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Volume 20 Issue 7

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JULY 2017 $4.95

BarbecueBarbecueBarbecueBBBarbecueRoad Trips

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LASER FOCUSWe try tennis lessons to get in the spirit for the

Lasers season

CROSSFIT TEENA local CrossFit

fanatic is competing on a national level

Road Trips

BARBECUE JOINTS THAT ARE WORTH

THE DRIVE

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If your phone number has a 4 1 7 area code or once did or someday will have , this magazine is for you. Every article aims to make your life better in some way. When a new restaurant opens up, we let you know what to expect. If a 417 lander does something extraordinary, we’ll fi nd out why and how they’re doing it.

There’s a sign hanging on the wall at the Whitaker Publishing offi ce, where 417 Magazine is produced. It says, We enrich our readers’ lives with uality information presented in an attractive, entertaining way.” 417 Magazine is the life improvement magazine of southwest Missouri. That’s what 417 Magazine means. —Editors

EDITORKatie Pollock Estes | [email protected] Pi uant Pig.

SENIOR EDITORSavannah Waszczuk | [email protected] Heatin’ Savvy.

ANCILLARIES EDITORRose Marthis | [email protected]. Meat Sweats.

PRODUCTION EDITORClaire Porter | [email protected] Porter.

ASSISTANT EDITORAdrienne Donica | [email protected] Rub Donica.

STAFF WRITERStephanie Towne Benoit | [email protected]

EDITORIAL INTERNSJenna deJong, Nate Samson

CONTRIBUTING WRITERSJennifer Adamson, Ettie Berneking, Jeff Houghton, Asia Key, Matt Lemmon, Lillian Stone

DIGITAL DIRECTORDayle Duggins | [email protected]’ Dayle. Gotta have the right sauce.

DIGITAL PRODUCERJuliRose Sullivan | [email protected]

DIGITAL INTERNSBecca Keathley, Lauren Kratz

STAFF POLL

WHAT WOULD OUR BARBECUE ALIAS BE

CREATIVE DIRECTORHeather Kane heather 417mag.comKane Bob.

EDITORIAL ART MANAGERPaije Luth | [email protected] N’ Slow Luth.

SENIOR PHOTOGRAPHER & DESIGNERBrandon Alms | [email protected] Slaughterhouse.

EDITORIAL DESIGNERRyan Saunders | [email protected] Mr. Risk It For the Brisket.

EDITORIAL ART COORDINATORVivian Wheeler | [email protected] Master.

ART INTERNSHalie Branson, Alina Viknyanskiy

CONTRIBUTING ILLUSTRATORS & PHOTOGRAPHERSHeather Kane, Marcus Harris, Vivian Wheeler, Ryan Saunders, Kevin O’Riley, Aaron J. Scott, Philip Pilosian, Keith Homan, Savannah Waszczuk, Chuck Travers, Alex Soloman, Landon Vonderschmidt, Camerawork USA, Josh Boston, Taylor Vinson, Chris Greig, Ryan Kowalski, Nicole Wolfe


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PUBLISHERGary Whitaker | [email protected] Born Griller.

PRESIDENT/ ASSOCIATE PUBLISHERLogan Aguirre | [email protected]’s Heroes.

VICE PRESIDENT OF OPERATIONSMegan Johnson | [email protected]

VICE PRESIDENT OF FINANCEJoan Whitaker | [email protected]’ Hot.

MARKETING MANAGERTrevor Collins | [email protected] Ball.

EVENTS MANAGERJanelle Haik janelle 417mag.com

EVENTS COORDINATORLogan Swope | [email protected] Riblet.

BRAND DESIGNERKhaley Watts | [email protected] Dubs.

MARKETING ASSISTANTDanielle McGuire | [email protected] Dee.

MARKETING INTERNSJonathan Kirby, Kennedy Liggett

FINANCE COORDINATORJessica Pyle | [email protected] Tater.

ADMINISTRATIVE ASSISTANTBernadette Pry | [email protected] Burnin’ Bern’s Barbecue.

VICE PRESIDENT OF SALESAmmie Scott | [email protected] Amos.

SALES MANAGERKatherine Newman | [email protected] Daddy.

ACCOUNT EXECUTIVE Megan DiVito | [email protected]

ACCOUNT EXECUTIVE Drew Owen | [email protected]

ACCOUNT EXECUTIVE Chelsea Warren | [email protected]’ Chicken.

ACCOUNT EXECUTIVE Jami Wightman | [email protected]

SALES ASSISTANT Terin Leigh | [email protected] Butt Boss.

ADVERTISING DESIGN DIRECTORBrittni Bynum | [email protected] Piggy with It.

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WHAT WOULD OUR BARBECUE ALIAS BE



SUMMER SOCIAL CLUB84 Prepare to have the best

summer ever with these tropical inspired outfi ts. The bold colors and prints make an even bolder style statement.ST LED B HEATHER KANE

BARBECUE

ROAD TRIPS92 Smoky, saucy, savory and

sweet don’t even begin to describe the fi nger licking good food we found in Missouri and Arkansas. These meaty dishes are worth every mile, and we’ve got your itinerary all ready to go.B ROSE MARTHIS, CLAIRE PORTER AND SAVANNAH WASZCZUK

Take a road trip to The Fillin’ Station in Lampe

to taste some juicy brisket.

We know you’ve been waiting for it, and now it’s almost here. Our Fall Festivals issue comes out in September with the can’t miss

food, parades, contests and fun at the season’s fests. Start planning your fall fun before anyone else by subscribing now. To get 417 delivered to your mailbox, head

online to 417mag.com/subscribe.

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on the coverou can fi nd the The Big Ed sandwich

at The Bar B Joint in Neosho.

[ F E A T U R E S ]

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132 ABLE LEARNERSBreaking the mold of other schools, Perspectives Preparatory Academy caters to students of all abilities.

134 HEALTH CALENDARGet out and get moving this month with these 417-land events.

DINING140 THE JUICY DETAILSJoplin restaurateur Jason Miller is back with Jasper’s Juicery, a breakfast and lunch spot with drinks galore.

143 7 GOOD THINGSChow down on seven of our favorite sweets, treats and avorful dishes.

LIFE30 LUNCHING LAKESIDETry these restaurants on the water the next time you’re at the lake.

43 SPRING FOR ADVENTUREHead down to Hot Springs for a long, luxurious weekend (kids optional!).

48 STUFF TO DO CALENDARFind fi reworks, bicycle rides and more summer fun in this month’s calendar.

TASTE62 DARING DISHESCreativity is at the core of Canvas, a new pop up concept in Springfi eld.

65 SANGRI-AHHTake a sip of La Paloma’s black sangria, a refreshing summertime drink.

66 THE PEPPER PEOPLEPam and Bill Shelburn can defi nitely stand the heat. They grow some of the world’s hottest peppers in Straff ord.

STYLE70 RED, WHITE AND BEAUTIFULEmbrace your inner Americana with these looks from local boutiques.

76 CLOTHES FOR KIDSHaute Tot Upscale Kids Resale is anything but traditional thrifting. Find barely worn clothes, toys and more.

78 READY FOR THE RUNWAYFor your next trip, stock up on plane-ready styles from The Jetset Diaries.

SPACES114 POOL HOUSE PARADISETake a peek at the Lemley family’s sophisticated, Italianate pool house.

122 GET GREENER GRASSWater more wisely with the help of local irrigation experts.

HEALTH130 COURTING SUCCESSSwing like a pro with private tennis lessons at Cooper Tennis Complex.

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SUBSCRIPTION RATES: 12 issues, $21. Visit 417mag.com/subscribe. Allow 4–6 weeks for processing orders, payment and changes of address. SINGLE ISSUE, NEWSSTAND: $4.95; back issues, $6 plus $8 shipping and handling, if available. No back issue orders or subscriptions outside the United States. ADDRESS CHANGES: Include both new address and mailing label with old address. 417 Magazine (ISSN 15389189) is published monthly by Whitaker Publishing, LLC, 111 S. Eastgate Ave., Springfi eld, MO 14 . Whitaker Publishing, LLC. All rights reserved. Reproduction or use in any manner, in whole or in part, without written permission of the publisher is strictly prohibited. Periodical postage paid in Springfi eld, Missouri and additional mailing offi ces. POSTMASTER Send address changes to 417 Magazine, 111 S. Eastgate Ave., Springfi eld, MO 14 . The magazine accepts no responsibility for unsolicited manuscripts, artwork or cartoons. The Volume and Issue numbers appear on the front cover of the magazine. Printed in the United States of America. Ph

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[ D E P A R T M E N T S ]

JULY 2017



COMING SOONFamily Health Pro� les

Branson Guide, Sportsman’s Guide, Beauty Guide, Fall and Winter

Travel GuideSeptember 2016

For information on advertising, call Ammie Scott at 417-883-7417

PROMOTION

A–Z Guide to the Best Summer EverSun out. Shades on. It’s summer in the city, and—from A to Z—we’ve got your guide to making it the best ever.

