KITCHEN
FIRST MILE
Our Story
Chef Nick Korbee and Amanda Luginbill opened First Mile Kitchen at Bradley Fair in 2022. Nick trained at Le Cordon Bleu, ran the kitchen at Smith & Mills in Tribeca, and co-founded Egg Shop in New York, which led to his 2017 cookbook, Egg Shop: The Cookbook. Amanda grew up in Newton.
After years of coming back for holidays and milestones, they moved to Wichita to open the restaurant they'd been planning for a long time.
The name means putting relationships first: with the people we work with, the guests we serve, and the neighbors who keep coming back.
Our open kitchen is built around a wood-burning hearth. Local carpenters built our ash bar by hand, a sommelier curates our wine list, and some nights Nick is spinning vinyl during dinner service.
The menu changes with the seasons, and our monthly food and wine dinners are some of our favorite nights of the year.
The Kansas Restaurant & Hospitality Association named us Best New Concept.
We want to cook for you.
Nick Korbee will tell you he’s a “part-time dishwasher.”
DON’T BELIEVE HIM.
Trained at Le Cordon Bleu and shaped by two decades in Los Angeles and New York kitchens, Nick ran one of Manhattan’s smallest kitchens before co-founding Egg Shop, the SoHo brunch spot that earned him features on Food Network and the Today Show, plus a cookbook of his own. In 2023 he and his wife Amanda came home to Kansas with a simple idea: food from here. First Mile Kitchen is that idea brought to life, with a wood-fired hearth, local ingredients and a record or two spinning during dinner.
Meet the team
Emmett Marsh
Emmett Marsh
Emmett Marsh
Awards & Recognitions
AWARDS
Best New Concept, Kansas Restaurant & Hospitality Association (First Mile Kitchen)
Best Cocktail (First Mile Kitchen)
Best Brunch Bite (First Mile Kitchen)
RECOGNITIONS
National Spokesperson, American Egg Board
Featured on Food Network, the Today Show and Dr. Oz
Author of Egg Shop: The Cookbook (HarperCollins, 2017), praised by T Magazine and Library Journal