Louie's Wine Dive

Louie's Wine Dive

(Now Closed)
Wine Bar$$$$
Kansas City
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Louie's Wine Dive
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MenuMenu
Wine list 20Lunch 6Dinner 6Brunch 7Sweets 9Happy Time 7
Sparkling | Champagne‏
Poema Cava Brut, Penedes, Spain
8.00 - 31.00
Lamarca Prosecco, Italy
9.00 - 33.00
Gérard Bertrand, Crémant De Limoux Brut, Loire Valley, France
44.00
Gustave Lorentz Crémant Brut, Alsace, France NV
58.00
Duval Leroy Brut, Champagne, France NV
16.00 - 64.00
Billecart Salmon Brut Rosé, Champagne, France NV
125.00
Zardetto Brut Prosecco “Private Cuvée,” Italy
7.00 - 28.00
Angove, Zibibbo, Sparkling Pink Moscato, Australia
38.00
Bouvet Rosé “Excellence,” Loire Valley, France
49.00
Lucien Albrecht Brut Rosé, Champagne, France
13.00 - 52.00
Veuve Clicqout “Yellow Label,” Reims, France NV
74.00
Dom Pérignon, Champagne, France ‘03
235.00
Sauvignon Blanc | Sancerre|Chenin
Infamous Goose, Sauvignon Blanc, Marlborough, New Zealand
8.00 - 33.00
Ferrari-Carano, Fumé Blanc, Sonoma, California
39.00
Domaine De Reuilly, Sauvignon Blanc, Loire Valley, France ‘10
46.00
Simonsig, Chenin Blanc, Stellenbosch, South Africa
9.00 - 36.00
Honig Winery, Sauvignon Blanc, Napa, California
40.00
Domaine Roger, Sancerre, France ‘11
49.00
Pinot Grigio|Gris‏
Sartori, Pinot Grigio, Delle Venezie, Italy
8.00 - 31.00
Erath Winery, Pinot Gris, Oregon
39.00
Moscato
La Perlina, Moscato, Apulia, Italy
9.00 - 33.00
Moscato d’ Asti, Saracco, italy
42.00
Riesling‏
Listed from sweet to dry
Leitz “Dragonstone,” Riesling, Rheingau, Germany
11.00 - 44.00
Kung Fu Girl, Columbia Valley, Washington
36.00
The Seeker, Riesling, Mosel, Germany
35.00
Argyle, Riesling, Willamette, Oregon
39.00
Chardonnay|Chablis
“Dive In,” Sonoma, California
10.00 - 38.00
Domaine Romain Collet, Chablis, France ‘11
14.00 - 56.00
Louis Jadot, Meursault, Burgundy, France ‘10
85.00
Folie á Deux, Russian River, California
44.00
Rombauer Vineyards, Carneros, California ‘12
65.00
Rosé‏
Casal Garcia, Vinho Verde, Portugal
8.00 - 30.00
Gustave Lorentz, Pinot Noir Rose, Alsace, France ‘12
46.00
Château D’Aqueria, Tavel, France
11.00 - 43.00
Compelling Blancos
Listed from flowers to minerality
Accordeón, Torrontés, Salta, Argentina
9.00 - 35.00
Don Olegario, Albariño, Spain
12.00 - 46.00
Gundlach Bundschu, Gewurztraminer, Sonoma, CA
12.00 - 45.00
Real Compañía, Verdejo, Spain
8.00 - 30.00
Count Károlyi, Grüner Veltliner, Tolna, Hungary
8.00 - 31.00
By the Carafe‏
[2/3 bottle]
La Terre, Cabernet Sauvignon, Spain
15.00
Trinity Oaks, Pinot Grigio, California
15.00
take home a Louie’s branded wine glass
4.00
From the Tap [Keg Wines]
Seasonal Blanc Selection
9.00
Seasonal Rojo Selection
9.00
Pinot Noir‏
American & french comparison
MacMurray Ranch, Sonoma, California
11.00 - 43.00
Siduri Wines, Sonoma, California
13.00 - 51.00
Ken Wright Willamette, Oregon ‘10
16.00 - 62.00
Cakebread Cellars, Anderson Valley, California ‘11
