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Rogue duck mark

Rogue

Hospitality Group

Bold Flavor. Unforgettable Taste.

A Rogue-branded menu card on a candlelit place setting

An evening, composed.

Every seat earns its menu. Every menu is rewritten the day of.

Filet mignon with brown-butter parsnip purée

Bold flavor.

Real ingredients. Loud ones, quiet ones. Always intentional.

A black chef coat embroidered with the Rogue duck mark

Listen first. Design second. Execute flawlessly.

Three rules. They run every kitchen we open.

Chef DaiQuon Watts

DaiQuon Watts.

Executive chef and culinary director. Over a decade across Kansas kitchens — line at Bluestem, executive at The Kettle and Strang Hall. Culinary Arts, NCK Tech. You'll talk to him before you book.