http://www.showmemissouri.net/index.htmlCyber-Travelseneninfo@showmemissouri.netCopyright 2021 Show-Me Missouri2026-05-11T14:47:10-05:00 hourly 1 2000-01-01T12:00+00:00 Thu, 12 Feb 2015 10:36:16 -0600info@showmemissouri.netTASTE2026-05-11T14:47:10-05:00http://www.showmemissouri.net/pages/taste_files/e54385f8f4bab90720da1d343a50d8ba-62.html#unique-entry-id-62http://www.showmemissouri.net/pages/taste_files/e54385f8f4bab90720da1d343a50d8ba-62.html#unique-entry-id-62 by ELIZABETH HEY

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.]]>info@showmemissouri.netTASTE2026-02-05T17:09:56-06:00http://www.showmemissouri.net/pages/taste_files/80cc5ab790dcc00ad931b0cdb68cbf39-61.html#unique-entry-id-61http://www.showmemissouri.net/pages/taste_files/80cc5ab790dcc00ad931b0cdb68cbf39-61.html#unique-entry-id-61 by ELIZABETH HEY

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.
]]>info@showmemissouri.netTASTE2025-11-17T13:33:05-06:00http://www.showmemissouri.net/pages/taste_files/685668557ba12b268cf7cc20926fe060-60.html#unique-entry-id-60http://www.showmemissouri.net/pages/taste_files/685668557ba12b268cf7cc20926fe060-60.html#unique-entry-id-60 by ELIZABETH HEY

Disneyesque in its vibe, customers visit Mel’s Hard Luck Diner for the experience and the food. Our group walked in as a singing waitress crooned “Poor Unfortunate Souls” from Little Mermaid. Every five to 10 minutes, one of the wait staff picked up the mic and burst into song as they roamed among the tables. Diners sat rapt during these impromptu performances, but the 1950s-themed restaurant quickly buzzed with conversations as the songs ended.

Red and white booths and chairs cozy up to white Formica tables on a black and white checkerboard floor. Mel’s personal collection of memorabilia lines the walls, including photos of famous singers with autographs from the likes of Dolly Parton, Vicki Lawrence and Carol Burnett.

Opened in 1993 in The Grand Village, Mel and Elizabeth Bilbo bought the diner in 2004. Mel is particularly suited for his restaurant after a career in the theme park industry that spanned Busch Gardens, Disney and Silver Dollar City.

“The idea of singing evolved when a waiter proposed the idea of singing 1950s tunes to diners, and it quickly became popular,” says Mel. “Servers will take requests from their personal repertoire.”

When patrons celebrate a birthday, they’re serenaded by several of the staff with a unique rendition of “Happy Birthday.” Originally, the song was not public domain so the staff created their own version using the public domain song, “Zip-a-Dee-Doo-Dah,” from the Disney movie “Song of the South.” And during Christmas in July, as well as November through December, servers sing holiday tunes.

Our group ordered from the decidedly American comfort food menu featuring popular burgers, chicken fingers with scratch mashed potatoes and salads. Mel’s nod to his Southwest Texas roots includes red beans and rice. The chicken salad is a family favorite of one of the managers.

It’s no surprise that diners come in just for Mel’s specialty ice cream treats, such as chocolate nachos smothered in vanilla ice cream. Without question, The Avalanche wowed us—nine extra-large scoops of ice cream covered with numerous toppings for $49. Rivers of strawberry sauce, hot fudge, marshmallow crème, M&Ms and more came topped with whipped cream and maraschino cherries. Our table dug in and still couldn’t finish. Cake-lovers might choose the carrot cake or red velvet cake special made by a Hollister baker.

Afterward, it’s fun to stroll and check out the locally-owned Grand Village Shops. Nearly 30 boutiques cater to all interests. We especially enjoyed Kringles Christmas Shops, Back in Time Toys and Fig Tree Books.

Visit MelsHardLuckDiner.com for more information.]]>info@showmemissouri.netTASTE2025-08-05T14:26:48-05:00http://www.showmemissouri.net/pages/taste_files/1ce4907a8124036fdcf16e1919a83405-59.html#unique-entry-id-59http://www.showmemissouri.net/pages/taste_files/1ce4907a8124036fdcf16e1919a83405-59.html#unique-entry-id-59 by ELIZABETH HEY

Dining at Anthonino’s Taverna on The Hill proved to be as memorable as I’d hoped. Brothers Anthony and Rosario Scarato create hearty Italian dishes and flavorful Greek specialties influenced by their Italian father and Greek mother. From their popular pizzas and handmade pastas to Greek-inspired sandwiches, their extensive menu is a delight.

The Scaratos made the transition to Anthonino’s after working in the family’s Greek fast-casual restaurants while growing up. In 2003, their parents bought what would become Anthonino’s on The Hill—a 1939-era, one-room bar with 15 tables. After Food Network featured their Nonna’s fried ravioli in 2011, things really took off. The brothers added a back area that seats up to 125 people to compliment the original bar, hardwood floors and ornate tin ceiling. Since then, they’ve won more accolades, another stint on Food Network last November and are known as the “ravioli boys” at Energizer Park soccer stadium. A new event space is also in the works.

Hand-prepared and locally sourced menu items are accompanied by Missouri beef, Midwest chicken and wild-caught fish. Pasta is prepared fresh, as is the pizza dough. Scratch sauces include their beloved marinara, now sold in Schnucks along with their pizzas. Olive oil and cheeses hail from Italy. Ciabatta is delivered from Fazio’s Bakery around the corner.

Of course, my husband and I started with their handmade raviolis featured on Food Network. At the start, the brothers fried up 12 at a time; now, they sell 6,000 to 10,000 weekly. Yummy pillows of pasta filled with ground beef, ricotta and pecorino-Romano cheese were accompanied by marinara for dipping. Another tasty appetizer, baked goat cheese, sourced from a Wisconsin farm, came served with house-fried pita chips.

Equally delicious, my husband chose sweet-savory, pan-fried chicken Marsala topped with cremini mushrooms and accompanied by scratch garlic mashed potatoes. I ordered breaded and charbroiled Palermo-style chicken crowned with lemons, capers, Sicilian olives and reduced Marsala butter sauce, accompanied by heavenly alfredo pasta finished with fresh cream from Rolling Lawn Farm in Illinois. Dessert was an easy choice. Anthony’s mother’s lukumades, yeasty Greek “donuts” fried golden-brown were served warm and brushed with cinnamon, honey and walnuts.

Giving back is simple here. Through Anthonino’s partnership with GiftAMeal, diners scan a QR code, take a picture of their food and upload it. A meal is then donated to someone through Operation Food Search. Scarato remarked that it’s not unusual for monthly donations to reach 300 meals.

Visit Anthoninos.com for more information.]]>info@showmemissouri.netTASTE2025-05-08T14:57:50-05:00http://www.showmemissouri.net/pages/taste_files/dd4f3b254e05591e3951d694c75f920c-58.html#unique-entry-id-58http://www.showmemissouri.net/pages/taste_files/dd4f3b254e05591e3951d694c75f920c-58.html#unique-entry-id-58 by ELIZABETH HEY

The historic Hermann Mill, formerly an 1840s grain elevator, mill and icehouse, now houses the Tin Mill Restaurant. Intricately tied to the town’s agriculture, the mill produced White Pearl Flour and Lucky Hard Wheat Flour. The Dierberg family of Saint Louis renovated the mill in 2007 and have been instrumental in Hermann’s preservation for many years.

Blueprints of the building hang on the restaurant’s back wall. Original wood flooring and beams add a rustic vibe. Centered in the dining area, the grain elevator shaft soars seven stories above the basement. An attached icehouse, now Celebration Hall, accommodates large dinner parties, weddings, conferences and private events. 

“Our seasonal menu offers German-American comfort food with several Italian dishes added this winter,” says general manager Justin Lieser. “Chef Stewart Barteau joined us last March and previously worked at some notable St. Louis restaurants.”

Wines from Dierberg vineyards in Hermann and Santa Barbara, California influence every dish, even the vegetables. Four beers on tap are crafted by the traditional German method at Tin Mill Brewery just across the street. Cocktails feature spirits from local Black Shire Distillery, also a Dierberg enterprise. Five wine flights and a beer flight offer samplings.

“We have the luxury of using wine from our vineyard just eight miles away,” says Lieser. “Our labels include estate wines and reserve blends as well as blends from the Dierberg’s Missouri and California wineries.”

For starters, my husband and I ordered the Bavarian soft pretzel to dip in house made beer cheese. The wurstteller plate showcased two German sausages made by local Swiss Meats. Scratch sweet and spicy mustards complimented the hearty sausages.

Our three dinner entrees incorporated house made sauces, gravies and sides. The boneless whiskey barbecue chicken arrived grilled and topped with tangy barbecue sauce that featured Black Shire Distillery whiskey. A tender 10-ounce strip steak drizzled with Norton onion butter included mashed potatoes and broccoli. Our favorite, and the most popular entrée, was hand-tenderized and lightly breaded schnitzel. Thin and crispy encrusted pork tenderloin with dill gravy accompanied sides of traditional red cabbage sauerkraut and warm German potato salad.

Service was attentive. We lingered over dessert that included crème Brulé, bread pudding and apple strudel beignets à la mode. The beignets perfectly capped off our hearty meal. Four pastry-filled rolls came stuffed with a homemade, but not-overly-sweet, apple filling.

Visit TinMillSteakHouse.com for more information.]]>info@showmemissouri.netTASTE2025-02-12T16:03:13-06:00http://www.showmemissouri.net/pages/taste_files/52c80af03e91e4c1eab0c5f310c1d1e0-57.html#unique-entry-id-57http://www.showmemissouri.net/pages/taste_files/52c80af03e91e4c1eab0c5f310c1d1e0-57.html#unique-entry-id-57 by ELIZABETH HEY

Most mornings, especially on Sundays, customers line up outside The Landmark restaurant 30 minutes before opening. Fried chicken, just like grandma used to make, sizzles in cast iron skillets on Sundays and Wednesdays. Starting at 7:30 a.m., buttermilk-soaked chicken is fried golden brown 24 pieces at a time—all made-to-order. Scratch yeast rolls are baked before sunrise. Mashed potatoes, peeled the night before, incorporate butter, salt and whole milk.

Two-piece chicken dinners come with mashed potatoes dolloped with scratch brown or white gravy and a yeast roll. Customers choose two homemade sides such as creamy potato salad, pickled beets, crispy coleslaw or that day’s dessert salad. It’s a bargain by any standards at $10.50 or $11.50 for all white meat. Price aside, my husband declared it the best fried chicken he has eaten. I agreed. Landmark’s crispy golden crust envelopes moist and tender meat.

“We fry by hand and don’t cut corners,” says owner and entrepreneur John Foster. “On Fridays, I cut up 50 whole chickens for Sunday.”

Less than a mile off Highway 13 and just north of Osceola Cheese Company, The Landmark serves as a community gathering place serving breakfast and lunch. A beehive of activity, locals and waitresses greet each other with hellos and hugs. Likewise, my husband and I were warmly welcomed. Service started the minute we were seated at the blue Formica table.

“I grew up in this community and love it here,” says Foster, “I enjoy being the place where people come to eat and see their friends.”

Although open for years, Foster bought The Landmark at the beginning of 2023. Now age 27, he started at the restaurant as a 16-year-old dishwasher, waiter and weekend cook before attending community college. He cooks alongside his staff and bakes his yeast rolls and desserts starting at 4:45 each morning. Savannah, restaurant manager and 15-year employee, mother hens the staff.

Throughout the week, except when closed on Mondays, homemade biscuits and gravy for breakfast draw regulars. Lunch specials, posted daily on Facebook, might feature ham and beans or fried catfish. Menu staples range from pot roast with brown gravy, meatloaf and sandwiches.

Foster enjoys the art of pie making. Desserts rotate daily, often selling out. Sundays, he makes 10 pies, a cobbler and a cheesecake. For $2.75 and $3.25 respectively, we tried coconut cream, banana cream and yummy blackberry cobbler. Whole pies, ordered ahead, sell for $12 to $14.

“What I enjoy most as a small business owner is being of service to my community and my employees,” said Foster.

For more information, look up The Landmark Restaurant Lowry City on Facebook.]]>info@showmemissouri.netTASTE2024-11-12T15:45:34-06:00http://www.showmemissouri.net/pages/taste_files/a79d9aa3e2486a6d48c54e2221febb42-56.html#unique-entry-id-56http://www.showmemissouri.net/pages/taste_files/a79d9aa3e2486a6d48c54e2221febb42-56.html#unique-entry-id-56 by ELIZABETH HEY

In a town known for Irish heritage, Romero’s adds a new twist to Weston’s culinary scene. It all started when Ben and Lily Romero served their friend, Erik Olson, street tacos for dinner. He loved them. Erik owns the Historic Weston Orchard & Vineyard and asked the Romero’s to offer lunch during picking season. They started serving on Saturdays and Sundays and quickly morphed into five days a week.

“We were a bit overwhelmed by the response,” says Ben. “Everyone loved our food, and the townspeople were coming out to the orchard just to eat. That’s when Lily and I decided to open something more permanent in downtown.”

Last October, Romero’s opened on the corner of Main Street serving recipes inspired by Ben’s mother and grandmother and his early years in Tijuana and Chihuahua, Mexico. They revamped the 1800 brick building’s main floor for the dining area, added a professional kitchen upstairs and moved into the basement apartment.

Ben’s specialties include the street tacos and burritos. His secret lies with the meats he buys from Kansas City, Kansas grocery, Bonito Michoacán, plus his marinades. Shredded pork, carne asada from skirt steak and chicken are grilled on cast iron adding depth and flavor. Except for the flour tortillas, entrees are gluten free.

My husband and I decided on our choice of meat for the street tacos and burrito and ordered the quesabirria, which is a one-day-a-week special announced on Facebook that continually sells out. Traditionally, this dish incorporates shredded lamb, but Ben uses wagyu beef from Kansas City Cattle Company. A six-inch white corn tortilla, soaked in beef juice, is generously layered with shredded beef and cheese, folded in half and grilled. This crispy-melty delight reminds of authentic street food at its best and comes served with a dipping sauce of beef juice, cilantro, onion and lime.

Chips are thin white corn tortillas fried daily. Salsas, also made daily, include pico, green tomatillo, hot red with arbol chilis and popular creamy green salsa of roasted jalapenos in oil and salt. Margaritas lean to the sour side. Their newest addition is a mango-chili margarita infused with mango and red chili puree and rimmed with tajin—a blend of dried chile peppers, dehydrated lime and sea salt.

Lily bakes stellar desserts including traditional tres leches cake. Creamy and light, it’s Ben’s grandmother’s recipe. Topped with homemade whipped cream and strawberries, it makes a noteworthy finish.

“Whenever I bake tres leches cake, I let our Facebook followers know,” says Lily. “It’s usually sold out by 2 p.m.”

