guitarist’s warm, mellow notes wafted over the room. The bar’s seats were full. Tables were packed with guests eating, drinking and socializing just as the Corvinos had planned, but Michael is quick to not get too settled into a routine.

Michael said, “We’re open to see what the supper club becomes.”