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VOLUME 28 | ISSUE 11, 2025
72
Must-Try Sandwiches
Whether you’re looking for a classic meat and cheese or something adventurous, discover the best sandwiches in 417-land.
84
New Beginnings
Peek inside a lovely lake house to uncover the cra speople and designers who brought the homeowners’ vision to life. This issue planted 109 trees through PrintReleaf
oh-so-tasty
The
Parrino’s Special from Queen City Deli was photographed by Brandon Alms.
November departments
uniquetile.com
EDITORIAL
EDITORIAL DIRECTOR KATIE POLLOCK ESTES editor@417mag.com
MANAGING EDITOR & BUSINESS EDITOR DORI GRINDER dori@417mag.com
RESEARCH EDITOR JO JOLLIFF jo@417mag.com
CUSTOM PUBLICATIONS EDITOR & STAFF WRITER JORDAN BLOMQUIST jblomquist@417mag.com
EDITORIAL INTERN ALYSSA RONEY
CREATIVE DIRECTOR SARAH PATTON sarah@417mag.com
ART DIRECTOR JORDAN DYKSTRA jordan@417mag.com
SENIOR PHOTOGRAPHER & DESIGNER BRANDON ALMS brandon@417mag.com
PHOTOGRAPHER & DESIGNER KATY ST. CLAIR kstclair@417mag.com
DESIGN INTERN ALEX GODDARD
PHOTOGRAPHY & SOCIAL MEDIA INTERN TAYLOR COLLINS
DIGITAL EDITOR JAMIE THOMAS jthomas@417mag.com
DIGITAL MANAGER ELIZABETH VANFOSSON evanfosson@417mag.com
CONTRIBUTORS GRACE CHIPLEY-THOMPSON, TESSA COOPER, MOLLY HAYNES, JEREMY MASON MCGRAW-GLOBAL IMAGE CREATION, HEATHER KOHLER, RYAN KOWALSKI, MEG WHITE PHOTOGRAPHY, KRISTIN SHARP, STARTBOARD & PORT, DAN WILLIAMS, EMMA ZAWACKI
BUSINESS
PUBLISHER LOGAN AGUIRRE logan@417mag.com
VICE PRESIDENT OF OPERATIONS AND CUSTOM PUBLICATIONS MEGAN JOHNSONmjohnson@417mag.com
ADVERTISING DIRECTOR LYNDSEY SLAGLE lslagle@417mag.com
SENIOR ACCOUNT EXECUTIVE JANELLE HAIK janelle@417mag.com
ACCOUNT EXECUTIVE KAYLIN HOMAN kaylin@417mag.com
ACCOUNTING MANAGER CARRIE POWELL accounting@417mag.com
OFFICE MANAGER BERNADETTE PRY bernadette@417mag.com
MARKETING DIRECTOR BETHANY BELL bbell@417mag.com
OPERATIONS MANAGER ERIN KINGHAM ekingham@417mag.com
ACCOUNT SERVICES MANAGER KATHY GRIEVE kathy@417mag.com
ACCOUNT COORDINATOR NICKI SHERWOOD nicki@417mag.com
ADVERTISING & BRAND DESIGNER MCKENZIE KEY mckenzie@417mag.com
FOUNDERS
GARY WHITAKER gary@417mag.com
JOAN WHITAKER joan@417mag.com
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Social Life
GO BEYOND THE PAGES
CELEBRATE
Thanksgiving Prep
417MAG.COM
At 417mag.com/thanksgiving we keep a list of places that o er pre-prepared Thanksgiving meals to help you cut down on the holiday stress—when it comes to the food at least. Unfortunately, when it comes to those dinner table conversations, you’re on your own.
Where To See Christmas Lights
INSTAGRAM + FACEBOOK
The holidays mean spectacular light displays on homes, on businesses, throughout parks, in public spaces and in many other places all around the Ozarks. Head to 417mag.com/ holidaylights to see them all. Did we miss any?
Let us know! And make sure you share your Christmastime light tours with us on social @417mag too.
Going Natural
417MAG.COM
Speaking of the holiday decor, if you haven’t gotten your Christmas tree yet and you’re look-
ing for options, we can help you there too. Find a list of local cut-your-own tree farms and more at 417mag.com/christmastrees. When the holidays are over, nd out where to dispose of or donate your tree (real or otherwise) at 417mag. com/treedisposal.
ENTER
Win Your Ultimate Date Night
417MAG.COM
417 Magazine’s Great Dates bundle is back for 2025! From now until November 16 you can enter to win date-night experiences from local favorites like Hotel Vandivort, Oasis Hotel and Convention Center, Garbo’s Pizzeria, The Keeter Center, Georgia Mac’s, Wire Road Brewery and Spring eld Symphony Orchestra. Head to 417mag.com/win to enter now!
Biz 100 Celebration
BIZ417.COM
Celebrate the best of our business community at Biz 417’s annual Biz 100 Party on November 12, 2025, at BMW of Spring eld. Raise a glass with us to the people leading the Ozarks into the future! Get your tickets at biz417.com/rsvp.
DON’T MISS A THING
Visit 417mag.com/ newsletters to sign up for the best local newsletters. Table Talk brings you don’tmiss food news every Tuesday, Datebook o ers the top weekend events every Thursday, and House of 417 is your monthly passport to inspired living.
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The January issue of 417 Magazine shares our favorite ways to warm up this winter. Read it by subscribing now at 417mag.com/ subscribe.
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417-LAND
We are a proud member of the Springfield Area Chamber of Commerce, the Ozark Chamber of Commerce, the Branson Chamber and Convention & Visitors Bureau, the City and Regional Magazine Association, the Nixa Area Chamber of Commerce, the Home Builders Association of Springfield and the Republic Area Chamber of Commerce.
Editor’s Note
IS IT A SANDWICH, OR NAH?
One thing I love about brainstorming is that every idea is valid—in that moment at least. The goal is to throw out as many ideas as you can. It doesn’t matter if it’s an unpopped kernel of a concept. It doesn’t matter if it’s a little too silly.
When you brainstorm as a group, everything’s game, and nothing gets shot down. Sometimes a “bad idea” sparks a conversation that leads you down a creative detour and ultimately deposits you somewhere interesting. Sometimes a seemingly throwaway thought helps you work through a question you didn’t know you had.
We have a little phrase we sometimes use to describe this bad-idea-to-greatidea pipeline, but it includes an expletive, so you might not like it: We sometimes say, “Sh*t grows owers.” And I mean, it really does. You’ve got to throw down a little fertilizer, you know?
We had some brainstorming detours along the way when we were planning this issue’s cover story all about sandwiches at local restaurants. This often happens with dining features, as our hunger grows and our minds wander while we talk about all that good food. This time, it was a debate: Is it a sandwich? It started with the obvious suspects. Is a wrap a sandwich? What about a hot dog? Do tacos make the cut? One of our teammates even suggested that pizza could be considered an open-face sandwich, and several of us sort of lost it. Blasphemy! That was brainstorm meeting rage bait if I’ve ever seen it.
Yet all that chatter served a very helpful purpose: It aided us as we put parameters around the content of this story. We had to nd a way to say, “For this feature, here is how we de ne ‘sandwich.’” Otherwise, we wouldn’t know where to stop as we searched for the best sandwiches around.
We landed here: Wraps, tacos, hot dogs and burgers are not sandwiches in the context of this feature. We love them all, yes, but we will save them for future food features. Pizza, for the love of God, is not a sandwich—and we can’t believe we have to say that out loud.
After that, we had a framework. We had guardrails.
And now, at the end of all our research, you have a list of tasty local sandwiches (starting on p. 72) to use next time you get the midday tummy rumbles and need ideas for fresh local eats.
TALK TO US
AW, THANKS!
I love how your magazine and social media portray places in our town the most eloquently! This video makes me want to visit soon.
MINDY HULL, VIA INSTAGRAM
FOLLOW US FOR THE GOOD
STUFF
The note above refers to a Reel we produced to show o The Table’s ribbon cutting. We love that this note-writer enjoyed getting a sneak peek! And we love sharing these kinds of new and exciting bits of the Ozarks with you. Give us a follow on Instagram (@417mag), so you don’t miss a thing.—Editor
A BOOKISH READ
When 417 Magazine reached out to us and said they wanted to do a piece on our little moody slice of book paradise, creepy decor and all, we were honored, giddy, we were swooning! We opened this store with nothing but a big dream and a stack of brooding paperbacks, and here we are, just a handful of months later… makin’ headlines!
THE BOOK BURROW, VIA FACEBOOK
WE LOVE THIS SO MUCH
Writer Taryn Shorr-Mckee wrote about The Book Burrow (based in Lebanon) in our October edition, and we can’t get over how excited they were to be featured. This shop is run by two book-loving friends, and it’s definitely worth a visit.—Editor
To send us feedback or story ideas, email editor@417mag.com.
In our October 2025 story about Ozarksbased nonpro t HOPE Foundation, we referred to source Jessica Keeton’s husband as Kasey, but that was incorrect. Kasey is in fact the husband of Kandice White, who founded HOPE Foundation. We regret the error.
Contributors
e View from the Middle
THIS MONTH I’LL WALK THE CAMPUS of the University of Missouri with my daughter, retracing steps I first took as a student in 1997, and long before that, steps my dad took as a journalism major in the 1970s.
He’s heading back this fall for his 50th J-School reunion. I’ll be there a few weeks later, taking my first official college visit as a mom.
Different reasons. Different seasons. Same campus.
My dad didn’t just graduate from Mizzou. He built a life rooted in storytelling, which eventually led him to 417 Magazine . When I stepped into his role, I knew I was continuing something meaningful. Now, watching my daughter look ahead to her future, I
can’t help but wonder what story she’ll craft for herself.
We don’t yet know if Mizzou will be her place. But standing here between generations—with my dad behind me and my daughter ahead—I’m reminded how lucky we are to walk these seasons together. This November, I hope you find a quiet moment to look around and give thanks for the people, places and paths that brought you to where you are.
The sandwiches feature took us to some interesting places around town. If there’s one thing we learned, it’s that sandwich slingers are artists who are passionate about their cra . We found creative touches everywhere. This is a secret menu we discovered at The 7th on Walnut in downtown Springfield. It features a handful of options with fun topping combinations, plus some classics. If you want specifics about those luscious top-secret sammies, you’ll have to visit The 7th on Walnut, grab that cute little magnifying glass, and check it out for yourself.
Until you get a chance to go there, flip over to p. 72. There you can find a huge list of great sandwiches and some profiles of the people who sling them. Freelance writer Tessa Cooper covers everything sandwich-related in 417-land, and photographers Katy St. Clair and Brandon Alms capture the beautiful layers of bread, meat, cheese and veggies and more.
PHOTOS BY KATY ST. CLAIR, COURTESY TAYLOR COLLINS
BEHIND THE SCENES Shhh...
Field from the
A Growing Passion
You can still enjoy greenery in your home through the colder months. The Plant Room o ers rare and popular house plants, plus workshops for budding plant enthusiasts.
BY MOLLY HAYNES
HIDDEN GEM
From e Field
EMMA AND BRANDON FEAR
opened The Plant Room
(1349 S. Glenstone Ave., Suite H, Spring eld, shoptheplantroom.com)
amid the chaos of 2020 because they wanted to create a place where the customers could feel a sense of community. “We really wanted to create a safe place for people to come together and grow something,” Emma says.
The original name of the business was City’s Edge Botanicals, back when the Fears were working out of their home in an 800-square-foot space with a plant cutting wall. During this time, Emma and Brandon o ered customers free advice for plant care and then workshops soon after. The home-based shop also featured a soil bar to help begin-
The Plant Room
Book a workshop at shoptheplantroom.com
ning botanists pick a good foundation for their plants. After about a year, The Plant Room expanded. “We moved into a larger space so we could have more o erings like our aquatic plants, pottery and gift shop,” Emma says. To promote the shop’s storefront in its early stages, the couple attended farmers markets and sublet their space from a thrift store. This
PHOTOS BY BRANDON ALMS
“We really wanted to create a safe place for people to come together and grow something.”
allowed Emma and Brandon to meet and educate customers that have now become their close friends. By building these relationships early on, they were able to build a community and partnerships with other businesses in the Spring eld area. Now, The Plant Room is home to all di erent species of plants, including ones that can help you around the house. “People love our carnivorous plants because they take care of pests in their home,” Emma says. “That’s probably one of The Plant Room’s fan favorites.”
Some of these helpful tropical-looking plants include Venus y traps, pitcher plants and sarracenia. They are great for beginners and allow you to get the hang of watering systems before experimenting with other greenery. The planting fun doesn’t stop at potted carnivorous beauties; other popular houseplants like alocasia, homalomena and pothos also surround the shop. Plus, Emma and Brandon still o er the workshops they used to educate customers at the very beginning of their journey. “Our bread and butter is a terrarium workshop, and we o er them every month,” Emma says.
These workshops often have holiday twists with special decor to t the occasion. Other workshops include special focuses like kokedama, or a Japanese style of planting where moss is wrapped around the roots of a plant.
The Plant Room has evolved into a must-see spot for both beginner and advanced houseplant enthusiasts, o ering an assortment of plants that bring brighter spots on grayer days.
Brandon and Emma Fear (pictured opposite) welcome visitors into their bright, plant-filled space.
Feeding Hope
Having volunteered with Least of These for more than 26 years, Donna Petre strives to support the food pantry’s mission of providing for those in need.
BY JO JOLLIFF
DPETRE GREW UP watching her mother look for ways to give back to the community. Opening her home for foster care and volunteering, she instilled these same ideals in her children. “My mom was a good mom,” Petre says. “She taught all of us, it’s not about us, it’s about helping others, and that’s my heart. I just grew up seeing so much joy in giving to others.”
This passion, combined with her personal experiences of being on the opposite side, drove Petre to start volunteering at Least of These 26 years ago.
Least of These is the only full-service food pantry in Christian County. “I’ve been there,” she says. “My dad left my mom with ve kids when I was 16, and there were times when we had a great need. What we do at Least of These, we don’t just give them food. We make relationships with them
and then we are able to give them other resources.”
These other resources go beyond lling cupboards. “When they come for food we can help them nd a way to look for a job, get help with their rent and utilities,” Petre says. “We have resources we can share with them, but it starts with lling their tummies. When you can’t eat, you can’t think.”
In her 26 years at Least of These, Petre has done a wide variety of jobs, from stocking shelves and cleaning to gathering food for clients. Currently, she helps by answering phone calls from clients to change appointments, help them with the application process and direct them to other resources, but her favorite aspect has been helping people over the phone on their tough days. “It’s not a job, it’s a joy,” she says. “I talked with a gentleman a few weeks ago that was having it rough and feeling embarrassed that he had to ask for help, and I got to assure him that he is not alone. We’ve all been there and there’s nothing wrong with asking for help. Then I did get to pray with him, and his comment to me was, ‘You’ve given me a lot to think about.’ And that to me is just, it’s not me, you know, it’s God working in me and that’s what drives my heart to help others.”
When she rst began her time as a volunteer, Petre never expected it to make such a big impact on her own life. “I thought I was just going to go out there and help people get groceries, but it’s the relationships you make and the people you get to help that’s just so joyful,” she says. “There’s just something about doing something for people and watching them walk away ful lled because you took the time to talk to them and share with them and weren’t in such a hurry.”
How to Get Involved
Least of These Visit leastofthesefoodpantry.org to find out how to sign up to volunteer. If you’d rather donate, a list of current needs can be found online.
BY
PHOTO
KATY ST. CLAIR
ONNA
MIDWEST NICE
Gifts for the Guys
If you are like me, you have the best husband in the world—but he’s impossible to shop for. My husband, Eli, doesn’t want much. He’s a simple guy. He doesn’t need a lot of stuff in his life. So asking him to share ideas for something special to give him for holidays and anniversaries is usually met with crickets. I really appreciate local shops like American Heritage (303 E. Commercial St., Springfield) in moments like these. They carry a unique combination of vintage finds, home décor and gifts—including their own line of Emerson Park cologne that’s made in the Ozarks and features a variety of outdoorsy, masculine scents. I like the Red Label scent, with its citrusy notes of bergamot and lemon. It’s the kind of thing that makes a great gift that they might not even know they want. Bonus: Their brand also sells incense bricks, candles, bath soaks and other scented items—in case the person you’re shopping for appreciates a good aroma but doesn’t want to wear it. KATIE POLLOCK ESTES
Timeless Toys
DESIGNED BY A SPRINGFIELD NATIVE, KIPKEES TOYS COMBINE NATURAL MATERIALS WITH THE IMAGINATION-BOOSTING JOY OF CLASSIC BUILDING BLOCKS.
BY MOLLY HAYNES
FROM TINKER TOYS TO LEGO, EACH GENERATION HAS GROWN UP WITH their own version of building blocks. Now, adding to this list, there is a new toy conceived and manufactured in the Ozarks that not only engages children but also sparks their imagination. These new toys are called Kipkees, and they are the brainchild of Kickapoo High School graduate Brett Faucett and his business partner Aarayan Thavaran. Faucett is a current student at The School of Art at Pratt Institute and came across the idea for the toy in one of his classes.
“Kipkees began when I was in my sculpture class,” Faucett says, “I had been wanting to do some product design, and we had an assignment to make a vessel out of wood that we glued together. Instead, I thought, ‘What if you made a building block out of it?’”
SHOW ME
Brett Faucett developed the idea for Kipkees in his sculpture class.
Following this train of thought, Faucett found inspiration for the toy by thinking about what he found interesting as a kid. He had a love for drawing and wanted to apply that same creativity to Kipkees. He says some toys spell things out for you too much, hindering creativity. Others are too open-ended. “I wanted something that was the intermediary between something artistic and building blocks,” he says.
After Faucett developed the first round of Kipkees, his professor took them home to see what his kids thought about the blocks. They were a hit. Following this, Faucett entered a contest called the New York State Business Playing Competition that included students from colleges all across New York, including Cornell, Columbia and NYU. This is where Faucett first introduced Kipkees to a larger audience, and he walked away with a win in the concept stage. With this newfound success, he realized that he was going to need a business partner to jump-start the company. That’s when he joined up with Thavaran.
Since working together to form the company, the pair has started selling the toys on Shopify and at Springfield stores such as HobbyTown. Faucett encourages customers to send in the designs that they’ve created with Kipkees. “I think posting pictures of what other kids have built creates not only a sense of community, but also it shows what else you can make,” Faucett says.
Throughout the beginning stages of the company, both Faucett and Thavaran have received feedback from customers and the community. This has allowed them to decide what changes to make to the product while also staying true to the original design.
What originally started as one block and an idea now has the possibility pf proving a fun building adventure that allows kids to disconnect from a screen through the power of play.
At Skin Bar, we help clients feel and look their best from the inside out. With a fully inclusive approach, we offer personalized concierge and functional medicine services for all skin types, genders, ethnicities and ages, ensuring each client receives the professional care they deserve. Come visit us—we can't wait to meet you!
Reflecting and Reconciling
This Veteran’s Day, wounded-in-action veteran Larry Rottmann shares his life and creative talents through rsthand accounts of the Vietnam War and post-war experiences.
BY TESSA COOPER
APRIL 30, 2025, MARKED the 50th anniversary of the end of the Vietnam War. Over the past half-century, many soldiers who fought in this war have passed away, which is why Larry Rottmann, a Vietnam veteran himself, referred to the many observances of this date as a “national funeral for those brave former soldiers.”
As Vietnam veterans pass away, we lose important and undocumented rsthand accounts of the war forever. As a writer, photographer and documentary lmmaker, Rottmann has made it his life’s mission to remind our nation of the sacri ces of his fellow brothers and sisters in arms, both American and Vietnamese.
Rottmann and his grandfather, father and son all served in the U.S. armed forces. However, ghting in the Vietnam War wasn’t his choice—he was drafted.
“It’s important to understand that I was a citizen soldier, not a war lover,” Rottmann says. “I didn’t start the war. I didn’t volunteer for the war. I did as little harm as I could, but I do feel a profound sense of responsibility.”
As soon as he landed in Vietnam, he immediately experienced cognitive dissonance. What he had been told about Vietnam as a whole didn’t align with what he saw, and he immediately felt that what the United States was doing was wrong.
He truly admired the country and its culture. He didn’t mind the heat, he enjoyed the food and he loved the landscape full of sand
Larry Rottmann (below) shares images of (left) and stories about his time spent in Vietnam during and after the war.
beaches, mountains and rice paddies. But most of all, he couldn’t forget about the Vietnamese people he met.
“Here I am in a camou age uniform, 6 feet tall and carrying a ri e,” he says. “And yet, they were kind. During a war, you don’t have a chance to really get to know the people. It’s called fraternization, and it’s against army regulations. It’s okay to kill them, but it’s not okay to have a glass of rice wine with them. It’s okay to shoot them, but you can’t go shing with them… I remember thinking if I lived through this, and I nearly didn’t, I’m coming back so I can go talk to these people.”
Rottmann went on to complete 23 extensive return visits to post-war Vietnam to document life in the country. He stayed in hostels, in guesthouses and with families, and he even taught in the local schools. He’d spend his rst few days in the villages he was visiting, walking around and getting to know the people without a camera or a tape recorder. It was only after he established a rapport that he’d ask if he could take their picture and interview them.
One of his favorite ways to connect with the people of Vietnam was by bonding with them over shing. “I kept a picture of me
Head to Arkansas to see a special screening of Voices From Vietnam at the Fayetteville Public Library on November 11 at 6 p.m., followed by a special presentation alongside two other military veterans on November 12 at 6 p.m. Rottmann’s collection of more than 100 post-war photographs will also be on display at the library from November 1–12.
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tourism@sikeston.net
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From e Field
November Calendar
Holiday events, local love and lots more are on the agenda this month.
BY KATIE POLLOCK ESTES
AN OLD TIME CHRISTMAS
November 1–December 30
The number of holiday lights covering the buildings at Silver Dollar City is astounding. It’s an unbeatably cheerful glow. There’s also a huge Christmas tree, holiday seasonal treats and lots more.
$92 adults, $82 kids, free for ages 3 and younger; Silver Dollar City, 399 Silver Dollar City Parkway, Branson; silverdollarcity.com
DRURY UNIVERSITY ICE HOCKEY
November 1
It’s ice hockey season, and you can join in the fun in Springfield. This month, you can see the Drury Panthers men’s Division I ice hockey team play against the Midland University Warriors at Brightspeed Ice Park.
6 p.m.; Brightspeed Ice Park, 635 E. Trafficway St., Springfield; drurypanthers.com
Ozark Jubilee Live returns to the Historic Fox Theatre November 21.
HORSEBACK RIDING + WINERY
November 1
This professionally guided tour begins with a trail ride through the Ozarks and ends with a visit to Bear Creek Winery to taste locally made wine. Tour groups meet at Farmers Park, and 37 North Expeditions guides drive you to the destinations.
$149; 10:30 am.; Farmers Park, 2144 E. Republic Road, Springfield; 37northexpeditions.com
THE SOFT SURRENDER
November 1
Come see the new film by Springfieldbased photographer and filmmaker Randy Bacon. It tells a story of love and resilience, focused on hospice patients and the people who care for them.
$40–112.30; 6:30 p.m.; Gillioz Theatre, 325 Park Central East, Springfield; gillioztheatre.com
FALL ROUNDUP
Through November 2
Explore all the fall fun to be had at Sycamore Creek Family Ranch, where the scenic grounds are filled with fun. There are bonfires, hayrides, lawn games, pickleball and more. Open Saturdays and Sundays through November 2—so hop over there quickly to attend this year’s festival.
2:30–8:30 p.m.; Sycamore Creek Family Ranch, 2657 Sunset Inn Road, Branson; sycamorecreekfamilyranch.com
NUTCRACKER! MAGICAL CHRISTMAS BALLET
November 3
With beautiful costumes, talented dancers and creative puppetry, this performance tells the familiar story of The Nutcracker paired with Tchaikovsky’s timeless music. It’s the perfect show for the whole family as the holiday season nears.
$33–189; 7 p.m.; Gillioz Theatre, 325 Park Central E., Springfield; gillioztheatre.com
CLUE:
LIVE ON STAGE!
November 4–6
Who knew a board game could inspire a cult favorite film, which would in turn inspire a live performance? This on-stage adaptation of the 1985 film Clue starring Tim Curry tells the story of six guests, mysterious murders and lots of off-thewall comedy at Boddy Manor.
7:30 p.m.; Hammons Hall for the Performing Arts, 525 S. John Q. Hammons Pkwy., Springfield; hammonshall.com
THE ART OF HOSTING: BUILD THE PERFECT BOARD
November 5
The Ozark Mill Restaurant’s executive chef Brandon Peterson and banquet sous chef Allen Moses teach guests how to construct an impressive charcuterie tray for entertaining. The hands-on class includes lessons in folding salami, crafting compound butters and more.
$75; 6:30 p.m.; Finley Farms, 802 Finley Farms Lane, Ozark; finleyfarmsmo.com
FIRST FRIDAY ART WALK
November 7
The first Friday of every month, local art takes center stage in Springfield. See art by local and regional artists as you stroll through Downtown Springfield galleries and shops, like Missouri State University’s Brick City Gallery, the Creamery Arts Center, Fresh Gallery, Obelisk Home and lots more.