SPECIALADVERTISINGSECTIONS

extras

Beauty BuzzRead about the hottest trends being offered by local beauty experts.

80

Pain Management Pro� lesIf you’re dealing with pain, � nd out who to call to get it under control.

135

Residential Pros to KnowFrom home remodelers and lawn care experts to Realtors, these pros have all of your residential needs covered.

125

SPECIALADVERTISINGSECTIONS

54guide to making it the best ever.

Read about the hottest trends being

INBOX INFLUXMake your inbox work for you. Visit 417mag.com/newsletters to subscribe to some (or all of our 1 free newsletters. Snag exclusive deals and sale alerts in our Shop Talk, Club 417 and Right at Home newsletters. Want the lat-est food scoops? Table Talk is the newsletter for you, dishing up the latest in dining news every week. Or, if you’re ready to rock out, Set List offers a week’s worth of jammin’ live music and artist interviews to enjoy. Head online and become an insider today.

GIVEAWAYS FOR DAYSAvoid the drag of the dog days of summer by kicking your month up a notch. Every day in July, enter the 31 Days of Giveaways sweep-stakes at 417mag.com/31days. There are kill-er prizes valued at or more offered every day, and each daily winner is entered for a chance to win the grand prize of a Caribbean cruise from Adelman Vacations.

GET YOUR TIX FIXIt’s no secret that we have the scoop on all the best events, places to go and things to do in 417-land. But there are so many awesome local things happening we can’t possibly fit them all in our pages. To make sure you’re al-ways in the know, head to 417tix.com. There you’ll find festivals, concerts, live shows, food events and more for every night of the week, and even networking and workshop events for when you want to improve your craft.

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Whether you’re interested in food, shopping, music, home decor or can’t-miss events, we’ve got a news-letter just for you.

@

INSIDER INFO

WEEKEND PASSThe best stuff to do during your days off

BRIDAL BUZZTips and events from the

417-land weddings scene

BEST OF THE WEEKThe week’s hot events,

delivered every Sunday

CLUB 417Exclusive invites and super special offers

SHOP TALKHot style news and sales alerts

from 417-land shops

RIGHT AT HOMETips on home improvement,

décor and more

SET LISTMust see shows, band profiles,

album reviews and more

TABLE TALKAll the news that’s fit to eat, every Tuesday

417 Magazine’s Newsletters To stay up-to-date on all

things 417-land, sign up at 417mag.com/newsletters.

Are you on Instagram? Us, too! Follow @417Mag for local food, style, photo shoots and more.

EVEN MORE ONLINE

WEB EXCLUSIVES

TEEN TITANToday’s teens are evolving—case in point: Emma Cary (see story on p. 36). The 13-year-old CrossFit champ demonstrated her sporty prowess for us. Watch a video on 417mag.com/crossfit.

WHAT’S YOUR BBQ IQ?Think you’re a barbecue pro? Test your knowledge of all things meaty at 417mag.com/quiz (we won’t judge if you study up with our cover story first . Let us know how you do on Facebook.

NICE TO MEAT YALove the luscious barbecue fea-tured in our “Barbecue Road Trips” story on p. 92? Check out our Instagram @417mag to see some rad behind the scenes videos of meat in the making.



The name wouldn’t matter to you, but my wife and I shared a van with him, his wife and a driver, for a week as we toured Scotland. ( Just in case you think there was only one interesting person in the van, his wife was an attorney for the state of Florida who retired with an undefeated record of success in court, and whose father authored dozens of books on trees and is considered “the father of forestry.”)

With that kind of brainpower aboard, there wasn’t much time for small talk. Only big talk about big ideas. It’s one of the reasons I like road trips aboard trains, buses and vans with strangers; the personalities can be as vivid as the landscape.

Barbecue road trips in and around 417-land can get you on the road to someplace new, to enjoy a meal created by someone new and eaten alongside other barbecue lovers you don’t yet know.

At a recent magazine conference, one of the speakers talked about trends in traveling, including the Airbnb phenomenon of staying in someone’s private home. She explained her admiration for peo-ple willing to take a little travel risk this way: “You can never know the kindness of strangers, unless you are willing to get lost.”

So be willing to get lost. A stranger might rescue you in a Dallas Cowboys van or an electric car pow-ered by earth vibrations. He might even have the perfect wine to go with your barbecue.

O n a recent trip I met the guy who created the software that has become what most colleges and college students use to schedule classes.

I met the man who is designing the interior of custom vans for the property management com-pany of Dallas Cowboys owner Jerry Jones, so real estate deals can be done in rolling luxury.

I met a gentleman who has �gured out how to capture energy waves found in the earth’s atmo-sphere and store them in batteries as cheap, alter-nate sources of electricity.

On the same trip, I got to know a guy whose great-great-great (I lost track of how many greats) grandfather, James Wilson, was one of the Found-ing Fathers of the United States, a signer of the Dec-laration of Independence, an author of the Consti-tution and one of the justices appointed by George Washington to the �rst Supreme Court. (He’s given credit for the phrase “pursuit of happiness.”)

Then there was the guy who has studied the massive amount of water displaced by jet skis and tugboats, and is adopting that principle to power amusement park paddle boats so you can go a lot farther and a lot faster for a lot less e�ort.

But my favorite may be the guy who subscribed to all the wine rating services and publications and built a spreadsheet showing all wines rated 92 or above by at least three of the services, yet cost less than $15. His list is �ve years old, but he’s building a new one and promises to send it to me. I’ll share it in the magazine with tips on which stores in 417-land carry the good, but cheap, stu�.

Now if you �nd it hard to believe that I could meet so many people with such an odd assortment of expertise, talent and history all on one trip, you’d be right. Because all those diverse interests belong to one man. Ph

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Gary WhitakerPublisher | [email protected]

[ PUBLISHER’S NOTE ]

CONNECTIONSon the

ROAD



SOCIALEATS

[ EDITOR’S NOTE ]

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’Rile

y FAVORITE PAGE OF THE ISSUE, 69I usually don’t get excited about patriotic clothing. It

always just seems to be trying too hard. But leave it to 417 Magazine’s art team to fi nd red, white and blue apparel at our local boutiques that make Fourth of July a stylish aff air. The chic look makes me feel oh so ready for some barbecue and fi reworks.

Katie Pollock EstesEditor | [email protected]

This is a blanket generalization, but I would bet that very few people cook up barbecue feasts and then dine solo. I’d bet that very few people fire up the grill for even a burger or two if they

are eating alone. Barbecue has a personality, and that personality is social.

Barbecue is an extrovert. It craves connec-tion. It begs to be shared. It aims to please.

In my enormous extended family, big gath-erings (weather permitting, of course) are ca-tered by the family members who don’t mind standing for hours in front of a blazing hot grill, flipping pork steaks and juicy chicken breasts and smelling like smoke for the rest of the day. A couple of years ago, my mom bought my dad an electric smoker. Now, when I go home for a visit I can often smell pulled pork when I walk through the door. Tummy rumbles soon follow.

And when it’s time to eat, mountains of meat are lined up along the countertops in aluminum pans, dripping with sticky sauce and smelling incredible. Plates are piled high—might as well sample a couple of different things, right?—and side dishes of the “salad” variety are squeezed in beside the tender pro-teins. It might not be fine dining, but it is cer-tainly the kind of tasty eats that I love to greet me after I make the long trek to St. Louis.

Here in 417-land, some of our best and most craveable barbecue joints are a little bit off the beaten path. They are tucked away in some of the region’s smallest rural outposts and are run by men and women who are dedicated to their craft. They’ve won the hearts of locals but are worth the time it takes to drive there from oth-er parts of 417-land.

Jonesing for a road trip and inspired by these restaurants’ incredible eats, we put together this month’s “Barbecue Road Trips” cover sto-ry (dig in on p. 92), filled with must-try bites and must-visit sites that are located nearby. When hunger strikes and barbecue is the only thing that will quell it, grab this edition of 417 Magazine and hit the road.





