Piropos Grille
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Piropos Grille offers something unique in the Kansas City Metro landscape: Authentic and well-prepared South American food that is neither fussy nor fancy but still wholly satisfying. Unlike restaurants such as Em Chamas or Fogo de Chao, that offer a similar style of cuisine, Piropos Grille is a true original with a down-home flavor and style above and beyond what any chain can deliver. The atmosphere is friendly and personable and the view is captivating, even on a rainy day. Try the Caipirinha, Pork Tamale, Mahi Tacos, Veraniega Salad, Plantains, Any Grilled Steak.
Atmoshere
Perched on a majestic hill overlooking downtown Parkville, Piropos Grille offers several ways to enjoy its spectacular view. Inside, the space is reminiscent of a large California A-Frame house, with towering wood beam ceilings, and a cozy bar area with a small settee. Kitschy knick knacks line the walls and shelves, along with huge bouquets of dried flowers, giving it more of that homey feel. A decorative and colorful Kansas City bull sits in the window by a piano. The dining room is divided into two levels of seating, both with long walls of windows where one can stare longingly at the magnificent Park University. Simple but sophisticated tables sheathed in black cloths are a little close together, though not too bad if it's not crowded. The dining room is extremely light if the sun is out, though it gets dark quickly after it sets. At that time, glowing candles create a quiet and romantic atmosphere. Overhead, soft soft South American music can be heard- is that Julio Iglesias?!
Outside, wrought iron dining tables and chairs also sit on two levels, both of which also offer a nice view. On the lower level is a roaring fire pit, perfect for enjoying a cocktail or two, though it gets a little hot in the Summer.
One note of caution: if you plan to sit inside at a window table, be aware that the AC vents are directly underneath you and cannot be turned off. Come prepared with a light sweater or jacket, or ask if they vents can be covered.
Outside, wrought iron dining tables and chairs also sit on two levels, both of which also offer a nice view. On the lower level is a roaring fire pit, perfect for enjoying a cocktail or two, though it gets a little hot in the Summer.
One note of caution: if you plan to sit inside at a window table, be aware that the AC vents are directly underneath you and cannot be turned off. Come prepared with a light sweater or jacket, or ask if they vents can be covered.
Service
Service at Piropos Grille is friendly and casual, though still proficient in every way. Halfway through the meal, the manager stops by for a small chat and to make sure everything is okay.
Food
The first thing to realize when coming to Piropos Grille is that it is not exactly the same as its predecessor, and parent restaurant, Piropos, which offers Argentinian food only, and is more traditional, and more expensive. Instead, the Grille offers a wide array of food from all of South America, including Argentina, Peru, Brazil, and Venezuela, to mention a few, and the prices are much more reasonable. The result is more basic, hearty fare that is both deliciously simple, and thoroughly satisfying.
To begin, 2 freshly-muddled caipirinhas (the national cocktail of Brazil, made with cachaca), one with fresh strawberries ($9), and the other just traditional lime ($8), were an exellent way to get us off on the right track. Strong, and delicious, the drink is kind of like a margarita, but with a hardier punch and, because it is made with real sugar and not syrup, it was not cloyingly sweet. The worst thing about caipirinhas is that they are deceptively strong and very easy to down quickly, so be careful, especially if you are driving!
After our first round of cocktails we were ready to eat, and Piropos Grille has an intriguing selection of starters to choose from. To begin, a basket of crunchy and warm crostini is brought to the table, served with traditional chimichurri and a creamy salsa golf. After that, a house-made Tamal de Lechon (or, pork tamale) ($6) was steaming hot and tasted of fresh, velvety corn; the dab of sour cream cooled it off just enough. To go with the tamale, a trio Tacos Peruanos (grilled Mahi tacos in soft corn tortillas)($9) were a little spicy, but ever so delicious when topped with a spoonful of whole black beans ($4) and a helping of cool, refreshing Veraniega salad ($8), made up solely of avocado, tomato, cilantro and lime.
Because the starters were already a filling, we decided to split and entree of Churrasco y Camarones (Rib Eye with shrimp) ($29) and I'm glad we did, because the portions are huge. On the plate, a very large and very simply-grilled steak was cooked perfectly and had a wonderful grilled flavor, the fried plantains were outstanding, and the white rice was excellent. Unfortunately, the mango and black bean salsa had too much raw onion and not enough mango or beans, and the grilled shrimp were slightly musty-tasting.
Piropos Grille has a limited dessert menu with things like fried churros with ice cream, and a dark chocolate and meringue cake, but we were too full to even attempt dessert. The one thing that baffled me was the absence of Flan with Dulce de Leche, a true South American dessert staple. Perhaps if that were on the menu, I could have been persuaded.
To begin, 2 freshly-muddled caipirinhas (the national cocktail of Brazil, made with cachaca), one with fresh strawberries ($9), and the other just traditional lime ($8), were an exellent way to get us off on the right track. Strong, and delicious, the drink is kind of like a margarita, but with a hardier punch and, because it is made with real sugar and not syrup, it was not cloyingly sweet. The worst thing about caipirinhas is that they are deceptively strong and very easy to down quickly, so be careful, especially if you are driving!
After our first round of cocktails we were ready to eat, and Piropos Grille has an intriguing selection of starters to choose from. To begin, a basket of crunchy and warm crostini is brought to the table, served with traditional chimichurri and a creamy salsa golf. After that, a house-made Tamal de Lechon (or, pork tamale) ($6) was steaming hot and tasted of fresh, velvety corn; the dab of sour cream cooled it off just enough. To go with the tamale, a trio Tacos Peruanos (grilled Mahi tacos in soft corn tortillas)($9) were a little spicy, but ever so delicious when topped with a spoonful of whole black beans ($4) and a helping of cool, refreshing Veraniega salad ($8), made up solely of avocado, tomato, cilantro and lime.
Because the starters were already a filling, we decided to split and entree of Churrasco y Camarones (Rib Eye with shrimp) ($29) and I'm glad we did, because the portions are huge. On the plate, a very large and very simply-grilled steak was cooked perfectly and had a wonderful grilled flavor, the fried plantains were outstanding, and the white rice was excellent. Unfortunately, the mango and black bean salsa had too much raw onion and not enough mango or beans, and the grilled shrimp were slightly musty-tasting.
Piropos Grille has a limited dessert menu with things like fried churros with ice cream, and a dark chocolate and meringue cake, but we were too full to even attempt dessert. The one thing that baffled me was the absence of Flan with Dulce de Leche, a true South American dessert staple. Perhaps if that were on the menu, I could have been persuaded.
Cleanliness
Very clean, including the bathrooms.
Pros
Amazing location with a great view, friendly service, excellent cocktails, huge portions, and very good food
Cons
Tables can be crowded, disappointing black bean salsa and musty shrimp.