For more information, visit Facebook.com/p/Romeros-100095404157943.]]>info@showmemissouri.netTASTE2024-08-07T15:35:12-05:00http://www.showmemissouri.net/pages/taste_files/19a33c8da58272950f77d2584923561b-55.html#unique-entry-id-55http://www.showmemissouri.net/pages/taste_files/19a33c8da58272950f77d2584923561b-55.html#unique-entry-id-55 by ELIZABETH HEY

Founder of Green Dirt Farm Sarah Hoffman never anticipated her passion for farm life and cheesemaking would lead to an East Crossroad’s café and fine dining establishment. But dreams do happen with vision and sweat equity. In early April, Green Dirt on Oak opened its doors with immediate accolades for cuisine that expands on her Green Dirt Farm Creamery in Weston.

Hoffman’s journey has been anything but linear. A move from Seattle in 1996 landed her family in Weston’s rolling hills. A former academic physician and microbiologist, her career trajectory ventured into sheep farming and creating specialty sheep cheeses. As the demand for Green Dirt’s cheese grew, it stretched her production capacity in Weston. One month into the pandemic, French chef Oskar Arévalo volunteered as a cheesemaker’s apprentice and quickly became head cheesemaker, but he dreamed of opening a fine dining experience.

Finally, in 2021 Hoffman bought the two-story building on the corner of 16th and Oak. A two-and-a-half-year rehab transformed the interior. The warm, yet industrial, vibe showcases exposed brick, pine floors and skyline views.

On a lively Sunday evening, my husband and I started our meal with the Monger’s Choice cheese board, we scooped up pungent woolly rind, creamy fresh cheese capped with local honey and mild, nutty prairie tomme cheese onto house sourdough. Next, shareable plates came laden with savory cheese croquettes, perfectly crisped on the outside with melted goodness inside; citrus-poached beets topped with feta and zucchini tempura dipped in sheep yogurt (reminiscent of Greek-style yogurt) with a hint of sumac.

Lamb was a must, although the grass-fed hanger steak and local pork chop tempted. A generous portion of the farm’s lamb chops—butchered in-house—arrived medium rare juxtaposed over mild tahini and black garlic vinegar, worthy of being slathered on every bite. The standout lamburger, juicy and tender, was created entirely in-house from the ground lamb to brined pickles, American-style sheep cheese and soft brioche-like bun. Our evening ended with Green Dirt cheesecake, a light whipped sheep cheese on a graham crust edged with spiced apples. Libations spanned an adventurous wine list, local beer, mocktails and creative cocktails like the top-selling fig jam Old Fashioned.

Don’t miss the rooftop patio for downtown panoramas or appetizers and drinks. The first floor houses the coffee and cheese retail shop and café serving late breakfast, lunch and cheese hour from 10 a.m.-5 p.m. plus weekend brunch.

For more information, visit GreenDirtFarm.com/oak.]]>info@showmemissouri.netTASTE2024-05-09T20:24:02-05:00http://www.showmemissouri.net/pages/taste_files/a134631cb1d8a023518d2ecf04b5e527-54.html#unique-entry-id-54http://www.showmemissouri.net/pages/taste_files/a134631cb1d8a023518d2ecf04b5e527-54.html#unique-entry-id-54 by ELIZABETH HEY

Prepare to be downright impressed at 1932 Reserve. Owner-restauranteur Mark Spears has aspired to create a bar program and restaurant unlike any other at Lake of the Ozarks. Mission accomplished.

Until two years ago, executive chef Scott Romano worked alongside Michelin-star and James Beard award-winning chef Charlie Palmer. Romano ran Palmer’s restaurants and lived in Sonoma County. After the last round of California fires, Romano and his wife moved back to her roots in the Ozarks where he has merged his culinary prowess with Spears’ team.

Spears, who grew up in Kansas City, had great memories of time spent at the lake. After playing professional soccer, he worked for chef-driven restaurants in San Diego’s luxury boutique hotels. Desiring to be closer to his roots, Spears and his family moved back to the Midwest and opened 1932 Reserve.

“We’re an upscale-casual restaurant with elevated food right on the water but with the feel of a Kansas City or St. Louis establishment,” says Spears.

On a Tuesday night, my husband and I dined in the circa 1932 building completed one year after the construction of Bagnell Dam. Located at the 17.5-mile marker, diners can pull right up to the dock and sit on the expansive deck overlooking the water. Inside, concrete floors and exposed ceilings lend an industrial vibe. The centerpiece bar displays lanterns salvaged from the original building, once the Ozark’s first lakeside lodging. Today, luxury vacation lofts lie above the restaurant.

We scooped up bold chorizo-chipotle sauce with the signature PEI mussels and golden fries. Sesame cauliflower fritti, encased in a crispy panko-sesame crust, came plated in a pool of finger-licking, chili-ginger sauce garnished with kimchi.

Flaky sea bass, pan-seared to perfection, was accompanied by artichokes, asparagus and fingerling potatoes atop a divine basil beurre Blanc sauce. Fork-tender, the hand-cut filet came with rosemary mashed potatoes, cauliflower puree and a robust red wine reduction. The two-day, brined pork chop with chorizo and cheddar smashed potatoes was accompanied by a delicious pecan-smoked bacon cream. Savory whipped bacon butter complimented corn bread garnished with jalapeno pickled green beans.

Desserts ranged from ooey-gooey butter cake to carrot cake and decadent s’mores cake. The bar serves more than 200 whiskey labels, several hundred wines and beer on tap. Hand-crafted cocktails included their Blackberry Bramble, so popular it’s on tap.

Visit 1932Reserve.com for more information. ]]>info@showmemissouri.netTASTE2024-02-01T15:47:55-06:00http://www.showmemissouri.net/pages/taste_files/3a9342903dc40750a9281438c22c3690-53.html#unique-entry-id-53http://www.showmemissouri.net/pages/taste_files/3a9342903dc40750a9281438c22c3690-53.html#unique-entry-id-53 by ELIZABETH HEY

Picturesqe describes the historic Ozark Mill at Finley Farms. One of the last operational grain mills in Missouri, established in 1833, the Johnny Morris family bought it and moved the massive mill to the Finley River just outside Springfield. Renovated with reclaimed materials, it is now a fine dining restaurant. High-beamed ceilings framed generous windows in the main room that flowed onto the deck for al fresco dining overlooking the river’s manmade waterfall.

Chef Kevin Korman spent much of his 25 year career working with restaurants from Florida to Tennessee. When he got the call about this project, he was intrigued. One year before the restaurant opened in 2020 he began work on menu concepts.

“I’m a big believer in sense of place. Cooking locally is all about storytelling through food,” says Korman. “I dug into the history of Ozark cuisine, which has Appalachian influences and tied the cuisine into the mill itself.”

Farm-to-table and grain-to-table, the menu reflects Korman’s philosophy. Not only does the restaurant dedicate acreage for growing produce, but it also initiated a composting program. An ever-evolving “Market Menu,” highlights produce grown on-site as well as by local dairy farmers and ranchers.

“Last year we grew an heirloom variety of corn that we sent to Dogwood Canyon where they milled it at our sister property and sent it back as cornmeal. We used it in our entrees and desserts,” says Korman. “Sustainability is huge so we pickle, puree and freeze in order to use our produce year-round.”

My husband and I started with five-cheese spinach dip created with a roasted wild mushroom medley and white truffle oil on grilled bread. Quite popular, the green tomato cake showcased the 600 pounds of tomatoes annually grown on site. From the “Market Menu,” an unexpected riff on traditional caprese salad featured charred cucumbers mixed with heirloom tomatoes, fresh herbs and burrata. Excellent short rib pasta with 12-hour braised Missouri beef sat atop a light alfredo pasta tossed with herbs, arugula and roasted wild mushrooms. Creamy chicken and dumpling-like cornbread gnocchi hinted of mustard for a non-traditional twist. Peach cobbler won out for dessert. Fresh thyme and peaches garnished a flakey buttermilk biscuit and crème fresh ice cream.

Cocktails and mocktails incorporated in-house syrups. Draft beers hailed from local breweries. Wines tied into the overall menu. Afterward, we strolled through the chef’s garden and across the restored bridge to check out the farm’s open-air wedding chapel at sunset.

For more information, visit FinleyFarmsMo.com/eat-drink. ]]>info@showmemissouri.netTASTE2023-11-10T15:24:56-06:00http://www.showmemissouri.net/pages/taste_files/e32b26499edac35c046546422b9f6eca-52.html#unique-entry-id-52http://www.showmemissouri.net/pages/taste_files/e32b26499edac35c046546422b9f6eca-52.html#unique-entry-id-52 by ELIZABETH HEY

Known for brisket and baby back ribs, Big D’s BBQ has been voted five years running the people’s choice Gold Award for Best of Branson BBQ by thousands across the nation who submit their vote after dining in Branson. Throughout the years, Big D’s has won Best Dessert, Best Burger and Best Caterer—eight Gold Awards in all.

My husband and I visited to find out if Big D’s lived up to all the accolades.

As we dug into a sampler platter heaped with generous half-pounds of smoked brisket, pork, chicken and sausage, a half-rack of Memphis-style ribs and various sides, owner Dana Peterson sat down to chat. I begin to understand what all the buzz was about and why the restaurant was packed to capacity. His wife Linda, known as Mama D, partners with him to make it all happen.

The 28-day aged, certified angus beef, which makes it very tender.

“Our meats are smoked low and slow over pecan wood up to 14 hours,” says Dana.

During Dana’s previous career in finance—he retired in 2017—hunting and smoking meats for backyard barbecues eventually led to hosting 150 guests. Along the way, Dana discovered his passion for cooking. The next step led to a food truck in a dirt lot on Highway 76, and in 2018, Dana and Linda opened a brick-and-mortar restaurant. When Covid hit, they closed the restaurant and continued to develop a following through take-out before reopening in their current location.

“Linda and I have traveled all over the nation, and we like many different styles of barbecue,” says Dana. “We’re the only ones in the area that smoke whole hogs and gators. We serve Memphis-style ribs, Texas-style brisket, a Carolina-style sandwich with slaw and a vinegar-mustard sauce and burnt ends with a sweet Kansas City-style sauce.”

Although hard to choose a favorite, we gravitated to the burnt ends and tender brisket. Sides included a satisfyingly smoked mac n’ cheese, southern-style green beans, coleslaw made daily and Dana’s mom’s potato salad. Creative specials, announced frequently on Facebook, bring in the locals for burnt end gumbo, brisket grilled cheese or smoked gator offered several times a year.

Linda’s desserts include bourbon and bacon pecan pie, salted caramel banana pudding and giant turtle caramel fudge brownies. Recently, she designed the catchy labels for Big D’s sauces and seasonings, now bottled for retail and online sale.

For more information, visit BigDsBBQBranson.com. ]]>info@showmemissouri.netTASTE2023-08-08T12:05:10-05:00http://www.showmemissouri.net/pages/taste_files/0feb7661097ea81a60e095dde955c680-51.html#unique-entry-id-51http://www.showmemissouri.net/pages/taste_files/0feb7661097ea81a60e095dde955c680-51.html#unique-entry-id-51 by ELIZABETH HEY

Inspired by her first boutique almost 30 years ago, Judy Smasal has singlehandedly created two destination tearooms in Cole Camp. Guests drive from Kansas City, St. Louis and surrounding states to partake of her elaborate high teas and to shop.

Handel Haus, her first tearoom, occupies a corner 1920’s brick building sporting a nostalgic tin ceiling that was formerly a Western Auto store and motorcycle repair shop. Several years ago, she opened Wine, Women & Song across the street in another historic building that celebrates afternoon teas, champagne lunches and eclectic shopping.

While staying at The Silos at Prairie Vale, about 30 minutes away, my husband and I explored Cole Camp with its rich German heritage. Handel Haus topped our short list.

Relaxed and artsy, the tearoom tucks into the main floor chock-full of home décor, clothing and more. Upstairs, furniture and year-round Christmas goods add another layer of shopping. The basement’s vintage market constantly changes, curated from estate sales throughout Missouri.

Always evolving, Handel Haus’ lunch menu features three or four quiches, such as a yummy chicken bacon Monterey that is baked daily. Judy whips up her grandmother’s excellent chicken salad that contains grapes and celery. Two to three soups rotate daily from a repertoire of 50 recipes ranging from hearty cheeseburger to cream of asparagus. Homemade, melt-in-your-mouth croissants or ground wheatberry bread are a must-order.

Wine, Women & Song’s high tea lunches feature three tiers of crustless sandwiches and mini-quiches. Scones, biscuits and lemon curd entice on the second tier, while sweets, cookies and fruit kabobs cap off this mid-day feast. Served on 1930s and ‘40s china, it feels fancy, not stuffy. Individual tea pots deliver a variety of teas. Wine, beer or cocktails are available.

Take-home baked goods include cookies, seasonal desserts and wheatberry bread. Large groups of 40 to 50 can order from a limited menu at Handel Haus. High tea serves from two to 24 guests at Wine, Women & Song. Boutique merchandise is 25 percent off every first Friday.

Upcoming celebrations include September’s Cole Camp Fair and Octoberfest followed by Pumpkin Fest. Christbaumfest takes place just before Thanksgiving. Luminaries light up the town for December’s Christkindlmarket that some describe as a Hallmark-style Christmas event featuring live shop windows, caroling, a living nativity and petting zoo.

Visit Handel Haus on Facebook for more information.]]>info@showmemissouri.netTASTE2023-05-09T14:10:32-05:00http://www.showmemissouri.net/pages/taste_files/735db97d706a96b0e580bbb5487c35ad-50.html#unique-entry-id-50http://www.showmemissouri.net/pages/taste_files/735db97d706a96b0e580bbb5487c35ad-50.html#unique-entry-id-50 by ELIZABETH HEY
Tucked into the rolling hills of Missouri’s wine country, The Hawthorne Inn restaurant makes the journey worthwhile. Since its humble beginnings 28 years ago, regular customers have traveled from the surrounding area and St. Louis, about an hour’s drive away. While staying in Augusta, my husband and I navigated winding country backroads laced with wineries to try out the extensive menu and enjoy the laidback vibe.

Owner-chef Chris Hancock enjoys developing new recipes, and produce for the from-scratch menu is often sourced from local farms. Throughout the years, Chris and his wife, Cathy, have made a formidable team alongside their loyal employees. They opened in an 1800s general store before the restaurant moved several doors down to its current location. Above the bar and dining room, artist Bryan Dawes Haynes created a mural depicting Labadie’s history. Dawes, whose gallery is located in nearby Washington, painted it in a similar style to renowned Missouri artist Thomas Hart Benton.

Nearly full, the restaurant was buzzing; on weekends, the wait without reservations can be lengthy. Our waitress highly recommended what she declared “adult cotton candy,” a flash-fried spinach appetizer tossed with a hint of lemon juice and parmesan. Piled high on the plate—thin and crispy, salty and tangy—even veggie avoiders might find it hard to resist. A coconut shrimp appetizer, spiced up by pineapple mango dipping sauce, was also nicely executed. Between courses, we slathered butter on bread from Fazio’s Bakery on “The Hill” in St. Louis.