TELL US

[ INBOX ]

FEEDBACK

We love it when you write us letters and tell us what you think of the magazine, 417-land or just about anything. It could be a story idea, a bit of praise or a bit of constructive criticism. Either way, we want to hear what you have to say. So send us a note, and speak your mind.—Editor

1. E MAIL Send your notes to [email protected].

2. SNAIL MAIL Mail notes to Katie Pollock Estes/Letters to the Editor, 417 Magazine, 2111 S. Eastgate Ave., Springfield, MO .

3. 417MAG.COM 417mag.com, click on “Contact Us.” Follow the link to submit a letter to the editor.

HOW TO CONTACT 417 MAGAZINE:

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We spent a lot of time traveling for our Barbecue Road Trips feature p. , but we didn’t just dine at these restaurants —we met with the owners of each eatery and got behind-the-scenes sneak peaks of their work. Brent Crump owns Crumpie’s 11-Point Smokehouse with his wife, Tina, and he makes all the meat magic happen in two homemade smokers: one made by his father-in-law and the other made by Tina’s uncle Joe. The smell of smoke hits you the second you open the door to the smoke room, and the lingering smell of smoke keeps meat on your mind all day long.

MILES FOR MEATS

THE GIVING SPIRITAt 4:17 p.m. during the May 9 Give Ozarks Day event organized by Community Foundation of the

zarks, we offered one lucky local agency an addi-tional 2,000 donation. The winning organization was Moxie Cinema, and they were chosen randomly from among the agencies that received donations at 4 17 p.m. We were so thrilled to be able to take part in Give zarks Day and help give back to 417-land. Congratulations, Moxie Editor

CLAP BACWhile at first glance this hunting tactic may seem dangerous to the casual observer—that is not the case. In reality, it is a completely safe and extremely effective method when used as intended. Granted, common sense is required—as is the case any time a hunting tactic employs use of a decoy. But I did not send this e-mail solely to defend this increasingly popular tactic, but also to express my disdain for people who offer their unsolicited advice to the masses without first having a comprehensive knowledge of the topic at hand. Kindly advise your readers that doing so is “incredibly irresponsible,” “so dangerous,” and is usually “a recipe for disaster.”

Thank you,James R. Bax The guy pictured in the feature

James R. Bax s letter is in response to a note pub-lished in the Best of 417 edition, in which a reader expressed staunch criticism and opposition to a photo of a hunter using a Flextone Thunderchicken decoy that was featured in the November The Hunting Life feature, p. 121 . —Editor

FASHIONATION FEEDBACFashionation was an absolute blast this year! Thank you for all your hard work and assistance to put on such a wonderful evening.

Kerri Ferris

To everyone that put on Fashionation, it was seamless and all were complete joys to work with at the event.

My thanks,Gary Grove

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Executive team members Logan Aguirre and Megan Johnson present a , donation to the Moxie’s Mike Stevens.


where’s

417?

1. WACO, TEXASChristina, Kaylee and Gene Dedmon visited Waco, Texas with the “Great Trails” issue.

2. SAN JUAN, PUERTO RICODonna and Tara Mueller traveled to San Juan, Puer-to Rico with the “Let’s Do Brunch” issue.

3. DENALI NATIONAL PARK, ALASKARhonda and Jeff Barnhouse explored Denali Na-tional Park in Alaska with the “Cheers!” issue.

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2

3

Bring 417 Magazine along for the ride on your next family vacation, business trip or weekend getaway.Take a snapshot with the magazine, and send us a high-resolution copy (usually 500 KB or higher) with caption information about where the photo was taken and who is in the photo to [email protected], or mail to Where’s 417?, 2111 S. Eastgate Ave., Spring�eld, MO 65809. Don’t forget to share your travels and adventures on social media with #wheres417.


1. PARIS, FRANCERandy and Lori Murawski visited the Louvre in Paris, France with the

“Great Trails” issue.

2. ROME, ITALYGabby and Michelle Jagears, Angela Waring and Paula Sneed explored Rome with the “Fresh Catch” issue.

4. JAMAICA Randy and Sheila Combs, Steve and Kimberly Donnell, Kim Lovan and Rob Savage took the 2017 “Top Doctors” issue to Jamaica.

3. KEIGHLEY, UNITED KINGDOMSylvia Derks visited the Bronte Parsonage Museum in Keighley, West Yorkshire, United Kingdom with the

“Great Trails” issue.

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where’s

417?

1. LOUISVILLE, KENTUCKYLiz Butrick, Bernadette Pry and Kim Brown took in the races with the

17 Best of 417 issue at the Kentucky Derby in Louisville.

4. BLOOMINGTON, INDIANANick Gauss and Sydney Arnold graduated from Indiana University with the “Great Trails” issue.

2. ORLANDO, FLORIDAThe Mourey family traveled to Walt Disney World with the 17 Best Of” issue in Orlando, Florida.

3. BAVARIA, GERMANY Patty and Tim Swan and Lisa and Art Hains explored Bavaria, Germany with 17 Top Doctors issue.

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Andy B’s Restaurant& EntertainmentVIB experience for 10including bowling, lasertag, games + food($700 value)

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JamesDecorGift card

($250 value)($250 value)

Hilton BransonConvention Center &Level 2 SteakhouseTwo-night stay +$100 gift card($518 value)

Oasis HotelParadise Suite Romance Package + $75 toFire & Ice($500 value)

Package + $75 to


VIP package for Raiding The Rock + Country Vault shows

($250 value)

Grand VillageGrand Villageshopping + dining package($250 value)

Nu Essence SpaSpa package including a full body scrub, body wrap, massage, facial, pedicure, manicure + lunch($320 value)

Titantic MuseumHeart of the OceanNecklace Family Pass($260 value)

THURSDAY

Titantic Museum

The WellOne-night bed-and-breakfast


($250 value)

Take 1 SalonSalon package including haircut, color orhighlight + tanning($250 value)highlight + tanning

Andy B’s Restaurant& EntertainmentVIB experience for 10including bowling, lasertag, games + food($700 value)

SPRINGFIELD

Gillioz TheatreFour Big & Rich

festival tickets+ drink tickets

($256 value)

Four Big & Rich festival tickets+ drink tickets

Acacia SpaCustomized facial

rejuvenation($5,000 value)($5,000 value)

Maid ProFree housecleaning($215 value)

OrangetheoryFitness

10 free sessions+ workout

accessories($313 value)

Hotel VandivortTwo-night stay in the Explorer Suite + dinner for two($530 value)

Gamble’sPhotography

One portraitphoto session

($500 value)

PhotographyState Park MarinaOne full-day rental of aCobalt ski boat($519 value)

Ruby’s MarketGrocery shopping spree($400 value)

Blue RavenOne $50 gift

card each monthfor a year

($600 value)

Emma Louise HomeCustom 8-by-10 wool area rug($900 value)

Cross� t ProvisionOne-year unlimited gymmembership($1,200 value)

Adelman TravelTravel gift card for

Globus family of brands($500 value)

Silver DollarCity + White WaterFour tickets to both parks +one-night stay at area hotel($500 value)

The StudioThree months of unlimited classes($267 value)

Pasta ExpressOne family meal per weekfor one year($1,700 value)


2


*Grand prize drawing August 3 at 5:30 p.m. Must be present to win. Entrants must be 21 years of age or older living in the 417 area

code. No purchase necessary. Restrictions apply. Visit 417mag.com/31days for of� cial rules and details.


summer

GETAWAYTour the country or the world without leaving 417-land at Getaway Golf, a

new travel-themed mini golf locale on East Sunshine. Before you start perfect-ing your putt, get the details on p. 38.

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PUMPING IRON AND KICKING BUTT, 36

A CASE OF THE MUNDAYS, 41

EMBRACING ADVENTURE, 46


bestPLACES TO EAT ON THE LAKE

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Whe

elerNeed some grub to go

with that view? Grab an ice-cold beverage, a hearty burger and some fries at The Rocks Lakeside. The restaurant even has live music on Saturday nights.

Next time you set sail on a boating adventure, leave the picnic basket at home and � oat on in to one of these top-notch restaurants on the water. BY SAVANNAH WASZCZUK


1 THE ROCKS LAKESIDELocated at Table Rock Resort at The Rocks,

Kimberling CityLocated a quarter-mile north of the Kimberling City bridge, The Rocks Lakeside is the place to go when you’re looking to have even more fun in the sun. This two-level establishment features three bars (including a tiki bar!), two huge patios, a swimming pool and plenty of tasty fare. People love the catfish, and the restaurant serves halfpound burgers. Boat in on a Saturday night to enjoy live music.

