Mesob Restaurant & Rhum Bar marries Caribbean and Ethiopian cuisines under one roof and has gained a devoted following since 2011. The Black-owned restaurant has opened a second location and is poised for even more expansion, bringing its vibrant flavors and warm hospitality to new corners of the metro area.
The pairing of Caribbean and Ethiopian food may not have an initial obvious connection, but neither was the partnership of Chef Cherven Desauguste and Mehret Tesfamariam, who are now the married co-owners of Mesob.
“We met when I was the chef at a casino. I saw her, said hi and she completely ignored me,” says Desauguste. “I wasn’t pushy, but I kept showing up consistently.”
Desauguste, who’s a classically trained chef with decades in high-end environments, says Tesfamariam, who has similar food service experience, didn’t talk to him for the first year or two they worked together.
But Kansas City diners are glad they started talking, because they created a restaurant that is consistently rated as one of the best in the city.
The two started a humble restaurant on Independence Avenue in 2011. The surrounding neighborhood has the highest population of immigrants in KC and as a result, many worldly-flavored restaurants are dotted along the street. The couple decided to pay homage to their roots.
With Desauguste from Haiti and Tesfamariam from Eritrea, they decided on Caribbean and Ethiopian cuisine.
“The connection is just the love of food,” Desauguste says. “It doesn’t really matter where it comes from, once you are introduced to unique flavors, it becomes all connected together.”
Mesob’s name is derived from an elaborate Ethiopian breadbasket symbolizing prosperity, unity and creativity. Those notions have permeated the walls of each iteration of MESOB which feature bright interiors with joyful colors and a warm welcoming staff.
Jerk chicken is a must-have for a Caribbean restaurant. 
The staff at Mesob is warm and welcoming and the interiors are bright with joyful colors, but this is still a wonderful white 
The most popular dish on the Caribbean side of the menu is the fall-off-the-bone tender oxtail braised in red wine, served with collard greens and rice and peas 
Ethiopian food is known for vegetarian and vegan dishes, and Mesob has many herbaceous options.
For Kansas City diners who haven’t discovered Mesob, Desauguste has a simple message: come to any of their locations with an open mind and a willingness to explore. Whether you’re a seasoned foodie looking to expand your palate or a curious newcomer to Caribbean and Ethiopian cuisines, Mesob promises a welcoming environment.
Two Cuisines, One Kitchen
Running a restaurant with such a diverse menu is no small feat, especially when dealing with two distinct culinary traditions. Desauguste and Tesfamariam initially found a way to divide and conquer in the kitchen, Desauguste focused on the Caribbean dishes while Tesfamariam handled the Ethiopian side.
As Mesob has become more established, both know what the other expects from their flavors and both co-owners can interchangeably run either of their two locations, although Desauguste has focused on the new northland location.
The dual menu has something to satisfy even the pickiest eater. Ethiopian food is known for vegetarian and vegan dishes, and Mesob has many herbaceous options like the Misor Wot, a dish of lentils stewed in a rich berbere sauce with onions, garlic and ginger. Most of the items ordered from the Ethiopian side of the menu are served with injera, which is a spongy flatbread that’s naturally gluten free.
For the uninitiated, Desauguste says Ethiopian food has a lot of slow cooking and tends to have spices similar to Indian food, while Caribbean utilizes more fresh herbs, seafood, and what could be considered comfort food.
“Expect flavors, lots and lots of flavors,” says Desauguste.
The most popular dish on the Caribbean side of the menu is the fall-off-the-bone tender oxtail braised in red wine, served with collard greens and rice and peas. Another popular choice is the whole fried snapper, a showstopper that arrives at the table crispy on the outside and succulent within, often weighing in at 1.5 to 2 pounds.
For those craving Ethiopian flavors, the lamb tibs are a must-try. Desauguste says if you haven’t had tibs before, think of African fajitas. The tender chunks of lamb are sautéed with a blend of house spices, clarified herb butter, onions, garlic, jalapeños, and tomatoes. The dish is served atop injera, the spongy flatbread, which serves as both plate and utensil in Ethiopian cuisine.
