A blur of movement in the back of the room, Nick Martinkovic is the only cook in this restaurant’s kitchen. It is a space built for one, a tidy cubby of induction burners and lowboy refrigerators, pots, pans, a conduction oven and a few feet of counter space. Alone inside this fort, Martinkovic moves with militaristic discipline for hours on end, churning out about 100 dishes every Thursday, Friday and Saturday night for customers at Noah’s Cupboard, a sliver of a restaurant in this Rockwellian downtown 30 miles northwest of Kansas City. They’re not dining on chicken tenders or macaroni and cheese. Martinkovic’s menu on a recent Thursday featured a red beet salad tossed with ricotta cheese, kohlrabi, strawberries and avocado; duck confit sauced with Vietnamese nuoc cham; and a beef short rib served on chermoula alongside shrimp scampi and local broccoli. It makes for one of the most unique restaurant experiences in the metro at the moment: one cook, four tables, farm-to-table fine d...