Free; 6–10 p.m.; Downtown Springfield; springfieldarts.org
MISSOURI STATE UNIVERSITY ICE HOCKEY
November 7–8
This month, you can see the Missouri State Bears men’s Division I ice hockey team play the Colorado State University Rams at Brightspeed Ice Park.
7 p.m. Friday, 6 p.m. Saturday; Brightspeed Ice Park, 635 E. Trafficway St., Springfield; missouristatehockey.com
Tk Headline
Christmas Starts Now
Every year, 417-land’s holiday festivities kick o during November. Whether you’re in the “But we should wait until a er Thanksgiving!” camp or the “The sooner the better!” camp, you can’t deny the truth: The fun starts now. Here are three ways Branson is joining in.
Tk Bu alo National River in northwest Arkansas is a true treasure—and one you need to float early in the season while water levels are still ideal for canoeing and kayaking. Visit this month to see the river’s famously beautiful blu s. Here are two ways to do it.
Ozark Mountain Christmas Pass
Tk subhed goes here If you’d like a guide alongside you for your trek down the river, 37 North Expeditions has you covered. They offer fun combo trips that include a guided paddle on Buffalo National River followed by a hike at nearby Lost Valley, with transportation included. The event is great for beginners and experi -
The Whole City Lights Up
You can get a pass to guide you through Branson’s annual Ozark Mountain Christmas. It guides you through all the local festivities—from holiday events and light shows to food and shopping. As you explore, you have opportunities to win prizes too!
enced paddlers alike (including families, as long as the kiddos are 7 or older) and is offered on May 4, 26 and 31. Visit 37northexpeditions.com for info and registration.
Tk subhed goes here If you don’t want to visit with a guide, then a good kayak and canoe outfitter is all you need. Buffalo Outdoor
This year’s Ozark Mountain Christmas features its first-ever community tree lighting event. Citywide, businesses and organizations are invited to flip the switch on their holiday lights at 7 p.m. on November 1 to mark a synchronized start to season’s local festivities.
MIXOLOGY 101: HOLIDAY DINNER PAIRINGS
November 7
This hands-on workshop teaches how to craft aperitifs and digestifs—a.k.a. cocktails that aid digestion. Perfect for feasting season! Guests also get a welcome cocktail and charcuterie to munch on during class.
$40; 6:30 p.m.; Finley Farms, 802 Finley Farms Lane, Ozark; finleyfarmsmo.com
SAM BUSH
November 7
Head to The Gillioz to hear the music of Sam Bush, known as the originator of progressive bluegrass music. He’s been in the International Bluegrass Music Hall
The Polar Express Hits the Tracks
Center in Ponca, Arkansas, is a good option. They offer transportation to a few different put-in and take-out points along the Upper Buffalo, and they even have several nearby cabins if you need to book overnight lodging too. Visit buffaloriver.com for more information and to reserve a canoe or kayak.
Branson Scenic Railway is steeped in holiday magic this time of year, with The Polar Express train rides leaving the station daily from November 13 to January 3. Kids can wear their jammies, hear a reading of the popular book, sip hot cocoa and meet Santa.
of Fame since 2020 as a member of New Grass Revival, and since 2023 as a solo musical artist.
$54–64; 7:30 p.m.; Gillioz Theatre, 325 Park Central East, Springfield; gillioztheatre.com
BILLY THE KID
November 8
This Wild West–inspired Springfield Symphony Orchestra concert features Wagner’s “Die Meistersinger Prelude,” Viet Cuong’s “Re(new)al” featuring the Sandbox Percussion quartet, Debussy’s “Prelude to the Afternoon of a Faun” and Copland’s “Billy the Kid.”
7:30 p.m.; Hammons Hall, 525 S. John Q. Hammons Pkwy., Springfield; springfieldmosymphony.org
Experience the breathtaking beauty of Top of the Rock, featuring the awe-inspiring Chapel of the Ozarks, positioned at the highest point of Table Rock Lake. Journey along the captivating Lost Canyon Cave and Nature Trail, where striking scenery and nature surround you. Top of the Rock is the perfect destination for a day of wonder, relaxation, fine dining and a deep connection to the natural world.
Top of the Rock Ozarks Heritage Preserve is proudly part of the Johnny Morris Conservation Foundation.
tIcketsaVaIlaBleonlIne at topoftherock com topoftherockmo
Unco r Anci t H ry Oz ks
Explore over 35,000 square feet of galleries showcasing the American West, the Civil War and astounding collections of Native American artifacts at the Ancient Ozarks Natural History Museum at Top of the Rock. The Ancient Ozarks Natural History Museum is proudly part of the Johnny Morris Conservation Foundation. scan to plan yourjourney!
HAWKSBILL CRAG + BOC ZIPLINE TOUR
November 8
This professionally guided excursion includes a two-hour zipline tour followed by a hike to the gorgeous views of Hawskbill Crag (a.k.a. Whitaker Point). The 2.7-mile out-and-back trail takes you to a rocky crag that juts out over a sweeping wooded valley. Trailside lunch is included. Tours meet up at Farmers Park in Springfield, and 37 North Expeditions guides drive you to the Arkansas destinations.
$189; 6:45 am.; Farmers Park, 2144 E. Republic Road, Springfield; 37northexpeditions.com
A SLICE OF THE SEASON: HOLIDAY PIE WORKSHOP
November 11
The Ozark Mill Restaurant’s executive chef Brandon Peterson and pastry chef Jane Pulga teach this hands-on class all about the season’s most beloved dessert: pie. Tips include dough making, dough shaping, lattice work and braiding techniques, how to craft fillings and more.
$75; 6 p.m.; Finley Farms, 802 Finley Farms Lane, Ozark; finleyfarmsmo.com
VETERANS DAY PARADE
November 11
Honor past and current veterans at the 93rd annual Veterans Day Parade. This event is part of Branson’s weeklong Veterans Homecoming Week celebration, which features numerous reunions, events, services and special shows honoring veterans.
11 a.m.; Downtown Branson; bransonveteransofamerica.com
THE WOOD BROTHERS: PUFF OF SMOKE TOUR
November 11
Paste called Chris and Oliver Wood the “masters of soulful punk,” and they are joined on stage at Gillioz Theatre by drummer Jano Rix. Bonus: One dollar
of every ticket sold benefits The Nature Trust of British Columbia, a nonprofit chosen by the band.
$45–75; 8 p.m.; Gillioz Theatre, 325 Park Central E., Springfield; gillioztheatre.com
EVERY BRILLIANT THING
November 13–15
High Tide Theatrical’s performance of Every Brilliant Thing stars Sarah Jenkins. She plays a woman who has spent her life trying to help her mother through a battle with depression by cataloging all the beautiful things that make life worth living. This show is PG-13.
$20–100; 7:30 p.m. Thu.–Sat. and 2 p.m. Sat.; The Lightroom Lounge at Martha’s Vineyard, 215 W. Olive St., Springfield; hightidesgf.org
THE OZARK MOUNTAIN DAREDEVILS: CURTAIN CALL CONCERT SERIES
November 13–15
These concerts were 53 years in the making. The Ozark Mountain Daredevils finish their tour in Springfield, with three final shows you won’t want to miss. Each night is a little different. On November 13, the band performs with Springfield Symphony Orchestra. November 14 honors the band’s influence on Ozarks music. And “The Final Bow” on November 15 brings it all home to celebrate the music, memories and fans.
7 p.m.; Hammons Hall for the Performing Arts, 525 S. John Q. Hammons Pkwy., Springfield; hammonshall.com
BARN DANCE
November 14
Grab your cowboy boots and your favorite person, and head to Sycamore Creek Family Ranch for their monthly Barn Dance. Guests can participate in two-stepping and line dances, and the event is fun for all ages. $9–16; 7 p.m.; Sycamore Creek Family Ranch, 2657 Sunset Inn Road, Branson; sycamorecreekfamilyranch.com
CANDLELIGHT: QUEEN VS. ABBA
November 15
Enjoy the show as Listeso String Quartet plays ABBA favorites like “Dancing Queen,” “Waterloo” and “Super Trouper” and Queen hits like “Don’t Stop Me Now” and “I Want to Break Free” while surrounded by the glow of candlelight. These upbeat and familiar tunes played in a unique venue are sure to put you in the best mood ever.
$42–60.50; 6:30 p.m.; Stone Chapel, Drury University, 900 N. Benton Ave., Springfield; feverup.com
CANDLELIGHT: COLDPLAY & IMAGINE DRAGONS
November 15
Head to Stone Chapel to hear Listeso String Quartet play songs from Coldplay (like “The Scientist” and “Clock”) and Imagine Dragons (like “Believer” and “Natural”). This unique experience combines the glow of candlelight, the beauty of a Victorian-Gothic chapel and the sensation of being enveloped in music.
$33–56; 8:45 p.m.; Stone Chapel, Drury University, 900 N. Benton Ave., Springfield; feverup.com
FINLEY FARMS WINE EXPO
November 15
At this wine-tasting event, guests can sample varieties from different regions or join a tasting seminar. It all takes place at the oh-so-scenic Finley Farms.
$30; 1–6 p.m.; Finley Farms, 802 Finley Farms Lane, Ozark; finleyfarmsmo.com
MISSOURI STATE FOOTBALL
November 15
Head to the newly improved Robert W. Plaster Stadium to watch the Missouri State Bears take on the University of Texas at El Paso Miners. Bonus: This is MSU’s homecoming game, so you know the vibes will be great.
2 p.m.; Robert W. Plaster Stadium, Missouri State University, 1015 E. Grand St., Springfield; missouristatebears.com
NATURE CRAFTING: KIDS HOLIDAY
GARLAND
November 19
This hands-on workshop teaches kids how to make festive garland from natural materials like dried oranges, cranberries, acorns and more. It’s the perfect event for kids who love to help decorate for the holidays. Kids also get to decorate gingerbread man cutouts using a variety of provided art supplies.
$25; 6 p.m.; Finley Farms, 802 Finley Farms Lane, Ozark; finleyfarmsmo.com
PUPPY PALS LIVE!
November 19
Do you have a dog-loving kiddos in your household? They’ll love this event. Take your animal-loving kiddos to see a comedy performance featuring some very talented dogs. They perform stunts and hilarious tricks, led by Welsey Williams. $25; 6 p.m.; Aetos Center for the Performing Arts, 510 S. Nicholas Road, Nixa; aetoscenter.net
MURDER MYSTERY DINNER
November 20
Head to Finley Farms for a unique dinner-and-a-show event that puts you right in the center of the action. This interactive performance pairs an intriguing storyline (called “The Ghost Thriller Killer”) with a tasty meal. Guests get to play detective for a night.
$75; 5:30 p.m.; Finley Farms, 802 Finley Farms Lane, Ozark; finleyfarmsmo.com
ART OF THE OZARKS FINE ART FAIR
November 21–22
This annual juried fine art fair is hosted by Formed: An Artist Collective and features the work of local artists—and pieces from just about every medium you can think of. The entry fee is only $5, and once you’re in, you can shop for the perfect piece of art for your home or a gift for someone special.
$5; 10 a.m.–7 p.m. November 21, 9 a.m.–5 p.m. November 22; Springfield Expo Center, 635 E. Saint Louis St., Springfield; artoftheozarks.com
NOW OR NEVER
For the Vets
Veterans Day is on November 11, and organizations throughout 417-land are finding ways to honor American vets—through parades, appreciation days and more. Here are a few options to help you plan.
Veterans Appreciation Day at the Zoo
On Tuesday, November 11, military veterans can bring their IDs to Dickerson Park Zoo in Springfield for free admission for both them and their immediate family. Regular zoo admission is $19 for adults and $14 for kids.
Veterans Day Parade
Branson honors veterans through an entire week of events during Veterans Homecoming Week. One of the most popular activities is the Veterans Day Parade, which starts at 11 a.m. on November 11. This longstanding tradition is in its 93rd year!
Veterans Day Breakfast
On November 11 at 8 a.m., Missouri State University is hosting a special breakfast event for veterans—whether they are alumni, students or community members. It starts with taps and features a special speaker: Kevin Weaver of The Warrior’s Journey.
FROZEN: THE BROADWAY MUSICAL
November 21–December 7
Let it go, let it go! See Elsa navigate her ice-wielding powers while Anna embarks on an adventure to save her—all while Olaf, Kristoff and Sven provide a little heart and humor on the side.
$30–50; showtimes vary; Landers Theater, 311 E. Walnut St., Springfield; springfieldlittletheatre.org
LA BOHÈME
November 21 & 23
Watch the talented singers of Ozarks Lyric Opera perform Giacomo Puccini’s
famous La Bohème. This updated take on the opera takes place in modern day Paris and tells the story of young artists Rodolfo and Mimì. (Tip: For an additional $60 ticket, you can also attend Red Curtain Affair. During this special event, you get a chance sip drinks, snack and enjoy a unique backstage experience before the show and during intermission.)
$40–60; shows are 7:30 p.m. on Friday and 2:30 p.m. on Sunday; Gillioz Theatre, 325 Park Central East, Springfield; gillioztheatre.com
OZARK JUBILEE LIVE
November 21
This signature fundraising event for History Museum on the Square (presented in memory of Cathryn Cox Lipscomb) revives the beloved Ozark Jubilee, a nationally syndicated 1950s show packed with music, comedy and dance. Great for history buffs and music fans alike, the event celebrates beloved Ozarks history while sharing the music of current local talent. Extra-special note: It’s the History Museum on the Square’s 50th anniversary, so help them celebrate!
$30–200; 7 p.m. doors, 7:30 p.m. show; The Historic Fox Theatre, 157 Park Central Square, Springfield; historymuseumonthesquare.org
THE MAYOR’S TREE LIGHTING HOLIDAY SHOW
November 22
Every year, the holiday season in Springfield starts when the mayor lights the giant tree in Park Central Square. Along with the tree lighting, guests get to see performances from local arts organizations, like Springfield Ballet, Springfield Little Theatre and more. Visit with Santa and Mrs. Claus under the tree, take part in free ice skating at Brightspeed Ice Park, take a horse-drawn carriage ride around downtown, stroll the streets around the square to shop local vendor booths and more throughout the evening.
Free; 5–9 p.m.; Park Central Square, Springfield; sgffestivaloflights.com
NationalTouringShow
OZARK CHRISTMAS PARADE
November 22
Marking a big anniversary in 2025, the theme of this year’s Ozark Christmas Parade is Diamond Christmas: 60 Years of Sparkle. After the parade, head to the Santa Village on the Square for even more festive fun.
Free; 5:30 p.m.; Historic Downtown Ozark; ozarkchamber.com
TURKEY TROT
November 27
This much-loved 5K run/walk supports Developmental Center of the Ozarks, the Springfield-Greene County Park Board Youth Recreation Scholarship Fund and Ozarks Food Harvest.
$25–40 kids, $30–45 adults; 8 a.m.; Springfield Expo Center, 635 E. Saint Louis St., Springfield; parkboard.org/ turkeytrot
GARDENS AGLOW
November 28–
December 28
Feel the magic of the season as you walk through one of Springfield’s prettiest parks. Mizumoto Japanese Stroll Garden is decked out for the holidays with 200,000 sparkling lights. This event is open Friday, Saturday and Sunday evenings through December 28.
ducers. The intimate setting is part of the charm: The venue seats just 22 guests.
$63; 4 p.m.; Good Spirits & Co. Headquarters, 1424 E. Cherry St., Suite A., Springfield; goodspiritsandco.com/events
50/50: HALF A CENTURY OF HISTORY
Through January 4
$4–5 kids, $6–8 adults; 5–8:30 p.m.; Mizumoto Japanese Stroll Garden at Nathanael Greene/Close Memorial Park; 2400 S. Scenic Ave., Springfield
SUNDAY SUPPER CLUB
November 30
This monthly event features a multicourse meal created by local chefs using ingredients from local growers and pro -
To mark History Museum on the Square’s 50th anniversary this year, they’ve put together a special exhibit that honors 50 events, people and places that have impacted the Springfield community over the years. Don’t miss this chance to look back.
History Museum on the Square, 154 Park Central Square, Springfield; historymuseumonthesquare.org
Now Enrolling
BEER GARDEN NIGHTS
Ongoing
Head to The Workshop at Finley Farms on Friday nights to hear live music and sip on some tasty locally brewed beers. Guests can explore Finley Farms while they are there, or order snacks from The Workshop.
Free admission plus food and drink costs; 5 p.m.; Finley Farms, 802 Finley Farms Lane, Ozark; finleyfarmsmo.com
DRURY UNIVERSITY MEN’S BASKETBALL
Ongoing
This month, Drury Panthers fans can head to O’Reilly Family Event Center to watch them face off against the Ecclesia College Royals on November 19, the Ozark Christian College Ambassadors on November 22, the Concordia-St. Paul Golden Bears on November 25 and the
Central Missouri Mules on November 26. Game times vary; O’Reilly Family Event Center, Drury University, 935 N. Summit Ave., Springfield; drurypanthers.com
MISSOURI STATE MEN’S BASKETBALL
Ongoing
This month, you can head to Great Southern Bank Arena to watch the Missouri State Bears take on the Missouri Southern Lions on November 4, the Northwestern Oklahoma State Rangers on November 8, the Arkansas State Red Wolves on November 11, the University of Texas Rio Grande Valley Vaqueros on November 22, the Long Island University Sharks on November 24 and the Northeastern State Riverhawks on November 30.
Times vary; Robert W. Plaster Stadium, Missouri State University, 1015 E. Grand St., Springfield; missouristatebears.com
Get Festive
An Old Time Christmas starts this month at Silver Dollar City. Be sure to visit this year for the final season of Rudolph’s Holly Jolly Christmas Light Parade. In 2026, something brand is replacing it.
Rudolph’s Holly Jolly Christmas Light Parade has been hitting the streets of Silver Dollar City for years during the holiday season, and 2025 marks your final chance to see it. Starting next year, the Stars, Lights & Christmas Nights Parade takes its place. Rudolph will still be there, of course, but he’ll be joined by Yukon Cornelius—plus a longer parade experience (three times longer!), new music and lots more fun.
BRANSON GUIDE
WINTER PROFILES
When you think “Winter Vacation,” picture Branson! Whether you’re into festive shows, thrilling adventures or cozy attractions, Branson has something special to o er. This guide will help you discover all the magic Branson has to o er during the winter months!
DOLLY PARTON’S STAMPEDE
417-336-3000
DPSTAMPEDE.COM
1525 W. 76 COUNTRY BLVD. BRANSON
WHAT TO SEE
Join the Dolly Parton’s Stampede cast, including 32 magni cent horses, as you take a nostalgic holiday trip with a friendly North Pole-South Pole rivalry. Watch as the Sugar Plum Fairy brings toys to life right before your eyes. The live nativity scene, which includes three kings arriving atop real camels, brings the true meaning of Christmas to life.
You will enjoy all the holiday entertainment while dining on the famous fourcourse holiday meal. The menu includes Stampede’s Original Creamy Vegetable Soup and a hot buttery biscuit, as well as a whole rotisserie chicken, hickory-smoked pulled pork, hot-buttered corn on the cob, homestyle mashed potatoes, a specialty dessert and unlimited Coca-Cola®, tea or co ee.
WHAT’S NEW
New this year is “Elegance on Ice,” where guests will see the Stampede arena transformed into a frozen wonderland where ice skaters dazzle the audience with their skills on the holiday ice.
Before the main event, join Dolly Parton’s Stampede in the Saloon for all-new preshow entertainment with a mix of bluegrass and country music per-formed live.
DON’T MISS
Get here early and enjoy a stroll alongside the open-air stables to sneak a peek at the horses. It’s your chance to meet the equine stars of the show up close. Browse the gift shop or grab a cold drink in a souvenir boot mug while you get ready for Branson’s biggest production, Dolly Parton’s Stampede!
HAYGOOD FAMILY SHOW
417-339-4663
THEHAYGOODS.COM
3216 HWY 76, BRANSON
The Haygoods Christmas Show is a Branson tradition, with over 32 years and more than 7,000 performances.
WHAT TO SEE
The Haygoods Christmas Show in Branson, Missouri, is one of the most anticipated holiday productions in the Ozarks, delighting audiences with dazzling music, stunning e ects and heartfelt family traditions. For over three decades, the Haygood
siblings have enchanted visitors with their unmatched talent, performing on over twenty instruments and weaving together harmonies that ll the theater with warmth and joy. At Christmas, the show transforms into a magical celebration of the season, blending holiday classics with the group’s signature style of high-energy performance, state-of-the-art special e ects and innovative choreography.
DON’T MISS
Audiences are treated to breathtaking lighting displays including a drone show, festive costumes and original arrangements that give timeless Christmas favorites a fresh, contemporary twist. The show also embraces nostalgic moments, reminding guests of the true spirit of the holiday while o ering a family-friendly atmosphere perfect for all ages. With over 2,000 sold-out performances and more than seven million tickets sold, The Haygoods are widely recognized as Branson’s most popular show, and their Christmas edition is no exception. Every year, families from across the country make The Haygoods Christmas Show part of their holiday traditions, ensuring memories that last long after the nal curtain call. Every Christmas show sells out, so call early at 417-339-4663 or visit thehaygoods.com.
The Haygoods bring Christmas magic to life!
Savor Ozark-made goodness at The Keeter Center.
BRANSON LANDING
417-239-3002
BRANSONLANDING.COM
Experience Branson this fall. Shop, dine and unwind at Branson Landing, home to anchor favorites like Bass Pro Shops and Belk, along with 17 restaurants and over 80 shops and attractions. Stroll the scenic 1.5mile boardwalk along Lake Taneycomo to enjoy crisp fall air and beautiful views. Visit bransonlanding.com for a full list of shops, events and seasonal happenings.
WHAT’S NEW
Enjoy exciting new additions: Smith Creek Winery & Mercantile! Make your visit even more magical during Winter WonderLanding, where the holiday spirit shines with a dazzling 63-foot animated Christmas tree, festive lights and surprises around every corner. Don’t miss the unforgettable fountain shows, featuring 120-foot water geysers, re cannons, music and synchronized lights.
Enhance your visit by booking one of the holiday-themed rooms at the Hiltons of Branson, perfect for creating cherished seasonal memories.
TIP
Just minutes away, Branson Hills Golf Club o ers breathtaking fall foliage and championship golf. Book your tee time at bransonhillsgolfclub.com, and enjoy a delicious meal at Magnolia Grille before or after your round.
DON’T MISS
Indulge in seasonal avors at Level 2 Steakhouse, located at the Hilton Branson Convention Center Hotel. Their new fall menu and handcrafted cocktails are not to be missed—especially the signature pumpkin desserts!
WHAT TO SEE
Celebrate the season with festive shopping, stunning views, delicious dining and magical holiday moments—experience Branson. Visit experience-branson.com.
THE KEETER CENTER
417-239-1900
KEETERCENTER.EDU
1 OPPORTUNITY AVE. POINT LOOKOUT
As the Ozarks transform into a landscape of brilliant fall colors, The Keeter Center at College of the Ozarks o ers visitors the perfect destination to celebrate the season. From ne dining and handcrafted desserts to cozy overnight stays, every detail re ects the College’s tradition of student-made excellence.
WHAT’S NEW
The Keeter Center is showcasing new fall entrees that highlight comforting avors with a re ned twist. The Beef Strogano features slow-smoked prime rib served
over pappardelle noodles with caramelized onions, sautéed mushrooms and a velvety mushroom cream sauce. Seafood lovers can enjoy the Blackened Salmon, a seared let paired with ricotta gnocchi, asparagus, Cajun béchamel and a tangy pickled green tomato relish. For dessert, the apple cobbler à la mode shines with spiced apples, cranberries, orange zest, student-made apple butter, and a cinnamon oat crumble, nished with Jones Dairy Vanilla Custard.
DON’T MISS
No visit is complete without a stop at The Keeter Center’s bakery and creamery. Guests will nd a tempting array of seasonal pastries, herbal tea and handcrafted lattes. The creamery serves “cow to cone” ice cream, made from the College’s own dairy cows and churned fresh on campus, a sweet indulgence that captures the essence of the season.
WHAT TO SEE
Those seeking a seasonal getaway can enjoy the warmth of The Keeter Center Lodge. Each of the 15 suites features a replace and distinctive details that make for a relaxing escape, with some o ering private balconies overlooking the autumn scenery. Evening turndown service includes fresh-baked cookies and milk from the campus dairy, adding a personal touch that makes every stay memorable.
There’s no time like Christmastime at Silver Dollar City, with over 6.5 million twinkling lights and holiday shows that sparkle on every stage. The magic of the season shines bright with The Grand Fir, a new Rockefeller-style living tree in The Plaza and Rudolph’s Holly Jolly™ Christmas Light Parade making its final journeys through The City’s streets. Plus, hearty homestyle feasts to share and handcrafted gifts made right before your very eyes. America’s Best Holiday Event promises to be your family’s newest Christmas tradition. Make plans today at silverdollarcity.com
SHEPHERD OF THE HILLS
417-334-4191
THESHEPHERDOFTHEHILLS.COM
5585 W. 76 COUNTRY BLVD., BRANSON
The magic of Christmas awaits the young and young at heart at Shepherd of the Hills. Holiday shows are brought to life for the entire family in the coziness of the Playhouse Dinner Theater. Enjoy the classic, A Christmas Story, as well as our own homespun favorites, A Shepherd’s Christmas Carol or An Old Trail Christmas Chuckwagon Show. After the performance, depart on Branson’s longest-running drivethrough Christmas light display, The Trail of Lights. Over a mile of twinkling lights and holiday displays that will delight everyone in the comfort of your vehicle.