In the mood for fish, two popular entrees caught our eye. Lightly breaded and charbroiled, the mahi-mahi featured a homemade seafood stuffing of three cheeses, shrimp and crab over wilted spinach, perfectly complimented by a light white wine-butter-lemon sauce. A sweet-spicy twist, charbroiled salmon drizzled with a honey-thyme glaze was finished with a flavorful Cajun roasted red pepper and caramelized shallot cream sauce. Pork chops, steaks, chicken dishes and made-to-order pastas rounded out the menu.

Diners can opt for a cocktail from the full bar or choose from a variety of beers on tap or wine. Catering for groups of up to 70 people is available next door at the Town Hall.

“Every dish and sauce are made to order except the tomato sauce and the fish stuffing, which we make ahead of time,” says Cathy. “And it’s a must to try our house dessert, which is my coconut crème pie recipe using a shortbread cookie crust.”

Visit TheHawthorneInn.net for more information. ]]>info@showmemissouri.netTASTE2023-02-16T14:18:09-06:00http://www.showmemissouri.net/pages/taste_files/b78b68666ae8f5a015d34e667be083b4-49.html#unique-entry-id-49http://www.showmemissouri.net/pages/taste_files/b78b68666ae8f5a015d34e667be083b4-49.html#unique-entry-id-49 by ELIZABETH HEY
In Greek, Prasino translates “green.”

The name definitely fits chef and partner Tony Marchetto’s farm-to-table menu. Building around seasonality, he emphasizes sustainability and organic ingredients.

“This morning, I’ve already talked to three farmers, who will be walking through the door with produce and meat that will be on our menu tonight or tomorrow,” says Marchetto.

As a first-generation Italian, Marchetto grew up in Kirkwood. His mother and grandmother cooked with fresh ingredients, rotating between summer tomatoes and garden herbs to cold-hardy plants in the fall. They often made fresh pasta and pizza crust.

Prasino’s chic contemporary interior invites inside and out. For dinner, my husband and I chose the spacious side patio. We started with delectably crisp, wood-fired grilled wings accompanied by spicy feta dip and the noteworthy bacon flatbread. Generously topped, the flatbread arrived with caramelized onion, bacon and Vermont white cheddar over dough that is made daily and baked over cherry wood, infusing a smoky flavor. The well-executed lava roll combined tuna, blue crab, avocado and a not-too-spicy fire cracker sauce—a testament to Marchetto’s commitment to his sushi and seafood dishes with fresh fish arriving daily.

Entrees included homemade ravioli filled with Maine lobster, escarole and squash, topped with a velvety mascarpone crème sauce—rich, but not overly so. The sauce is one I’d like to experiment with at home. The locally-sourced fillet was cooked to perfection. Drizzled with house-made Dijon crème, the steak sat atop a red potato hash of mushrooms, kale, garlic and bleu cheese; nuanced flavors delivered an outstanding dish. Served at several tables near us, we also ordered a side of truffled potatoes drizzled with aioli and topped with chives—decadent and worth every calorie. Tacos, featuring shrimp or short rib variations, and the Prasino burger remain ever-popular. Most dishes are finished with cold-pressed olive oil, instead of butter, and lightly seasoned.

Prasino’s farm-to-bar cocktails incorporate fresh-pressed juices, coconut milk, local brews and wines. House-made desserts include ice cream and sherbet. Fruity mango sherbet and chocolate lava cake topped with vanilla ice cream deliver just the right finish.

Marchetto certainly appreciates the accolades. However, he commented that his ultimate reward is coming to work every day alongside his exceptional culinary team. Marchetto desires that the food speak for itself, and it certainly does. So much so that the next morning, we returned for an equally delicious breakfast.

Visit PrasinoStCharles.com for more information.]]>info@showmemissouri.netTASTE2022-11-15T12:17:31-06:00http://www.showmemissouri.net/pages/taste_files/b4195bacfa82b48b92ca7a8f6d0cab87-48.html#unique-entry-id-48http://www.showmemissouri.net/pages/taste_files/b4195bacfa82b48b92ca7a8f6d0cab87-48.html#unique-entry-id-48 by ELIZABETH HEY
At first glance chicken and pickleball seems an unlikely combo, but it definitely works thanks to founder and owner, Dave Johnson.

Just across the Missouri River from downtown Kansas City, Chicken N Pickle’s first restaurant boasts eight pickleball courts, an expansive lawn-performance-picnic space, a chef-driven casual restaurant and sports bar. Live entertainment, trivia night, brunch and bingo, can-in-hand yoga and pickleball and a summer tiki shack add to the fun. Laughter and competition between family members and friends takes place over giant lawn games and on the pickleball courts.

Rewind to 2015, Johnson discovered the game of pickleball in Phoenix and decided to bring it to Kansas City. On other travels, his favorite eatery in Grand Cayman, Chicken! Chicken!, served wood-roasted chicken. With both in mind, he bought property for this first location near his office and called on long-time Kansas City restaurateur, Bill Crooks, who spearheaded the development of the sizeable, freshly-made menu.

Johnson’s mission to provide an atmosphere that fosters family, fun, friendship and community starts with an enjoyable atmosphere, local suppliers and giving back to the community. Through its “Our Hearts Are Local” program, this location raised nearly $71,000 last year and supported 476 charitable organizations. Each of the company’s six locations, with three more coming, has a dedicated community engagement manager.

When my husband and I walked into Chicken N Pickle’s courtyard on a Thursday evening for dinner, it was hopping. For starters and sides, tasty avocado hummus, fried pickles, sides of spicy coleslaw, grilled broccoli boasting a bit of heat and street corn complemented the entrees. Perfectly smoked chicken, brined then cooked on a wood-fired rotisserie fueled by Missouri post oak came with the choice of four different house rubs—from mild to spicy—accompanied by a melt-in-your-mouth, non-GMO flour tortilla from local Yoli Tortilleria. A meal can be made of the hearty five-piece chicken wings or tasty burnt end sandwich, both smoked over post oak for hours. There’s also a popular salmon bowl. Mondays, the $5 flat burger special is quite a deal as is Taco Tuesday. Beef hails from local Good Natured Family Farms. A yummy, sharable cast iron skillet cowboy cookie capped our meal.

Each location features a broad selection of local beers on tap (some rotate seasonally) as well as domestic and international styles, plus cocktails. Besides the restaurant’s main bar, the rooftop bar affords panoramic views of downtown Kansas City.

Visit ChickenNPickle.com for more information.]]>info@showmemissouri.netTASTE2022-08-05T15:51:49-05:00http://www.showmemissouri.net/pages/taste_files/f947add7c34db058dd181016fbc0168d-47.html#unique-entry-id-47http://www.showmemissouri.net/pages/taste_files/f947add7c34db058dd181016fbc0168d-47.html#unique-entry-id-47 by ELIZABETH HEY
In the tiny community of Cole Camp, people flock for miles around to dine at The German Table, only open Friday and Saturday evenings. Cole Camp dates to 1839 and is the site of one of the Civil War’s first skirmishes in 1861. Historic brick buildings line Cole Camp’s main street, and Highway 52 bisects downtown. On Friday nights, souped-up cars and trucks power through town.

The German Table is decidedly authentic. Clientele spans city folk, like my husband and myself, Amish women wearing head coverings and local couples out for the evening. Owner Sam Cole—no relation to Cole Camp’s founder—remarks, “With very few exceptions, everything is made from scratch. And I keep two books for diners to look at that tell about our history and German heritage and include pictures of the town.”

For an appetizer, we started with the plate-size, warm pretzel served with house dressing and German mustard—so delicious! (Later in the evening, our waitress, Kenda, who owns the town’s beauty salon, confessed to making the pretzels and popular cheesecakes.) Diners can choose from six schnitzel variations, with pork or chicken served on a bed of German egg noodles fried in butter called spätzle. I chose Rahm schnitzel, a thinly pounded chicken breast lightly coated with flour, eggs and bread crumbs and fried to perfection. Smothered in cream gravy with mushrooms and a hint of brandy, it reminded me of my German grandmother’s cooking as did the accompanying crispy-golden potato pancakes.

My husband ordered the wurst plate, featuring a brat from local Back Yonder Farms and barbecue brisket bratwurst, potato pancakes and green beans cooked with onions and bacon. Creamy red skin potato salad and warm German potato salad, a longtime Cole Camp recipe, are noteworthy. Chilled sweet-sour cucumber and onion salad, Sam’s mom’s recipe, complements the heavier dishes. Corned beef lovers will be pleased that the restaurant bakes and shreds their own corned beef for the popular Reuben sandwich.

Homemade desserts, served on antique glass bubble dishes, include apple dumplings boasting an incredibly flaky crust, black forest cake soaked in cherry liqueur and topped with homemade whipped cream and the not-overly-sweet Bavarian chocolate torte layering a brown sugar-whipped cream filling. Kenda bakes more than 30 flavors of cheesecake that rotate weekly; order ahead and take home a whole cheesecake for a very reasonable price. German beers and wines round out this satisfying German dining experience.

Visit TheGermanTable.com for more information.]]>info@showmemissouri.netTASTE2022-02-08T13:58:26-06:00http://www.showmemissouri.net/pages/taste_files/20688beff34160578221071854ec32bc-46.html#unique-entry-id-46http://www.showmemissouri.net/pages/taste_files/20688beff34160578221071854ec32bc-46.html#unique-entry-id-46 by ELIZABETH HEY
Located directly on the Katy Trail with an umbrellaed patio and interesting menu, the Meriwether Café & Bike Shop is delightful for breakfast or lunch—whether you’re biking the trail or not.

According to owner Brad Landolt, the menu is simple scratch with few exceptions. Local producers are continually sourced, and menu items change with the seasons while retaining the most popular dishes. Chef Max Crowley, who formerly worked at a Columbia restaurant, oversees the kitchen.

My sister and I were impressed by the seasonal miso-peach salad combining local peaches, melon balls, tomatoes and chopped cucumber drizzled with a miso-sherry vinaigrette. Not on the menu long, it’s definitely worth looking for. The Southwest black bean burger incorporates roasted local sweet corn as a vegetarian alternative to the flavorful and popular Meriburger. Vegetarians will find the vegetable and house-made hummus sandwich satisfying and filling. With any meal, the buttermilk pancakes are a must— plate-size, fluffy and scrumptious. Also deserving accolades, homemade cookies are baked daily and make a perfect snack on the trail. Additional baked goods rotate through homemade pop tarts, chocolate truffles, apple crumble bars and more. All breakfast and lunch items are available daily, 8 a.m. to 4 p.m. The café is closed on Wednesdays.

“We’re happy to serve a hamburger for breakfast to hungry bikers, and we offer quite a few vegan and vegetarian items,” says Landolt. “During the pandemic we started using a contactless menu, which gives us the ability to instantly change things up. If chef wants to run a French toast special on Sunday, we can easily add it.”

Of course, most diners are cycling the trail, either on multi-day trips or pedaling the 15 miles from Columbia to have breakfast before heading back. Others drive to Rocheport, rent a bike and ride a section of the trail before rewarding themselves at the café. Breakfast offerings include the hearty and extremely popular Louisiana Purchase that fuels hungry cyclists with two pancakes, sausage or bacon, home fries and eggs.

Landolt lives in Columbia with his wife and two children. For many years, his career was in the restaurant industry as a general manager. Enthusiasm runs deep for the area and his business, which he purchased in August 2021.

“Rocheport is an idyllic little town with a much different pace than my former career,” he says. “I started as the café’s general manager, but I quickly realized that Rocheport is a special place and a wonderful community.”

Visit MeriwetherCafeAndBikeShop.com for more information.]]>info@showmemissouri.netTASTE2021-11-05T15:37:57-05:00http://www.showmemissouri.net/pages/taste_files/aa2a8eac3340d933e429cc6be9124131-45.html#unique-entry-id-45http://www.showmemissouri.net/pages/taste_files/aa2a8eac3340d933e429cc6be9124131-45.html#unique-entry-id-45 by ELIZABETH HEY

Jina Yoo’s trajectory to culinary success has been anything but conventional. Yoo relocated from South Korea to study pipe organ at Indiana University and became a classical pianist. She never dreamed that she would eventually open two Asian-inspired restaurants, consult at a third and teach other restaurateurs. However, in 2007, Jina Yoo’s Asian Bistro opened. It was so well received that she opened La Bao three years ago in the North Village Arts District.

“When I started out, I loved cooking but had no experience,” says Yoo. “Literally, the first day, we had a line outside. I had no idea which ticket to cook first, but I learned by experience.”

Recipes are original. Yoo’s process is to find a dish that she likes and study the ingredients before she makes it her own. She compares recipes to music where there’s always a melody, or outstanding flavor, with supporting notes complementing the main flavor profile.

Le Bao features an inventive counter-service menu combining Asian fusion with a contemporary American twist. Dumpling-like baos act like rice or noodles. Yoo stuffs them with American comfort food playing off traditional Asian flavors such as spicy pork, lemongrass chicken or shrimp tempura.

“Asian street food is super fun. When I visited my dad in Korea, he would take me to the market, and that was inspiring,” says Yoo. “I actually learned Korean recipes here, but my background helps me combine ingredients when I experiment.”

For dinner, my sister and I ordered several buns filled with lemongrass chicken, Philly cheesesteak and, most popular, fried chicken. Growing up, Yoo and her dad loved fried chicken, which is prepared differently in Korea. At the restaurant, Yoo brines the meat and uses a wet batter, Korean spices and an undisclosed flour—one of her trade secrets—all of which creates deliciously crispy fried chicken.

Bao dough, made daily from scratch, comes filled with barbecue pulled pork, vegetable curry and more. Jina’s chicken nachos, topped by black bean aioli, quickly became a favorite of ours. The hearty chicken Ramen bowl was served with steamy scratch broth and handmade noodles from New Jersey. Chili oil, swirled into the soup, delivered a satisfying kick.

To finish, we ordered both the fruit and s’mores variation of the “hotteok,” a filled sweet Korean pancake.

La Bao also sells a variety of beverages. The ultra-modern upstairs bar makes the perfect spot for happy hour or an event.

Visit LeBaoEatery.com for more information.]]>info@showmemissouri.netTASTE2021-08-10T16:52:19-05:00http://www.showmemissouri.net/pages/taste_files/0b5e93d317dcf89eb9337794e9e2dd22-44.html#unique-entry-id-44http://www.showmemissouri.net/pages/taste_files/0b5e93d317dcf89eb9337794e9e2dd22-44.html#unique-entry-id-44 by ELIZABETH HEY
Just across the Lake Taneycomo Bridge from Branson Landing, Downing Street Pour House delivers a carefully crafted menu that will impress the most zealous foodie. Four local partners have enhanced tried-and-true dishes with their culinary prowess.

Located inside the 1912 Old English Inn, diners can choose from the pub-style interior or an expansive courtyard patio.

“We constantly cook at home and are trying new combinations,” says co-owner Jason Roberts. “Our goal is to tweak the flavor profile of our dishes to set them apart.”

