{"id":8801,"date":"2026-09-14T11:27:11","date_gmt":"2026-09-14T11:27:11","guid":{"rendered":"https:\/\/www.diningandcooking.com\/us\/8801\/"},"modified":"2026-09-14T11:27:11","modified_gmt":"2026-09-14T11:27:11","slug":"restaurateurs-at-parlor-kc-completely-shocked-by-food-halls-planned-closure","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/us\/8801\/","title":{"rendered":"Restaurateurs at Parlor KC \u2018completely shocked\u2019 by food hall\u2019s planned closure"},"content":{"rendered":"

Abbas Abu-Zareefeh spent Tuesday morning loading up on goods at restaurant supply outlets and Mediterranean shops \u2014\u00a0snagging about $2,800 worth of chicken, olive oil, tomatoes, spices, to-go boxes and more for the Sido\u2019s Mediterranean Cuisine operation at Parlor KC.<\/p>\n

Moments later, he walked into his kitchen at the Crossroads food hall, ready not only to wait on lunch customers, but to start prepping for catering events later this week.<\/p>\n

\u201cAn employee rushed up to say Parlor was closing this weekend,\u201d he said. \u201cI thought he was joking. We were completely shocked. They gave us no time to prepare for this.\u201d<\/p>\n

Parlor KC \u2014 Kansas City\u2019s first chef collective \u2014 announced abruptly on social media Tuesday that it would permanently close its seven-vendor space at 10 p.m. Saturday. Owners did not return calls, and the business did not respond to email outreach or direct messages from Startland News. The space was part of the Colorado-based Meriwether Companies\u2019 portfolio of food halls and clubs.<\/p>\n

\"\"<\/p>\n

Diners sit inside Parlor KC\u2019s Crossroads food hall the day after the space announced its planned closure; photo by Nikki Overfelt Chifalu, Startland News<\/p>\n

\u201cSince opening in the Crossroads in 2018, Parlor has been a place to gather, eat, drink, celebrate and experience some of the best local food and talent Kansas City has to offer,\u201d the Parlor post read. \u201cWe\u2019ve watched concepts come and go, celebrated countless milestones, hosted unforgettable nights and, most importantly, welcomed so many of you through our doors.\u201d<\/p>\n

\u201cOver the years, the environment around us has changed, and we\u2019ve seen a significant shift in visitation. After a lot of consideration, we\u2019ve made the difficult decision to bring Parlor\u2019s chapter in Kansas City to a close,\u201d it continued. \u201cWe are incredibly grateful for every guest, chef, bartender, staff member, tenant and partner who helped make Parlor what it was.\u201d<\/p>\n

\"\"<\/p>\n

The bar at Parlor KC at 1707 Locust St. in Kansas City\u2019s Crossroads; photo by Nikki Overfelt Chifalu, Startland News<\/p>\n

\"\"(opens in new tab)The Parlor post asked fans to stop in one more time, offering daily happy hour pricing of $5 draft beers and $7 draft cocktails at the space\u2019s Parlor-run bar.<\/p>\n

The bittersweet announcement had kitchen owners like Abu-Zareefeh, employees and fans reeling.<\/p>\n

Parlor KC was in the planning and construction phases for 18 months before being opened by Meriwether Companies in September 2018 in the century-old building at 1707 Locust St.<\/p>\n

Spread across three floors, the venue features seven kitchens where chefs can try out new concepts to gauge the market.<\/p>\n

Along with the kitchens, the space includes the bar area, a \u201cliving room\u201d lounge, seating areas, and a small retail area on the first floor. Upstairs, another bar, game area, and balcony overlooking the Crossroads. An event space is in the lower level.<\/p>\n

\"\"<\/p>\n

A couple waits at the counter at Mother Clucker inside Parlor KC; photo by Nikki Overfelt Chifalu, Startland News<\/p>\n

One of Parlor\u2019s original tenants in 2018, Mother Clucker was among the first in the metro to serve Nashville hot chicken. It survived the COVID-19 shutdown, innovated pandemic-era ordering and service, and outlasted a rotation of neighboring restaurant concepts.<\/p>\n

\"\"<\/p>\n

Mother Clucker founders Derrick and Kylie Foster; courtesy photo<\/p>\n

Founders and chefs Derrick and Kylie Foster sold the kitchen as a franchisee location in September 2025.<\/p>\n

\u201cIt\u2019s so sad to see them close,\u201d Derrick Foster said. \u201cIt really does stink, but at the same time I feel it had a really good run. It had so many talented chefs and I\u2019m thankful for it.\u201d<\/p>\n

The couple built such a loyal following around the business that they opened a freestanding fast-casual restaurant in Shawnee in January 2022.<\/p>\n

While Tuesday\u2019s news marks a significant loss for the overall brand, the Fosters said they are excited about what the transition will bring to their Shawnee location, and expect an uptick in third-party delivery orders, as well as dine-in customers.<\/p>\n

They also are bringing over some of their long-time Parlor employees.<\/p>\n

The Abu-Zareefeh family operated Sido\u2019s Mediterranean Cuisine restaurant in Overland Park before closing in 2025. Family members moved operations to the Parlor kitchen, serving customers in the Crossroads space, as well as prepping for events including this weekend\u2019s Ethnic Enrichment Festival in Swope Park.<\/p>\n

