Food with a Story.
Food with a Story.
AWARD-WINNING KANSAS CITY RESTAURANT CONSISTENTLY MASTERS THE FINE DINING EXPERIENCE
Article by Victoria Moore
Photography by Victoria Moore and Linanne Martin
Originally published in Mission Hills City Lifestyle
What makes a good story? Some might say a captivating beginning, strong middle, and thought-provoking ending. Add a few awards into the mix, and that is what makes a great story. These ingredients and more are why Prairie Village’s Story restaurant is consistently voted one of the greatest fine dining experiences in the Kansas City Metro.
Captivating beginning. Started by husband/wife team Chef Carl and Susan Thorne-Thomsen in May 2011, Story was founded on three basic beliefs, the first being inspiration motivated by ingredients.
“I try to source ingredients carefully, locally when I can, but whether local or not, I always try to find the best, freshest, most interesting,” Carl said. “Inevitably, the more time I spend looking for and learning about ingredients, the more I wind up knowing about them.”
The history behind these ingredients sparks the imagination of Chef Thorne-Thomsen in the creation of the dishes prepared at Story. On each table are contents derived from the second belief.
“The name also refers to the ‘story’ behind any given dish on the menu, why certain items are paired or not, where the idea came from or how it evolved,” Carl said.
This same curiosity is how Carl discovered his affection for cooking years ago. Before they were married, his wife Susan owned a gourmet food store in Wichita, where he would shop for specialty ingredients on his self-taught cooking journey. When the store expanded to a café, Thorne-Thomsen applied to be its chef and was hired for his first professional cooking job.
Packing up their experience, the couple moved to Kansas City where Carl began working in fine dining with a dream in his back pocket.
“He always wanted to open his own restaurant,” Susan added. “Carl had been cooking professionally in the Kansas City area at some of the best restaurants for eight years and was ready to go out on his own. It was a big undertaking, especially with three young children.”
Strong middle. Choosing The Village Shops as their restaurant’s location, Carl and Susan hit the ground running and made an early mark in Kansas City’s fine dining scene. Just like any new business, the first few years were full of hard work and time investment. But to Chef Thorne-Thomsen's credit, he did not allow his family to fall through the cracks.
"My fondest memory of the early days was when our kids...would come in and 'help' in the kitchen," Susan said. "Carl would give them oversized chef's jackets to wear and have them do small food preparation tasks."
The grind, in the beginning, paid off for the couple. In their first four years, Carl was nominated as a James Beard semifinalist for Best Chef Midwest and named The People’s Best New Chef by Food and Wine Magazine. Story’s wine list has also been recognized with Wine Spectator’s Best of Award of Excellence for the last eight years.
“It is so rewarding to be recognized locally and nationally," Carl said.
Thought-provoking ending. After 12 years of operation, the Thorne-Thomsens have not let off the gas. Voted once again as a James Beard semifinalist and as Best Fine Dining Experience in Johnson County in 2022, Story’s third belief – the experience is a story – is proving true for its diners.
“Is it a special occasion, an anniversary or birthday? Is it friends in town, a first date? Sometimes, if the food, service and atmosphere are good, then the experience itself is the story," Carl added.
The ending to this story is nowhere in sight. Another chapter is currently being written, but some things are better left for the sequel.
“We are excited to announce Carl’s involvement in a cooking show,” Susan said. “The details can’t be revealed just yet.”
For now, the Thorne-Thomsens are soaking in their success, living out their dreams every day and frequenting the Overland Park Farmers' Market for those fresh, local ingredients.
“We are just thankful to be part of such a wonderful community,” Susan said. “We have so many regular guests, hardworking staff and excellent suppliers that help make Story a success and allow Carl to do what he loves.”
“We are just so thankful to be part of such a wonderful community. We have so many regular guests, hardworking staff and excellent suppliers that help make Story a success."
Prairie Village’s Story hits 9th year on list of best wine restaurants
Shawnee Mission Post By Juliana Garcia July 3, 2023
Story., a restaurant in the Shops of Prairie Village, is home to one of the best wine selections in the nation.
For the ninth year in a row, Story. landed on Wine Spectator magazine’s awardee list for its high-quality wines.
Chef Carl Thorne-Thomsen said the recognition serves as a confirmation of sorts that he is doing the right thing — and people are noticing.
Story. received ‘best of award’ alongside 1,411 others
The “best of award of excellence” is the second tier of three awards Wine Spectator gives out annually.
Restaurants that earn a “best of” award are home to wine lists with 350 or more options from multiple wine-growing regions, according to Wine Spectator.