2 DEVIL’S POOL RESTAURANTLocated at Big Cedar Lodge on Table Rock

Lake, RidgedaleFor a meal served up with a side of authentic Ozarks ambiance, cruise on over to Devil’s Pool Restaurant. Simply dock your boat at Table Rock Lake’s Bent Hook Marina, then walk or ride a shut-tle up to feast on a top notch breakfast buffet, a new ham and pineapple pizza at lunch or the fa-vorite Hardwood Smoked Prime Rib at dinnertime. Floor-to-ceiling windows provide indoor diners with incredible lake views.

3 BOATHOUSE BBQLocated at State Park Marina on Table Rock

Lake, BransonOpen 100 days between Memorial Day and Labor Day, Boathouse BBQ is a summertime staple that you definitely don’t want to miss. For a light lunch, try the classic strawberry chicken salad with pop-py seed dressing, or fuel up for an afternoon of watersports with a hefty pulled pork sandwich or a big ol’ juicy burger. Picnic table dining is a bonus of this hotspot, and snow cones keep the kids smiling.

4 FLAT CREEK RESTAURANTLocated at the Cape Fair Marina on Table

Rock Lake, Cape FairThe menu is extensive at Flat Creek Restaurant, giving hungry lakegoers a chance to eat every-thing from smoked meats and burgers to fried catfish one of the spot’s best sellers . Grab a beer to accompany your meal, and be sure to finish it with a signature $2.99 dessert: favorites are the seasonal cheesecake and the brownie sundae.

5 JUST JACKIE’SLocated at Pontiac Cove Marina on Bull

Shoals Lake, PontiacBull Shoals Lake lovers head to Just Jackie’s when their bellies start to growl. This water-side hot spot has its own dock slips for easy access, and diners have plenty of tasty fare to choose from when it’s time to order. Favorites include special-ty thin crust pizzas and wings—particularly the butter-garlic wings—and it all tastes even better when enjoyed on the covered deck and paired with a cold beer.


currentsWhat’s coming and going, hot or not—

all the talk that ran across our desks this month.

Prime Time Prime Inc. founder Robert Low, who is

the company’s president and CEO, will be honored with the Lifetime Achievement in Business award during the Springfield

Business Journal’s annual Economic Impact Awards at the end of July. Low founded Prime in 1970 and gradually built the trucking com-

pany into a powerhouse in the Springfi eld economy. An outside panel of judges chooses

the recipient of the economic impact award, which recognizes not only individual business

achievement but also broader economic and community impact.

Business is Boomingou don’t need us to tell you that Springfi eld

is a great place to do business (just check out Biz 417 if you need further proof of all the amazing things 417-land businesses are doing), but now Forbes is catching on to the news. The magazine ranked Springfi eld as the No. 1 place to start a business or expand an existing one thanks to low labor costs and state- and city-run programs to stimulate lo-cal businesses and startups. But you already knew that.

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Heads or TailsCoin ips are getting a little more interesting. The U.S. Mint is releasing a quarter honoring the Ozark National Scenic Riverways. Design-er Ron Sanders and sculptor Renata Gordon are responsible for the coin’s image of Alley Mill, the historic 1894 steel roller mill that sits on the Jacks Fork River near Eminence. The national riverway encompasses 80,785 acres throughout Missouri and includes 249 historic structures.

TELL USHAVE A TIP?

Send us your story tips and ideas, and you might just see them on the Currents page or as an article in a future issue. Just email us at [email protected].

TALKING POINTS


Restaurant & Entertainment

Restaurant & Entertainment

Restaurant &

Entertainment

1127 E. Battlefield / 417-883-1234 / AndyBspringfield.com

“When I was young, food wasn’t allowed on bowling lanes. I fixed that.”

Restaurant/Bar | Luxury Bowling | Laser Tag | Elite Arcade | Meeting Space | High Energy Music

With a full menu served sit-down or lane-side, Andy B’s is the perfect location for food, friends and fun! Ask about our grown-up party packages and business hosting for your next event.

that.

the

HOT LIST12 things we can’t stop

talking about this month

1.Hot Traditional

Date NightMissouri State Uni-

versity’s Tent Theatre (through July 23)

2.Hot Cardinals

GiveawayReplica jersey night, July 6 at Hammons

Field

3.Hot Increasingly

Socially Acceptable Drink

OrderBoilermaker

4.Hot (Very)

Amateur Competition

Downtown Springfield Whi e Ball League

championship, July 26 at Park Central Square

5.Hot Get Your Tickets Now

Missouri State football vs. Missouri, Sept. 2 in

Columbia

6.Hot Kid-Friendly

Downtown Dinner

Druff’s

7.Hot Social Media Master ClassAskinosie Choco-late’s storytelling on Instagram

8.Hot Two-Bite NirvanaSuper-white tuna nigari at Haruno

9.Hot Place We Secretly Want to Have a “Moms and Dads Only” NightItty Bitty City

10.Hot Flooded MarketSpringfield micro-breweries

11.Hot Power Lunch SpotVespa Kitchen

12.Hot Speculation TopicSilver Dollar City’s new roller coaster (coming in 2018)


8 TYPES OF FRUIT BASKING IN THE LIMELIGHT DURING OUR STYLE FEATURE PHOTO SHOOT (see story p. 84)

BETTIES BOLDLY GOING WHERE FEW WOMEN HAVE GONE BEFORE

(see story p. 46)

ALL BUT ONE OF THE 25 BARBECUE JOINTS IN OUR COVER STORY SERVE RIBS, SO IF YOU ORDERED AND ATE AN ENTIRE RACK AT EACH SPOT, YOU’D BE LICKING 312 BONES CLEAN.(see story p. 92)

29,000

312

12 feetheight of replica St. Louis

Gateway Arch to putt under at Getaway Golf

(see story p. 38)

2.2 million SHUs SPICINESS LEVEL OF

THE CAROLINA REAPER PEPPERS THAT PAM AND BILL SHELBURN GROW

(see story p. 66)

BY THE NUMBERS



What’s in,

what’s out, and

what everyone’s

talking about.

WINTER’S BONE

PAYING TO CHECK A BAG

MAYORS ON FACEBOOK

BOB’S BURGERS

HARD ROOT BEERS

LARVAE

PAYING TO CARRY ON A BAG

REPRESENTATIVES AT TOWN HALLS

THE HAMBURGLAR

HARD FRUIT DRINKS

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PRESIDENTS ON TWITTER

JAKE BURGER

HARD ICED TEAS

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MAYORS ON FACEBOOK


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Emma Cary is a 13-year-old middle school student who loves pizza, her dog Jim and CrossFit—she trains twice a day and is winning competitions on a national level.

BY SAVANNAH WASZCZUK

Homework, teaching her dog tricks and perfecting her squat snatch—it’s all just a typical day in the life of 13-year-old Emma Cary, shown here competing at the Rail Splitter CrossFit competion where she

laced first

NEW KID ON THE BLOCK

Emma Cary’s mornings start out much different than those of most 13-year-olds. “I work out at 6 a.m. every day except for Sundays and Wednesdays,” says the seventh-grade student at

Marshfield Middle School. “On Wednesdays I go after school. We also have a home gym, so I do something in the evening as well.”

These early morning workouts happen at CFC CrossFit in Marshfield, the gym where Emma’s father started training a few years ago.

“In May 2014, my dad started going to Cross-

Fit, then he’d come home and tell us about it,” Emma says. “I always thought it sounded fun, and I wanted to be doing something active, so I went with him about a month later and tried kids CrossFit.” After her very first visit with her father, Mike Cary, Emma was hooked, and she couldn’t get enough. Her mom, Marla, joined in on the workouts as well, and now the whole family works out at CrossFit.

As time went on and as Emma was able to keep up with her grades—she’s a straight-A student and enrolled in a gifted program—her

parents let her continue to train and even com-pete. “I did a competition in Warrensburg a few weekends ago for ages 12 to 14,” Emma says of the CrossFit Believe competition. And she brought home first place. She has placed in several other competitions as well, including a recent second-place finish at the Festivus com-petition at CrossFit Raw Steel in Springfield where she competed against adults and was ranked on a national leaderboard. Read on to learn a bit about how the 13-year-old makes it all happen.

Q & A


417 Magazine: How do you balance training with your school work? Emma Cary: When I have homework at school, I’ll try to hurry up to get it done in study hall or right when I get home so I will still have time to do an evening workout.