DON’T MISS
Shepherd of the Hills spectacular walk-through event, North Pole Adventure. The award-winning Adventure Park is transformed into a Christmas dream come true, complete with miles of holiday lights and festive decor. Photo opportunities and laughter are around every corner. Special activities are included with your admission, such as hayrides, family play areas and, most importantly, visits from Santa!
TIP
Make sure to inquire about and purchase early a private horse-drawn carriage ride, available on a limited basis. For those who like even more adventure, check out Santa’s Super Ticket, which includes North Pole Adventure, plus a ride on the mountain coaster, ropes course and Inspiration Tower!
SIGHT & SOUND THEATRE
800-377-1277
SIGHT-SOUND.COM
1001 SHEPHERD OF THE HILLS EXPY., BRANSON
WHAT’S NEW
Making its Branson debut, DAVID is a state-of-the-art theatrical experience the whole family will enjoy. From still waters to shadowed valleys, David’s legendary ascent to the throne is lled with towering giants, wild animals and Philistine soldiers. After unprecedented victories lead to devastating failures, this passionate warrior faces the biggest battle of all: the one within himself. Don’t miss your chance to come alongside this young shepherd on
his journey to become a man after God’s own heart.
WHEN TO GO
Performances of DAVID are live now through January 3, 2026, at Sight & Sound Theatres Branson.
WHAT TO SEE
DAVID features state-of-the-art special e ects, including Sight & Sound’s largest and most complex animatronic to date: Goliath. Towering at 14 feet tall and weighing in at 800 pounds, this set piece is truly a giant! DAVID also includes the use of Sight & Sound’s famous LED screen. Currently the largest of its kind in theatrical use, the LED screen is three stories tall and over 110 feet wide; that’s equivalent
to the wing span of a 737 jetliner. Like all Sight & Sound productions, animals play a key role in the cast of DAVID. Audience
Holiday entertainment at Dolly Parton’s Stampede. See more on page 41.
See Santa, lights and more at Shepherd of The
members can expect to see sheep, camels, horses, goats, birds and donkeys! The music of DAVID is equally impressive, featuring original compositions inspired by the Psalms and moments of David playing the harp live on stage.
TIP
If you’re visiting Sight & Sound Theatres, don’t miss their signature glazed almonds. Grab an almond cone to enjoy during the show, then take the experience home with a one-pound bag of cinnamon-sugar goodness, perfectly packaged for sharing or snacking.
Hills.
SILVER DOLLAR CITY
417-336-7100
SILVERDOLLARCITY.COM
399 SILVER DOLLAR CITY PKWY., BRANSON
WHAT’S NEW
New merry memories are set to sparkle this season as Silver Dollar City’s An Old Time Christmas returns, November 1–January 4. Voted the nation’s Best Theme Park Holiday Event seven times by USA Today, the festival glows bigger and brighter with magical new traditions for families to share.
At the heart of the season, The Grand Fir debuts as a living, 45-foot Christmas tree adorned with 30,000 lights. Each evening, families can gather in The Plaza for three
nightly lighting ceremonies, marking a rstof-its-kind celebration at the park.
The magic continues on stage with Heart of Christmas starring Lindley Creek through Thanksgiving. Afterward, Grammy Award-winner Rhonda Vincent, the Queen of Bluegrass, takes over with holiday harmonies through January 2.
WHAT TO SEE
Every corner of The City twinkles with more than 6.5 million lights, from the dazzling Joy on Town Square—where an 8-story tree bursts to life in music and motion every 15 minutes—to Christmas in Midtown® , shimmering with 1.5 million lights stretched across 145 miles of wire.
Beloved productions return, including A Dickens’ Christmas Carol, the nal year of Rudolph’s Holly Jolly™ Christmas Light
Parade and the high-kicking fun of Frontier Fa-La-La Follies at the Silver Dollar Saloon. Families can ride the Frisco Sing-Along Steam Train, visit with Santa at his Cottage presented by Arvest, or delight in whimsical touches like Tinker Junior’s 12-foot talking tree.
DON’T MISS
Holiday avors warm the way with steaming cocoa, hot wassail, prime rib feasts and traditional turkey dinners. Families can even create new memories over Lunch with Santa or taste their way through the park with the Christmas Tasting Passport. For details, visit silverdollarcity.com, call 417-336-7100 or download the Silver Dollar City app.
TheLongWay
CURRENTS
Waterside Wonderlands
Don’t let the winter blues stop you from enjoying 417-land’s waterscapes. From trout shing in the chilly air to dinner with a lakeside view, there’s no reason not to keep lake season (and river season!) going.
BY EMMA ZAWACKI
Walk the bridge at Finley Farms and enjoy the sights of the Finley River below.
e Long Way
ENJOYING 417-LAND WATERSCAPES IN THE WINTER may seem like an impossible feat, but we’re here to share our favorite ways to enjoy the rivers, lakes and waterways regardless of what the weather forecast looks like.
Ice Skate at Big Cedar Lodge
Take yourself for a spin on the ice skating rink at Big Cedar Lodge (190 Top of the Rock Rd., Ridgedale). Overlooking Table Rock Lake, the rink itself takes festive winter vibes to a new, scenic level. For extra holiday magic, this year the ice will be real instead of synthetic
like it has been in the past. Wrangle the family or grab your closest friends and enjoy this picturesque outdoor activity on the new ice skating rink.
The Ozark Mill Restaurant
Dine waterfront at The Ozark Mill Restaurant at Finley Farms (802 Finley Farms Lane, Ozark). This restaurant supplies shelter from the cold, o ering Sunday brunch, lunch and dinner served with a side of the Finley River. While waiting for a table or digesting your meal, bundle up and traverse the area around the Finley River or cross Riverside Bridge to get up close and personal with the water.
Winter Trout Fishing
Fish for fun in the North Fork of the White River (starting in Texas County and owing south into Norfork Lake). With some good waders and warm clothes to bundle up in, this activity can be downright cozy! People who brave the colder weather can nd trout thriving in the river. Fishing is permitted year-round, but be sure to get Missouri shing and trout permits.
Visit Grand Falls
Pack a picnic for this one! You should visit Grand Falls in Joplin (5400 S. Riverside Dr., Joplin). This must-stop site is the widest continuously owing natural waterfall in Missouri. Plunging down 12 feet, this waterfall ows south. The falls are located right beside the road, meaning reaching them is a cinch. Pack a lunch, hunker down on a picnic blanket on the riverside rocks, and enjoy the ambiance of the rushing water.
Lady Liberty Dining Cruise
Experience Table Rock Lake from a new perspective this winter. Lady Liberty Cruises (1368 Long Creek Rd., Ridgedale) provide inside seating on their boats, keeping the chill from ruining the experience. Whether you’re looking to experience ne dining or tour the lake and scout out the shore, there is a booking to satisfy everyone’s inner adventurer.
Osage Restaurant
Get a bird’s-eye view of the Ozark Mountains from Osage Restaurant (190 Top of the Rock Rd., Ridgedale) at Top of the Rock. Enjoy dinner or brunch from this spot, and try to get a seat beside the oor-to-ceiling windows that overlook the lake. Savor the few hours of sunlight we get during the winter with a sunset celebration dinner or enjoy Sunday brunch in the warm company of your favorite people.
Ice skate at Big Cedar (left), cruise Table Rock Lake at sunset (top) and visit Grand Falls (bottom) this winter.
Level up your date night and enter the Great Dates Giveaway! We've partnered with local gems to o er one-of-a-kind date night experiences—think romantic dinners, weekend getaways and exciting adventures. Valued at more than $2,500, the prizes are sure to make your date night unforgettable. Enter October 29–November 16.
Trailblazers
LEAVE THE ROAD BEHIND, AND EXPLORE THE BEAUTY AND ADVENTURE OF THE OZARK MOUNTAINS.
BY JO JOLLIFF AND KATY ST. CLAIR
WHETHER YOU’RE A THRILL seeker or looking for a new way to view the Ozarks’ fall foliage, Seymour ORoad Rentals (120 N. Main, Seymour) has the literal keys to your next adventure. The business, owned by CoxHealth physician Erek Van Riessen, o ers a variety of Polaris o -roading vehicles for rent, from zippy two-seaters perfect for cruising country roads to four- and six-seaters ideal for trek-
king the rocky terrain at Southern Missouri O -Road Ranch (SMORR).
An avid o -roader, Van Riessen successfully petitioned Webster County o cials to permit o -roading vehicle usage on county roads. He hopes this partnership and his business’s rental eet encourage more tourism in Webster and surrounding counties and bring more visitors to SMORR. This partnership also means renters can drive vehicles the 5 miles from Van Riessen’s
downtown Seymour location directly to SMORR’s 900 acres of rocky trails, creek beds, and adrenaline-spiking climbs. There, amenities include a well-stocked out tter, campground facilities and weekend food trucks. SMORR’s trails close for the holiday season from late November through March, so catch the fall views while you still can or plan a spring outing down the road. For more information, visit seymouro roadrentals.com or call 417-686-1488.
e Long Way
Head North!
FOUNDED IN 1843, ST.
JOSEPH IS THE
PERFECT DESTINATION FOR HISTORY BUFFS AND SMALL-TOWN EXPLORERS LOOKING FOR A QUICK ROAD TRIP.
BY KATIE POLLOCK ESTES
IF YOU WANT TO HEAD north for a short weekend getaway, Kansas City might be the rst destination to come to mind. But about an hour beyond K.C. is St. Joseph, Missouri, where history, festivals and world-famous sandwiches are the talk of the town.
Celebrate
This month is a great time to visit St. Joseph, thanks to the town’s annual Sugarplum Festival (November 6–8) at Albrecht-Kemper Museum of Art. It features handcrafted goods from local folks, specialty food and cozy drinks—a great way to start the holiday season and do a little shopping for the people on your nice list.
Explore History
Fun fact: St. Joseph has 13 museums, which is more per capita than Washington D.C. If you’re a history bu , you won’t have trouble nding one worth visiting. The Pony Express National Museum celebrates St. Joseph’s legacy as the starting point of this horseback mail delivery service. The Wyeth-Tootle Mansion is excellent if you’re a fan of architecture and woodworking, while the 1858 Patee House Museum focuses on wild west history. And nally, an interesting spot on the National Register of Historic Places is Mausoleum Row at the Mount Mora Cemetery.
Treat Yourself
Take a break from exploring to get ice cream at Kris & Kate’s. This quirky, charm-
ing building is in the shape of a giant pink ice cream cone and just drips nostalgia. The treats are tasty too, like shakes, concretes and sundaes. This sweet little spot is seasonal, so you’ll need to keep it in your back pocket for a spring or summer trip.
Stroll the Streets
Take a walk through one of St. Joseph’s historic neighborhoods, where anyone charmed by lovely residential architecture will have plenty to see. Old Town North area is a must stop, where three districts are on the National Register of Historic Places (Cathedral Hill, Hall Street and Robidoux Hill) and are lined with gilded-age mansions and a variety of other architectural styles. The Harris-Kemper Neighborhood is another great stop, with sprawling homes in every style from Romanesque Revival to Craftsman.
Go Shopping
Continue your holiday shopping (or nd a little something for yourself) at one of the town’s local boutiques. Juniper Lane features sustainable home goods, Clean Alchemy sells home fragrances and Manic Snail is packed with locally made stationery and quirky gifts. For home décor, head to Nesting Goods (which also sells some vintage and antique items) or Bee & Thistle (located inside a historic building).
Fuel Up
Did you know St. Joseph is the “self-proclaimed Tenderloin Capital of the World”? We’re talking big, juicy, breaded pork tenderloin sandwiches. Our advice: Lean into that when you’re ready to break for a meal. There are many places to get this indulgence around town, like the Hi-Ho Bar & Grill, an Irish pub that’s been in business since 1910 and o ers several varieties of tenderloin sandwich. Or pop into the Hoof & Horn Steakhouse, St. Joseph’s oldest restaurant—around since 1898! Afterward, head to The Den for a modern speakeasy experience with pretty cocktails and even some mocktails on the menu.
Visit the Pony Express National Museum and see the old school stables.
At Home
A Quaint Cottage Renovation
THIS REMODEL IN OZARK GOT THE COUNTRY COTTAGE LOOK JUST RIGHT. GET READY TO GET COZY.
At Home
FOR THE LAST THREE YEARS PAUL AND Julie Higgins have been renovating their 100-year-old cottage just down the road from The Ozark Mill. The home was once owned by Johnny and Jeanie Morris and sits on 3 acres of rolling hills. “This is our third home we’ve lived in,” Julie says. “It’s by far the smallest.” When you enter the home,
you can see all the way to the back of the property where an old barn sits.
An addition to the back of the cottage created a new gathering room with reclaimed beams, a gorgeous stone replace and a massive window that frames the beautiful view of their land and barn. “It’s a 9-foot by 5-foot window I found on Marketplace for $20,” Julie says. “It took four men to install it.” The addition also
includes a primary suite with a dreamy bathroom full of character. The arched window in the primary bath was salvaged from one of the home’s former bedrooms, and the quartz on the bathroom vanity has a unique pro le, adding to the elegant details of the space. “If you keep your house small, you can really make it pop,” Julie says.
For Paul and Julie, it’s all about the details. Although they had a lot of professional help, they acted as the general contractors for the home, doing a lot of things on their own. “We were like Chip and Joanna Gaines long before they were
the note from Julie, decided to sell the Higginses the house.
Paul and Julie Higgins (opposite page) curated every detail in their home.
around,” Julie says. Years prior, the couple had renovated their rst home, a Carthage stone cottage in Phelps Grove, so they are not strangers to getting their hands dirty. But for Julie it’s about being creative and adding features to enhance the home.
For this home, the couple remodeled in phases and brought new life to the cottage Julie had always loved. “I actually left a note in 2007 for the homeowners, telling them to call me if they ever wanted to sell, and that I loved their house.”
Years later the home went up for sale, and even though they weren’t the highest bidders, the homeowners, who had kept
Keeping to the home’s historic features, Julie and Paul worked tirelessly to rebuild the home in a way that gave it new life while making it function best for their family. Old doors they had salvaged and stored away years ago were used in the home, along with other furniture pieces they had found and collected. A side porch was converted into a walk-in pantry, and shiplap was repurposed for the replace in the front of the home. The goal was to stick with the warmth of wood to create a cottage, comfy feel. Julie chose the color Swiss Co ee by Benjamin Moore for the walls and the trim to create the perfect warm and clean canvas for her antiques. “Your trim is the icing on the cake,” she says.
Layers upon layers of old wallpaper were removed as they stripped the home back to its original glory, uncovering history on the way. “In the rst bedroom we found the names Brenda and Janet signed into the shiplap,” Julie says. “It was dated 1960.”
The outdoor spaces also got a facelift, so the couple can enjoy the property in every season. A patio was added on the north side of the home along with a large water feature. The couple planted boxwoods, hydrangeas and lots of roses, adding to the property’s cottage charm. A garden grid was created around the water feature, and they planted pink honeysuckle to climb it. Julie also planted a garden full of sun owers, cucumbers and tomatoes to enjoy in the summer months. In the winter months you can nd the couple making sourdough in their newly remodeled cottage kitchen and sipping co ee in their new gathering room. “We really wanted to make this home a retreat for people to enjoy,” Julie says.
At Home
Display
HOW ONE DREAM TEAM REIMAGINED AN UNUSED SPACE INTO A GLAM LUXURY CLOSET.
BY HEATHER KOHLER
WHO HASN’T DREAMED OF A GLAMOROUS closet where clothing is hung just right and accessories are perfectly displayed? Any fashion lover can probably agree: An organized and well-styled closet can be a creative playground where the perfect out t is put together easily, making getting dressed a treat. Interior designer and owner of Ellecor Interior Design
“Not everyone follows the one in, one out rule.”
—Haden Long
(623 S Pickwick Ave, Spring eld, 417-7202602) Haden Long is adept at transforming spaces into her clients’ dream closets, and that’s what she did for one homeowner who wanted to convert an unused nursery. Long says it took some engineering to make the vision a reality. Spring eld-based Weber Home and Land handled all the logistics.
They rst began with taking inventory of what the homeowner planned to store in the closet. “She wanted to be able to see everything,” says Long. “It’s just like laying out a kitchen.” Glass doors were used on all the cabinets so everything feels displayed and not packed away. Jewelry and watches are organized in felt trays and stored under glass on top of the island, which features drawers on both sides. They even added a pull-out laundry hamper to save space and keep things tidy.
“Sometimes we like to do a fun carpet in a closet, but for this house we did the same wood ooring that was throughout the house,” says Long. They used white paint on the cabinetry, walls and ceiling to keep the space light. “Clothing pops out better on white,” Long says. Long recommends using nice hangers and carving out spaces for accessories like hats, scarves and belts. Long also recommends making sure you have room to grow. “Not everyone follows the one in, one out rule,” she says. Lighting is another important factor to consider when creating a luxury closet. Long used LED strips in every cabinet and added a chandelier for a touch of glam. Being intentional about your closet space and taking advantage of every square foot is the best way to get that luxury look.
At Home
RSVP
Be the Best Guest
This tablescape was designed by Erica Lea Hendrix (pictured) with florals by Ron
THREE ENTERTAINING-LOVING HOSTS DISH ON HOW TO BE THE TYPE OF HOUSE GUEST WHO KEEPS GETTING INVITED BACK.
BY HEATHER KOHLER
I’VE ALWAYS ENJOYED HOSTING. I LOVE SETTING A BEAUTIFUL TABLE and bringing my friends and family into my home for an immersive experience, but that doesn’t mean I’m always a cool cucumber when it’s crunch time. Planning ahead is a must. I’m always looking for tips to make entertaining beautiful, but also easy. I got to thinking after hosting a dinner party at my house last month: I’m always focused on what makes a great host, but what makes a good guest? There were certain things that quickly came to mind, like showing up on time.
Arriving too late means cold food, and arriving too early is way worse in my opinion. What would my favorite local entertaining gurus say if I asked them the same question? Here’s what I discovered, right in time for the holidays.
Be present in the moment.
When Erica Lea Hendrix of Erica Lea Design Studios hosts, she wants everyone to feel special. She encourages people to put their phones down when they arrive. Constant phone-checking says, “I’m not fully here.” Hendrix recommends stepping outside or into another room to take a call.
Mary Keyes, known by many for her superb etiquette expertise, encourages guests
PHOTOS
Johnson (pictured opposite with Hendrix and Mary Keyes).
“When you hear the knee slap and the Midwestern, ‘Thanks for coming,’ you know it’s time to go.”
—Erica Lea Hendrix
to o er the host help and to remember to engage in conversation. “Never just talk about you,” says Keyes. “Always make it about the person you’re speaking with.”
Bring a fully prepared dish if approved by the host.
Ron Johnson, owner of The Thicket and The Nest, recommends being honest with your guests about the menu and what to bring. “You could make suggestions,” says Johnson. “Hopefully you’re close enough to just be honest about your expectations.”
When you are attending a potluck, make sure your dish is prepared so you don’t get in the way of the host. “I’m sure you could warm a dish up in the oven if you need to, but it should be prepared already,” says Johnson.
Hendrix suggests making something homemade to share. “Bringing something thoughtful means so much more than picking up something from a grocery store,” says Hendrix.
Present a thoughtful hostess gi . Everyone I spoke to reported that gifts are not necessary, but if you choose to bring something make sure it’s thought through. “I love owers, but please bring a vase,” says Hendrix. “I don’t want to have to run around looking for a vase.”
Keyes likes to bring a package of pretty cocktail napkins or a seasonal candle. “It’s my love language,” says Keyes. She also likes
to bring something baked to enjoy the next morning. She opts for pumpkin bread in fall months, which she presents on a festive plate, wrapped and tied with a ribbon.
Mind the table setting.
A beautiful table is all part of the experience for many hosts, including Hendrix. She says she loves pretty things and devotes a lot of time and thought into putting together a lovely table setting. “Once I had a guest rearrange my place cards,” says Hendrix. Hendrix also wants people to use her cloth napkins—and to not add anything to the decor. “One of my pet peeves is when someone brings their huge Stanley mug or big gulp and they put it on my pretty table,” she says.
Don’t wear out your welcome.
Everyone I talked to agreed: Don’t linger! “When you hear the knee slap and the Midwestern, ‘Thanks for coming,’ you know it’s time to go,” says Hendrix. Keyes agrees and reminds guests to never leave without thanking the host or hostess.
Send a thank you.
If you want to give owers, Johnson suggests sending owers to the host as a thank you the day after an event. Keyes likes to send a handwritten thank you note. A simple “Thanks for having us” is all Hendrix expects, but everyone agrees that showing gratitude to your host goes a long way.
COSMETIC SURGERY
PROFILES
Looking for a refresh? Not sure where to start? Begin with our Cosmetic Surgery Pro les. These professionals can help guide the way to a more radiant, con dent you!
FACS
BY KIENSTRA
Experience matters—but so do you.
The longstanding legacy of Dr. Kienstra and the team at Vos speaks for itself. With exclusive training and decades of experience dedicated solely to the face and neck, they remain Spring eld’s provider of choice for facial aesthetics. While their expertise is signi cant— and certainly worth highlighting—it is their patient-focused approach that truly sets them apart.
PHOTO
Matthew A. Kienstra, MD,
At Vos, patients are at the center of everything they do. The name “Vos,” derived from the Latin word for you, re ects this philosophy. Every service is designed with the individual in mind, honoring each patient’s unique story and tailoring care to enhance both appearance and overall well-being.
Dr. Kienstra and his team offer a full range of facial procedures, including rhinoplasty, facelifts, eyelid surgery, brow lifts, otoplasty, laser skin resurfacing and photo rejuvena -
tion. Each treatment is approached as part of a personal journey—celebrating individuality and supporting transformation with care and precision.
For those seeking renewed con dence, radiant skin, or a reversal of visible signs of aging, Dr. Kienstra and the Vos team are ready to help. With passion and skill, they guide patients toward results that are natural, lasting and uniquely their own.
Cindy; Rikki; Beth; Veronica; Stacy; Matthew A. Kienstra, MD, FACS; Melissa Belk, NP; Danielle; Becca; Shelley; Jen; Samantha; Suzie; Sarah
THE CENTER FOR PLASTIC SURGERY
The Center for Plastic Surgery at CoxHealth was founded on the belief that aging is a treatable condition, not a foregone conclusion. Their approach to slowing, preventing and even reversing the signs of aging is through early detection and appropriate intervention, combining state-of-the-art plastic surgery with scienti cally proven anti-aging therapeutics and products.
The Center for Plastic Surgery is dedicated to providing patients with individualized and effective plans. While ensuring the highest quality result, they strive to make your experience comfortable, convenient and effective. They offer a range of services including body sculpting, facial prosthetic procedures and breast surgery for reshaping, resizing and reconstruction.
The doctors at The Center for Plastic Surgery have more than 50 years of combined experience. Dr. Shaw is an international expert on facial aging and cosmetic surgery, Dr. Barnes has trained with world-renowned plastic surgeons and takes a “primary care approach,” and Dr. Frydrych has completed the nation’s most prestigious body contouring fellowship.
Dr. Connor Barnes, Dr. Lynn M. Frydrych, Dr. Robert Shaw
SHAH PLASTIC SURGERY
Dr. Bharat Shah, is a triple board-certi ed plastic surgeon with more than 30 years of surgical expertise, offering patients a re ned blend of precision, artistry, and innovation. At his elite Spring eld clinic, Dr. Shah delivers a comprehensive range of facial and body rejuvenation procedures, tailored to meet the highest standards of privacy and aesthetic excellence.
His signature approach—seamlessly combining advanced surgical techniques with the latest nonsurgical technologies—has made him a sought-after expert among discerning clients. Highlights include the Celebrity Necklift, VASER Hi-Def LipoSculpture, Renuvion plasma skin tightening and a full suite of customized post-op therapies designed to optimize healing and enhance results.
Dr. Shah’s commitment to innovation, discretion, and patient satisfaction continues to de ne his practice as a destination for those seeking exceptional outcomes in a luxurious, boutique setting.
Dr. Bharat Shah
Crunchy ToSaMeltyvoryasted Stacked
Sandwiches We Love
What qualifies as a sandwich? Is a hot dog a sandwich? Is a wrap a sandwich? Is a cheeseburger a sandwich? In the eyes of this feature, none of the above are sandwiches. You know a sandwich when you see one, and it’s best not to overthink it. We’re peeling back the layers of bread, meat, cheese, veggies and condiments to dissect some of the best of the best sandwiches all across 417-land. We hope it sparks wildly specific cravings that drive you to support these locally owned businesses. And on that note, how many sandwiches did we consume while working on this feature? That’s classified information.
Written by Tessa Cooper // Photographed by Brandon Alms and Katy St. Clair
Famous Club from Nearly Famous Deli & Pasta House
“It needs good texture and avor pro les, from crunchy to smooth, sweet to salty, spicy to vinegary.”
—Ethan Seehusen
The Sub Shop may sound like a generic name if you’re not from around here. But to 417 locals, it’s a proper noun and a household name.
The original location on 1721 East Seminole Street opened in 1972. Between its nostalgic exterior and the fact that it’s one of the few places left in town that still only accepts cash, it’s like a Spring eld time capsule.
Behind the counter, you’ll nd owner Ethan Seehusen dressing up sub sandwiches just the way his customers like them. Seehusen knows his regulars’ names and orders by heart, and he’s often been referred to as a “sandwich savant.”