“These restaurants are destinations for serious wine lovers, showing a deep commitment to win, both in the cellar and through their service team,” according to Wine Spectator.
Story. is home to 500 selections of wine
Thorne-Thomsen said the selection is largely from the United States because of its locality and customer demand.
Story. also has wines from Italy, France and Spain, though, he said. The list is constantly updated, especially with new releases or when older vintages are found.
“It’s just a vigilance to acquire what passes through the state, what comes to Kansas, and what seems appropriate for our list,” Thorne-Thomsen added.
The restaurant’s wine list is a product of the chef’s passion
Thorne-Thomsen said wine is a passion of his. He loves building the wine list and is happy to be recognized for it.
He said he tries to take what he likes in a wine in an effort to bring it to the restaurant and share it with guests.
“We have a deep and balanced list,” Thorne-Thomsen said. “We have older vintages as well as newer ones. If you like wine, we probably have a wine that will fit your taste —and it’s ok to drink red wine in hot weather.”
View the entire article here.
Story Voted Best Fine Dining Restaurant in Johnson County
November 8, 2022
Best of Johnson County 2022 winners: Food and drink
Johnson Countians cast nearly 90,000 votes to determine the winners in 80 categories in the inaugural Best of Johnson County.
Story is a creative American restaurant from James Beard Foundation nominee Chef Carl Thorne-Thomsen and Susan Thorne-Thomsen. Enjoy seasonal cuisine such as ceviche, braised beef short ribs or Alaskan halibut, in the contemporary dining room, at the intimate bar or on the expansive patio. Pair your meal with a fine wine from their Wine Spectator award-winning wine list or enjoy a craft cocktail. You can also order meals to enjoy at home on their website at storykc.com.
View all the winners here.
Chef Carl Thorne-Thomsen Named Chef of the Year
October 24, 2022
Chef Carl Thorne-Thomsen Named Chef of the Year by Kansas Restaurant and Hospitality Association
An Elegant Blend of Food, Wine & Excellence - HerLife Magazine, October 2022
Story Receives Wine Spectator's Best of Excellence Award for the 8th Year in a Row
June 27, 2022 - After two challenging years, during which many customers took a long hiatus from dining out, restaurants are developing innovative ways to attract diners back, no matter their preferences. From wine flights to creative, quality “mocktails” and more, restaurants around the world are pulling out all the stops with their beverage programs to enhance the full dining experience, giving all wine lovers a reason to be excited about going out again.
For example, take a look at our newly revealed list of nearly 3,200 restaurants that have earned Wine Spectator Restaurant Awards in 2022. This year's winning restaurants, each offering outstanding wine programs, hail from all 50 states and more than 70 countries and territories. The awards are given across three categories: Award of Excellence, Best of Award of Excellence and Grand Award. We are excited to honor all of these restaurants for their hard work and dedication.
Explaining why the awards matter so much to restaurants, sommelier Jason Ferris said, “When guests see that [Wine Spectator] plaque, or that logo on your menu, it gives them confidence that your wine program stands out among its peers.” Continue reading here. View Story’s listing here.
Chef Carl Thorne-Thomsen: Owner of Story in Simply KC Magazine
Story’s Chef/Owner Carl Thorne-Thomsen is a 2022 James Beard Foundation Semifinalist for Best Chef Midwest
February 23, 2022 - Today, we are announcing our 2022 Restaurant and Chef Awards semifinalists in advance of the returning James Beard Awards® presented by Capital One. Winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on Monday, June 13, 2022, at the Lyric Opera of Chicago. Restaurant and Chef Awards nominees, in addition to honorees for Leadership, Lifetime Achievement Award, and Humanitarian of the Year Awards will be revealed on Wednesday, March 16, 2022, in Scottsdale, AZ. Nominees for the James Beard Foundation Media Awards will be released on Wednesday, April 27, 2022, in New York City.
The James Beard Foundation’s Restaurant and Chef Awards were established in 1991 and is one of five separate recognition programs of the Awards. James Beard Awards policies and procedures can be viewed at jamesbeard.org/awards/policies.
Check out the 2022 Restaurant and Chef Award semifinalists here.
What to Try from KC’s James Beard Award-Nominated Chefs
In Kansas City Magazine
by Emily Park March 1, 2022
There’s no shortage of top-notch restaurants, bakeries, and eateries in Kansas City that leave tummies full and cravings satisfied. So, it should be no surprise that not one, but two local establishments are semifinalists for a James Beard Award—basically the Academy Awards of the food industry.
So, which two local eateries should you move up your must-try list?
