At The Springs, there’s a buzz around the new seafood gumbo—so popular it sells out quickly. Their Fish Fridays started as a Lenten special but have become a permanent hit. Chef Allen has also experimented with dishes like shrimp and grits topped with gumbo gravy, Caprese chicken, and deep-fried French toast.
Speaking of the French toast, Allen has a unique method. She uses special bread, cubes it, soaks it in custard, then deep fries it. It’s served with fruit compote, cream, and brandy syrup. Surprisingly, it’s not as sweet as it looks!
Allen is dedicated to balancing flavors and presentation. She believes her role goes beyond creating specials; it’s also about mentoring her team. “I like to be needed,” she says with a laugh. Her training shines through in practical ways, like when she helped fine-tune cinnamon rolls to achieve the perfect texture.
With experience from notable places like Sporting Kansas City, Allen has cooked for athletes and entertainers alike, including Tech N9ne and Carrie Preston. Now, in Excelsior Springs, she feels embraced by the community and frequently interacts with diners.
In 2024, Allen won the Kansas City People’s Choice Best Chef award and is on the ballot again for 2026. She believes that these recognitions can draw more attention to The Springs, benefiting everyone involved. “I see each nomination, every social media share, as a chance to introduce more people to our restaurant,” she explains.
Allen’s focus extends beyond personal accolades. It’s about fostering excitement for The Springs and supporting the owners, Chuck and Sonja, in their investment. She’s committed to giving diners a compelling reason to visit Excelsior Springs.
The restaurant is known not only for its great food but also for the sense of community it fosters. It’s these connections that enrich the dining experience and make it special.
For more about their menu, check out The Springs’ website.
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