“My time at The Sub Shop makes up a huge chunk of my life,” he says. “I want to be able to give awesome service to people and treat them like I’d want to be treated.”
Seehusen is a second-generation owner of The Sub Shop. His dad purchased his
rst location in 1977 from the previous owners and eventually went on to operate ve of them. Seehusen now owns the one on East Seminole Street, while his brother owns the one on West McDaniel Street.
“Getting to grow up in a family business is a great deal to be in,” he says. “You get to work with your parents, learn a lot about life and interact with the public.”
Seehusen’s own kids are now in middle school and high school, and they are getting the same experience. In the summer, they enjoy partaking in age-appropriate tasks like pulling drinks in the shop.
When you place an order at The Sub Shop, you know you’re about to enjoy a quality sandwich made by a mom-andpop shop that takes pride in its work. Seehusen and his crew make all of the bread and baked goods from scratch, and they also slice their own meat and cheese. But most impressively, they do this all
on a daily basis. The toppings on their signature subs are mostly classic, but with a few surprises thrown in. Just trust us— don’t knock cashews on a veggie sandwich until you try it.
So what makes a good sandwich in Seehusen’s book?
“Fresh ingredients and being able to discern the avors that are going on in the sandwich, and it not all coming out tasting like mayonnaise and lettuce,” he says. “Regardless of what’s on it, it needs to have a really nice balance, so not too much of any one thing. It needs good texture and avor pro les, from crunchy to smooth, sweet to salty, spicy to vinegary.”
The Sub Shop makes the kind of sandwiches locals haven’t grown tired of eating for half a century, and they will gladly wait in a long line for one. So if anyone is quali ed to be the o cial authority on good sandwiches, we’d say it’s Seehusen.
MEET THE SANDWICH SLINGERS: THE SUB SHOP
Chicken Salad Sandwiches
Two qualities de ne a chicken salad sandwich: the presence of chicken and a creamy dressing. However, the add-ins are up to the sandwich artist’s discretion. Here are a few must-try ones.
CURRY CHICKEN SALAD
SANDWICH
Tea Bar & Bites, Springfield
The vehicle: A perfectly chewable multigrain bread
The accoutrements: Toasted pecans and celery
The surprise: Although it’s in the name, nothing can prepare you for the earthy, spice-forward kick from the curry. The avor lingers just long enough to keep each bite interesting.
Order it with: Honey sea salt pie by Prairie Pie
CHICKEN SALAD SUB
The Submarina, Shell Knob and Republic
The vehicle: Freshly baked inhouse and toasted sub bread
The accoutrements: Mayo, cranberries, chopped pecans, celery, pepper jack cheese, lettuce, banana peppers and homemade sub sauce
The surprise: The mix of sweet cranberries and tangy banana peppers takes center stage in the avor department.
Order it with: The potato salad
CHICKEN SALAD SANDWICH
The Keeter Center, Point Lookout
The vehicle: A aky, toasted croissant
The accoutrements: Celery, onion, red grapes, pecans and eld greens
The surprise: This sandwich will remind you of the chicken salad sandwiches your mom used to make, but with a little more avor. That’s all thanks to the creamy onion dressing.
Order it with: Carrot cake
CHICKEN SALAD
Spring Creek Tea Room, Ozark
The vehicle: Marble rye bread with earthy and nutty notes
The accoutrements: Lettuce, tomato, red onion, red pepper, cucumber and sliced white American cheese
The surprise: If Spring Creek has taught us anything, it’s that red peppers are a universally good topping. They come on every sandwich here.
Order it with: Any slice of cake. You can’t go wrong.
Chicken Salad from Spring Creek Tea Room
“I always take sandwiches apart. I dissect them to see what they’ve got going on.”
—Jay Parrino
To 417-landers, The Hill is somewhere you go when you’re visiting St. Louis and you’re craving Italian. But to longtime Spring eld restaurateur Jay Parrino, it’s where he grew up. Parrino was born in Sicily, Italy, but immigrated to St. Louis with his parents when he was young.
“[The Hill] was a community, and you never had to leave,” Parrino says. “The dentist was Italian, the local doctor was Italian, the owner of the small grocery store was Italian. We even had our own little department store, so you didn’t have to go outside of that enclave.”
Parrino moved to Spring eld in 1983 and decided to bring a taste of The Hill to Spring eld. He opened J. Parrino’s Bar & Grill that same year on Battle eld, moved it to the fourth oor of the Heers building in 1987, and just a couple of years later helped launch Pasta Express with his former, late business partner. Queen City Deli (1647 E. Sunshine St., Spring eld) is
his latest and now one-and-only concept, which means he gets to devote his entire attention to it. And judging by the mouthwatering STL- and NY-inspired sandwiches he doles out, he does just that.
One of his most popular (and in our book, most tasty) sandwiches is The Burnes. In fact, the menu describes it as “the sandwich that made Parrino’s famous.” It has just three ingredients: beef tenderloin, horseradish and garlic cheese bread. When designing this sandwich, Parrino drew inspiration from one on the menu at his very rst restaurant job, which was at an Italian steakhouse on The Hill. It was named after a local newspaper sports writer, Bob Burnes, who ordered this sandwich on the regular, and Parrino decided to keep the same name to continue paying homage to Burnes.
There’s also plenty of pasta on the menu and a small retail section of Italian market essentials that you won’t want to sleep on.
Parrino is friends with the owners of DiGregorio’s Italian Market on The Hill, so he always makes a pit stop there to pick up inventory when he visits.
Queen City Deli has now been in business for 13 years. And while the core menu hasn’t changed much, Parrino keeps things fresh by running a series of specials. Any time he goes out to eat and orders a sandwich, he considers it R&D.
One of the best sandwiches he’s had as of late was at Central Market in Dallas, Texas. He can still name exactly everything they put on this sandwich, down to the chipotle aioli and caramelized mushrooms and onions.
“I have what my wife thinks is a really weird habit,” he says. “I always take sandwiches apart. I dissect them to see what they’ve got going on.”
We, for one, will never question Parrino’s creative process when it comes to crafting sandwiches.
MEET THE SANDWICH SLINGERS: QUEEN CITY DELI
For the Veg Heads
Veggie sandwiches so good they even please meat eaters.
THE NATURAL
MaMa’s Cafe and Deli, Springfield
The vehicle: Grilled sourdough that will tempt you to steal some of the starter
The protein: Seasoned and baked tofu
The veggies and other delights: Avocado, spinach, tomatoes, pickled red onion, Dijon mustard and vegenaise
Order it with: The soup of the day
THE VEGGIE
The Sub Shop, Springfield
The vehicle: A housemade sub roll
The protein: Provolone cheese and cashews
The veggies and other delights: Mushrooms, olives, bell peppers, mild peppers, lettuce, tomatoes and sub sauce
Order it with: A housemade cookie
FARMHOUSE
The Bruncheonette, Joplin
The vehicle: Toasted bread locally made by Redings Mill Bread
The protein: Swiss cheese
The veggies and other delights: Asparagus, mushrooms, roasted red pepper, sauteed onions
Order it with: Housecut carrot fries
Sandwiches by the Season
Be it the weather or the produce that’s in its prime, these sandwiches just hit di erent when you enjoy them in a speci c season.
WINTER: CRUMP CLASSIC
Dru ’s, Springfield
Why it’s in season: There’s nothing like walking into Dru ’s bundled up in a winter scarf and coat on a blustery day and warming up with a grilled cheese, the ultimate comfort food. This one features not one, but three types of cheese on sourdough. The combination of colby, Gouda and cheddar really comes alive alongside a Lil’ Dipper of the house tomato soup.
SPRING: SMOKED SALMON BROODJE
Van Gogh’s Eeterie, Springfield
Why it’s in season: Allow us to paint you a picture. It’s an early spring day, and you’re headed to the C-Street City Market to pick up some produce. But you can’t shop while hungry, so you swing into Van Gogh’s for the ultimate brunch sandwich featuring avors just as refreshing as the weather. We’re talking arugula, pickled onions, herbed cream cheese, capers and smoked salmon. Life is good.
The Game of Chicken
Craveable chicken sandwiches, ranked from least spicy to hottest.
NO SPICE, NO PROBLEM COUNTRY FRIED CHICKEN SANDWICH
The Social Birdy, Branson What brings on the avor: Just because your taste buds can’t handle spice doesn’t mean they can’t handle avor. The garlic aioli and pickles do their job and pair perfectly with the hand-breaded chicken thigh. Wash it down with: A peach shake made with vanilla custard
MILDLY DARING CHICKEN SANDWICH PERI-PERI STYLE
SUMMER: BLTA
Cherry Picker Package & Fare, Springfield
Why it’s in season: Tomatoes for summer may not be groundbreaking, but you can’t argue with the fact that this is when they taste best. The BLTA also contains bacon and lettuce, of course, but the avocado and lemon aioli give this sandwich an extra bright avor that pairs well with a sunny but breezy day on the patio.
FALL: THE DAY AFTER Mythical ‘Wich, Branson
Why it’s in season: Did you not make o after your family dinner with enough of the Thanksgiving goods to put together a leftover sandwich? Fear not. This sandwich from Mythical ‘Wich has a little piece of each part of the feast, including turkey, caramelized onion gravy, cranberry sauce, aioli and house-made andouille sausage stu ng. It’s all served on a sandwich roll pressed panini style.
The Rock Food & Friends, Springfield
What brings on the heat: Periperi glazed sauce is the true denition of a mild sauce that brings just the right amount of kick.
Wash it down with: Sweet tea
OKAY, NOW THAT’S HOT FRIED CHICKEN SANDWICH
Best of Luck Beer Hall, Springfield
What brings on the heat: Korean chili aioli teams up with kimchi slaw to set your mouth ablaze. Wash it down with: Greene Ghost by Spring eld Brewing Company
MAKE IT NASHVILLE-LEVEL FRIED CHICKEN SANDWICH
The Ozark Mill Restaurant at Finley Farms, Ozark
What brings on the heat: Smoked chili oil with pickled pepper aioli makes this chicken sandwich a middle-ground option when it comes to heat. To take it to the next level, request the hot pepper rub.
Wash it down with: Wonders of Wildlife Izzy Lager
BLTA from Cherry Picker Package & Fare
Great
service paired with fresh ingredients is their secret to success.
In 2022, Keri Bruton and Shelly Hu were both in the middle of career transitions. Aside from this, they had one other thing in common: a relative. Bruton’s sister is Hu ’s daughter-in-law.
If you’re having trouble understanding their relation to one another, you’re not alone. The two now own both locations of The Submarina together, and regulars often mistake them for a mother-daughter duo. But we think that’s also partially due to the fact that there just seems to be a natural bond between them.
Post-COVID, Bruton’s career as a hospital phlebotomist was coming to an end, and Hu had just sold her wedding venue business in Republic, Spring Creek Estates.
In the middle of guring out her next move, Hu noticed that a former Subway building was for sale in Shell Knob. Halfway joking, she threw the idea of opening a
restaurant there to her son, who, to her surprise, loved it. He was the one who suggested she ask Bruton to join her. “Keri and I knew each other, of course,” Hu says. “Being family, we spent some time together, but not a lot of time. She was busy with her career, and I was busy with my career.”
Going into the sandwich business certainly wasn’t on Bruton’s 2022 bingo card, but she and Hu quickly realized they had what all great business partners possess: a complementary skill set. Hu loved to cook, and Bruton loved all things branding and design.
The Shell Knob location of The Submarina (26082 Highway 39, Shell Knob) opened in May 2022, and the Republic location (389 Highway 60, Republic) in May 2025, and both met with immediate success. The Shell Knob location is especially busy during lake season, but regulars who are often in a vacation state of mind don’t seem to care.
When the line starts to get extra long at the Republic location, Bruton and Hu like to say they’re getting “Shell Knobbed.”
It’s no wonder the crowds show up. Great service paired with fresh ingredients is their secret to success. They bake bread, slice their own meat, grate the cheese and chop the lettuce and veggies daily.
Their chicken salad has a cult following that sells it out on the regular, and the made-in-house potato salad is notoriously addictive for customers.
But even on their busiest days, their crew knows how to have fun and keep things light-hearted. Anytime someone makes a mistake and messes up a sandwich, they’ve got a saying for that, too.
“Shelly or I will take a bite out of it,” Bruton says. “Then we’ll say, ‘Guys, this is the best sandwich I’ve ever had. I’m not just saying that, this is the best sandwich.’”
MEET THE SANDWICH SLINGERS: THE SUBMARINA
Classic Hot Sandwiches
For when you’re craving something comforting, familiar and warm.
SMOKED MEATBALL & PROVOLONE SUB
Lolli’s O the Square, Ozark
The vehicle: Hoagie bread hefty enough to contain it all
The main event: Smoked meatballs, with an emphasis on the smoked. This sandwich shop is owned by the same folks who bring us Pop’s Smoke Shack.
The best part: It’s only available on Mondays, which means we have a new reason not to hate Mondays.
Order it with: Coleslaw
REUBEN
Downing Street Pour House, Hollister
The vehicle: Marble rye bread with an earthiness that grounds it all
The main event: The pastrami, zippy sauerkraut and Swiss cheese
The best part: They didn’t
have to add a fried egg onto this sandwich, but we love the fact that they went the extra mile and did.
Order it with: Any of the rotating beers on tap
STEAK SANDWICH
JW’s Kitchen, Springfield
The vehicle: Grilled sourdough from Neighbor’s Mill Bakery & Café
The main event: Steak married with melted aged cheddar cheese
The best part: The locally grown mushrooms by Willow Mountain Mushrooms, sautéed with onions
Order it with: Loaded tots
CHESHIRE’S MONTE CRISTO
Ms. Gilmore’s, Springfield
The vehicle: Sourdough bread dipped in egg custard, fried and then dusted with sweet
What’s in a Name?
We don’t know who started the tradition of naming sandwiches after people, or what it takes to have one named in your honor. But we do know these sandwiches inspired by locals and their loved ones are delicious.
THE ABBE
La Mère Bakery, Springfield
The namesake: Abbe Ehlers, a beloved and talented yoga teacher. Time spent with her is just as nourishing as this sandwich (speaking from experience here).
The ingredients: Roasted squash, provolone, pesto, greens, olive oil and lemon zest. Served on housemade focaccia.
powdered sugar
The main event: Turkey, ham and Swiss cheese
The best part: Everyone knows the fruity air is the highlight of a Monte Cristo, and it appears in the form of a raspberry dipping sauce in this version.
Order it with: An ooey gooey bar for dessert
FRENCH DIP
Neighbor’s Mill Bakery & Café, Springfield
The vehicle: Their signature crusty Asiago cheese and cracked black pepper bread
The main event: Tender roast beef that’s paired with pepperjack cheese
The best part: No bite is complete without a dip in the au jus.
Order it with: Any of the restaurant’s delicious pastry options
FATHER SCHLINK
Dru ’s, Springfield
The namesake: The late and greatly missed Danny Schlink, the original owner of Grad School and J.O.B. Public House.
The ingredients: Gouda, mac and cheese and sweet barbecue pulled pork. Served on sourdough.
THE JACQUELIN
Big Momma’s Co ee and Espresso Bar, Springfield
The namesake: Owner Lyle Foster’s mother. “I wanted to honor her as a single mom who worked incredibly hard to raise my brother and me,” he says. “The Jacquelin is a sandwich that has avor and zest, which epitomizes her style and personality.”
The ingredients: Turkey, provolone, lettuce, tomatoes, sprouts, basil pesto, mayo and honey mustard. It’s served on housemade focaccia on weekdays and wheatberry on weekends. (Both are absolutely delicious.)
Smoked Meatball & Provolone Sub from Lolli’s O the Square
Classic Cold Sandwiches
This lot of sandwiches proves that you don’t need to x what isn’t broken.
FAMOUS CLUB ≥
Nearly Famous Deli & Pasta House, Springfield
The vehicle: Whole wheat bread toasted to perfection
The main event: Every component of a classic club sandwich is there. The turkey breast, bacon, lettuce, tomato and mayo each play their part well.
The best part: The triple-decker construction is shockingly easy to eat. You can’t replicate it at home without a little skill.
Order it with: The restaurant’s Very Famous Salad
AMERICAN SUPER STACKER SUB
The Sandwich Shop, Kimberling City
The vehicle: Sub bread that is absolutely classic
The main event: This sandwich shows o the most iconic sandwich ingredients. Turkey, roast beef, ham, American cheese, lettuce, tomato, red onion and mayonnaise.
The best part: True to its name, this sandwich is super-sized
Order it with: A cup of cheesy potato soup
EGG SALAD SANDWICH
Farmers Gastropub
The vehicle: Sourdough by Neighbor’s Mill Bakery & Café
The main event: A classic egg salad complete with chives
The best part: Cucumber adds a fresh layer and some crunch
Order it with: Indulgent garlic-Parmesan fries
GREAT DANE
Big Dog Deli, Springfield
The vehicle: Choose-your-ownadventure with sourdough, marble rye, Kaiser roll or whole grain bread.
The main event: Roast beef, cheddar, onion, tomato, lettuce
The best part: The horseradish mayonnaise
Order it with: Pasta salad
THE BIG A
Big Al’s Subs, Nixa
The vehicle: Secret-recipe sub bread made in-house
The main event: Salami, pepperoni and ham, aka the perfect trio of meats
The best part: The pepperoncini plus the sub sauce gives this sandwich a nice zing.
Order it with: Giardiniera Italian peppers from Chicago
Famous Club from Nearly Famous Deli & Pasta House
Regional American Sandwiches
These sandwiches are so good that they’ve practically made their hometowns famous.
GATOR PO’ BOY
La Roux Bistro
The region: New Orleans, Louisiana
The vehicle: A fresh baguette made in-house
The main event: Fried Louisiana alligator
The surprise: The tangy remoulade
Order it with: The Garden District Punch
PHILLY CHEESESTEAK
Chicago Cheesesteak Company, Springfield
The region: The City of Brotherly Love
The vehicle: A toasted hoagie-style roll
The main event: Your choice of chicken or steak, but you know the right choice if you want to go the classic route.
The surprise: You de nitely
expect grilled onions on a Philly cheesesteak, but the grilled green peppers and mushrooms are a nice touch.
Order it with: Freshly fried mushrooms
PARRINO’S SPECIAL
Queen City Deli, Springfield
The region: The Hill neighborhood in St. Louis
The vehicle: A sturdy foundation of garlic cheese bread
The main event: The combination of prosciutto, salami and roast beef makes it a meat lover’s dream.
The surprise: The house salad, housed inside the sammie.
It’s a medley of vinegar and oil, mixed greens, red onions, chopped pimentos and Parmesan.
Order it with: The Italian potato salad
Save This List for Lent
Fried sh sandwiches are delicious any time of year, but they just hit di erent during Lent.
CATFISH PO’ BOY
Georgia Mac’s, Springfield
The catch: The cat sh is American, farm-raised and hand-battered, so you know it’s good.
The briny addition: Remoulade that tastes similar to but more complex than a traditional tartar sauce
Order it with: Sweet potato fries
FISH SANDWICH
The Catfish Cafe, Bu alo
The catch: Five ounces of battered cat sh that one Facebook reviewer described as “darn good.” That is high praise coming from a Midwesterner.
The briny addition: Pickles and tartar sauce give this sh sandwich a vinegary kick.
Order it with: Fried okra
NEW YORKER PANINI
Bambinos, Springfield
The region: The Big Apple’s Little Italy
The vehicle: Focaccia bread that’s so satisfying to sink your teeth into.
The main event: Italian deli meats that taste just like the kind from an NYC Jewish deli.
The surprise: The pastrami on this sammie isn’t beef. It’s actually turkey, and we’re here for it.
Order it with: Pasta salad
MUFFALETTA
Seafood Express, Springfield
The region: New Orleans, Louisiana
The vehicle: Classic mu aletta bread sourced from Gambino’s Bakery in NOLA
The main event: Layers of cured and sliced Italian meats,
including capicolla, salami and mortadella
The surprise: The nutty avor of the pistachios in the mortadella
Order it with: The house fries that have a spicy kick
MEMPHIS
Gettin’ Basted, Springfield
The region: The Tennessee city that’s famous for all things barbecue
The vehicle: A soft hamburger-style bun
The main event: It’s pulled pork like the kind on this sandwich that draws fanatics to Memphis.
The surprise: Slaw directly on a barbecue sandwich always excites the taste buds.
Order it with: Poblano cream corn brûlée
The Extras Make the Sandwich
Sure, the meat and cheese are important. But if you want to enhance your sammie-eating experience at home, it’s all about the details.
The Bread
For Foacccia Lovers
Focaccia topped with dried herbs from La Mère Bakery, Springfield
For Those Whose Quarantine
Sourdough Starter Is No Longer (RIP)
French Onion Sourdough, Flourish Cottage Bakery and Garden, Springfield
For Classic Sandwich Bread
Seven Grain, Neighbor’s Mill Bakery & Café, Springfield
The Condiments
Add a Vinegar Kick
Housemade pickles from Dru ’s (Springfield), sold by the quart
Add Some Spice
Add a few drops of Springfield Trading Company’s spicy garlic hot sauce to your mayo or ketchup to level it up.
Add Some Seasoning Sprinkle on some Italian seasoning blended by Tantara Farms (Springfield).
“In a way, it’s Ozarks fusion cuisine, which makes it unique. I don’t think there are a whole lot of people out there doing that.”
—Brad Leighninger
Brad Leighninger’s foray into the sandwich scene all began with a speci c type: a barbecue sandwich. His career as a world champion pitmaster has taken him as far away as South America and Australia, and he has pretty much built a local restaurant empire as the owner of both Gettin’ Basted locations, Downing Street Pour House and Side Chick.
But after wrapping up a long day of lming for Food Network’s BBQ Brawl (catch him on season 6) or simply running around the Ozarks checking in on his businesses, he always nds himself refueling with an old faithful: a sandwich.
Mythical ‘Wich in downtown Branson is one of his latest concepts, and it’s a testament to his adoration of sandwiches. “The avors are pretty much inspired by
my travels, smashed up with Ozarks barbecue,” he says. “So we’re smoking meats, but then we’re putting a twist on it.”
That twist often shows up in the form of a fusion, like in the Seoul Roll. You get to choose your own adventure with this one and go with shaved ribeye or chicken, but either way, it’s covered in a sweet and spicy Korean marinade that’s grilled with jalapeños and onion. It’s the Provel cheese and sandwich roll that add just the right amount of Missouri air to it all, while the sweet and tangy quick-pickled Asian-style slaw and house-made yumyum sauce further lean into the global in uence. “In a way, it’s Ozarks fusion cuisine, which makes it unique,” he says. “I don’t think there are a whole lot of people out there doing that.”
The majority of the sandwiches show o toppings that are as imaginative as their names. Take the Holy Hand Grenade, for example. This toasted marble rye sandwich features house-made pastrami hash covered in a hearty helping of cheese. And as if it wasn’t already delicious enough, a humble fried egg completes it and makes it worthy of breakfast or lunch.
In fact, Mythical ‘Wich serves a total of six breakfast sandwiches that are available all day.
And what better place to serve these quirky sandwiches than in Missouri’s quirkiest town? Next time you’re in Branson seeing a show or heading out for a day at Silver Dollar City, Mythical ‘Wich is where you should fuel up.
MEET THE SANDWICH SLINGERS: MYTHICAL ‘WICH
Sandwiches From Around the World
Take your taste buds on a little eat-venture with these sammies.
PARISIAN
RON STYLE
Derby Deli, Springfield
The country: France
The vehicle: An oh-so-fresh rustic baguette
The main event: Shaved rosemary ham with Gruyere cheese
The best part: The decadent Président Butter made in Normandy
Order it with: A tru e by Christopher Elbow Chocolates, based in Kansas City (the Paris of the Plains)
PORK BELLY BAO BUNS
The Gochu, Nixa
The country: China
The vehicle: A u y bao bun steamed to perfection
The main event: Pork belly with crisp and fresh carrot, cucumber and cilantro that cut through the fat nicely
The best part: One order comes with two bao buns
Order it with: Purple yuzu lemonade
BÁNH MÌ GÀ
Pho Kim Vietnamese Restaurant
The country: Vietnam
The vehicle: A toasted baguette
The main event: The savory chicken that contrasts with the fresh cilantro, pickled carrots, daikon and jalapeño
The best part: The chicken gets marinated in lemongrass and garlic, so it has a bright, herbaceous kick.
Order it with: A taro smoothie, add boba pearls
CHORIZO TORTA
I Love Tacos, Springfield
The country: Mexico
The vehicle: White Mexican bread that’s a whopping 8 inches in diameter
The main event: Mexican chorizo, aka Mexican sausage
The surprise: The layer of beans and avocado will further help you get in your protein goals for the day.
Order it with: Sidral Mundet (Mexican apple soda)
CHICHARRÓN SANDWICH
Cafe Cusco, Springfield
The country: Peru
The vehicle: A ciabatta bun with a nice and crispy exterior
The main event: Charred seasoned thin-sliced pork loin, drizzled with Gulf sauce
The best part: The addition of sweet potato fries
Order it with: Torta de Askinosie
AUTHENTIC CUBAN
Cafe Cubano, Springfield
The country: Cuba (although immigrants popularized it in Miami)
The vehicle: Traditional Cuban bread that is similar to a baguette
The main event: The ham, roasted pork and Swiss cheese are, of course, important components, but the briny pickles and mustard actually take center stage in the avor department.