The partners’ first restaurant on Branson’s strip, Gettin’ Basted, has earned a stellar reputation. Partner and pitmaster Brad Leighninger has garnered more than 50 Grand and Reserve Grand Championships and over 100 individual wins on the barbecue circuit. Downing Street serves his Basted Championship Wings—but the menu goes far beyond barbecue.

My husband and I lunched on Downing Street’s patio, where Roberts took us on a culinary tour. For starters, those award-winning wings were delish. They’re cooked over live Missouri hardwood and charcoal in Gateway Drum Smokers using a proprietary blend of spices. We also ordered poutine, a traditional Canadian dish of French fries and cheese curds topped with brown gravy. Hesitant at first, I became an instant fan scooping up the flavorful gravy made with house-made bone broth, red wine and thyme.

Known for their house-ground Kobe burgers, the “D” Street topped with peppery arugula, goat cheese, local honey and aioli, delivered a savory-sweet combo. The Black & Bleu came with caramelized onions, blue cheese, bacon and a yummy house-made blackberry sauce. Equally impressive, the Shepherd’s Pie contained traditional ground lamb and beef, pearl onions, peas, fresh rosemary and scratch gravy topped with a mashed potato-parmesan crust. The smoked corned beef—tender and surprisingly lean—attested to pitmaster Brad’s technique. Sides included a satisfying green chili cream corn Brule and brabont new potatoes thrown into the fryer for a crispy outside and creamy interior. Lighter dishes included the popular smoked chicken. Daily specials ranged from burnt end mac n’ cheese and soups such as carrot curry or chili.

In addition, the pub-style bar serves 16 beers on tap. Labels range from seasonal stouts to local ales from Springfield, St Louis and the Ozarks. Approximately one dozen wines round out their list.

Visit dspourhouse for more information.]]>info@showmemissouri.netTASTE2021-05-20T14:36:35-05:00http://www.showmemissouri.net/pages/taste_files/f1ee3d7f0663f475bda85d44f00c6f8e-43.html#unique-entry-id-43http://www.showmemissouri.net/pages/taste_files/f1ee3d7f0663f475bda85d44f00c6f8e-43.html#unique-entry-id-43 by Elizabeth Hey

From New York City to the Midwest, partners Jeff Keyasko and Jim Pallone moved nearly 20 years ago in search of a saner lifestyle that would allow them to pursue their passion for hospitality. They found both in St. Joe.

After gutting the J.C. Wyatt House and renovating the 1891 brick Victorian to the era, they opened, first, as a bed and breakfast. Then in 2007, their love of good food brought them full circle when they reinvented their business and opened a restaurant.

Jeff trained at the French Culinary Institute in New York City. Back east, he specialized as a pastry chef, and the dessert trio included with the prix fixe meal is always something special. Jim, who formerly managed well-known Manhattan restaurants and now manages the business, welcomes and waits on guests, many who are longtime patrons and friends. He entertains diners with his knowledge of historic St. Joe and continually changes up the memorabilia displayed throughout the house.

“So many of our guests are like family, and we get invitations to their weddings and events, as well as to their homes for dinner,” says Jim.

Reservations are a must since the restaurant seats 40, less with current social distancing. Diners order entrées ahead of time on the website, but the starter changes daily. Tried-and-true starters are paired alongside more adventurous offerings such as sesame-crusted seared tuna.

This particular evening, starters included their popular Manhattan clam chowder and savory cheese soufflé. Next, my husband and I tucked into an expertly cooked eight-ounce filet, easily cut with a table knife and served with a sumptuous, red wine rosemary-plum reduction and mashed potatoes. The pork loin stuffed with apple-date filling epitomized comfort food. Our favorite, the roasted Atlantic salmon was served over a satisfying, slightly sweet corn pudding. It played well off the lemon tarragon sauce drizzled over the fish.

“We like to put dishes on the menu that people won’t cook at home, so that we can offer something different but still familiar,” says Jeff.

The dessert trio always includes the signature baked chocolate truffle that will delight serious chocoholics. According to Jeff, the other two desserts change on a whim. That evening, he served crème Brule and a coconut-filled lime cupcake.

Holidays continue to impress at J.C. Wyatt House. Jim showed us photos of their spooky Halloween dinner. At Christmas, he embellishes every room with festive trees and garlands. And for Valentine’s, the five-course meal books up quickly.

Visit JCWyatt.net for more information.]]>info@showmemissouri.netTASTE2021-02-16T11:12:57-06:00http://www.showmemissouri.net/pages/taste_files/b64c2a7f23250f91256091d5f9bc09b3-42.html#unique-entry-id-42http://www.showmemissouri.net/pages/taste_files/b64c2a7f23250f91256091d5f9bc09b3-42.html#unique-entry-id-42 by Elizabeth Hey

The Russell invites diners to tuck into dishes that highlight fresh herbs, local farm cheeses and the smokiness of a wood-fired Argentinean grill. Caterers and restaurateurs Amante Domingo and Heather White have filled this former flower shop with vintage finds, high-back chairs and plaid pillows cozied up to substantial oak tables.

Headlining the seasonal menu, Amante built the grill that inspires daily dishes alongside the printed menu. Growing up near St. Joseph on his family’s 150-acre organic farm before becoming a West Coast sushi chef, Amante now sources from many of those same area farmers. Heather and her husband moved from Vancouver where she established a 15-store cupcake business.

“Heather and I started out catering, but people were pulling at the door so we opened for lunch,” says Amante.

Then Covid hit. Curbside “black glove service” was up-and-running that first week serving higher-end “to-go.” Their reimagined business plan included selling entire quiches and opening for dinner, alongside helping fellow business owners sell flowers and produce.

On a Tuesday evening, my husband and I ordered at the counter and grabbed a properly-spaced window table. Our server brought out truffle cheese toast—hot-off-the-grill sourdough topped with ricotta-like sheep cheese, melted sharp cheddar and truffle aioli—the ultimate comfort food. From-scratch vegetable beef soup featured chunks of shredded roast and veggies in a thick beef broth. One flakey, rosemary-butter biscuit was definitely enough for two.

A friend had raved about the fire-roasted root salad. It deserved those accolades, topped with grilled salmon, hickory-smoked almonds and tangy-sweet molasses vinaigrette. My husband’s generous salmon bowl came with hickory-smoked almonds, bacon, goat cheese and wood-fired chimichurri dressing.

The tasty veggie burger, dressed with avocado mash, tomato, hummus and arugula, has been mistaken for non-vegetarian by customers. It held its own compared to the excellent beef burger, The Russell. Peppercorn beef brisket came topped with truffle aioli, gouda, arugula and caramelized onions.

Heather’s mouthwatering baked goods tempted from the minute I arrived.

According to these energetic entrepreneurs, an equestrian-themed concept, Taylor, will open at 39th and Main this spring. Diners can expect Euro-fare, an expanded bakery and high tea served upstairs.

Visit TheRussellOnMain.com for more information. ]]>info@showmemissouri.netTASTE2020-11-05T15:56:26-06:00http://www.showmemissouri.net/pages/taste_files/196a09e6349feefced994684d1f68fb6-40.html#unique-entry-id-40http://www.showmemissouri.net/pages/taste_files/196a09e6349feefced994684d1f68fb6-40.html#unique-entry-id-40 by Elizabeth Hey

Sisterly ingenuity began Ventana Gourmet Grill. That same creativity has kept business booming—even during Covid.

Growing up in Excelsior Springs, Jill Rickart and Wendy Baldwin didn’t anticipate that their love of food would lure them back. When searching for a location for a restaurant, the circa 1890s building caught their attention. Exposed brick walls, an original tin ceiling and pine floors tied into its historic vibe.

“We started with a small menu and specials. Over time, we added the most popular specials to our permanent menu,” says Jill. “And we use our own proprietary seasoning blend in many dishes.”

My husband and I began with bruschetta prepared with tomatoes and robust roasted red peppers, a nice twist, and oh-so-good smoked chicken dip, velvety and satisfyingly smoky. Next, the beautifully-plated wedge salad delivered a taste sensation with bacon and blue cheese crumbles, ranch dressing and balsamic glaze. The generous spinach salad came topped with hard-boiled egg, bacon and sweet vinegar-oil dressing.

Unquestionably, the “Sugar Burger” lived up to its reputation. Bookended between two maple Belgian waffles, the brown sugar-glazed beef complimented savory sautéed onions, cheddar cheese and bacon. Diners have frequently ordered this must-try as an appetizer.

Another stand-out, the “Blue Balsamic Steak,” with its impeccably seared crust, came accompanied by grilled zucchini and mashed potatoes. Made-to-order pasta featured house-made alfredo and grilled chicken. Dusted with a hint of Cajun seasoning, it definitely registered as comfort food. Whole salmon is flown in weekly. Sides include yummy potato salad made the old-fashioned way with egg, mayo and pickle relish.

A full bar features “Martini Mondays” presenting chocolate and elderflower variations. The wine list contains approximately 30 labels from around the globe. Additional specials span Tuesday’s all-you-can-eat boiled shrimp to prime rib on weekends.

Leave room for cheesecake. Wendy has evolved the family recipe into nearly a dozen rotating flavors. Hits include gluten-free caramel pecan, peanut butter chocolate and pumpkin during the holidays.

“The staff is very aware of cleanliness and takes extra precautions,” says Jill regarding Covid. “This spring, our staff worked half-time, but we paid them for full time. Thankfully, we reopened May 4 to one of our busiest months ever.”

Visit VentanaGourmetGrill.com for more information.]]>info@showmemissouri.netTASTE2020-08-11T16:22:47-05:00http://www.showmemissouri.net/pages/taste_files/96f8fd17af88a0f24617bdb3119e8ec1-39.html#unique-entry-id-39http://www.showmemissouri.net/pages/taste_files/96f8fd17af88a0f24617bdb3119e8ec1-39.html#unique-entry-id-39 by Elizabeth Hey

When autumn’s burnished reds, oranges and golden yellows make their debut, there’s no better time to cruise Highway 45 to Weston and Green Dirt Farm Creamery. The creamery sells the bounty of nearby 150-acre Green Dirt Farm—sheep and mixed-milk cheeses and charcuterie boards, sandwiches and fresh-churned ice cream.

Founder Sarah Hoffman grew up on homesteading farms where her family raised animals and grew their own food. As an academic physician, whose specialty was infectious disease and microbiology, she dreamed of giving her three children that same lifestyle. She and her physician husband transplanted their family from Seattle and bought land just outside Weston where the rolling hills resembled their former home.

“After we bought the farm, I stepped out of medicine and investigated agricultural-based businesses,” explains Hoffman. “I soon realized that my chemistry background lent itself to making cheese.”

Since 2008, Green Dirt Farm has won more than 80 awards, including “Good Food Awards” three years running for their fresh, plain cheese. In 2019, the farm also earned seven American Cheese Society awards.

“Soil matters when making cheese because the flavors in the milk come from what our animals eat, so we give them a diverse grass diet,” said Hoffman.

After ordering a cheese board inside the stone creamery, my husband and I planted ourselves at one of the socially-distanced picnic tables under towering trees. We tucked into award-winning, signature “Bossa” sheep cheese that tasted slightly nutty. A favorite was the mixed-milk “Aux Arcs,” a classic sheep and cow’s milk mountain-style cheese that varies in color from summer to winter due to the amount of beta carotene in the grasses. French farmhouse-style “Dirt Lover,” a smooth sheep cheese, had a thin layer of dusted vegetable ash. And two flavors of spreadable cheese, akin to ricotta, paired deliciously with local blackberry preserves on grilled toast points.

Customizable sandwiches included the popular Rueben layered with “Aux Arcs,” corned beef and small-batch sauerkraut made in Kansas by Hoganville Family Farms. Boulevard beer and local wines pair well with the menu. Velvety ice creams made on-site with local ingredients offered the perfect finish, especially Blackberry Rosemary and Chocolate Brittle. Before we headed home, I bought my favorite cheeses and frozen lamb chops for the grill.

Visit GreenDirtFarm for more information.]]>info@showmemissouri.netTASTE2020-05-11T10:52:40-05:00http://www.showmemissouri.net/pages/taste_files/ee10b5ccfacf00e4141ab8f461818212-38.html#unique-entry-id-38http://www.showmemissouri.net/pages/taste_files/ee10b5ccfacf00e4141ab8f461818212-38.html#unique-entry-id-38 By Elizabeth Hey

Along bustling 39th street, Blue Koi retains a loyal following, even in these unprecedented times. Brother and sister Scott and Jane Chang opened this midtown restaurant in 2002 and their Kansas location in 2007. As a testament to their culinary prowess, they’ve been featured twice on Food Network’s, “Diners, Drive-Ins and Dives”, most recently, last year. The Changs are grateful for their devoted following.

Culinary genes run in the family. The Chang’s parents, who trained with some of China’s best chefs, immigrated from Taiwan in 1979 and opened their first Kansas City restaurant in 1985. Scott, Jane and Mindy, who passed away five years ago, grew up eating the cuisine of their heritage. Jane and her mother created Blue Koi’s menu using family recipes as well as new ones. She described the menu as Taiwanese-Chinese comfort food.

“Blue Koi is like eating at our family table,” says Jane. “Our mother grew up in a tropical climate where they served rice and sweeter sauces with a Japanese influence and using fresh ingredients. And our father came from northern China where they ate wheat noodles every day and dumplings for special occasions.”

Given the restrictions at the time of our visit, my husband and I carried out and feasted around our kitchen table. The restaurant’s signature from-scratch dumplings and noodles are made daily, and we savored the satisfying goodness of pan-fried chicken dumplings. The celebrated chili pepper wontons delivered a mild kick with an infusion of garlic, ginger and house-made hot oil, topped with chopped scallions. We dipped pillows of crispy organic tofu in the accompanying spicy awesome sauce, a sublime cilantro-infused concoction.

For entrees, the ever-popular black bean sauce with chicken, which can be ordered with shrimp or organic tofu, contained chunks of portabella mushrooms, red and green peppers and optional jalapeno slices. As a lighter compliment, the delicious sautéed almond chicken asparagus featured chicken marinated in a garlic mayonnaise sauce, fresh asparagus cuts and sun-dried tomatoes, all over brown rice. Dishes can be customized for a variety of needs, such as low sodium or gluten free.

Blue Koi’s crave-worthy Taiwanese bubble tea comes in approximately 20 flavors including my favorite, almond joy. The optional “bubbles” are wonderfully chewy tapioca pearls. It can be served iced, warm, smoothie-style or amped-up with a kick of rum, vodka or Kahlúa from the full bar.

Visit www.bluekoi.net for more information.]]>info@showmemissouri.netTASTE2020-02-12T09:47:52-06:00http://www.showmemissouri.net/pages/taste_files/024921984f32fa09477af5a72bc58634-37.html#unique-entry-id-37http://www.showmemissouri.net/pages/taste_files/024921984f32fa09477af5a72bc58634-37.html#unique-entry-id-37 By Elizabeth Hey

Tucked into a delightful replica of Missouri artist George Caleb Bingham’s house, Catalpa, and its chef-owner Liz Huff, remain a force to be reckoned with. She’s even been selected as the guest chef for a historic preservation dinner that Governor Parson will attend in April.