Story Restaurant: Carl Thorne-Thomsen, chef and owner of the Prairie Village restaurant is up for the Best Chef: Midwest category.
Yoli Tortilleria:, the owners of Yoli Tortilleria, are up the Outstanding Baker category for their freshly made tortillas.
IN Kansas City asked the three chefs for the best way to sample their dishes and products. Here’s what they suggested.
Carl Thorne-Thomsen, Story
Chef Carl Thorne-Thomsen
Story offers an incredible menu of New American dishes. It can be hard to choose which dish to order, so Thorne-Thomsen shared three of his favorites on the menu.
Braised Beef Short Ribs
“Made with potato gnocchi, green beans, bacon, and onion rings, this entree reflects our thoughts on ‘meat and potatoes.’ We cook the short ribs for eight to ten hours, tucked in a bed of vegetables and fresh herbs. The gnocchi are handmade with smoked potatoes. Green beans and bacon are a classic pair. Onions—which might be hidden in the sauce of a traditional braised dish—find themselves front and center, perched atop the beef as crispy rings in a tempura-style batter, the first thing the guest’s eye sees as the dish arrives at the table.”
Smoked Duck Empanadas
“The first dish on the original Story menu, these empanadas were influenced equally by European culinary traditions I grew up with, the Latin American flavors I love, and Kansas City barbecue culture. For the filling, we slow cook ground duck with chiles, spices, and aromatic vegetables, then we smoke the mixture over applewood. The empanadas arrive at the table with smashed avocado, black beans, and a barbecue sauce with a balsamic vinegar base.”
Doughnuts
“We punch out the doughnut holes daily from brioche dough. During evening service, we fry them to order, glaze them with salted caramel, then line them up on a smear of vanilla pastry cream and a drizzle of tart passion fruit syrup—a perfect dessert to enjoy on your own or share with others.”
Continue reading here
'Oscars' of the Restaurant Industry: These Kansas City Chefs up for James Beard Awards
The Kansas City Star
by Joyce Smith February 24, 2022
Three Kansas City area chefs are being recognized as semifinalists for a James Beard Award. The awards are considered among the most prestigious for restaurants — the so-called Oscars of the industry — and recognize exceptional talent, as well as a demonstrated commitment to racial and gender equality, community, sustainability and a “culture where all can thrive.”
The area semifinalists:
▪ Marissa and Mark Gencarelli, owners of Yoli Tortilleria, for the “outstanding baker” category.
Marissa is a native of Mexico and her husband, Mark, grew up in Kansas City. In 2017, they decided to make and sell fresh tortillas, opening a manufacturing plant at 2828 Guinotte Ave. in the East Bottoms. In July 2020, they opened a storefront at 1668 Jefferson St., Suite 100, in the city’s West Side. Items include corn tortillas (white, yellow, red or blue), flour tortillas, salsas, tamales, burritos and branded T-shirts. “It was quite a surprise. We are getting a bunch of phone calls and texts,” Marissa Gencarelli said of the announcement. “I hope it increases awareness of our business. We are just very humbled.”
▪ Carl Thorne-Thomsen, chef and co-owner of Story restaurant in Prairie Village, in the Best Chef: Midwest category. Thorne-Thomsen and his wife, Susan, opened the restaurant in early 2011.
“It’s surprising. I was nominated in 2013, right after the restaurant opened, and again this year,” Thorne-Thomsen said Wednesday. “I feel honored, flattered, grateful. It’s nice. We have a great clientele, a lot of loyal customers.” Finalists will be announced March 16 in Scottsdale, Arizona. Winners will be celebrated at the James Beard Restaurant and Chef Awards ceremony on June 13 at the Lyric Opera in Chicago.
Read more here.
These 2 KC area nominees for ‘Oscars of food’ both have ties to Overland Park Farmers’ Market
Shawnee Mission Post
March 7, 2022
Two local James Beard semifinalists are strongly connected to the Overland Park Farmers' Market. Recreation Supervisor Kristina Stanley said this is indicative of vendors' professionalism, dedication and passion — but also to the market's culture. Photo courtesy Kristina Stanley.
The Kansas City area’s only two semifinalists this year for prestigious James Beard Awards also both happen to have strong connections to the Overland Park Farmers’ Market.
Chef Carl Thorne-Thomsen of Prairie Village’s Story., who is a James Beard Best Chef: Midwest semifinalist, started shopping at the farmers’ market when he and his family moved to the metro in 2003.
While it started as personal shopping for him and his family, he said, he later began shopping at the market for ingredients for his restaurant.
