Magical is Coming to the Ozark Mountain Sports Complex
Glide around our magic forest ice skating trail, feel the rush of snow tubing on real snow and enjoy wandering with your friends and family through a dazzling holiday light maze! Indulge in festive tunes at Bah Humbug's Sing-A-Long Piano Bar or enjoy a cup of cheer at the Tipsy Tree Lodge. Find the perfect gift for that special someone amongst our local artists and handmade crafts. And no holiday celebration would be complete without a visit from Santa Claus!
Nov. 22 – Dec. 31
72 feature
Noodles!
Discover our favorite Thai, Japanese, Korean and Chinese noodle dishes across 417-land. These versatile, slurpable and fun noodle-based meals are sure to elevate your dining experience.
ON THE COVER:
That dreamy bowl of noodles is the pho from Vietnamese restaurant Pho Kim. It was shot by Brandon Alms.
Pictured: Pad Thai from Tai Kitchen
From The Field
The Long Way
Social Life
WATCH
We Tried Making Our Own Pasta
INSTAGRAM + 417MAG.COM
This month’s feature is all about the best places to get noodles in 417-land. Although the feature focuses on Asian noodle dishes, we also have a treat for fans of Italian cuisine in our We Tried It story on p. 31, where our Custom Publications Editor & Sta Writer Jordan Blomquist takes part in a pasta making class at Italian Kitchen. To see the pasta making process in action, head over to our Instagram @417mag.
Behind the Scenes of This Issue’s Feature
INSTAGRAM + 417MAG.COM
As for our feature, we’ve got more noodle-based fun online. Once you’ve read the full roundup of noodle dishes on p. 72, head to 417mag.com/noodles to see behind-the-scenes photos of a particularly messy creative process. You can also nd more videos on Instagram @417mag.
Octopus Keeper
INSTAGRAM + 417MAG.COM
It’s not just noodles you’ll nd wriggling around in this issue. On p. 24 is our pro le on Jared Belt, Aquarist at Wonders of Wildlife, and Octavia the giant Paci c octopus. Once you’ve read about this puzzle-solving octopus (we won’t spoil it here, seriously, go and read it), you can see more photos at 417mag.com and videos over on Instagram @417mag.
ENTER
Enter Great Dates
417MAG.COM/GREATDATES
The 417 Magazine Great Dates Bundle 2024 is live now! We’ve partnered with local favorites to bring you one-of-a-kind date night experiences for you and your honey, ranging from romantic dinners and getaways to exciting adventures. Valued at more than $2,000, these prizes from Hotel Vandivort, Wonders of Wildlife, Walnut Street Inn, Spring eld Symphony Orchestra,
Blue Room Comedy Club, The Rage Room, The Keeter Center, Georgia Mac’s and Oasis Hotel & Convention Center are sure to make your date night unforgettable. Entries close on November 13, so make share to get entered to win beforehand.
PREP
Thanksgiving Meal Prep
417MAG.COM/THANKSGIVING
There are two types of people: those who love Thanksgiving, and those who dread it. Some of us love the prep and pageantry that go into preparing the feast and planning the get-together of family and friends. Others stress about every detail, worry about timing the cooking to make sure everything is ready on time and can’t stop thinking about that one relative. You know the one. Whichever side of the fence you fall on, we have a roundup of places where you can pick up prepared meals and desserts to make your holiday easier.
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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Our January issue goes beyond the “New Year, New Me” sterotype and dives into living well in the Ozarks so you can have the best 2025. Read it before anyone else by subscribing at 417mag.com/subscribe.
WE LOVE 417-LAND
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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
PHOTOGRAPHER & DESIGNER KATY ST. CLAIR kstclair@417mag.com
EDITORIAL DESIGN INTERN HALLE JOHNSON
PHOTOGRAPHY INTERN ARDEN DICKSON
DIGITAL EDITOR JAMIE THOMAS jthomas@417mag.com
DIGITAL COORDINATOR ELIZABETH VANFOSSON evanfosson@417mag.com
CONTRIBUTORS ABOUT FACES PHOTOGRAPHY, DAN AUMAN, SUMMER BRYANT, TESSA COOPER, SONY HOCKLANDER, HEATHER KANE KOHLER, KRISTIN KNAPTON, MARK N. PHOTOGRAPHY, TARYN SHORR-MCKEE, JACKI MOSELY, CHRISTINA MULLEN, CHARLES SARGENT, LEAH STIEFERMANN, JENNIFER SWENSON, CHUCK TRAVERS, DAN WILLIAMS
BUSINESS
PUBLISHER LOGAN AGUIRRE logan@417mag.com
VICE PRESIDENT OF OPERATIONS AND CUSTOM PUBLICATIONS MEGAN JOHNSONmjohnson@417mag.com
VICE PRESIDENT OF STRATEGY AND SENIOR ACCOUNT EXECUTIVE AMMIE SCOTTMOTES ascott@417mag.com
SENIOR ACCOUNT EXECUTIVE JAMI WIGHTMAN jami@417mag.com
GARY WHITAKER gary@417mag.com JOAN WHITAKER joan@417mag.com
417 MAGAZINE 2111 S. EASTGATE AVE., SPRINGFIELD, MO 65809 417-883-7417 • FAX 417-889-7417
Editor’s Note
NOODLING AROUND
Would you believe me if I said Creative Director Sarah Patton and I have been trying to get an Asian noodle-centric cover story on our editorial calendar for like two or three years now? We’ve been pushing hard for it, but in past years it just didn’t make the cut when it came time to nail down our 12 cover stories.
This year, we got our wish.
I had so much fun planning it (noodles are truly my Achilles’s heel), and then I passed it on to our food writer Tessa Cooper so she could run with it.
The idea came from a few places. First: We love to cover food in the Ozarks, and we’re always looking for zoomed-in topics that let us share dishes with readers that they might not have thought to try. Second: Noodles are just a whole lot of squiggly, squelchy fun—so inspiration wasn’t hard to nd. And third: The owner of my family’s favorite noodle spot piqued my curiosity about the people behind all these dishes we love, and I knew we needed to write about them too.
That noodle spot that my family adores so much is Pho Kim, located on South Campbell in Spring eld in an unassuming little spot in a shopping strip. What it lacks in size, it makes up for in avor. This Vietnamese restaurant serves excellent pho (the beef is a classic, but you have to try the chicken version too), my favorite banh mi sandwiches and super-fresh spring rolls. Our favorite part, though, is the owner. Kim almost always stops by the table to say hello. We’ve never ocially met in the “let’s exchange names” way, but I feel like I know her thanks to her habit of greeting her customers so warmly. On more than one occasion she has complimented my son on his ability to eat the restaurant’s super-spicy soup, and although he won’t admit it, I think it has become a bit of a pride point for him.
I knew Kim wasn’t the only person out there putting as much heart into her noodles as culinary expertise. So one of the things I tasked Tessa with as she wrote the feature was to learn Kim’s story, and the story of some of the other noodle-slingers around town. She caught up with a family running an excellent Thai restaurant in downtown Branson, she learned the inspiration behind the unique-for-Spring eld menu at the beloved Corner 21 Chinese restaurant, she got the scoop on the Korean mini-restaurant inside Sushi Village, and much more.
I hope that wets your whistle for more noodle-y goodness. Turn to p. 72 to read all these stories and more—and learn which Asian noodle dishes are a must-try in 417-land.
EDITORIAL DIRECTOR KATIE@417MAG.COM
➽
TALK TO US
The Rebrand Love Just Keeps Coming
We’re blushing over here. The love for our rebrand just keeps coming, and we have to say: We love you all right back!.
EDITOR
Picture Perfect
[The September] 417 Magazine is a special one. This is the 10th cover photo I have done for 417 Magazine! It’s also the rebrand issue for the magazine. I love the new look and vision. It’s been an honor working with them.
JOSH BEECHER
There Really is a Lot to Love
Had a wonderful time being on the other side of the lens sharing about 417 Magazine’s new refresh of their mag! If you don’t already have a subscription to this magazine, you should get one now! You’ll fall in love with the Ozarks all over again!
SHERI HOLLOWAY
The Very Best Congrats on showing us every month why 417 is the best place to live.
MANDY ANTHES
Sing It!
Sarah Miller-Ross and I had such a blast entertaining for the 417 Magazine rebrand party!
CLAIRE HERZOG
To send us feedback or story ideas, email editor@417mag.com.
In the September edition’s story “Milling Around” that features beautiful mills and springs to visit around the Ozarks, one of the photos was of War Eagle Mill. However, that should have been a photo of Alley Mill. In the “Let’s Go” special advertising section in that same issue, we say that Hodgson Water Mill is in West Plains, when in fact it is about 30 miles west, in Dora. We regret the errors.
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Contributors
e Ozarks’ Biggest Fan
I RECENTLY HAD THE PRIVILEGE OF interviewing Johnny Morris for a feature story we wrote on him for the November/December issue of Biz 417, where we named him Person of the Year. He took time out of his elk hunting trip in Colorado to take my call, and after the opening pleasantries I asked him my rst question. Before he would answer my question he rst wanted me to know how much he enjoys 417 Magazine and how proud he is of the work we do. I was almost speechless from his kindness. I was able to pass those compliments along to
Carla Counsil has been a freelance proofreader for 417 Magazine for 12 years and was a 417 fan for many years before that. She loves getting a sneak peek of each new issue. Besides 417, Carla has worked in genres ranging from business to fiction, and she is a full-time editor for Convoy of Hope. Her pro tip: Always grab a snack before proofreading 417 Magazine. Otherwise, you will never make it through the food pages without heading out to try one of the mouthwatering featured dishes!
our team, and I know it meant a lot to them as well. We had a great conversation and had so much great content to share that you’ll nd an excerpt of our interview in “Oh, One More Thing” on p. 136. We pride ourselves on loving the Ozarks here at 417—but I can tell you, no one loves this place more than Johnny.
PUBLISHER LOGAN@417MAG.COM
Freelancer Jennifer Swenson
is a writer and editor with more than 20 years experience. Her essays have been published in several literary magazines, and she has a passion for narrative nonfiction and telling stories that impact our community. This mother of five has been a 417-lander for 13 years and continues to discover what makes the Ozarks so special. She has been contributing to 417 since 2022, and on p. 23 you can read her story about the sweet relationship between an octopus and her keeper.
Taryn Shorr-Mckee recently moved to 417-land with her husband and two children, trading a major city in the Arizona desert for small-town living. She adores hiking, spontaneous road trips, camping and glamping, discovering new local cra beer, cheering on the Cardinals, and her newest-found love, floating the Ozarks’ rivers. In addition to 417 Magazine, Taryn writes for other publications including Midwest Living, Lonely Planet, Matador Network, PHOENIX Magazine, Travel Wyoming, Experience Scottsdale and others.
Grace Chipley-Thompson is a graphic designer and illustrator with a knack for assigning herself complex projects. Grace graduated from Missouri State University in 2019 and has been with 417 for three years. She’s responsible for some of the whackiest cover and feature design concepts. Paper cut art for Top Docs? That’s her. Flying food for Best of 417? Her again. Neon Noodles for this issue? You guessed it. When she isn’t in the studio, she’s spending time with her husband and two cats.
PHOTOS
Carla Counsil Jennifer Swenson
Taryn Shorr-Mckee
EDITORIAL DESIGNER WRITER
PROFILE
The Octopus Whisperer
Jared Belt’s job as the octopus keeper at Wonders of Wildlife is anything but ordinary. It’s a blend of science, creativity and a whole lot of heart.
BY JENNIFER SWENSON PHOTOGRAPHED BY BRANDON ALMS
From e Field
JARED BELT HASTHE coolest job you’ve never heard of.
As an aquarist at Wonders of Wildlife National Museum & Aquarium, Belt cares for a diverse array of marine life, but one of the most fascinating creatures under his watch is Octavia, the aquarium’s giant Pacific octopus. At just one year old, Octavia displays the intelligence and individuality that make giant Pacific octopuses such captivating animals for marine enthusiasts.
Belt’s care of Octavia covers all the essentials. He provides her with a high-quality protein-based diet; he checks her weight weekly; he ensures her tank is well-maintained. Yet his work goes far beyond routine tasks, demanding ingenuity and a surprising sense of camaraderie with the giant Pacific octopus.
Octavia’s tank is her home, her playground and her puzzle board. She is
always testing her environment. “When she is bored, she will push over rocks in the tank,” Belt says. To keep the octopus mentally stimulated, Belt designs enrichment activities and puzzles. Activities range from hiding food around the tank to more complex tasks that require Octavia to flex her problem-solving skills. For instance, Belt will place the octopus’s food in a covered jar and flip it upside down so that she has to manipulate the jar to retrieve her meal. He might put her food inside a t-shaped PVC tube, and Octavia will reach an arm inside and maneuver the food back out. Belt has created puzzles using a plastic box and rubber bands, a hamster ball and other everyday objects. Her favorite puzzle is having her food frozen in a block of ice. “I think she likes the crunchiness of the ice, because it mimics what she’d experience in the wild,” Belt says. “She will wrap her entire body around the frozen cube and eat it quickly.” To develop new ideas, Belt takes inspiration from many sources, such
as aquarists at other aquariums, social media, or finds at local stores, but he adapts each activity to Octavia’s unique and slightly shy personality.
Like all giant Pacific octopuses, Octavia has her own quirks. Whereas some octopuses “are very grabby, grabbing the side of the tank or T-shirts or re -
Jared Belt, aquarist at Wonders of Wildlife National Museum and Aquarium, spends his days at work with Octavia the octopus, keeping her entertained.
tractable badges,” Belt says Octavia has a shy temperament and spends a lot of time hiding behind a rock. To coax Octavia from her hiding place, Belt will do “target training” by dangling an acrylic ball from a stick in the water. “Octavia knows if she reaches up and touches the target, she will get food,” says Belt. This training also serves a practical purpose, allowing the aquarium’s veterinarian to check on Octavia’s health.
Belt acknowledges that it’s impossible to work with an animal as intelligent as an octopus and not form a bond. For Belt, that bond is evident in how Octavia responds to him. “When she first arrived at the aquarium in January, she wasn’t sure about me,” Belt says. “But one day I got in the tank to do some work, and she reached out and touched my boot. Then she crawled all the way up to my face. I was wearing a bright yellow mask, and she touched my mask, my hair, looked straight at me.” Nowadays, when Belt arrives at her tank, Octavia will look directly at him and turn bright red (a sign she is happy), and when other people are nearby, she reaches out an arm and touches his hand. Occasionally, Belt and Octavia
“When she first arrived at the aquarium in January, she wasn’t sure about me. But one day I got in the tank to do some work, and she reached out and touched my boot.”
even play catch! “I’ll push a wiffle ball down to her, and she will push it back to me,” he says.
Growing up in Jefferson City, Belt didn’t envision his career as an octopus keeper. He studied Wildlife Biology at Missouri State University, where he planned to work with freshwater species. But his passion for saltwater creatures grew when he began working at Wonders of Wildlife’s aquatic holding building. “Saltwater species have so much color and diversity,” Belt says. “It’s rewarding work. The more effort you put in, the better they look, the more they grow, the happier and healthier they are.”
Belt brings that effort as he tends to the animals in his charge, and he will continue to innovate enriching activities. One day soon, he hopes to paint with Octavia. “We take an aquarium-safe paint, put it on a canvas, and prop it against the tank,” he says. If the octopus is interested, she may slap her tentacles against the canvas, leaving marks from her suckers and creating a one-of-a-kind piece of art.
According to Belt, “A lot of people think that we just feed the fish, but there’s much more work behind the scenes. Wonders of Wildlife is a great opportunity for people to learn about saltwater species and to inspire a passion to preserve the diversity of the oceans.”
HIDDEN GEM
Crafting a Dream
THIS COFFEE BAR AND POTTERY STUDIO IS NEOSHO’S BEST-KEPT SECRET.
BY JORDAN BLOMQUIST
IN NEOSHO SITS A quaint shop called The Clay Cup. Many wander in in the mornings, greeted by name, to grab their favorite cup of Joe. Most pass through without visiting the shop’s hidden gem— an active pottery studio located in the back of the shop.
Before The Clay Cup was what it is today, it was under previous owners and called One14 Co ee Bar—and it was Donna Jones’ favorite co ee shop in town. After the shop closed, she reached out to the
owners to let them know she and her husband, Je , were interested in purchasing the shop. In 2017, Je and Donna opened The Clay Cup. “From my perspective, it was a dream come true,” Donna says. “I work at a bank, and I’ve always loved co ee, and it was a dream whenever I was able to purchase and run this place.”
If you visit The Clay Cup in the morning, you’ll be greeted by the sun peeking through the windows between suspended plants and stained-glass art. From the outside, The Clay Cup is a cozy place where customers can escape and enjoy
a good quality roast, but at its roots, it’s a well-thought-out business plan. “This wasn’t us just spinning a wheel and trying to gure out a business to have in Neosho,” Je says. “This is what we do and what we have done for years—management, art and community service.”
Art has been a crucial part of Je ’s life forever. He began as the production potter in 1986 and was hired by Silver Dollar City, until the mid-’90s, before traveling the world to create exhibition sand sculptures. After that, he became a sta sculptor for McFarlane Toys, where he crafted
PHOTOS
Head to The Clay Cup in Neosho for a cup of coffee and unique pottery pieces.
action gure prototypes for the toy industry. He sculpted toy gures for The Matrix, The Chronicles of Narnia, Pirates of the Caribbean, The Terminator and more, as well as sports gures of the NFL, MLB, NBA and NHL. In 2005, Je moved back to Neosho from New Jersey and continued his work in the toy industry.
The Clay Cup hosts pottery classes every Monday night and occasional pop-up classes. One class they o er, which doesn’t use the pottery wheel, is called The Clay Cup Class. Participants create their own mugs—just like the ones they serve co ee in at The Clay Cup—which the sta will re and glaze for later pickup. While The Clay Cup doesn’t accept walk-ins, it has an open studio program where members can pay a monthly fee to use the studio during business hours. Je or other sta members are there to answer questions and provide small demonstrations.
The Clay Cup is one of those shops that know their customers by name and what they order. “We have some of the best baristas there are out there,” Donna says. “They’re eager to help, they’re very friendly and they’re just a great crew.”
For a smaller shop, there is a lot of seating, and even more in a room to the right of the co ee counter. When it comes to co ee, The Clay Cup exclusively roasts Onyx Co ee. They feature a loaded menu from local venues like Farmhouse Bakery, Desserts First and Coley’s Cookie Co.
Between the cozy shop itself and the inviting pottery studio, Je and Donna have established a Neosho staple. “The vibe is calming, relaxing and enjoyable,” Donna says. “Everybody is welcome here.”
5
Local Crafters Whose Goods You Can Find at The Clay Cup
Books by bestselling author Allen Kent Stained Glass by Jane Paintings by Je Jones
Greeting cards by 31 Rubies Designs Pottery by Pottery by KT
The Clean Up Crew
WHEN LIFE GETS MESSY, VOLUNTEERS WITH SPRINGFIELD’S HOT MESS EXPRESS OFFER A HELPING HAND.
BY TARYN SHORR-MCKEE
WHEN DAPHNE BOGGS stumbled across a TikTok video in March 2024 about Hot Mess Express (HME), she had no idea it would change her life.
The organization, founded by women to help other women struggling with household tasks that tend to pile up and become overwhelming when the going gets tough, inspired Boggs to bring the concept to 417-land. On April 17, 2024, weeks after seeing that fateful TikTok, she established the Hot Mess Express Springeld chapter.
Within a month, over 500 women registered as volunteers. “I’m super happy to
see how it’s grown,” Boggs says. “It’s very empowering.” HME’s Spring eld chapter now has 800-900 volunteers who serve through “rescue missions.” These missions involve cleaning, laundry, organizing and other chores that feel impossible when someone is in survival mode. But more than the cleanup itself, the organization aims to leave recipients with “a more peaceful existence,” as Jen Hamilton, a co-founder, says in the TikTok video.
How It Works
Anyone can nominate a woman for help—a friend, neighbor or even themselves—by lling out a Google form found in the organization’s Facebook group. One
key rule? The nominee must know they’re being nominated. A volunteer team then meets monthly to review nominations. The criteria are straightforward: a safe environment for volunteers and tasks within their scope.
While HME happily tackles things like dishes, laundry and deep cleaning, there are rm boundaries. It does not help with childcare, hoarding, situations involving human or animal waste, needles or sharp objects, storage units or construction.
Spring eld volunteers have done everything from unpacking after a move to tidying up for a family whose husband and father was returning from deployment. “We look at acute situations, where we can make a big impact immediately,” Boggs explains. Hot Mess Express prioritizes requests not based on the order they’re received, but in terms of need.
Rescue Missions
Once HME approves a nominee, a volunteer coordinator rallies the troops in its Facebook group. Volunteers bring supplies—donated by volunteers themselves or gifted via the chapter’s Amazon wishlist—and spend about three hours onsite.
Empowerment Through Service
One thing about Hot Mess Express that stands out is its no-judgment approach. Instead of asking “how” or “why” about anyone’s situation, they o er a fresh start.
The only requirement of volunteers, beyond being female, is to be “a person free of judgment, willing to extend a helping hand to the women in their community.”
Emphasizing that point, volunteer Missy Gerbrandt, Licensed Professional Counselor and owner of Perspective Counseling, says, “I know the mental load clutter can put on a person and how freeing it is when someone comes in and helps you get things cleaned.”
What if Hot Mess Express receives a request outside of its scope? The organization o ers referrals to other resources.
Volunteer with Hot Mess Express, nominate someone for help or donate rescue mission supplies by nding and joining the group on Facebook.
Daphne Boggs (left) joins up with local volunteers to lend a hand to those who need it.
ScentsbyEm brings fun scents and cute candle vessels to 417-land.
Light Up Your Life
Stock up for candle season with locally made non-toxic candles from ScentsbyEm.
Throughout the season, it’s nearly impossible to not have candles lit 24/7 to achieve ultimate cozy vibes. Unfortunately, many of the candles lining department store shelves burn out quickly, leave black residue on anything in a nearby radius and release lots of toxins into the air.
This is why Emily Petrovskiy, founder of ScentsbyEm, set out to start making her own. “I had the idea a few years ago because I was obsessed with candles but noticed the ones I was getting
from stores would create black stains, and I started to notice they weren’t the healthiest option,” Petrovskiy says. “I was having some health problems and trying to switch all my products over to cleaner alternatives but wanted to still be able to enjoy beautiful, high-quality candles that smelled good.”
From there, she started diving into the process of making candles and slowly began selling them to friends and family before opening ScentsbyEm in the summer of 2021.
She now sells her candles at Farmers Market of the Ozarks monthly, online at scentsbyem.com and in stores at Serendipity and The Local Bevy. Her fall bestsellers include stunning glass pumpkins and pillar pumpkins. While her candles come in a variety of scents, our favorites for fall are Pumpkin Chai—a warm blend of cinnamon, nutmeg and orange peel—and Cashmere Plum, a cozy mix of scents that includes citrus and amber sugar.
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SHOW ME / BY JO JOLLIFF
PARTNER SPOTLIGHT Building Futures
“Munnik Real Estate takes pride in demystifying the real estate journey, o ering educational resources and personalized buyer and seller guides that meticulously break down the process.”
MUNNIK REAL ESTATE GROUP, a prominent player in the 417 real estate scene, stands out for its commitment to customer experience and its empowering principles, championed by founder Amber Munnik. Specializing in streamlining seamless transactions for both buyers and sellers, the company adds a touch of luxury to every interaction, making moving or selling in 417-land an unparalleled experience.
Amber Munnik is the unstoppable force behind the company. After raising three children as a stayat-home mom, she reentered the workforce three years ago. Amber’s resilience was particularly evident in the face of tragedy, having lost her middle child in a car accident last year. Despite the challenges, she remains an inspirational gure, emphasizing the importance of family amidst the daily grind.
Munnik Real Estate Group distinguishes itself with a clientcentric approach. The company takes pride in demystifying the real estate journey, o ering educational resources and personalized buyer and seller guides that meticulously break down the process. Their focus isn’t merely nancial success. While being high producers in the area, their ultimate goal is nding families a home they love. Amber says her favorite thing is witnessing children’s excitement in a new home, emphasizing that clients are not just statistics but cherished individuals making big life decisions. Their clients are treated with care— like family.
Pasta La Vista
ALESSANDRO DE LUCA AND JENNIFER MORRIS ARE HOSTING WEEKLY COOKING CLASSES AT ITALIAN KITCHEN.
BY JORDAN BLOMQUIST
IHAVE MANY PASSIONS in life, and among the top is pasta. I even honeymooned in Italy! My husband will tell you it was because we wanted to see the sights, but really it was for the pasta.
Alessandro De Luca is the head chef and co-owner of Italian Kitchen (540 W. McDaniel St., Spring eld), alongside his sous chef and co-owner, Jennifer Morris. After attending culinary school in Italy, De Luca moved to the United States. Italian Kitchen originally started as a catering service. After spending time away in Italy,
De Luca gained a fresh perspective on its direction. Now, he hosts weekly classes where participants learn to make pasta, focaccia and other traditional dishes. This is what De Luca is most passionate about—teaching others how to make authentic Italian food using often ancient recipes. “I love the feeling of happiness and accomplishment that I see in my students when they get to go home with food they made from scratch,” he says.
I visited Italian Kitchen to make pasta from scratch at the Pasta Making 101 class. As we walked in, we saw two long tables set for dinner. Once everyone ar-
rived, De Luca and Morris took us to the back kitchen where long metal worktables were set with bowls of our and eggs. Each bowl had 200 grams of our—that’s one point De Luca makes, he always measures in grams. Every 100 grams of our gets one egg. From there, if the dough is too dry, you’ll need to add moisture, but the type of moisture depends on the texture. If it’s slightly dry, add a little water, but if it’s very dry, add another egg. It’s always easier to adjust dough that is too wet than to x dough that is too dry—excessively dry dough can become di cult to salvage.
