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port fonda

mexican food and drink in westport, kansas city, missouri

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View Restaurant Fact Sheet (Parking & Directions, Pricing, Hours, etc)

Parking and Directions

  • Venue: 4141 pennsylvania kansas city, mo 64111
  • Intersection: 1 block south of pennsylvania and westport road
  • Neighborhood: westport
  • Parking: lot
  • Public transit: metro stop at 42nd and broadway
Last updated: Apr 24 2012

Pricing

  • Dinner average price: $25
  • Brunch average price: $12
Last updated: Oct 23 2012

Hours

  • Sunday
    • brunch, happy hour, dinner from 10:00am to 1:00am
  • Monday
    • dinner from 5:00pm to 1:00am
  • Tuesday
    • dinner from 5:00pm to 1:00am
  • Wednesday
    • dinner from 5:00pm to 1:00am
  • Thursday
    • happy-hour, dinner from 3:30pm to 1:00am
  • Friday
    • happy hour, dinner from 3:30pm to 1:00am
  • Saturday
    • brunch, happy hour, dinner from 10:00am to 1:00am

Closed

  • Holidays closed: christmas day, new years day
Last updated: Oct 23 2012

Guest Relations

  • Reservations: recommended
  • Payment methods: cash, amex, visa, mastercard
  • Corkage fee: 15
  • Dress code: no
  • Delivery: no
Last updated: Oct 23 2012

Design

  • Architect name: icon architecture
  • Graphic designer: nicole williams, utilitarian workship
  • Furniture designer: john anderson, utilitarian workshop
  • Furniture manufacturer: industry west
  • Millwork: custom barnwood interior featuring elmwood reclaimed barnwood done by john anderson of the utilitarian workshop
  • Square footage: 2700 sq. ft.
Last updated: Oct 23 2012

Other Information

  • Wheelchair access: yes
  • Smoking: outdoors only
  • Concept: fast casual
Last updated: Apr 24 2012

Restaurant Staff

Patrick ryan, bio pic, black and white

Patrick Ryan

Executive Chef/Owner

Accolades

A La Minute Questions

We're planning our next event and can share view archive
valentine's day is coming up and i'm trying to do something different for our customers. i'm going to do tita's menu from laura esquivel's book "like water for chocolate". i was really lucky to be part of this dinner at frontera grill when i cooked there back in 2000. this is our first time trying a prix fixe menu and i think (re: hope) our guests will really like it, it's another cool and unique way to enjoy port fonda. (01/30/13)
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Seasonal Ingredients: This just in view archive
excited to be getting another shipment of beans from rancho gordo in california. they have a ton of different heirloom bean varities, we get the rio zapes, sangre de toro to name a few. we also use their flor de sal as a finishing salt and are getting a sample of their red quinoa to try out some new items on the new menu. (12/11/12)
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Get here early: The item we've been selling out of the fastest is view archive
chimichangas. i probably made 250 of these for last weekend and they didn't last through sunday brunch. i created a monster. the breakfast chimichanga was really good. pork belly, bacon, grilled onions, chihuahua cheese and fried potatoes wrapped in a flour tortilla and deep fried to perfection. served with chile de arbol salsa and topped with a fried egg. (12/03/12)
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During prep, the kitchen was listening to view archive
kid cudi, sam cooke, waylon jennings and new order pandora stations (12/03/12)
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Today’s menu specials are view archive
chicken chimichangas with poblano cream. we braise our brined chickens in boulevard beer and pork belly fat. we pick the meat after it's cooled, saving the skin (which we fry in lard) and mix it with chihuahua cheese, poblano rajas and a bit of poblano cream. the mixture is wrapped in flour tortillas that we get from a local place called tortilleria san antonio and it is deep fried in lard. served with a spicy, smooth roasted poblano cream sauce. when we serve it for brunch, it's topped with a fried egg. (12/03/12)
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The latest product/ingredient/technique our bartenders are excited about is view archive
we are starting a build your own bloody maria bar this weekend and one of our tequilas we will offer will be "fat-washed" with our leftover pork belly fat (of which we have a ton). our pork bellies are dry cured and roasted so the fat leftover is sweet, salty, smokey and porky, really rich. we'll melt this with el ultimo blanco tequila, let it infuse and then remove the solidified fat. (12/03/12)
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The can't-miss food-beverage pairing of the night is view archive
boulevard's tank 7 farmhouse ale and the panza dish. the panza is roasted pork belly crisped up in the wood burning oven and topped with a sweet, spicy and smokey salsa negra (chipotles/moritas/molasses). something about it just works. (12/03/12)
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The beer we are excited about right now is view archive
24 oz. cans of tecate. we love these. (10/23/12)
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