We entered through the flower-filled brick patio where Bingham, the cat, lay stretched out like he owned the place. He barely gave us notice. In the family for years, nooks and crannies of the house-turned-restaurant displayed family photos and memorabilia. It personified Chef Liz and her warm, vivacious spirit.

“I like to welcome our guests, just like they’re coming to my house for dinner,” says Liz, who grew up in Marshall and trained at the New England Culinary Institute in Vermont.

In the scratch kitchen, Liz whips up her grandma’s double yeast rolls, bakes homemade crackers and dreams up ice cream, sorbet and custard flavors in her six-quart old-fashioned churn. Dressings use non-GMO, organic sunflower oil, including her peach-lemon-tarragon vinaigrette that she bottles and sells on-site and at Dierbergs. Mindful of dairy and gluten-free sensitivities, most sauces incorporate vegetable stock.

My husband and I launched into the seasonal menu with flakey spanakopita, the most popular starter since day one. Shrimp, cooked in Chimayo red chilies from New Mexico with slices of fresh garlic, sizzled on an iron skillet. For entrees, the half duckling basted in homemade ginger teriyaki sauce came plated on basmati lime and scallion rice—ginger juice reduced for hours created the sauce. A wild salmon steak and seared beef tenderloin tips also appear on the menu.

Not-to-be-missed, double chocolate mocha cake accompanied her cappuccino ice cream and fresh raspberry coulis. Creamy Mexican vanilla ice cream in the classic Affogato was topped with shaved Belgian chocolate and chopped roasted hazelnuts with a shot of espresso tableside. Liz uses natural ingredients in her ice creams, custards and sorbets.

Rolling out June through September, a $25 fine dining lunch and dinner menu will include a non-alcoholic drink and dessert. Off-season events range from themed dinners, such as an eight-course Italian feast; cooking classes on Wednesday nights and Sunday afternoons and multiple-course, beer-pairing dinners. Dinner parties for eight or more can be arranged in Arrow Rock or off-site in a host home as far away as Kansas City, St. Louis or beyond.

Visit CatalpaRestaurant.com for more information.]]>info@showmemissouri.netTASTE2019-11-12T16:47:27-06:00http://www.showmemissouri.net/pages/taste_files/c3e0f95c763c017a08204dd70ee81d2c-36.html#unique-entry-id-36http://www.showmemissouri.net/pages/taste_files/c3e0f95c763c017a08204dd70ee81d2c-36.html#unique-entry-id-36 By Elizabeth Hey

Inside an unassuming metal building on Highway 63, Brian and Cindy Boultinghouse have gained a following with their locally-inspired menu and updated farmhouse decor. Most of the menu is sourced within a 50-mile radius in this northeastern Missouri farming community. The restaurant is named after Brian’s ancestors, who settled her after the Civil War.

“Much of the produce, including the beef and tomatoes, comes from my grandparents’ farm that’s five miles away and now operated by family,” says Brian. “It’s where I spent summers and fell in love with the area.”

While at the University of Missouri, Brian began his culinary career as a prep cook. Cindy grew up in St. Louis and also worked in restaurants while at MU, where she and Brian met. Today, the couple lives just a few blocks from Sebree’s.

Almost everything—salad dressings, sauces, soups and desserts—is made from scratch. In addition to the regular menu, daily specials feature seasonal fare. Every entree includes soup or salad and a homemade cornmeal roll. Brian specializes in domestic-caught, sustainable seafood.

The Friday night that I dined, the soup selection included cream of mushroom, so savory and flavorful that I ordered some to take home. Another stand-out, the bruschetta came topped with several varieties of diced, freshly-picked tomatoes. And thinly, hand-sliced sweet potato chips were served with a side of yummy, honey-cream dipping sauce.

Tasty, wild Icelandic cod Florentine was topped with sautéed spinach, hollandaise and house-cured, smoked bacon. Sides included lemon and chive new potatoes and fried okra, both harvested that day. I also sampled the excellent Primmer Farms marinated and grilled pork chop. In addition to local beef and chicken, heirloom Hereford pork is acquired from the farm of a former Kirksville High School ag teacher. In-house butchering uses the whole animal. With the goal of minimal waste, the restaurant’s table scraps help feed those same pigs.

Among desserts listed nightly on the chalkboard, Cindy whips up amazing bread pudding and a Ghirardelli dark chocolate brownie. Brian’s mom bakes pies using just-picked fruit, such as raspberries and pears, encased in a crust recipe handed down through the family.

On Sundays, brunch is serviced from 11 a.m. to 2 p.m. Holiday buffet brunches celebrate Easter, Mother’s Day and Thanksgiving. And reservations fill quickly during nearby Truman State University’s graduation.

Visit Sebrees.com for more information.]]>info@showmemissouri.netTASTE2019-07-31T11:47:43-05:00http://www.showmemissouri.net/pages/taste_files/99a0e85bbfbad83f17ecb5d70f93cc07-35.html#unique-entry-id-35http://www.showmemissouri.net/pages/taste_files/99a0e85bbfbad83f17ecb5d70f93cc07-35.html#unique-entry-id-35 By Elizabeth Hey

Tucked into a strip center in Smithville, 30 minutes north of downtown Kansas City, KoZak’s from-scratch American kitchen has garnered a large and loyal following. So loyal that fans wait for lunch and dinner specials to post daily on Instagram and Facebook. Chiefs and Royals players count as fans, too, because KoZak’s caters their inflight and pre-departure meals, as well as those of visiting professional teams.

“Many of our daily specials have close to 2,000 views, and, if we don’t post, people call us,” says Jacquie Hove who owns KoZak’s with her husband and executive chef, Brian.
Inspiration for the restaurant and its name came from the couple’s sons, Kobe and Zach. Brian, a long-time Marriott chef, left the corporate world in 2012 to improve their family’s quality of life. Neither he nor Jacquie have looked back.

The Hoves remain community-minded. Produce is sourced from area farms. The evening my husband and I dined, a farmer stopped in with baskets of plump, green tomatoes. Paradise Locker Meats supplies beef and pork; leftover steak and salmon trimmings are donated to a Smithville animal sanctuary. Several wines originate from nearby Ladoga Ridge Winery. Among the craft cocktails and 23 beers on tap, Yankee Smith Ale was created exclusively for KoZak’s by Levi Garrison and Sons in Hamilton.

Appetizers include the signature Asian BBQ pulled pork nachos drizzled with wasabi cream and siracha, developed for a 2013 competition. Mouthwatering fried green tomatoes come pooled with tabasco pimento sauce. One regular told me she always orders them.
“People want comfort food with a creative flair,” says Brian, who explains that many of his dishes were influenced from menus he developed for Marriott.

Entrees include a mini cast-iron skillet of tender cornbread, dolloped with house honey butter. Mediterranean salmon salad tossed with house lemon basil vinaigrette remains extremely popular, as do steaks, Cajun pasta and burgers. Hearty Kansas City steak soup has chunks of meat and veggies. The well-rounded kid’s menu offers smaller portions of salmon and steak.

Loyalty extends to pastry chef “Sam” whose four or five daily desserts include a signature gooey butter cake, chocolate cake with peanut butter icing and apple crumble pie.
In addition, KoZak’s will cater, and banquets for up to 90 people can be arranged.

Visit KoZaksLaketownGrill.com for more information.]]>info@showmemissouri.netTASTE2019-05-15T11:06:47-05:00http://www.showmemissouri.net/pages/taste_files/29bff97a5081eb124ba04decd0c4e130-34.html#unique-entry-id-34http://www.showmemissouri.net/pages/taste_files/29bff97a5081eb124ba04decd0c4e130-34.html#unique-entry-id-34 By Elizabeth Hey

Culinary creativity has injected new life into the Trophy Room’s menu at Old Kinderhook Resort, Golf Club and Spa. At the helm is Executive Chef Andy Raynor, a Kansas City native who studied in the chef apprenticeship program at Johnson County Community College. As a member of the American Culinary Federation, the program ranks as one of the top nationwide. After graduation in 2012, Chef Raynor worked for several prestigious Kansas City country clubs before the resort called.

Diners take in stunning views of the golf course nestled into the valley that was originally a cattle ranch. An expansive outdoor patio boasts enormous fire pits and plenty of seating, making this spot worthy of lingering. Live music plays Friday and Saturday nights.

In sync with the seasons, the menu changes throughout the year. Chef Raynor’s refined Midwest-style keeps to the basics as he deftly builds his flavor profile to create classic sauces and dishes. Since coming on board almost two years ago, he has maintained customer favorites but has definitively put his stamp on the menu.

“I consider us a steakhouse,” says Raynor.“We butcher certified angus beef in house, and our steaks are fork tender.”

The menu’s bestseller lived up to its reputation. Twin Filets “Kinderhook Style” were crowned with jumbo lump red crab and Béarnaise sauce. Another popular entrée, the Berkshire bone-in pork chop came out grilled to perfection. Steak toppings ranged from caramelized onions and wild mushrooms to garlic and herb butter, buttermilk blue cheese and Béarnaise. The ultimate comfort food, a side of jalapeno-cheddar grits delivered a solid kick. Raynor developed his chicken spiedini as an apprentice, and it remains one of his signature dishes. The accompanying wild mushroom risotto will have mushroom-lovers swooning.

Starters included a soup of the day. Roasted tomato bisque garnished with house made croutons tasted like just-picked tomatoes. And the excellent caprese salad featured mozzarella, garden-fresh basil and local tomatoes, all drizzled with EVOO balsamic reduction. Local farmers supply the restaurant with produce and honey.

House desserts ranged from the well-executed crème brulé with berries to a nightly featured dessert, such as fried apples with vanilla bean ice cream. The extensive wine list starred high-end labels and beers on tap, which invited more conversation around the fire pit after dinner.]]>info@showmemissouri.netTASTE2019-02-06T11:44:42-06:00http://www.showmemissouri.net/pages/taste_files/b53e977b04d9174420a6a8c2f31f448c-33.html#unique-entry-id-33http://www.showmemissouri.net/pages/taste_files/b53e977b04d9174420a6a8c2f31f448c-33.html#unique-entry-id-33 By Elizabeth Hey

Inspired by Missouri’s bounty and changing seasons, the Barred Owl is equally butcher shop and restaurant.

On a Friday night, every table was filled in the warehouse-style space embellished with stained concrete flooring, Edison lights and an open kitchen. A centerpiece bar ramped up the bustling vibe. Through a side door, the cozy butcher shop, with its long display case, felt like stepping into an Old World purveyor.

Owners Ben Parks and Joshua Smith define their cuisine as Southern-Midwestern American. Southern influences originate from Joshua, who owned a restaurant in New Orleans. Ben describes his Midwestern charcuterie as leaning toward Spanish and Italian influences.

“Joshua and I both believe in farm-to-table sourcing and base our menu, as much as possible, on what’s coming in season with our farmers, who are primarily 50 miles or less from Columbia and exclusively in Missouri.” says Ben, who grew up in Columbia and graduated from the Culinary Institute of America in Hyde Park, New York. “Our menu is a constant evolution, and even successful dishes are on for only a month before rotating off.”

Meats, cut from the whole animal, are matched with fresh produce and not overpowered by heavy sauces or seasonings. Missouri’s Goatsbeard Farm, Hemme Brothers Creamery and Green Dirt Farm supply cheeses. From-scratch breads and desserts are deliciously straight-forward. And their innovative cocktail program, according to Ben, offers the largest selection of spirits in Columbia and features hand-made bitters, mixers and freshly squeezed juices.

At dinner, my husband and I started with sweet potato hummus slathered on house-made flatbread, garnished with fried black-eyed peas. Warm milk and honey rolls incorporated a Dark Matter porter beer from local Logboat Brewing Company. The butcher board showcased the variety of charcuterie.

“First-timers are encouraged to try our board because we rotate five different items on it each night from our pâtés, 20 different salamis and up to ten different sausages using pork, lamb, goat, rabbit and duck,” says Ben.

The praise-worthy lamb lasagna layered béchamel and parmigiano-reggiano cheese. Fork-tender “butcher’s style” oxtail ragu was served on bowtie pasta smothered in a rich tomato-based gravy. For those who love sweets, desserts change regularly so there’s always something new to try. ]]>info@showmemissouri.netTASTE2018-11-05T11:45:24-06:00http://www.showmemissouri.net/pages/taste_files/47ef607f0e240cd37eb8a021a15eb550-32.html#unique-entry-id-32http://www.showmemissouri.net/pages/taste_files/47ef607f0e240cd37eb8a021a15eb550-32.html#unique-entry-id-32 By Elizabeth Hey

It’s no surprise that the Red Onion Café has maintained a loyal following since it opened in 1995. My husband and I stopped for lunch on our way home from Tulsa and, even on a Monday, the short wait around noon attested to its popularity. On weekend nights, reservations are recommended.

Long-time restaurateur David Blum serves from scratch cooking in a cozy, 100-year-old downtown building—free municipal parking lies adjacent to the café. Specialties range from tasty appetizers to pastas, to hamburgers and steaks and tempting desserts.

Next to us, an older woman was dining solo but received a constant flow of attention. “Miss Betty” stops in several times each week, gives the staff Christmas cards and is walked to and from her car when she visits. We struck up a conversation and, although we’d already ordered, I asked about her favorite dishes. She immediately listed the smoked chicken dip, French onion soup and the smokehouse turkey sandwich. When she dines with her son, he always orders a double portion of the bourbon maple glazed pork chop.

I noted that a number of tables ordered an appetizer. No wonder. The signature smoked chicken dip fused chicken smoked in-house and mild Anaheim peppers. Beautifully plated bruschetta misto, a deconstructed version of bruschetta that’s generous enough for four, came with herbed cream cheese and marinated olive salad for piling on the grilled focaccia.

I ordered the café’s most popular lunch entree, Dave’s fried chicken salad topped with lightly crusted coconut fried chicken strips. Fresh and flavorful, I drizzled it with homemade honey-mustard dressing. My husband chose the “Love Me Tender” sandwich—grilled tenderloin medallions enhanced with garlic parmesan butter and cheese on a brioche bun. The restaurant slices whole tenderloins for its filet mignon dinners and uses the ends for this fork-tender steak sandwich. The Arkansas smokehouse chicken pasta remains a standout, too. Noteworthy sides include butter fondue broccoli and loaded smashed potatoes.

The beer selection features drafts from the Springfield Brewing Company and Kansas City’s Boulevard Brewing Company. Wine is available, but the list isn’t as extensive.
Local Apple Road Farm creates desserts each week. There’s always a low carb option, such as low-carb strawberry cheesecake. Hank’s Cheesecakes in St. Louis also supplies desserts, bringing the total up to a constant eight or nine.

The Red Onion offers a full menu for informal gatherings or custom catering to accommodate weddings, events and banquets.