417: In addition to physical benefits, hat else do you get from CrossFit? E.C.: I love the feeling I get whenever I improve. We have benchmark workouts—that means you do a workout, then six or eight months later you do the exact same workout to see if you’ve gotten any fitter. If you beat your time by 1 seconds, or

seconds, or a minute, even it’s just fun to look back and think, eah. This has been paying off. I have gotten fitter. I have so much fun doing it. I remember that I smiled all the way through my first workout.

417: Do you have a favorite inspirational quote? E.C.: “I may not be the best yet, but I will not be outworked. It’s easy for me to see people on In-stagram that are my age and be like, Oh, wow. They may be going faster than me, or they can do more pull-ups than me, or they’re lifting heavier than me. But I know that I just have to work hard. Even though they’re working hard, too, I’ve got to outwork them to be better than them.

417: What advice do you have for someone who is thinking about starting CrossFit? E.C.: I would recommend CrossFit to anybody on any level. Maybe you can’t go really heavy, but you just go in and do what you can do. There will be a movement that you can’t do, but you just do what you can do. Nobody really cares what level you’re at, as long as you do it. As long as you show up and you put in the work.

417: What are your long term fitness goals E.C.: I want to win the CrossFit Games. It’s all over the world, and it’s like the Olympics of CrossFit.

417: What hobbies do you have besides CrossFit?E.C.: I also love dog training. I have an Australian Shepherd named Jim, and he’s my best friend. He knows about 1 tricks. My favorite trick is prob-ably go shopping. He has this little toy shopping cart, and he’ll push it around and put fake vegeta-bles in it.

MORE ONLINEEmma plans to compete in the CrossFit games in 1 , and you can follow her progress until then by following her on

Instagram @boomsauce.wings. Visit 417mag.com crossfit id to see Emma in action. Also read about her plans post–

middle school and her favorite foods.


OXFORD HEALTHCAREBEYOND BUSINESSHead around the world in 36 holes at Getaway Golf, a new Spring� eld

destination, home to two 18-hole miniature golf courses featuring famous landmarks from across the globe.

BY STEPHANIE TOWNE BENOIT

TOURING THE GREENS

Playing miniature golf is no doubt a fun and family-friendly activity. But cool, exciting and transportive? In most cas-es, not by a long shot. That’s what John Reinart hopes to change with Getaway Golf, Spring� eld’s new miniature golf

business, which opened for business in May.Centered around helping visitors enjoy faraway

places without leaving 417-land, Getaway Golf provides an immersive experience with two adja-cent 18-hole courses—one themed around North American landmarks, the other featuring inter-national scenes—designed by New Jersey–based Harris Mini Golf. That travel theme was inspired by Reinart’s own trips, including a � ve-year stint in Indonesia. “Traveling has always been a big part of my life,” he says.

The experience begins in a sleek, upscale club-house area replete with modern features such as an 18-foot-long check-in counter constructed with wood that was sourced locally. “It’s a beautiful, open clubhouse that you walk into,” he says.

Intended for all skill levels, the courses feature dramatic depictions of landmarks like Mount Rushmore, Machu Picchu, the Grand Canyon, the Roman Colosseum and the Leaning Tower of Pisa, each built by Elemoose, a Spring� eld com-pany known for fabricating conceptual signs, sets and exhibits for the likes of Disney Cruise Line, Dollywood and Bass Pro Shops. “We really have created a mix of everything,” Reinart says.

Something especially important to Reinart was making the courses accessible to all people, includ-ing those with disabilities. “That was a big thing for us,” he says. To do that, Harris Mini Golf incor-porated an ADA-compliant route, which weaves through both the U.S.-centered and internationally focused courses.

Reinart hopes that all attendees leave Getaway Golf having enjoyed a unique, memorable expe-rience. “What we were striving to create here is more than just coming here and playing one round or one course,” he says. “We want this experience as a whole to really have a spot in your memory.”

Travel the world at Getaway lf reens re resent n land arks at left and

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KNOW BEFORE YOU GO3833 E. Sunshine St., Springfi eld,

getawaygolf.com To play one course, tickets are $12 for adults and for ages 1 and younger.

To play both courses, tickets are for adults and $15 for ages 12 and

younger. Summer hours (March–October):

Tue. Sun., 1 a.m. 1 p.m.Winter hours (November–December):

Wed.–Sun., 2 p.m.–7 p.m.

FAR-OUT FACTS

STANDING TALL: Some landmarks boast a towering stature. For example, one depicting the St. Louis Gateway

Arch is a whopping 12 feet tall.

MOVEABLE FEAST: Reinart says he plans to host local food trucks at Getaway Golf from time to time.

SWING AWAY: Getaway Golf has a vast variety of putters for guests to use, including putters for those with

disabilities.

FAMILY TIME


Edward is enjoying his normal routine again. He goes into the offi ce a few times a week and doesn’t miss his weekly golf game. nowing une is happy and in e pert hands allows Edward the freedom to enjoy the things that are important to him. Edward and une are happy and safe in their home, together. Thanks to O ford, that won’t change anytime soon.

Like most moms, une was the glue that held her family to-gether. The change started small. She ust started forgetting things that she never used to forget. Then Edward, une’s husband of years, stopped coming into the offi ce and began missing his weekly golf game. It became obvious. Something was wrong.

une’s memory issues were more serious than anyone re-ali ed. er husband was taking on the burden of her carealone. Like most people of that generation, he was proud and private and did not want to be a burden to others.

Edward and une’s daughter was concerned about them. She wanted the best for her parents and needed peace of mind know-ing they were well cared for and safe. That’s when she found O -ford.

O ford sent Dana, a caregiver who has become more than a healthcare worker to une. few times a week, Dana spends time with her. Dana knows that une has always taken great care in her appearance, so Dana does more

than ust help une with a shower. Dana styles her hair, puts on her make-up and paints her nails. une loves the out-doors, so Dana helps plant her favorite flowers and takes une for walks where they watch birds.

How Oxford HealthCare Changed Everything When Everything Changed for Their Parents.

HOME HEALTHCARE & HOSPICE417-883-7500 | OxfordHealthCare.net 3660 S National Ave., Spring� eld, MO

Oxford HealthCare

This family faced challenges they didn’t expect when their mother started losing her memory. Thanks to Oxford, their parents are happy, remain independent and can have quality time together at home for a lot longer.

Oxford HealthCare’s combination of innovative services, compassionate care, and cutting-edge technology sets the standard of excellence in homecare. An af� liate of CoxHealth, Oxford has of� ces in Spring� eld, Joplin, West Plains and Columbia, with local employees caring for more

than 5,000 clients across 53 counties.

PROMOTION

How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything How Oxford HealthCare Changed Everything



TK

After performing with blues, funk, soul and gospel heavyweights,

Shaun Munday launched a solo career.

His self titled first album is available now.

Shaun Munday released his debut self-ti-tled album this spring, and for fans of blues and funk, this is an album worth checking out. Throughout all 10 tracks,

Munday’s powerful vocals and enchanting bass guitar work wander in and out of blues, funk, soul and gospel. That mix fits perfectly with Munday’s stage experience. He’s performed alongside Mary Wilson of The Supremes, blues guitarist and singer Robert Cray, Aston Barrett and The Wailers and country music singer Collin Raye. Munday kicked off his solo career in 2016 with several singles while he per-formed locally almost every week. His debut album, released in March, is his first full-length solo record, and it starts with Munday’s live-ly guitar work that skips to life for an acoustic sound steeped in blues and funk. Most tracks on this album are pared down so Munday’s soulful voice shines through the guitar work that oscillates between classic electric bass to rapid-fire picking work that’s almost dizzying.

In fact, the bass guitar is the only instrument used on Munday’s album, but his strumming sets the mood for each track, whether it’s a heartfelt goodbye or a moment of revelry over a new relationship. Drips of funk run through this album thanks to a mix of backing vocals and quivering guitar. The fifth song on the al-bum, “Stay,” is arguably the best example of Munday’s ability to dip in and out of blues, soul, funk and gospel. Unlike classic funk al-bums from the ’60s and ’70s, Munday’s new-est album sticks firmly in a state of heartbreak and contemplation. The ninth track, “Wade in the Water,” displays the true strength of Mun-day’s vocals as funk and gospel weave together. Throughout the album, Munday’s vocals slide smoothly from subdued crooning to emotion-al wails. After years of performing on the side-lines, it’s about time Munday enjoyed time in the spotlight. Learn more about Munday at shaunmunday.com. His self-titled debut album is available on Spotify, iTunes and his website.