The ingredient options and vendor variety evolved over the last 19 years, Thorne-Thomsen said, but it’s the quality that has kept him coming back.
“There is a great variety among the vendors and the quality is amazing,” he said. Continue reading here
Story Earns Wine Spectator's Best of Award of Excellence for the 7th Year
KCTV5 Valentine's Day in a Pandemic
FAIRWAY, KS-- (KCTV) -- Love is in the air, but so is a pandemic. Businesses across the KC Metro area are finding new ways to help couples feel the love, safely, this Valentine’s Day.
The pandemic forced businesses, such as restaurants, to implement changes into the early months of last year; limited capacity, plexiglass barriers, and social distancing. Those measures are still in place nearly a year later as Valentine’s Day approaches. Typically, the day of love creates a boost in sales, but it might not be the case this year.
The chef and owner of the fine-dining contemporary restaurant, Story, in Prairie Village, Carl Thorne-Thomsen says business is always a rollercoaster ride, but even more so this year.
He’s offering a Friday, Saturday, and Sunday night special. He hopes lovebirds plan a night out to celebrate and help the local spot financially.
“Valentine's [Day], of course, is all couples so maybe it’s more appropriate for a pandemic? You’re with one person rather than a group of people, like you might be on New Year’s, and so you’re a little bit safer,” said Thorne-Thomsen. Continue reading here.
Wine Spectator's Best of Award of Excellence
Story has been honored by Wine Spectator’s 2020 Restaurant Awards with a Best of Award of Excellence for our expansive wine list. The annual program, which recognizes restaurants around the world as the top destinations for wine lovers, successfully moved forward this year despite the effects of COVID-19. Recipients of this award are celebrated for their excellent breadth across multiple wine growing regions and a significant vertical depth of top wines.
“This year’s Wine Spectator Restaurant Award program celebrates restaurants’ resilience, dedication and bravery during these unprecedented times,” said Marvin R. Shanken, Editor and Publisher, Wine Spectator. “We hope that all of our award winners and the people who make them special will find their way through the crisis to once again welcome us through their doors. We look forward to raising a glass together, and to new beginnings.”
View all the award-winning restaurants here.
FEAST magazine - Today's Takeout: Braised Beef Short Ribs at Story
April 19, 2020 by Jenny Vergara
Chef Carl Thorne-Thomsen is cooking up a storm in the kitchen of his Prairie Village restaurant, Story. Each day of the week for dinner only, he's preparing a selection of customer favorites that can be ordered online through Story's website with no-contact curbside pickup.
Start your meal with Thorne-Thomsen's famous duck empanadas or a beet, green or Caesar salad, then a second course of lobster tagliatelle or braised pork ravioli. Finish your meal with beef short ribs or steak frites with a side of spring asparagus or grilled vegetables.
Of course, you can always order any items from Story's menu a la carte. If you're just in the mood for dessert, choose from delicate donut holes with vanilla pastry cream, salted caramel and passionfruit; a slice of lemon layer cake; chocolate torte or housemade ice cream or sorbet.
Story is also offering a few more casual items like chips and guacamole or braised chicken tacos that are great options to feed a hungry family, as well as a few daily specials. Tuesday is taco night, Wednesday features a Campo Lindo Farms Fried Chicken special and Thursday is burger night. The restaurant is also now serving one of its most popular seasonal specials: soft-shell crabs.
Additional items available online include loaves of Thorne-Thomsen's housemade bread, in addition to a selection of fine wine to-go. Pick up salad dressings, sauces, bags of The Roasterie coffee and gift cards, too. Gratuity can also be added to your order and paid for online to support the restaurant during this time.
For the best selection of items, place your order by 2pm and at checkout, you will be able to select the day and time for pickup between 4 and 8pm. The pickup location is at Story’s kitchen door; if you require delivery, call the restaurant.
Story, 3931 W. 69th Terrace, Prairie Village, Kansas, 913.236.9955, storykc.com
Story featured on KSHB's Taste & See segment
Chef Carl Thorne-Thomsen Named Chef/Owner of the Year
The Kansas City Business Journal by Leslie Collins
September 30, 2019
Greater KC Restaurant Association Hands Out Bevy of 2019 Awards
The Greater Kansas City Restaurant Association handed out a bevy of awards Sunday evening as part of its annual Gilbert/Robinson Dinner and Awards Ceremony. Continue reading here.
Chef Carl Thorne-Thomsen Cooks on Kansas City Live
Chef Carl Thorne-Thomsen discusses his Chef/Owner of the Year Award and cooks wagyu beef ribeye with carrots, turnips and tater tots.