WE TRIED IT
417’s Jordan Blomquist makes pasta from scratch at Italian Kitchen cooking class.
From e Field
Once the pasta dough was perfect, we let it rest for 30 minutes. In the meantime, De Luca made us dinner: salad, bruschetta and tagliatelle pasta with pesto, ricotta cheese and lemon zest and for dessert, maritozzo con la panna—a sweet roll lled with u y whipped cream. We returned to the kitchen to atten and cut our dough. This step was fun—we divided our dough into four sections, attened each to t the hand-crank pasta maker and fed the sheets through to get an even thickness. We adjusted the settings on the pasta maker each time to make the dough progressively thinner. Once the dough reached the desired thinness, we passed the sheets through the cut setting to slice them into our-covered tagliatelle strips. Another tip I learned is, at this step, moisture is the enemy of good pasta dough. De Luca recommends sprinkling the cut pasta generously with rice our to help preserve the dough—it helps keeps the noodles from sticking together. Voila! We all went home with our homemade pasta and instructions to use any sauce. To cook the noodles, boil them for just a minute and a half. If frozen, boil for three minutes.
Class Information
You can join Alessandro De Luca and Jennifer Morris every Tuesday from 6–8:30 p.m. for cooking classes like Pasta Making 101. They o er a Tiramisu-making class once a quarter and occasionally feature advanced classes, such as Pasta Making 201, which focuses on stu ed pasta.
Find class listings on Eventbrite and Facebook, and purchase tickets online or by contacting contact@italian.kitchen. Private classes are available for groups of 10 or more.
Italian Kitchen also has a food trailer that parks in Rountree (1411 E. Cherry St., Springfield), and a food truck called Bedda Matri that serves authentic Sicilian street food.
TRY IT
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Dr. Kremer brings a wealth of knowledge to the practice. He earned degrees from Vanderbilt University and Tulane University and completed his dermatology residency at St. Louis University. At Tulane University, he was inducted into Alpha Omega Alpha medical honor society. He is also a member of the American Academy of Dermatology.
Dr. Kremer believes comprehensive care in a welcoming environment is key to patient satisfaction. The team’s com-
passionate approach is re ected in patient reviews, which praise Swann Dermatology Partners for being attentive, helpful and gentle.
Whether addressing an unusual lesion, a chronic condition or a new rash, Dr. Kremer and the team encourage patients to seek advice for any skin concern. They take pride in o ering clear answers and personalized solutions. Dr. Kremer enjoys the variety of cases he sees each day and values learning from every patient, making the team’s approach to care both dynamic and thorough.
Hannah Lee, NP-C; Lori Miller, NP-C; Brett Neill, MD; Michael Kremer, MD; Michael Swann, MD MS; Autumn Bertholdi, PA-C; Patsy Duggaan, PA-C; Brooklyn Fort, NP
Head to Branson Landing for the Christmas tree lighting on November 2.
November Calendar
On the agenda this month: nonstop fun. Fill your days with the season’s best local events.
BEN FOLDS: PAPER AIRPLANE REQUEST TOUR
November 1
See Emmy-nominated singer and songwriter Ben Folds, who has a career that spans more than three decades. You might also know him as a New York Times bestselling author and podcast host.
7 p.m. doors, 8 p.m. show; Gillioz Theatre, 325 Park Central East, Spring eld, gillioztheatre.com
BY KATIE POLLOCK ESTES
MARGARET CHO
November 1–2
Trailblazing comedian, actress and musician Margaret Cho has had ve Grammy Award nominations and one Emmy nomination, and she’s bringing her hilarious stand-up to Spring eld at Blue Room Comedy Club.
Showtimes vary; Blue Room Comedy Club, 420 W. College St., Spring eld, blueroomcomedyclub.com
BRANSON LANDING CHRISTMAS TREE LIGHTING CEREMONY
November 2
Kick o Branson Landing’s holiday season at this festive event emceed by Tom Trtan. It features the rst lighting of the giant 63-foot-tall Christmas tree, hot cocoa to sip and performances by local dancers. 7:30 p.m.; Branson Landing, 100 Branson Landing Blvd., Branson, bransonlanding.com
AN OLD TIME CHRISTMAS
November 2–December 30
Christmas in Silver Dollar City is a winter favorite in 417-land. The park is decked out in 6.5 million holiday lights, festive live shows, and delicious treats only available during An Old Time Christmas.
Silver Dollar City, 399 Silver Dollar City Parkway, Branson, silverdollarcity.com
WINGAPALOOZA
November 2
This annual Spring eld Sertoma fundraiser for Boys and Girls Clubs is heaven for hungry chicken wing enthusiasts. Guests can sample a few dozen types of chicken wings from local restaurants. 11 a.m.–5 p.m.; Spring eld Expo Center, 635 E. Saint Louis St., Spring eld
HOW THE GRINCH STOLE CHRISTMAS THE MUSICAL
November 4, 6 & 7
See a classic Dr. Seuss favorite on stage, and your heart just might grow three sizes that day. And of course, you’ll hear familiar songs, like “You’re a Mean One, Mr. Grinch.”
7 p.m.; Juanita K. Hammons Hall for the Performing Arts, 525 S. John Q. Hammons Pkwy., Spring eld, hammonshall.com
VETERANS
HOMECOMING WEEK
November 5–11
Veterans are celebrated all week long, all over Branson. There are special veterans shows at local theaters, veterans reunions, fundraisers, a military reunion and more. Join on November 5 for the week’s opening ceremony at Patriots Park. Several Branson locations, explorebranson.com/veterans
CELEBRATE CINEMA
November 5, 26
Head to The Moxie to see some of your favorite classic lms on the big screen. This month, The Moxie is showing A Night at the Opera on Nov. 5 and Planes, Trains, and Automobiles on Nov. 26.
The Moxie, 305 S. Campbell Ave., Spring eld, moxiecinema.com
MIDWEEK MATINEE
November 6, 20
Head to the Gillioz for showings of classic lms in a historic setting. This month, you can view That Darn Cat on November 6 and Steel Magnolias on November 20.
1 p.m. doors, 2 p.m. show; Gillioz Theatre, 325 Park Central East, Spring eld, gillioztheatre.com
TASTE OF THE OZARKS
November 7
Help raise funds for Big Brothers Big Sisters of the Ozarks as you sample avors from local restaurants. There’s also a live auction and a $20,000 cash ra e.
6:30 p.m.; Oasis Hotel & Convention Center, 2546 N. Glenstone Ave., Spring eld, tasteoftheozarks.com
BARN DANCE
November 8
Beginners and experienced two-steppers alike are welcome at Sycamore Creek Family Ranch’s monthly barn dances. The Sycamore Creek Pizza Co. truck will be on hand slinging wood- red pizzas.
7 p.m.; Sycamore Creek Family Ranch, 2657 Sunset Inn Road, Branson, sycamorecreekfamilyranch.com
BEAR CREEK WINE & BREW FESTIVAL
November 9
This annual fest lled with good avors and live music is back again. Come for locally made wine, locally brewed beer and plenty of tasty food as you relax outside on Bear Creek’s deck with its scenic views.
This performance by Ozarks Lyric Opera tells the story of a young woman and her family living in the American heartland in the 1930s. She encounters unexpected love and more as she gures out her place.
7:30 November 8, 2:30 November 10; Gillioz Theatre, 325 Park Central East, Spring eld, ozarkslyricopera.com
Start your holiday shopping at this month’s seasonal antiques and crafts markets.
Schofield + Gray
Where: Fordland
When: November 9
Why: It’s $5 at the door to get into this sweet, outdoor seasonal market—and it’s worth every penny. Vendors selling everything from antique treasures to homemade pickle mixes fill booths and mini-shops at the Fordland homestead.
Back Road Relics
Where: Bolivar
When: November 7–9
Why: This antique and vintage shop is only open one weekend each month. It’s located in a refurbished building on Bolivar’s town square, and the well curated treasures inside are arranged in charming vignettes throughout the store.
Cassidy Station Winter Market
Where: Nixa
When: December 7
Why: Okay, this one isn’t until next month, but it’s worth putting it on your calendar now. The festive setting features lots of local vendors selling items to finish up your Christmas shopping! Plus, there is a Santa visit, an ice skating rink, a Christmas tree lot and tasty treats.
A RIVERSIDE SYMPHONY
November 13
Oooh, Bridgerton fans, this one’s for you! Head to the riverside chapel at Finley Farms to hear 417 String Quartet perform a Bridgerton-inspired show along the banks of the Finley River.
Formed: An Artist Collective and Forming Art Studios are putting together this ne art fair that features 50 local artists’ booths. Come see their work, and while
From e Field Calendar
you are there you can shop for unique, locally made artwork in many mediums: painting, mixed media, sculpture, photography and so much more. It’s a chance to get a little something for your home, or knock a few gifts o your holiday shopping list.
3–8 p.m. Friday, 10 a.m.–5 p.m. Saturday; Ozark Empire Fairgrounds E*Plex, 3001 N. Grant Ave., Spring eld, formedgallery. com/artoftheozarks
IMAGINE A DRAGON
November 15–17
A new musical performed by Spring eld Little Theatre, this show is part of the theatre’s Education Series. It tells the story of innkeepers who invent a story about a local dragon in order to draw new customers in the form of questing heroes.
Showtimes vary; Reynolds Auditorium, Judith Enyeart Reynolds School of the Performing Arts, 237 S. Florence Ave., Spring eld, spring eldlittletheatre.org
YOU’RE A GOOD MAN, CHARLIE BROWN
November 15–24
This play based on Charles M. Schultz’s Peanuts comic strip is performed by Spring eld Little Theatre as part of their Youth Entertainment Series. The musical follows Charlie Brown and the rest of his pals as they experience the life of a kid in the world of Peanuts.
Showtimes vary; Studio Theatre, Judith Enyeart Reynolds School of the Performing Arts, 237 S. Florence Ave., Spring eld, spring eldlittletheatre.org
LULLABY OF BROADWAY
November 16
This Spring eld Symphony Orchestra concert features the Missouri State University Theatre and Dance department as they perform Rogers and Hammerstein’s Carousel together. That includes Missouri State faculty member Josh Young, who was a member of the cast of Jesus Christ Superstar and Amazing Grace on Broadway. 7:30 p.m.; Juanita K. Hammons Hall
for the Performing Arts, 525 S. John Q. Hammons Pkwy., Spring eld, spring eldmosymphony.org
LUIS ELIZONDO
November 18
If you are a fan of all things extrater-
restrial, then you’ll want to catch Luis Elizondo, former head of the Pentagon’s UFO investigation unit, Universal Truths, the Evidence is Clear: We are Not Alone. 7 p.m.; Aetos Center for the Performing Arts, 514 S. Nicholas Road, Nixa, aetoscenter.net
From e Field Calendar
JOE BONAMASSA
November 20
See the artist Guitar World Magazine called “the world’s greatest blues guitarist”—who has 27 No. 1 Billboard Blues Albums—as he performs blues-rock tunes at Juanita K. Hammons Hall. His shows have become an annual tradition in Spring eld.
8 p.m.; Juanita K. Hammons Hall for the Performing Arts, 525 S. John Q. Hammons Pkwy., Spring eld, hammonshall.com
THE ESSENTIALS
November 20
Once a month, The Moxie shows one essential classic lm that “everyone should see on the big screen.” This month, you can see the 1938 lm Pygmalion, the movie that ultimately inspired the play My Fair Lady
The Moxie, 305 S. Campbell Ave., Spring eld, moxiecinema.com
DAMON WAYONS JR.
November 21–23
You’ve probably seen Damon Wayons Jr. in his role on the sitcom New Girl and his Critics Choice Award Best Actor–nominated character on Happy Endings. Now you can enjoy his comedy close to home at Blue Room Comedy Club.
Showtimes vary; Blue Room Comedy Club, 420 W. College St., Spring eld, blueroomcomedyclub.com
RAELYNN
November 21
Country music fans get a double whammy when they attend this show: They get to see Academy of Country Music New Female Vocalist nominee RaeLynn perform, and they get to help raise money for Spring eld-based nonpro t organization Harmony House.
7 p.m.; Aetos Center for the Performing Arts, 514 S. Nicholas Road, Nixa, aetoscenter.net
CUP O’CHEER HOMES TOUR
November 22
Support Ronald McDonald House Charities of the Ozarks and the work they do in our region by attending their annual homes tour. It features tours of ve gorgeous local houses, a market where you can shop for gifts, and even a holiday tea. 10 a.m.–6 p.m.; Spring eld and Nixa, rmhcozarks.org
POP EVIL/BAD WOLVES: THE ANIMAL INSTINCT TOUR
November 22
Head to the Gillioz to see Pop Evil, a Michigan band fronted by Leigh Kakaty. The band has nine No. 1 singles, seven albums, and plenty of Gold and Platinum certi cations. Joining them is Bad Wolves, an L.A. band playing heavy hard rock.
7 p.m. doors, 8 p.m. show; Gillioz Theatre, 325 Park Central East, Spring eld, gillioztheatre.com
Get Creative
Let your inner artist loose as you prepare to host your Thanksgiving guests this year.
Decorate Your Door
On November 3, The Workshop at Finley Farms is o ering a DIY Dried Floral Wreath workshop. Led by floral artist Hannah Klein of Hannah Klein Designs, the event walks you through how to create a beautifully welcoming wreath to add fall vibes to your front door. Cost is $65 per person; register online at finleyfarmsmo.com.
FEZTIVAL OF TREES
November 22–24
Set a Colorful Table
If you can’t find that picture-perfect serving platter for your Thanksgiving table, you might need to make it yourself. At Artistree Pottery at Cherry Street and Pickwick Avenue, you can paint all sorts of pottery (including serving dishes and other goodies) to your liking, and they’ll fire it for you. Find more info at artistreepottery.com.
Help raise money for Abou Ben Adhem Shriners activities by visiting with Santa, browsing vendors, enjoying live enter-
Craft a Perfect Dish
If painting pottery isn’t enough, make something truly from scratch in the Beginner Pottery class at Creava Studio. The five-class session starts November 1 (but don’t worry; you can sign up for a future class if you missed this one!), and guides you through both hand-building and wheel-throwing unique pieces of pottery. Sign up at creavastudio.com.
tainment, entering the ra e and more.
3 p.m.–8 p.m. Friday, 8 a.m.–8 p.m. Saturday, 9 a.m.–3 p.m. Sunday; Shrine Mosque, 601 E. Saint Louis St., Spring eld
A
CHRISTMAS CAROL: THE MUSICAL
November 22–December 8
See Ebenezer Scrooge get a new lease on life after he’s visited by the ghosts of Christmas past, present and future in this musical adaptation of the Charles Dickens classic, performed by Spring eld Little Theatre.
Showtimes vary; The Landers Theatre, 311 E. Walnut St., Spring eld, spring eldlittletheatre.org
JINGLE!
November 22–December 30
This immersive seasonal experience surrounds guests with sparkling lights and lots of Christmas joy. There’s an ice skating trail, a village lled with fun holiday vendors, great food and drink, indoor sledding and lots more.
All skill levels are welcome at this hike on the beautiful Sam’s Throne Trail. The sunset hike ends with stargazing and dinner before returning to Spring eld. This guided adventure includes transportation.
1 p.m.; Farmers Park, 2144 E. Republic Road, Spring eld, 37northexpeditions.com
FRIENDSGIVING SUPPER CLUB
November 24
If you haven’t tried the monthly Supper Club at Good Spirits & Co’s headquarters in Rountree, this is a fun one to start with. There are 22 seats available for a fourcourse meal with a Thanksgiving theme.
3 p.m. doors, 4 p.m. show; Gillioz Theatre, 325 Park Central East, Spring eld, gillioztheatre.com
NUTCRACKER! MAGICAL CHRISTMAS BALLET
November 24
This stage performance of Tchaikovsky’s beloved Nutcracker features an international cast of world-class ballet dancers, beautiful puppets and gorgeous costumes.
3 p.m. doors, 4 p.m. show; Gillioz Theatre, 325 Park Central East, Spring eld, gillioztheatre.com
A MAGICAL CIRQUE CHRISTMAS
November 26
Your favorite holiday music is the soundtrack for this world-class cirquestyle performance featuring incredible acrobatics on a festive stage.
7:30 p.m.; Juanita K. Hammons Hall for the Performing Arts, 525 S. John Q. Hammons Pkwy., Spring eld, hammonshall.com
TURKEY TROT 5K RUN/WALK
November 28
Get a little exercise before you dig into your Thanksgiving feast. This beloved Turkey Day race—in its 30th year—raises funds for the Spring eld-Greene County Park Board Youth Recreation Scholarship Fund, Ozarks Food Harvest and Developmental Center of the Ozarks.
8 a.m., throughout downtown Spring eld, parkboard.org
CHRISTMAS KICK-OFF PARTY
November 29
There is so much holiday cheer at this event! You can glide around on the outdoor ice skating rink, see the lighting of Cassidy Station’s windmill, watch an outdoor movie and roast s’mores.
6 p.m.; Cassidy Station at Estes Farms, 5176 N. Fremont Road, Nixa, cassidystation.com
NATIONAL LAMPOON’S CHRISTMAS VACATION
November 29
Every year, the Gillioz kicks o the holiday season by showing one of the best Christmas movies out there: National Lampoon’s Christmas Vacation. And this is an all-in, super-fan sort of thing. Viewers are encouraged to dress in their best Christmas Vacation–inspired out ts.
7 p.m. doors, 8 p.m. show; Gillioz Theatre, 325 Park Central E., Spring eld
NOW OR NEVER
Christmas Starts in November
There are several tree-lighting events this month that kick o the holiday season in 417-land. Go see the lights turn on as the most sparkling season begins!
Mayor’s Tree Lighting Holiday Show
Park Central Square, Springfield
November 23
Go for: performances by local artists, a Santa visit, holiday story time with Mayor Ken McClure, free carriage rides through Downtown
Christmas Tree Lighting Ceremony
Branson Landing, Branson
November 2
Go for: hot cocoa, a visit from Santa Claus, a Christmas dancing performance
An Old Time Christmas
Silver Dollar City, Branson
November 2–December 30
Go for: daily musical tree-lighting (of an eight-story tree!), Rudolph’s Holly Jolly Christmas Light Parade all season long, warm mugs of wassail
TheLongWay
Colorful Treks
Discover the beauty of the Ozarks in the fall at our favorite scenic vistas, lakeside trails and rock formations across 417-land.
e Long Way
THERE’S STILL time to enjoy the nal days of fall color by day-tripping to hike a pretty trail. These four trail areas are particularly nice this time of year. With days getting shorter, leave early to give yourself plenty of time to enjoy their incredible vistas and rock formations framed by yellows and golds.
Lakeside Forest Trails
412 Owen Lane south o Fall Creek Road, Branson
Spend a couple of hours hiking in this nearby network of trails that’s easy to reach in Branson. More than ve miles of woodland paths on 140 acres along Lake Taneycomo will satisfy your urge to squeeze in one more fall hike. For an
to
and
to see interesting rock formations with a backdrop of fall color, or visit Lost Valley Trail
to spy Eden Falls at the end of your hike.
Head
Pedestal Rocks (above
left)
(right)
easy-level stroll, take the Stonewall and Owen Drive trails to an overlook and the property where Branson native Dr. Owen once lived. The Ridge Trail is an easy-to-moderate woodland path, and the more challenging Blu Trail includes a grotto, cave and 328 stone steps.
Lost Valley Trail
Half a mile west on Lost Valley Road from Arkansas 43, Boxley Valley
This Arkansas trail in Boxley Valley near Ponca, less than two hours away, o ers something for every hiking skill level. A level path through a wooded valley along a creek features occasional benches for enjoying fall beauty. Continue the trail as it narrows, climbs and dips to see the scenic natural bridge area, plus two waterfalls that ow best after rains. This trail is particularly known for Eden Falls,
which starts high above through a cave. For hikers who enjoy a challenge, take stone steps up to that cave, which is large enough to enter. (Tip: Take a headband ashlight if you do.)
Whitaker Point Trail
Six miles southwest on County Road 5 from Arkansas 21, Kingston It’s hard to beat the overlook at Hawksbill Crag for an incredible valley view of fall color. And the moderate trail to reach the crag takes hikers down and up through pretty wooded wilderness. Just over two hours from Spring eld, Hawksbill Crag is considered the most photographed spot in Arkansas and it’s easy to see why. The prominent rock formation—wider than it looks from your rst view along the trail— makes a scenic focal point for fall photos in addition to providing an amazing view of the Whitaker Creek valley below. Tip: The six-mile gravel road to reach the trailhead is rough and hilly.
Pedestal Rocks and Kings Blu Trails
Six miles east on Arkansas 16 from Arkansas 7, Witt Springs
One of our absolute favorite places to hike in the fall is the Pedestal Rocks Scenic Area, a 2.5-hour drive from Spring eld. Plan to spend the day because you get two amazing trails from one easy-to-reach spot just o the highway. The Pedestal Rocks trail features towering geologic formations that are best viewed in late fall when leaves thin out but still provide pretty color. This edgy loop trail includes a natural bridge and a spot to scramble down to the base of pedestals and caves. After completing the Pedestal Rocks loop, add the trail to Kings Blu , a giant at blu that features a great view and the top of a wet-weather waterfall.
e Long Way
Cross That Bridge
REVERING OUR REGION’S HISTORY GOES HAND-IN-HAND WITH ENJOYING THE NATURAL OUTDOORS WHEN YOU VISIT THESE FASCINATING HISTORIC BRIDGES AROUND THE OZARKS.
BY SONY HOCKLANDER
Bridge on the James River
Find it: Galena, Mo., 50 minutes south of Spring eld
The historic Y Bridge in Galena o ers a nice view of the James River and is easy to visit. Built by the Missouri State Highway Department and opened in 1927, the Y Bridge once handled trafc for growing outdoor tourism. Today it’s a landmark pedestrian path you can walk from the Y Bridge Park. Cross the concrete bridge with arched supports from the James River’s west side. As you reach the east side, the bridge splits in two, like the letter “y.” Proclaimed to be one of only three such y-shaped structures in the world, the unusual bridge is a 417-land treasure.
Arched Bridge at Bennett Spring
Find it: Bennett Spring State Park, 1 hour northeast of Spring eld
Bennett Spring State Park, a Missouri trout park built around spring-fed streams at the Niangua River, was once the location of a thriving mill. In the mid-1920s, Missouri purchased the land, and the park was built by the Civilian Conservation Corps in the 1930s. That includes the widely photographed historic arched bridge near the dam. The bridge is used for tra c so it’s best viewed, photographed and appreciated from the banks of the stream on either side. Once you’ve seen the bridge, take a hike, cast a line and explore the park.
Clockwise: Cotter, Beaver Bridge, Arched Bridge at Bennett Spring, and Y Bridge.
HISTORIC BRIDGES
Beaver Bridge on the White River
Find it: Beaver, Ark., 1.5 hours southwest of Spring eld
Best known as the “Little Golden Gate of the Ozarks,” the single-lane Beaver Bridge near Eureka Springs is the last vehicle-traveled suspension bridge in Arkansas. The whimsical yellow span completed in 1949 even had a Hollywood moment when it appeared in the 2005 movie “Elizabethtown.” Its rural setting on the White River at the village of Beaver makes it an ideal outdoor destination for river-sitting, trail-walking and picnicking. A nearby campground may entice some visitors to stay. If you go, also look for the ruins of an old railroad bridge nearby.
Cotter Bridge on the White River
Find it: Cotter, Ark., 2 hours southeast of Spring eld
Once the largest railroad town in Arkansas, Cotter today is a quaint stop along the White River where visitors enjoy history, scenic views, trails, boutique shops and some of the best trout shing around. It’s also home to the R. M. Ruthven Rainbow Arch Bridge—better known as the Cotter Bridge—originally dedicated in 1930 and renovated in 2004. The historic bridge is considered the largest known of its kind built with the unique rainbow arch design of James Barney Marsh. Cotter made the most of its appeal by adding lights that appear at dusk. To enjoy the bridge lights, which change for holidays and special events, plan your visit to stay past dark.
Stay Connected
Little Village, Big History
JUMP BACK IN TIME IN ARROW ROCK, A PERFECTLY PRESERVED HISTORICAL TIME CAPSULE LOCATED JUST EAST OF KANSAS CITY.
BY KATIE POLLOCK ESTES
FOUNDED IN 1829, THE ENTIRE village of Arrow Rock is now designated as a National Historic Landmark thanks to its part in the Westward Expansion. It’s a certi ed site on the Lewis & Clark and Santa Fe trails. Located just 2.5 hours north of Spring eld, it makes a quick day trip for history bu s. Here are ve reasons to visit this month.
Get Festive
Release all your bah humbugs and get into the holiday spirit on November 23 with
the annual Hanging of the Greens. Villagers sing carols as they hang evergreen boughs around town in preparation for Santa arriving on a re truck. Afterward, you can take a stroll around town to take in the decorations. If you’re there earlier in the month, you can start your holiday shopping at the Merchants Open House on November 1–3, where unique smalltown shops open with holiday fare.
Study Up
You can learn all about Arrow Rock’s unique historical signi cance at local
spots like the Arrow Rock State Historic Site, the Black History Museum–Brown Lodge, the Dr. John Sappington Museum and many others. Who’s Dr. John Sappington, you ask? Well, he’s a frontier doctor who turned quinine (the stu that makes tonic water taste so funky) into a drug to treat fevers and malaria.
Shop a Little
The tiny village of Arrow Rock has a few little shops worth peeking into. You can shop at the Arrow Rock 1829 Gift Shop, Peecher’s Country Store, Arrow Rock Antiques & Mercantile or Arrow Rock Trading Post—all of which o er quirky items and vintage or antique nds. For the more artsy shopper, hop into The Little Studio & Gallery.
Fuel Up
When you need a little ca eine to keep you going as you explore, head to Bingham’s Co ee House, located in a historic home with a little brick dining patio. For lunch or dinner, pop into Catalpa on the Boardwalk for great burgers and pizza, then end your meal at The Badger’s Hideaway for tasty homemade ice cream.