22.00 - 85.00
Coppola “Votre Santé,” California
9.00 - 33.00
Chanson, Bourgogne, Burgundy, France
12.00 - 47.00
Joseph Drouhin “Laforet,” Burgundy, France
14.00 - 55.00
Domaine Rene Leclerc, “Bourgogne Rouge,” Burgundy ‘10
16.00 - 62.00
Louis Jadot, Nuits-Saint Georges, France ‘10
22.00 - 85.00
French
Baron de Chartrons, Bordeaux
9.00 - 34.00
Château La Fleur Saint Georges, Bordeaux, Lalande de Pomerol ‘10
16.00 - 63.00
Louis Jadot, Beaujolais-Villages, Beaujolais, La Ciboise
36.00
Château Chapelle de Pontensac, Bordeaux, Medoc, ‘09
60.00
Chapoutier Ciboise, Syrah, Luberon
39.00
Louis Jadot, Chateau des Jacques Moulin-â-Vent Beaujolais ‘11
52.00
Italian‏
Fuedo Maccari, Nero d’Avola, Sicily
10.00 - 39.00
Allegrini, Valpolicella, Veneto
42.00
Fèlsina “Berardenga,” Chianti Classico, Tuscany ‘10
56.00
G.D. Vajra “Albe,” Barolo, Piedmont ‘09
79.00
Vietti, Barbera d’Asti, Piedmont
45.00
Renzo Masi, Chianti Riserva, Tuscany
11.00 - 43.00
Campagnola, Amarone, Veneto ‘08
79.00
Casanova di Neri, Brunello di Montalcino, Tuscany ‘08
89.00
Spanish
Las Rocas, Garnacha, Calatayud
9.00 - 35.00
Viña Eguía, Rioja Reserva
8.00 - 31.00
Bodegas Avante ‘Tineta’, Tempranillo, Rebira del Duero
43.00
Rivarey, Tempranillo, Rioja Crianza ‘09
32.00
Bodegas Muriel, Rioja Crianza, Rioja Alavesa
46.00
Cellar Vall Llach “Embruix,” Garnacha Blend, Priorat ‘08
72.00
Malbec | Carmenere‏
Malbec, Felino “By Paul Hobbs,” Mendoza, Argentina
11.00 - 43.00
Carmenere Reserva, Koyle, Alto Colchagua, Chile
45.00
Malbec, Don Miguel Gascon Reserva, Mendoza, Argentina
12.00 - 47.00
Zinfandel|Cabernet Franc|Shiraz
St. Francis, Old Vines Zinfandel, Sonoma, California
11.00 - 43.00
Orin Swift, “The Prisoner,” Zinfandel Blend, Napa, CA
82.00
Paringa, Shiraz, South Australia
9.00 - 34.00
Michael David’s, “Earthquake,” Zinfandel, Lodi, California
54.00
Cosentino, “THE FRANC,” Cabernet Franc, Lodi, CA
42.00
Merlot‏
Alexander Valley Vineyards, Sonoma, California
13.00 - 49.00
Keenan Merlot, Napa Carneros, California
16.00 - 63.00
Cabernet Sauvignon
“Dive In”, Alexander Valley, California
11.00 - 42.00
Buehler, Napa, California ‘11
14.00 - 55.00
Silver Oak “Alexander Valley,” California ‘09
99.00
Caymus, Napa, California ‘11
118.00
Concha y Toro “Marques de Casa Concha,” D.O. Puente Alto, Chile
43.00
Sequoia Grove, Napa, California ‘10
75.00
Cade “Napa Cuvée”, Napa, Calfornia ‘09
99.00
Rockin’ Red Blends‏
Malbec|Bonarda Blend
10.00 - 39.00
Don Miguel‏ Gascon “Colosal,” Mendoza, Argentina
Grenache|Petite Sirah Blend
17.00 - 67.00
Orin Swift, “Abstract,” Napa, California ‘12
Cabernet|Cabernet Franc|Malbec|Merlot Blend
45.00
Craggy Range ‘Te Kahu’, Hawkes Bay, New Zealand
Zinfandel|Syrah Blend
69.00
The Federalist,‏ “Dueling Pistols,” Dry Creek Valley CA ‘09
Start‏
BLT Deviled Eggs
6.00
The picnic‏ classic topped with bacon, arugula and oven roasted tomato
Seasonal Bruschetta
8.00
Oven roasted tomatoes with fresh Mozzarella, balsamic glaze and basil on ciabatta bread.
