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Nick Goellner

@nicholasgoellner

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Chef/Owner @anjinkc & @antlerroomkc

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Join us for an intimate, one-night-only dining experience curated by Chef Nick Goellner, Executive Chef and co-owner of @anjinkc and @antlerroomkc 🌴🔪

🔗 Reserve a table at the link in bio
October 13th | 6:30PM

The evening begins with a welcome cocktail and chef-selected bites before unfolding through a thoughtfully curated six-course menu showcasing Goellner’s signature approach to ingredients, technique, and storytelling through food. taken in Palm Tree Club KC by @nicholasgoellner

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17 days ago

- Shiso Pickled Shrimp -

charred cucumber, avocado, aji mango chili, pomelo, sansho, nori salt

🦐 #anjinkc 🦐 by @nicholasgoellner

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21 days ago

Thank you to @nytimes and @ericasimov for including @anjinkc in your list of 50 best restaurants of 2026! We couldn’t be happier to be in such great company.

To our team: WE BUILT THIS TOGETHER! Let’s celebrate 🍾 by @nicholasgoellner

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a month ago

Thank you to @nytimes and @ericasimov for including @anjinkc in your list of 50 best restaurants of 2026! We couldn’t be happier to be in such great company. Thanks to the whole team for making it happen. @drew_man_group_ @leslienewsam @samedelson, I guess we have to celebrate again! by @nicholasgoellner

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a month ago

Chef Tom Branighan is bringing a good friend into the MaMou kitchen. On Sunday, October 4, Chef Nick Goellner (@nicholasgoellner) of The Antler Room (@antlerroomkc) and Anjin (@anjinkc) is coming from Kansas City to cook alongside Tom for one night only.⁠
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Nick’s Anjin, a 20-seat izakaya in KC, was just named a 2026 James Beard Award finalist for Best New Restaurant and Bon Appétit’s Best New Restaurant. The five-course dinner dinner will lean into the overlap between Branighan’s French technique and Goellner’s Izakaya-inspired cooking, featuring dishes like escargot and prawn mousse spring rolls, a chicken liver mousse baklava, a blood sausage dumpling in green curry, and a grilled local fish prepared cha ca style.⁠
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$175 per person, with a wine pairing available. Reservations are open now on Resy, link in bio. taken in MaMou NOLA by @nicholasgoellner

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a month ago

🍾 1 YEAR 🍾

We blinked and it’s been one year!

Thank you Kansas City and everyone that’s shown support and love. It’s been a dream come true and we can’t wait to create more memories together.

- ANJIN by @nicholasgoellner

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3 months ago

- Seared Local Broccolini -

Japanese apricot/mustard sauce, grilled onion, yuzu kosho, house made fish floss, bonito flakes

#anjinkc by @nicholasgoellner

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3 months ago

Last week was one for the books!

We didn’t come home with any hardware but we did come home with more inspiration, incredible new friends & a deeper understanding of why we do this.

Thank you to our amazing team, our beautiful friends, Kansas City and @beardfoundation ❤️

- ANJIN by @nicholasgoellner

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4 months ago

We find time to have fun 🐱🐡🐸

#anjinkc by @nicholasgoellner

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6 months ago

House Focaccia, white asparagus, grilled ramp/fava bean salsa verde, green garbanzo spread, verjus, pine nuts, mint. Accidentally vegan. @antlerroomkc starting today by @nicholasgoellner

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6 months ago

Tempura soft shell crab sando. House shokupan, butter lettuce, pickles, tobanjan, trout roe. Only 20 available @anjinkc tonight. by @nicholasgoellner

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6 months ago

Jumbo Chesapeake Bay soft shell crab. Sauce Gavroche (with olives instead of cornichons add H.B. Eggs) , lemon puree, grilled asparagus, lots of dill and tarragon. At Antler Room KC right now. by @nicholasgoellner

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6 months ago