Stay a While
If you opt to make it a weekend, be sure to stay at The Latch House. It’s one of the oldest houses in town (built in 1829), and is now a spot you can rent for the night. While it doesn’t look like much from the outside, the inside is loaded with pretty, historical details that show how well cared for this home is.
MAIN STREETS
Arrow Rock is packed with interesting historical preservation and activities.
Experience the breathtaking beauty of Top of the Rock, featuring the awe-inspiring Cathedral of Nature, a massive sinkhole with ancient limestone formations over 300 million years old. 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.
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!
topoftherockmo
EN ROUTE
Wing It With Public Art
FIND LOCAL WING MURALS TO TAKE IN COLORFUL PUBLIC ART AND SNAP THAT PERFECT PHOTO.
BY SONY HOCKLANDER
SPRINGFIELD’S REPUTATION for Instagrammable public art is growing for good reason. Perhaps most fun and interactive are the many sets of mural wings you or your kids can pose near: colorful wings, butter y wings, feathered wings—even pizza wings! We found seven wing murals around Spring eld, all but one painted by Andrea Ehrhardt Sanders.
Rainbow Feathered Wings
Find it: Plaza Shopping Center You’ll have to work a little harder to nd these pretty feathered wings painted by artist Emily J. Million. This colorful mural brightens up an otherwise plain exterior south-facing wall in the Plaza Shopping Center on Glenstone Avenue opposite the ACIS IT Solutions business.
Monarch Butterfly Wings
Find it: Walnut Street and South Avenue
This monarch-inspired set of wings on the southeast corner of South and Walnut is a photographable downtown favorite. You’ll
nd a matching kid-size set of wings. Perhaps this mural by Andrea Ehrhardt Sanders helped the local mural wings trend take ight. (The wings that follow were painted by Sanders, too.)
Colorful Butterfly Wings
Find it: Dickerson Park Zoo
Two sets of freestanding mural wings—one blue and one yellow—turn big kids (and kids at heart) into beautiful butter ies at Dickerson Park Zoo. Taking little ones to the zoo? There’s a kid-size set of green butter y wings here too.
Blue & Orange Butterfly Wings
Find it: Lost & Found Grief Center
Two sets of butter y wings—one big, one little—bear the colors of the Lost & Found Grief Center on Glenstone Avenue. This nonpro t helps children and adults living with grief.
Grey Feathered Wings
Find it: Tie & Timber Beer Co. Raise a pint, hear a tune and take your pic-
ture with the soaring gray feathered wings at Tie & Timber Beer Co. near Cherry and Pickwick. These wings, on the east-facing wall of the brewery’s patio, look a bit more adult than butter ies but are painted low enough for big kids too.
Eyrie Feathered Wings
Find it: Moxy Spring eld Downtown The owing, fantastical wingspan mural atop the eight-story Moxy Spring eld Downtown hotel is as tting as its location’s name: Eyrie Rooftop Bar & Kitchen. The eagle-eye views from this rooftop bar will make you feel like you’re in an Eyrie—which means the nest of a bird of prey.
Pizza Wings
Find it: Garbo’s Pizzeria, Chester eld Village
These tasty wings on the exterior of Garbo’s, best found from the backside parking area, look like two giant slices of pepperoni and olive pizza. This mural (co-painted by Sanders and Samantha Cox) will make you hungry before you even go inside the door.
At Home
If These Walls Could Talk
Mike and Beverly Keltner share why they love their Spring eld home in Meadowmere Place and the unique history tied to it.
BY HEATHER KANE KOHLER
PHOTOGRAPHED BY BRANDON ALMS
At Home
AS MIKE AND Beverly Keltner put an o er on their now home in Meadowmere Place, they had no idea they were about to purchase such a unique piece of Springeld history. This was 2022, and they had been looking for a home near Missouri State University, where they both have strong ties. “We wanted a home with a three-car garage, a master on the rst oor and plenty of room for grandchildren,” says Beverly. “We were immediately drawn to the woodwork in this home.”
The Meadowmere area was a big draw for the couple as well. “This is a front porch neighborhood, where everyone walks,” says Beverly. Fall is a favorite time for the Keltner family. “Pickwick is just so beautiful year round, but in the fall the maples create a colorful canopy that’s especially beautiful.”
The Keltners knew they had purchased something unique with this house, and as they told friends about their new home some of the history began to unravel. “People began to tell us about the Keets, the original family that built the house,” says Mike. The Keltners’ interest was
The Keltner family’s home on Meadowmere holds a unique part of local history.
piqued quickly and they took a deep dive into local archives and online to gather more history on the home. It was constructed for James and May Keet in 1910. “At the time, the house was built outside of city limits in the country,” says Mike. “I heard it was built to look like a hunting lodge in Wyoming where the Keet family used to vacation.”
The Keets were a very wealthy couple that sadly had their baby kidnapped from the home. This was 1917, and the baby was 14-month-old Josiah Lloyd Keet. At that time, kidnappings for ransom were unheard of, thus catapulting the story into
“This is a front porch neighborhood, where everyone walks. Pickwick is just so beautiful year round, but in the fall the maples create a colorful canopy that’s especially beautiful.”
front page news all across the country. “It’s a very sad, sad story,” says Beverly. After the tragedy, the Keets stayed in their home, and the baby’s mother, May, continued to live there until her death in 1980, at age 94.
The home had a few di erent owners after May passed until The Keltners took ownership and moved into the home in August of 2022.
Beverly says the family that owned the home before them had done a lot to upkeep and update the home, so Beverly and Mike only had to make small changes when they moved in. Today the home holds a lot of its original character. The majority of the original ooring and woodwork remains in the home, as well as the diamond windows, doors and hardware. “The front door is original and we don’t want to mess with it,” says Mike. “It’s just too cool!”
The main living space along with the formal dining room is the Keltners’ favorite space inside the home. The original stone replace and wood mantel make the space feel welcoming and cozy. It’s the part of the house where people gather. “I instantly felt at home in this space,” Beverly says. The co ered ceiling is cherry and adds warmth and character.
The Keltners have always appreciated natural elements and beautiful woodwork. Inside their dining room sits what they call “the ship’s table.” It’s made from a piece of wood from an old ship, which they found at an antique store. “We had it
shipped home and had legs added to it to create the table,” Beverly says.
There’s a lot to be appreciated about the landscape around the home as well. Tall, mature trees are scattered around the 1.25 acres, creating a picturesque neighborhood scene. The rock entrance to Meadowmere Place is visible from the front porch and coordinates with the rock on the exterior of the home. When it’s just the two of them, the Keltners utilize the front porch the most, but other spaces outside are used for outdoor entertaining. “The deck out back is where we like to eat and grill,” says Mike. “I have a Recteq pellet grill and a Blackstone out there. I love
grilling meat and seafood on the grill and hibachi on the Blackstone griddle.” They also love making pancakes on the griddle for their grandkids. A patio on the side of the home is often a place where people gather for wine and relaxing. This space has an old-fashioned replace people can enjoy in cooler weather.
Although the Keltners spend a lot of time traveling with the Missouri State University Bears basketball team for Mike’s job, throughout the fall, coming home is always a welcomed idea. “We were truly lucky to nd everything we were looking for in a home in this area,” says Mike. “It was such a unique nd.”
The Shaffitzel family pays homage to their roots with their new shop, Bernadine’s.
IN THE GARDEN
Brand New: Bernadine’s
A NEW ANTIQUE, PLANT AND GIFT SHOP BY THE SHAFFITZEL FAMILY IS OPENING UP JUST IN TIME FOR HOLIDAY SHOPPING.
BY HEATHER KANE KOHLER
IMAGINE AN AFTERNOON strolling through a charming antique shop with an array of beautiful plants in every corner. Sounds pretty dreamy, right? Well, you’re in luck, because Mike & Betsy Schaftzel of Scha tzel Flowers & Greenhouses have been working on a second shop where you can do all that and a bit more too. The new shop, located right next door to the greenhouse, is called Bernadine’s (2021 N Glenstone Ave, Spring eld). It’s named after Mike’s grandmother, and starting this month it will sell an array of European antiques, plants and gifts. “We decided to call it Bernadine’s because we’re celebrating our 75th year this year, and we wanted to take it back to our roots,” says Betsy. Bernadine and
her husband, Jerome Senior (Mike’s grandfather), opened the greenhouse and ower shop in 1949. Betsy says that Bernadine and Jerome met at another local greenhouse when they were in their teens, and they had a dream to open their own someday.
The new shop’s location holds many memories for Mike and his brother Tony. “The building used to be an old gas station,” says Betsy. “Mike and Tony would play pitching pennies with the guys that worked at the gas station when they were little boys.” Mike remembers the older couple who owned the gas station and were always so nice to them. Mike and Tony would come through the back
door and take snacks for fun, Betsy says. Then Bernadine would have to go over later and pay the bill. This is why Bernadine’s has snacks available for customers like chips, nuts, candy bars and refreshing drinks like Perrier, water or Sprite. “Anything in a green bottle,” says Betsy.
Holiday Open House & Grand Opening
Friday, November 8 10 a.m.–5:30 p.m.
Saturday, November 9 10 a.m.–2 p.m.
The old building went through quite a transformation to become Bernadine’s. “The outside of the building has a stucco nish, which I love,” says Betsy. They painted the stucco white, painted the inside, put in new windows where the original window openings were and uncovered three windows that had been covered up by sheetrock. “It
PHOTOS BY KATY ST. CLAIR
“Everything needed to have form and function. With little space to work with, we have to be smart about what we display and how we display it.”
has amazing natural light coming in through all the windows now,” says Betsy. “The white background gives a nice look to showcase the European antiques and all of the green plants.” Persian red rugs line the stained concrete oors and add the European air the Scha tzels wanted.
Along with antiques the Scha tzels have sourced from England and France, Bernadine’s is also selling avored olive oils and vinegar, old books, urns, statues and their new line of soy candles with names for scents like Scha tzel, Flower Shop, Greenhouse and Bernadine’s.
Staying true to their greenhouse roots, plants are a big part of Bernadine’s as well. “We will have house plants all over, including my personal favorite maidenhair ferns, as well as our signature plant at Bernadine’s, which is topiaries,” says Betsy. She’s most excited about a new line of pottery from a company called Campo De’ Fiori. These pieces are made in Mexico and aged to look old. They are all hand- nished in Maine.
The space will also serve as a place where children can perform on the shop’s piano. “We’re calling it Plants and Piano, and we will be hosting it once a month on Saturdays.” says Betsy. “My friend Teri Roy came up with the idea. We both have a love for music, and our children play piano classically. We thought it was a great idea to have a relaxed atmosphere to help the kids play piano in front of other people.” There are also plans for workshops and event rental opportunities in the future with the courtyard being a beautiful space for people to visit.
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JACKI MOSELEY’S HOME IN UNIVERSITY HEIGHTS BECOMES THE BLAST FROM THE PAST SHE’S ALWAYS DREAMED OF.
BY HEATHER KANE KOHLER
OST OLD HOMES HAVE A STORY TO TELL, andJacki Moseley’s Spring eld home in University Heights has a really groovy one. And that’s perfect for her because Moseley is as nostalgic and retro as they come.
When she found a Craftsman bungalow made of eldstone rock, she knew she had to see the inside. “I’ve always loved rock houses,” says Moseley. “They’re incredibly unique and portray true craftsmanship. When I walked in and saw the huge half-circle window in the dining room, I knew I had stumbled upon a gem.” Moseley made an o er 15 minutes later.
The home was built in 1923 and was the rst house in the neighborhood. Today, University Heights is a
sought-after neighborhood lled with charm. Every house looks different, and Moseley says many of them are a “beautiful time capsule.” Moseley’s home is one of those time capsules. It’s packed with vintage charm and interesting details, on the outside and indoors. “It took me several months to notice the two heart-shaped rocks on either side of my front steps,” says Moseley. “These hidden treasures made me fall in love with the house even more. It’s an actual work of art.”
Jacki Moseley connected with Anna Walle, previous owner, for photos of the home.
Soon after Moseley purchased the home, she heard rumors that Rune Walle, one of the Ozark Mountain Daredevil band members, lived in the home in the early 1980s. “After that, a series of cosmic events unfolded, and they quickly became my favorite band,” says Moseley. “I love their music and feel a deep connection to both the band and the era when they were at their peak.” Moseley’s interest in the band’s ties to the home didn’t stop there. Last winter, a woman
named Anna Walle commented on a mutual friend’s photo on Facebook. Recognizing the last name, Moseley reached out. It turns out, Anna was Rune Walle’s wife, and she con rmed the rumors about him living in the house were true. Walle shared memories like making Munchies’ famous cheesecake in the home’s kitchen and preparing smoked lamb for Christmas Eve dinners. “As you can imagine, I was completely ecstatic, especially when she mentioned Munchies,” says Moseley. “I wasn’t around in the Munchies’ days, but I’ve heard it was the spot where all the hippies hung out in downtown Spring eld in the 1970s.” Anna was a waitress there, and that’s where she met Rune. They later got married and bought the house that today is Moseley’s home.
A friendship developed between Anna Walle and Moseley after their Facebook exchange. “Anna sent me a bunch of old photos, and we talked on the phone for two hours,” says Moseley. “We both felt like we had known each other for decades.” Mosley is an avid collector of vintage items, and she already had two things in her house from Munchies—a set of matchbooks and a framed print of their logo. Moseley felt as though this was a sign she was right where she needed to be. Moseley’s large collection of matchbooks is just one of the unique collections she displays in her home. “When I started collecting old matchbooks, I challenged myself to nd only businesses in Spring eld,” says Moseley. “Now, I have a collection of over 70 matchbooks, ranging from the 1940s to the 1990s.” Moseley displays them on her co ee table in two vintage Federal Glass snack set dishes. “I love looking at them, and it’s always fun to watch friends and family sift through them,” says Moseley.
Today you can probably nd Moseley rearranging one of her vintage collections and listening to her favorite Daredevils album, It’ll Shine When It Shines, with her Boston terrier Norman by her side. Whether it was cosmic events or impeccable timing that led Moseley to her home remains a mystery, but on her journey to connect with the history of her home, she gained a lifelong friendship and a newfound love for music by the Ozark Mountain Daredevils.
When I was in my 40s, I was active in the gym. After sustaining injuries, my weight began increasing. With Type 2 Diabetes, kidney damage, high cholesterol and severe joint pain, I started considering bariatric surgery. At 53, I was approved to have the gastric bypass and at 56 I am healthier and feel better than I ever did in my 20s,” says Tami. After DR. MATTHEW SIMPSON performed gastric bypass surgery, Tami had improvement in her health, less pain and regained her con dence. After surgery, she had immediate improvement in her blood sugar and blood pressure. The care Tami received from Dr. Simpson and his team gave her the support she needed to achieve longlasting results.
Today, many chronic health problems can be traced back to obesity. This is why Dr. Simpson has dedicated his practice to improving the health of our community by specializing in bariatric and metabolic surgery. Dr. Simpson o ers a variety of options including the gastric sleeve, gastric bypass and duodenal switch. Ready to make a change in your life? Dr. Simpson is ready to help you meet your goals and see the results you are looking for.
The Tompkins family brought in natural light for a modern update of their cabin.
A Modern Makeover in the Woods
THE TOMPKINS FAMILY TURNED THEIR RUSTIC, DARK CABIN INTO A BRIGHT AND MODERN OASIS.
BY HEATHER KANE KOHLER
DUSTIN AND GINA
Tompkins and their three kids (Alyssa 15, Kathryn 10, and Benjamin 6) have a love for the outdoors, and their rustic home built on 25 acres was designed to have a cabin feel. The family goes hunting on the property, and they even have a stocked pond for year-round shing. But the Tompkinses dreamed of a more modern home, with lots of natural light and a cohesive, clean feel. When they decided to remodel the
house, they enlisted an all-star team. They called on their original contractor, Scott Reid of Reid Homes. “He helped us add about 2,500 square feet to the home,” Dustin says. When it came to furnishings and nishes, Nicole Osborne, principal designer at Ella Belle Designs, stepped in to help. “We told Nicole our vision, and we worked within her parameters,” says Gina. “We picked from the design boards she created for us.”
One of the Tompkins family’s musthaves during their remodel was to add
more natural light inside. “The new large windows that overlook the back hillside are probably my favorite part of the home now,” says Dustin.
The biggest change was pushing out the back wall and adding a new second level, says Osborne. The second level included space for the kids and two bedrooms. “There’s no television upstairs,” Dustin says. “They just read and play music on the piano.”
The expanded kitchen and dining space is now more open with a hidden walk-in
PEEK INSIDE
At Home
THE RETREAT
“We host a community group and work parties, and the kids always have friends over.”
COMING 2025 FROM BRYAN PROPERTIES
The Retreat will o er 188 apartment homes, top-drawer amenities and the best in suburban living.
pantry. It’s great for cooking their favorite Italian meals and for entertaining. “We host a community group and work parties, and the kids always have friends over,” says Gina.
When picking nishes, the family relied on Osborne to help them achieve a consistent look throughout the home. “They wanted each room to have its unique feel but also feel cohesive, “ says Osborne. They furnished three living spaces, ve bedrooms, ve bathrooms, a dining room and an o ce space, going for an aesthetic that was modern and family-friendly.
In addition to a fresh interior, new landscaping and a new outdoor space were added. “We have a pool now, and a covered porch,” says Gina. “We love using the outdoor space for entertaining, barbecues and hosting our church groups.”
The Tompkins’ home remodel project was successful—but it did not come without challenges. “We lived in a camper on the property during the remodel,” says Gina. There were signi cant structural changes both inside and outside the house, and hardly any spaces were left untouched by the challenging remodel. But when you have a great team, good communication and a clear vision, anything is possible. “Dustin and Gina were incredibly easy to work with, had a clear design style, and were e cient about making decisions, which is incredibly important when it comes to a remodel of this size,” says Osborne.
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5. Three Tier Chain Necklace Tat 2 Designs for $443.00
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Lillian’s Blackberry Cabin
NESTLED IN THE COUNTRY, JUST 15 MINUTES FROM AVA, THIS PETITE CABIN RETREAT IS A FAMILY’S BACKDROP FOR ALFRESCO DINNERS AND LONG WALKS ON DIRT ROADS.
WBY HEATHER KANE KOHLER RSVP
HEN ANNA BOLT- JACKSON BEGAN RENOVATING thedilapidated cabin on her family’s land, she knew she wanted to cultivate the feelings she had as a child on the property, spending slow days on the farm. “My grandparents’ farm had tons of chickens, goats, horses and a rambunctious mule, rabbits and a barn full of cats and even a cow my grandpa milked every morning and night,” says Bolt-Jackson. “I lived with them o and on during a di cult childhood, and when I was there everything slowed down and it gave me such peace.”
While reimagining what to do with the space, it took Bolt-Jackson a while to really gure out what was right. She knew she wanted it to be open, with lots of natural light and little distraction. With the help of her two daughters, she found a wallpaper that she used for the upstairs, which helped set the scene for renovating the rest of the cabin.
Bolt-Jackson also knew she wanted to use a lot of natural materials, and she loves simple Japanese
Anna Bolt-Jackson cultivates family time at their cabin retreat home.
and Scandinavian design. She left a lot of raw wood throughout the house and tried to focus on using quality materials with little waste, designing for the purpose of each space. This is a nod to her mother’s “hippie” sensibilities. She was the rst to begin building the cabin in the late ’70s and early ’80s.
Bolt-Jackson named the cabin after her grandmother, Lillian. “My grandma was Polish and very old-school with a long skirt, apron and a scarf around her hair if we went into town,” she says. “She had a goat named Tulip who would follow her around and always a calico cat named Sweetie.”
Bolt-Jackson has worked hard to keep the memories of her grandmother alive in the cabin. She still has a couple of her grandma’s old aprons, as well as several paintings she created of her grandma and grandpa on the farm. Her parents are featured in the home too, in a wedding photo of the two of them by the spring located on the property.
An important part of the cabin rebuilding process was leaving the land just as it was. They kept the wild blackberries and persimmon trees that were already growing on the land, and they’ve been planting all kinds of native plants.
Appreciating every little element is what Bolt-Jackson is all about. Even the hour-long drive to the cabin is something she enjoys, with its scenic curves through the Ozark Mountains and stunning views.
“I really want my guests to appreciate the silence and be still for a moment. Lie in bed as long as you want, then make coffee and sit outside on the front deck taking it all in.”
When she isn’t using the cabin, she hosts it on Airbnb. “I want my guests to appreciate the silence and be still for a moment,” she says. “Lie in bed as long as you want, then make co ee and sit outside on the front deck taking it all in.”
Evenings at Lillian’s blackberry cabin are nothing short of magical, with crisp breezes owing through the trees and sunset views from the deck. She loves relaxing while her husband, Shawn, starts dinner on their outdoor griddle. They eat outside, listen to the frogs on the pond, sit around the re or talk for hours until the stars come out.
The couple also uses the cabin to entertain family and friends, and Bolt-Jackson appreciates a beautifully set table with cloth napkins and real plates. “I used to beg my grandma to get out her good China for holidays, and she would reluctantly let me,” she says.
Bolt-Jackson doesn’t take herself too seriously when hosting guests at the cabin—a good host is someone who is really enjoying themselves, she says. “I enjoy decorating and making the event beautiful but hate cooking, so my parties usually have a beautiful setup with candles and owers and real napkins but a lot of nger foods and easy snack type foods,” she says. Her grandmother was quite the cook though, and she gifted her rst cookbook lled with hand-written recipes including Polish donuts called pączki. Still, hosting family and friends and relishing the time together is at the core of Bolt-Jackson’s heart. Dining outdoors with views of longhorn cattle in the eld and little groundhogs who live under the deck makes you feel a part of something much bigger.
BEST SELF
PROFILES
When do you feel your best? Chances are, it’s when you feel healthy and clear minded. Vibrant. Pain free. Smooth skin. Polished teeth. Styled hair. Relaxed muscles. Consider this your guide to con dence, to feeling your best and to nding the experts who can get you there.
C.O.R.A.MED HRT & Regeneration Center, led by Laura Clark, offers services including orthopedic and spine injections, regenerative medicine, spinal decompression, physical therapy, hormone replacement therapy, vitamin optimization, medical weight loss, IV infusions and aesthetics like neurotoxins, llers and microneedling. With more than 23 years of experience, Clark’s expertise in orthopedics and spine treatments sets her practice apart. She views her work as a ministry—caring for people and helping them live life to the fullest. She provides patients with an alternative to traditional medicine, taking a holistic, natural approach. Clark’s goal is to restore quality of life without surgery, opioids or numerous prescription medications.
C.O.R.A.MED stands out for its family-owned, integrated approach, combining physical therapy and medical treatments in a collaborative setting. Unlike larger clinics where patients often face long waits, C.O.R.A.MED prioritizes timely appointments and personalized care, building genuine relationships with each patient. The center caters to a diverse clientele from all walks of life, united by a common focus on health and wellness. At C.O.R.A.MED, every patient is treated like family, ensuring a unique and transformative health care experience tailored to individual needs.
Standing: Leah, Katie, Maddie; Sitting: Mariah, Laura Clark, Justice
Q&A WITH LAURA CLARK
It’s no coincidence that Excel Dental’s tagline is “smile healthy.” If individuals have been around their of ce in the last few years, they most likely have heard about how a healthy smile helps to keep their overall body healthier. But the clinic is just beginning its quest for healthier smiles and healthier patients. New research, new technology and a new passion for health are why their of ce is pushing forward with increased health focus. Of course, they love beautiful smiles, but there’s so much they can do to help individuals improve their health. Imagine a world where saliva can be analyzed for bacteria, yeast and viruses. That world is today! But it’s not just testing for it; it’s knowing what to do, when to do it and how to follow up when individuals get the results. The community will be hearing a whole lot more about this from the clinic in the coming years as they constantly improve their of ce for the bene t of their patients’ health. Guests are encouraged to come in to check them out and see how they can start making improvements in their health to be their BEST SELF!
Dr. Robin Talley, Dr Tracy Davis, Dr. Janis Scott
Q&A WITH DR. TRACY DAVIS
ADVANCED ENDODONTICS OF GREATER SPRINGFIELD
417-877-9333 | BESTROOTCANALS.COM
1338 E. KINGSLEY ST., SUITE A, SPRINGFIELD
Dr. Lisa Castleman and her team make root canal procedures a pain-free and comfortable experience. Advanced Endodontics of Greater Spring eld excels at providing superior customer service, clear communication and excellent chairside manner. Dr. Castleman is the only authorized provider in Southwest Missouri of the GentleWave procedure, a specialized cleaning system with enhanced disinfection and cyclonic cleaning capabilities that preserve more integral natural tooth structure to promote faster healing and symptom reduction after treatment. 3D imaging and state-of-the-art microsurgical equipment are utilized in every appointment, while patients are pampered with warm blankets and a movie of their choice. Dr. Castleman’s of ce creates a caring and professional environment that will exceed expectations.
BELOWZERO CRYO SPA
417-360-1044 | BELOWZEROCRYOSPA.COM
1374 E. REPUBLIC RD., SPRINGFIELD
Vanessa Howe, owner of BelowZero Cryo Spa, embarked on her wellness venture after a transformative experience with cryotherapy. Motivated by her son’s encouragement and her own journey in pain management, she established the wellness and recovery spa in Spring eld, offering full body cryotherapy, infrared and red light sauna, cryo facials and sculpting, cold plunge, contour red light bed and compression therapy. Howe’s passion lies in enhancing lives through pain relief and overall wellness. From young athletes to seniors seeking relief, clients nd solace in the spa’s various services. With a dedicated team and a welcoming, positive environment, BelowZero Cryo Spa fosters a sense of community and well-being, leaving clients rejuvenated and uplifted.