Calamari Fries
10.00
Rice flour breaded calamari strips seasoned with garlic butter and served with roasted tomato sauce and red pepper aioli
Lobster Poutine
15.00
Crispy fries with Maine lobster, portobello mushrooms, green onions and Fontina in a light seafood gravy
Hummus Spread
8.00
A duo of roasted garlic and basil pesto hummus served with seasonal vegetables and Parmesan lavosh cracker
Pig Stix
10.00
Slow roasted‏ pork shanks tossed in our honey hoisin glaze and served with crispy fries
Moules Frites
14.00
One pound of Prince Edward Island mussels steamed in lemon broth with La Quercia prosciutto, fresh herbs and crispy fries
Cheese Flight
15.00
Rotating selection of artisan cheese served with a selection of cured meats, Parmesan lavosh crackers, seasonal jam, pickled onion, Dijon mustard and cornichons.
Flatbread
Margarita
9.00
Oven roasted tomatoes with fresh Mozzarella, basil and olive oil on crispy lavosh
Pesto Chicken
9.00
Roasted chicken with basil pesto, fresh Mozzarella, roasted tomatoes, arugula, Parmesan cheese and balsamic reduction on crispy lavosh
Portobello Bleu
9.00
Roasted portobello mushrooms and Maytag Bleu with balsamic onions and fresh rosemary on crispy lavosh
Garden‏
Shrimp Bisque
5.00
A hearty‏ cream soup finished with a touch of sherry and topped with Gulf shrimp
Emily’s Apple Harvest
10.00
Pulled chicken mixed with fresh field greens and topped with apples, dried cranberries, bacon, Feta, candied pecans, balsamic vinaigrette and served with toasted ciabatta
Salmon Salad
13.00
Pan-seared Atlantic salmon, field greens, oven roasted Roma tomatoes, Feta, balsamic vinaigrette and served with toasted ciabatta
Classic Caesar
8.00
Classic Caesar salad with Louie’s touch.
Soup of the Day
5.00
Ask your server for daily selection
Ponzu Soba Noodle Salad
11.00
Ponzu marinated chicken tossed with arugula, chilled soba noodles, pickled onions, carrots and red peppers in a Ponzu vinaigrette and served with toasted ciabatta
Louie’s Wedge
8.00
Bacon, garlic croutons, Maytag Bleu, oven roasted tomatoes and Green Goddess dressing atop crisp Iceberg lettuce
Side Salad 5, with entree 4
5.00
Classic Caesar, Emily’s Apple Harvest and Louie’s Wedge
Sandy
Choose crispy fries, quinoa or field greens with any sandwich. 1 extra for truffle fries
Grilled Cheese
7.00
Fontina and Cheddar in perfect harmony between country white bread.
Fish Tacos
10.00
Champagne battered Atlantic cod, spicy slaw, tomatoes, cilantro and red pepper aioli rolled in lavosh
Sinatra Burger
11.00
One-third pound Creekstone Farms beef patty topped with La Quercia prosciutto, roasted Roma tomatoes, shredded lettuce and fresh Mozzarella on a brioche bun with Green Goddess dressing
Corned Pork Reuben
9.00
House-cured pork, pickled red cabbage, Swiss and Louie’s dressing on multi-grain bread
Cranberry Chicken Salad
9.00
Roasted chicken breast mixed with cranberries, arugula, fresh herbs on country white bread
Classic Burger
9.00
One-third pound Creekstone Farms beef patty cooked to your liking with pickles, shredded lettuce, tomatoes and onions on a brioche bun with Louie’s whip sauce
Big Bleu Burger
11.00
One-third pound‏ Creekstone Farms beef patty topped with roasted portobello mushrooms, balsamic onions, Maytag Bleu, arugula and fresh rosemary on a brioche bun with Louie’s whip sauce
Comfort‏
Shrimp and Grits
14.00
Gulf shrimp sautéed with apple wood smoked bacon, organic Iowa grown corn grits and topped with Prairie Breeze Cheddar
4 Pork Gnocchi
12.00
La Quercia prosciutto, pork shoulder, ground pork and Italian sausage slow cooked in red wine and cream and served over pan-seared gnocchi
Pan Roasted Chicken Alfredo
11.00
Pan roasted chicken served in house made Alredo sauce with La Quercia prosciutto over fettuccini
Lobster & Shrimp Mac
15.00
Butter poached Maine lobster and Gulf shrimp in a Fontina and Cheddar cream sauce topped with citrus bread crumbs
Root Vegetable Ragu
12.00
Slow cooked seasonal root vegetables topped with butternut squash, mushrooms and brussel sprouts served in a hearty broth with quinoa
Shrimp Diablo
13.00
Garlic seared Gulf shrimp served with a Sriracha and tomato cream sauce, penne pasta, topped with green onions and lime sour cream
Portobello Prosciutto & Truffle Mac
13.00
Portobello mushrooms sautéed with truffle oil and La Querica prosciutto in a triple creme sauce and finished with citrus bread crumbs
Start‏
BLT Deviled Eggs
7.00
The picnic‏ classic topped with bacon, arugula and oven roasted tomato
Seasonal Bruschetta
10.00
Oven roasted tomatoes with fresh Mozzarella, balsamic glaze and basil on ciabatta bread.
