Renowned chef Ray Kattan, now known as “Grampa” has come out of retirement to open his new restaurant, also known as "Grampa’s Café" at 9517 US 24 Highway . That’s the place older generations will remember for Theresa’s Italian steak sandwiches and Jim’s Tamales.
Now Grampa is there, bringing with him the same Italian and Mediterranean dishes and sandwiches that have been winning him acclaim from coast to coast for decades
"Nothing comes out of a can, nothing comes out of a microwave,” he tells us about his kitchen, and his menu. “All of our food is fresh and prepared from scratch. 100% homemade."
Kattan started in the restaurant business in the 1980s, selling Fruit Smoothies and Health Food at a spot in San Diego, California. He went on to become a chef at Caesar’s Palace in Atlantic City, after which he brought his culinary talents to Kansas City, opening the famed Papagallos restaurant on Broadway during the 1990s.
Now he’s back at a classic Inter-City eating location, giving customers the convenience of grabbing a quick sandwich or sitting down to a full gourmet meal, ranging from a 10 oz KC Strip to his famous Italian and Mediterranean specialties. "Feeding people is doing the Lord’s work," he said, explaining his desire to come out of retirement.
Grampa’s menu features classic Italian foods like Spaghetti with Meatballs, Lasagna, Chicken Angelo, and his famous Fettuccini Alfredo, which was loved by the late Walt Bodine. His Mediterranean specialties include Gyros made with a choice of fresh ground lamb, fish, chicken, or beef, Falafel Momtaz, Hummus Delight, Salmon Kabobs, along with his soups, salads, and unique appetizers. Sandwiches include the Italian Steak, thick ¼ pound burgers, and the Eggplant Sandwich. Grampa’s 3-Egg Omelets are served all day.
And more than 30 years after opening his first Smoothie shop, Grampa Ray Kattan still takes pride in his fresh, all natural Smoothies.
Grampa’s Café is open Monday through Saturday from 10:30 a.m. to 9:00 p.m., and is closed on Sundays. The café is also closed on Fridays between 12:30 and 2 p.m.