Vanessa Howe, Owner
PHOTOS
ABOUT FACES PHOTOGRAPHY, KATY ST. CLAIR
Dr. Lisa Castleman
THE CRAFTED CLINIC
417-221-5700 | THECRAFTEDCLINIC.COM
205 E. MADISON ST., MARSHFIELD
Ready to step into your most radiant self? Discover the ultimate transformation with The Crafted Clinic tailored Best Self services. Whether you’re gearing up for your big day or simply embracing your inner glow, they have the solution.
From Wrinkle Relaxer Injections to Dermal Fillers, Weight Loss and Hormone Replacement Therapy, their comprehensive offerings ensure you shine with condence. But it doesn’t end there. Their expertise extends to skincare and weight loss, ensuring you’re not just bridal-ready but empowered to be your best self.
Experience luxury with a personal touch. Their team delivers high-end treatments in a welcoming atmosphere, earning praise for their professionalism and customized approach. Join them on the journey to radiance.
GROVE PHARMACY
417-881-8822 | GROVEPHARMACY.COM
3050 S. NATIONAL AVE. #109, SPRINGFIELD
Grove Pharmacy has been a trusted name in Springeld for 72 years, founded by Don and Lucille Grove. Now led by their son Gary Grove, the pharmacy continues its legacy with a compounding and retail location. Gary comes from a family deeply rooted in the profession. He takes pride in the long-lasting relationships he’s built with patients, some spanning nearly 50 years since his early days out of pharmacy school. What sets Grove Pharmacy apart is its knowledgeable staff, personalized care and convenience, offering delivery and mail service across Missouri, all while ensuring every patient leaves informed and with the care they deserve.
Amanda Hyde, FNP-C, Owner; Hailey Brown, FNP-C
Gary Grove, RPh; Shade Piper, PharmD
SOUL BEAUTY AESTHETICS
417-812-5575 | SOULBEAUTYAESTHETICS.COM 3534 E. SUNSHINE ST., SUITE B, SPRINGFIELD
Soul Beauty Aesthetics, owned by nurse practitioner Sarah Lewis, helps clients look and feel their best through noninvasive treatments that t busy lifestyles. The practice offers painless hair restoration with ALMA TED, neurotoxins, IV hydration, llers and weight optimization. Lewis’ passion for blending health care with aesthetics drives her to provide personalized, patient-centered care in a warm and welcoming environment. Catering to both men and women, Soul Beauty Aesthetics prioritizes convenience, exible hours and the latest technology. Their approach combines medical expertise with aesthetic artistry, ensuring clients leave feeling con dent. Lewis’ focus is always on creating a comfortable, trusting environment where clients feel heard and supported.
STEPS AND BIG LEAPS
Join us July 23–24, 2025 at the Branson Convention Center for our largest annual women's leadership event yet. Tickets are on sale mid-November at biz417.com/ladieswholaunch
BY
PHOTO
KATY ST. CLAIR
Sarah Lewis
NOODLES ARE AN objectively fun dish. They’re squiggly, slurpable and can tempt even the most well-table-mannered among us to play with our food. But noodles are also incredibly versatile, and we see them pop up in various forms in nearly every type of world cuisine. For this feature, we’re narrowing in on Asian food. Read about some of the best Thai, Japanese, Korean and Chinese noodle dishes around 417-land, some of which will take your tastebuds to uncharted territory.
WRITTEN BY TESSA COOPER
PHOTOGRAPHED BY BRANDON ALMS
Glass noodles with sesame sauce from Corner 21
OOODLES OF GLASS NOODLES
AT CORNER 21
NOODLE QUALITY CAN MAKE or break a dish, and even the best sauce can’t save a stale batch. But at Corner 21 Chinese Cuisine, you can come expecting the same consistently fresh quality each time because all the noodles are made in-house.
This an impressive feat considering the bustling nature of both their original post on Sunshine Street and the newly opened location on Republic Road.
Cold Asian noodle dishes aren’t quite as easy to come by in 417-land, which is why we often nd ourselves gravitating toward the glass noodles with sesame sauce when we visit Corner 21. This refreshing dish reminds us a bit of a deconstructed spring roll but with extra wide and at noodles made from mung beans. The colorful veggie strips add a nice crunch to each mouthful of noodles, while the herbs and sesame sauce with a modest hint of chili oil and vinegar bring the avor. This dish travels well to-go and only takes the kitchen a few minutes to whip up, meaning it’s a
great lunch option.
If you prefer your glass noodles warmer than room temp, you’ll want to turn your attention to the braised pork belly dish, which shows o similar but slightly narrower glass noodles. Stir-fry noodles and beef brisket noodle soup are also on the menu, and both feature a more robust, thick wheat noodle that you’ll love sinking your teeth into.
Jiapeng Lu and Yuming Han opened Corner 21 in April 2021. The two had a mutual friend who introduced them, and they bonded over their love of authentic Chinese food. Lu, who is from northeastern China, says his own struggle to nd authentic Chinese food drove his desire to open the restaurant.
About half of the dishes at Corner 21 are like what you would nd in his hometown in the Liaoning province, and the Sichuan region is another area from which they heavily draw inspiration.
“Over here, people mainly know about cashew chicken, but that’s not Chinese food,” Lu says. “American Chinese food is not the same as Chinese food.”
You won’t nd anything close to cashew chicken on the menu, which is a bold move that has served Lu and Han well. The success of Corner 21 is a testimony to the adventurous nature of our local diners, even if Spring eld-classic cashew chicken will always have its place as a staple in our region.
TAKE YOUR TASTEBUDS TO CHINA
You don’t have to look very hard for chow mein, lo mein, mei fun and more in Spring eld, thanks to our iconic Chinese cuisine scene.
1. Chicken Lo Mein
Cashew Station, south Spring eld
This dish shows o Cantonese egg noodles, which are wide and at noodles similar to linguine or fettuccine. Owner David Luu came up with his own recipe for the soy sauce that features a combination of more than 20 ingredients. It contains that unmistakable “wok hei,” a Cantonese term that refers to “smokey avor.”
2. Lobster Chow Mein
Happy China, south Spring eld
These stir-fried egg noodles are crisper than your typical lo mein. The noodles are pan-fried with onion and celery and served with your choice of protein, but we prefer the lobster for an extra unique experience.
3.
Glass Noodles with Sesame Sauce
Corner 21 Chinese Cuisine, multiple locations
Our go-to to-go lunch. The chilled extra wide mung bean glass noodles come tossed in a light sesame sauce with a dash of chili oil and vinegar. The strips of purple cabbage and carrots add a nice fresh crunch.
4.
Shrimp Mei Fun Noodles
China King, south Spring eld
Jiapeng Lu and Yuming Han bring big flavors to the Corner 21 Chinese Cuisine menu.
“There are no other restaurants [in Springeld] that serve the same things as us,” Lu says. “We just wanted to do something special.”
These super-thin rice noodles are thin and extra satisfying to chew and stir-fried with veggies and a protein. You pick the protein, but we highly suggest the shrimp. If you’re feeling spicy, go with the Singapore Mei Fun noodles.
5. Pork Meatball and Cabbage
Hot Pot with Clear Noodles
Bao Bao Chinese Bistro, southwest Spring eld
You’ll enjoy this steamy bowl of goodness if you’re a fan of smooth and soft glass noodles. If you’re a vegetarian, never fear, they also have a tofu version.
SLURPIN’ PAD THAI
AT TAI KITCHEN
NEXT TIME YOU SHOP UP an appetite at the Branson Landing, here’s what you’re going to do. Head down Main Street and look for the sign that reads Tai Kitchen, with an outline of green and red lights. Go in, order the pad
Thai, and thank us later. This signature Thai dish is a treat.
The pad Thai noodles are small and flat rice noodles, which means they are easy to chew and naturally gluten-free. In terms of texture, the crushed peanuts served on
the side add a nice crunch to each bite.
However, owner Ray Surachet tells us that the secret’s in the sauce. They make the authentic pad Thai sauce inhouse, and the magic ingredient is the fresh tamarind, which treats your tastebuds with a tangy-sweet flavor. You can assess how brave you’re feeling that day and choose your own spice level.
The pad Thai is definitely their bestselling noodle dish
on the menu, but the runner-up is the drunken noodles. This popular Thai street food dish is a stir fry with wide, flat noodles doused in another house-made sauce, complete with a generous amount of basil. “If you like noodle dishes sweet and spicy with super aromatic basil, you will definitely love our drunken noodles,” Surachet says. Tai Kitchen opened amid the uncertain times of 2020. Surachet’s friend and men -
Pad Thai from Tai Kitchen
A TASTE OF THAILAND
If you love warming spices like curry and herbs like basil, these Thai noodle dishes are for you.
1. Pad Thai
Tai Kitchen, Branson
Thin and at rice noodles swim in the most delicious house-made sauce featuring a little tamarind. Make sure to mix in the crushed peanuts well, so every bite has the perfect crunch.
2. Pad See Ew
Kinnaree Thai Cuisine, Joplin
These at noodles with sweet soy sauce are stir-fried to perfection with broccoli.
3. Pad Kee Mao
Thai Thai Cuisine, Branson
Drunken noodles are always a treat, but Thai Thai Cuisine really knocks them out of the park. The sweet basil, bell peppers, bok choy, broccoli and mushrooms tossed in a sweet soy sauce make the stir-fried noodles come alive.
4. Magic Noodles
Simply Thai, two Spring eld locations
Fittingly named, the spice blend in this curry noodle soup is downright amazing. It contains boiled thin rice noodles and comes with a choice of protein, but we love the tofu since it really soaks up all the avors in the broth.
tor sold the business to him in 2023 when he was ready for a major career shift. He graduated from the University of Toledo with a doctorate in chemical engineering and had a successful career working in well-known labs like Los Alamos in New Mexico. But when he headed out of the lab for the day, he could never stop thinking about his other life passion, cooking Thai food. He grew up in the mountains of North Thailand, where
his family was known among their neighbors for their delicious dinner parties.
“I decided to pursue another life passion,” he says. “My family always wanted to share our love of Thai food and its deliciousness, so we decided to chase a dream of having a family-owned restaurant.”
His mom and dad are the main chefs, while he offers occasional cooking support and manages all the logistics of running a restaurant. One of Surachet’s favorite parts of owning the business is getting to form friendships with regulars as well as meet locals, tourists and other people from Thailand. “People [in Branson] are so happy all the time because it’s a tourist town,” he says. “Everyone is going in and out happy, and that’s what I like.”
5. Khao Soi
Rama Thai, near downtown Spring eld
The more egg noodles, the merrier. This is a curry noodle dish that features soft egg noodles doused in a curry sauce, and it’s all topped with crunchy noodles.
6. Pad Woon Sen
Thai Time Express, Joplin
This is a lighter dish of glass noodles sautéed with egg and mixed veggies in a homemade sauce. To really make it stick, add on some beef and shrimp.
7. Koong Op Woon Sen
Thai Square, near downtown Spring eld
Translated as clay pot shrimp, this is one of Thai Square’s newest dishes. The glass bean thread noodles, shrimp and veggies like yellow onion and celery come to you in a still-steaming clay pot.
8. Mee Krob Rad Na
Thailand Station, southeast Spring eld
If you like your egg noodles extra crispy, you’ve got to try this dish. It features chicken mixed with a medley of broccoli, cabbage, carrots and mushrooms nished o with a thick brown sauce.
Ray Surachet (center) and his parents serve pad Thai noodles made using fresh tamarind.
Tina Nguyen Bulger is a local food stylist and recipe developer, and she documents her love for cooking meals inspired by her Asian-American heritage on her Instagram account, @overthetable_food.
WENT TO MARKET
We sought out some pro tips on how to shop the local Asian markets and zhuzh up ramen with ingredients you can purchase there. If you’ve ever felt a bit intimidated while trying to navigate the aisles, this is for you.
TIPS FOR SHOPPING AT ASIAN MARKETS
Lesson Number One
Stop and Ask for Directions
If you’re on the hunt for a speci c ingredient, you can save yourself some time (and possibly a second trip) if you just ask the market attendant for help. “I often see a lot of people just wandering and looking a little lost,” Nguyen Bulger says. “Never be afraid to ask for help.”
Lesson Number Two
Shop the Outside Aisles
Don’t just stick to the fun candy and snack aisles. Just like at Western grocery stores, Asian markets tend to lay out their store with healthy and whole ingredients located around the perimeter.
Lesson Number Three
Be Prepared To Visit Multiple Markets
Nguyen Bulger notes that if you have a longer shopping
THE SHOPPING LIST
Ramen Noodle Package: One of Nguyen Bulger’s go-to ramen packets is by Korean-based company Nongshim.
Bok Choy: It can be hit or miss on whether or not you can find bok choy at the Asian markets. If you don’t have any luck, substitute a leafy green like spinach.
Scallions: A sprinkle of chopped scallions will give a subtle onion taste to every bite.
Enoki Mushroom: These long and skinny white mushrooms have an earthy umami flavor that goes well with pretty much any other type of add-in.
Narutomaki Japanese Fish Cakes: You’ll find these in the frozen section, and they are the white flower-shaped discs with pink swirls that you o en see in ramen.
Kimchi: Just a dash of this spicy fermented cabbage will be quite the flavor bomb in your ramen.
So -Boiled Egg: No bowl of ramen is complete in Nguyen Bulger’s eyes without a so -boiled egg. The key is to boil it for just six minutes so the yolk is still a little jammy.
Sushi Nori: All the delicious flavors from the seasonings in the broth will combine perfectly with the briny flavor in these dried seaweed sheets.
Frozen Dumplings: We feel that no explanation is needed here because who doesn’t love dumplings in soup?
Special Equipment (Optional): A Korean ramen cooking pot isn’t a necessity, but it’s hard to resist the shiny gold ones at Binh Tay Market that cost just
THE ASSEMBLY
Line frozen dumplings on a cooking sheet, and let thaw at room temperature for 15 minutes. Meanwhile, heat water on the stove in a small saucepan and bring to a boil. Add one egg and let sit for six minutes before removing and placing in an ice water bath for 10 minutes. Peel and slice the egg. Chop the scallions. Slice o two pads of the fish cakes. Follow the preparation instructions on the ramen packet. Place the desired amount of add-ins in the pot in sections 1-2 minutes before the ramen finishes cooking. Remove the ramen from the heat and serve.
NOODLING AROUND
AT HANGANG KOREAN KITCHEN
HANGANG KOREAN KITCHEN IS THE TRUE DEFINITION OF A hidden gem. Housed within Sushi Village in southwest Spring eld, the restaurant’s menu is a re ection of owners Seongyeon Kim and Daehan Park’s love for cooking and their entrepreneurial spirits.
Once you make your way to your seat of choice (we love dining under the canopy of faux cherry blossom branches), you’ll be in for a pretty immediate treat. Before you even start on the noodles, your meal will kick o strong with a made-in-house miso soup. Rather than a water base, this starter is made with a vegetable-based broth that they make with ingredients like yellow onions and large daikon radishes. After your palate is prepped, it’s time for the main course.
One extra satisfying dish from Hangang to add to your noodle bucket list is the jajangmyeon. Don’t judge this popular Korean dish based solely on looks. Despite its monochromatic appearance, it’s extremely avorful. Underneath the black bean sauce lies a medley of shrimp, scallops and calamari sitting atop a bed of extra thick and chewy udon noodles. Each bite o ers so much for your taste buds to absorb. The savory yet slightly sweet black bean sauce softens the umami kick from the sh while the chewy noodles certainly keep your jaws in motion.
One of Kim’s favorite noodle dishes on the menu is the Korean chop suey, which she says is often served on special occasions in South Korea like weddings and milestone birthdays. It’s a glass noodle dish made from sweet potatoes. The sauce has a sesame oil base with a dash of Hondashi, a Japanese seasoning made with bonito akes. It comes with stir-fried vegetables, but you’ll de nitely want to add on a delicious topping of beef bulgogi to help this dish stick.
Several entrees come with banchan, which are Korean side dishes. These cold side dishes are for you to enjoy in between bites of your main course. Spicy kimchi, sweet pickled beets and spicy pickled cucumbers are the three staple side dishes, but sometimes they’ll throw in a surprise one like a yellow radish.
Kim and Park are both from a small city near Seoul and came to America in 2001 after hearing about the opportunities of living here. Their careers and family ourished after the move. The couple opened two other restaurants in di erent towns before bringing Sushi Village to Spring eld in 2012, all while raising their daughter, who just graduated from Harvard Law School this past May.
It’s evident that connecting with customers is one of Kim’s favorite parts of the job, and she even loves taking photos of her regulars to display. With how much we adore the jajangmyeon and Korean chop suey alike here, you might just catch us going up on the wall soon.
Seongyeon Kim and Daehan Park share their love for cooking authentic Korean food with 417.
Korean chop suey from Hangang Korean Kitchen
JAPCHAE, JAJANGMYEON AND BEYOND
Expand your palate with these Korean noodle dishes from around town.
1. Japchae
Koriya, south Spring eld
These are sweet potato noodles at their nest. The beef bulgogi is prepared in the most avorful marinade.
2. Jajangmyeon
Hangang Korean Kitchen, southwest Spring eld
Jajangmyeon is a popular Korean-Chinese comfort food. A delicious black bean sauce coats the decadently thick and chewy udon noodles and a combination of shrimp, scallops and calamari.
3. Bibim Naeng Myun
Golden Korean, southwest Spring eld
This dish will give your taste buds something to think about because it’s spicy yet served cold. It shows o buckwheat noodles with beef, cucumber and hard-boiled egg. Sometimes, they’ll even throw in some apple with it.
4. Jjumpong
Fortune Korean & Thai Cuisine, Webb City
We love a good mash-up menu, and Korean-plus-Thai is a avorful combination we haven’t seen before! This spot serves jjumpong, a spicy noodle soup made with seafood and beef— among other Korean favorites and Thai avors.
MORE NOODLES TO LOVE
These miscellaneous noodle dishes don’t necessarily fit neatly into one regional category, but we adore them just the same.
1. Pancit Canton
Purple Panda Filipino Food, Ozark
The pancit canton is a Filipino take on lo mein. It shows o brighter, fresher flavors with the addition of chopped green beans and a lemon wedge.
2. Sweet Potato Noodle Stir Fry
Cafe Cusco, north Springfield
The star component of this Peruvian-Asian fusion meal is the sweet potato glass noodles sautéed in garlic, sesame oil, white wine, aji amarillo and black soy.
3. Mohinga
Thai Palace, southeast Springfield
As the national dish of Myanmar/Burma, you can bet this thick herb-forward rice noodle soup is full of flavor. Despite its lemongrass-ginger base, it is not as bright as you’d expect but more warm and comforting. The jammy, so -boiled egg gives it protein.
KARAI’S TOP FIVE RAMEN TOPPINGS
We asked owner Young Jun which ramen add-ons are the most frequently requested. Here’s how 417-landers love dressing up their bowls.
1.
Seasoned So -Boiled Egg:
Young calls this add-in the six-minute egg since that’s the exact length of time it takes to boil it to perfection. They then marinate it in a housemade sauce.
2. Wood Ear Mushrooms:
These mushrooms are native to Asia and grow on the bark of mature trees. Each one soaks in the delicious flavors of the broth.
3. Kimchi:
Although it’s not technically a traditional ramen add-in, Young says their stir-fried kimchi is a popular choice for adding a little extra spice to your bowl.
4. Red Ginger:
This pickled ginger adds a dose of color and sweetand-tangy flair to the dish.
5. Sweet Corn:
This add-in o ers a mildly sweet flavor that complements all of the other strong flavors present in the ramen.
Signature pork ramen from Karai Ramen + Hand Roll
Young Jun and her team serve ramen with tons of fun toppings at Karai Sushi & Hand Roll.
BROTH-TAKING RAMEN
AT
KARAI RAMEN + HANDROLL
EVERY THURSDAY like clockwork, ramen noodles imported straight from California come in fresh o the delivery truck at Karai Ramen + Handroll. These high-quality ramen noodles are thick, perfectly chewy, and a far cry from what you’d typically nd in a packet of instant ramen.
Of course, we wouldn’t expect anything less from a concept by John and Young Jun and John Jung, who also own Ariake Sushi & Robata and Haruno Japanese Sushi Bar & Grill. John and Young opened Karai in 2018 because, at the time, they had yet to nd any local places that specialized in authentic Japanese-style ramen or Japanese soul food.
“We usually think of ramen as instant [ramen] or that it’s a simple food, but real ramen is never simple,” Young says. Quality noodles aside, the broth is another important component of truly good ramen. They make the tonkatsu broth in-house using bones from Circle B Ranch. Overall, the process of making just one batch of this bone broth takes 24 hours.
When you turn your attention to the house ramen section of the menu, you’ll notice seven options to choose from with either tonkatsu, chicken or vege-
table broth. If you’re feeling stuck, you honestly can’t go wrong with Karai’s signature ramen with pork. Each option already comes with delicious toppings, but you can order as many add-ons as your heart desires. Through each bowl Karai serves, Young hopes to break the stereotype of ramen being an unhealthy option. She notes that Karai’s ramen is a great meal for a sick day, or even to cure a hangover. In fact, they named one of their newest house ramen o erings John’s Hangover Ramen. Each ramen dish travels well. When you place a to-go order, they separate your noodles and add-ins from the broth, so it all stays super fresh.
But if you’re not ordering your ramen as a cure for a cold or hangover, you de nitely will want to enjoy your meal inside since it’s so cozy and inviting. Young earned a ne art degree from Ewha Womans University in Seoul, South Korea, and later worked as an interior designer for LG. She handled the interior design for Karai, as well as for Ariake and Haruno. Being a restaurateur combines all of Young’s favorite things. “This is our passion,” Young says. “I love people. I love food and love running the restaurant.”
JUST JAPANESE DISHES
These dishes prove that the land of Japan knows noodles.
1. Karai Ramen With Pork
Karai Ramen & Handroll, southwest Spring eld
The restaurant’s namesake ramen already comes with the most delicious toppings of spring onions, bean sprouts and bamboo shoots, but we suggest adding on a seasoned soft-boiled egg. For protein, pork is the obvious choice since it complements the tonkatsu (pork) broth that’s spiked with a sweet and savory spicy sauce.
2. Tempura Udon with Soup
Sakura Japanese Sushi Bar and Grill, south Spring eld
Udon noodles come heaped in a bowl of chicken broth, while shrimp and vegetable tempura come on the side.
3. Japanese Udon Bowl with Miso Soup Base and Chicken Katsu
Omo Japanese Soul Food, southwest Spring eld
This soupy delight shows o a thicker and more textured noodle than ramen. The miso soup base adds a toasty and earthy taste to the breaded and deep-fried chicken.
4. Yakisoba with Chicken
Haruno, south Spring eld
We always down these stirfry noodles with bok choy, bean sprouts and cabbage way too fast. We blame the delicious house-made sauce. Editor’s tip: When they ask which protein you want, say the chicken.
5. Zaru Soba
Koriya, south Spring eld
This chilled entree with a soy-based broth features soba buckwheat noodles topped with green onions.
6. House Ramen
Golden Girl Rum Club, Downtown Spring eld
The braised pork and a fried egg make this ramen a protein-packed dish, while seasonal and pickled veggies bring texture, avor and color to the table. Make it vegan by opting for miso instead of pork belly broth.
7. Seasonal Ramen
Skully’s, Rountree Neighborhood
The crew at Skully’s took a break from dishing out ramen this past summer, but they’re bringing it back for these colder months ahead. You can’t go wrong with any version that includes the fried tofu.
8. Hot Pot
Shabu Hot Pot, southwest Spring eld
Hot pot is the ultimate choose-your-own-adventure meal. You pick a broth and choose from lots of fun ingredients to ll it with. Some of the options are noodles, like blocks of ramen or thick and squiggly udon.
PHO-NOMENAL RICE NOODLES
AT
PH KIM
THE NOODLE SPECIALTY AT PH KIM IN SPRINGFIELD is, you guessed it, undoubtedly the ph . Inside your steamy bowl, oodles of rice noodles gather under a generous layer of broth, bean sprouts and fresh herbs.
Preparing the broth itself is an intensive labor of love that owner Kim Mai takes very seriously. She makes the bone marrow broth in-house using a process that requires hours of care and attention and lls it with aromatic herbs and seasonings that add rich avors and depth to every bowl.
The ph gà, which is the chicken ph , is de nitely a standout dish, but it’s hard to go wrong with any meat and broth base you choose. Your meal comes with your choice of herbs like basil and cilantro, which arrive to you fresh on a separate plate next to bean sprouts, lime and jalapeños. It’s sort of a buildyour-own experience where you get to decide the perfect ratio of herbal, acidic and spicy avor pro les.
Between the bone marrow broth, naturally gluten-free noodles and bright avors, Mai’s ph is a nutrient-dense meal that will leave you feeling revitalized on a cold fall or winter’s day. However, she notes this dish is meant to be enjoyed year-round, so don’t sleep on it in the summer when the fresh herbs are at their prime.
Ph is not the only thing owner Mai serves. Aside from bánh mì, spring rolls and rice dishes, her specialties are also good conversation and thoughtful compliments. When she’s not in the kitchen tending to the broth, she’s out on the oor chatting it up with guests. She has an impeccable memory, so don’t be surprised if she recalls you after just a couple of visits. “I like to talk to people,” Mai says. “I like to hear from them—I feel like it makes my life better.”
Much of the menu draws inspiration from the foods Mai’s mother taught her to make back home in South Vietnam. Mai and her husband sought political asylum in Spring eld in 1994 through the Humanitarian Operation (HO) program with the help of Jean Elert at Southminster Presbyterian Church. Before opening Ph Kim in 2014, she raised her three sons, worked as a beautician and later owned an alterations business. Aside from being a mother, her main passion has always been cooking, so owning this restaurant has been a dream come true. “I make [the food] by hand, but I cook by my heart,” Mai says.
FROM PH TO VERMICELLI: VIETNAMESE NOODLES
Four must-try noodle dishes from local Vietnamese restaurants.