Cure your Munday Blues

After years of performing alongside renowned musicians and singers, Spring�eld’s own singer and songwriter Shaun Munday releases his �rst solo album.

BY ETTIE BERNEKING

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QUICK CRITIC


the Full Moon, relax in a serene bon-sai garden, listen to the water rush down a waterfall, peer down into a ravine from atop the Wallace-Walk-er Floating Cloud Bridge and more. There’s even an adventure garden and a train garden to entertain any little kiddos who came with you on the trip.

EATBy now you’re probably hungry and ready to round out the day with some tasty dinner. Get a table at Vina Morita (vinamorita.com). This Mexican restaurant off ers avors from across the country, from Baja to Mexico City and from the Pacifi c Coast to the Caribbean. Grab one of the fresh and bright ceviche dishes or the pozole verde that’s only avail-able on the weekends. And don’t miss out on the homemade salsa varieties, such as the zacatecana with charred poblano, sour cream and butter or the cacahuate made with toasted peanuts.

SOAKYou know what they say: When in Rome… Well, when in Hot Springs, you just have to dip a fi nger into a geothermal pool or indulge in a spa service.

At Hot Springs National Park (nps.gov/hosp), which sprawls out across the north end of the city it-self, there are a handful of outdoor geothermal pools within lovely rock encasements where you can actually touch the naturally warm water that gave this city its name.

For a more traditionally spa-like experience with the thermal waters, visit Quapaw Baths & Spa (quapawbaths.com) on Historic Bathhouse Row. There are tiled and tiered indoor thermal pools where you can take a warm soak, or you can spend some time in the steam cave before indulging in a nice, long massage.

SEENext up a selfi e opp with your newly refreshed face in front of a scenic backdrop. Go to the top of Hot Springs Mountain Tower (hotspringstower.com), where you can peer out over Hot Springs Mountain, the Ouachita Mountains and Diamond Lalkes from 216 feet above the ground.

After that, opt for a stroll through the greenery at Garvan Wood-land Gardens (garvangardens.org), where you can walk across the gor-geous Joy Manning Scott Bridge of

getaway to

HOT SPRINGSAbout 260 miles south of Spring� eld,

the cute little town of Hot Springs, Arkansas, provides numerous

opportunities to relax, take in a bit of nature and treat yourself to a spa

indulgence or two.BY KATIE POLLOCK ESTES

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DRIVE TIME AND ROUTE

4 hours and 45 min-utes from Springfi eld via I-65 south to I-49

south

SUGGESTED TRIP LENGTH

A long weekend

DON’T FORGET TO PACK

Your beach towel. We can’t imagine you’ll make it out of Hot Springs without ex-

periencing the town’s famed geothermal

pools.

Garvan Woodland Gardens packs in picturesque views

plus adventure and train gardens perfect for kids.

Another well-loved eatery is Ro-lando’s Nuevo Latino Restaurant (rolandosrestaurante.com). There you’ll fi nd more fresh Latin avors, like the perfect little pulled pork tacos topped with so much crunchy goodness in the form of pickled red onions, shredded lettuce and cab-bage and even some cucumbers.

STAYAt the end of your day exploring Hot Springs, rest your head for the night at Hilltop Manor Bed & Breakfast (hilltopmanorhotsprings.com). The 5-acre property provides a lovely scenic setting and is packed with cozy comfort. There’s an outdoor stone fi replace, spa services and delicious breakfast every morning. Think soft, uff y pancakes or savory, stuff ed croissants.

Don’t miss the pulled pork tacos at Rolando’s Nuevo Latino Restaurant.

You can’t leave Hot Springs without exploring the town’s geothermal springs.

T R I P I N F O

RIP & GO


SAME

417.883.69191315 S. GLENSTONE AVE.

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JEFF HOUGHTON: What story do you have for me?HAL HIGDON: I was thinking about one. It’s a good example of how dumb young men are. They’ve proven that the last part of your brain that matures in a male is fear of danger, and it doesn’t happen until 25.

So when I was an undergrad at Alabama I was a Pike (Pi Kappa Alpha), we were having tornadoes. There was a tornado warning. People were sup-posed to be taking cover, and we’re not paying at-tention. We’re hungry. It’s a Sunday night, and this is the early ’80s. My friend Scot has the smallest car you can get, the Honda Civic.

We leave, and we’re having to � ght just to get into the car. We pull out, and just after we pull out of the parking place, this giant pine tree—so big I wouldn’t have been able to reach around—falls ex-actly where we had been parked. The limbs actually hit the back of his car, and we had sat there for two minutes arguing about where to eat.

It was all-you-can-eat taco night at this really cheap bad Mexican restaurant. We didn’t hang around to say, “Is everybody okay?” We went on to the taco night in the horrible weather in a car that weighed about 200 pounds with four of us crammed in there.

J.H.: This is the story of tunnel vision.H.H.: Well, it’s the story of being unaware, being more consumed with being funny and laughing and having a good time and… it didn’t hit our car. There were several cars crushed, but nobody was hurt. We came back about an hour-and-a-half later, and there are � re trucks and police, and everyone wanted to tell us about it, and we were like, “We saw it.”

It was years later that I thought about it. If we had just meandered another 30 seconds, we would have been � at as a pancake.

J.H.: Was this par for the course for you in college, doing not quite sensible things?H.H.: I was not a good student. I was in a fraternity, played a lot. But, you know, I graduated. You’ve got to remember Animal House came out in ’78, and I graduated from high school in ’80. It had a big in� u-ence on our lives.

J.H.: Were the tacos good that night?H.H.: They were.

J.H.: It seems like it could be one of those near-death experiences that changes your outlook.H.H.: It didn’t change anything.

anything but

WITH HAL HIGDONHal Higdon, chancellor at Ozarks Technical Community College, has overseen tremendous growth at the college. Much of his work is covered by local media, but we wanted to talk to him about anything but OTC. So we asked him to tell us a story from his life that has nothing to do with anything. BY JEFF HOUGHTON

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NATIONAL TEDDY BEAR PICNICJULY 10Take your stuff ed animal loving kiddos and their favorite teddy bear pals) to this sweet event. You bring your own blanket and picnic fare, and the event coordinators provide popsicles, games and music—including a singalong of the classic “Teddy Bear Picnic” song.

Free; 6 8 p.m.; Springfi eld Botanical Gardens at Nathanael Greene Close Memorial Park, 2400 S. Scenic Ave., Springfi eld. For more info or to register, call 417-864-1049.

SUMMER LANGUAGE AND CULTURE CAMPSONGOINGThis summer, kids can immerse themselves in languages and cultures from around the globe at this summer camp series. They’ll taste food from international cuisines, learn language skills and try crafts. French and German camps are off ered July 17 and re uire registration by July 7. The Japanese session runs July 4 7 and re uires registration by July 14. (Registration for the July 1 1 Spanish camp ended June . Camps are appropriate for kids ages 1 14.

100; 9 a.m. 3 p.m., see dates above; Jim D. Mor-ris Center at Missouri State niversity, 301 S. Jeff er-son Ave., Springfi eld. Visit fl i.missouristate.edu for registration information.

FANTASTIC CAVERNS JEEP TOURSONGOINGDon’t let the summer heat get you down. Visit Fan-tastic Caverns for a little cool down. Jeep-drawn trams take you through the underground—and al-ways cool—cave to observe interesting formations and hear the fascinating backstory about how the cave was discovered.

24 adults, 17 children ages 6 to 12, free chil-dren 5 or younger; tours off ered daily 8 a.m. 8 p.m.; Fantastic Caverns, 4872 North Farm Road 125, Springfi eld, 417-833-2010, fantasticcaverns.com.

kidsCALENDAR

With a teddy bear picnic out on the grass and a tour deep

underground, this month is full of kid-friendly adventures.BY KATIE POLLOCK ESTES


It took some convincing, but Bold Betties opened its � rst Midwest chapter in Spring-� eld this spring. Leading the local charge is Kelli Conway, an outdoor enthusiast who

� rst discovered the women-only outdoor adven-ture group while living in Texas. When the na-tional organization launched calls for new group leaders, Conway signed up and made a big re-quest: Open a chapter in Spring� eld.

Bold Betties started in 2014 in Denver, Colo-rado, after co-founder and CEO Niki Koubourlis quit her corporate job, got divorced and moved to Denver. “It was the perfect storm of having it all on the career side but being in a shit storm on the personal side,” Koubourlis says. Once in

Denver, she fell in love with the lifestyle and the community and spent seven months camping, hiking and rock climbing her way into a healthier and happier life. Along the way, she discovered her own courage and independence. “A lot of my time was spent outdoors doing things I had never done on my own or without a guy to handle the planning,” she says. “I had always thought things like starting a � re or pitching a tent were intimi-dating. I learned it was easier than I thought.” At the end of those seven months, Koubourlis de-cided to go into business for herself and launch a company that would help other women seek out their own boldness and adventures. With that seed of inspiration, Bold Betties was born.