Visit RedOnionRestaurants.com for more information.]]>info@showmemissouri.netTASTE2018-08-20T15:22:51-05:00http://www.showmemissouri.net/pages/taste_files/05aee06f670d9a000ad0aedb2cfcd713-31.html#unique-entry-id-31http://www.showmemissouri.net/pages/taste_files/05aee06f670d9a000ad0aedb2cfcd713-31.html#unique-entry-id-31By Elizabeth Hey

Pasta aficionados will find much to love at Black Walnut Bistro where Nick and Brittany Renfroe whip up noodles on a daily basis. Hand-made egg fettucine and spaghetti serve as the cornerstone for their dishes that incorporate a variety of from-scratch sauces and toppings.

Situated on Hermann’s quaint main thoroughfare, the couple opened the restaurant in 2011, naming it after Missouri’s state nut. With few exceptions, every dish and sauce is made from scratch. Brittany, who studied textile apparel at the University of Missouri, designed the red and black interior and cooks side-by-side with Nick. Most weeks Nick’s grandmother comes in and whips up her caramel apple cake.

“While at MU, I studied abroad in Florence,” says Nick. “That summer, I made my first pasta and fell in love with the food, so I studied at the French Culinary Institute in New York City after college and dreamed of opening my own restaurant.”

On a chilly evening, my husband and I began our meal with a hand-crafted white caramel apple sangria. Besides the signature sangrias, there’s a thoughtful selection of local and domestic wine, plus craft beers from St. Louis and beyond. For starters, we ordered the smoky-sweet tomato bisque garnished with pork belly croutons and shredded asiago. Crisp, panko-breaded zucchini spears came plated with a tasty lemon aioli dip and didn’t last long.

Pasta dishes ranged from a twist on traditional spaghetti and meatballs to chicken carbonara and popular lobster-shrimp fettuccine in parmesan cream champagne sauce. The impressive spaghetti and ribeye steak meatballs paired well with the plum tomato marinara and fresh basil—the plump meatballs were cooked sous-vide and finished on the grill for a seared outer crust. An entire meal can be made from the menu’s satisfying mac n’ cheese variations—spinach and artichoke, buffalo chicken or bacon and mushroom. Hand-cut aged steaks offered another option, but we had come for pasta.

Noteworthy sides included hand-cut cajun fries. Par-fried, or double fried, to order, they’re finished at high temperature for extra crispiness. Maple bacon Brussels sprouts are quartered and flash fried, then drizzled with warm maple bacon vinaigrette—sure to please the most skeptical veggie eaters.

Desserts change daily, and selection is limited compared to the extensive menu. But after filling up on pasta, no one seems to notice. We shared the decadent banana bread pudding drizzled with brandy butterscotch sauce. After a few bites, we boxed the rest of the generous portion to enjoy another day.

For more information, visit facebook.com/BlackWalnutBistro.]]>info@showmemissouri.netTASTE2018-05-08T09:47:54-05:00http://www.showmemissouri.net/pages/taste_files/7360fdb9ee87c5de4687a0c4f154d8d9-30.html#unique-entry-id-30http://www.showmemissouri.net/pages/taste_files/7360fdb9ee87c5de4687a0c4f154d8d9-30.html#unique-entry-id-30 By Elizabeth Hey

In the near future, tiny Versailles, population 2500, might just be known for its up-and-coming brewmaster, Chris Byars. Owner of the Bee’s Knees Ale House with his wife, Pam, they met on a blind date at the lake on Friday the 13th.

Pam manages the restaurant, which is known for built-to-order pizzas topped with house-made sauces. Specialty pizzas rotate into the repertoire. Sandwiches, nachos and salads also compliment the craft beer.

Although the brewery opened two-and-half years ago, Chris’ passion for brewing started much earlier. His pharmaceutical and industrial manufacturing career spans the past 20 years and involves extensive overseas travel. Along the way, Chris was introduced to outstanding brews in the Czech Republic.

“I tried to find beers here in the states like those I’d tasted in Europe, but none were up to par,” says Chris. “So I became the ultimate do-it-yourselfer and started brewing at home about ten years ago.”

Within the historic building, once a Packard dealership that now houses the restaurant, Chris creatively engineered a micro-brewery based on his experience with pharmaceutical technologies. But that changed recently. Given the popularity of Bee’s Knees ale, production was moved to a separate building down the road. Bottling started in mid-June.

“I recently traveled to the Craft Brewers Conference in Nashville where I picked up new, state-of-the-art equipment from overseas,” says Chris. “Our expanded brew house is ten times larger, and I’ve built a bottling line so that we can distribute around the lake.”

At the brewery, five beers remain on tap with the sixth changing seasonally. Beers feature honey and honey malt, which pay homage to the company name. “Electric Nectar” ranks as the most popular; the crisp, five-percent alcohol, blond ale utilizes honey malt for a hint of sweetness and a raspberry-infusion for summer. Chris’ business partner, Michael Garber, a former funeral home director, built the brewery’s furniture and bar. “Six Feet Bee-Low” alludes to his previous business. “Hazy Hive,” a high protein, light German-style beer incorporates wheat malt for easy drinking. “Pollinator Porter” reflects an English-style beer.

“We live on a farm north of town, and our three kids are involved here,” Chris explains, “Our goal is to make quality craft beer served in a family-friendly environment that’s welcoming to any age. Along with our casual menu, we offer kid’s meals plus events for the whole family.”

For more information, visit facebook.com/Beeskneesbrewingcompany.]]>info@showmemissouri.netTASTE2018-02-07T13:23:19-06:00http://www.showmemissouri.net/pages/taste_files/c0e5a763cf506958150b45973520054c-29.html#unique-entry-id-29http://www.showmemissouri.net/pages/taste_files/c0e5a763cf506958150b45973520054c-29.html#unique-entry-id-29 By Elizabeth Hey

Smack dab in the middle of Fulton’s Brick District and tucked behind the delightful Smockingbird’s boutique, Fulton Café serves up authentic, and addictive, Cuban fare alongside American sandwiches, salads and soups. In 2017, the cafe was voted first place as the “Best Local Restaurant” in the Fulton Sun’s “Callaway’s Best” contest.

According to Cuban-born Iris Atkinson, co-owner with her husband, John, recipes hail from the Cuban cookbook that brides-to-be have received for decades. Iris should know. She immigrated to the States on her tenth birthday; her entire extended family still resides in Miami and Cuba, except for her mother who also lives in Fulton.

In 2008, the cafe opened its doors—the dream of Iris’ sister and brother-in-law who followed the Atkinsons from Florida to Fulton, where John grew up. But after a particularly icy winter, they handed off the keys to the historic brick building and moved back to Miami. When Iris and John took over the “lunch only” cafe, Cuban fare wasn’t on the menu. Inspired by her heritage, Iris began experimenting with a daily Cuban special.

“Each afternoon, our special sold out, so we added Cuban entrees to our menu,” says Iris.
Sofrito, a mixture of onion, green pepper and garlic, sautéed in olive oil and white wine remains the foundation of most recipes. Sweet and savory often intermingle in entrees. Pork shoulder starts roasting in the morning; fork-tender by 6 p.m., it’s ready for the next day’s entrees. Of the menu’s Cuban specialty coffees, cortadito was my personal favorite concocted with sweetened espresso, evaporated milk and sprinkled with cinnamon. Beans are sourced from Miami.

My husband and I ordered chicken fricassee marinated in a sofrito-based tomato sauce that incorporated green olives and raisins—an unlikely combo to our American palate—that paired wonderfully together. Roasted pulled pork came with a side of tangy mojo sauce combining orange, lemon and lime juices; cumin; white onion and garlic. Entrees included sides of white rice and black beans infused with bell peppers, onions, garlic, bay leaf and apple that, according to Iris, is a day-long process. We tried plantains two ways: flattened green plantains that were fried, smashed and fried again, called tostones; and ripe plantains that were simply quartered and fried.For an easy dive into Cuban cuisine, the popular Cuban sandwich teams roasted pork and ham, Swiss cheese, dill pickles and butter layered between freshly baked, traditional bread. The dough is shipped in monthly from Miami. The Cuban frita burger, a blend of beef, pork and chorizo drizzled with sauce on the “high” end of mild, won second place in the “Best Burger” category in 2017’s “Callaway’s Best” contest.

Visit mkt.com/fulton-cafe-llc.com for more information.]]>info@showmemissouri.netTASTE2017-11-06T10:27:16-06:00http://www.showmemissouri.net/pages/taste_files/d466a1a23ce186a73da6155deed32064-28.html#unique-entry-id-28http://www.showmemissouri.net/pages/taste_files/d466a1a23ce186a73da6155deed32064-28.html#unique-entry-id-28 By Elizabeth Hey

By all accounts, Third Street Social has made a name for itself in just over a year—not only in the community but among Kansas City’s restaurant owners and chefs. Recently honored as “Restaurateurs of the Year” by the Greater Kansas City Restaurant Association, owners Domhnall Molloy and Andy Lock’s track record includes five popular restaurants with Third Street’s all-scratch, chef-driven kitchen as their latest success.

Diners enter historic Arnold Hall on the steps where former President Harry Truman announced the start of his political career. Built in 1946 by Sherwood Manufacturing, it was eventually donated to Lee’s Summit for a community center. Years later, the brick building stood vacant before Lock and Molloy purchased it at auction.

Restored to its former glory and listed on the National Historic Register, original trusses support the barreled wood ceiling. Modern touches define the chic bar: marble tile, a gleaming copper countertop and wood burning fireplace. Seating options range from cozy circular booths, high tops, the 18-seat Truman table and three-season patio.

“We worked on the menu for about a year and took research trips to Chicago,” says Chef Molloy, who trained at Portland’s Western Culinary Institute.

According to Molloy, the bar program remains integral to the restaurant. The scratch bar serves a rotating cocktail menu, a large selection of bourbons including an exclusive “American Prairie Bourbon” that’s aged an extra three months in rye barrels, 24 beers on tap, 16 wines by the glass and 60 labels.

My husband and I opted for the popular Sunday brunch. Starters include the bestselling crispy fried Brussels + cauliflower, paired with jalapeno aioli and a tangier malt vinegar aioli, flavorful Korean steak tacos and creamy deviled eggs topped with a spear of Nueske’s thick bacon. Some tables simply order three or four appetizers and call it a day. But the enticing entrees called for more.

Fresh walleye fingers are lightly battered to perfection, as is the buttermilk-brined fried chicken; its crispy coating didn’t hint of oil. Biscuits and gravy feature a slightly spicy, chorizo verde gravy (worth throwing calorie-counting out the window) over tender drop biscuits. Covered in flaky pastry, chicken pot pie, baked in a cast iron cassoulet with red wine-braised chicken, is reminiscent of Coq au Vin. Savory-sweet Korean steak and noodle salad intermingles crispy and boiled noodles with the same bulgogi marinated flank steak as the tacos. Other highlights include fish flown in four times weekly, house smoked and cured pastrami and, for dinner, bone-in ribeye for two.

Pastry chef, Nikki Foster, makes dessert impossible to ignore. Granny Smith apple pie layers salted caramel and cinnamon accompanied by house-made salted caramel ice cream, oatmeal cream pie (actually soft cookies baked daily) comes filled with sweet buttercream frosting, and chocolate peanut butter mousse cake layers dark chocolate ganache topped with Heath bar crumbles. All a definite hit and generous enough share.

Visit ThirdStreetSocial.com for more information.]]>info@showmemissouri.netTASTE2017-08-15T16:54:50-05:00http://www.showmemissouri.net/pages/taste_files/e3d99cefefd9556c464035abb3e745ca-27.html#unique-entry-id-27http://www.showmemissouri.net/pages/taste_files/e3d99cefefd9556c464035abb3e745ca-27.html#unique-entry-id-27 By Elizabeth Hey

Barbeque is certainly king at Buzz’s BBQ and Steakhouse, where customers have been coming back for more since 1999.

Filled with comfy booths under pendant lighting, this popular spot usually has a wait on most weekend nights. Throughout the restaurant, owner Jim Buzzard’s memorabilia—fishing, baseball, vinyl records and dirt-track racing—takes patrons down memory lane.

Jim and his wife, Mary, started their culinary journey in Walker, Missouri, several miles east of Nevada. At the time, Jim was building high-performance racing engines for a living. Jim dabbled in barbeque while at the races and started smoking ribs near his mechanic shop. His hobby turned into Buzz’s Mini Market and Deli. Eventually, they added a dining room, and people came from every state.

After 2006, the restaurant moved to Nevada. Its current and third location—bigger each time—conveniently sits directly off Highway 49 at Camp Clark exit 101. Three years ago, their daughter, Amy, and her military-career husband moved to town so that she could help with the ever-growing business.

Meats, smoked out back for hours using a secret blend of wood, are seasoned with a house-blended dry rub. Signature smoked pork ribs, made fresh daily in time for the lunch crowd, literally, fall off the bone. Savory brisket is slow-smoked overnight and cut on the thicker side. Delicious burnt-ends are caramelized with just the right amount of tenderness. And the smoked half-chicken quickly became one of my favorites. Sauces aren’t made in house, but that’s easily forgiven with the quality of meats. Other top picks include fried catfish, steaks, burgers and salads topped with smoked meats.

The “sleeper” on the menu became evident when the waiter brought out the Betty Baked Potato, named after a customer in Walker who routinely ordered the combination. Word got around, and it soon became a menu staple. What’s not to love? It’s a massive potato crowned with brisket (ham or pulled pork), barbecue baked beans, onions, jalapenos (optional for a less spicy dish), butter and sour cream on the side. At $10.99, this bargain makes tasty leftovers for those who can’t finish. And if you’re in the mood for fries instead, Betty Fries are topped with the same ingredients.

Sides include fried green beans with chipotle ranch dipping sauce, grilled veggie skewers, spicy corn-battered corn bites (somewhat like a hush puppy), breaded mushrooms, onion rings or fries. Barbecue beans combine chunks of burnt ends in a thick sauce. And unusual smoked cabbage is cooked with seasoned butter and served with cheddar cheese.

Carry-out and catering remains popular year-round. Groups of up to 70 people can choose a buffet or plated meal in the banquet room.

For more information, visit Facebook.com/BuzzsBbq.]]>info@showmemissouri.netTASTE2017-05-19T15:43:01-05:00http://www.showmemissouri.net/pages/taste_files/7cc9a28c71e1773870f867e9ea2698d9-26.html#unique-entry-id-26http://www.showmemissouri.net/pages/taste_files/7cc9a28c71e1773870f867e9ea2698d9-26.html#unique-entry-id-26 By Elizabeth Hey

Just steps from Kansas City’s Power and Light District, a cozy Italian spot is turning heads and intriguing palates at boutique Hotel Phillips.

Newly opened, Tavernonna Italian Kitchen showcases the inspiration of five-time, James Beard-nominated Chef Michael Kornick of Chicago and Executive Chef Bryant Wigger, who has returned to his Midwestern roots from the West Coast. Wigger spent 16 years working at Four Seasons Beverly Hills and other establishments. He’s the linchpin of the stellar menu that serves breakfast, lunch and dinner.

Dinner was an adventurous affair in the sleek dining area surrounded by floor-to-ceiling windows. Classic Italian dishes delivered traditional comfort with noteworthy embellishments. Ingredients from local purveyors included Farm to Market Bread Company, fresh greens grown hydroponically at Missing Ingredient, an urban farm in the Crossroads, and beef from Hatfield Ranch near Marysville. However, the extensive wine list hails primarily from Italy and California.