Calamari Fries
12.00
Rice flour breaded calamari strips seasoned with garlic butter and served with roasted tomato sauce and red pepper aioli
Lobster Poutine
15.00
Crispy fries with Maine lobster, portobello mushrooms, green onions and Fontina in a light seafood gravy
Hummus Spread
9.00
A duo of roasted garlic and basil pesto hummus served with seasonal vegetables and Parmesan lavosh cracker
Pig Stix
10.00
Slow roasted‏ pork shanks tossed in our honey hoisin glaze and served with crispy fries
Moules Frites
14.00
One pound of Prince Edward Island mussels steamed in lemon broth with La Quercia prosciutto, fresh herbs and crispy fries
Cheese Flight
15.00
Rotating selection of artisan cheese served with a selection of cured meats, Parmesan lavosh crackers, seasonal jam, pickled onion, Dijon mustard and cornichons.
Flatbread
Margarita
9.00
Oven roasted tomatoes with fresh Mozzarella, basil and olive oil on crispy lavosh
Pesto Chicken
9.00
Roasted chicken with basil pesto, fresh Mozzarella, roasted tomatoes, arugula, Parmesan cheese and balsamic reduction on crispy lavosh
Soup of the Day
5.00
Ask your server for daily selection
Ponzu Soba Noodle Salad
12.00
Ponzu marinated chicken tossed with arugula, chilled soba noodles, pickled onions, carrots and red peppers in a Ponzu vinaigrette and served with toasted ciabatta
Louie’s Wedge
9.00
Bacon, garlic croutons, Maytag Bleu, oven roasted tomatoes and Green Goddess dressing atop crisp Iceberg lettuce
Side Salad 5, with entree 4
5.00
Classic Caesar, Emily’s Apple Harvest and Louie’s Wedge
Portobello Bleu
9.00
Roasted portobello mushrooms and Maytag Bleu with balsamic onions and fresh rosemary on crispy lavosh
Shrimp Bisque
5.00
A hearty‏ cream soup finished with a touch of sherry and topped with Gulf shrimp
Emily’s Apple Harvest
12.00
Pulled chicken mixed with fresh field greens and topped with apples, dried cranberries, bacon, Feta, candied pecans, balsamic vinaigrette and served with toasted ciabatta
Salmon Salad
15.00
Pan-seared Atlantic salmon, field greens, oven roasted Roma tomatoes, Feta, balsamic vinaigrette and served with toasted ciabatta
Classic Caesar
9.00
Classic Caesar salad with Louie’s touch.