1.
Ph Gà and Spring Rolls
Ph Kim, southwest Spring eld
This is chicken ph made with made-in-house broth and long rice noodles that are extra satisfying to slurp. You’ll de nitely want to add on an order of spring rolls as your appetizer, which come with vermicelli noodles tucked inside.
2.
Ph Tái Bò Viên
Hong Yen, southwest Spring eld
A combo of sliced beef and meatballs makes this ph the perfect choice for meat lovers, and the rice noodles mean it’s also a gluten-free dish.
3. 3. Bún Bò Xào X
Bambu Vietnamese Cuisine, southeast Spring eld
Similar in shape but slightly thinner than spaghetti noodles, the highlight of this dish is the generous helping of vermicelli. The lemongrass stirfry beef is the perfect pairing as-is, but you can have it your way and switch your protein to chicken or tofu.
Pho Kim’s owner Kim Mai (center) with staff members Annalise Hill and Vivian Nguyen.
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!
EXPLORE BRANSON
417-334-4084
EXPLOREBRANSON.COM
4100 GRETNA RD., BRANSON
Visiting Branson during the Ozark Mountain Christmas season is a magical experience, with the latest buzz surrounding the Lost Canyon Christmas light tour at Top of the Rock. This 2.5-mile journey takes you through illuminated displays, blending holiday cheer with the stunning natural beauty of the Ozarks. A hot beverage in hand and the glow of lights make this an unforgettable family tradition.
WHEN TO GO
For the best experience, visit between mid-November and early December to enjoy the festivities without the larger crowds. This timing allows you to soak in all Branson has to o er while avoiding peak holiday tra c.
DON’T MISS
A must-see highlight is the Hughes Brothers Christmas Show, known for its heartwarming performances, festive surprises and spectacular music. With a long-standing reputation as one of Branson’s top Christmas shows, it captures the joy of the season with its world-class talent.
Looking for the perfect gifts for your loved ones? In Branson, you can enjoy Christmas traditions and get all your Christmas shopping done! Specialty shops at Grand Village, outlet malls like Tanger or the Branson Landing and unique-to-Bran-
son experiences await! Just be sure to bring your full shopping list.
TIP
Finally, don’t forget to download the free Ozark Mountain Christmas Pass. This holiday-themed challenge lets you explore various locations, from twinkling lights to cozy shops, all while earning points to redeem for festive prizes, including exclusive Branson memorabilia.
BIRCH & WILLOW SPA
417-544-0247
BIRCHANDWILLOWSPA.COM
4524 GRETNA RD., BRANSON
Birch & Willow Spa, Branson’s premier luxury day spa, invites you to sit back and relax. The spa is owned by a mother-daughter duo, Jodi Lilly and Jami Kysar, who bring a combined 34 years of licensed massage therapy expertise.
WHAT TO TRY
Get ready for the holiday season with a spa package from Birch & Willow. The Radiant Glow Package is three hours and includes a Relaxation Massage, a Body Wrap and a choice of an Anti-Wrinkle or Calming Recovery Facial. The Celebration Package is three and a half hours and includes a Relaxation Massage, choice of an AntiWrinkle or Calming Recovery Facial and a Classic Manicure and Pedicure. Last, the All Done Up Package is two and a half hours and includes a Classic Manicure and Pedicure, as well as a hair Blowout and
Holiday entertainment at Dolly Parton’s Stampede.
Style. Any Massage or Body Treatment can be enjoyed in their couples room.
DON’T MISS
Birch & Willow partners with local businesses to help you customize your day. Enjoy individual charcuterie boxes or share a board at the spa. Add a bouquet of owers for that special someone.
TIP
A gift card to the spa is the perfect gift this holiday season! They can be purchased instore or online.
BRANSON LANDING
417-239-3002
BRANSONLANDING.COM
100 BRANSON LANDING BLVD. BRANSON
Branson Landing proudly welcomes Lindwedel Winery and the Southern Living Store!
WHEN TO GO
Visit during the Winter WonderLanding to experience the season’s magic, featuring a 63-foot animated Christmas tree and so much more. Don’t miss the iconic fountain shows with 120-foot water geysers, re cannons and synchronized lights and music.
WHAT TO SEE
Explore Branson Landing’s highlights, from anchor stores like Bass Pro Shops and Belk to 17 restaurants and over 80 shops and attractions. Plus, take a scenic
stroll along the 1.5-mile Taneycomo lakefront boardwalk. Visit bransonlanding.com for upcoming events.
TIP
Swing into fall at Branson Hills Golf Club and book your tee time at bransonhillsgolfclub.com. Don’t forget to stop by Magnolia Grille before or after your round.
DON’T MISS
Head to Level 2 Steakhouse at the Hilton Branson Convention Center Hotel to indulge in their new fall menu and seasonal cocktails. Be sure to try their irresistible pumpkin desserts!
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 pre-show 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 Haygood siblings—Timothy, Patrick, Dominic, Michael, Matthew and Catherine—are local legends known for their incredible harmonies, high-energy performances and stunning special e ects. During November and December, they present their Christmas Extravaganza, a family favorite featuring all your beloved Christmas songs, performed with the joy and magic of the season that only The Haygoods can deliver. The show features the siblings playing 20 di erent instruments, including Catherine’s beautiful harp performance, and is packed with thrilling instrumentals, dazzling lights and even one of the world’s rst indoor drone light shows! Audiences are treated to an unforgettable evening of holiday cheer that has become the most popular show in town.
TIP
This is more than just a show; it’s a holiday experience that brings families together year after year. With shows often selling out weeks in advance, booking early is highly recommended to secure your spot for this magical Christmas celebration!
DON’T MISS
Locals can enjoy a special “Area Appreciation” deal for just $18 on December 14, 17, 19 and 21 only. For more information and to book tickets, visit thehaygoods.com/area.
WHEN TO GO
Experience fall at The Keeter Center. As the vibrant autumn hues sweep across the Ozarks, The Keeter Center at College of the Ozarks o ers the perfect destination to soak in the season. Whether you’re planning a cozy day trip or an overnight stay, The Keeter Center invites you to savor fall’s nest with a blend of scenic beauty, student-crafted goods, and ne dining experiences.
WHAT’S NEW
Indulge in autumn’s rich avors with The Keeter Center’s special fall menu. A fan favorite, the sticky to ee pudding with rich, buttery to ee cake, vanilla crème anglaise and student-made cinnamon
sugar pecans, is a must-try this season. For a delicious treat, the on-site bakery makes delicious seasonal o erings like apple cinnamon cupcakes, packed with warm spices and topped with cinnamon apples and cream cheese icing. Don’t forget to pair your treats with a seasonal latte for the full fall experience.
TIP
For those looking to fully embrace the beauty of the Ozarks, consider an overnight stay at The Keeter Center Lodge. With 15 thoughtfully designed suites, each o ering cozy replaces and balconies with stunning views of the surrounding autumn landscape, your stay promises relaxation and comfort. Enjoy evening turndown service with freshbaked cookies and milk from the campus dairy, providing a truly personal touch to your fall getaway.
DON’T MISS
On your way out, don’t forget to grab your favorite student-made product.
Before you leave, take home a piece of the Ozarks by shopping the student-made products. From pumpkin butter to seasonal candles, each item supports the College of the Ozarks’ mission of working for an education.
Make this fall one to remember at The Keeter Center. Visit keetercenter.edu to plan your visit today.
a moment to reconnect and recharge together
THE MANSION THEATRE
417-335-2000
THEMANSIONTHEATRE.COM
189 EXPRESSWAY LN., BRANSON
The Mansion Theatre for the Performing Arts is Branson, Missouri’s destination for world-class concerts, award-winning Broadway productions and cultural theatre experiences. It is also the premier performing arts center for the Midwest United States. Since its opening in 1993, The Mansion Theatre has showcased talent from all over the world, including Hall of Fame artists like Johnny Cash, Dennis Quaid, Michael Bolton and more.
WHAT’S NEW
The Mansion Theatre continues to o er an exciting lineup of legendary favorites. This year, they’ve added Tracy Byrd, Lee Greenwood and Lorrie Morgan. TV and movie star Barry Corbin joins the lineup on November 8 with “An Evening with Barry Corbin.” Don’t worry, favorites like Jimmy
See all the lights aglow at The Shepherd of the Hills.
Fortune, Gene Watson, The Bellamy Brothers, Daniel O’Donnell and The Gatlin Brothers are still on the schedule as well.
WHEN TO GO
October through early December is The Mansion Theatre’s prime concert season.
WHAT TO SEE
This year, Tracy Byrd will be the exciting new addition to the lineup. With years of entertainment experience, he brings beloved songs like “Watermelon Crawl” and “The Keeper of the Stars” to the stage.
THE SHEPHERD OF THE HILLS
417-334-4191
THESHEPHERDOFTHEHILLS.COM
5585 W. 76 COUNTRY BLVD. BRANSON
For the young and the young-at-heart, the magic of Christmas is waiting for you at The Shepherd of the Hills.
WHAT TO SEE
Experience a cozy atmosphere while watching performers bring Christmas classics such as A Christmas Story to life
in the Playhouse Dinner Theater. After watching the performance, enjoy nearly a mile of twinkling lights through the Ozarks terrain on the Trail of Lights, Branson’s longest-running Christmas drive-thru.
DON’T MISS
Discover the magic of Shepherd of the Hills’ Christmas walk-through, North Pole Adventure. Their award-winning Shepherd’s Adventure Park is transformed into a Christmas dream complete with hayrides through dazzling Christmas lights, adventure- lled playlands, hot chocolate and holiday treats, and most importantly, visits from Santa. No matter if visitors are long-time locals or rst-time guests, there will be something to delight every person who walks through the gates. Your next Christmas memory is less than 45 minutes from Spring eld, on the property that brought tourism to Branson over 100 years ago.
SILVER DOLLAR CITY 417-336-7100
SILVERDOLLARCITY.COM
399 SILVER DOLLAR CITY PKWY., BRANSON
WHEN TO GO
Jingle all the way to Silver Dollar City for An Old Time Christmas, six-time winner of USA Today’s “Best Theme Park Holiday Event.” The City shines brighter than ever with more than 6.5 million lights, Broadway-style shows, unique rides and attractions and festive avors from November 2 to December 30.
WHAT TO SEE
The holiday journey begins with Joy On Town Square, an eight-story Christmas tree light and music show. Stroll through Christmas In Midtown®, with 1.5 million lights—that’s 145 miles of the brightest bulbs lining nearly every board of every building!
A Dickens’ Christmas Carol, a Broadway-style production, includes elaborate sets and special e ects. The nal year of Coming Home for Christmas celebrates the season’s traditions with a live band and a talented cast of singers and dancers. High-kicking fun reigns at the Silver Dollar Saloon’s Frontier Fa-La-La Follies! Marvel at Tinker Junior’s Toy Shop, featuring a 12-foot talking tree, or be immersed in the miracle of Christmas with the Living Nativity. Grab a ride on the Frisco SingAlong Steam Train or catch up with Santa for a photo.
DON’T MISS
Warm up with wassail, hot chocolate and apple cider, and don’t miss two holiday buffet options: prime rib or a traditional turkey with dressing. Sample other seasonal fares throughout The City with a Christmas Tasting Passport for $35. Let An Old Time Christmas presented by Humana become part of your family’s holiday tradition. More information is available at silverdollarcity. com or on the Silver Dollar City app.
TITANIC MUSEUM ATTRACTION
417-334-9500
TITANICBRANSON.COM
3235 W. 76 COUNTRY BLVD. BRANSON
The Titanic Museum Attraction ushers in the holiday season with a touch of winter magic both inside and out.
WHAT TO SEE
This year, the museum transforms into a festive wonderland, with glittering lights, joyful sounds and decorations that capture the essence of Christmas. Visitors are invited to share the holiday spirit with the Titanic crew while marveling at the enchanting holiday displays.
As part of a touching tribute to the youngest passengers aboard the Titanic, this year’s holiday theme features a delightful collection of teddy bears, each bearing the name of a child who sailed on the legendary ship. Lovingly placed among the museum’s glittering Christmas
trees, these bears serve as gentle reminders of the children’s stories, infusing the holiday atmosphere with both warmth and re ection.
WHEN TO GO
As visitors journey through the museum’s many galleries and recreations, they will experience the chilling 28-degree water, sit in a life-sized lifeboat and view rare, original photographs of the Titanic. Guests are also welcome to play a 1900s piano and walk an exact replica of the Grand Staircase, all while being immersed
Share the holiday spirit with a trip to the Titanic Museum Attraction.
in the holiday season. This special exhibit runs from November 1 to December 31, o ering an unforgettable blend of holiday magic and historical reverence.
DON’T MISS
Every day, we remember and honor the men, women and especially the 135 children who sailed RMS Titanic’s maiden voyage in 1912. But it is during this special time of year that you will truly experience what it was like aboard the ship and how it might have looked on a Christmas voyage in 1912.
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!
Something Old,
With a new head chef at the helm, The Ozark Mill recently debuted a big dinner menu refresh. We headed on over to the meticulously restored historic mill to try some of the new o erings.
PHOTOGRAPHED BY BRANDON ALMS
Order the craw sh macaroni and cheese.
Taste is
THE OZARKS SHOWS
o a curious mixture of Midwestern and Southern in uence, which is apparent not just in our culture but also in our food. The new dinner o erings at The Ozark Mill Restaurant at Finley Farms are a pure re ection of this sentiment.
I’ve long been a fan of anything that’s come across my plate at The Ozark Mill. I could eat the prosciutto ricotta pizza starter as an entree all to myself, and I almost always order o The Market Menu when the produce grown right on the property is at its peak. But not on this visit—I came with the mission of trying out the revamped dinner menu by the new head chef, Brandon Peterson, who studied culinary arts at Johnson and Wales University in Charlotte, North Carolina. Given his alma mater, it should come as no surprise that he went with a Southern theme for these new o erings.
My husband, Chandler, was my date for the evening, and we chose to split a side of Parmesan tru e fries as an appetizer. This proved to be a very good move, and it was my favorite part of the meal. The thick-cut wedge fries were perfectly crisp on the outside, the large crumbles of
Try the Southern-style fried pork chop, the craw sh macaroni and cheese, or the Parmesantru e fries.
Parmesan really held their own and the parsley added a freshness to the dish.
For my entree, I chose the craw sh mac & cheese. Heads up, this dish is a bit spicy with its smoked cheddar cheese sauce and jalapeño cheddar sausage. The sauce really seeped into the middle of the pasta shells, so going with the orecchiette for this dish was a win on Peterson’s part. Of course, the craw sh tail really separated this dish from your basic mac & cheese, but surprisingly, it was the crispy onions on top that really won me over.
Chandler ordered the Southern-style fried pork chop, and I, of course, tried a bite (as I do).
Let me tell you, this new chef knows how to do gravy. The gravy on this dish is a bacon gravy, which I think I may now prefer to a sausage gravy. The fried pork wasn’t too greasy either, which means
they’re using a cut with just the right amount of fat.
Chef Peterson had big shoes to ll when Chef Kevin Korman passed the torch, and after my meal, I can say that he’s doing a great job while putting his own spin on things. I still think I’ll keep ordering o The Market Menu in the spring, fall and summer, but these southern comfort dishes are perfect for a chilly November day.
FLAVOR BOMB
Lemongrass Beef Bánh Mì
This Vietnamese-style sandwich from Skully’s packs a punch with its pickled and fresh veggies and marinated beef, all nestled in a soft baguette.
BY TESSA COOPER
WHEN SKULLY’S (Spring eld) switched their menu to focus less on ramen and more on bánh mì sandwiches, we’ll admit that we were a little afraid we were going to sorely miss getting our noodle x there. It turns out we had little to fear. Ramen is still a seasonal o ering, and the bánh mì sandwiches have now won over our taste buds. The one we especially love is lemongrass beef, and allow us to explain why.
The Juicy Meat
The heart of this sandwich is certainly the meat, which is ribeye beef marinated with lemongrass and grilled to perfection.
The Fresh and Flavorful Veggies
It’s the toppings that give it so much texture. You’ve got the crunch from the fresh cucumber and jalapeño, which creates a combination that is both a cooling and a spicy sensation on your tongue all at once. Pickled carrots and daikon o er the earthy avor that only root vegetables can provide but with a briny edge.
The Sauce
Each bánh mì comes with your choice of sauce. No matter which sauce you choose, you’ll notice some spices and avors similar to those present in the ramen. To really play up the ribeye, go with the Lemongrass Blue Cheese sauce.
Egg-Cellent Pub Grub
Half the draw of going out to Dublin’s Pass Irish Pub (multiple locations) is the delicious fare. But we’re specifically talking about the Scottish Eggs here. Despite their name, rumor has it they originated in London in the mid-1700s, while other theories tie their roots back to India or Northern Africa. Wherever they came from, we know why they’ve stuck around
A trip to Dublin’s Pass isn’t complete without Scottish Eggs.
Skully’s Lemongrass Beef Bánh Mì sandwich is served with marinated beef and veggies.
for centuries. Dublin’s Pass makes its Scottish Eggs by hard boiling and pickling them. Next up, they wrap the peeled eggs in sausage and breadcrumbs before lightly frying them. They’re filling and delicious on their own, but no bite is complete without a dip in the house spicy mustard. Salt, acid and heat all combine to make this appetizer a crowd-pleaser.
FRIED & TRUE | BY TESSA COOPER
COCKTAIL HOUR
Call
Us
Old Fashioned
Head to Tabak Co. Cigar and Whiskey Bar for a fresh take on a classic drink.
BY TESSA COOPER
MY HUSBAND IS quite the whiskey cocktail enthusiast, and one of his favorites is the smoked old-fashioned from Tabak Co. Cigar and Whiskey Bar (Spring eld). He says it’s the perfect sipper for the chillier months ahead. This warming beverage features a straight rye whiskey from KC-based Union Horse Distilling Company, and even though it’s 121.4 proof, it still has a very smooth avor
pro le. A few dashes of aromatic burnt orange bitters and a hint of simple syrup take the edge o the rye. Tabak Co. smokes the drink
That Metro Espresso
Try Metropolitan Grill’s new menu addition, the espresso sundae.
IN OUR BOOK, enjoying ice cream is a year-round sport. There’s no cozier spot to indulge this fall and winter than under the dim mood lighting at Metropolitan Grill (Spring eld). They recently added some new additions to the dessert menu, one of which is an espresso sundae served in a martini glass. The scoop of creamy espresso ice
cream sits beside a generous helping of whipped cream with a sprinkle of raw sugar and a few thoughtfully placed berries. But it’s the Luxardo reduction sauce, made with Maraschino cherries, that makes this dessert one that you won’t really want to share. Make sure you curate each bite perfectly, with each of the components present on the spoonful.
with a blend of house tobacco and serves it with a little heap burning on the tray, so it gives o a similar cozy aroma as a camp re.
CREAM OF THE CROP
Can’t Live Without It
Spice up your favorite dishes with Daniel Ernce’s OG Vegan Chili Cronch, our new favorite, and slightly addicting, condiment.
BY TESSA COOPER
We just discovered the goodness that is Daniel Ernce’s OG Vegan Chili Cronch, and now we can’t stop putting it on everything. Nothing is safe. Our breakfast sandwiches, noodles and roasted vegetables are all getting a little helping. And although we’ve yet to try it, Ernce says it even tastes good on ice cream. Like any good chili crisp on the market, it is spicy and smoky, but there are some added ingredients that set it apart. Perhaps the most noteworthy is the addition of potato chips, which gives it that unmatched texture. The other standout components are the salt and acid. “I find most chili crisps out there don’t have either, which leads to sort of a flat, flabby flavor,” Ernce says. Pick up his Chili Cronch at Cherry Picker Package + Fare.
PHOTOS BY TESSA COOPER, KATY ST. CLAIR
SWEET SPOT / BY TESSA COOPER
Date Night
Level up your date night and enter to win our Great Dates Giveaway! We've partnered with local gems to bring you one-of-a-kind date night experiences for you and your honey ranging from romantic dinners and getaways to exciting adventures. Valued at more than $2,500, these prizes are sure to make your date night unforgettable. Enter to win October 29–November 12.
IN THE KITCHEN
Cozy Up With a Cup
Try your hand at making these fall co ee staples, a maple brown sugar latte and salted caramel latte, the perfect way to cozy up.
BY TESSA COOPER
BY
PHOTO
KATY ST. CLAIR
WHEN BRICK & Mortar Coffee’s ownership changed hands in 2022, the shop started putting out deliciously creative seasonal beverage menus that immediately caught our attention. We’ve seen uncommon avors like sweet ube and pineapple make their way into their seasonal lattes alongside crowd-pleasing classics like honey lavender and pumpkin spice.
Maple Brown Sugar Latte
Part of the fun of going out to Brick & Mortar for a specialty beverage is getting to sip on a drink that features their housemade syrups. But if you’re in the mood to treat yourself to specialty latte at home, you don’t have to whip out a saucepan and make your own simple syrup potions. Owner Jon Marsh shared two easy-tomake latte recipes with us that are perfect for the tail end of fall, and the avors come from a unique combination of basic and easy-to- nd ingredient staples.
RECIPE
This cozy fall latte tastes just as delicious hot as it does iced, and you can make it using ingredients that you most likely already have on hand.
Ingredients
15 grams pure maple syrup
10 grams brown sugar
6–10 ounces milk or milk alternative
2 shots espresso
Ice (optional)
Optional special equipment: Espresso machine
Tip: No espresso machine? No problem. In both the maple brown sugar latte and salted caramel recipes, you can substitute 4 ounces of cold brew concentrate for the espresso in the iced version. Just lower your milk to 6 ounces.
Hot version directions: Pull a double shot of espresso. Mix maple syrup and brown sugar together in the double shot of espresso. Steam 10 oz milk and pour over the top of the espresso mixture.
Iced version directions: Fill a 12 oz glass to the brim with ice. Pour in 10 oz cold milk or alternative. Pull a double shot of espresso. Mix maple syrup and brown sugar together in the double shot of espresso. Pour the espresso mixture over the milk and ice. Stir and enjoy.
Salted Caramel Latte
If you’re a bit tired of pumpkin spice lattes by the time November hits, this latte is a great cozy alternative.
Ingredients
30–40 grams caramel sauce
6–10 ounces milk
2 shots espresso
Pinch of flaky salt
Ice (optional)
Optional special equipment: Espresso machine
Tip: If you do elect to sub cold brew for espresso in this recipe, you can more easily integrate the caramel sauce and salt into the drink by mixing them with a splash of hot water beforehand.
Hot version directions: Pull a double shot of espresso. Combine 30 g caramel sauce with the double shot of espresso. Steam 10 oz milk and pour over the top of the espresso mixture. Add a pinch of flaky salt to the top of your completed latte.
Iced version directions: Fill a 12 oz glass to the brim with ice. Pour in 10 oz cold milk or alternative. Pull a double shot of espresso. Combine 40 g caramel sauce and a pinch of salt in the double shot of espresso. Pour the espresso mixture over the milk and ice. Stir and enjoy.
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.
$ = under $10, $$ = mostly $10-20, $$$ = $20 or more
Food hall. There are 10 restaurant concepts, the full-service Wisner Bar and a fun 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, baked goods and light lunch fare at Lindsay’s Kitchen & Bistro, 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. $–$$ L D d
650TAPAS
3371 E. Montclair St., Springfield, 417-8272777, tapas65.com
Spanish. Try a variety of small plates to share with your friends at this Spanish-style spot. Dishes include things like burrata topped with sautéed mushrooms and marinated tomatoes, char-grilled oysters, charcuterie and lots more. There are larger entrees too, like paella and other tasty dishes. $$–$$$ D
ANDY B’S ENTERTAINMENT CENTER
1127 E. Battlefield Road, Springfield, 417-8831234; 405 Branson Landing Blvd., Branson, 417-213-8631; bowlandybs.com. American fare. This spot o ers lane-side food service and a menu full of hearty, tasty fare like burgers, pizzas, pasta and more. $ L D
AVIARY BY LAVENDER FALLS
2144 E. Republic Road, Suite E120, Springfield, 417-881-9736; aviarycafe.com Crepes and bistro fare. This spot has long been known for crepes in both savory and sweet varieties. But there’s so much more besides crepes. Be sure to try dishes infused with Lavender Falls flavors, like the lavender honey and goat cheese appetizer. $–$$ B L D d
BAIR’S SPORTS GRILL
Several Ozarks locations; bairsburgers.com Burgers. There are 22 appetizers and 50 burgers on the menu at Bair’s, plus plenty of non-burger
BIG WHISKEY’S
Several Ozarks 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. $$ B L D d
BLACK SHEEP BURGERS & SHAKES
CAFE CUSCO
234 E. Commercial St., Springfield, 417-8688088, cafecusco.com
Peruvian. This menu is packed with fun and unexpected dishes that are inspired by the cuisine of Peru and the Andes Mountains. A few standouts: the black bean quinoa burger with avocado spread, the Lomo Saltado, and a host of delicious entrees. $$ L D d
CANYON
GRILL
RESTAURANT
sandwiches, great chicken wings and salads. We love the burger that is topped with ranch dressing and fried pickles. $ L D d
BIG EASY GRILL
3641 E. Sunshine St., Springfield, 417-832-0040 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. Or you could just keep it simple and dig into the peel-andeat 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. $$ B L D d
Several Ozarks locations; blaaacksheep.com Burgers. Chow down on the Good Yogi; two grassfed patties are topped with white cheddar, lettuce, onion, pickle and baaad sauce—house-made Thousand Island dressing. The shakes are great here too, with both kid-friendly options and grown-up versions with alcohol. $ L D
BLUE HERON FARM & BAKERY
206 E. Commercial St., Springfield, 417-701-1130 Farm-to-table. All of the freshly baked pastries and breads are amazing here. They do some creative things with pastry, like tender galettes filled with lemon curd. Many ingredients are from Blue Heron Farm and other local and regional producers. We love the sausage roll served with pickles and whole-grain mustard, and the almond croissant is oh-so-dreamy. This spot o ers occasional baking classes, in case you want to learn the tricks of the trade. $ B L
If you have a foodie story idea, news about a local restaurant, or a correction to one of our Dining Guide listings, email our editorial team at yum@417mag.com.
at Dogwood Canyon Nature Park, 2038 W. State Highway 86, Lampe, 800-225-6343, dogwoodcanyon.org
American. Located on the grounds of the sprawling, spectacular Dogwood Canyon nature preserve, the Canyon Grill Restaurant oozes rustic elegance and boasts a menu inspired by its earthy surroundings. Try the bison burger made with bacon and caramelized onion.