Earlier this year, the national women-only adventure group Bold Betties launched its � rst Midwest chapter in Spring� eld with the mission to help women around the Ozarks

embrace their own boldness. BY ETTIE BERNEKING

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Within the � rst two weeks of starting a Meet-up group in Denver, Bold Betties had more than 200 members. Today, the group has more than 29,000 members, 29 chapters in the United States and one chapter in Canada. Most of that growth was focused on the West Coast and larger cities in states including Oregon, California, Nevada, Tex-as, Colorado, Utah, North Carolina, Tennessee and Arizona. Bold Betties had yet to open a Mid-west chapter, but that changed when Conway became a chapter leader and started lobbying on behalf of the Queen City.

“We have two rules when considering a new chapter,” says Arezou Zarafshan, co-founder and chief marketing o� cer of Bold Betties. “First we

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Bold Betties aren’t afraid to take on the world one adventure at a time. The Springfield members are just starting their club, but members of the Colorado chapters have con uered North Table Mountain in Golden, Colorado on their bikes (left and bottom) and raced through a Dirty Girl Mud Run in Denver (top).

To join the Springfield Bold Betties chapter, reach out to the group on their Meetup page, and follow them on Facebook for updates on

upcoming events. Membership is free.

look at where people want to go, and where they are moving to. Second, what is the opportunity and access to adventure and outdoors? Are there mountains, rivers, skiing, hiking?”

When Conway �rst pitched the idea of open-ing a Spring�eld chapter, Koubourlis and Zaraf-shan weren’t convinced. Spring�eld wasn’t a city they were focused on. Compared to other cities, Spring�eld isn’t a major destination, but Conway didn’t let up and eventually got approval to start a Spring�eld chapter. “There’s not a better place than the Ozarks for this,” she says. “The number of activities and resources within a three-hour drive is incredible.”

Within the �rst month, Conway had 170 members. The group’s inaugural event, brunch at Metropolitan Farmer, �lled up quickly, so Conway planned a post-brunch happy hour. The group has hiked the Spring�eld Nature Center, wrestled their way through a ninja warrior train-ing and taken part in Girls on the Run 5K—all in its �rst month. In fact, Bold Betties holds month-ly contests among all its chapters to see who wins for most growth and for most engagement. Conway had the highest engaged members in her �rst month.

“This is about getting adult women together and discovering everyone can be bold and ad-venturous,” she says. With members submitting ideas all the time, Conway’s list of upcoming events keeps getting longer. There are plans to take �y �shing courses, take shooting and hunt-ing lessons, try out aerial yoga, go rock climbing and backpacking, and even take a basic car clinic at Ozarks Technical Community College to teach the group how to change a �at tire and what to do if stranded on the side of the road. Members are planning visits to wineries and distilleries and even taking cooking classes.

Turns out Conway was right. Spring�eld is pretty great for adventure-seekers.

JOIN THE FUN


Fairs, �ags and �reworks are all you need to have fun this month, and the good news is you can �nd all that and more at these 417-land events.

BY JENNIFER ADAMSON

81ST ANNUAL OZARK EMPIRE FAIRJULY 27–AUGUST 5Everyone’s favorite event of the summer is back, and Missouri’s second largest fair never disappoints. For 1 days, 417 landers of all ages can enjoy carnival rides, concessions, exhibits and more, including concerts featuring Daughtry, Randy Houser and for KING & COUNTRY. Get admission deals online. Rides start at 1 p.m. each day. Free ride day was not available at press time.

9 adults, 4 kids, 5 parking; opening day 4 p.m. 11 p.m., all other days 11 a.m. 11 p.m. For more information, including a full list of this year s entertainment and promotions, visit ozarkempirefair.com.

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COFFEE & CARSJULY 1Whether you’re a driver or a spectator, join other car enthusiasts in the heart of Springfield for coffee and conversation while surrounding yourself with some of the area’s most amazing vehicles. Old or exotic, every make and model is ready for its close-up. The family-friendly event also features merchandise for sale and a live DJ. Even pets are welcome—just don’t forget a leash. Can’t make it this month Coffee & Cars recurs the first Saturday of every month through October, so there’s ample time to enjoy these rides.

Free; 10 a.m. 1 p.m.; Country Girls Espresso, 2671 E. Sunshine St., Springfield. For more information, call 417-887-7777 or visit coffeeandcarssgf.com.

ACCIDENTAL DEATH OF AN ANARCHISTJULY 1–16When a suspected bomber is imprisoned, ues-tioned and then found dead while in police custody, curiosity arises about whether he was truly involved in the incident, and a judge must decide if it was suicide or murder. Combined with a healthy dose of laughter, this play is a farcical interpretation of real-life events that examines police corruption, the government’s involvement and the combined effect on our culture.

22 opening weekend, 27 adults, 24 students and seniors, 10 student rush based on availability; July 1, 6 8 and 13 15 7 30 p.m., July 2, 9 and 16 2 p.m.; Springfield Contemporary Theatre, 302 E. Pershing St., Springfield. For tickets, call 417-831-8001 or visit springfieldcontemporarytheatre.org.

HERITAGE DAYS FESTIVALJULY 2In the spring, Baker Creek Heirloom Seed Co. farmers spent hours planting and harvesting. Now you can enjoy the fruits (and vegetables) of their labor during the Heritage Days Festival. Produce is not for sale, but the historic property’s restaurant is open, along with an herbal apothecary, natural bakery, blacksmith shop and more. Handmade crafts are also available for purchase.

Free; 10 a.m. 6 p.m.; Baker Creek Heirloom Seed Co., 2278 Baker Creek Road, Mansfield. For more information, call 417-924-8917 or visit rareseeds.com heritage-days.

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LIBERTY LIGHT UP CONCERT & FIREWORKS JULY 3Watch them from the fountains at Branson Landing or from the water on Lake Taneycomo. Either way, you don’t want to miss Branson Landing’s annual fireworks show. This colorful choreographed dis-play follows a live concert featuring country music entertainer Jason Pritchett and his band, Steel Horses. Later this month, The Dan Benton Band and The Mark Chapman Band perform during the Landing’s summer concert series.

Free; 7 p.m.; Branson Landing, 100 Branson Landing Blvd., Branson. For concert dates and a list of other events at the Landing, call 417-239-3002 or visit bransonlanding.com.

JOURNEYJULY 3For those of you who didn’t stop believing, musical legend Journey is finally coming back to Springfield. Welcome them with open arms as they perform for the Ozarks after almost four decades. You’ll hear tons of songs from their famous repertoire —the same hits that make you turn up the radio and stay on the dance oor a little longer. Rock band Asia opens the show.

35 99.50 per ticket, VIP packages available; 7 30 p.m.; J H Arena, 685 S. John . Hammons Parkway, Springfield. For tickets, call 417-836-7678 or visit missouristatetix.com.

TENT THEATRE PRESENTS: THE THREE MUSKETEERSJULY 3 AND 5–7Missouri State University continues its tradition of outdoor summer entertainment with two Tent Theatre productions this month. In this version of The Three Musketeers, nobleman d’Artagnan brings along his younger sister as he seeks to find his fortune. After meeting the famous sword fighting trio, both characters are thrust into a swashbuckling battle of wits to defend the Queen of France from the love-scorned Cardinal Richelieu.

12 25; all shows at 8 p.m.; behind Craig Hall at Missouri State niversity, 1147 E. Grand St., Spring-field. For tickets or more details, call 417-836-7678 or visit missouristatetix.com.

LIFE360 FREEDOM FESTJULY 4What’s the Fourth of July without fireworks, espe-cially when they’re the largest choreographed display in Springfield Come to Ozark Empire Fairgrounds for a celebration of everything that makes America great with fun, food and family. Admission, parking and in atables are free, but you’ll need money for concessions, as no outside coolers are allowed. Don’t forget your lawn chair, blanket and your phone to capture all those Ins-ta-good moments.

Free; gates open 6 p.m., fireworks begin 9 p.m.; zark Empire Fairgrounds, 3001 N. Grant Ave., Spring-

field. For more information, call 417-447-9000.

