The culinary landscape of the West Bottoms is currently defined by a singular, smoke-filled destination that prioritizes fire over finicky techniques.
While many establishments chase fleeting trends, this specific corner of the Stockyards District focuses on the primal satisfaction of the hearth.
It is a space where nostalgia isn’t just a gimmick, but a flavorful bridge between high-end mixology and the rugged simplicity of a campfire.
The Alchemical Mastery of the Hearth
The kitchen operates as a high-octane laboratory where wood-fire isn’t just a heat source, but a primary seasoning agent.
Every plate that exits the pass carries the distinct, rugged perfume of the Stockyards heritage.
It is a deliberate return to heritage cooking that manages to feel incredibly modern and urgent in today’s food scene.
The centerpiece of this obsession is undoubtedly the double smash burger, a masterclass in Maillard-reaction precision.
Two thin patties are seared to a crisp, lacy edge while retaining a soul-satisfying juiciness that defies standard fast-casual logic.
It is the kind of dish that demands your full attention, silencing the table as the first bite lands.
Beyond the beef, the James Beard-recognized beverage program provides a sophisticated counterpoint to the kitchen’s raw intensity.
The bar utilizes complex aperitivos and foraged ingredients like Douglas Fir to craft drinks that taste like a forest floor in the best possible way.
This synergy between the bar and the fire-pit is what elevates the experience from a simple meal to a destination.
Consistency is the quiet engine behind this culinary genius, ensuring every visit feels like a discovery.
Whether you are there for a mid-week cocktail or a full wood-fired feast, the execution remains relentlessly sharp.
It is this commitment to “small-batch” excellence that has secured its spot as a permanent fixture in the city’s elite dining tier.
Forged in Fire: The Essential Menu
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Campground Smash Burger: Two lacy-edged beef patties topped with American cheese, pickles, and a proprietary house sauce on a toasted bun.
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S’more: A nostalgic trio of house-made graham crackers and artisanal chocolate topped with a perfectly scorched, gooey marshmallow.
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Smoked Trout Dip: A creamy, sophisticated spread featuring river-fresh trout infused with an aggressive hit of wood-smoke.
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Grilled Octopus: Tender Mediterranean octopus seared over open flames for a charred exterior and buttery finish.
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Douglas Fir Gin & Tonic: A botanical-forward cocktail utilizing foraged Douglas Fir to bring sharp, evergreen notes to the glass.
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Cast Iron Cornbread: Crumbly, golden cornbread baked in cast iron and finished over the hearth for a smoky, shattered crust.
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Negroni Sbagliato: An effervescent twist on the classic Italian cocktail, offering a bright and bubbly opening to a heavy meal.
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Seasonal Foraged Salad: A rotating selection of local greens and wild ingredients gathered from the surrounding landscape.
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Duck Confit: Rich, tender duck leg prepared with a mastery of fat and fire that highlights the kitchen’s technical range.
Where 1970s Chic Meets Industrial Grit
The atmosphere is a meticulously curated “camping chic” retreat that feels like a high-design cabin tucked inside a historic industrial shell.
Warm wood tones and vintage camping gear soften the raw edges of the West Bottoms, creating an intimacy that is both rugged and refined.
It is the rare space that feels equally appropriate for a first date or a late-night solo pour at the bar.
The Bottom Line
The Campground isn’t just a place to eat; it is a vivid reminder of why we are drawn to the flame in the first place. Between the award-winning cocktails and the city’s most talked-about burger, it sets a bar that few can hope to clear. If you haven’t yet surrendered to this wood-fired ritual, your next essential meal is waiting in the West Bottoms.
📍1531 Genessee St, Kansas City, MO 64102
📞 (816) 421-2856
🕔 TUE-THU 05:00 PM-10:00 PM; FRI-SAT 05:00 PM-11:00 PM; SUN 10:00 AM-02:00 PM, 05:00 PM-09:00 PM; MON CLOSED