$–$$ 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, this is a great spot to sip and eat with friends. Try the hummus and whipped feta shareable, or one of the entrees like cacio e pepe or confit chicken. $$– $$$ L D d
CHATEAU GRILLE
415 N. State Highway 265, Branson, 417-243-1777, chateauonthelake.com
Contemporary American. Located at Chateau on the Lake, Chateau Grille o ers gorgeous views of Table Rock Lake. The restaurant focuses on upscale, seasonal cuisine, flying in fresh seafood and sourcing local ingredients for the award-winning menu. $$$ B L D d
CHERRY PICKER PACKAGE + FARE
601 S. Pickwick Ave., Springfield, 417-986-5800
Contemporary American. What do you get when you combine a co ee shop, bar, cafe and liquor store?
Cherry Picker Package + Fare. A small selection of sandwiches, soups and salads is served daily. We’re big fans of the To Brie or Not to Brie—an Artisan Oven baguette topped with salted butter spread, thinly sliced ham, apricot preserves and a slice of brie. A er your meal, order an adult beverage at the bar or pick up a bottle of wine to enjoy at home. $ B L D d
CLUB 609
609 S. Main St., Joplin, 417-623-6090, club609.com
American. The menu is large at this Joplin mainstay, and it o ers everything from sandwiches to delicious steaks. Don’t miss the pecan-encrusted chicken or grilled ahi tuna entrees—and be sure to order them with a side of flash-fried spinach. There is a wide variety of entree salads (you have to try the Cobb), and soups are made fresh. $$ 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 Parisian sandwich with rosemary ham, President’s butter and Gruyere on a baguette. Is it just a ham sandwich? Nope. It’s the best ham sandwich you’ve ever had. $ L 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. The entrees change with the season and are always the perfect blend of rustic and upscale. Brunch Sundays. $$–$$$ B L 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. For something hearty, try the pork belly shrimp and grits—it packs a bit of spice! Try the hickory smoked prime rib Thursday through Saturday. Don’t miss the chocolate cobbler for dessert. The Keeter Center also has a creamery that o ers up some delightful homemade ice creams and sorbets. The extensive brunch bu et on Sundays is excellent. $$ B L D d
American. Serving elevated bar food and creative, hearty entrees, Downing Street Pour House is the brainchild of the award-winning barbecue slingers who own Gettin’ Basted. Must-try dishes include the giant Bavarian pretzel appetizer (so much fun), the queso-smothered tamales and the blackened mahi mahi entree. Don’t miss the wagyu burgers. $–$$ 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.
$$ B L D d
FIRE & ICE
2546 N. Glenstone Ave., Springfield, 417-8665253, oasisfireandice.com Global cuisine. This spot (located inside Oasis Hotel & Convention Center) specializes in dry-aged steaks and certified Angus beef and has a delicious menu that changes with the seasons. Be sure to try the Fire & Ice Whiskey Burger with a Maker’s Mark whiskey glaze and crispy fried onions. Other tasty options include seared Japanese tuna loin, adobo-rubbed flat iron steak, red curry lamb chops, and more. Sit at the bar for a unique experience. $$ L D d
FUEL FRESH AMERICAN GRILL
3405 76 Country Blvd., Branson, 417-3371786, facebook.com/ FuelFreshAmericanGrill American. A er you work up an appetite racing gocarts at Tracks Family Fun Park, head to Fuel Fresh to fuel up. They serve hearty fare like barbecue nachos, poutine, a couple of loaded burgers, entree salads and more. Don’t miss the smoked whole chicken wings with Black Rifle co ee rub, and try the cinnamon-sugar pretzel for dessert. $–$$ L D d
Finest Experience the
THE GARRISON
at Finley Farms, 802 Finley Farms Lane, Ozark, 417-210-6644, finleyfarmsmo.com
Shareable fine dining. Located beneath the Ozark Mill at Finley Farms, The Garrison features a dark and moody speakeasy vibe, a fine dining menu and a beautiful riverside patio. Try the mini pot roast, the forest panzanella salad or the delightful rosemary pound cake. Be sure to order one of the delicious cocktails—especially the refreshing Mill Pond that goes great alongside all the dishes we tried. $$$
THE GROTTO
301 E. Battlefield Road, Springfield, 417-886-9600 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 grilled salmon sandwich with a side of the sweet-and-yummy sweet potato fries. $ L D d
HACKETT HOT WINGS
520 S. Main St., Joplin, 417-625-1333, hacketthotwings.com
HARVEST RESTAURANT
8011 E. State Highway AD, Rogersville Farm-to-table. 417-8303656. 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 the season. $$$ D d
American and more. It’s all about variety when it comes to the food at HyVee, so it’s a great place to find something for every member of your family. You have a hibachi grill, a pizzeria, hearty comfort food, sushi, Chinese dishes and Wahlburgers burgers. $–$$ B L D
LA HABANA VIEJA
220 E. Commercial St., Springfield, 417-7715723, la-habana-vieja.com
METROPOLITAN GRILL
2931 E. Battlefield, Springfield, 417-889-4951, metropolitan-grill.com
Eclectic fine dining. Known for its delectable flash-fried spinach, 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 and delicious to be excited about—served in a familiar space. The cocktails are delicious, the wine menu is wonderful and the service is always top-notch. $$$ D d
NEARLY FAMOUS DELI & PASTA HOUSE
2708 S. Glenstone Ave., Springfield, 417-8833403, nearlyfamous.net
Deli and Italian. Regulars love the weekly specials: egg salad on Fridays, pear sandwiches on Thursdays and more. The tomato soup is fantastic, and it goes well with just about any sandwich at this friendly spot. It’s hopping at lunchtime, and the dinner hours o er a menu filled with tasty pasta dishes. They’re a good stop for a weekend brunch as well. $$ B L D
NEIGHBOR’S MILL CAFÉ & BAKERY
Monday–Friday: 11 a.m.–2 p.m. Hours
Monday–Saturday: 4:30–11 p.m. Sunday: Closed
American. Sometimes you just need a big plate of some good chicken wings. The wings at Hackett Hot Wings are fantastic and we’ve heard rave reviews. There are 13 hot wing flavors (ranging from tame barbecue sauce to super-fiery hot sauces that pack a huge punch). But we’re partial to the delicious hot and honey sauce and the tasty house dry rub. In addition to wings, you can find tasty treats like sweet potato pu s, cheese curds, fried pickles and more. $ L D
Cuban. Find great mojitos and a menu full of Cuban fare at this Commercial Street eatery. Try the ropa vieja, Cuba’s national dish of beef brisket, rice and veggies. You can also get an appetizer of yucca fries, or ceviche that’s served with plantain chips. For dessert, be sure to grab some of the tres leches cake. $$–$$$ L D
MACCHEESY’S
1920 E. Independence St., Springfield, 417-3513084; 2202 S. Range Line Road, Joplin, 417-6918256; maccheesys.com American. There are 18 varieties of loaded macaroni and cheese and 10 types of grilled cheese sandwiches on the menu here, along with soups, salads and some over-thetop shakes. $–$$ L D
1435 E. Independence St., Suite 110, Springfield, 417-720-4162; neighborsmill.com
Deli and bakery. This full time bakery o ers a hearty menu packed with sandwiches, soups and salads. Don’t miss the honey pecan chicken salad, which comes on Bronze honey wheat bread, or the Reuben, which comes on pumpernickel rye bread. They have two soups of the day, one of which is vegetarian. Don’t forget to grab a loaf of bread; the Neighbor’s Best loaf makes truly top-notch avocado toast. $ B L D
THE ORDER at the Hotel Vandivort, 305 E. Walnut St., Springfield, 417-832-1515, theordersgf.com
New American. Step inside the Vandivort Hotel and turn le for a downtown-Springfield dining experience not to be missed. The atmosphere is trendy but relaxed while the food is an elevated take on American cuisine prepared in a from-scratch kitchen. Try Executive Chef Calvin Davis’s spin on cashew chicken or the market fish specials that change daily. Brunch is excellent here too. $$–$$$ D
OSAGE RESTAURANT
at Top of the Rock, 150 Top of the Rock Road, Ridgedale, 1-800-2256343, topo herock.com
American fine dining. Take in beautiful views from the dining room at Osage Restaurant, located at Top of the Rock, and enjoy fine dining that includes steaks and roasted chicken. The fried chicken is stellar, and the cocktails menu always o ers created and delicious options. Downstairs is the End of the Trail wine cellar. $$$ 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 that are made with ingredients grown right at Finley Farms. Don’t miss the incredible risotto fritters appetizer made with artichoke, sausage, mozzarella and served over a pickled pepper aioli. We also love the Chicken & Dumplins made with cornbread gnocchi and the simply delicious gem lettuce salad. Happy hour deals are always great here too. $$–$$$ 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. And if you’re looking for something on the lighter side, the menu o ers several tasty salad options. Keep an eye on their website for updated seasonal hours. $$ L D
QUEEN CITY SOUL KITCHEN
1626 N. Boonville Ave., Springfield, 417-3798614, facebook.com/ QueenCitySoulKitchen Soul food. The menu changes from week to week here, but the o erings are always delicious. Find comforting fare like meatloaf, fried chicken wings, smothered pork chops and more. Make sure you leave room for dessert because there are always classics like peach cobbler. $–$$ 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. $$ B L D
RED ONION CAFÉ
204 E. Fourth St., Joplin, 417-623-1004, redonioncafe.com
American and Italian The Tuxedo Chicken is a customer favorite. Diners also love the bacon-wrapped shrimp, the blackened tuna sandwich or Dave’s fried chicken salad. There’s a section of the menu with low-carb and gluten-free dishes. $$ L D
Indulge in the Patchwork Pork and savor the freshest flavors in the Ozarks at The Order. The seasonal menu offers a modern twist on Missouri cuisine, featuring locally sourced ingredients and expertly crafted cocktails. Don’t forget to plan ahead for complimentary valet service with your dinner reservations.
305 E. Walnut St., Springfield 417-851-5299 | theordersgf.com Brunch:
Habanero’s Mexican Restaurant + Cantina has become a local favorite, expanding to multiple locations across the Ozarks. xperience vi rant flavors festive am iance and authentic Mexican cuisine!
arthage, Springfield, epu lic, oming Soon to oplin ha anerosme icancantina.com
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 brand-new flavors too from owner Chef Tiny. Come for flashfried spinach and chicken spiedini plus Chef Tiny’s originals. $$$ D
SPLIT SOCIAL KITCHEN
3027 E. Sunshine St., Springfield, 417-7557155, splitspringfield.com American. Come for creative and beautifully prepared shareables. Try the Fickle Pickle fried chicken sandwich served with fried pickles. The French Onion Fantasy rigatoni is great too, with French onion cream sauce. $$ B L D
ST. MICHAEL’S SPORTS BAR & GRILLE
301 South Ave., Springfield, 417-865-2315
American. The burgers are top-notch, and the huge salads topped with seasoned grilled chicken breast are a favorite. Come hungry enough to order dessert because the cakes are stellar. Our favorite is the banana cake. $–$$ L D
TEA BAR & BITES
621 S. Pickwick Ave., 417-866-7500, teabarandbites.com. Bistro fare. Try the curry chicken salad or the yummy quiche with beautiful, flaky crust. The menu features plenty of vegan, vegetarian and gluten-free options. There are tasty baked goods too, like caramel rolls or coconut cream cupcakes. $ B L D d
UNDERCLIFF GRILL
& BAR
6375 Old Highway 71, Tipton Ford, theundercli grill.com
American. This restaurant is built into a cave. Come for hearty sandwiches and entrees, like the Miner’s Burger or the Boomtown Fried Chicken. $ B L D
VAN GOGH’S EETERIE
334 E. Commercial St., 417-344-0085, vangoghseeterie.com Indo-Dutch. Dutch pancakes, chicken witlof and other Indo-Dutch and Dutch-inspired cuisine populate the menu at this Commercial Street hotspot. We love the pancakes and the Liza’s Stamppot entree. For something sweet, the Liege wa es are incredible. $$ B L D
Hot Drinks, Cool Treats
We’ve had a big a ogato-shaped hole in our hearts ever since Green House Co ee + A ogato Bar closed. However, it looks like another co ee and ice cream shop is opening soon in Spring eld. Starting this winter, Sips & Scoops will serve up co ee, espresso and shakes (and perhaps, we hope, a ogatos?) from 3202 W. Republic Rd., Ste. 500. Side note: This is right by Jump Mania, so it’s in a prime location to get a little something for you and a little something for your little one before or after a playdate. Construction is still very much underway, but you can follow along with the process on their Instagram page.—Tessa Cooper
BARBECUE
BUCKINGHAM’S SMOKEHOUSE BBQ
2002 S. Campbell Ave., 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 smoked salmon topped with horseradish sauce. And don’t miss the jalapeño bottle caps. $ 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. If you’re in a sandwich mood, try the piledhigh City Smokestack. $–$$ L D d
CROSSTOWN BBQ
1331 E. Division St., Springfield, 417-862-4646
Try the ribs or the brisket. The Big Pappa Dinner is a signature dish, and it features tons of meat including ribs, brisket and hot links. We loved the smoked chicken salad for something that feels healthy and indulgent at the same time. And as for sides, you have to go with the crispy fried okra. $–$$ L D
GETTIN’ BASTED
2845 W. Highway 76, Branson; 606 W. Mount Vernon St., Nixa; gettinbasted.com
Come here for award-winning barbecue. The seven wagyu burgers on the menu are fully loaded, and the apps game is strong with barbecue nachos and more. $–$$ L D
HEADY BAR-B-QUE CO.
573 E. Elm St., Republic, 417-732-4227, headybbq.com
This spot specializes in Kansas City–style barbecue. Among stellar ribs, brisket and more perfectly prepared meats, you can find unexpected dishes with a barbecue spin: nachos, salads, a burrito. $–$$ L D
PAPPY’S PLACE
943 N. Main Ave., Springfield, 417-866-8744
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.) The restaurant’s daily specials are delicious, too. $ 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
Billy Gail’s in Branson has been a beloved breakfast hotspot for ages. The Ozark spot and has become just as popular. Come for massive pancakes and other breakfast fare. The Ozark location serves dinner on the weekends. $ B L D
THE BRUNCHEONETTE
424 N. Main St., Joplin, 417-781-3447, thebruncheonette.net
We love the creative takes on eggs Benedict at smallbut-mighty restaurant The Bruncheonette, whose menu changes weekly but is always interesting. Don’t miss your chance to order a plate of poutine, handcut fries topped with gravy, shredded cheese and a poached egg. $ B L
SWEET STUFF
EARLY BIRD BREAKFAST PUB
1717 E. Cherokee St., Springfield, 417-885-8088
This spot serves up creative breakfast fare and has a full-service bar churning out breakfast margaritas and the ilk. Bonus: Those breakfast margs are made with orange marmalade for a nod to the day’s first meal. Don’t miss the tacos, burritos, traditional breakfast fare, sandwiches and more. There’s even a chicken and wa es sandwich.
$ B L d
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 (like the one filled with quinoa, sausage, mushrooms, tomatoes, kale and eggs), lemon-ricotta pancakes, avocado toast, a superfood bowl with chia pudding and fruit and lots more. There are a few varieties of eggs Benedict (we love the one topped with bacon and avocado). $ B L
GAILEY’S BREAKFAST CAFÉ
220 E. Walnut St., Springfield, 417-866-5500
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, choice of meat, two eggs and either hash browns or sweet browns. Gailey’s is known for breakfast, but the restaurant also has a tasty lunch menu. Breakfast and lunch are served all day, and the weekly dish and cocktail specials are always a fun change of pace. $ B L
JW’S KITCHEN
2111 E. Republic Road, Springfield, 417-306-9997
This brunch spot comes from the owners of Farmers Gastropub. It features excellently prepared favorites and some fun surprises. You can get biscuits with chocolate gravy (a southern American favorite) or a full English breakfast (black sausage included) and everything in between. $$ B L
THE EUROPEAN
105 Park Central Square, Springfield, 417-986-4646, theeuropean417.com
The pastries are picture-perfect and taste just as good as they look. The cardamom buns are luxurious comfort food. And the breakfast and lunch dishes are inventive and superbly executed. We love the mouse cakes, the macarons and the strawberry pancakes—or the shakshuka when we want something savory. $ B L
SLEEPY OPOSSUM
CAFE
1423 E. Cherry St., Suite 101, Springfield, 417-379-9401, 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. At dinnertime, you can get everything from veggie-based small plates to hearty and comforting meatloaf entrees. $ B L
VILLAGE INN FAMILY RESTAURANT
Multiple 417-land locations, villageinn.com
Try the skillets, eggs Benedict and, of course, the super-tasty pies. We love the crepes and other sweet breakfast o erings, too. And of course, grab a slice of pie. $ B L D
FRESH NEW EATS
Chuy Gets His Own Spot
We think you’re really going to like this news. If you’ve eaten at Avanzare Italian Dining over the years, you’ve gotten to taste the talents of chef Chuy Garcia. He’s been hard at work solidifying the plans for his own restaurant, and he’s ready to share the news. ShowMeChuy is set to open at the southeast corner of Republic Road and Fremont Avenue (1410 E. Republic Rd., Spring eld)—hopefully this month! The restaurant will serve Italian-Mexican fusion fare, which will blend the talents he honed at Avanzare with the avors from his home state of Jalisco, Mexico. We asked him to tell us about one dish he is really looking forward to serving, and he delivered. His namesake dish, Chuy’s Pork-Chop, will be pan-seared with a side of garlic oil and herb pasta topped with fresh mango pico de gallo. We don’t know about you, but our mouths are watering. We will keep you updated on the exact opening date.—Tessa Cooper
CHINESE
BAO BAO CHINESE BISTRO
2101 W. Chesterfield Blvd., Suite A104, Springfield, 417-877-7505
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. Try the salt-and-pepper pork, a super-tender duck entree, the veggie-filled wonton soup, or the jiaozi dumplings. $ L D
CHINESE CHEF
3029 S. Campbell Ave., Springfield, 417-8834770, facebook.com/ chinesechefcampbell Classic Springfield-style Chinese food is on the menu at Chinese Chef, like kung pao chicken. $ L D
CORNER 21
1730 E. Republic Rd. Ste. A, corner21us.com
This restaurant might look tiny from the outside, but its menu o ers a large variety of authentic Chinese dishes, including several Szechuan-style meals. You’ll even find dishes that aren’t common on local Chinese restaurant menus, such as braised pork belly with rice noodles, ribeye and enoki mushrooms in a curry broth, crispy fried pumpkin, spicy Szechuan fish and so much more. We loved everything we tried on a recent visit, especially the lamb cumin and the Szechuan shrimp. For a meat-free option, the Mix Vegetable with Special Sauce is a bright and delightful dish. We’re obsessed with the pork steamed buns, some of the best around. $ L D
HONG KONG INN RESTAURANT
Several Ozarks locations. This spot serves Chinese favorites and tasty egg rolls. The Szechuan chicken is a favorite and packs quite a spicy punch. $ L D
LEONG’S ASIAN DINER
1540 W. 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 delicious here, and we like to dip them in the bold and spicy homemade mustard. The egg rolls are a classic, made from scratch with a peanut butter flair. The signature dishes are great, but be sure to keep an eye out for new items, as they change up their menu a couple times a year. $–$$ L D
LUCY’S CHINESE FOOD
Several Ozarks 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. $ L D
COFFEE SHOP FARE
ARCHITECT COFFEE
1604 E. Republic Road, Springfield, 417-771-5030, architectco eeco.com
This Instagram-chic coffee shop on Springfield’s south side o ers 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, especially when they o er some version of a refreshing espresso tonic. $ B L
BIG MOMMA’S COFFEE & ESPRESSO BAR
Two Springfield locations, 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. $ B L D d
THE BLACK LAB COFFEE CO.
545 E. Elm St., Republic, 417-647-5125, facebook. com/theblacklabllc; 3541 S. Lone Pine Ave, Springfield
This casually canine-inspired co ee stop is Republic’s place to be for a piping hot Labbuccino, and their second location in Springfield serves all the same pup-inspired drinks and menu items. Try the Black Lab, which includes to ee nut and chocolate. $ B L
CAFE CUBANO
3650 E. Sunshine St., Springfield, 417-8877777, facebook.com/ countrygirlsespresso
Aside from all of the delicious co ee drinks, the real must-try item here is the authentic Cuban sandwich, served pressed on Cuban bread. Cafe Cubano’s’ signature is its Cafe Con Leche with scalded milk. We also love the guava pastry, a huge treat that costs less than $2 and is filled with delectable, tropical sweetness. For breakfast, the pressed bacon and cheddar burritos are a favorite thanks to thick-cut bacon. $ B L D
CLASSIC ROCK COFFEE
1900 W. Sunset St., 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. $ B L 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
CUFFLINK COFFEE
215 S. Grant Ave., Springfield
This ca einated o shoot of Mother’s Brewing Co., serves a variety of co ee, espresso and tea drinks. You can also find some sweet treats there as well, like blueberry or banana nut mu ns. $ 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
DARK STONE COFFEE
1826 E. Turner St., Springfield, 417-450-9648, darkstoneco ee.com
This drive-thru-only co ee trailer has a menu of classic co ee and espresso drinks alongside fun flavored lattes. If you’re feeling adventurous, try the Sugar & Spice made with the heat of a little bit of ghost pepper. We like to get the lattes blended, and we hear the French Silk flavor is absolutely to die for. It’s perfect for a quick on-the-go co ee run when you don’t have time to get out of the car. $ B L D
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. The cortado is always well done. And we love The Formation (espresso with vanilla, cinnamon and honey) prepared as a frappe when we’re feeling indulgent. Don’t miss the delish breakfast and lunch fare too. There are excellent biscuits and gravy on the weekends only, and options like smoothie bowls, breakfast burritos, sandwiches and salads every day of the week. Specials are great too. $ B L D •
EURASIA COFFEE & TEA CULTURE CAFE
445 E. Commercial St., 417-720-1949, culturecstreet.com
This co ee roaster with a mission also serves some tasty fare in its Culture Cafe. In addition to carefully cra ed cups of co ee, there are excellent lunch items. We love ordering the miso caramel latte too. $
B L D d
KINGDOM COFFEE
211 S. Market Ave., Suite 100, Springfield, 417-3501234; 2896 S. Lone Pine Ave., Springfield; kingdomsgf.com
The co ee menu features classic espresso drinks, like cappuccinos, macchiattos, mochas and more. We love the classic cortado the most, and the not-toosweet and super-creamy iced matcha latte is truly delicious. The seasonal drinks are always a treat here, too. If you can get your hands on it, be sure to order a cheddar and chive scone (and ask them to warm it up!). $ B L D d
MUDHOUSE COFFEE
323 South Ave. Suite B, Springfield, 417-8321720, 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. Try the delicious cheesecake slices too.$ B L D
THE PRESS COFFEE & JUICE BAR
2710 S Glenstone Ave, Springfield, 417-771-5950 Asian fusion. This wholefoods cafe o ers organic dishes with ingredients from local market vendors. Juices are organic and cold-pressed. The real draw here is the MexicanKorean fusion menu, featuring gogi nachos, kimchi fried rice and street tacos. $ B L D d
ROOTS COFFEE BAR
1645 W. Republic Road, Springfield, 417-8776889, facebook.com/ rootsco eebar
Grab a cup of joe on the go or stay awhile and order a breakfast sandwich at this versatile co ee shop. Be sure not to miss the Smash Brown: a fried egg, cheese and hash brown sandwich topped with sausage, house-made brisket or pecan smoked shoulder bacon and served on a potato bun. $ 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) or a botanical latte made with things like beetroot, turmeric and more. When you’re hungry, munch on one of the loaded toasts, a grazing tray, a smoothie bowl and more. In the plant lab, you can buy a plant and a pot and then put them together while you sip a co ee or a cocktail. $ B L
The Workshop is a co ee shop and gathering space. 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). Don’t miss the delicious creamy chicken salad; it’s excellent. As for drinks, we love The Workshop Shake, a shaken iced latte with vanilla bean syrup, cinnamon and honey. Their take on a London Fog, featuring pH lavender syrup, is delicious too. You can also sign up for handson workshops and classes. $ B L d
DELIS
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. You can’t go wrong with the pastrami sandwich that’s incredibly meaty piled high just like they do it in New York City. $ 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. There are also soups, salads and desserts—like the banana pudding that we’re dying to try. $ B L D
THE SANDWICH SCENE
208 W. McDaniel St., Springfield, 417-685-9682, thesandwichscene.com
This spot slings some seriously good sammies. Don’t miss the Eurbano, made with mojo pork, housemade terrine, ham, Swiss and spicy giardiniera. Keep an eye out for any of the get-them-while-you-can specials that are always creative and delish. You can even get a bag of plantain chips as a side. $ L D
THE SUB SHOP
1721 E. Seminole St., Springfield, 417-8873804; 456 W. McDaniel St., Springfield, 417-8318077
The Fighter Pilot sandwich comes fully loaded with salami, pepperoni, cheese, banana peppers, lettuce and sub sauce. 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 pumpkin pie). Try the Ozarks Turtle sundae, a classic concoction with caramel, hot fudge and toasty pecans. There are several sundae and concrete options, plus root beer floats and Italian ice pops. $ d
BOX TURTLE CREAMERY
1458 E. Cherry St., Springfield
Frozen treats. From Dani Hunnell, the owner of Sleepy Opossum Cafe, this cute little creamery in the Rountree neighborhood serves handmade scoops in flavors ranging from familiar to adventurous. We loved the banana-honeycomb ice creams the most so far. $
HURTS DONUT
320 Park Central West, Springfield, 417-7194119; 1111 E. Republic Road, Suite 164, Springfield, 417-7557574; wannahurts.com Donuts. Outside-the-box toppings cover these super-delicious doughnuts, and they are available 24 hours a day in downtown Springfield. A customer favorite is the maple-bacon bar. $
LA BOBA CAFE
1601 W. Sunshine St., Suite D, Springfield, 417720-1328 facebook.com/ labobacafe
Boba tea. Here you can get boba tea in a huge variety of flavors and formats, from regular tea to milk tea and smoothies. Toppings include black boba, crystal boba and several flavors of jelly and popping boba. Try the tiger milk tea. $
LUCKY CAT BOBA TEA & TAIYAKI
3424 S. Glenstone Ave., Springfield, 417-351-3136 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 that come in a variety of flavors like sweet red bean, Nutella, vanilla custard and more. If you want something savory, try the porkfilled steamed buns. $
PRAIRIE PIE
307 S. Je erson Ave., Springfield, prairiepie.com Pie and cookies. Prairie Pie makes stellar all-buttercrust pies in flavors that range from classic to inventive. The caramel apple pie is an elevated take on a classic and is quite popular. Any of owner Eleanor Taylor’s pies made with rhubarb (some with cherry, some with strawberry) are superb. Stop by the storefront for other o erings as well, such as savory pot pies, cookies and crazy-good mashed potatoes.