“We’re a bridge between two worlds,” says Desauguste. “But we stay authentic to each and don’t merge the two. When you order Ethopian you get Ethiopian and when you order Caribbean you get Caribbean.”
This commitment extends to their ingredients and preparation methods. Everything is made in-house, from the complex spice blends used in Ethiopian dishes to the slow-cooked meats in Caribbean stews or jerk ribs.
A Rum Lover’s Paradise
While the food alone is enough to draw crowds, Mesob’s bar program, particularly its extensive rum selection, has become a destination in its own right. Desauguste has curated a selection that would make any spirits enthusiast weak at the knees.
“We’re the only premium rum bar in Kansas City,” Desauguste says proudly.
This focus on rum is deeply rooted in Caribbean culture, where the spirit is a staple and is often spelled “rhum” due to the French influence. Beyond just stocking popular brands, the collection features rare and high-end rums that can’t be found elsewhere in the city or, in some cases, the country.
For rum novices, Desauguste and his staff are always ready to guide patrons through the extensive selection. They offer rum flights and pairings, allowing guests to explore the nuances of different styles and origins. And for those who prefer their spirits mixed, Mesob’s cocktail program showcases rum’s versatility in classics like the Old Fashioned and in tropical-inspired creations.
New Locations and Expansion
Mesob’s journey from a small restaurant to a growing Kansas City brand is a testament to the owners’ persistence, adaptability, and — like Desauguste’s courtship — consistently showing up.
The road hasn’t always been smooth; their first location was robbed, with thieves taking “everything.” But setbacks only strengthened their resolve. They moved to Midtown in 2015, gradually building their reputation and refining their concept. When construction of new apartments forced them to relocate again, they found their current home just across the street on 36th and Broadway.
“We are entrepreneurs, and we always have our business in mind,” Desauguste explains. “Things have really fallen into place.”
Desauguste says that when they look to expand, they are focused on finding locations that previously housed restaurants and adapting the location to the needs of Mesob. So when the two owners saw a large sushi restaurant closed near their home in Kansas City’s Northland, the pair said they just had to make a deal.
“We focus on our food and what we’re known for,” says Desuaguste. “We can build a restaurant as we go, add a patio, change decor, or get musicians to come in, but so long as we have good food people are gonna show up.”
The new location on Northwest 64th Street opened in December and has grown its clientele, with the past two months being the busiest.
Desauguste says that many people are still just finding out about the second location.
“I had a customer tell me they were coming back from the airport and had to pull over and say ‘hold up, is that Mesob?’” says Desauguste.
The new location has the same atmosphere and staff as the midtown location and much of the same menu, although there are some local variants. There is a happy hour and location specific daily specials aimed at bringing in dinners with diverse tastes, including a street taco Tuesday. Their standard menu features entrees that run between $25 and $30 and seasonally; they’re open for lunch Tuesday through Thursday.
The northland location also features collaborative multicourse events, featuring other local chefs and rum pairings. The next rum-paired dinner will be in September. It will be a collaboration with Chef Brian Hove of KoZak’s in Smithville and will feature a five-course meal for $150.
Looking to the Future
Desauguste and Tesfamariam were expecting to open up two new locations this year, one in Overland Park in addition to the one in the Northland.
Despite their success, the couple remains humble and grateful for their journey. “We just do things as we go,” Desauguste says, explaining their approach to growth. Rather than taking on debt or seeking investors, they’ve built their business gradually, reinvesting profits and expanding at a pace they can manage.
This measured approach has allowed them to maintain control over their vision and quality.
For the couple, Mesob is more than just a restaurant – it’s a way to share their heritage, their love of food, and their commitment to hospitality with the Kansas City community.
And as they look to the future, expanding their reach and introducing more diners to their unique culinary vision, one thing is clear: Mesob’s star is on the rise, and Kansas City’s food scene is all the richer for it.
Mesob Midtown
3601 Broadway Blvd., KCMO
Tue. – Sat. 3 p.m to 9 p.m.
Sun. 11:30 a.m. to 9 p.m.
Mesob North
5225 NW 64th St., KCMO
Tue. – Thu. 11 a.m. to 9 p.m.
Fri. – Sat. 3 p.m. to 10 p.m.
Sun. 3 p.m. to 9 p.m.
