Profile: Of Course
Chef Swetha Newcomb is making her restaurant debut: and, Of Course, it’s stunning
Photos by Zach Bauman & Pilsen Photo Co Op
Chef Swetha Newcomb has been in the private chef game for ages– building up a following in KC, she’s the latest to make the leap to a brick & mortar with the debut of her first restaurant Of Course in Bluhawk. Read on to learn about the inspiration behind the space, an ode to South Indian architecture and flavors.
Congrats on the grand opening! What have you learned in your first few weeks?
Thank you! It's been an incredible journey so far. Opening any new business is a challenging endeavor, and in these first few weeks, I've had to remind myself to take a moment and appreciate the progress we've made thus far. What stands out the most to me is the dedication and resilience of my team. They've wholeheartedly embraced this new venture, even though many of them were initially unfamiliar with South Asian cuisine. They've not only risen to the occasion but are also becoming experts in this unique fusion of Indian and American flavors, coming up with ideas of their own. It's a testament to their commitment and our shared passion for delivering an exceptional dining experience.
You’ve shared that much of your space is inspired by Indian architecture- can you share more about that vision and the process of bringing it to life during build out?
Indian architecture has a timeless and captivating appeal, and we were inspired to infuse our restaurant space with elements that pay homage to this rich heritage while maintaining a balance with our contemporary, organic-modern aesthetic. Kylie Dixon, our architect from GastingerWalker&, played a pivotal role in the process. She dedicated months to research various facets of Indian architecture and finishes. This enabled us to capture the essence of this architectural style authentically.Our divider wall that separates the bar and dining room area is built with individual triangular-shaped pieces that resemble most building styles in India. Another aspect is our use of clay pots from Terra Coastal, a brand founded by two Kansas City natives who now call LA home. These clay pots hold both functional and decorative significance in Indian households.
Your food is a unique blend of South Indian flavors and American ingredients-- can you talk us through the menu ideation and creation?
Creating our menu, which blends South Indian flavors with American ingredients, was an exciting journey driven by a passion for culinary innovation and a deep appreciation for the diverse culinary traditions of both cultures.
The core concept was to marry well-known American ingredients and dishes with the rich tapestry of Indian flavors. We believed that by doing so, we could create a dining experience that was both familiar and adventurous, appealing to a wide range of palates.
One example from our menu is our take on mussels. We steamed them in a mint broth, a twist inspired by the popular Indian street food, "pani puri." In its traditional form, pani puri consists of crispy fried shells filled with boiled chickpeas and potatoes, topped with a refreshing mint broth. This combination of textures and flavors is a popular treat in India.
In our interpretation, we saw mussels as a vessel to carry the flavors of our mint broth. Mussels have a unique ability to absorb and enhance the surrounding flavors, making them ideal for this fusion dish.
Jay Sanders (of Drastic Measures and Wild Child) helped you craft your cocktail menu-- what was that experience like and do you have any favorite drinks?
Collaborating with Jay Sanders was an absolute delight. His unique approach to crafting cocktails brought a special touch to our menu, and we're thrilled to introduce craft cocktails to South Overland Park. My personal favorite from the cocktail menu is the "Wish You Were Here." It combines the comforting flavors of cardamom, which holds a special place in my heart, with the distinct character of Opihr Gin.
How has the community received your opening? People seem excited, and it's certainly wonderful to have a local, luxurious dining option in Bluhawk!
The community has been beyond supportive. They've come hungry and open to trying new dishes and cocktails that you wouldn't normally find in South Overland Park. We are excited to give OP what they deserve!
What do you dream of achieving in your space in the next year? Five years?
In the next year, my dream for our space is to start hosting wine-pairing dinners featuring coursed seasonal menus. This is something I'm incredibly passionate about, and I believe it will provide a unique and enriching experience for our guests. I envision these dinners as an opportunity to showcase how Indian food and flavors can harmonize beautifully with a variety of wines.