The best part: If you’re just feeling snacky, you can order it as a mini for less than 6 bucks.
Order it with: Cuban co ee
Wild Sandwiches
Don’t even try to make these sandwiches at home.
YAYA PAPAYA
The Almighty Sando Shop, Springfield
Why it’s wild: At its core, this is a smoked deli chicken sandwich. But it’s the sauces that take your taste buds on a ride. The house-made ginger tomato chutney and green papaya relish bring a tangy-sweet avor. And to top it all o , even the mayo has some air with a bit of added garlic and bacon.
Order it with: A side of sweet potato tots
CITY SMOKESTACK
City Butcher & Barbecue, Springfield
Why it’s wild: It contains premium brisket, pulled pork, pork belly and your choice of sausage. Translation: You’re going to be very full after eating this.
If you can nish this lling sandwich in one sitting, you deserve a prize.
Order it with: A smookie (smoked chocolate chip cookie)
417 SPRINGFIELD ≥
The 7th on Walnut, Springfield
Why it’s wild: This sandwich is inspired by our very own Spring eld-style cashew chicken. Swapping the rice for bread and adding mozzarella cheese is honestly a genius move, and so is adding fresh grilled steak and chopped up chicken tenders. This cashew chicken cheesesteak has all the makings of Spring eld-style cashew chicken, down to the sauce and the cashews and green onions.
Order it with: Hand-cut fries
417 Spring eld from The 7th on Walnut
NEW BEGINNINGS
THIS NEW CONSTRUCTION LAKE HOME IN THE POINTE IS FULL OF UNIQUE DETAILS AND CRAFTSMANSHIP.
BY HEATHER KOHLER
A
LL THE BEST HOMES TELL A STORY, and this one tells many. This lake home, named New Beginnings by the homeowners, became a culmination of all things past and a celebration of the future. “The couple had just gotten married and were beginning their lives together,” says Interior Designer Jacque Pitts of Jacque Pitts Interiors (Kimberling City, 417-818-6882).
This was one project Pitts really enjoyed working on, not only because of the craftsmanship involved, but because of the opportunity to collaborate with the homeowners. “This was their vision,” Pitts says. “I was there to help bring it all together.”
Attention to detail was one of the most important goals of this new construction, and contractor Doug Pitts of Doug Pitts Construction (417-840-5759) brought in incredible craftsmen to
PHOTOS BY JEREMY MASON MCGRAW WITH GLOBAL IMAGE CREATION
complete this project. “I was the builder, but I’m just another spoke in the wheel,” Doug says.
With a large variety of wood species being used in lots of different and unique ways, precision was key. Making everything ow together and complement each other was the goal. The many types of wood served a speci c purpose: The homeowners opted to achieve color variety through wood species instead of stains. Walnut lines the walls in one of the o ces, with walnut barn doors opening in a corner to reveal a beautiful view out of the living room, all perfectly aligned.
Throughout the home, custom cabinetry by Alpine Wood Products (Marionville, 417- 258-2584) is detailed and perfectly executed, all in a variety of styles. The trim carpentry on the main level just keeps going and going, with no end in sight.
When you rst walk into the home, the entry immediately draws you down to the back door and to a beautiful view of the lake. “The front and back door mirror each other,” says Jacque. Bill Woody of Marshall-Waters-Woody Associates, Inc. was the architect, and he worked with the homeowners to create the perfect plan for their home. “He sat them down and really asked them how they lived and how they wanted to live,” says Jacque. The layout of the home not only focuses on beautiful lake views, but it creates the perfect environment for having their families as guests.
Bronze statues that the homeowners have collected over the years are thoughtfully placed in the entry and all throughout the home. “The couple repurposed a lot of their furniture and art from each of their previous homes,” says Jacque. Re nishing and painting pieces they had grown to love and bringing new life to upholstery pieces with fresh fabrics and leathers gave the homeowners a
Wrought iron details in the light xtures and railings balance a modern yet welcoming scene.
“YOU ALMOST FEEL LIKE YOU’RE ON A SHIP. YOU’RE THAT CLOSE TO THE WATER.”—JACQUE PITTS
The owners’ vision stands out in the natural color variation of the wood species used.
With lots of family to entertain, the homeowners prioritized kitchen space.
“THIS WAS THEIR VISION. I WAS THERE TO HELP BRING IT ALL TOGETHER.”
way to be creative and hold onto things from the past. The upholstery work was done by Branson Upholstery. Lighthouse Gallery supplied all the lighting, including the large rustic xtures that you see in the entryway.
The main level’s replace is one area that really highlights the beautiful craftsmanship that went into this home, standing out as a work of art in the space.
“The wood used for the mantel was from a 120-year-old red oak tree from the homeowner’s last estate where he raised his kids,” says Jacque. They used the same tree to make the co ee table and the dining table. The replace screen features a tree design that Jacque worked on with her mother, Judie Sommer. The duo also designed the branches used on the staircase railing—aiming to add a modern air.
The staircase walls are wrapped in navy grass cloth that creates a crisp backdrop for a large custom glass wall sculpture. It was created by Shawn Watt, a master craftsman at Hazel’s Blown Glass Shop in Silver Dollar City, and he designed it to look like a wave.
The main level’s replace highlights the craftsmanship of the home and uses wood from the red oak tree at the homeowner’s last estate.
Entertaining was an important aspect in the design and layout of the home, as the couple has lots of family members to entertain.
“The lower level was created with three full primary suites and a kitchen area, all for guests,” says Doug. “Each primary suite also has a view of the lake as well as direct access to the lake.” You can nd even more expansive views by stepping outside onto one of the home’s many decks.
The homeowners love to cook, so the outdoor kitchen
was designed and created by Maschino’s with cooking and entertaining guests in mind. With plenty of places to sit and enjoy the view, you can imagine how much use these spaces get. “You almost feel like you’re on a ship,” says Jacque. “You’re that close to the water.”
In addition to multiple decks, the home has a vegetable garden right outside the laundry room as well as a space for the couple’s dog to roam. The laundry room even has a bathroom with a shower just for their dog. On the front of the home there’s a ower garden and a water feature that attracts wildlife. The couple enjoys mornings looking out from their breakfast nook watching the birds.
The way this lake home mimics its surrounding is obvious once you immerse yourself in the details. In the primary bathroom, inspiration was taken from the outdoors and brought inside with shades of blue tile, pebble and rock ooring and shower tile that looks like wood. The homeowners had collected tile from all over, so Jacque and her team had fun utilizing all the styles. How the chevron tile matched up perfectly in the shower, even in the soap nooks, is extraordinary. “Al Dietrich did all the tile work,” Jacque says.
With so many talented people working on this home and with homeowners’ strong vision, this lake home was designed, built and furnished with a lot of thought and a lot of love. When the project concluded, everyone who worked on it was invited to a catered open house, where the homeowners encouraged everyone to tour the home and enjoy the living and outdoor spaces. “The homeowner even gave a speech to thank everyone for their work,” says Jacque.
menus
Reimagined Southern C omfort,
TURN THE PAGE TO FIND PIPING HOT DINING NEWS AND SOME EXTRADELICIOUS OZARKS EATS.
Taste is
ARE YOU READY TO DIG INTO THE YUMMIEST STUFF AROUND? LET’S EAT!
Cajun Fare, French Flair
A trip to La Roux Bistro delights the taste buds with made-from-scratch food. An enchanting atmosphere evokes wonder.
PHOTOGRAPHED BY BRANDON ALMS
Taste is
ISTARTED COVERING
local food news right around the time a construction crew unexpectedly unearthed the hidden Civil War-era structure at 300 E. Commercial Street. This was 2017, and the project was set to be the future home of Ophelia’s. This discovery altered the course of the building’s future, transforming it into a signi cantly larger project than most culinary entrepreneurs would be willing to undertake.
After Ophelia’s backed out, I knew it would take a very uniquely quali ed person to see anything in the now three-story historic space to fruition. That person de nitely had to be Joseph Gidman, who is no stranger to C-Street. La Roux Bistro is now his fourth concept in the historic business district, and he owns it alongside Joe Hosmer and Rodrigo CabrejosRamos.
Gidman invited my husband, Chandler, and me to the soft opening of the restaurant. We split the Bayou Board, which was a great foray into the menu with a medley of blue crab beignets, alligator bites, boudin balls, andouille and a bit of spicy caraway slaw. My favorite component on the board was actually the alligator bites, which were cornbreaded and played extremely well with the remoulade sauce that had a great zing.
For our mains, I went with the shrimp and grits, and Chandler ordered the burgundy pork. I tried a bite of the bonein pork o Chandler’s plate. While it certainly was seared to perfection and
La Roux Bistro
300 E. Commercial St., Springfield, 417-268-9383, larouxbistro.com,
Open Mon–Sat: 11 a.m.–3 p.m. and 5–9 p.m
$$-$$$
showed o the perfect amount of Dijon Burgundy sauce, I actually didn’t have food envy for once.
That’s all thanks to the cheddar polenta on my dish. I had no trouble cleaning my plate. The Gulf shrimp was incredibly fresh, and the green pepper roux added an herbaceous component.
If I had to pick a favorite thing I had that evening, it would actually be my cocktail, the Garden District Punch.
We didn’t get to dine in the hidden underground room (the Phenix Vault), but I highly suggest at least taking a peek on your visit. The arched ceiling is lined with Phenix limestone.
Anyone who knows me knows that I am a Francophile, so I’ve had several people ask me if I have tried the “new French restaurant.” La Roux Bistro really isn’t a classic French restaurant, and
it’s not trying to be. I would describe its menu as primarily Cajun-inspired with a strong emphasis on the French in uence. Regardless, the La Roux crew preps each dish with the same care that a French chef would. They mix their own spices, whip the mayonnaise for the sauces and bake their own bread.
BOMB
Gotta Get the Guac
TRY LUNA MODERN MEXICAN TABLESIDE GUACAMOLE.
BY TESSA COOPER
HOW FRESH IS THE FRESH GUACAMOLE from Luna Modern Mexican? So fresh that they make it tableside. The server will cut and peel the avocado and mix everything in a bowl right before your eyes. It’s a classic take
on guac with cilantro, tomatoes, diced onions, jalapeños, lime and salt that will kick o your dining experience on a high note. Pair it with one of their tequila-forward cocktails (you seriously can’t go wrong).
TRY THIS NOW
Glow Ups
It looks like these four food and beverage joints just had some great work done.
BY TESSA COOPER
Kingdom Co ee
Kingdom Co ee on Lone Pine (pictured above) outgrew its space long ago, but with such a perfect location, we understand why they never moved. That’s why we were ecstatic when they expanded into the suite next door.
Wheelhouse
Wheelhouse’s new post in downtown Springfield is just as elevated as its new menu. It definitely looks like a trendy Michelinstarred restaurant with its Japandi-inspired interior.
El Cafecito
El Cafecito’s new patio and seating has us feeling like we’re sipping our co ee somewhere in Cancún. There are rattan light fixtures, green upholstery and warm wood tones galore.
Bambino’s Cafe
Bambinos Cafe on Delmar closed a remodel. The space is now bright and airy with cozy touches like emerald green backsplash.
FLAVOR
Italian Co ee & French Croissants
Head to Empire Co ee in Rogersville for a taste of Italy in the form of espresso and pastries.
BY TESSA COOPER
BACK WHEN CHEF ROLAND PARNY
owned La Galette Berrichonne in Fordland, people from all over would ock to the town. It’s no wonder, given that the French-born pastry chef has an impressive resume that even includes a stint at the Paris Opera House. La Galette Berrichonne has been closed for nearly four years, but now Empire Co ee in Rogersville sells pastries made by Parny Tuesday through Saturday. You’ll nd all of his signatures like fruit tarts, pains au chocolat, almond croissants and cream pu s. The quality of the co ee is on par with the pastries, and the cappuccinos taste just like the ones you’d enjoy in Italy or France. Owner Carlo Selvaggi is from the Calabria region of Italy, and he thoughtfully sources all the components: co ee from Rome, avored syrup made in France, and milk from Memory Lane Dairy.
Pass the Pickles
Head to JW’s Kitchen for perfectly crispy fried pickles.
The fried pickles at JW’s Kitchen are so good that they will challenge even the most frugal of families to say yes to ordering another round for the table. The secret to their delectable, perfectly crispy breaded exterior lies in simple, quality ingredients. A little bit of glu-
ten-free our, buttermilk and breadcrumbs cover the housemade pickles that are cut into ats. But here’s what always keeps us coming back to this dish: The house-made ranch dip packs a punch in the avor department thanks to the addition of just a little spice.
PHOTOS BY TESSA COOPER, BRANDON ALMS
FRIED & TRUE | BY TESSA COOPER
HOMETOWN HIT
A Booze-Free Bartender’s Handshake
Before & After Brewing’s non-alcoholic version of their beloved Bartender’s Handshake cocktail.
BY TESSA COOPER
In the industry, there’s a little ritual known as the “Bartender’s Handshake.” When one bartender patronizes another bar, it’s an unspoken rule that they will receive a shot of something that’s typically bold, like Fernet Branca or another type of amaro. Before & After Brewing wanted to create a non-alcoholic version for their cocktail contemporaries, so they came up with the B&A Bartender’s Handshake. The best part is that it’s on the menu, so you don’t have to be a booze-free bartender to enjoy this herb-forward beverage. There is a whopping 15-plus ingredients in this shot, like fennel, chicory, star anise and coriander. However, there are a couple of secret components that emulate the same tingling sensation that spirits have, but the crew’s lips are sealed.
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COCKTAIL HOUR
Dining Guide
OUR DINING GUIDE FEATURES A SELECT LIST OF RESTAURANTS IN THE
Ozarks. The magazine’s editors recommend all these restaurants, and we don’t accept freebies in exchange for reviews or listings. Entries are updated often and appear based on space availability. Specially featured restaurants are chosen by editors in service to readers.
$ = less than $10, $$ = mostly $10–20, $$$ = $20 or more B, L, D = Serves Breakfast, Lunch, Dinner d= Outdoor seating
14 MILL MARKET
203 E. Mount Vernon St., Nixa, 14millmarket.com Food hall. There are 10 restaurant concepts, the Wisner Bar and an outdoor entertainment area. Stop by for Korean barbecue bowls at The Gochu, sweets at Liege Love Wa e Co., tacos at No’cho Ordinary Taco, pretty desserts and boba tea at Keikeu, burgers at MO Slider Company, British pasties at London Calling, shaved ice at Sno Biz, poke bowls at Fresh Poke, barbecue at Uptown Hog, pizza at Classic Pizza Co., and more. $–$$ L D d
ANDY B’S ENTERTAINMENT CENTER
1127 E. Battlefield Road, Springfield, 417-8831234; 405 Branson Landing Blvd., Branson, 417-213-8631; bowlandybs.com. American fare. This is a great spot for a full night of fun plus food all in one building. The restaurant at Andy B’s Entertainment Center offers lane-side food service and a menu full of hearty, tasty fare like burgers, pizzas and more. $ L D
AVIARY BY LAVENDER FALLS
2144 E. Republic Road, Suite E120, Springfield, 417-881-9736; aviarycafe.com Crepes and bistro fare. This spot has long been known for being one of the few places in the area to get freshly prepared crepes—which you can find there in both savory and sweet varieties. But there’s so much more besides crepes. There are also salads and entrees that have a little bit of French flair. Be sure to try dishes infused with Lavender Falls flavors. $–$$ B L D d
BAIR’S
SPORTS GRILL
3821 S. Campbell Ave., Springfield, 417-3685919; 1644 Highway 60 East, Republic, 417-7325077; 701 N. McCroskey St., Suite 1, Nixa, 417725-3777; bairsburgers. com
Burgers. There are 22 appetizers and 50 burgers on the menu at Bair’s, plus chicken wings, salads and more. We love the burger that is topped with ranch dressing and fried pickles. So delicious! $ L D d
BIG WHISKEY’S
Several 417-land locations, bigwhiskeys.com American. Springfield’s go-to for bu alo chicken dip, burgers and the staple pub foods has locations spreading throughout the Midwest. Fans rave about the spin dip too—a cheesy concoction with spinach and a little bit of heat. Don’t miss the ever-popular burgers, including the pretzel burger with horseradish aioli, bacon and cheddar. $$ BL D d
BLACK SHEEP BURGERS & SHAKES
BIG EASY GRILL
3641 E. Sunshine St., Springfield, 417-8320040
Cajun. The jambalaya is fantastic, and we like to order it extra-spicy. The oyster po’boys are customer favorites, and the boudin (Cajun sausage balls) are not to be missed. Try mix-and-match dishes to create a meal full of your favorite Cajun flavors (you can order a side of red beans and rice with a po’boy, for example). Or dig into the peel-and-eat shrimp. $ L D dK
BIGSHOTS GOLF
1930 E. Kearney St., Springfield, 417-4273040, bigshotsgolf.com
American. Come for the golf but stay for the good eats. There are great burgers (like the double smash burger with Hatch green chilis), pizza, wings and lots of shareable apps like the crispy red chili cauliflower. Don’t miss the fun cocktails. We loved the Bee Sting, made with tequila, agave, grapefruit, lime juice and jalapeño. So good! Be sure to stop by for brunch on the weekends. $$ BL D d
CAFE CUSCO
234 E. Commercial St., Springfield, 417-8688088, cafecusco.com
Peruvian. This menu is packed with fun and unexpected dishes that are inspired by the cuisine of Peru and the Andes Mountains. A few standouts: the black bean quinoa burger with avocado spread, the Lomo Saltado, and a host of delicious entrees. $$ L D d
CANYON GRILL RESTAURANT
Four Springfield locations; blaaacksheep.com Burgers. This swanky but comfortable burger joint is located in downtown Springfield, with outposts in Chesterfield Village and on East Sunshine Street. Chow down on the Good Yogi; two grass-fed patties are topped with white cheddar, lettuce, onion, pickle and baaad sauce—house-made Thousand Island dressing. The shakes are great here too, with both kid-friendly options and grown-up versions with alcohol. $ L D
BLUE HERON FARM & BAKERY
206 E. Commercial St., Springfield, 417-7011130
Farm-to-table. All of the freshly baked pastries and breads are amazing here. They do some creative things with pastry, from tender galettes filled with loads of luscious lemon curd to flaky pot pies filled with savory meats and veggies. We love the sausage roll with pickles and mustard. $ BL
If you have a foodie story idea, news about a local restaurant, or a correction to one of our Dining Guide listings, email our editorial team at yum@417mag.com.
at Dogwood Canyon Nature Park, 2038 W. State Highway 86, Lampe, 800-225-6343, dogwoodcanyon.org
American. Located on the grounds of Dogwood Canyon nature preserve, the Canyon Grill Restaurant has a menu inspired by its surroundings. Try the bison burger made with bacon and caramelized onion topped with fire-roasted poblano peppers and pepper-jack cheese. $–$$ L D d
CELLAR 417
15058 Business Highway 13, Branson West, cellar417.com
Bistro fare. With a great wine list and a huge deck overlooking the gorgeous Ozarks hills, this is a great spot to sip and eat with friends.Start with the hummus and whipped feta shareable to munch on with your friends, or order one of the entrees like cacio e pepe or confit chicken. $$–$$$ L D d
CELLAR+PLATE
2916 S. Lone Pine Ave., Springfield, 417-3681739, cellarandplate.wine Wine bar. At Cellar+Plate you can get exceptional wine and tasty food in an inviting atmosphere. Customers love the steak medallions and the seafood ravioli. Don’t miss the Cellar Board. There is a great wine menu. $$ D d
CHATEAU GRILLE
415 N. State Highway 265, Branson, 417-243-1777, chateauonthelake.com
Contemporary American. Chateau on the Lake Resort Spa & Convention Center, Chateau Grille o ers gorgeous views of Table Rock Lake. And you really can’t go wrong with anything on the menu here. The restaurant focuses on upscale, seasonal cuisine, flying in fresh seafood and sourcing local ingredients for the menu.
$$$ BL D d
CHERRY PICKER PACKAGE + FARE
601 S. Pickwick Ave., Springfield, 417-986-5800
Contemporary American. What do you get when you combine a co ee shop, bar, cafe and liquor store?
Cherry Picker Package + Fare. A small selection of sandwiches, soups and salads is served daily. We’re fans of the To Brie or Not to Brie. $ BL D d
CIVIL KITCHEN & TAP
107 and 222 Park Central Square, Springfield, 417-501-8456, civilkitchenandtap.com
American. With 28 beers on tap and chicken and wa es on the menu, it is easy to see the appeal of this rustic-but-comfortable restaurant and bar. Specializing in upscale comfort food. Try the onion rings. $ BL D d
CLUB 609
609 S. Main St., Joplin, 417-623-6090, club609.com
American. The menu at this Joplin mainstay o ers everything from sandwiches to delicious steaks. Don’t miss the pecan-encrusted chicken or grilled ahi tuna entrees—and be sure to order them with a side of flash-fried spinach. There is a wide variety of entree salads. $$ L D
DERBY DELI
2023 S. Glenstone Ave., Springfield, 417-883-4066
Bistro fare. Located inside Brown Derby International Wine Center, this eatery features sandwiches, salads, a variety of cheese plates and salami plates, a hummus board and more. We love the Martin’s salad, topped with oven-roasted chicken, or the Local Goat salad topped with a scoop of chicken salad. Don’t miss the tasty espresso drinks or the weekend brunch. $ BL D
DEVIL’S POOL RESTAURANT
at Big Cedar, 612 Devil’s Pool Road, Ridgedale, 417-335-2777, bigcedar.com
American. Here you can enjoy a tasty meal while watching a gorgeous view of Table Rock Lake. For an appetizer, the smoked trout is fantastic, and so is the cornbread topped with cracked pepper maple butter and smoked bacon.
$$–$$$ BL D d
DOBYNS DINING ROOM
1 Opportunity Ave., Point Lookout, 417-690-2146, keetercenter.edu
American. College of the Ozarks students grow produce and raise meat to use in the restaurant, so the menu has a very farmto-table quality. The Keeter Center also has a creamery making homemade ice creams. $$ L D d
DOWNING STREET POUR HOUSE
24 Downing St, Hollister, 417-320-6106; dspourhouse.com
American. Serving elevated bar food and creative, hearty entrees. Must-try dishes include the giant Bavarian pretzel, the tamales and the blackened mahi mahi entree. Don’t miss the wagyu burgers. $–$$ L D
FARMERS GASTROPUB
2620 S. Glenstone Ave., Springfield, 417-864-6994, farmersgastropub.com
Contemporary British and American. The menu here features locally sourced ingredients wherever possible and changes regularly. The entrees are well priced and satisfying, like the Scotch eggs and the chicken chop salad (arugula, kale, cabbage, blue cheese, boiled egg, pumpkin seeds, buttermilk dressing). There’s also a great selection of beer, and the burgers and fish and chips are always delicious. Be sure to check out the daily specials, which are always suprising and creative. $$ BL D d
FIRE & ICE
2546 N. Glenstone Ave., Springfield, 417-8665253, oasisfireandice.com
Global cuisine. This spot (which is located inside Oasis Hotel & Convention Center) specializes in dry-aged steaks and certified Angus beef and has a delicious menu that changes with the seasons. Be sure to try the Fire & Ice Whiskey Burger with a Maker’s Mark whiskey glaze and crispy fried onions. Sit at the icy bar. $$ L D d
THE GARRISON
at Finley Farms, 802 Finley Farms Lane, Ozark, 417-210-6644, finleyfarmsmo.com
Shareable fine dining. Located beneath the Ozark Mill at Finley Farms, The Garrison features a dark and moody speakeasy vibe, a fine dining menu and a beautiful riverside patio. Try the mini pot roast, the forest panzanella salad or the delightful rosemary pound cake. All of the cocktails are excellent, but we especially love the refreshing Mill Pond—it tastes great with everything. $$$ D d
4:30–11 p.m. Sunday: Closed
11 a.m.–2 p.m.
