Lidia’s Kansas City accepts reservations for parties of up to 11 guests.

For groups larger than 11, please contact Mary Anne McNeish, Private Dining Manager at

Find a table

Electronic Gift Cards
For the busy, the eco-conscious and the forgetful: Our eGift Card is your new BFF. The important people in your life will instantly receive something to smile about while you get to save your reputation and minimize your carbon footprint at the same time. Can you say quick, thoughtful and green?

E-Gift Shop
If you’re more inclined to browse for tangible gifts, our new online gift store showcases seasonal handpicked menu items your friends can enjoy on location with us.

Traditional Gift Cards
Last but not least, Lidia’s Kansas City is happy to provide the classic plastic gift card sent by mail for the purists out there. Not so instant, but not too shabby either, the gift rests in our signature cardholder with your personal message, all packaged with care by Lidia’s concierge team.

And there you have it. More than a few ways to make a lot of loved ones happy. Enjoy your newfound popularity and buon appetito, courtesy of Lidia’s Kansas City.



the team

Lidia Bastianich

Lidia Bastianich: founder & president of Tavola Productions, an entertainment company that produces high-quality broadcast productions including Lidia’s Italy, an Emmy-nominated television series; one of the best-loved chefs on television, ...

Dan Swinney

Dan Swinney, Executive Chef at Lidia’s Restaurant in Kansas City traces his love for good cooking to the time he spent on his grandparents’ dairy farm in southern Missouri. There he ...

Cody Hogan

Before being distracted by food, Cody Hogan was a classical pianist. While studying music in Germany as a Rotary scholar, Cody became interested in the culinary arts and found himself a ...

Danica Pollard

Danica Pollard is currently the executive pastry chef at Lidia’s Italy Kansas City, a position she has commanded since 2007. Her career began with completion of the culinary program at the Natural ...


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