$–$$
SOCIETEA
1653 E. Sunshine St., Springfield, 417-7204094, facebook.com/ societea.
Boba tea. Bubble tea is the name of the game at this authentic spot where the matcha milk tea and the matcha roll cake are both must-try o erings. We love that you can customize the sweetness level of your drinks and top them with a few fun options we don’t see o en at other boba tea spots in the area (like big pieces of homemade coffee jelly, or creamy cheese foam). Our favorite is the fresh strawberry milk tea with crystal boba. $
ST. GEORGE’S DONUTS
Several Ozarks locations, 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 (pro tip: top them with grilled onions), foot-long hot dogs with chili and cheese and more. $ L D
CASPER’S
937 S. Glenstone Ave., Springfield
Chili. This local favorite is getting settled into a new location on Glenstone Avenue that’s filled with bright colors and a kitschy vibe that’s both Casper’sfamiliar and also brand new. 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 luscious chili cheese fries while you’re there. Another yummy favorite: ham and beans with cornbread when you can get it on special. $ B L 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, or satisfy your sweet tooth with a
Nutella and strawberry grilled sando—it’s nuts. Dru ’s also o ers a robust brunch and breakfast menu. We love the breakfast bowls, especially the Swipe Right with eggs, hash browns, jalapenos, avocado, bacon and cheddar. $ L D
RED’S GIANT HAMBURG
2301 W. Sunshine St., Springfield
Burgers. A revival of the Route 66 staple (the original Red’s is rumored to be the country’s first drive-through restaurant), this diner serves up as much nostalgia as it does classic burgers. Opt for the stacked high griddle burgers served with fries or onion rings, slurp on a malt or milkshake, or try out some of the newer gluten-free options. $ B L D
THE SQUEEZE INN
404 RB Road, Stockton, 417-276-6302
Burgers. Head up to Stockton to try one of the yummiest and most unusual burgers in 417-land. Order the Squeeze with Cheese, a ⅓-pound griddle-cooked burger that’s smothered in so much shredded cheddar cheese that it overflows the patty and creates a “cheese skirt” of crunchy cheddar. It’s huge and so delicious! We really like the French fries here, too. Cash or checks only. $ 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 swimming in a creamy sauce). Stop by for lunch on Fridays and Saturdays to take advantage of the tasty bu et.
$$ L D
NAWAB’S INDIAN CUISINE TANDOOR BAR
3654 S. Campbell Ave., Springfield, 417-844-5050
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. For example, the gol gappay is a crispy little hollow fried ball filled with chickpeas, potato, onion and spices. We love the ras malai dessert: homemade cheese in a sweet, milky, cardamom-infused sauce.
This Joplin spot serves your favorite classic Indian dishes, like karahi chicken, malai ko a and more. For dessert, try the ras malai. Come for breakfast as well, when you can get dishes like masala omelets and stu ed aloo paratha flatbread. Look for the barbecue specials too: seasoned, grilled chicken leg quarters. $–$$ B L D
TAJ MAHAL INDIAN RESTAURANT
1250 E. Republic Road, Springfield, 417-719-4573
You can find all your Indian favorites here on the large menu. There is a variety of naan bread (and it’s so, so so and perfect), many types of curry and rice dishes and fun desserts like rice pudding and gulab jamun (donuts soaked in syrup). We are obsessed with the lamb rogan josh and the chicken jalfrezi, and the bhindi masala (an
okra dish) is a favorite too. Be sure to try their lunch combos, which are a steal and always taste so good.
$$ L D d
ZAYKA INDIAN CUISINE
311 S. Je erson Ave., Springfield, 417-3514400, 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. If you’re new to Indian food, try the pre-set combo meals that feature a lot of di erent flavors. For dessert, you can’t beat a bowl of warm gulab jamun sweet pastry balls. The lunch bu et is also killer when it’s open. $–$$ LD d
ITALIAN
AVANZARE ITALIAN DINING
3240 S. Fremont Ave., Springfield, 417-567-3463,avanzareitaliandining.com
Pasta is always a hit at Avanzare, a longtime Springfield favorite. Veal dishes are top-notch at this Italian eatery, but you’ll have to pick the right night, as they’re only served once or twice a week. Customers love the Bistecca Rosemarino steak and the pasta with seafood in a spicy tomato-based sauce. Indulge in the luscious chocolate torte for dessert. $$$ 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 Delmar location is great for a meal alfresco. $ L D d
BASILICO ITALIAN CAFE
306 Commercial St., Springfield, 417-8739224, basilicoitaliancafe. com
Don’t miss the delicious tortellini carbonara here, or the penne pesto cream with chicken (a dreamy combo of Alfredo and pesto sauces). The lobster and shrimp ravioli in spinach-mushroom sauce is another delight; get it with the freshly made bread. The Italian cream cake is a great option for dessert, and so is the carrot cake. In fact, we’ve heard it’s some of the best carrot cake around. $$ L D d
BELLACINO’S PIZZA & GRINDERS
4560 S. Campbell Ave., Springfield, 417-7204414, bellacinos.com
Bellacino’s is known for its grinders––Yankee speak for sub sandwiches––but pizza, pastas and salads also make an appearance on the menu. We can’t wait to try the house special, which is the Italian grinder: They bake bread and pizza dough from scratch every day. Our favorite pasta is the mushroom ravioli, which is delish. $ L D
BRUNO’S ITALIAN RESTAURANT
416 South Ave., Springfield, 417-866-0007
The bucatini with panchetta, chili oil and basil is a must-try pasta dish. Get it with the arugula salad with pine nuts and Parmesan cheese. Also on the menu is pizza, wagyu steak and lots of excellent entree options. The specials always sound extra-tasty, like the recent o ering of shellfish arancini. $$$ D
FLORENTINA’S RISTORANTE ITALIANO
2690 Green Mountain Drive, Branson, 417-3379882, florentinasristoranteitaliano.com
When you’re hungry for Italian fare during your vacation in Branson, this Italian eatery is the place to go. It serves delicious brick-oven pizzas and pastas on a big menu that has a little something for everyone. Customers enjoy the rigatoni Florentina and lobster mac. $$ L D d
GILARDI’S
820 E. Walnut St., Springfield, 417-8626400, gilardisonwalnut. com
Owner James Martin focuses on handmade pasta and fresh ingredients at this charming little Italian restaurant that makes a wonderful date-night spot. Don’t miss the amazing meatballs in red wine rosemary cream sauce that are served over a bed of creamy goat cheese polenta. And be sure to dine in the outdoor seating area when the weather allows. Open Mon.–Sat., 5–10 p.m. $$$ D d
THE HILL
600 E. Battlefield Road, Springfield, 417-9208850, thehilldining.com
Come hungry to The Hill, chef Angel Kim’s all-youcan-eat destination o ering a wide variety of Italian fare in a fine-dining atmosphere. Fill up on plenty of pastas, brick-oven pizzas, soups, salads, crepes and specialty desserts at stations dedicated to those and other mouthwatering items. $–$$ L D
NICOLA’S RISTORANTE
3631 E. Sunshine St., Springfield, 417-886-3700, nicolasspringfield.com
This restaurant serves a delicious sea bass. Try the lumache: fresh snails sauteed in garlic butter
and baked with Parmesan cheese. Gluten-free pasta and pizza are available. The chicken parmigiano is a highlight definitely worth ordering. The Nicola’s pizza here is also super tasty, and the dessert menu is impressive. Enjoy the spacious outdoor patio when the weather permits, or belly up to the bar for happy hour with friends.
$$–$$$ D d
NONNA’S ITALIAN CAFÉ
306 South Ave., Springfield, 417-8311222, nonnascafe.net. Italian
The seafood lasagna is a must-try dish, and the spicy arrabbiata lasagna is crazy-good. And then there’s that drool-worthy deep-fried lasagna. Basically, if the dish has “lasagna” in its name, you know it’ll be good at Nonna’s. The Tuscan pappardelle ragu is excellent, and the pesto linguine is a delight. For dessert, we particularly love the delectable chocolate torte and the rich and delicious tiramisu. Plus, the homemade cheesecakes are always top-notch. Nonna’s also does a Sunday brunch with regular menu items from 11 a.m.–2 p.m. $$ L D
PASGHETTI’S
3129 W. 76th Country Blvd., Branson, 417335-0690, bransonsbestrestaurant.com
Head to Pasghetti’s in Branson for a family-friendly atmosphere. Try the lemony chicken piccata for dinner, and follow it up with a plate of tiramisu for dessert. Customer favorites include the Pasghetti and Meatball, the sausage rigatoni and the chicken Parmesan. This place is huge and boasts some wild features, like a giant meatball that you walk through at the entrance, two trolley cars, a game room and even a working Ferris wheel. $–$$ L D
Hours: Fri–Sat: 11am–9pm Wed hurs, Sun: 11am 8pm
Come see us at Garbo’s Pizzeria where t. ouis style meets pring eld tradition estled in hester eld illage our handcrafted pizzas pastas appetizers and award winning salads are sure to make this spot your favorite local hangout.
2101 W. hesterfield Bl d., 101 417-883-9010 | garbospizzeria.com
E. Elm St., Republic | 417-732-9888 Hours 11am–9:30pm
PASTA EXPRESS
Multiple 417-land locations, pastaexpress.com
When you’re in a hurry and only pasta will satisfy your appetite, this place is a good bet. The baked mostaccioli is a favorite, and it’s smothered in tons of ooey-gooey melted cheese for a comforting, nostalgic flavor. The house salad is also delish here; make sure you ask for it with cheese and tomatoes . $ L D
PICCOLO
107 West Aldersgate Drive, Suites 1 and 2, Nixa, 417-374-7291, eatpiccolo. com
When you’re craving indulgent Italian fare, Piccolo delivers with a range of piled-high pastas, pizzas, steak and chicken en-
trees. Start things o with the Italian Nachos (fried wonton chips, homemade Alfredo sauce and toppings), or the Balboa balls, juicy meatballs stu ed with mozzarella and finished with goat cheese and marinara. Do yourself a favor and leave room for dessert because you won’t want to miss the incredible cannolis. $–$$ L D d
SALVATORES FRESH
RISTORANTE ITALIANO
1932 W. Retail Lane, Ozark, 417-485-3838, salvatoresfresh.com
The menu here is packed with handmade pastas that are freshly cra ed every day. If you’re lucky, you might even catch a glimpse of them making the fresh pasta—you can
see it from the dining room. The menu also boasts everything from a fried artichokes appetizer to a Tuscan T-bone steak entree. Plus there are burgers, pizzas and sandwiches too. $–$$ L D d
JAPANESE
ARIAKE
SUSHI & ROBATA
1110 E. Battlefield Road, Springfield, facebook. com/arikake.spfd
This restaurant from the owners of Haruno, Kai and Karai o ers excellent nigiri and sashimi, as well as small plates and tapas. You have to try the delicious tuna cigars or the hot rock dish that uses wagyu beef. For dessert,
Pass the Hummus
A few of you may have noticed a sign that’s popped up at 1111 E. Republic Rd., Ste. 164. This spot will be the new home of Crave Mediterranean Cafe, a Middle-Eastern-meets-Greek restaurant. We did some digging and found the eatery’s Facebook page, which is a real feast for the eyes and shows o o erings like shrimp kebabs, hummus, feta with olives and colorful salads. We were able to connect with owners Bakr and Jaclyn Razooqi, and they told us their goal is to host a grand opening this month. We can’t contain our excitement!
Tessa Cooper
the matcha crème brûlée is our favorite. Be sure to order from the excellent sake menu. Order a sushi roll alongside some sake. $$–$$$ L D d
CRAFT SUSHI
251 E. Sunshine St., Suite 116, Springfield, 417319-5887, facebook.com/ cra sushi
At Cra Sushi, you’re in control of your meal as you customize your own sushi and poke bowls. And the best part: It won’t break the bank. Try a salad bowl topped with marinated tofu, asparagus, mushrooms, jalapenos, edamame and spicy wasabi sauce. It’s our favorite! Anything with the raw salmon or the spicy pork is always a hit as well, and there are a ton of topping and veggie options. If you don’t want to make up your own dish, there’s a menu of some pre-designed poke bowls and sushi rolls too. $$ L D
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. If you love a spicy bite, make sure you try the seafood soup. Pair it with a little bit of nigiri or one of the spot’s tasty maki rolls. $$–$$$ L D
HINODE JAPANESE STEAKHOUSE
4301 S. National Ave., Springfield, 417-877-1777 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 something from the sushi menu. $$ L D
KAI
306 S. Campbell Ave., Springfield, 417-8320077, kaia erdark.com
This lounge-like restaurant in downtown Springfield has fantastic sushi. It has the same owners as Haruno, which is famous for their incredible rolls—so you know it’ll be delicious! Don’t miss the restaurant’s black cod or sea bass entrees with delicious wasabi risotto. They are just as impressive as the sushi rolls! There are some great cocktail and appetizer options here as well. $$–$$$ L D
KARAI RAMEN + HANDROLL 640 W. Republic Road, Suite 100, Springfield, 417-319-5225
With Karai, owner Young Jun, of Haruno, Kai and Koriya, takes ramen seriously, and it shows in her food. The Karai Ramen with a flavorful and spicy house-made broth is incredible, and we like to get it with pork and a seasoned so -boiled egg added. For something lighter, the naked ramen with sesame noodles, spinach, wood ear mushrooms, bean sprouts, seaweed and sprinkled with lime is a highlight. Don’t miss the tasty hand rolls or the steamed buns filled with shredded pork, spring onions and teriyaki sauce. $ L D
MITSU NEKO FUSION CUISINE AND SUSHI BAR
1819 W. 76 Country Blvd., Branson 417-336-1819, mitsunekosushi.com
Mitsu Neko has a wide menu variety, but it specializes in two things: sushi rolls and salmon. The seared salmon is a customer favorite. Try the
FRESH NEW EATS
takoyaki octopus pu s appetizer, or the braised pork belly entree. If you like to sample a little bit of a lot of things, order a bento box that comes with your protein of choice, salad, sushi roll, rice and gyoza. $$ 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. For an appetizer, try the bacon-wrapped scallops, the agedashi tofu or the seafood tempura. $$ L D
NIJI SUSHI
3938 S. Lone Pine Ave., Suite 100-B, Springfield, 417-851-1707
In addition to a large variety of sushi rolls (we love the Cherry Blossom Roll and the Spicy Yummy Roll), this menu also boasts rainbow-bright cocktails and seven types of ramen soups. Come with friends so you can share and sample lots of rolls. For dessert, try the flu y Japanese cheesecake. $$ L D
SAKURA
3230 S. National Ave., Springfield, 417-882-8000
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, packed with your choice of entree, California roll, rice, salad, miso soup, fruit, spring rolls, veggie tempura and ice cream. We recommend getting teriyaki salmon in your bento box;. $$ L D
SUSHI VILLAGE
1440 W. Republic Road, Springfield, 417-8901016, facebook.com/ springfieldsushivillage
This cozy sushi spot has a warm date-night atmosphere with cherry blossoms and plants around every corner. All the sushi is fresh and flavorful, but some custom creations pack fun ingredient combos. $$ 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. Be sure to try their to-go lunch options too, including bowls filled with rice, noodles, veggies and the protein and sauce of your choice. Keep an eye out for Korean-style fried chicken, sometimes offered on special. $$ D
GOLDEN KOREAN RESTAURANT
1406 W. Sunshine St., Springfield, 417-832-1093
This spot serves up delicious and authentic Korean food. The beef bulgogi and dolsot bibimbap are best sellers here. We also love the fried dumplings and kimbop. Try the tasty kimchi fried rice or spicy octopus stir fry. If you’re in the mood for something really comforting on a cold day, opt for the kimchi chigae. You also get a variety of Korean side dishes alongside your meal, which adds a lot of flavor to the meal. $ L D
KORIYA
4121 S. Fremont Ave., Springfield, 417-882-0077
This spot serves createyour-own bibimbap dish-
ON THE HORIZON Shiver Me Timbers!
We’ve got some big news from our pals over at Tie & Timber. They recently led a building permit with the City of Spring eld for permission to build a three-story bar and restaurant at 1459 E. Cherry St., which sits right next door to the current location. We reached out to owner Curtis Marshall, and he tells us that they are still ironing out the details and are seeking a zoning change request from the Spring eld City Council. The vote is scheduled for October 7, and once the initial pieces fall into place, he’ll be excited to share more details with us.—Tessa Cooper
es, and you can choose between chicken, beef bulgogi, tofu and shrimp for your protein. One of our favorite dishes is the japchae, made with slippery and sweet stir fried potato starch noodles and lots of veggies—it’s fun to eat and so satisfying. Don’t miss the zaru soba if you’re in the mood for something lighter. You can also find ramen, stir fried noodles, beef bulgogi dishes, wonderful steamed dumplings (with the best sauce!) and much more. $ L D d
MEDITERRANEAN
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 tzatzi-
ki, tomatoes, onions and French fries on a so pita. Our favorite, though, is the loukaniko wrap. It’s an orange-spiced pork sausage served in a pita with spicy feta dip, fresh veggies and French fries. For dessert, don’t miss the truly to-diefor ice cream topped with baklava and honey-cinnamon-citrus syrup. $ L D
THAT LEBANESE PLACE
338 E. Commercial St., Springfield, 417-536-6677
THE KEBAB SHACK
900 E. Battlefield, Suite 120, Springfield, 417-3069087
You can find tender and delicious steak and chicken kebabs (or chicken or beef shawarma), served with flavorful rice, fresh baladi salad and so pita. Vegetarians can opt for a similar combo, but with falafel instead of meat. You can even get all those proteins served up as a wrap. As for sides, the lentil soup and the hummus are both great options. For dessert, get a fully loaded crepe. $$ L D
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 appetizer, 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 plenty of options for diners with vegetarian, vegan or gluten-free diets. For a super-delicious dessert, don’t miss the baklava made with Lebanese rose water. $–$$ L D
VASKEN’S DELI
3200 Gretna Road, Suite D, Branson, 417-3349182, vaskensdeli.com
The gyros are fantastic here. Make sure you get them with traditional gyro meat, and don’t skip the tzatziki sauce! Everything’s better with tzatziki sauce, right? We are nuts for the beef shawarma too, though. It makes for a super delicious and satisfying meal and tastes amazing with tahini. $ L D
MEXICAN
CABOS BONITOS GRILL & CANTINA
406 South Ave., Springfield, 417-221-3490
Come to this downtown Springfield spot for all your Mexican favorites plus some fun and unique dishes like the fried avocado appetizer. It has beer-battered avocado halves filled with your choice of meat and topped with sour cream and chipotle ranch sauce. $$ L D
CANTINA LAREDO
1001 Branson Landing Blvd., Branson, 417-3346052, cantinalaredo.com Cantina Laredo is a great option if you’re exploring Branson and have a hankering for Mexican food. Located on Branson Landing, it has a great view of the choreographed fountain and of Lake Taneycomo and the blu s across the water. The menu is varies, and we especially love the salsas. $$ L D
CASA BELLA MEXICAN CUISINE
4610 S. Campbell Ave., Springfield, 417-7715031; 300 E. Battlefield Road, Springfield, 417885-9097
The menu is huge at Casa Bella, which has two Springfield locations. Try the tasty ceviche, any of the street tacos, or the
spicy camarones a la diabla. The Battlefield restaurant location is huge too, so there’s plenty of room to bring your whole crew for some Mexican eats. $$ L D
CATRINA’S
MODERN MEXICAN
2925 Battlefield Road, Suite 105, Springfield, 417-350-1006, catrinascantina.com
This spot serves authentic shareable dishes and full entrees. Look for handcrushed guacamole that can be loaded up with chicharron. The grilled plantains are a treat! Some of our favorite entrees are the sopes topped with shredded beef, the spicy Yucatan shrimp and the Catrina quesadilla. The cocktail menu is excellent here too. $$ L D d
CESAR’S OLD MEXICO
2627 E. Sunshine St., Springfield, 417-881-8252
Indulge in authentic Mexican food at incredibly reasonable prices. We love the birria taco, which is filled with succulent shredded beef. Don’t miss the Salvadorian pupusas stu ed with beans and cheese; they are delightful. The carnitas torta is also excellent. It’s huge and is stu ed with savory carnitas, sandwiched between a pillowy bun. $ L D
EL PARAISO MEXICAN KITCHEN
610 W. College St., Springfield, 417-7715641; 305 E. Chestnut St., Suite C, Stra ord, 417736-0019; elparaisokitchen.com
This Stra ord-based Mexican restaurant now has an outpost in Downtown Springfield too. They are known for a great lineup of margaritas and all your favorite Mexican dishes. For an app, try the flaming cheese or the ceviche. For an entree, try the piña a la parrilla—a fresh pineapple bowl filled
TRY IT NOW
Hot Pot Returns
Ever since Little Korea closed, we’ve been hard-pressed to nd a hot pot joint in town. But not anymore! Shabu Hot Pot has opened, and we got a chance to check it out on opening day. Right when we walked in, we were impressed by the sleek atmosphere and novel nature of the conveyor belt that delivered add-ins to every table. We went with the House Chicken and Herb broth with chicken as our meat and then had fun with an array of add-ins like tofu, bok choy and glass noodles. We highly suggest checking it out for lunch so you can take advantage of the discounted special.—Tessa Cooper
with grilled chicken, steak, shrimp, scallops, veggies and more. $$ 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
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. Kids love the chicken fingers, and you can even purchase the sweet salsa in a jar to go.
$ L 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: three so corn tortillas filled with steak, cilantro and onions and served with rice, beans and avocado. $–$$ L D
PURPLE BURRITO
1700 S. Campbell Ave., Suite A, Springfield, 417863-6688
We love the street-style tacos. The pastor taco with onions and cilantro is great. And the fish tacos are some of our favorite. A dinner favorite is the carne asada burrito. For something a little indulgent, try the super-cheesy chili relleno burrito. $ B L D
SEÑOR JULIAN
MEXICAN BAR & GRILL
3405 E. Battlefield Road, Suite 100, Springfield, 417-240-2120 This tiny restaurant
PHOTO BY BRANDON ALMS
packs big flavors, with a menu that features traditional Mexican soups, handmade-to-order flour tortillas, quesabirria tacos, massive quesadillas, fajita baked potatoes and more. The tacos especiales are a favorite, filled with carne asada, cilantro, onions, queso fresco and avocado. If you like pozole, come on the weekends when they serve both that and menudo. Don’t miss the huge margaritas menu, featuring fun options like their mangonada margarita and a great selection of tequilas.
