Behind a familiar red-brick building in Lenexa, once home to a Wendy’s, something unexpected is happening. Rows of kale, okra, and tomatoes stretch across the back lot, surrounded by herbs and bright patches of flowers. The space is part kitchen garden, part pollinator paradise, and completely the vision of Strips Chicken owner Todd Johnson.

When Johnson visited a vineyard in Mendoza, Argentina, he discovered that the overall dining experience could be influenced by a small garden. “It wasn’t enough to feed the whole place, but it made me think we could do something like that. Just a small garden, enough to make it mean something,” he said.

The idea stuck with him after he returned home, serving as a reminder that thoughtful details can shape how guests connect with a place.

His persona

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