Inconsistent crowds of diners during the FIFA World Cup this summer created challenges, Abbas acknowledged, \u201cBut we were doing OK.\u201d<\/p>\n

Abbas\u2019 son, Obida Abu-Zareefeh, recently opened a new fried chicken concept, Hot Chicks, in North Kansas City\u2019s Iron District.<\/p>\n

\"\"<\/p>\n

Ameet Malhotra, Elephant Wings; photo courtesy of Elephant Wings<\/p>\n

Ameet Malhotra first opened Elephant Wings in North Kansas City\u2019s Iron District. Less than a year later, in early 2024, he relocated to Parlor.<\/p>\n

\u201cI was in Iron District for nine months and thought Parlor was a great opportunity,\u201d he said Wednesday. \u201cIt has been a fun ride and I\u2019ve learned a lot.\u201d<\/p>\n

From the archives: Elephant Wings rocks concert of flavors with chef\u2019s Indian fusion setlist<\/p>\n

Sales have been down significantly, Malhotra said, though he noted Tuesday\u2019s lunch sales \u2014 before word of the closing was public \u2014 happened to be one of his best Tuesday lunches ever.<\/p>\n

Still, the closing announcement, \u201cjust was a shock.\u201d<\/p>\n

\u201cCaught off guard. Didn\u2019t see it coming so soon,\u201d he said. \u201cIt is the universe telling me it is time to have my own place.\u201d<\/p>\n

Now he\u2019ll start looking for a small Johnson County restaurant space.<\/p>\n

\"\"<\/p>\n

Diners walk past Providence Pizza inside Parlor KC; photo by Nikki Overfelt Chifalu, Startland News<\/p>\n

Another original tenant of the food hall, Providence Pizza left after COVID, and just returned in June. It offers New York slices, and thick Detroit-style pizzas.<\/p>\n

The brand operates its original location in Grandview, a restaurant in Westport, a kitchen in the Parlor OKC in Oklahoma City, and it\u2019s planning a September opening at Current Landing along the riverfront.<\/p>\n

Owner Aaron Salvatore said he got a call from the owners of Parlor KC Tuesday morning.<\/p>\n

\u201cIt was fun while it lasted. It is sad to see that concept go, for that area, the Crossroads,\u201d said Salvatore, co-owner of Providence Pizza with his brother, Luke. \u201cThey didn\u2019t give specifics but didn\u2019t sound like they were making the numbers needed to.\u201d<\/p>\n

\u201cWe are OK to not have a Kansas City Parlor location, to be honest, since we are opening up in another entertainment district in the city,\u201d Salvatore continued.<\/p>\n

\"\"<\/p>\n

Sideshow Sliders on the second level at Parlor KC; photo by Nikki Overfelt Chifalu, Startland News<\/p>\n

Danielle Goldberg started Sideshow Sliders as a Colorado food truck, expanded to Colorado\u2019s Edgewater Public Market, and then opened in Parlor KC in early 2022.<\/p>\n

It specializes in gourmet smash burgers including the BBQ Bacon, and the Korean Sloppy Joe (with kimchi and smoked chili mayo).<\/p>\n

She opened a second kitchen at Parlor, Tex-Mex Ladybird Taqueria, in 2024.<\/p>\n

Just an hour before receiving an email announcing the closing, Goldberg signed for a $4,000 food delivery for the two operations, she said.<\/p>\n

\u201cIt\u2019s absolutely devastating for sure,\u201d she said. \u201cPretty brutal for all of us but I mostly feel really awful for my employees. They didn\u2019t deserve that.\u201d<\/p>\n

Goldberg has eight workers and hopes the two operations can relocate nearby.<\/p>\n

\u201cA food hall or counter service with beer and wine, something like that,\u201d she said.<\/p>\n

\"\"<\/p>\n

Open seating outside The Laos House and Elephant Wings on the first level of Parlor KC; photo by Nikki Overfelt Chifalu, Startland News<\/p>\n

\"\"<\/p>\n

A rice bowl from The Laos House; photo by Joyce Smith<\/p>\n

A Southeast Asian fusion concept by chef Kay Pe, The Laos House opened in October 2025.<\/p>\n

Menu items include loaded fries, rice bowls, The Bread Winner (their take on a cheesesteak), the tortilla-wrapped Lao-rito, and cheesy rangoon rice balls.<\/p>\n

The chef plans to pursue a brick-and-mortar operation once they navigate the week\u2019s challenges and Saturday\u2019s closing, she said.<\/p>\n","protected":false},"excerpt":{"rendered":"

Abbas Abu-Zareefeh spent Tuesday morning loading up on goods at restaurant supply outlets and Mediterranean shops \u2014\u00a0snagging about $2,800 worth of chicken, olive oil, tomatoes, spices, to-go boxes and more for the Sido\u2019s Mediterranean Cuisine operation at Parlor KC. Moments later, he walked into his kitchen at the Crossroads food hall, ready not only to<\/p>\n","protected":false},"author":2,"featured_media":8802,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[5022,5020,5018,5021,5019],"class_list":["post-8801","post","type-post","status-publish","format-standard","has-post-thumbnail","category-kansas","tag-kansas","tag-kansas-dining","tag-kansas-food","tag-kansas-grocery-stores","tag-kansas-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117269157850768945","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/8801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=8801"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/8801\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/8802"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=8801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=8801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=8801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}