Sandy‏
Choose crispy fries, quinoa or field greens with any sandwich. 1 extra for truffle fries
Cranberry Chicken Salad
10.00
Roasted chicken breast mixed with cranberries, arugula, fresh herbs on country white bread
Sinatra Burger
12.00
One-third pound Creekstone Farms beef patty topped with La Quercia prosciutto, roasted Roma tomatoes, shredded lettuce and fresh Mozzarella on a brioche bun with Green Goddess dressing
Corned Pork Reuben
10.00
House-cured pork, pickled red cabbage, Swiss and Louie’s dressing on multi-grain bread
Classic Burger
10.00
One-third pound Creekstone Farms beef patty cooked to your liking with pickles, shredded lettuce, tomatoes and onions on a brioche bun with Louie’s whip sauce
Big Bleu Burger
12.00
One-third pound Creekstone Farms beef patty topped with roasted portobello mushrooms, balsamic onions, Maytag Bleu, arugula and fresh rosemary on a brioche bun with Louie’s whip sauce
Comfort
Shrimp and Grits
16.00
Gulf shrimp sautéed with apple wood smoked bacon, organic Iowa grown corn grits and topped with Prairie Breeze Cheddar
Fish and Chips
14.00
Champagne and rice flour battered Atlantic cod served with brussel sprout slaw, crispy chips, malt vinegar and Louie’s house made tartar sauce
Fresh Catch of the Day
19.00
Louie’s daily selection of fresh fish, pan-seared and served with quinoa risotto, seasonal vegetables and pesto oil
Steak Deburgo
21.00
Parmesan encrusted petite tenderloin medallions seared and served with potato pavé and seasonal vegetables
Pan Roasted Chicken
14.00
Chicken pan‏ roasted in herb butter and served with crispy potato wedges, seasonal vegetables and pan jus
Root Vegetable Ragu
15.00
Slow cooked seasonal root vegetables topped with butternut squash, mushrooms and brussel sprouts served in a hearty broth with quinoa
Crab Cakes
20.00
Two jumbo lump crab cakes served with seasonal vegetables, crispy potato wedges and red pepper aioli
Pasta‏
4 Pork Gnocchi
14.00
La Quercia prosciutto, pork shoulder, ground pork and Italian sausage slow cooked in red wine and cream served over pan seared gnocchi
Pan Roasted Chicken Alfredo
14.00
Pan roasted chicken served in house made alfredo sauce with la quercia prosciutto over fettuccini
Portabello Prosciutto & Truffle Mac
16.00
Portabello mushrooms sauteed with truffle oil and la querica prosciutto in triple cream sauce and finished with citrus
Shrimp Diablo
16.00
Garlic seared gulf shrimp served with a sriracha and tomato cream sauce penne pasta topped with green onions and lime sour cream
Portabello Prosciutto & Truffle Mac
14.00
Portabello mushrooms sauteed with truffle oil and la querica prosciutto over fettucini
Lobster & Shrimp Mac
19.00
Butter poched maine lobster and gulf shrimp in a fontina and cheddar cream sauce topped with citrus bread crumbs
Bloody Mary's‏
Bacon N Bleu
9.00
Tito’s zing‏ zang bacon, bleu cheese olives
Bangkok
8.00
Ketel one zing zang, sriracha, basil cilantro and lime
Old School
7.00
Tito’s zing zang olives
Chill Out
Chata Russian
8.00
Rumchata kahlua‏ half & half
Le Louie 71
9.00
Tanqueray lemon juice bubbles
Estate Coffee‏
Italian
6.00
Coffee disaronno amaretto
The Waldo
8.00
Coffee blend of cordials
Irish
8.00
Coffee jameson bailey’s cream
Mimosas
Classic
6.00 - 11.00
Bubbles orange juice
Ruby Red
6.00 - 11.00
Bubbles grapefruit juice
“Lou”Mosa
6.00 - 11.00
Bubbles grape juice
Hibiscus
6.00 - 11.00
Bubbles cranberry‏ juice
Biscuits & Gravy
8.00
House made chorizo gravy atop buttermilk biscuits
Mac Daddy Omelette
9.00
Three egg omelette stuffed with louie’s mac & cheese, roasted tomatoes and la quercia prosciutto served with your choice of side
Croque Madame
9.00
Spicy capicola and swiss with an over easy egg and hollandaise sauce on a English muffin served with your choice of side
French Toast a La Louie
8.00
Panko encrusted farm to market thick white toast stuffed with roasted apples and whipped cream cheese
Shrimp & Grits
12.00
Gritcakes made with organically grown grits topped with gulf shrimp, roasted tomatoes, bacon, cheddar and two poached eggs
Harvest Benedict
10.00
Seasonal roasted vegetables, poached eggs and hollandaise sauce on fresh English muffins with your choice of side