$–$$ L D
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. We also love the tequila- and mezcal-based cocktails that pair so well with all those tasty tacos with their big flavors. $ 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. $ L D
TORTILLERIA PERCHES
1601 W. Sunshine St., Springfield, 417-864-8195
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, where the dishes are only a dollar. $ B L D
ASIAN FUSION
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 desserts: chipped ice topped with a variety of sweets like fruit, brownies, mochi, sweet red bean and more. $–$$ L D
OCEAN ZEN PACIFIC RIM RESTAURANT
4117 S. National Ave., Springfield, 417-8899596, eatoceanzen.com Asian fusion fine dining. Try Chilean sea bass or the macadamia nut chicken. We particularly love ordering the Hawaii Five-O sushi roll; with seared rare tuna and a pineapple salsa, it’s a tasty combination of savory, sweet, spicy and refreshing. Don’t miss the delicious top-notch steaks that are on the menu here, too. The cocktail menu is delish. $$–$$$ L D d
THE WHEELHOUSE
1845 E. Sunshine St., Springfield, 417-430-0400, wheelhousefood.com. Thai-Mexican fusion. The pineapple fried rice is a fan favorite at this ThaiMexican fusion spot, but you really can’t go wrong with anything on the menu. We always go for the kimchi-falafel tacos. They are bursting with great tastes and pack some seriously spicy heat thanks to the homemade kimchi. $ B L D
PIZZA
ARRIS’ PIZZA
1332 E. Republic Road, Springfield, 417-8817260, arrispizzaonline. com
Greek-influenced. Thincrust pizzas have a Greek flair at Arris’ Pizza and are named for Greek gods and goddesses. Be sure to order the Athena (a pizza made with feta, pepperoni, olives, mushrooms and green peppers) if you want to try one that bursts with flavor. The bruschetta is a great appetizer, and it’s unlike bruschetta we’ve had other places. $–$$ L 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. The gigantic pepperonis are a wonderful topping too. They are the same pepperonis used in the addictively good pepperoni pinwheels. $–$$ L D
CARMINE’S WOODFIRED PIZZA
524 S. Joplin Ave., Joplin, 417-691-8523, carmineswoodfiredpizza.com New York–style. You can find truly excellent New York–style, Neapolitanstyle and Detroit-style pizza at Carmine’s. We love Neapolitan the best, and the La Rughetta topping combo (mozzarella, prosciutto, grape tomatoes, shaved Parmesan and arugula) is our favorite. Don’t miss the calzones, pasta dishes, and gelato while you are there. $$ L D
CHICKEN TEMPURA RAMEN
BLACK DRAGON ROLL
GARBO’S PIZZERIA
2101 W. Chesterfield Blvd., Suite C101, Springfield, 417-8839010, garbospizzeria.com
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 di erent; it is topped with Canadian bacon and sauerkraut. Customers are big fans of the Garbo’s house salad and its tasty homemade dressing. $–$$ L D d
Hand-tossed. If you find yourself in Hollister and craving some pizza, stop at Hook & Ladder Pizza Co. This spot serves all your pizzeria favorites, from toasted ravioli to sub sandwiches. The specialty pizzas look great, like the Alfredo or the chicken bacon ranch. $$ L D
IMO’S PIZZA
600 S. Pickwick Ave., Springfield, 417-8621222; 636 W. Republic Road, Springfield, 417886-4667; imospizza.com St. Louis–style. A true St. Louis–style original, Imo’s serves pizza on cracker-thin crust with lots of provel cheese. We like the tasty Deluxe pizza. But our favorite is the simple combo of mushrooms and sausage. $–$$ L D d
MASO PIZZA BAR
3653 E. Sunshine St., Springfield, 417-720-1047
Wood-fired. Maso Pizza Bar is owned by Nicola Gilardi and located just a few door down from his other restaurant, Nicola’s Ristorante. And just like at Nicola’s, everything on the menu is delish. We can’t wait to try options like the Nic Rise and Shine, Italian Stallion and vegetarian-friendly Monica Healthy pies. The menu also spans
salads, panini, pasta, soups and more. $$ D d
MCSALTY’S PIZZA CAFÉ
1550 E. Battlefield Road, Springfield, 417-883-4324
Hand-tossed. A mainstay in Springfield, McSalty’s serves delicious pizza and has been part of the Springfield landscape forever. The Bear Pie is a tasty supreme that’s loaded up with lots of toppings. $ L D
MR. G’S CHICAGO PIZZA
202 N. Commercial St., Branson, 417-335-8156, mrgschicagopizza.com
Chicago-style. There’s a lot to like about this Branson pizza joint: a family-friendly atmosphere, hearty Italian food and excellent Chicago-style pizza. They make the pizza dough from scratch. For a hearty taste, dig in to the supreme pizza, with homemade sausage, pepperoni and lots of veggies. $$ L D
PAPPO’S PIZZERIA
221 E. Walnut St., Springfield, 417-8661111; 900 E. Battlefield Road, Springfield, 417306-9091; pappospizzeria.com
Stonebaked. Try the spicy chicken Cholula pie topped with a mixture of red sauce and olive oil, grilled chicken marinated in Cholula sauce, garlic, mozzarella cheese, red onions, cilantro. Also, be sure you try the meatballs. We really like the salads here as well.
$–$$ L D
THE
PITCH PIZZA & PUB
2924 E. Sunshine St., Springfield, 417-368-0277
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 a ton of mushrooms. Be sure to order the Brussels sprouts appetizer; they are flash
fried and crispy, served with crispy potatoes, lardons, goat cheese and a balsamic reduction drizzle. Try the carrot cake for dessert. $$ L D
PIZANO’S PIZZA
106 E. Jackson St., Willard, 417-742-5115, pizanoandsauce.com
New York–style. You can get a little bit of New York up in Willard at this pizzeria. This spot serves New York–style pizza in addition to calzones, sub sandwiches and pasta. Dough is made fresh daily, and there’s even a gluten-free option. $–$$ L D
PIZZA HOUSE
312 E. Commercial St., Springfield, 417-881-4073
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 that’s not to be missed and is a favorite of lifelong locals. Our favorite thing there: any pizza that includes bacon. $ L D
ROCCO’S PIZZA & SUBS
Multiple 417-land 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. $–$$ L D
Big news for lovers of island-style bevs and casual hangout spots: Andy B’s Tiki Bar has opened on Branson Landing,
island-style bevs and casual hangout spots: Andy B’s Tiki Bar has opened on Branson Landing, and it’s an extension of Springfield’s Andy B’s Bowl Social. Andy B’s Tiki Bar has a view of Lake Taneycomo, where guests can order tiki drinks, beer and other drinks. We’re eying the “Pin Killer,” the bar’s take on a painkiller. $
BEFORE & AFTER BREWING
2940 E. Sunshine St., Springfield, beforeandaerbrewhouse
There are excellent beers, espresso drinks and cocktails on the menu here, along with zero-proof cocktails. As for what to eat, the snacks are stellar here. The loaded hot pretzel is an indulgence, and they serve tasty boards (with all the accouterments) that feature high-end tinned fish as the centerpiece. $$ L D
BEST OF LUCK BEER HALL
313-B S. Je erson Ave., Springfield; 417-5229009; bestofluckbeerhall. com
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. The beer hall also has a faux turf lawn available for rent for games of bocce, bags and more.
$$ B L D d
BLACKSTONE GASTROPUB
1521 E. Broadway St., Joplin, 417-553-0665
Damien Tiregol of Crabby’s Seafood Bar & Grill now has another Joplin eatery. Blackstone Gastropub fea-
tures hand-cra ed cocktails and 16 beers on tap alongside some great-looking eats like the crispy fried chicken, grilled salmon on a bed of gnocchi. Keep an eye out for Blackstone’s super-creative daily specials. Recently, we’ve seen a Seattle Roll with smoked burnt-end sausage and a ton of toppings, and smash-burger grilled tacos with jalapeño-ranch slaw.
$ $ L D
BRICKTOWN BREWERY
2040 E. Independence St., 417-887-0100
This brewpub has its own beer plus local beer that can be hard to find elsewhere. Here the menu is vast and the food is tasty. We enjoyed the burgers, and the apps menu included some super tasty options. This spot is also known for its cauliflower pizza crust that is super-delish and perfect for anybody trying to avoid wheat If you want to watch a game, there are tons of TVs. $$ L D
THE CELLAR
507 W. Walnut St., Springfield, 417-3512824, thecellar.springfieldbrewingco.com
Created by the team behind Springfield Brewing Company (and located just around the corner from it), The Cellar is a casual setting for small bites and creative cocktails. Munch on popcorn garnished with fresh Parmesan and house-made portobello jerky while you sip on a cra cocktail and enjoy a rotation of live music. $ D
CELLAR+PLATE
2916 S. Lone Pine Ave., Springfield, 417-3681739, cellarandplate.wine At Cellar+Plate you can get exceptional wine and tasty food in a comfortable and inviting atmosphere. Customers love the steak medallions and the seafood ravioli. Don’t miss
Hours: Sun: 11am–8pm Mon: Closed Tues–Thurs: 8am–9pm (some kitchens close at 8pm) Fri: 8am–11pm (some kitchens close at 10pm) Sat: 9am–11pm (some kitchens close at 10pm)
Discover a vibrant marketplace offering ten distinct restaurant concepts. Satisfy your BBQ cravings at “Uptown Hog,” where you can indulge in mouthwatering dishes like the Uptown Stack—kettle chips piled high with all the xings alongside ac heese and customizable combo meals.
203 E. Mt. Vernon St., Nixa 417-763-6500 | 14millmarket.com
Savor the soul of Cuba at La Habana Vieja! Relish authentic dishes and dance the night away at our electrifying Latin Dance Nights every last Saturday of the month!
220 E. ommerical St., Springfield 417-771-5723 | la-habana-vieja.com
Photo by Karen Knuth
Photography
the Cellar Board with meats, cheeses and fruits. And as you can probably guess from the name, Cellar+Plate has a great wine menu. $$ D d
CIVIL KITCHEN & TAP
107 and 222 Park Central Square, Springfield, 417-501-8456, civilkitchenandtap.com
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, Civil Kitchen and Tap draws inspo from Southern and Midwestern staples. $ B L D d
CLEAR LOUNGE
At Hilton Branson Convention Center, 200 E. Main St., Branson, 417243-3433
Just across the street from Branson Landing at the Hilton Branson Convention Center is Clear Lounge, a great place to grab a cocktail with friends. This spot is home to tasty food, good music and fun drinks. Hours vary; open 6–10 p.m. at press time. D d
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 (buffalo) to unexpected (tandoori spice). There are also tons of apps, sammies and entrees. $ B L D •d
This piano bar serves up more than great tunes. The Branson Landing location has a small but yummy menu of gourmet pub grub filled with apps, sand-
wiches and pizza. Pizzas are thin crust and popular. D d
GALLOWAY STATION
1281 E. Republic Road, Springfield, 417-881-9730
We love the Rajun Cajun burger; it’s big, hearty and always delicious. Plus, we can’t get enough of the fries and freshly made potato chip. Order them with a side of the spicy ranch dressing for dipping. The chicken wraps are another longtime customer favorite at Galloway Station, and there’s a reason for it. It’s a classic. $ L 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 (get them with sweet potato fries), 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. $–$$ L D d
THE GOLDEN GIRL RUM CLUB
137 Park Central Square, Springfield, 417-4255162, thegoldengirl.com
This rum bar on the southwest corner of Park Central Square (with a great people-watching patio space) serves up handcra ed cocktails and a madefrom-scratch, eclectic, internationally inspired menu. Try the Thai sticky wings for an unusual twist on a bar staple. Be sure to try the tacos, ramen and artisan pizzas. The pizza specials always come topped with creative ingredients for a seriously delicious and shareable pie. As for drinks, everything on the menu is reliable well-done. Our favorite: Mr Guava Lava, which is both fruity and spicy. $ L D d
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, the Codi Brah falafel sandwich, and the pepperoni 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. $$ L D
LINDBERG’S TAVERN
318 W. Commercial St., Springfield, 417-8688900, lindbergsbar.com
Forget about basic bar food. This storied watering hole goes above and beyond with creative takes on hearty comfort food classics. The burgers are delicious, but honestly everything we’ve tried has been impressive. The specials are always creative, and the brunch is one of the best around. $ L D d
OUTBACK PUB
1924 W. Highway 76, Branson, 417-334-7003, outbackbranson.com
This Australian–inspired spot located along the strip in Branson boasts two bars, an outdoor party
deck and extensive beer list. There is live music most evenings. What should you order to eat? We recommend you try the cornmeal-breaded catfish. $ L D d
THE ROYAL
1427 E. Cherry St., Suite B, Springfield, 417-3513029, theroyalmusichall. com
This tiny and beautiful spot serves well-cra ed cocktails, bottled cocktails and finger foods like warm olives or rosemary and bitters glazed nuts. Be sure to visit when there is live music; the intimate setting makes for a great experience. $ Springfield Brewing Company
305 S. Market Ave., Springfield, 417-832-8277, springfieldbrewingco.com
Try the fish and chips paired with the beers that are brewed on-site. Also delicious are the burgers and the mac and cheese. Live music. $$ BLD •
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, 417-7731985; 15038 Business Highway 13, Branson West, 417-773-1985, 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, 417-887-8083
The cheeseburgers are a
specialty at this restaurant, and they are enormous. Don’t miss the ham and cheese sandwiches, another customer favorite.
$ L D
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, 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. $ B L D
VANTAGE ROOFTOP LOUNGE & CONSERVATORY
260 E. McDaniel St., Springfield, 417-8511768; roo opvantage.com
This roo op bar at Hotel Vandivort has a breathtaking view of downtown Springfield and even o ers dining igloos in the winter so you can enjoy the scene all year long. The cocktails are refreshingly creative
and classically well-done, and the menu of shareables and snacks bring the concept of bar food up several notches with items like the pork rillette tartine. Make sure you try something from the super-fresh, beautifully prepared raw bar. The pickled shrimp and scallop ceviche are two of our faves. $$ d
WHITE RIVER FISH HOUSE
5 Bass Pro Drive, Branson, 417-243-5100, whiteriverfishhouse.com
The freshwater fish is great, especially the almond-crusted trout or cornmeal-fried catfish. Try the salt and pepper calamari for an appetizer, or dig into the seasonal smoked fish dip. You can also find non-fish dishes like burgers, fried chicken an barbecue ribs on the menu too. $$ L D d
STEAK
CHAR STEAKHOUSE & OYSTER BAR
1620 E. Republic Road, Springfield, 417-823-8383
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. Lobster potato puree and flash-fried Brussels sprouts round out the side dishes, and raw oysters, ceviche and bone marrow pique the appetite as starters. Be sure to sample something o the extensive wine list. $$$ D d
FLAME STEAKHOUSE & WINE BAR
314 W. Walnut St., Springfield, 417-862-4444, flamesteakhouse.com
The restaurant specializes
in dry-aged steaks that are truly delicious. Don’t miss the lobster macaroni and cheese (we’re serious; you have to try this stu ). The desserts are always divine, and we can’t get enough of the appetizer menu. Head to Red Room downstairs for killer happy hour food and drink specials. (Don’t miss the burgers at happy hour! They are really delicious and such a bargain.)
$$$ 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 o -menu smothered rib-eye for a little decadence. Desserts are always a treat here as well. $$–$$$ L D
LEVEL 2 STEAKHOUSE
The Hilton Branson Convention Center Hotel, 200 E. Main St., Branson, 417-243-3443, level2steakhouse.com
This Branson restaurant specializes in steaks, but its gooey butter cake dessert is gaining a following. Try the Kansas City strip steak and the egg noodles with cheese. If you like to start your meal with greens, the Caesar salad is a must-try; it comes topped with delicious fried anchovies. Also, don’t miss the fresh Hawaiian ahi tuna served on a Himalayan salt block: delightful! Don’t sleep on the prime rib dip sandwich, either. It’s excellent. $$$ B L D
Never-ending summer vibes with beachy dishes, and elevated bar bites at a local bar and grill. Warning: the cocktails & atmosphere will be hard to leave!
1198 W St. Hwy NN, Ozark, MO 65721 417-771-9330 | volleyballbeachozark.com
DOUBLE THE JOY
Taste is Dining Guide
OUTBACK STEAK & OYSTER BAR
1914 W. Highway 76, Branson, 417-334-6306, outbackbranson.com
There are plenty of standout dishes at this Australian-themed steakhouse and oyster bar. Outback serves hand-cut, aged steaks using Certified Hereford Beef raised locally. $$ L D d
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. A er your steakhouse dinner, hop over to the casino for some gaming fun. $$ D
RERICO BRAZILIAN GRILL
3371 E. Montclair St., Springfield, 417-8818882, rericogrill.com
Are you a huge fan of all things meaty? Try 18 kinds of meat for dinner, all sliced tableside. Dinner comes with beef soup, so rolls and unlimited trips to the cold bar with things like fresh cheese, pasta salads and more. $ L D d
This spot serves classic steakhouse fare, but with a bit of a Southwest cowboy twist. Try the center-cut filet topped with sautéed mushrooms, or the loaded cheese fries appetizer. If you’re in the mood for southern comfort food, they also have country fried steak. It’s on Branson
Landing, so you can walk o your dinner by shopping. $$–$$$ L D
WILDER’S STEAKHOUSE
1216 S. Main St., Joplin, 417-623-7230, wilderssteakhouse.com
Come to Joplin’s Wilder’s Steakhouse to find steaks in all sizes and varieties, all of which are certified black Angus beef and free of hormones and antibiotics. The restaurant’s menu also has a variety of other items like seafood and chicken. $$$ D
TEA ROOMS
BETH’S BAKE SHOPPE & TEA ROOM
1645-D W. Republic Road, Springfield, 417-8665533, 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 great desserts. $ L
SPRING CREEK TEA ROOM
107 S. Third St., Ozark, 417-582-1331
The homemade 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 strawberry soup. $ L
THAI
EVERYDAY THAI
220 W. Battlefield Road, Springfield, 417-770-0147, 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. $–$$ L D
RAMA THAI CAFÉ
1129 E. Walnut St., Springfield, 417-865-3204
This restaurant, located inside a charming old house on Historic Walnut Street, features a menu full of delicious Thai tastes in a cozy atmosphere with a shady patio out back. Start your meal with the avocado spring rolls. Then dig into the entrees with an order of delicious curry noodles or a spicy curry option. $–$$ L D d
SIMPLY THAI
2808 S. Campbell Ave., Springfield, 417-8650101, simplythai.com
From the owner of Thai Express, Simply Thai o ers a similar menu of Thai restaurant favorites—and some Springfield-style cashew chicken too. The Thai basil stir fry with tofu is our favorite dish, and the magic noodles never disappoint. If you are in the mood for cashew chicken but don’t want rice, order the super-inexpensive cashew bowl. $ L D
THAI THAI CUISINE
1615 W. Highway 76, Branson, 417-334-9070, thaithaibranson.com
Thai Thai Cuisine in Branson o ers really great Thai food and a sweet sta . We’re mad about everythign we’ve tried at thsi spot. The panang curry is delicious, and it’s served on a little bed of fresh spinach. $–$$ L D
THAI EXPRESS
2113 W. Republic Road, Springfield, 417-8650101, 417thaiexpress.com
When you visit this friendly spot, don’t miss the Magic Noodle, mango curry chicken and volcano shrimp dishes. They are all tasty. The green curry is delicious, with a sauce so divine you might just want to drink it. (We admit: We’ve been tempted!) $ L D
THAI PALACE
3250 E. Battlefield Road, Springfield, 417-7715640, thaifoodpalace.com
The menu here is a mix of Thai food along with some Chinese and Japanese dishes. Try the green curry, the fresh spring rolls, or the tom kha khai soup. Oh, and of course you have to pair it with a sweet Thai iced tea. $–$$ L D
THAI SQUARE
307 S. National Ave., Springfield, 417-7715300, 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, but the spicy papaya salad and the traditional pad Thai are both tied for a close second. $$ 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. We’re super-excited about the salad options, like the som tum (papaya salad) and the laab (ground chicken salad). When it’s in season, order the mango sticky rice dessert. During the rest of the year, save room for the so-delicious fried bananas dessert. $ L D
VIETNAMESE
BAMBU
1338 E. Battlefield Road, Springfield, 417-881-9881
The pho is a specialty here. You can add spice, herbs, jalapeños and sprouts to customize it. (Our favorite: Use all of the herbs, a couple of jalapeños and a squirt of sriracha.) Don’t miss the refreshing bun bowls too! The one made with lemongrass beef is a flavor bomb. The pineapple chicken stir fry entree is another customer favorite. $ 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, and the menu has several clear noodle soups and egg noodle soups in addition to the pho selection. $ L D d
PHO KIM
3433-C S. Campbell Ave., Springfield, 417-883-9999, 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 just as tasty as the classic beef variety here. We love the fresh spring rolls too. $ L D
PHO SAIGON
2640 E. 32nd St., Joplin, 417-627-9966
Come to this spot to indulge in fresh spring rolls, vermicelli noodles, and big helpings of pho with lots of fresh veggies on the side. You can also order boba tea in several flavors with toppings like tapioca pearls, co ee jelly, egg pudding and more. $ L D
Midwest Goodbye the
HEY, WE HAVE A FEW MORE OZARKS MOMENTS TO SHARE WITH YOU BEFORE YOU GO.
Rendevous en Pointe
At Springfield Ballet’s 4th annual Rendezvous En Pointe proceeds went toward Springfield Ballet’s outreach and education dance program.
A few members of the SPS Launch Virtual Learning Team Continued on p. 128 >>
Pictured:
e MidwestGoodbye
People Pics
Rendezvous en Pointe
Springfield Ballet’s 4th Annual Rendezvous en Pointe was an elegant evening a air. This year’s single color theme was inspired by the secret venue at Soaring Eagles Farm. Proceeds from the night went toward Springfield Ballet’s outreach and education dance program.
4. Brooke Monteith, Jen Murvin, Nicole Lemmon, Dr. Grenita Lathan, Alice Weimer, Billy Gosnell
5. Ken & Kim Taylor
6. Grant Peters, Kermit Peters, Jim Hutter
7. Lindsey Schopp-Gosnell, Lee Hollifield
Date: June 13
Host Organization: United Way Day of Caring
Location: Springfield Cardinals Training Facility
Sponsors: 417 Magazine and more
1. Andrea Brandy, Brent Baldwin, Jennifer Henry
2. Lori Street, Rachel Naab
3. Jae Moon, Pam Hamilton
4. Emmy Combes, Johanna Russell
5. Taylor Bowman, Gretchen Russell
6. Ti any Compier, Rose Johnson, Leslie
7. Brandi VanAntwerp, Yolanda Lorge, Greg Burris
United Way Day of Caring
Volunteers for the United Way’s annual Day of Caring met for breakfast before kicking the day o . Day of Caring is the largest one-day volunteer event in Southwest Missouri.
Giving back to the community is a top priority for 417 Magazine. Each month, we support local nonprofits that help 417-land thrive. We proudly support events by charities and organizations that create Good Times for a Great Cause.
Bring
e Midwest Goodbye
WHERE’S417?
1. Sedona, Arizona
Derek, Sandy, Logan , Lilly and Luke Smith, Mary Schmidt, James, Francesca, Jon and Linda Anderson took
their copy of the “Take Me To The River” issue with them to Arizona.
2. Cape of Good Hope, South Africa
Teresa and Ken Schwab took
their copy of the “Guide to Mexican Food” issue with them to visit South Africa.
3. Victoria Falls, Zimbabwe, Africa
Gary and Joan Whitaker took their copy of the “Guide to Mexican Food” issue with them to Victoria Falls in Africa.
4. Shell Island, Florida Jake, Miranda, Wayland and Kendall Lipscomb took their copy of the “Top Doctors” issue with them to the beach.
5. Horseshoe Bay Beach, Bermuda Wendy Nelson brought her copy of the “52 Perfect Saturdays” issue to the beach.
6. Bryce Canyon, Utah Don and LaVeda Berry took their copy of the “Best of 417” issue along with them to visit Utah.
7. Edinburgh, Scotland Kristy Gilmore, Jessica Gilmore, Tracey Snodgrass, Nancy Bareford and Ron Snodgrass take their copy of the “Summer On The Farm” issue to Scotland.
e Midwest Goodbye Where’s 417?
1. Wapakoneta, Ohio
Emily and Micah Cox, Loyal Maberry-Cox, Jacob Cox and Ruth Ann Kaltenbach brought their copy of 417 Magazine’s “Take Me To The River” issue to the Armstrong Air and Space Museum.
2. Seville, Spain
Andy and Roxanne Trosper took their copy of the “Pickleball is Life” issue with them while visiting Spain.
3. Athens, Greece
Carl Singer and Reggie Obert took their copy of the “Your Guide to Giving
Back” issue to the Parthenon.
4. Poplar Blu , Missouri
Sharon Harter and Susan Stephenson took their copy of the “Where To Live Now” issue to see the solar eclipse.
5. Phoenix, Arizona
Gail Ralya took
her copy of “Pickleball Is Life” with her to visit Phoenix, Arizona.
6. Prince Edward Island, Canada
Sarah and Tammy Storer brought their copy of the “Arts and Culture” issue with them to visit the Seacow Head Lighthouse in Canada.
7. Avalon Illumination Ken Burstin, Elysa Regnier, Vicki Burstin and Bob Regnier brought their copy of the “Best of 417” issue with them on the Avalon Illumination cruise ship.
8. San Jose, Costa Rica
Dr. Steven Hassenplug brought his copy of the “Guide To The Best Pizza” issue with him to visit Costa Rica.
9. Washington, D.C.
Congressman Eric Burlison visited the Capitol O ce with his copy of the “Your Guide To Giving Back” issue.
10. Cayman Islands Brant and Brandi Sederwall brought their copy of the “Table Rock Lake” issue with them on their trip to the Cayman Islands.
a snapshot with the magazine, and send us a hi-res copy with caption information about where the photo was taken and who is in the photo to art@417mag.com. Don’t forget to share your travels on social media with #wheres417
Oh,OneMore Thing e Midwest Goodbye
Q&A with Johnny Morris, the founder of Bass Pro Shops, avid conservationist and leader of the team that opened this year’s biggest venue: Thunder Ridge Nature Arena.
INTERVIEW BY LOGAN AGUIRRE, STORY BY JORDAN BLOMQUIST
QWe feel lucky that you continue to invest in the Ozarks the way that you do. Why is the Ozarks still a special place for you?
“It’s just home, I feel so blessed to be born in the Ozarks. My parents were both born in the Ozarks. I grew up shing the White River, and I’m so blessed to have my whole life centered around the great sport of shing. That’s turned into a business, but really it’s just the passion more than business to me. I love our Ozarks. I still think it’s an undiscovered, beautiful part of America.”
What was the inspiration behind choosing the location for Thunder Ridge Nature Arena?
“I have a scrapbook of memories—of pictures— just growing up, so what really inspired me was not so much about music or entertainment, but was just a place to showcase the beauty of the Ozarks. That area out there, to me, it goes back. It’s the birthplace of Bass Pro Shops, Bass Tracker and Ranger Boats where I grew up shing on the White River there, and then Table Rock Lake—coming along and shing that rst national bass tournament, and then the birthplace of Tracker Boats and on up the White River…It’s kind of a slice of the Ozarks where, yes, you can have entertainment, but Mother Nature is a part of the whole experience.”
Why do you continue to invest in the Ozarks?
“I’m just very proud of our people. I’m more of a daydreamer. I think there’s no place better for any daydreamer to start a business than in the Ozarks.”
Visit biz417.com to read our extended story about Johnny Morris.
Johnny Morris (right) with his dad, John A. (left), who was his mentor and his hero.