“Recipes are traditional but with a twist to surprise our diners,” says Chef Wigger. “Plus, we make our own pastas, sauces and ricotta.”

Mouthwatering starters included bruschetta topped with fresh mozzarella, thyme-roasted mushrooms and drizzled with 12-year aged balsamic. Farm to Market rosemary bread came with lemon ricotta, quince marmalade and a sprinkle of sea salt. Baseball-sized Nonna’s meatballs are 100 percent ground brisket presented on a pool of freshly made Pomodoro sauce.

Pasta spanned the gamut. Baked ziti al forno with house-made spicy lamb sausage, pecorino Romano and arugula pesto quickly became a table favorite. Spaghetti cacao e pepe featured scratch noodles subtly flavored with black pepper, sprinkled with pecorino cheese and served with a poached egg on top. Hearty rigatoni incorporated bite-size chunks of braised beef.

Absolutely outstanding, the grass-fed, Hatfield Ranch 17-ounce ribeye will hold its own with any steak in the city. Grilled to perfection with shaved parmesan and drizzled balsamic, the steak accompanied roasted whole garlic and rosemary fingerling potatoes. Worth every penny of the $49 price tag and generous enough for two. On the opposite end of the food chain, the whole Branzino, Mediterranean sea bass, flown in from Greece, came artfully plated with caramelized fennel and capers in a luscious, brown butter sauce.

To finish we chose, creamy gelato and sorbetto from local Glacé. For summer desserts, Chef is adding a moist olive oil cake filled with a slightly tart rhubarb compote alongside strawberry gelato.

After dinner, stroll through the Art Deco lobby with its green velvet couches, elaborate bronze and nickel metalwork, walnut paneling and stylish light fixtures. The grand staircase boasts the eleven-foot Goddess of Dawn, created in 1931 by Kansas City sculptor Jorgen Dreyer. On the National Register of Historic Places, the recent $20 million renovation combines 1930’s elegance and design with modern amenities in the 216 guest rooms and public areas.

Don’t miss the unassuming doorway to the right of the lobby’s registration desk. Tucked away downstairs in a long-forgotten mail sorting room, P.S. Speakeasy is another 1930s incarnation. Plush seating and a cozy ambiance make the perfect spot to linger with a craft cocktail.

Valet hotel parking is complimentary for diners.

Visit HotelPhillips.com/tavernonna for more information.]]>info@showmemissouri.netTASTE2017-02-08T11:47:28-06:00http://www.showmemissouri.net/pages/taste_files/418619a051e4dd95d3e041abc6616573-25.html#unique-entry-id-25http://www.showmemissouri.net/pages/taste_files/418619a051e4dd95d3e041abc6616573-25.html#unique-entry-id-25 By Elizabeth Hey

Farm-to-table is the gold standard at Dobyns Dining Room.

The stellar Sunday brunch features ice carvings and live music. Lunch and dinner in the 290-seat dining room remain busy year-round. Thanksgiving brunch reservations open August 1; last year, it sold out in three days.

Why all the buzz? Housed in The Keeter Center, reminiscent of the State of Maine lodge at the 1904 World’s Fair, Dobyns serves regional fare on the College of the Ozarks campus, ten minutes south of downtown Branson. Much of the food is grown or raised on property, and the college’s philosophy involves students every step of the way.

Smoked bacon and pork loin come from the campus-run hog farm and processing plant. Pastas, jellies and jams are prepared in-house. Vegetables are picked garden-fresh. Flour, ground by students at the on-site grist mill, is kneaded into fluffy, whole wheat yeast rolls. Products from the campus dairy herd include custom ice cream flavors dreamed up by students.

It all happens under the leadership of Executive Chef Robert Stricklin, who worked in four and five-star restaurants around the world before he helped develop the certified culinary arts program. The college believes in giving young adults who can’t afford a degree the opportunity to graduate debt-free by working 15 hours per week at 100 campus stations. Approximately 110 students work in the kitchen alongside professional chefs. Students also wait tables. More than 90 percent of the menu is created from scratch.

On a Saturday night with live piano music in the background, my husband and I started with appetizers: tasty fried green tomatoes breaded with campus cornmeal and topped with house jalapeno jelly, pan-seared hickory-smoked catfish cakes served with slaw and a delightful tomato tartar sauce and corn fritters. My salad came with creamy house-made Ricotta cheese and pear-honey dressing. The outstanding signature, smoked tomato soup, was served with a dollop of whipped pesto cream and cornbread biscotti, winner of a student competition. Warm cranberry-cinnamon biscuits and yeast rolls accompanied apple butter in a mini iron skillet.

My pork pomodoro entrée featured campus-made products: tender pork medallions basted with pesto, garden tomatoes and roasted garlic over cornmeal polenta. My husband opted for satisfying pot roast served with mashed potatoes, rich brown gravy and vegetables. We sampled the to-die-for barbecue mac, homemade elbow noodles drenched in smoked Gouda cheese sauce with chunks of hickory-smoked pulled pork and caramelized topping.

A cake devotee, I couldn’t resist the massive slice of ten-layer chocolate cake filled with chocolate ganache and garnished with fresh whipped cream and raspberry sauce. It’s enough for four, and its leftovers enticed us to return for lunch before heading home from our Branson weekend.

Visit KeeterCenter.edu for more information.]]>info@showmemissouri.netTASTE2016-11-18T09:40:58-06:00http://www.showmemissouri.net/pages/taste_files/91048da7043c262c01305b0b61d82ffb-24.html#unique-entry-id-24http://www.showmemissouri.net/pages/taste_files/91048da7043c262c01305b0b61d82ffb-24.html#unique-entry-id-24 By Elizabeth Hey

For those who appreciate great cuisine, top-notch service and a lovely setting, Piropos delivers—delightfully.

Serving authentic Argentinean fare, it boasts a bird’s-eye view of the Kansas City skyline. Its moniker is a nod to the Latin tradition of a “piropo,” a poetic or flirtatious compliment to a woman. There’s even a monthly piropo contest with dinner for two as the prize.

Strongly influenced by Europe, Argentina’s cuisine merges the flavors of Spain, Italy, France and other ethnicities. The result? Simple and savory, without being overly spicy. Piropos’ menu specializes in excellent cuts of meat, seafood flown in by charter plane, lamb, pork and pasta. From start to finish, items are created in-house: a trio of dips made daily accompany the bread service, empanadas, soups and sauces and luscious desserts. The 300-plus wine list hails primarily from South America. Argentinian cheeses, salt and spices are air-shipped bi-monthly.

As longtime Parkville residents and entrepreneurs, Gary and Cristina Worden had a vision to bring the tastes of Cristina’s homeland to the Midwest. Married nearly 28 years, Cristina remarked that Gary loved the way she cooked and asked if she could design a restaurant menu. A chef-friend and restauranteur in Miami looked it over and gave the thumbs up.

With that confirmation, the original Parkville location opened in 2001 on a hillside where the Wordens had enjoyed impromptu picnics or a bottle of wine. In 2005, Piropos moved to its current location and added event space for up to 140 diners plus a wedding chapel. Throughout the years, traditions of Cristina’s upbringing have inspired the menu.

“Many recipes come from my mother, or I work with our chef to create authentic dishes,” says Cristina.

On a Saturday night, the restaurant buzzed with conversation and the clinking of wine glasses. My husband and I started with bread and dipping sauces: chimichurri, garlic aioli and fresh pepper relish. Empanadas were a must; doughy pockets stuffed with three cheeses, chicken with roasted peppers and seasoned beef tenderloin. The velvety Argentinean-style crab bisque and savory mushroom soup were first-rate. Appetizers included perfectly-seared, jumbo scallops wrapped in Applewood-smoked bacon over corn relish and brie en croute drizzled with apricot aji molido (Argentinean ground red pepper) preserves and honey balsamic reduction.

Entrees came beautifully plated with generous portions and exceptional sauces. The signature peppercorn-encrusted filet in brandy cream sauce was accompanied by au gratin potatoes and sautéed mushrooms. Pan-seared wild Alaskan halibut with julienne vegetables in a roasted red pepper sauce topped oh-so-creamy lobster risotto. Sweet tooths, like me, ogle at the dessert selection, all made in-house. The banana cake layered with whipped cream cheese icing on a pool of crème anglaise and raspberry sauce is so popular that customers order it in sheet cakes for parties and luncheons.]]>info@showmemissouri.netTASTE2016-08-10T15:54:07-05:00http://www.showmemissouri.net/pages/taste_files/efd9737ff1fae9c0c4bcae2ac810576d-23.html#unique-entry-id-23http://www.showmemissouri.net/pages/taste_files/efd9737ff1fae9c0c4bcae2ac810576d-23.html#unique-entry-id-23 By Elizabeth Hey

Chandler Hill Vineyards describes itself as Tuscan-inspired, with a Napa twist and a Missouri soul. As my husband and I stepped into the impressive tasting room and then out onto the expansive deck, it was just that. The vineyards, a spring-fed lake and the Osage Valley fanned out below us. Worlds away from the city, Chandler Hill is a convenient 45 minutes from downtown St. Louis.

The vineyard’s fascinating history dates to the early-1870s. Freed slave Joseph Chandler traveled north on the Mississippi River from the Civil War-torn South and settled near Defiance. Befriended by the Fluesmeier family, who farmed the property, Chandler helped work the land for many years. He died in 1952 at age 98.

The tasting room and winery stand on the site of Joseph Chandler’s modest cabin. Stones from its foundation surround the waterfall at the winery’s entrance. When the tasting room was built in 2007, artifacts were uncovered including a shotgun, rifle, tools and china—now proudly displayed.

Chandler Hill’s wine list features award-winning Missouri labels from its own Chambourcin, Vignoles, Seyval Blanc and Norton grapes. They also produce a Norton port and a refreshing, Vignoles white port. West Coast wines round out the offering. Several labels produced by the vineyard take their names from the property’s heritage. The smoky, “Savage” Norton commemorates a .22 rifle hanging in the tasting room. And smooth, crisp “Gray House” Vignoles refers to a German immigrant who lived on-site.

The vaulted tasting room accommodates diners and large parties. At one end, above the sizeable, U-shaped bar hangs a handcrafted candelabra. A floor-to-ceiling, stone fireplace flanks the opposite end. In warmer months, the deck makes the perfect spot for relaxing or dining.

An excellent menu offers seasonal choices highlighting local bounty, produce from an on-site garden and newly-released wines. We ordered the well-prepared salmon with lemon caper butter, a still-sizzling flat iron steak and the King Buck Burger, a house specialty, topped with caramelized onions, cheddar cheese and house King Buck barbecue sauce. A Vidal Blanc and Norton paired perfectly with our entrees. House-made desserts rotate through the menu, and the blueberry banana crème pie and carrot cake with cinnamon frosting were both delicious.

Chandler Hill hosts a number of events: themed dinners, monthly wine club dinners, live entertainment on weekends and private tours accompanied by tastings and an optional lunch.

For more information visit ChandlerHillVineyards.com.]]>info@showmemissouri.netTASTE2016-05-12T15:29:17-05:00http://www.showmemissouri.net/pages/taste_files/4046ee4b3c25c2d32ed86a0209083cbb-22.html#unique-entry-id-22http://www.showmemissouri.net/pages/taste_files/4046ee4b3c25c2d32ed86a0209083cbb-22.html#unique-entry-id-22 By Elizabeth Hey

In the quilter’s mecca of Hamilton, Blue Sage Restaurant is worth the trip, whether you quilt or not.

Opened in August 2014 and named after a midwestern wildflower, photos on the walls of the surrounding farmland reflect those roots. Executive chef Chad Rigby delights locals and visitors with his ever-rotating menu of contemporary American fare.

Rigby was lured from his executive sous chef position in Salt Lake City by a co-owner of Missouri Star Quilt Company, who persuaded Rigby and his wife, Taren, to pack up and put their culinary stamp on the tiny town of Hamilton, population 1,809.

“I like to start with classic dishes and add a twist, but still keep them familiar,” says Chef Rigby. “It’s fun to watch people try something new or different than what they imagined and enjoy it.”

After my friend, Diane, and I browsed the quilt shops, we sat down to dine at Blue Sage. According to Rigby, with the exception of a few popular items, the menu changes quarterly. Blue Sage takes pride in serving from-scratch cuisine, cooked-to-order.

For starters, we chose the ever-popular pomme frites—perfectly golden-brown and seasoned lattice-cut fries topped with parmesan cream and chives. The scrumptious artichoke and lobster dip laced with asiago cheese and leeks. Even the bread and butter service was creative, served on a cured tree trunk with house-made blackberry-raspberry and honey butters.

Next we sampled the coconut berry salad drizzled with the restaurant’s signature cinnamon vanilla dressing. According to Rigby, it will probably never leave the menu because of its popularity. It’s often ordered topped with maple glazed Atlantic salmon or chicken.

Much of the summer produce is grown on Trammell Ranch, just south of Hamilton. Entrees reflect that local goodness. The flakey crust of the bestselling pot pie hid a velvety, vegetable cream sauce folded into roasted chicken and topped with garlic mashed potatoes and carrots—a satisfying rendition of this midwest classic. Rigby’s beef stroganoff definitely pleased. Pan-seared beef, topped with cremini mushrooms and a roasted garlic and mushroom demi-glace was generously ladled over egg pappardelle pasta. And grilled salmon, drizzled with the fruity infusion of melted raspberry-blackberry butter, costarred with a side of fried fingerling potatoes topped with savory arugula tossed with sweet raspberry vinaigrette, diced apples, cranraisins and goat cheese.

To finish, the baked banana brulée and ice cream was simple, yet elegant—a banana sliced lengthwise and warmed in the oven, then sprinkled with sugar before a chef’s torch caramelized the sugar.

And for those who want to take a taste of Blue Sage home, the restaurant is bottling its lauded cinnamon-vanilla dressing and raspberry balsamic reduction.

For more information visit Facebook.com/bluesagedining.]]>info@showmemissouri.netTASTE2016-02-09T16:32:04-06:00http://www.showmemissouri.net/pages/taste_files/c07ff039a0938f8466deccf91a56e78a-21.html#unique-entry-id-21http://www.showmemissouri.net/pages/taste_files/c07ff039a0938f8466deccf91a56e78a-21.html#unique-entry-id-21 By Elizabeth Hey

Fabulous fried chicken has endeared BK’s Place to many a diner seeking comfort food. Word of mouth and Facebook have garnered a following of locals and those traveling in Missouri. On a recent trip to Hannibal, we made a beeline to BK’s for take out.

Our cooked-to-order meal was well worth the 15-minute wait. That’s because owner Kathy Troy knows fried chicken. She managed the KFC in Monroe City for 12 years before it closed permanently in 2008. Missing the restaurant business, Kathy took up the baton in 2013 and started her own place featuring what she knew best—fried chicken. She leased a modest building near Highway 36 and began to work her magic.

