Lucky J Steakhouse & Arena, Carthage
May 2026
Barrel racing and roping are fairly commonplace in Missouri. Doing so while enjoying a steak dinner is a tad more unusual. Diners can partake in both at the Lucky J Steakhouse & Arena, 15 minutes from downtown Carthage.
Owners Matt and Jessie Freeman grew up in Carthage and have always owned horses and competed in equine events. Lucky J is an extension of their farming lifestyle, and their adult children work beside them.
Decked in Western décor, from the wagon wheel light gifted by a local artist to cedarwood coat racks and booths, the restaurant exudes a down-home vibe. The attached indoor-outdoor arena has become well-known in the four-state area. Diners can sit at the bar-height table stretching along a 50-foot window overlooking the action, or they can cozy up in booths in the adjacent room. Events range from horse shows sponsored by the American Quarter Horse Association and National Cutting Horse Association, barrel racing and team roping. Overnight horse motel accommodations are available. In addition, an annual agility dog show draws crowds.
“During the year, there’s only about five or six weekends that we don’t schedule competitions,” says Jessie.
At the Lucky J, it’s only fitting to order steak. Regional Hertzog Meats supplies filet, strip and ribeye steaks, all hand-cut in-house. My husband and I started with a heaping platter of hand-breaded, deep-fried mushrooms, especially tasty dipped in the house ranch dressing. Cheese curds and fried pickle appetizers are also hand-breaded. Crisp and generous side salads followed.
My husband chose the 16-ounce dry-aged ribeye, while I ordered a six-ounce filet. The well-seasoned ribeye filled his plate and provided generous leftovers. Fork-tender, the filet’s size was just right for me. Another option, the leaner “house” shoulder steak is used for kabobs or can be ordered as an entree. Sides included scratch mashed potatoes with brown gravy and tasty house onion rings, cut thin like onion straws.
Two desserts capped our meal. “Cake of the Day” featured a dense carrot cake with thick cream cheese frosting from a local baker. Brownie à la mode, also popular, delivered chocolatey indulgence. The full-service bar serves cocktails and 12 beers on tap plus domestic and import bottled beer. Local Pennington Wines supplies red and white labels.
Before or after a meal, shopping at Lucky J Boots & More offers a Western wear extravaganza. The store carries a profusion of unique and stylish boots. Jessie has added jewelry, purses, clothing and equine accessories from roping gear and saddles to stable supplies.
Visit LuckyJArena.com for more information.
Prima Facie Bistro, Parkville
February 2026
Celebrating one year, Prima Facie Bistro and The Market have recharged Parkville’s culinary landscape. Located in the former Farmer’s Exchange Bank, the dining area is sophisticated and inviting with gold touches, glittering chandeliers and blue velvet seating. Owners Leon and Heather Versfeld, long-time Parkville residents, repurposed the bank’s vault, which seats up to ten guests.
The Versfelds bought the building to relocate Leon’s law firm from the Plaza. Heather’s experience in catering and as a corporate flight attendant spurred a second vision. She decided to use the bank’s drive-through window as part of The Market—a coffee/beverage shop, breakfast and lunch spot. Leon agreed but proposed converting the main floor into a fine dining restaurant.
“Prima Facie” is a legal term meaning “at first glance,” advocating the importance of first impressions. Executive Chef James McBride curates dishes with the goal of wowing diners at first taste. He has succeeded. Chef McBride creates each marinade, sauce and dressing on the menu. Everything is prepped daily from produce to deboning chicken for the hearty chicken noodle soup. Menus change twice annually with the seasons.
On a Tuesday evening, the full restaurant buzzed with conversation. My husband and I chose a cozy booth and ordered appetizers. Crispy calamari came with a splash of lemon basil aioli and tasty red pepper marmalade for dipping. We spread artfully plated bone marrow on grilled baguette slices. And the first-rate crab cakes lived up to their recommendation.
Every entrée excelled. Trout almondine dressed in toasted marcona almonds sat atop buttery pearl couscous. Cooked to perfection, the beef tenderloin filet was capped with tallow butter and accompanied by mascarpone whipped potatoes, asparagus and a rich bordelaise sauce. Roasted Amish free-range chicken drizzled with a to-die-for Alabama white sauce (ask for extra) complimented delightfully crusty Yukon potatoes. Not-to-be missed, the signature phyllo-wrapped brownie covered with chocolate ganache was baked-to-order and served warm with vanilla bean ice cream. Bourbon peach cobbler, equally tasty, came piping hot in a mini cast iron.
Cocktails and mocktails contain house made simple syrups, shrubs and bases. An excellent wine list spans more than 100 labels. Thursday through Saturday evenings a musician entertains on the baby grand piano. Wine dinners occur several times annually. Groups can reserve the upstairs mezzanine or the private Piano Room.
Visit PrimaParkville.com for more information.