THE GROTTO
301 E. Battlefield Road, Springfield, 417-8869600 gogrotto.com
West Coast–style
American. The menu is accessible to meat-eaters and vegetarians alike. The super-indulgent warm blue cheese chips are a favorite appetizer. Customers like the burgers (especially the burger topped with lots of tangy blue cheese). One of our favorite things to order is the salmon. $ L D d
HACKETT HOT WINGS
520 S. Main St., Joplin, 417-625-1333, hacketthotwings.com
American. Sometimes the only thing that will satisfy your cravings is a big plate of some seriously good chicken wings. The wings at Hackett Hot Wings are fantastic and we’ve heard rave reviews from readers and sta ers alike. There are 13 hot wing flavors (ranging from tame barbecue sauce to super-fiery hot sauces). $ L D
HARVEST RESTAURANT
8011 E. State Highway AD, Rogersville, 417-8303656, harvestmo.com
Farm-to-table. Dining at Harvest Restaurant is an experience like none other in 417-land. Owners, Craig and Tamara Von Foerster, have created a restaurant focused on hyper-seasonal, local cuisine. The menu is always in flux depending on what is in-season. Our tip: Order whatever seafood option is currently on the menu. $$$ D d
HOULIHAN’S
2431 N. Glenstone Ave., Springfield, 417-8627777; houlihans.com
American. The fish tacos and burgers are fantastic. We love the nachos appetizer and the vast salad selection. Grab some friends and share a few small plates. $–$$ L D d
HY-VEE
1720 Battlefield Road; 2150 E. Sunshine St;, Springfield; hy-vee.com
American and more. It’s all about variety! You have a hibachi grill, a pizzeria, hearty comfort food, sushi, Chinese dishes and burgers. $–$$ B L D
JW’S KITCHEN
2111 East Republic Road, Springfield, 417-306-9997
British and American Southern. This spot comes from the owners of Farmers Gastropub, Andy and Misty Hampshire. It features brunch options, like biscuits with chocolate gravy (a southern American favorite) or a full English breakfast (black sausage included) and everything in between. For dinner, find comforting fare like fried chicken or roasted Scottish salmon. $$ BLD
LA ROUX BISTRO
300 E. Commercial St., Springfield, larouxbistro.com
Cajun/French. The menu at this unique spot is a fusion of flavors from Louisiana with a French inflence and southwest Missouri roots—all in a restored 1885 building brimming with character. Don’t miss the blue crab beignets, the green tomato po’ boy or the shrimp and grits. Reserve a seat in the beautiful Phenix Vault room downstairs if you can. $$– $$$ LD
MAMA G’S KITCHEN
2463 W. Sunshine St., Ste. 124; 210 S. Market, Ste. 124; Springfield; mamagkitchen.com
Southern. Come for comforting Southern-inspired dishes like delicious fried pork chops, catfish, meatloaf and more. Sides are great too, with options like collard greens, hush puppies and cheesy potatoes. $$ L D
METROPOLITAN GRILL
2931 E. Battlefield Road, Springfield, 417-889-4951, metropolitan-grill.com Eclectic fine dining. Known for its delectable flash-fried spinach (a beloved mainstay on the frequently updated menu), this restaurant specializes in steaks and seafood. The salads are always fresh and delicious. And we love that the menu is always changing, giving us something new to be excited about—served in a familiar space. Cocktails and wine selection are great here too. $$$ D d
MUNDOS LATIN KITCHEN & BAR
5493 N. 17th St., Ozark, 417-485-2160, mundoslatinkitchen.com
Latin. The menu here features dishes from many Latin cuisines, including Mofongo (mashed plantains with chicarron), lomo saltado, tostones, street tacos and tons more. We love the jicama taco with coconut shrimp. $$ L D
NEARLY FAMOUS DELI & PASTA HOUSE
2708 S. Glenstone Ave., Springfield, 417-8833403, nearlyfamous.net Deli and Italian. Regulars love the weekly specials: egg salad on Fridays, pear sandwiches on Thursdays and more. The tomato soup is fantastic, and it goes well with just about any sandwich at this friendly spot. It’s hopping at lunchtime, and the dinner hours o er a menu filled with tasty pasta dishes. They’re a good stop for weekend brunch. $$ BL D
NEIGHBOR’S MILL CAFÉ & BAKERY
1435 E. Independence St., Suite 110, Springfield, 417-720-4162; neighborsmill.com
Deli and bakery. This full time bakery o ers a hearty menu packed with sand-
Taste Something New at a Vietnamese Sandwich and Coffee Shop
We’re always on the hunt for the best bánh mì sandwiches, and we’ve just added a new shop to our list! Bánh Mì & Me is a Vietnamese sandwich and co ee shop at 3405 E. Battle eld Rd., Ste. 124 that opened in October. They’ve got all the savory classics like lemongrass beef, tofu and ginger chicken, plus some other o erings that aren’t quite as common around here, like eggs and pâté as well as butter and sugar. On my rst visit, I wanted to try a variety of avors in one, so I went with the O.G. It featured Vietnamese pork roll and ham, but it was the oh-so-smooth roasted chicken and pork pâté that really packed a punch in the avor department. Also on the menu, you’ll nd Vietnamese summer rolls (aka fresh spring rolls) and noodles. However, I am personally the most excited about the robust Vietnamese co ee portion of the menu. Each drink is made the traditional way using a Phin and condensed milk. I ordered the Ube Dream, which is an iced drink with a foamy top layer that gets its vanilla-like avor and vibrant purple color from yams. I got to chat brie y with Linh Vong-Neal, who owns the business with her mom. The two are excited to share their Vietnamese culture with 417-land through food, and I must say we are all in for a treat.—Tessa Cooper
wiches, soups and salads. Don’t miss the honey pecan chicken salad, which comes on Bronze honey wheat bread, or the Reuben, which comes on pumpernickel rye bread. They have two soups of the day, one of which is vegetarian. For a lighter option, order one of the fruit and yogurt parfaits with house-made granola and fresh blueberries, raspberries and strawberries. Grab a loaf of bread too; the Neighbor’s Best loaf makes truly top-notch avocado toast. $ BL D
NOODLE 21
2001 State Highway 248, Suites 1 & 2, Branson Pan-Asian. Here you’ll find dishes from Korean, Japanese, Chinese and Thai cuisines, including a menu of freshly made sushi rolls. Try the hot stone bibimbap, pho and ramen soups, or the teriyaki bowls. Pop into Dessert 21 next door for co ee drinks and bingsu—a dessert made by piling interesting toppings onto finely shaved ice (things like sweet red beans or fresh strawberries). $–$$ L D
OCEAN ZEN PACIFIC RIM RESTAURANT
4117 S. National Ave., Springfield, 417-8899596, eatoceanzen.com
Asian fusion fine dining. Try Chilean sea bass or the macadamia nut chicken. We particularly love ordering the Hawaii Five-O sushi roll; with seared rare tuna and a pineapple salsa, it’s a tasty combination of savory, sweet, spicy and refreshing. Don’t miss the top-notch steaks on the menu. $$–$$$ L D d
THE ORDER
at the Hotel Vandivort, 305 E. Walnut St., Springfield, 417-8321515, theordersgf.com
New American. Step inside the Vandivort Hotel and turn le for a downtown-Springfield dining experience not to be missed. The atmosphere is trendy but relaxed while the food is an elevated take on American cuisine prepared in a from-scratch kitchen. Brunch is excellent here too. $$–$$$ D
OSAGE RESTAURANT
at Top of the Rock, 150 Top of the Rock Road, Ridgedale, 1-800-2256343, topo herock.com
American fine dining. Take in beautiful views from the dining room at Osage Restaurant, located at Top of the Rock, and enjoy fine dining that includes steaks and roasted chicken. The fried chicken is stellar.
$$$ B D
THE OZARK MILL RESTAURANT at Finley Farms, 802 Finley Farms Lane, Ozark, 417-210-6644, finleyfarmsmo.com
Farm-to-table. Inside the beautifully restored Ozark Mill, you can order upscale farm-to-table meals made with ingredients grown at Finley Farms or produced in their on-site apiary. Don’t miss the risotto fritters. $$–$$$ L D d
PALM & PADDLE GRILLE
2515 S. Campbell Ave., Ste. 400, Springfield, 417605-7500, palmandpaddlegrille.com
Caribbean. Everything has an island flair here. The coconut shrimp is a must-try, and so is the mango-habanero chicken. Their tasty jerk chicken is a filling option for the tiki tacos, along with jerk shrimp and carne asada. Bonus: If you’re perusing the entrees and can’t decide what you want, you can go for an Island Combination and order two. $$–$$$ L D d
PIER 28 PIZZA & GRILL
344 Nautical Circle, Kimberling City, 417-5271580, pier28pizzagrill.com
American. Come for lakeside views and a menu filled with pizza, burgers, tacos and more. If you love fried pickles, get an order of the spicy pickle chips to share. The menu o ers several tasty salad options. Check website for seasonal hours. $$ L D
QUEEN CITY SOUL KITCHEN
1626 N. Boonville Ave., Springfield, 417-3798614, facebook.com/ QueenCitySoulKitchen Soul food. The menu changes, but the o erings are always delicious. Find comforting fare like meatloaf, fried chicken wings, smothered pork chops and more. Leave room for peach cobbler. $–$$ L D
REBAR KITCHEN & TAP ROOM
2902 S. Campbell Ave., Springfield, 417-5974569, rebar-taproom.com. American. This spot features elevated takes on taproom fare. A few menu highlights include charbroiled oysters, duck bacon wontons, pizza, wings and more. There are several burgers, like the Hoglager BBQ Burger. $$ BL D
RED ONION CAFÉ
204 E. Fourth St., Joplin, 417-623-1004, redonioncafe.com
American and Italian The Tuxedo Chicken is a customer favorite. Diners also love the bacon-wrapped shrimp, the blackened tuna sandwich or Dave’s fried chicken salad. Try the BLT&A. (The A stands for avocado!) There’s even a menu with keto-friendly options. $$ L D
ROSIE JO’S CAFE
1711 S. 15th St., Ozark, 417-581-6047
American. This place is a very popular hangout at breakfast time with great daily specials, and it also has tasty homemade pies, including surprising ones like gooseberry. The fried chicken is delicious at this eatery, and so are the fried dill pickles and the onion rings. They certainly know how to do fried food well..
$ BL D
RETRO METRO
2150 W. Republic Road, Springfield, 417-7201708, eatretrometro.com Contemporary American This throw-back concept brings back decades of old Metropolitan Grill favorites and quite a few brandnew flavors too from owner Chef Tiny. The aptly named Retro Metro serves some of Metropolitan’s greatest hits, including flash-fried spinach and chicken spiedini. $$$ D
SHOW ME CHUY
1410 E. Republic Road, Springfield, 417-7715357, showmechuy.com
Italian-Mexican fusion. This fusion spot o ers Italian options like pasta carbonara, Mexican options like shrimp aguachile and combos of the both cuisines. For example, the penne poblano features rigatoni pasts in a poblano sauce with Mexican cheese. Brunch is served on Sundays. $ BL D
SPLIT SOCIAL KITCHEN
3027 E. Sunshine St., Springfield, 417-7557155, splitspringfield.com
American. Come for creative and beautifully prepared shareables and hearty entrees, all served a teeny restaurant space that packs a lot of good vibes. The menu changes frequently, so this is a great place to return to for something new. $$ L D
ST. MICHAEL’S SPORTS BAR & GRILLE
301 South Ave., Springfield, 417-8652315
American. The burgers are top-notch, and the huge salads topped with deliciously seasoned grilled chicken breast are a favorite (try the one with spicy Cajun chicken—yum!). Come hungry enough to order dessert because the cakes are stellar. Our favorite is the dreamy banana cake. $–$$ L D
FRESH NEW EATS
Let’s Do Lunch at La Roux
Have you made your way to La Roux Bistro yet?
If not, here’s the perfect excuse. They recently released a new lunch menu. It features several chef-recommended pairings under the section titled “Le Déjeuner Combos.” One of these pairings is the blue crab Havarti melt with the mushroom sage soup, which sounds perfect on a fall day. Or, if you want to make the most out of the tail end of tomato season, the green tomato and pickle melt with the Creole tomato bisque is de nitely calling your name.—Tessa Cooper
TEA BAR & BITES
621 S. Pickwick Ave., 417-883-2462, teabarandbites.com. Bistro fare. Everything we’ve tasted at Tea Bar & Bites has been fantastic. Try the curry chicken salad or the yummy quiche with beautiful, flaky crust. We love any of the menu items that have a Mediterranean flair. The menu features plenty of vegan, vegetarian and gluten-free options. The owner of Tea Bar also owns Prairie Pie, housed in the same charming building. $ BL D d
VAN GOGH’S
EETERIE
334 E. Commercial St., 417-344-0085, vangoghseeterie.com Indo-Dutch. Dutch pancakes, chicken witlof and other Indo-Dutch and Dutch-inspired cuisine populate the menu at this Commercial Street hotspot from Joe Gidman of Cafe Cusco. We love the pancakes—especially the Farm Near Auvers with goat cheese, apples, honey and thyme. $$ BL D
VOLLEYBALL BEACH OZARK
1198 State Highway NN, Ozark, 816-838-1664, volleyballbeachozark.com American. You probably already know you can play sand volleyball year-round at Volleyball Beach Ozark. But you know you can grab dinner and drinks too. They o er chicken wings with several sauce options, a few types of pizza, burgers and more. $–$$ D
WHEELHOUSE
307 South Je erson Avenue, Springfield, wheelhousefood.com. Asian fusion. The pad Thai and drunken noodle are longtime favorites, but the restaurant’s new location and menu also have some new dishes. The Banchan Fries topped with homemade kimchi are a musttry! $ L D
Taste is Dining Guide
BARBECUE
BUCKINGHAM’S SMOKEHOUSE BBQ
2002 South Campbell Avenue, Springfield, 417-886-9979, buckinghambbq.com
Diners love the ribs and the burnt ends at this classic barbecue eatery. We can’t get enough of the killer smoked salmon topped with horseradish sauce. $ L D d
CITY BUTCHER & BARBECUE
3650 S. Campbell Ave., Springfield, 417-7201113, citybutchersgf.com
Come early because this Texas-style barbecue spot, where the meat is smoked in small batches for optimal freshness, is known to sell out. Killer brisket, pulled pork and other favorites are sold first-come, first-served with a few simple but delicious side dish options. $–$$ L D d
CROSSTOWN BBQ
1331 E. Division St., Springfield, 417-8624646
Try the ribs or the brisket. We loved the smoked chicken salad for something that feels healthy and indulgent at the same time. Another customer favorite is the always-tasty and oh-so-crispy fried catfish. $–$$ L D
GETTIN’ BASTED
2845 W. Highway 76, Branson; 606 W. Mount Vernon St., Nixa; gettinbasted.com
Come here for award-winning barbecue in all your favorite varieties: brisket, ribs, pulled pork and more. The seven wagyu burgers on the menu are fully loaded, and the apps game is strong. We can’t get enough of the pork tacos appetizer, featuring pulled pork tacos on grilled tortillas with slaw and pineapple. $–$$ L D
HEADY
BAR-B-QUE
CO.
573 East Elm Street, Republic, 417-732-4227, headybbq.com
This spot specializes in Kansas City–style barbecue. Among stellar ribs, brisket and more perfectly prepared meats, you can find unexpected dishes with a barbecue spin: nachos, salads, a burrito. The sandwiches are all packed with ingredients, liked the Hogwallop. $–$$ L D
PAPPY’S PLACE
943 N. Main Ave., Springfield, 417-8668744
Be sure not to miss the pork spare ribs with Pappy’s barbecue sauce or the barbecue nachos at this long-running Springfield institution. (Extra perk: We’ve heard people say that Pappy’s sells the very coldest beer in town.) $ L D
BREAKFAST
BILLY GAIL’S CAFE
5291 State Highway 265, Branson, 417-338-8883; 1882 James River Road, Ozark, 417-582-2600; billygailsrestaurant.com
Come for massive pancakes and other breakfast fare. Billy Gail’s in Branson has been a beloved breakfast hotspot for ages, and the Ozark location also serves dinner on the weekends. $ BL D
THE BRUNCHEONETTE
424 N. Main St., Joplin, 417-781-3447, thebruncheonette.net
We love the creative takes on eggs Benedict that we’ve found at The Bruncheonette, whose menu changes weekly but is always interesting. Don’t miss your chance to order a plate of poutine, hand-cut fries topped with gravy, shredded cheese and a poached egg. The carrot fries are wonderful too. $ BL
FIRST WATCH
2946 S. National Ave., Springfield, 417-8890601; 3103 E. Sunshine St., Springfield, 417-6337094; firstwatch.com
Go traditional with a plate piled with crispy bacon, eggs and toast. Or order something more creative. At First Watch you can find breakfast power bowls, lemon-ricotta pancakes, avocado toast, a superfood bowl with chia pudding and more. $ BL
GAILEY’S BREAKFAST CAFÉ
220 E. Walnut St., Springfield, 417-8665500
The sweet potato hash browns are super-delish here, and we highly recommend ordering them in place of the traditional hash browns. We also love The Bear Hug: biscuits and gravy. Breakfast and lunch are served all day, and the weekly dish and cocktail specials are always a fun change of pace. $ BL
THE EUROPEAN
105 Park Central Square, Springfield, 417-986-4646, theeuropean417.com
The pastries are picture-perfect. The cardamom buns are luxurious comfort food. And the breakfast and lunch dishes are inventive and superbly executed. We love the strawberry pancakes and the shakshuka. $ BL d
SLEEPY OPOSSUM CAFE
1423 E. Cherry St., Springfield, Ste. 101, 913730-6224, sleepyopossumcafe.com
This darling spot serves creative, classic and always delicious breakfast fare. We are obsessed with their hashbrown quiches, and the homemade biscuits topped with everything seasoning are to die for. Any baked sweet is a dream here too. $ BL
CHINESE
BAO BAO CHINESE BISTRO
2101 W. Chesterfield Blvd., Suite A104, Springfield, 417-8777505
This little spot in Chesterfield Village has a chef who used to own a restaurant in Shanghai, so there are several authentic items on the menu. $ L D
CHINESE CHEF
3029 S. Campbell Ave., Springfield, facebook. com/chinesechefcampbell; 1731 S. Enterprise Ave., Springfield Classic Springfield-style Chinese food is on the vast and very a ordable menu at Chinese Chef. Owner Joe Fong has been serving Springfield for over 40 years, and some of his customers’ favorite dishes include Kung Pao chicken and made-from-scratch cashew chicken. $ L D
CORNER 21
1730 E. Republic Road, Ste. A, Springfield, 417-771-5666, corner21sgf.com
This menu o ers a large variety of authentic Chinese dishes, including several Szechuan-style meals. Try the braised pork belly with rice noodles, ribeye and enoki mushrooms in a curry broth, crispy fried Szechuan fish and so more. $ L D d
LEONG’S ASIAN DINER
1540 West Republic Road, Springfield, 417-887-7500
The Leong family serves its original cashew chicken at this tasty eatery, among lots of other yummy stu . The crab Rangoon are especially delicious here, and we like to dip them in the bold and spicy mustard sauce. The signature dishes are great, but be sure to keep an eye out for new items. $–$$ L D
LUCY’S CHINESE FOOD
Multiple locations, lucyschinesefood.com
Don’t miss the cashew chicken combo special that gets you an entree, a side and fried rice for an incredible price. We like the sweet and sour chicken here. But if you’d rather eat something mega-spicy than something fried, order the hot chicken. $ L D
TRIPLE EIGHTS
1710 South Kansas Expressway, Springfield, 417-832-8889
While you can find Springfield Chinese favorites like cashew chicken on the menu at Triple Eights, you can also dig into more traditional Chinese fare. The mapo tofu is a must try, with its rich and spicy sauce. The Sichuan Maocai stew is worth a taste too. $ L D
COFFEE SHOP FARE
ARCHITECT COFFEE
1604 E. Republic Road, Springfield, 417-7715030; 1300 E. Battlefield; architectco eeco.com
Find a bright and cozy atmosphere with warm drinks and hearty food, to boot. The breakfast burritos are stellar and so filling. We love the seasonal drinks that change every so o en. $ BLD
BIG MOMMA’S COFFEE & ESPRESSO BAR
217 E. Commercial St., Springfield; 1010 N. Boonville Ave., Springfield; bigmommasco ee.com
This spot o ers co ee, espresso and blended frappes. But there is more on the menu than just drinks. Be sure to try the super-delicious sandwiches that are served here, too. The Juliette is one of our favorite sandwiches (with apples, provolone and creamy spreads), and we also adore the sweets selection. $ BL D d
THE BLACK LAB COFFEE CO.
545 E. Elm St., Republic, 417-647-5125, facebook. com/theblacklabllc
This casually canine-inspired co ee stop is Republic’s place to be for a piping hot Labbuccino. Try the Black Lab, which includes to ee nut and chocolate, or the Goldendoodle, a signature combination of caramel and brown sugar. $ BL
CAFE CUBANO
3650 E. Sunshine St., Springfield, 417-8877777, facebook.com/ countrygirlsespresso
A must-try item here is the Cuban sandwich, served pressed on Cuban bread. Cafe Cubano’s’ signature is its Cafe Con Leche with scalded milk. Don’t miss the delicious turnover pastry filled with sweet guava paste. $ BL D
CLASSIC ROCK COFFEE
1900 West Sunset Street, Springfield, 417-881-7625, classicrockco ee.com
This co ee shop o ers espresso drinks with rock ‘n’ roll–inspired names. Try the Sweet Emotion latte (with chocolate and caramel) and a ham and cheese pu pastry breakfast pocket to start your day. Don’t miss the gigantic chocolate mu n—order it warmed. $ BL D d
THE COFFEE ETHIC
124 Park Central Square, Springfield, 417-8666645, theco eeethic.com
Try the single-origin coffee, brewed one cup at a time, or any of the creative and delicious seasonal drinks. The cappuccino is fantastic (truly one of the best we’ve ever had), and the shop also serves wine, cra beers on dra and a small selection of quality liquors. The food game here is strong too. $ d
DANCING MULE
COFFEE COMPANY
1945 S. Glenstone Ave., Springfield, 417-883-5114, dancingmuleco ee.com
The mochas are great here—chocolatey but not too sweet. Dancing Mule also does a really good authentic cappuccino that’s made just right. Try the Peanut Butter Fandango Frappe if you’re in the mood for something a little more funky, and if you’re on the run, swing through the drive-thru. $ B
ECHELON COFFEE
2407 N. Glenstone Ave., Springfield, 417-3742739, echelonco ee.com
This sunny co ee shop (with a drive-thru!) has excellent espresso drinks, drip co ee, pour-over and more. Don’t miss the biscuits and gravy on the weekends only, and options like smoothie bowls, breakfast burritos and sandwiches every day of the week. $ BL D d
EURASIA COFFEE & TEA
CULTURE CAFE
445 E. Commercial St., 417-720-1949, culturecstreet.com
In addition to carefully cra ed cups of co ee, there are excellent lunch items. Recently we’ve enjoyed the chicken tikka naan’wich and the smoky chili. We love the miso caramel latte too. $ BL D d
KINGDOM COFFEE
211 S. Market Ave., Suite 100, Springfield; 2896 S. Lone Pine Ave., Springfield; kingdomsgf.com
The co ee menu features classic espresso drinks, like cappuccinos and more. The seasonal drinks are always a treat here, too. You can’t go wrong with one of the breakfast burritos. For your sweet tooth, order a slice of cake made by Kyle Davis of Buttermilk. $ BL D d
Hours: Tues–Sat: 12pm–9pm
Enjoy freshly made seasonal favorites, in shareable portions, with a wide assortment of wines, beers and a full bar + patios and lake views! From charcuterie and roasted vegetables to house-made pastas, and c ic en, s an beef specia s to eca ent desserts. Come try your new favorites!
15038 Business Highway 13, Branson West 417-527-3799 | Cellar417.com
Have an island holiday! Book your party at the restaurant to enjoy Caribbean fusion food, drinks and beach vibes or let us cater your event.
S Ca pbell e , Ste , Springfield al nd addle rille co
MAPLE LEAF
COFFEEHOUSE
800 W. Central Ave., Carthage; 2206 S. Maple St., Ste. C2, Carthage; mapleleafco eehouse.com
Past seasonals have featured flavored cold foams, like pumpkin spice or lavender. Stop in for savory crepes, creative toasts, affogatos, salads, smoothie bowls and more. $ BL
MUDHOUSE COFFEE
323 South Avenue, Suite B, Springfield; 5401 N. 22nd St., Ozark; mudhouseco ee.com
The co ee is always fantastic here, at Springfield’s OG downtown co ee shop. Plus, Mudhouse also o ers a wide variety of loose-leaf teas. The cheesecake here is a must-try. $ BL D
THE PRESS COFFEE & JUICE BAR
2710 South Glenstone Avenue, Springfield, 417-771-5950
Asian fusion. This wholefoods cafe o ers organic dishes with ingredients from local vendors. Juices are organic and cold-pressed. The real draw here is the MexicanKorean fusion menu, featuring gogi nachos, kimchi fried rice and tacos. $ B L D d
URBAN GROUNDS
COFFEE & PLANT LAB
5557 N. 21st St., Ozark, urbangrounds417.com
This spot specializes in drinks made with locally roasted co ee. Try classics like lattes and cappuccinos, or opt for a flavored options (like salted caramel to ee). When you’re hungry, munch on one of the loaded toast. $ BL
THE WORKSHOP AT FINLEY FARMS
840 Finley Farms Lane, Ozark, 417-210-6644, finleyfarmsmo.com
The menu includes classic co ee and tea o erings plus super-sized suped-up toasts (the avocado toast is fully loaded and fully delicious). As for drinks, we love The Workshop Shake, a shaken iced latte with vanilla bean syrup, cinnamon and honey. $ BL d
DELIS
THE ALMIGHTY SANDO SHOP
208 W. McDaniel St., Springfield
The sandwiches on the menu here are excellent, with options like The Hamela Anderson (ham, Swiss cheese, candied jalapeños), vegetarian options and more. $ LD d
TRY IT NOW
Iraqi Sweets to Brighten Your Day
We’ve been curious about what would ll the former space of European Café, and now we have an answer! Asa Al-Furat opened at 207 Park Central East in Spring eld and is serving traditional Iraqi sweets, co ees and teas. Imtihan Alaid, who is from Iraq, is the baker behind the concept, and you may recognize her and her treats from her booth at special events around town like Culture Fest on C-Street. When you visit, make sure to order a slice of the delicious orange cake.