Understandably, Kathy won’t divulge her two secret weapons: the breading and the type of oil she uses for frying. Customers can choose from two different breading recipes. The original has a slight kick, while the new breading leaves out the pepper.

“I’ve tried to make my mom’s recipe at home, and it doesn’t taste anything like what we make at the restaurant,” says Kathy’s oldest daughter, Lori, who helps with the business. “Mom says the oil and breading give it that crispy coating while keeping the chicken moist.”

BK’s sells about 700 pieces of chicken each week during spring and summer when lake traffic is heavy. Generously-sized fried tenders and grilled strips are available, too. The chicken strip salad comes with fried or grilled chicken. The small but varied menu also includes hamburgers, a fried or grilled chicken ranch wrap and a tasty taco salad.

The bestselling potato bowl starts with mashed potatoes and corn topped by a diced fried chicken strip. Diners choose either brown or white gravy; shredded cheddar cheese finishes the dish. It’s a meal for two, but no one ever wants to share. Sides are given their own special twist: mashed potatoes and gravy, sweet potato fries, coleslaw and green beans.

“My reward is making people happy with the food and service our customers receive,” says Lori. “Just yesterday, I waited on people from Champaign, Illinois, who called us a hidden gem on their Facebook post. I was thrilled that they left satisfied.”

BK’s is open seven days a week, but it’s best to check the evening hours during the winter, especially on Sunday.]]>info@showmemissouri.netTASTE2015-11-11T14:03:16-06:00http://www.showmemissouri.net/pages/taste_files/4343bcde3fb3878ae0aa376cf3486545-20.html#unique-entry-id-20http://www.showmemissouri.net/pages/taste_files/4343bcde3fb3878ae0aa376cf3486545-20.html#unique-entry-id-20 By Elizabeth Hey

Owned and operated by three University of Missouri grads, Sophia’s restaurant was on my short list to try. The partners’ first restaurant, Addison’s, serves customers in downtown. More than a decade ago, Sophia’s opened as their second successful foray into the Columbia food scene.

On a girl’s getaway weekend, my friend Diane and I dined at this popular south-side spot. The locally-sourced menu revolves around Italian cuisine but diverges into interesting, and memorable, twists on southern European dishes—namely Spanish tapas and Moroccan and Mediterranean fare.

“Our executive chef, Jeremy, has a culinary background and hospitality degree from MU,” says co-owner Matt Jenne. “His passion for food remains the impetus behind our menus.”

Sophia’s Tuscan ambience emanates from its warm color palette, but the restaurant’s most notable feature is its mythological murals that decorate the ceilings and walls. The paintings are by local artist, friend and associate professor at MU, David Spear. His style is akin to Thomas Hart Benton with depictions of the Midwest.

Much of Sophia’s menu is created in-house including mozzarella for the Caprese antipasti, the marinara and all the sauces. Matt said that they’ve gained a reputation for Sophia’s Italian Nachos, deservedly so—fried sheets of pasta chips (much like a wonton) piled high with Asiago cheese, marinara, roasted red peppers, scallions, black olives and chicken. The beautifully plated, sushi grade Ahi Tuna tapa was served on wonton crisps and topped with wasabi vegetable slaw, sweet soy reduction and sriracha aioli. And we almost licked the plate of the Filet Porto tapa: bite-sized beef tenderloin slices, properly grilled medium-rare, crowned with bleu cheese and port wine reduction.

For entrees, recommended Chicken Mudega was served lightly breaded and capped with provolone, sautéed mushrooms, prosciutto and a lovely tarragon cream sauce served over angel hair pasta. The wild-caught Horseradish Encrusted Salmon sounded intriguing, and Matt assured me that once customers try the dish, they order it again and again. The baked horseradish crust drizzled with horseradish honey sauce made a loyal follower out of me. The Mediterranean Chicken Pasta showcased a creamy, pesto Asiago sauce. Paired wines can be ordered by the glass or by the bottle from approximately 30 labels.

For dessert, we split the house-made Almond Brownie Fudge Pudding—brownies and toasted almonds baked in a white chocolate custard and topped with crème anglaise. Big enough to share, it was the perfect finale to an excellent meal.]]>info@showmemissouri.netTASTE2015-08-12T16:39:14-05:00http://www.showmemissouri.net/pages/taste_files/64a30d9d3f4212ef1fdf797a7c3106ae-19.html#unique-entry-id-19http://www.showmemissouri.net/pages/taste_files/64a30d9d3f4212ef1fdf797a7c3106ae-19.html#unique-entry-id-19 By Elizabeth Hey

A crowded parking lot and busy waiting room attest to the homemade goodness served inside Billy Gail’s. For 20 years, this much-loved Branson eatery has served breakfast and lunch.

Located in a 1960s log cabin-style gas station, its original owner was the first conductor for Silver Dollar City’s railroad.

Ozarky and fun, red checked tablecloths and solid red curtains reflect owner Gail Blong’s cheery persona. Oil lanterns, retrofitted with electricity, line the paneled walls. Servers bustle around the small dining areas wearing jeans and red T-shirts touting “One Big Family—Hundreds of Friends—A Tradition” emblazoned on the back.

“The first day we opened without much fanfare,” says Gail. “I knew we’d be successful, and now we serve 400 to 500 people daily during high season.”

On a December weekday morning as my husband and I walked through the door, a woman from Overbrook, Kansas, commented that they’d visited Branson for years, and Billy Gail’s has been one of their go-to spots. Confirming her opinion, the kitschy gift shop/waiting room was already filling with hungry diners. Behind the counter, Gail ran the cash register. As each person paid, they received her sincere sendoff, “Have a blessed day!” One note, Billy Gail’s takes cash and checks.

The tried and true menu has seen minor tweaking throughout the years. Gail’s famous sloppy biscuit combines a homemade biscuit, cheese, sausage and egg smothered with her from-scratch gravy and hash browns. Another winner, the chicken-fried steak with hash browns, also comes covered in her decadent gravy that most people splurge on only during vacation. Four-egg omelets, as feather-light as any I’ve eaten, include Gail’s Famous Omelet stuffed with ham, cheddar cheese, onions, green and red peppers and mushrooms.

And the pancakes! Fluffy cakes lap over dinner-size ironstone plates. Our waitress urged us to order the French pancake, coated in French toast batter before it’s cooked on the grill and dipped in powdered sugar prior to serving. For lovers of French toast, it’s the best of both worlds.

After breakfast, I browsed the floor-to-ceiling shelves that line the walls. Customers and employees bring in antique glassware and knick knacks for sale. I couldn’t resist green and blue retro votives and an antique yellow pitcher that’s perfect for cut flowers—mementos of a newfound favorite in Branson.

Visit online at Facebook.com/BillyGailsCafe. ]]>info@showmemissouri.netTASTE2015-05-12T11:37:20-05:00http://www.showmemissouri.net/pages/taste_files/b2fffd9f63998a0f7067f934e93127b4-18.html#unique-entry-id-18http://www.showmemissouri.net/pages/taste_files/b2fffd9f63998a0f7067f934e93127b4-18.html#unique-entry-id-18 By Elizabeth Hey

In 1996, Todd and Susan Schapira opened Abigail’s in the former Mt. Nebo Baptist Church. Five years later, they moved to Rocheport’s historic Central Street corridor. It’s no wonder that Abigail’s receives high praises considering the Schapira’s zeal for culinary innovation and almost 50 years of combined experience in the restaurant business.

Both Mizzou grads, Todd and Susan met lifeguarding in the summer. After college, Susan trained Todd at a Columbia restaurant, and “the rest is history,” according to Susan. Both dreamed of opening a restaurant but wanted to be involved with their young family. That’s when Rocheport popped up on their radar.

“We literally live 20 seconds away with our two teens and five, crazy Boston Terriers,” says Susan. “We still wear many hats, and at Sunday lunch, the entire family works at the restaurant, which is named after our daughter.”

The menu—written on a dry erase board—changes daily based on seasonal produce.

Susan’s inspiration often comes while eating out or thumbing through magazines. Todd does more research, but many recipes are simply created. Diners can always expect beef, seafood and pasta with lamb, pork and veal alternating into the menu. Reservations are a must, especially on weekends. Even on a Thursday night, the 35-seat restaurant was full.

“I love to get local produce from a farm near the river called the Veggie Patch,” says Susan. “The owner stops by every Friday afternoon, and I shop from the back of his loaded pickup.”

To start our dinner, my husband and I ordered the wild rice and apple pancake with brie, an amazing combination of sweet and savory. As an entrée, I couldn’t pass up the lobster, shrimp and scallop ravioli topped with fresh basil and Asiago cream sauce, surprisingly light and cooked to perfection. Susan doesn’t offer traditional Italian-style dishes; instead she might use a marinara made from peppers and summer squash topped with cashews and feta. In the fall, the pasta might incorporate butternut squash topped with dried cherries, nuts and blue cheese. Her sweet lemon pasta was included in Southern Living’s “Off the Eaten Path” cookbook, and the Washington Post picked it up, too.

“I’m a huge fan of our pasta dishes, and I have a hard time going out for pasta because I feel I can make something better,” Susan explains.

We also ordered the excellent pork tenderloin medallions accompanied by an apricot chipotle. One extremely well-traveled diner remarked that his petite beef fillets topped with Boursin cheese and a balsamic reduction were some of the best he had eaten anywhere.

Dessert can be a difficult decision since Abigail’s is known for seasonal pies and cakes. The moist coconut cake and decadent nut toffee pie confirmed that reputation. There are usually eight desserts to choose from—fortunately, all justifiable after a day on the Katy Trail.

Visit online at Abigails-Restaurant.com. ]]>info@showmemissouri.netTASTE2015-02-12T11:06:41-06:00http://www.showmemissouri.net/pages/taste_files/bab5edf84b8cc1367f4708f3dc04c251-17.html#unique-entry-id-17http://www.showmemissouri.net/pages/taste_files/bab5edf84b8cc1367f4708f3dc04c251-17.html#unique-entry-id-17 By Elizabeth Hey

Voted best room with a view and best seafood restaurant, JB Hooks has been named “Best of the Lake” 14 consecutive years by TheLakeOnline.com.

The large patio and piano bar buzz with happy hour specials and live music that often includes a jazz ensemble on Tuesday, Friday and Saturday nights.

Established in 1995, the restaurant caters to families, couples and large groups. The night I visited, co-owner Bruce Elliott, a 43-year lake resident, circulated through the restaurant welcoming diners.

“We pride ourselves on service,” says general manager Keith Skinner.

Chef William Ferguson, a longtime lake resident, took the helm in the kitchen last spring. Seafood specialties include oysters, lobster tails and king crab legs. Scallops, salmon and dinner specials like Chilean sea bass come in fresh. Ferguson has added several new dishes like the terrific Fresh Day Boat Scallops Rockefeller, which I ordered. Scallops are lightly Cajun dusted, pan seared and served over a bed of sautéed spinach, onion and bacon, then finished with sweet vermouth cream and hollandaise sauces. An extensive wine list offers upwards of 100 different labels, from $20 to $260 per bottle, and 21 wines by the glass.

We started with JB Hooks’ most popular appetizer, Crunchy Grouper Fingers. The in-house creation features strips of grouper rolled in frosted flakes, flash fried and drizzled with honey and raspberry chipotle sauce—so delicious we could have eaten an entrée size.

Entrees include a choice of soup or a generous Italian salad plus vegetable. The excellent Salmon Bisque made with heavy cream has a touch of anisette. Always served are lavosh crackers and a tasty house-made smoked tomato fresh basil cream cheese.

My daughter ordered the signature Steak and Australian Lobster Tail, which has been on the menu since the restaurant opened. A total splurge at $80, the filet was tender and perfectly cooked, and the mammoth tail offered plenty to share. On special occasions, including Valentine’s Day and Mother’s Day, it is offered as an entrée for two at $100, which includes one tail with two complete steak dinners.

“It’s a six-ounce filet mignon and one-pound lobster tail,” says Chef Ferguson. “Most restaurants only serve a six- to eight-ounce tail.”

Desserts, made in-house, include a lighter version of New York-style cheesecake with delectable turtle topping. However, the hit at our table was the brownie stuffed with Reese’s pieces, then heated and topped with vanilla ice cream. It never made it to the to-go box]]>info@showmemissouri.netTASTE2014-11-15T10:34:32-06:00http://www.showmemissouri.net/pages/taste_files/9523a3e683794928b6cefde6342d7246-16.html#unique-entry-id-16http://www.showmemissouri.net/pages/taste_files/9523a3e683794928b6cefde6342d7246-16.html#unique-entry-id-16

By Elizabeth Hey

Ask most locals where to eat in Fayette, and they will direct you to Emmet’s Kitchen and Tap. Housed in late-1800s storefronts on the city’s town square, it is directly across from the picturesque county court house.

Owner Rob Schluckebier named the restaurant in honor of his grandfather. Black and white photos of Grandfather Emmet hang in the bar/dining area that still retains part of the original soda fountain. Antique tin ceilings grace the main dining room, while dark hardwood floors and maple wainscoting yield a cozy ambiance.

Rob and his wife, Cynthia, offer a menu that ranges from sandwiches and salads to pastas and shrimp. Rob’s years of training in New Orleans are evident with a quick look at the offerings.
“I have a Mason-Dixon style of cooking,” says Rob. “I bounce from southern to midwestern cuisine. I use the best quality ingredients and keep it simple.”

Early on, cooking became a passion and hobby for Rob, who grew up in nearby Salisbury. In high school, he and his friends held parties that centered on cooking and eating. As a University of West Florida student in Pensacola, Rob became a line cook in an upscale restaurant. For two summers, he apprenticed in New Orleans and worked briefly at Emeril Lagasse’s first restaurant. Eventually, he studied at the Cooking and Hospitality Institute of Chicago before returning to Fayette. Rob opened Emmet’s in 2003 and met Cynthia soon after.

Rob has developed his own version of Cajun spice dust that he uses to flavor his dishes. He sells it alongside several other sauces that he has created. He also buys his andouille sausage from Lake Charles, Louisiana.

“Cajun creole cooking isn’t about the heat. That’s a misnomer,” says Rob. “It’s about flavor.”
For lunch, I ordered the tasty jambalaya, a chicken and shrimp entrée with tomatoes, peppers, onions, andouille sausage, tasso ham—a cajun cured variety—and rice. I also opted for the grilled chicken Caesar salad. I’d heard rave reviews about the chicken—seasoned in Rob’s spice—and the house dressing.

My husband ordered chicken and andouille gumbo, a northern-style gumbo with a satisfying rich, slightly thick and savory base. We also tried the popular sweet potato stix, first blanched and then fried in a two-step cooking process to make them crispy. Rolled in brown and light sugars, Rob’s spice and some extra spices, they are seriously addictive. Also popular are Emmet’s pasta and beef tenderloin entrées.

During homecoming in the fall, Emmet’s hosts the Schlucke Bier street festival. After a morning parade where Bloody Marys are served starting at 9 a.m., the street is blocked off in front of the restaurant. Under an enclosed tent, an “all-you-can-devour-Cajun buffet” and live music celebrate the season.]]>