The InterContinental Kansas City culinary team prepare and present scrumptious cuisine with a comfortable, mid-west flair. Specialties include savory steaks, chops, pastas and seafood.

They have the flexibility to accommodate the needs of any palate during any meal period while knowledgeable wait staff is prepared to offer suggestions, pairings and details about available items.

Beyond the hotel, true foodies will surely discover Kansas City to be a delightfully and unexpectedly first-rate culinary town with eclectic offerings, including - of course - signature KC BBQ.

Preview Country Club Plaza dining options here. Or study up on area eateries instead.  

Make InterContinental Kansas City at the Plaza your lodging and culinary destination. Plan your Kansas City escape today.

American Slang Modern Brasserie

American Slang Modern Brasserie


6:30 AM – 1 AM


6:30 AM – 2 AM


Happy Hour
Sunday – Thursday 4 – 7 PM


The Market
Open daily at 6:30 AM

In addition to Starbucks, featured grab ‘n go items include local favorites such as Andre’s chocolates and Parisi pastries.




American Slang Modern Brasserie


Amidst a robust Kansas City dining scene, American Slang is a totally unexpected fun, vibrant, modern and approachable 200-seat restaurant, 35-seat bar with patio seating featuring spectacular views of the renowned Country Club Plaza shopping, entertainment and dining district. Plus flexible private dining areas are available for special occasions and events from 20 – 100. And live jazz six nights a week in the vibrant Oak Bar.

American Slang Modern Brasserie is active in the local community, relevant in the restaurant community and a haven for culinary discovery. With a fresh approach to European/French-inspired cuisine and an American twist on timeless favorites, this is where old world charm meets contemporary design and where ‘local’ collides with ‘European’ in a compelling and engaging culinary way.

American Slang is an awesome place to eat on the Country Club Plaza. Come grab a nice lunch, savor a reliable romantic spot to share a glass of good wine or relish a grand gathering place to engage with old friends or meet new ones.



Menus >Private Event Inquiries >

In-Room Dining

In-Room Dining


Monday thru Sunday: 24 Hours a day


Extension 2100


Whether you’re worn out from visiting Kansas City’s amazing attractions, mesmerized by the view of the Country Club Plaza from your guest room, want to work uninterrupted in the comfort of your boxers, or maybe you and your special someone just desire a bit of alone/together time? Let us deliver!



In-Room Dining Menu >

Pool Bar


Sunday 10 AM – 6 PM
Monday – Thursday 11 AM – 6 PM
Friday – Saturday 10 AM – 8 PM


When pool time also involves sipping and noshing, it’s comforting to know our pool menus offer up several casual, familiar and tasty items…perfect for the setting including nibbles, hot dogs and burgers off the grill, street style tacos, sandwiches, salads and cool sweet things! And, as for beverages, our trendy concoctions complement a variety of beers, wines by-the-glass, frozen drinks and soft drinks.



Pool Menu >

Special Events

Something special culinarily-speaking is happening nearly all the time at either the hotel or American Slang Modern Brasserie.


View What’s Next >

Culinary Team

Culinarians at InterContinental Kansas City at the Plaza – whether involved with the restaurant, pool or banquet/catering/wedding preparation and presentation – are all about food and beverage passion and excellence.



Chef Peter Castillo began his cooking career in 1980 after receiving his culinary training at Johnson County Community College and finishing a three year apprenticeship under Chefs Phillip Guttendorf and Jin Saito at the Hyatt Regency in Kansas City. 

Before finishing his apprenticeship, Chef Peter was promoted to Sous Chef of the Skies Restaurant, an unprecedented move for any premier hotel to make with an apprentice one-third through school. The Hyatt F & B team, led by then food & beverage director George Vizer, recognized Chef Peter possessed the culinary skill and business management knowledge to operate a first-class venue.

During his Hyatt Hotels tenure, Chef Peter operated the Garde Manger Kitchen, the Peppercorn Duck Club and Banquet Operations. He won several awards in food competition and ice carving while there and even started catering backstage for concerts tours. He has catered for Elton John, Sade, Lilith Fair, Lollapalooza and many others.

Chef Peter jumped at the opportunity to design, plan and operate the food and beverage operation at Kansas City’s Woodlands Horse and Greyhound Track which opened in 1989. While at the Woodlands, Chef Peter developed an off-premise catering division which launched the Woodlands into being the food and beverage operation in the four state area with sales totaling over $7 million annually. 

During the four years Chef Peter spent at the Woodlands he was named Chef of the Year by the Kansas City Chefs Association, received the Kansas Beef Backer Award, was inducted into the Chaine D’ Rotisseur a food society founded in 1248 and won several ice carving awards. In 1991, Chef Peter sponsored the Y-BBQ team that was named Reserve Grand Champion at the American Royal BBQ and hosted the first television food show produced in Kansas City on WDAF Channel 4. He also had occasional productions on public television KCPT Channel 19. 

Chef Peter accepted an offer from Mr. Ned Eddy, owner of Eddy’s Catering, to operate his Bartle Hall and off premise catering operation. For five years Chef Peter brought his flair to private affairs, weddings, corporate events and fed thousands of convention visitors to Kansas City. Thereafter Chef Peter started his own catering enterprise. With his culinary, college and professional training in public relations and sales, Chef Peter became an entrepreneur and formed his own company,Great Plains Catering

For the past few years he has worked as a Corporate Executive Chef for Golden Living, the University Hospitals in Utah and Balls Foods in Kansas City. He has also taught Culinary, Business Math, Marketing and Garde Manger at L’ecole Culinaire on the Plaza.

Additionally, Chef Peter has done extensive consulting for Newlywed Foods, PepsiCo, Balls Foods, The Jewish Home in San Francisco and many local restaurant groups. In his spare time, Chef Peter enjoys cooking, reading, bicycling, and most of all, spending time with his granddaughters, Sophia and Keilani.


Whether selecting produce, poultry, beef, seafood or specialty items or beverage offerings, InterContinental Kansas City’s culinary team vision is to provide a memorable culinary experience for all diners at American Slang Modern Brasserie and in-room dining as well as the hotel’s valued banquet and catering guests. With loads of items and offerings locally sourced.

This happens through established relationships with many and diverse local and regional food and beverage suppliers, wholesalers and distributors. And by ‘local,’ we mean vendors within a 150-mile radius!

The selection process begins with the products and ingredients themselves. Our culinary team is in lock-step with each resource grower and partner who carefully, and with drive and passion of their own, delivers our food and beverage needs.

Of the many local and regional small brewers, distillers, bakers and businesses who were thoughtfully considered, the following are a representative few who were carefully chosen for their commitment to providing hand-selected superior products direct.

From the finest charcuteries to cheeses, fine chocolates to high-end coffees, InterContinental Kansas City diners will know their culinary experience will be second to none.