—Tessa
Cooper
J. PARRINO’S QUEEN CITY DELI
1647 E. Sunshine St., Springfield, 417-8871148, queencitydeli.com
This spot serves up pasta, soups, salads and some super-delicious sandwiches. Don’t miss The Burnes (beef tenderloin on garlic bread) or the Italian beef sandwiches (order them wet to get plenty of luscious jus). You can’t go wrong with the pastrami sandwich that’s incredibly meaty—piled high just like they do it in New York City delis. If you’re in the mood for a salad, you can’t go wrong with the Black & Blue, which features house-made roasted beef, rich gorgonzola cheese and balsamic dressing over fresh greens. $ L D
MYTHICAL ‘WICH
113 E. Main St., Branson, mythicalwich.com
This sandwich shop comes from the owners of another Branson favorite: Gettin’ Basted. It o ers a large selection of bold lunch and breakfast sandwiches, like the Holy Hand Grenade topped with pastrami hash and a fried egg. Another creative breakfast option: The White Walker, a biscuit topped with hash browns, cheese, bacon, sausage gravy, a fried egg and hot sauce. There are also soups, salads and desserts, like the creamy and dreamy banana pudding. $ BLD
THE SUB SHOP
1721 E. Seminole St., Springfield; 456 W. McDaniel St., Springfield
The Fighter Pilot sandwich comes fully loaded with salami, pepperoni, cheese, banana peppers, lettuce and sub sauce. Be sure to try the sandwich specials (also known as the secret sandwiches); they are always creative and delish. Hit an ATM on the way there, because The Sub Shop is cash only. $ L d
DESSERTS
ANDY’S FROZEN CUSTARD
Multiple 417-land locations, eatandys.com
Frozen treats. Don’t miss the rotating seasonal toppings (our sta ers love the key lime pie and blackberry in the summer, and the apple pie and pumpkin pie in the fall). Try the Ozarks Turtle sundae, a classic concoction. $ d
BUTTERMILK
1458 E. Cherry St., Springfield, instagram. com/buttermilkrules
Ice cream. Pastry chef Kyle Davis has brought made-from-scratch ice cream to the Rountree neighborhood. There’s even a walk-up window at this adorable ice creamery. Fun flavors include options like espresso ice cream with chocolate crumble, blood orange sorbetand more rotatin recipes. $ d
HURTS DONUT
1231 E. Sunshine St., Springfield, 417-3680279; 1580 W. 76 Country Blvd., Branson, 417-5983474; wannahurts.com Donuts. Outside-the-box toppings cover these super-delicious doughnuts, available 24 hours a day. A customer favorite is the maple-bacon bar, a huge, salty-sweet concoction that is oh-so-delish. But it’s not just donuts. $
LUCKY CAT BOBA TEA & TAIYAKI
3424 S. Glenstone Ave., Springfield Boba tea. There is a he y menu of bubble tea options (we like the passionfruit mojito bubble tea that comes with fresh lime and mint leaves) plus sweet snacks like mitarashi dongo skewers, red bean–filled mochi, and darling slices of cake. The taiyaki are fish-shaped wa e-like cakes with tasty fillings. $
PARLOR DOUGHNUTS
1109 E. Battlefield Road, Ste. A, Springfield; 82 Branson Landing Blvd., Suite 105, Branson; parlordoughnuts.com Donuts. This spot is known for their “layered donuts” in dozens of toppings-laden flavors. Our very favorite is teh coconut cream filled donut. You can also get keto-friendly donuts, vegan and gluten-free donuts, great espresso drinks, and savory breakfast items (like tacos). $ B L D
PRAIRIE PIE
621 South Pickwick Ave., Springfield, prairiepie.com Pie and cookies. Prairie Pie makes stellar all-butter-crust pies. The caramel apple pie is an elevated take on a classic and is quite popular. Any pie made with rhubarb is superb. Prairie Pie is located inside Tea Bar & Bites. $–$$
SOCIETEA
1653 E. Sunshine St., Springfield, 417-7204094, facebook.com/ societea.
Boba tea. Bubble tea is the name of the game here. We love that you can customize the sweetness level of your drinks and top them with options we don’t see o en at other boba tea spots (like big pieces of co ee jelly, or creamy cheese foam). Our favorite is the fresh strawberry milk tea with crystal boba. $
ST. GEORGE’S DONUTS
3628 E. Sunshine St., Springfield, 417-8817515; 3012 S. National Ave., Springfield, 417882-1718; 1415 W. State Highway J, Ozark; stgeorgesdonuts.net Donuts. Lots of luscious doughnuts are made fresh daily here. We love the glazed blueberry and the oh-so-fresh chocolate cake donuts. $ d
DINERS
BILLY BOB’S DAIRYLAND
1901 W. 76 Country Blvd., Branson, 417-337-9291
Burgers. Billy Bob’s is a greasy-spoon institution that has long served delicious sweets and tasty American food on the strip in Branson. There are 24 flavors of fried pies here, cheeseburgers, foot-long hot dogs and more. $ L D
CASPER’S
937 S. Glenstone Ave., Springfield, 417-2277377, caspersdiner.com
Chili. This local favorite is filled with bright colors and a kitschy vibe. The spot serves overflowing bowls of great chili and a few other yummy diner options (like burgers and hot dogs). Don’t forget to order some chili cheese fries or the ham and beans with cornbread. $ BL D
DRUFF’S
331 Park Central East, Springfield; 417-7191719, yumdru s.com
Grilled cheese. Dru ’s brings glorious cheesiness to diner fare with a menu of grilled cheeses, soups and creative sides. For a little heat, try the Good Doctor, made with cheddar, cream cheese, bacon and jalapeño. Dru ’s also o ers a robust brunch and breakfast menu. We love the breakfast bowls. $ L D
THE SQUEEZE INN
404 RB Road, Stockton, 417-276-6302
Burgers. Order the Squeeze with Cheese. This quirky ⅓-pound griddle-cooked burger is smothered in so much shredded cheddar cheese that it overflows the patty and creates a “cheese skirt” of crunchy cheddar. It’s ridiculously delicious and a little bit addictive. We like the French fries. $ L D d
INDIAN
INDIA CLAY OVEN & GRILL
2005 W. Highway 76 Country Blvd., Suite 209, Branson, 417-973-0044, indiaclayovenandgrill.com
Come to this yummy little spot on the Branson strip to indulge in some tasty Indian fare. We loved the karahi lamb (tender lamb, bell peppers and onion in a spicy sauce) and the mushroom aloo matar (mushrooms, potatoes and peas in a creamy sauce). $$ L D
INDIA PALACE
1908 S. Glenstone Ave., Springfield, 417-7715270
The huge menu here offers Indian favorites and fun flavors you may not have tried. We love the pani puri appetizer, the samosa chaat and the lamb rogan josh. $$ L D
NAWAB’S INDIAN CUISINE
3654 S. Campbell Ave., Springfield, 417-8445050
Find all your favorite classic Indian dishes here (the tandoori chicken and the makhni paneer are both excellent) along with some others you might not have seen around town before. The gol gappay is a crispy little hollow fried ball filled with chickpeas, potato, onion and spices. $$ L D
TAJ MAHAL INDIAN RESTAURANT
1250 E. Republic Road, Springfield
You can find all your Indian favorites here. There is a variety of naan bread (and it’s so, so so and perfect), many types of curry and rice dishes and fun desserts like rice pudding and gulab jamun (donuts soaked in syrup). We are obsessed with the lamb rogan josh and the chicken jalfrezi. $$ L D d
ZAYKA INDIAN CUISINE
311 S. Je erson Ave., Springfield, zaykaspringfield.com
There’s a lot to love about this downtown Springfield Indian restaurant. The vegetable korma, chicken tikka masala and malai ko a are just a few of our favorite dishes. Try the pre-set combo meals that feature a lot of di erent flavors. For dessert, we love the gulab jamun (a so dough ball soaked with a sweet syrup and served warm). It’s a delightful meal-ender along with a cup of chai. $–$$ L D d
BRUNO’S ITALIAN RESTAURANT
416 South Ave., Springfield, 417-8660007
The bucatini with panchetta, chili oil and basil is a must-try pasta dish at this downtown Springfield spot. Get it with the arugula salad with pine nuts and Parmesan cheese. Also on the menu is pizza, wagyu steak and lots of excellent entree options. $$$ D
GILARDI’S
820 East Walnut Street, Springfield, 417-862-6400, gilardisonwalnut.com
PICCOLO
107 West Aldersgate Drive, Nixa, 417-3747291, eatpiccolo.com
When you’re craving indulgent Italian fare, Piccolo delivers with a range of piled-high pastas, pizzas, steak and chicken entrees. Start things o with the Italian Nachos (fried wonton chips, homemade Alfredo sauce and toppings), or the Balboa balls, juicy meatballs. You won’t want to miss the incredible cannolis. $–$$ L D d
SALVATORES FRESH RISTORANTE ITALIANO
3240 South Fremont Avenue, Springfield, 417-567-3463, avanzareitaliandining.com
Pasta is always a hit at Avanzare, a longtime Springfield favorite. We love the Bistecca Rosemarino steak (it’s a customer favorite) and the frutti di mare pasta that comes with a variety of delicious seafood in a spicy tomato-based sauce (it’s so delish!). Indulge in the chocolate torte for dessert; it’s worth every single calorie. $$$ L D d
BAMBINO’S CAFÉ
1141 E. Delmar St., Springfield, 417862-9999; 2810-D E. Battlefield Road, Springfield, 417-8814442; bambinoscafe.com
This little Italian eatery serves hearty helpings of tasty Italian fare that won’t break the bank, available at two 417-land locations. The Poppa is a popular pasta dish: It comes with penne pasta, Italian sausage, mushrooms and a spicy tomato-cream sauce. The side salads here are so fresh, with excellent homemade dressings. $ L D d
Owner James Martin focuses on handmade pasta and fresh ingredients at this charming little Italian restaurant that makes a wonderful date-night spot. Don’t miss the meatballs in red wine rosemary cream sauce that are served over a bed of creamy goat cheese polenta. $$$ D d
NICOLA’S RISTORANTE
3631 East Sunshine Street, Springfield, 417-886-3700, nicolasspringfield.com
This restaurant serves a delicious sea bass. Try the lumache: fresh snails sauteed in garlic butter and baked with Parmesan cheese. Gluten-free pasta and pizza are available. The chicken parmigiano is great. $$–$$$ D d
NONNA’S ITALIAN CAFÉ
306 South Ave., Springfield, 417-8311222, nonnascafe.net. The seafood lasagna is a must-try dish, and the spicy arrabbiata lasagna is crazy-good. And then there’s that drool-worthy deep-fried lasagna. Basically, if the dish has “lasagna” in its name, you know it’ll be good at Nonna’s. The Tuscan pappardelle ragu is excellent, and the pesto linguine is a delight. $$ L D
1932 W. Retail Lane, Ozark, 417-485-3838, salvatoresfresh.com
The menu here is packed with handmade pastas. The menu also boasts everything from a fried artichokes appetizer to a Tuscan T-bone steak entree. $–$$ L D d
JAPANESE
ARIAKE SUSHI & ROBATA
1110 E. Battlefield Road, Springfield, facebook. com/arikake.spfd
This restaurant o ers excellent nigiri and sashimi, as well as exquisite small plates. You have to try the tuna cigars or the hot rock dish with wagyu beef. For dessert, the matcha crème brûlée is our favorite. $$–$$$ L D d
CRAFT SUSHI
251 E. Sunshine St., Suite 116, Springfield, 417319-5887, facebook.com/ cra sushi
At Cra Sushi, you’re in control of your meal as you customize your own sushi and poke bowls. And the best part: It won’t break the bank. Try a salad bowl topped with marinated tofu, asparagus, mushrooms, jalapenos, edamame and spicy wasabi sauce. It’s our favorite! $$ L D
ITALIAN
AVANZARE ITALIAN DINING
HARUNO JAPANESE SUSHI BAR
3044 S. Fremont Ave., Springfield, 417-8870077, harunosushi.com
The Oh My God roll and the Sex and the City roll are trademarks here. If simple nigiri is your style, you’ll love the tuna sampler. Be sure to venture o the sushi menu and try some of the delectable entrees as well. Don’t miss the bibimbap or the fresh mango-jalapeño ahi tuna entree. $$– $$$ L D
HINODE JAPANESE STEAKHOUSE
4301 S. National Ave., Springfield, 417-8771777
Come to see the show at the hibachi grills. Hinode is known for wonderful hibachi meals with perfectly cooked proteins and all the extras: rice, stir fry noodles, veggies and that luscious seafood sauce. And don’t forget to try the sushi menu. $$ L D
KAI
306 S. Campbell Ave., Springfield, 417-8320077, kaia erdark.com
This lounge-like restaurant in downtown Springfield has fantastic sushi. It has the same owners as Haruno, which is famous for their incredible rolls— so you know it’ll be delicious! Don’t miss the black cod with wasabi risotto. $$–$$$ L D
KARAI RAMEN + HANDROLL
640 W. Republic Road, Suite 100, Springfield, 417-319-5225
The Karai Ramen with a flavorful and spicy housemade broth is incredible, and we like to get it with pork and a seasoned so -boiled egg added. For something lighter, the naked ramen with sesame noodles. Don’t miss the hand rolls or the steamed buns filled with pork and teriyaki sauce. $ L D
NAKATO JAPANESE STEAKHOUSE
2615 S. Glenstone Ave., Springfield, 417-8817171, nakato.com
Performance-style hibachi dining is what Nakato is known for. And they are super-good at it! A little entertainment plus a great meal. All of the sushi is top-notch here as well. Don’t miss the Jenny Roll, a favorite. $$ L D
NIJI SUSHI
3938 S. Lone Pine Ave., Suite 100-B, Springfield, 417-851-1707
In addition to a large variety of sushi rolls (we love the Cherry Blossom Roll and the Spicy Yummy Roll), this menu also boasts rainbow-bright cocktails and seven types of ramen soups. Come with friends so you can share and sample lots of rolls. For dessert, try the flu y Japanese cheesecake. $$ L D
OMO JAPANESE SOUL FOOD
2215 W. Chesterfield Blvd., Springfield
The ramen and udon soups are delish, and they come with lots of fun toppings. We like to order it with spicy broth and either chasu pork or chicken katsu for the protein. There are also sushi rolls, bento boxes, takoyaki and fun desserts like mitrurashi dango. Bonus: There’s a robot who wheels around to deliver drinks. $$ L D
SAKURA
3230 S. National Ave., Springfield, 417-8828000
There’s a solid sushi menu (the Sam’s Roll never disappoints if you like a roll with a lot going on), and you can order a sushi donburi box to really get some bang for your buck if you prefer to keep your sushi meals simple and refreshing. The bento boxes are great too. $$ L D
SUSHI VILLAGE
1440 W. Republic Road, Springfield, 417-8901016, facebook.com/ springfieldsushivillage
This cozy sushi spot has a warm date-night atmosphere with cherry blossoms and plants around every corner. All the sushi is fresh and flavorful, but some custom creations pack fun ingredient combos. $$ L D
KOREAN
BAWI KOREAN BBQ
4121 S. National Ave., Springfield, 417-8862777, bawikbbq.com
Bawi Korean BBQ brings an authentic Korean dining experience to Springfield, where you’ll pay a flat fee of $25 for an all-you-caneat meal. You cook the meat yourself on tabletop grills. Keep an eye out for Korean-style fried chicken, which is sometimes offered on special. $$ D
GOLDEN KOREAN RESTAURANT
1406 W. Sunshine St., Springfield, 417-8321093
The beef bulgogi and dolsot bibimbap are best sellers. We love the fried dumplings. Try the kimchi fried rice or spicy octopus stir fry. If you’re in the mood for something comforting on a cold day, opt for the kimchi chigae. You also get Korean side dishes alongside your meal, which adds a lot of flavor to the meal. $ L D
KORIYA
4121 S. Fremont Ave., Springfield, 417-8820077
This spot serves createyour-own bibimbap dishes, and you can choose between chicken, beef bulgogi, tofu and shrimp for your protein. We love the japchae, made with stir fried potato starch noodles. $ L D d
Surprise! Time for a New Name
Kobe Club Steakhouse just rebranded to Will’s Chophouse They’re also updating the exterior of their building to match the interior. That means we’re saying goodbye to the wave shape on the top of the building, leftover from its days as 5 Spice China Grill. —Tessa Cooper
KUICK NOODLES
3165 S. Campbell Ave., Springfield, 417-9011803
Get the Korean ramen shop experience here, where you can choose from a variety of instant ramen and make it yourself using special self-serve machines. You can add several toppings (things like raw or boiled eggs, fish cakes, kimchi, pickled radish, green onions and more) to zhuzh up your ramen. While there, grab a tasty drink or a sweet dessert (there are lots of them!), order a side of steamed dumplings or try a steamed pork bun. $ L D
MEDITERRANEAN
CRAVE
MEDITERRANEAN CAFE
1111 E. Republic, Ste. 164, Springfield, cravemediterraneancafe.com
There’s so much good stu on the menu here: shareable dips like hummus and baba ganoush, shawarma, kebab, gyros, falafel and more. The steak kebabs are our favorite: so tender and tasty! Don’t miss the flaming cheese appetizer or the manakeesh, which you can get topped with a variety of tasty options like sumac chicken. $$–$$$ L D
GREEK BELLY
320 E. Walnut St., 417597-3382, greekbelly.com
We love everything we’ve tasted here! Try a tasty pork or chicken gyro topped with creamy tzatziki, tomatoes, onions and French fries on a so pita. For dessert, don’t miss the truly to-die-for ice cream topped with baklava and honey-cinnamon-citrus syrup. $ L D
THAT LEBANESE PLACE
338 East Commercial Street, Springfield, 417-536-6677
The kibbeh is fantastic if you like herbaceous and satisfying eats, and any of the delicious and meaty kebabs is a great choice. We love the stu ed grape leaves, served with a delicious tahini dipping sauce. The falafel mushakal sandwich is great too, with falafel, baba ghanouj, French fries, fresh veggies, pickled turnips and tahini. There are options for diners with vegetarian or gluten-free diets. $–$$ L D
VASKEN’S DELI
3200 Gretna Road, Suite D, Branson, 417-3349182, vaskensdeli.com
The gyros are fantastic here. Make sure you get them with traditional gyro meat, and don’t skip the tzatziki sauce! Everything’s better with tzatziki sauce, right? $ L D
MEXICAN
CABOS BONITOS GRILL & CANTINA
3637 E. Sunshine St., Springfield, 417-2213490, cabosbonitos.com
Come to this east Springfield spot for all your Mexican favorites plus some fun and unique dishes like the fried avocado appetizer. It has beer-battered avocado topped with your choice of meat, sour cream and chipotle ranch sauce. $$ L D
CASA BELLA MEXICAN CUISINE
4610 S. Campbell Ave., Springfield; 300 E. Battlefield Road, Springfield
The menu is huge at Casa Bella, which has two Springfield locations. Try the tasty ceviche, any of the street tacos, or the spicy camarones a la diabla. The Battlefield restaurant location is huge too, so there’s plenty of room to bring your whole crew for some Mexican eats. $$ L D
CESAR’S OLD MEXICO
2627 E. Sunshine St., Springfield, 417-8818252
Indulge in authentic Mexican food at incredibly reasonable prices. We love the birria taco, which is filled with succulent shredded beef. Don’t miss the Salvadorian pupusas stu ed with beans and cheese; they are delightful.
$ L D
EL PARAISO MEXICAN KITCHEN
610 W. College St., Springfield; 305 E. Chestnut St., Stra ord; elparaisokitchen.com
This Stra ord-based Mexican restaurant now has an outpost in Downtown Springfield too. They are known for a great lineup of margaritas. Try the piña a la parrilla entree. $$ L D
HABANERO’S MEXICAN RESTAURANT + CANTINA
Locations in Springfield, Republic, Carthage and Joplin; habanerosmexicancantina.com
Orginally in Carthage, this popular Mexican restaurant has expanded to three other Ozarks cities. Don’t miss the tender quesabirria tacos with rich consomme for dipping. The nachos, enchiladas and guacamole are hits too. $$ L D
IGUANA ROJA
107 W. Church St., Ozark, 417-485-8585; 12051 MO-13, Kimberling City, iguanaroja.net
There are delicious margaritas at this little eatery located on the square in Ozark. Don’t miss the one made with jalapeños; it has a kick that’s so much fun to drink. The chips are excellent here, with a yummy seasoning sprinkled on top of every one. $–$$ L D
LA PALOMA
3041 E. Sunshine St., Springfield, 417-7194484, dienlapaloma.com; 1425 W. Battlefield St., Springfield, 417-8892985, thelapaloma.com
This spot o ers a huge range of Mexican dishes including fish tacos, which are excellent. Battered and fried fish is topped with fresh pic de gallo, cabbage and a creamy chipotle sauce and then served with Mexican white rice.