Salmon Salad
13.00
Pan-seared atlantic salmon, field greens, oven roasted roma tomatoes, asparagus, feta and balsamic vinaigrette
Corned Pork Reuben
9.00
House-cured pork, pickled red cabbage, swiss and louie’s dressing on multigrain bread served with your choice of side
Breakfast Pizza Flatbread
9.00
Roasted tomato sauce, mozzarella, Mexican chorizo and poached eggs topped with green onions and fresh cilantro
Mile High Omelette
8.00
Three egg omelette with capicola, chopped red peppers, onions, white cheddar cheese served with your choice of side
Corned Pork Hash
8.00
House cured pork with two poached eggs and farm to market white toast
Louie's Blue Plate
7.00
Two eggs cooked your way with hand-cut applewood smoked bacon, breakfast potatoes and toast or a biscuit
Crab Cake Benedict
13.00
English muffin topped with two crab cakes, poached eggs, hollandaise sauce, arugula and served with your choice of side
The Boulder Way
6.00
Granola, fresh fruit and greek yogurt
Emily's Apple Harvest Salad
10.00
Pulled chicken‏ with fresh field greens and topped with apples, dried cranberries, bacon, feta, candied pecans and balsamic vinaigrette
Rise & Shine Burger
12.00
Certified angus beef encrusted in ground coffee, topped with an over-easy egg, hand-cut applewood smoked bacon, maple aioli and served with crispy fries
A La Carte‏
Bacon
3.00
Egg
3.00
Potatoes
2.00
Biscuit
2.00
Ham
3.00
Fruit
3.00
Toast
2.00
English Muffin
2.00
Estate Coffee‏: Italian
Coffee
6.00
Amaretto
6.00
Disaronno
6.00
Estate Coffee‏: Irish
Coffee
8.00
Bailey's
8.00
Jameson
8.00
Cream
8.00
Estate Coffee‏: Mexican
Coffee
6.00
Kahlua
6.00
Estate Coffee‏: French
Coffee
7.00
Grand Marnier
7.00
Estate Coffee‏: ‘Merican
Coffee
8.00
Buffalo Trace
8.00
Estate Coffee‏: The Waldo
Coffee
8.00
Blend of Cordials
8.00
Cast Iron Chocolate Chip Cookie a La Mode
7.00
A house‏ made chocolate chip cookie baked and served in a red hot cast iron skillet with a generous scoop of gourmet vanilla ice cream on top
Madeline N Mousse
6.00
House made grand marnier madeline cakes dipped in chocolate and served with a light, refreshing strawberry mousse cream
Fireside S’Mores
7.00
The original with the flame - just don’t burn yourself. Hershey chocolate bars, graham crackers and marshmallow cooked how ever you decide.
Naked Cheesecake
6.00
Crustless cheese cake with seasonal toppings
Hey Jude's Rum Cake
8.00
Classic rum‏ cake featuring missouri pecans and drenched in old new orleans rum topped with gourmet vanilla ice cream
After Dinner Cheese Flight
12.00
Rotating selection of artisan cheese served with lavosh crackers, seasonal fruit, honey and candied pecans
Digestifs
Bailey's
6.00
Portugal
7.00
Dow’s fine ruby port
Drambuie
6.00
Mosel, Germany
8.00
Pallini lemoncello
Champage, France
10.00
Disarronno Amaretto
6.00
Dow’s tawny port
Portugal
7.00
Frangelico
7.00
Hienz eifel eiswein
Amalfi Coast, Italy
8.00
Tesseron cognac
Drink‏
Today's Grapes
6.00
Bubbles blanc‏ and rojo
Carafe (3 Glasses)
15.00
La terre cab or trinity oaks pinot grigio
Drink‏: Louie's Punches
Hemingway's Punch
6.00
Whiskey fresh grapefruit and cherry juice
Jack Sparrow's Punch
6.00
White and‏ dark rum with a cinnamon spark
Wells
4.00
Boulevard Wheat or Pale Ale
3.00
High Life Cans
2.00
Eat: Flatbreads
Louie's Margarita
5.00
Oven roasted tomatoes, fresh mozzarella basil and olive oil
4 Pork Ragu
5.00
4 pork ragu fresh mozzarella roasted tomato sauce and oregano
Portabello Bleu
5.00
Roasted portabellos, maytag bleu balsamic onions and rosemary
Eat: Hummus
Roasted Garlic and Basil Pesto Hummus
5.00
Served with seasonal vegetables and parmesan lavosh crackers
Eat: Deviled Eggs
Our Seasonal Take on the Picnic Classic
5.00

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Louie's Wine Dive
7100 Wornall Rd (at W Gregory Blvd)
Kansas City, MO 64114
United States
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  • Mon
    • 4:00 PM–10:00 PM
  • Tue–Wed
    • 11:00 AM–10:00 PM
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(816) 569-5097
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@louieswinedive
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