$–$$ L D d
LUNA MODERN
MEXICAN
2925 Battlefield Road, Springfield, 417-3501006, dineluna.com
This spot serves delicious Mexican options like guacamole made tableside, fried plantains, quesabirria tacos, spicy Yucatan shrimp (our fave!) and lots more—including plenty of classic faves like enchiladas, quesadillas and more. $$ L D d
MEXICAN VILLA
Multiple 417-land locations, mexicanvilla.net
This spot is a favorite among longtime Springfield locals, and it is known for its sweet sauce served with tortilla chips. Also popular is the Sancho Enchilada Style—a huge burrito that is completely swimming in red enchilada sauce. You can even purchase that beloved sweet salsa in a jar to go. $ L D d
OXO BAR & GRILL
2550 S. Campbell Ave., Springfield, 417-3069808, oxospringfield.com
Try modern takes on Mexican street food, like pork belly street tacos, chorizo burritos, chilaquiles, aquachile, elote and more. Come on Saturday for Latin Night. Brunch available on Sundays with items like morning tostadas. $$ BL D d
PRIMA’S MEXICAN RESTAURANT
3662 S. Glenstone Ave., Springfield, 417-8901212; 5557 N. 21st St., Ozark, 417-582-2776; primasmexicangrill.com
Diners love the pollo abovado, an 8-ounce chicken breast that’s grilled and topped with homemade chorizo, white queso and tomatoes. Try the asada tacos. $–$$ L D
PURPLE BURRITO
1700 S. Campbell Ave., Suite A, Springfield, 417863-6688
We love the street-style tacos. The pastor taco with onions and cilantro is great. And the fish tacos are some of our favorite fish tacos anywhere. A dinner favorite is the carne asada burrito. For something a little di erent and a lot indulgent, try the super-cheesy chili relleno burrito. $ BL D
SEÑOR JULIAN
MEXICAN BAR & GRILL
3405 E. Battlefield Road, Suite 100, Springfield, 417-240-2120
This menu that features traditional Mexican soups, handmade-to-order flour tortillas, quesabirria tacos, massive quesadillas, fajita baked potatoes and more. The tacos especiales are a favorite, filled with carne asada, cilantro, onions, queso fresco and avocado. If you like pozole, come on the weekends when they serve both that and menudo. $–$$ L D
Taste is Dining Guide
TEAM TACO
1454 E. Cherry St., Springfield, teamtacosgf. com
Let the little ruby-red building near Pickwick Avenue and Cherry Street be your guiding beacon to flavor-packed tacos, nachos and rice bowls. This tiny cafe serves major flavors in its taco menu. We’re fans of the Globetrotter pork belly taco, and we always have to taste test the Ringer, the shop’s rotating special taco. $ L D d
TINGA TACOS
308 W. McDaniel St., Springfield, 417-8318007, tingatacossgf.com
This downtown taco shop is open late slinging shells of its wildly creative combinations. We are partial to the Fu Yu made with super-flavorful marinated tofu or the Fruity Piggles with juicy pork and fig jam for a salty-sweet combination. All of the toppings here are delishmake excellent nachos too. $ L D
TORTILLERIA PERCHES
1601 W. Sunshine St., Springfield, 417-8648195
This tiny little authentic Mexican restaurant makes its own tortillas and chips fresh every day. Try a Mexican soda, a traditional Mexican soup or a tamale when you visit. Don’t miss Taco Tuesdays and Tamale Thursdays. $ BL D
THE BIG SLICE
1450 E. Sunshine St., Springfield, 417-7201928; 4126 S. Kansas Expy., Springfield, 417720-4108; thebigslicespringfield.com
New York–style. You can get big New York–style brick oven pizza by the slice here. Or buy a whole pie if you prefer, but either way make sure to try to the chicken bacon ranch pizza. We love the creamy spinach pizza too, when we’re in the mood for a white pie. $–$$ L D
CHERI’S HAPPY PLACE
located at Metropolitan Grill, 2931 E. Battlefield Road, Springfield, 417889-4951, metropolitan-grill.com
Wood-fired. It’s all about perfect pizza paired with champagne at this spot. Cooked in a wood-fired oven, this pizza is something like a mix between New York–style and Neapolitan-style. Try the Hotter Than Jacquez pizza with smoke mozzarella, bacon, pepperoni and jalapeños. $$ D
GARBO’S
PIZZERIA
2101 W. Chesterfield Blvd., Suite C101, Springfield, 417-8839010, garbospizzeria.com
ONE 2 FIVE TAPROOM
1846 Highway 125, Rogersville, facebook. com/One2FiveTaproom Wood-fired. This taproom and micro-distillery is the first outpost of Springfield Brewing Company, and its menu specializes in wood-fired pizza cooked in a brick oven. The Bourbon BBQ pizza is topped with roasted chicken, smoked mozarella, homemade bourbon barbecue sauce, pickled onions and pickled jalapeños. $$ L D d
PAPPO’S
PIZZERIA
221 E. Walnut St., Springfield, 417-8661111; 900 E. Battlefield Road, Springfield, 417-306-9091; pappospizzeria.com
Stonebaked. Try the spicy chicken Cholula pie topped with a mixture of red sauce and olive oil, grilled chicken marinated in Cholula sauce, garlic, mozzarella cheese, red onions, cilantro. Also, be sure you try the meatballs. We really like the salads here as well. $–$$ L D
THE PITCH PIZZA & PUB
2924 E. Sunshine St., Springfield, 417-3680277
ROCCO’S PIZZA & SUBS
Multiple locations; roccospizzaandsubs.com
New York–style. This Italian eatery specializes in New York–style pizza that has anybody who’s been to the east coast swooning. It’s legit. Also on the menu are hot subs, like meatball or eggplant Parmesan, plus salads, calzones and a handful of pasta entrees. $–$$ L D
SCHULTZ PIZZA + PUB
2210 W. Chesterfield St., Ste. 8683, Springfield, 417-885-0060, schultzpub.com
Neopolitan. The pizzas here are made using cold-fermented dough, a sauce of San Marzano tomatoes and a special pizza oven. Try the Blanco Formaggio white pizza made with garlic oil and five cheeses. $$ L D
SLAP BOX PIZZA & WINGS
2932 S. Lone Pine Ave., Springfield, 417-8863333
BEFORE & AFTER BREWING
2940 E. Sunshine St., Springfield, beforeandaerbrewhouse
There are excellent beers, espresso drinks and cocktails on the menu here, along with zero-proof cocktails. As for what to eat, the snacks are stellar here. The loaded hot pretzel is an indulgence, and they serve tasty boards that feature high-end tinned fish as the centerpiece. $$ L D
BEST OF LUCK BEER HALL
313-B South Je erson Avenue, Springfield; 417-522-9009; bestofluckbeerhall.com
ARRIS’ PIZZA
1332 E. Republic Road, Springfield, arrispizzaonline.com Greek-influenced. Thincrust pizzas have a Greek flair at Arris’ Pizza. Be sure to order the Athena (a pizza made with feta, pepperoni, olives, mushrooms and green peppers) if you want to try one that bursts with flavor. The bruschetta is a great app. $–$$ L D
St. Louis–style. If you love a loaded St. Louis–style pizza, try the toppings-packed Grandiose. Or try the Bavarian pizza for something a little different; it is topped with Canadian bacon and sauerkraut. Customers are big fans of the Garbo’s house salad. $–$$ L D d
MASO PIZZA BAR
3653 East Sunshine Street, Springfield, 417-720-1047
Wood-fired. We love the Nic Rise and Shine, Italian Stallion and vegetarian-friendly Monica Healthy pizzas. The menu also has salads, panini, pasta and more. $$ D d
Hand-tossed. With a menu full of pizza, pastas, salads, sandwiches and pub fare and a killer beer selection, there’s something to please everyone. We love to build our own pizza with Alfredo sauce and mushrooms. $$ L D
PIZZA HOUSE
312 E. Commercial St., Springfield, 417-8814073
Thin-crust. This restaurant has been a tradition in Springfield for more than 50 years, and the pizza they serve is super-thin and cut into super-tiny pieces. It’s a classic and favorite of lifelong locals. Our favorite thing there: any pizza that includes bacon. $ L D
Brick oven. There are a bunch of creative pizzas on the menu here, with sourdough crust that’s the perfect ratio of chewy to crunchy. We like the Arma Segreta, topped with caramelized and charred pepperoni, mushrooms, ricotta, basil and more. Wings are tasty here too; try the ones with lemon-pepper dry rub. There a few very tasty salads here too. $$ L D d
PUBS & BARS
ANDY B’S TIKI BAR
433 Promenade Way, Branson, 417-213-8631, bransontikibar.com
Andy B’s Tiki Bar has a view of Lake Taneycomo, where guests can order tiki drinks, beer and other drinks. We’re eying the “Pin Killer,” the bar’s take on a painkiller. $
This downtown beer hall combines backyard charm with killer food and more beers than you can count. If suds aren’t your thing, try a seasonal cocktail or one of the dra alcoholic punches. The extensive food menu includes flavor spins on cookout favorites, like juicy cheddarwurst brats, salty shoestring fries with dipping sauces, and kimchi-spiked fried chicken sandwiches. $$ B L D d
BLACKSTONE GASTROPUB
1521 E. Broadway St., Joplin, 417-553-0665 Blackstone Gastropub features hand-cra ed cocktails and 16 beers on tap alongside great-looking eats like the crispy fried chicken, grilled salmon on a bed of gnocchi. Keep an eye out for super-creative daily specials. $ $ L D
CLEAR LOUNGE
At Hilton Branson Convention Center, 200 E. Main St., Branson, 417243-3433
At the Hilton Branson Convention Center across the street from Branson Landing, Clear Lounge is home to tasty food, good music and drinks. D d
PIZZA
COYOTE’S ADOBE CAFÉ & BAR
1742 S. Glenstone Ave., Springfield, 417-8897120; 807 N. Main St., Nixa, 417-725-6803, coyotes4wings.com
This spot is known for its 40 flavors of chicken wings, from common (like classic bu alo) to unexpected (like Indianinspired tandoori). There are also apps, sammies and entrees. Breakfast is a crowd-favorite, with some super-indulgent options like the Glenstone Pile-Up that features hash browns topped with bu alo chicken fingers, sausage gravy, eggs, cheese dip and pico de gallo. Holy moly that’s a belly buster, and we love it.
$ BL D d
GEORGIA MAC’S
1440 E. Republic Road, Springfield, 417-3195770, georgiamacs.com
The food is hearty and comforting with a southern flare at this south Springfield eatery. You can find loaded burgers (like the one topped with jalapeño bottle caps), fried catfish, country fried steak, loaded fries with tons of toppings, and lots more. The chicken fingers are some of the best we’ve ever had, and the Georgia Hot Chicken sandwich packs a big flavor with mild heat. $ $ L D
HARRY’S COCKTAIL LOUNGE & BAR
at Big Cedar Lodge, 612 Devil’s Pool Road, Ridgedale, 417-339-5200, bigcedar.com/dining
This chic cocktail spot is located downstairs at the Worman House on the Big Cedar Lodge property. They have excellent cocktails and a great wine and whiskey selection, and they also o er a rotating menu of small plates and appetizers. We loved the short rib sliders and the strawberry-infused Paper Plane. $–$$ L D d
THE GOLDEN GIRL RUM CLUB
137 Park Central Square, Springfield, 417-4255162, thegoldengirl.com
This rum bar serves handcra ed cocktails and a made-from-scratch, internationally inspired menu. The pizza specials always come topped with creative ingredients for a seriously delicious and shareable pie. $ L D d
GOOD SPIRITS & CO.
1424 E. Cherry St., Suite A, Springfield, goodspiritsandco.com
The owners of Good Spirits & Co. are behind some great local food and drink concepts (like The Golden Girl Rum Club, Sweet Boy’s Neighborhood Bar, Cherry Picker Package & Fare and Best of Luck Beer Hall), and their chic headquarters on Cherry Street is home to fun food-anddrink events. Check their website for fun foodie events. $$–$$$
J.O.B. PUBLIC HOUSE
319 E. Walnut St., Springfield, job417.com
This spot is known for its excellent bourbon selection and elevated bar food. Longtime favorites include the Full Ride burger, a falafel sandwich, and pizza balls. If you’re in the mood for a cocktail, try the O ce Crush, made with Rittenhouse Rye, housemade peach and black tea syrup, lemon juice and peach puree. $$ L D
LINDBERG’S TAVERN
318 W. Commercial St., Springfield, 417-8688900, lindbergsbar.com
Forget about basic bar food. This storied watering hole o ers creative takes on hearty comfort food classics. The burgers are delicious, the specials are always creative, and the Sunday brunch reliably delish. $ L D d
THE ROYAL
1427 E. Cherry St., Suite B, Springfield, 417-3513029, theroyalmusichall. com
This tiny and beautiful spot serves well-cra ed cocktails, bottled cocktails and finger foods like warm olives or rosemary and bitters glazed nuts. Be sure to visit when there is live music; the intimate setting makes for a great experience. $ D
SPRINGFIELD BREWING COMPANY
305 S. Market Ave., Springfield, 417-8328277, springfieldbrewingco.com
Try the fish and chips paired with the beers that are brewed on-site. Also delicious are the burgers and the mac and cheese. Live music. $$ BL D d
SWEET BOY’S NEIGHBORHOOD BAR
310 South Ave., Springfield, 417-7194224, sweetboysbar.com
Come for pinball, a laidback atmosphere and a small but very well done cocktail list. For something more like dessert, try the HellBoy, a frozen Irish co ee with a Fat Boy’s ice cream sandwich. $
VINO CELLARS WINE SHOP & LOUNGE
2137 W. Republic Road, Springfield, vcellars.com
Small plates, snacks and tapas make up the menu at this comfortable spot. $ L D
W.F. CODY’S
3138 E. Sunshine St., Springfield, 417-8878083
The cheeseburgers are a specialty at this restaurant, and they are enormous and delish. They are a longtime customer favorite. Don’t miss the ham and cheese sandwiches; they are another customer favorite. $ L D
Family Pack Feeds four
SEAFOOD & FISH
CRABBY’S SEAFOOD BAR AND GRILL
815 W. Seventh St., Joplin, 417-206-3474, crabbysjoplin.com
This Joplin hot-spot serves some fantastic seafood, and we’ve enjoyed everything we’ve tried there. The Chilean sea bass is a specialty. Try some of the small plates, like portobello mushroom fries, steamed mussels or a lovely charcuterie board. There are also some great entree salad options. $$–$$$ L D
ROCKBRIDGE RESTAURANT
Call for directions to the ranch in Rockbridge; 4297 County Road 142, Rockbridge, 417-6793619, rockbridgemo.com
This fishing lodge is home to a restaurant that specializes in all things trout. The super-fresh fish dishes are made with trout that are caught on the property. We love the trio appetizer, which comes with trout salad, smoked trout and a trout dip that is so craveable! For an entree, try the blackened trout dish. There’s also an on-site bar, The Grist Mill located in a historic former riverside mill. $ BL D
VANTAGE ROOFTOP LOUNGE & CONSERVATORY
260 E. McDaniel St., Springfield, 417-8511768; roo opvantage.com
This roo op bar has a breathtaking view of downtown Springfield and even o ers dining igloos in the winter. Cocktails are refreshingly creative and well-done, and the menu of shareables and snacks bring the concept of bar food up several notches. Try something from the super-fresh raw bar. The pickled shrimp and scallop ceviche are two of our faves. $$ d
WHITE RIVER FISH HOUSE
5 Bass Pro Drive, Branson, 417-243-5100, whiteriverfishhouse.com
The freshwater fish is great, especially the almond-crusted trout or cornmeal-fried catfish. Try the salt and pepper calamari for an appetizer, or dig into the seasonal smoked fish dip. You can also find non-fish dishes like burgers. $$ L D d
STEAK
CHAR STEAKHOUSE & OYSTER BAR
1620 E. Republic Road, Springfield, 417-8238383
The former Touch Restaurant & Oyster Bar retains some standby dishes like bacon-wrapped dates and chicken Bijan in its new iteration as Char Steakhouse & Oyster Bar (owned by the same people), but o erings of Waygu steaks, lamb shank and fish dishes up the ante. Indulgent lobster potato puree and crispy flashfried Brussels sprouts round out the side dishes, and raw oysters, ceviche and bone marrow pique the appetite as starters. Check out the extensive wine list. $$$ D d
FLAME STEAKHOUSE & WINE BAR
314 West Walnut Street., Springfield, 417-862-4444, flamesteakhouse.com
The restaurant specializes in dry-aged steaks that are truly delicious. Don’t miss the lobster macaroni and cheese (we’re serious; you have to try this stu ). The desserts are always divine, and we can’t get enough of the appetizer menu. Head to Red Room downstairs for killer happy hour food and drink specials. (Don’t miss the burgers at happy hour! They are such a bargain.) $$$ D
JIMM’S STEAKHOUSE & PUB
1935 S. Glenstone Ave., Springfield, 417-8865466, jimmssteakhouseandpub.com
We love the tasty steaks here. They are always prepared perfectly. The stu ed Peppadew peppers are a must-try appetizer; trust us, you need to taste those things! The peppers are stu ed with cream cheese, wrapped in bacon and drizzled with a balsamic glaze. And if you love a good salad bar, Jimm’s has one of the best. If you’re feeling adventurous, try the omenu smothered rib-eye for a little decadence.
$$–$$$ L D
WILL’S CHOPHOUSE
2058 S. Glenstone Ave., Springfield, 417-8696947, facebook.com/ KobeClubSteakhouse
This steakhouse is looking great a er an extensive interior and exterior makeover. The menu features wagyu and Japanese A5 steaks, along with a variety of seafood dishes inspired by New Orleans and South Texas. The Gulf Flounder Opelousas features blackened flounder and Creole cream sauce with shrimp, crab and oysters. $$$ LD
LEVEL 2 STEAKHOUSE
The Hilton Branson Convention Center Hotel, 200 E. Main St., Branson, 417-243-3433, level2steakhouse.com
This Branson restaurant specializes in steaks, but its gooey butter cake dessert is gaining a following. Try the Kansas City strip steak. If you like to start your meal with greens, the Caesar salad is a musttry; it comes topped with delicious fried anchovies. Also, don’t miss the fresh Hawaiian ahi tuna served on a Himalayan salt block. Don’t sleep on the prime rib dip sandwich, either. $$$ B D
RED OAK STEAKHOUSE
Downstream Casino Resort, 69300 E. Nee Road, Quapaw, Oklahoma, downstreamcasino.com
Dry-aged prime steaks are served in this restaurant’s fine-dining atmosphere. The sides are delicious too, with options like garlic potato puree and tru e creamed corn. Be sure to try the charcuterie board with all the usual goodies plus some house-made jam. $$ D
WILDER’S STEAKHOUSE
1216 S. Main St., Joplin, 417-623-7230, wilderssteakhouse.com
Come to Joplin’s Wilder’s Steakhouse to find steaks in all sizes and varieties, all of which are certified black Angus beef and free of hormones and antibiotics. The restaurant’s menu also has a variety of other items like seafood and chicken. $$$ D
TEA ROOMS
BETH’S BAKE SHOPPE & TEA ROOM
1645-D W. Republic Road, Springfield, bethsbakeshoppe.com
Try a chicken salad sandwich—served on cinnamon raisin bread. And we love the spinach salad served with warm bacon vinaigrette, and the gigantic couscous salad loaded with fresh veggies and Feta. $ L
MS. GILMORE’S TEA ROOM AND VINTAGE SUITCASE
211 E. Commercial St., Springfield, 417-8867000, robinsvintagesuitcase.com
The daily specials and desserts are the star of this tearoom and pastry shop on Commercial Street. There is always a quiche and soup of the day, plus desserts. $ L
SPRING CREEK TEA ROOM
107 S. Third St., Ozark, 417-582-1331
The desserts are to die for. Be sure to order them quickly before they run out—like you might want to order them before you order entrees! Don’t miss the veggie sandwich, the strawberry soup or the chicken salad. $ L
THAI
EVERYDAY THAI
220 W. Battlefield Road, Springfield, myeverydaythai.com
This spot serves consistently delicious Thai dishes. Some of our favorites are the tom kha gai soup, the comforting yellow curry with chicken and the mango sticky rice dessert. $–$$ L D
RAMA THAI
CAFÉ
1129 E. Walnut St., Springfield
This restaurant features a menu full of Thai tastes in a cozy atmosphere with a shady patio out back. Start your meal with the avocado spring rolls. Then dig into the entrees with an order of delicious curry noodles. $–$$ L D d
TAI KITCHEN
114 E. Main St., Branson, 417-544-0581, taikitchenbranson.com
This family-owned spot serves fresh flavors in dishes like the Tai Beef Salad, Thai fish cake appetizer, and several types of Thai soups. Don’t miss the great curries they have here too! $–$$ L D
THAI THAI CUISINE
1615 W. Highway 76, Branson, 417-334-9070, thaithaibranson.com
Thai Thai Cuisine o ers really great Thai food and a sweet sta . The panang curry is delicious, and it’s served on a little bed of fresh spinach. $–$$ L D
THAI GARDEN
3454 S. Campbell Ave., Springfield, thaigardenspringfield.com
There are so many great Thai options here, like nam tok beef, shareable bowls of noodle soup, stir fry and curry options and lots more. Get the fried bananas or Thai custard for dessert. $ L D
THAI PALACE
3250 E. Battlefield Road, Springfield, 417-7715640, thaifoodpalace.com
The menu here is a mix of Thai food along with some Chinese and Japanese dishes. Try the green curry, fresh spring rolls, or tom kha khai soup. Pair it with a Thai iced tea. $–$$ L D
THAI SQUARE
307 S. National Ave., Springfield, facebook. com/Thaisquare307
From the folks who owner Rama Thai (and located just around the corner from it), Thai Square o ers an excellent menu of Thai food favorites. Our favorite dish is the salmon choo chee. $$ L D
THAILAND STATION
1730 E. Republic Road, Springfield, 417-3501001, thailandstation.net
Find all your favorites (a variety of curries, stir fried noodle dishes and soups) plus some surprises like crispy duck and stir-fried pork belly. When it’s in season, order the mango sticky rice dessert. $ L D
VIETNAMESE
BAMBU
1338 E. Battlefield Road, Springfield, 417-8819881
The pho is a specialty here. You can add spice, herbs, jalapeños and sprouts to customize it. Don’t miss the refreshing bun bowls too! The pineapple chicken stir fry entree is another favorite. $ L D d
BANH MI & ME
3405 E. Battlefield Road, Springfield, 417-590-8500
The mother-daughter duo that runs this spot make delicious banh mi sandwiches in several flavors (like The OG traditional option, lemongrass beef, ginger chicken and more). Don’t miss the fresh summer rolls or the delicious rice noodle bowls. The coffee drinks are made using a traditional Vietnamese phin, and they are excellent. Try the one with ube foam on top. $ L D d
HONG YEN
2926 S. Campbell Ave., Springfield, 417-3513915, facebook.com/ hongyenrestaurant. Come to Hong Yen when you’re in search of excellent beef pho. The chicken pho is pretty good too! Really, anything with noodles is worth a try. $ L D d
PHO KIM
3433-C S. Campbell Ave., Springfield, phokimspringfield.com
Here you can fill up on Vietnamese staples like pho, spring rolls, a variety of bahn mi sandwiches and more. The chicken fried rice is extra crispy, and the chicken pho is as tasty as the beef variety here. We love the fresh spring rolls. If you aren’t afraid of heat, try the spicy beef noodle soup. $ L D
SKULLY’S
1427 E. Cherry St., Springfeild, 417-3680949, facebook.com/ skullys417
This spot specializes in non-traditional takes on Vietnamese banh mi sandwishes. Try the one made with oyster mushrooms, or the marinated lemongrass beef option. Also on the menu: ramen, chicken wings, wok bowls, lots of vegetarian-friendly dishes and more. $$ L D
Hours: Sun.–Thurs: 11:00am–9:30pm Fri.–Sat: 11:00am–10:00pm
Habanero’s Mexican Restaurant + Cantina has become a 417-land favorite, expanding to multiple locations across the Ozarks. Experience vibrant flavors, festive ambiance and authentic Mexican cuisine!
Carthage, Joplin, Republic & Springfield habanerosmexicancantina.com
Midwest Goodbye the
HEY, WE HAVE A FEW MORE OZARKS MOMENTS TO SHARE WITH YOU BEFORE YOU GO.
Wish Ball
Local faces from across the Ozarks celebrated Springfield’s first ever Wish Ball for children battling chronic illnesses waiting on a wish.
Continued on p. 112 >>
Pictured: Jessie & Justin Kensinger
e MidwestGoodbye
People Pics
Wish Ball
Wish Ball is Springfield’s first ever gala to raise funds for Southwest Missouri kids who are battling critical illnesses and are currently waiting on a wish.
Date: August 23
Benefiting Organization: Make-A-Wish Missouri & Kansas
Location: White River Conference Center
Sponsors: 417 Magazine, Air Services, Penmac Sta ng
PHOTOS BY RYAN KOWALSKI
1. Shelley & Michael Lofaro
2. Ross & Andrea Keesling, Beth & Corey Bunger
3. Dawn & Bill Hennessey, Alyea Alldredge
4. Anni & Adam Maples
5. Robert Strickland, Trent Strickland, Chancey Cason
6. Christine Abmeyer, Chris Wilson
7. Mason & Samantha Callier, Lauren & James Pottberg
Citizens Memorial Medical Excellence Golf Classic
Community members teed o for a good cause at the Citizens Memorial Medical Excellence Golf Classic on June 5 at Silo Ridge Golf and Country Club in Bolivar. The 18-hole, four-person scramble raised funds for the CMH Medical Excellence Scholarship Fund.
Date: June 5
Benefiting Organization: Citizens Memorial Healthcare Foundation
Location: Silo Ridge Golf and Country Club
Sponsors:
SGC Foodservice, JE Dunn, 417 Magazine, Allen’s Mechanical, Craig Lehman Shelter Insurance, Design Group Architects, Employee Benefit Design
1. Jared Taylor, Former Gov Mike Parson, Kelly Parson, Bradley Davis
2. Jarrett Massie, Morgan Simpson, Ellis Hall, Michael McCormick
3. Sheryl Schlotter, Sean Perryman, Justin Bryant, Andrew Petersen
4. Mike Fiddyment, Keith Bode, Walker Tynes
5. Brandt Merritt, Clark Sheehy, Corey McElhaney, Paul Hansen
6. Cole Baker, Tim Bransetter, Kevin Martin, Eric Jone
7. Steve Triplett, Shawn Stockton
e MidwestGoodbye
People Pics
Good Samaritan Pickleball Tournament
The first annual Good Samaritan Pickleball Tournament brought the community together for two days of fun and friendly competition, all in support of youth in foster care. Thanks to the players and sponsors for making the event a success. See you next year!
Date: July 12–13
Benefiting
Organization: Good Samaritan Boys Ranch
Location: Stra ord Sports Center
Sponsors: 417 Magazine, Central Bank & Trust
1. Steve Triplett, John Fulbright
2. Dan Bennett, Brody Bennett
3. Rebecca Skinner, Travis Powell, Matt Moncado
4. Cameron Triplett, Curtis Triplett
5. Jerry Terhark, Steve Hedrick
6. Jessica Camp, Sandra Sechueller
7. Dee Raley, Kylie Edwards
Christmas EXTRAVAGANZA
BenefitingTheArcoftheOzarks
Children’sAutismServices
SilentAuction|Dinner|LiveEntertainment
Hostedby“ChadtheDad”
ECE ER
WHITERIVERCONFERENCECENTER
600WSunshine,Springfield,MO
Presentedby
Ticketsstartingat$175
SponsorshipsAvailable ContactMicheleFieldsat mifields@thearcoftheozarks.org formoreinformation.
e Midwest Goodbye
WHERE’S417?
Bring 417 Magazine on your next adventure—whether you’re traveling or exploring close to home.
1. Riviera Maya, Mexico Wendy & Justin Nelson
2. Limpopo Province, South Africa
Richard & Karen Watts, Stephen & Kristy Ball
3. Hofsos, Iceland Stephanie Grace
4. Dublin, Ireland
Dr. Paige Hargis, Dr. Trey Thompson
5. Acadia National Park, Maine Dave & Cheryl Helton, Dori & Kevin Grinder
6. Olympic National Park, Washington Tom Brown, Paula Welter, Maggie Brown, Joe Brown
7. Nono, Argentina Diana Tyndall
Oh,OneMore Thing e
Artist Andrea Ehrhardt is known for her butter y murals in Spring eld, but her latest project focuses on a di erent animal—and you can nd him all around Rogersville.
BY EMMA ZAWACKI
“I THINK ART BRIGHTENS A COMMUNITY AND JUST ADDS TO A COMMUNITY’S SENSE OF PRIDE.”
QYour latest project has been incorporating paintings of your creation, Roger the Raccoon, across Rogersville. Where did the idea for Roger come from?
“I had this thing called the Artist Academy, where I interview other artists and I coach artists. So I’m surrounded by a lot of artists in person and online. We like to be creative and gain inspiration from other people’s ideas and give inspiration. So my artist friend in Texas, Whitney, was doing pelicans all over this town. They were really cute and they were just like little window paintings. I’m like ‘what if I did that but made it a raccoon?’”
Why a raccoon to represent Rogersville?
“When you rst Google it, Rogersville used to be known as the raccoon capital of the world. I was doing a bunch of research for what I would include into a ‘Greetings from Rogersville’ mural. Spring eld has one on the side of the Discovery Center. I was like we need to bring rst and foremost one of those here. I ended up painting it at the park this summer.”
How are you hoping for Roger the Raccoon to impact Rogersville?
“I would love for when somebody comes to visit or locals go out anywhere in Rogersville, they see Roger the Raccoon. You see him at every corner turn, on the fence post, literally everywhere. It just becomes a fun mascot for the community for kids to point out. I think art brightens a community and just adds to a community’s sense of pride.”
Visit 417mag.com to read our extended interview with Andrea Ehrhardt.
PHOTO BY KATY ST. CLAIR
Echelon House