OLD-FASHIONED FOURTH OF JULY PARADE & CELEBRATIONJULY 4The theme of this year’s Old-Fashioned Fourth of July Parade and Celebration is Hats Off to America. Rain or shine, the parade begins at Central High School and ends at Washington Park. Cheer on your favorite oats, shake hands with local politicians and catch candy. Children are invited to march or ride their bicycles at no charge. Stick around for complimentary ice cream and beverages, games and prizes, an apple-pie baking contest and live music. It’ll be a party in the USA.

Free; 10 a.m. 1 p.m.; Midtown Historic District in Springfield. For details, call 417-353-0385 or visit facebook.com midtownsgf.

2017 CHRISTIAN COUNTY FAIRJULY 7–8Make this year’s Christian County Fair your destina-tion for summer fun for all ages. Activities include carnival rides, in atables, a dunk tank, water bal-loon toss, cutest baby contest, baking contest, pet parade, talent show, uilt show, livestock show and 4-H exhibits. Pride and Joy Cloggers, a group of young dancers based in Ozark, tops the list of live entertainment.

Free; Friday 8 30 a.m. 11 p.m., Saturday 9 a.m. 11 p.m.; Finley River Park, 907 Riverside Road, zark. For more information, call 417-581-3558 or visit ccmofair.com.

TENT THEATRE PRESENTS: NICE WORK IF YOU CAN GET ITJULY 12–15 AND 17–23This month’s second Tent Theatre production is a high-energy musical comedy about a wealthy playboy who agrees to let a female bootlegger use his Long Island beach house to stash her hooch—without telling his fianc e about the arrangement. All is going swell until the couple arrives at the vacation home for their honeymoon only to find the bootleggers still there and the cops hot on their trail.

12 25; all shows at 8 p.m.; behind Craig Hall at Missouri State niversity, 1147 E. Grand St., Spring-field. For tickets, call 417-836-7678 or visit mis-souristatetix.com.

RUBLECON 2017JULY 15–16If you’re a fan of comics and toys, don’t miss this year’s Rublecon comics and toys convention. Dress up like your favorite character and enter the cos-tume contest to win in cash and prizes. Con-nect with local artists and writers, and dig through toys, action figures and lots of other memorabilia. This event is perfect for everyone from age-old collectors to young children just starting to show interest in the hobby.

3 per day, free for ages 10 and younger; 10 a.m. 6 p.m.; zark Empire Fairgrounds, 3001 N. Grant Ave., Springfield. For more info, call 417-882-0070 or visit ozarkempirefair.com.


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MOONLIGHT MADNESS AT SILVER DOLLAR CITYJULY 15–30Go to bed or ride a roller coaster? The decision is easy when Silver Dollar City stays open until midnight. For two weeks this summer, the amuse-ment park is offering extended ride time along with nightly dance parties and fireworks. And of course, dining, shows, shopping and craft demonstrations are still available.

51 62 for one-day pass, season passes available; July 15 21, 23 28 and 30 9 30 a.m. 10 p.m., July 22 and 19 9 30 a.m. midnight; Silver Dollar City, 399 Silver Dollar City Parkway, Branson. For tickets, visit silverdollarcity.com.

STAR-SPANGLED SUMMERTHROUGH JULY 16The world-famous Harlem Globetrotters return for the final year to Silver Dollar City to kick off

summer with a hilarious exhibition show featuring their trademark moves. The fun continues when you dive into more than 4 rides and attractions, including championship cloggers, cartoon character meet-and-greets and a stunt dog show.

51 62 for one-day pass, season passes available; shows every day except Thursdays at 11 15 a.m., 2 p.m. and 4 15 p.m.; Silver Dollar City, 399 Silver Dollar City Parkway, Branson. For tickets, visit silverdollarcity.com.

SUNFLOWER FESTIVALMID LYEnjoy the beauty of a sun ower field in full bloom at Golden Grove Farms. The festival includes ower cutting, games, crafts, photo props and picnic areas. Bring your own food and drinks or purchase what’s available at the farm. (There are both kid-friendly and adult beverages.) The event dates are up to Mother Nature. Check in at goldengrovefarms.com for specifics. Per car admission fee is credited toward any sun ower, beverage, snack or merchan-dise purchases. A portion of proceeds benefits the Cystic Fibrosis Foundation through Kadyn’s Krew.

5 per car; 10 a.m. 8 30 p.m., dates TBA; Golden Grove Farms, 4950 E. State Highway KK, Fair Grove.


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SPRINGFIELD BICYCLE TOURS WEEKENDS THROUGH NOVEMBER 26Soak in some sunshine and see the sites of Spring-field from a totally new perspective on a bike No matter your skill level, Springfield Bicycle Tours offers a route for you to enjoy. Even long-time 417-landers can learn something new about the city while riding on the tours. Choose from a relaxing short-circuit trip around downtown, a longer version with stops in several historic neigh-borhoods and other options. Tours range in length from 4 to 15 miles.

18 33; various times; tours begin at The Potter s House, 724 S. National Ave., Springfield. For tour descriptions, times, more details and to book, visit springfieldbicycletours.com.

SPRINGFIELD CARDINALS BASEBALL ONGOINGBaseball fever continues this month as the Cardinals face off in home contests against the Rockhounds, Roughriders, Naturals and Drillers. Eat your way through the innings with Buck-a-Brat night on July 6, $1 hot dogs on July 18 and July 25 and free ice cream for kids on July 9 and July 16. Plus, celebrate the Fourth of July all week with fireworks on July 5, July 6 and July 7.

7 49 for individual tickets, 122 and more for season tickets; game dates and times vary; Hammons Field, 955 E. Trafficway, Springfield. To see the full schedule and all promotions, buy tickets and more, visit springfieldcardinals.com.


BALL OF THE WILDJULY 14

Benefits Dickerson Park ZooCome out draped in your safari chic wardrobe,

and hear tunes from the highly re uested Here Come the Mummies at the masked Ball of the Wild dinner. Several Springfield restaurants are bringing their A game by way of delicious dishes for you to enjoy for this wildly fun night. Proceeds help Friends of the Zoo, the nonprofit arm of Dickerson Park Zoo that provides educational information on wildlife and animal adoption.

$500; 6–11:30 p.m.; John A. and Genny Morris Conservation Center, 600 W. Sunshine St., Spring-field. For more information, call 417-833-1570 or visit dickersonparkzoo.org.

WATERSHED SUMMER GALAJULY 15Benefits Watershed Committee of the Ozarks

Sip wine by the glass and enjoy some beer from Mother’s Brewing Co. while you dine on a buffet complete with a carving station and desserts like honey cupcakes. Participate in the silent auction, wine grab or whiskey pull and get a lesson on yrod casting from Bass Pro Shops. And don’t miss Shaun Munday’s soothing tunes throughout the evening. Proceeds go to growing Watershed Committee’s education and outreach programs, such as the exploration of karst features like caves, springs, sinkholes and losing streams. What better way is there to contribute to the improvement and preservation of 417 land’s water supplies

45; 5 8 p.m; Bond Learning Center at Darr Agri-cultural Center, 2401 S. Kansas Expressway, Spring-field. For tickets and more information, visit water-shedcommittee.org.

NOT SO NEWLYWED GAMEJULY 28

Benefits Ozarks Counseling CenterGet in more than a few laughs at the rd an

nual Not So Newlywed Game hosted by Ozarks Counseling Center. Start the night enjoying heavy appetizers from Touch Restaurant, and don’t miss the silent auction and gift card pull. Don Harkey from People Centric Consulting Group returns as host to test five couples on how well they really know each other. Proceeds are used to help provide counseling services for 417 landers in need.

75; 6 10 p.m.; Gillioz Theatre, 325 Park Central E., Springfield. For more information, call 417-869-9011 or visit ozarkscounselingcenter.org.

Do a little good while you have a lot of fun with this month’s galas and nonpro�t fundraisers. BY ASIA KEY

GET OUT AND GIVE

417SPONSORED

EVENT

417SPONSORED

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EFFORTS



YOUR A Z GUIDE TO THETO

PROMOTION


PROMOTION

BarbecueWilson’s ChuckWagon. Big menu, best quality, never frozen. Their brisket, pork and chicken are smoked daily. Burgers cooked when ordered, hand cut fries, homemade side dishes and desserts.

A mom and pop place that knows their best value is their customers.

AdventureThe Mine at Bonne Terre, recognized as a National Historic Site, has been selected as Missouri’s State Road and Best Mine Tour in the country.

Recognized as one of the top 3 dive sites in the world.

Ferris WheelThe Navy Pier Ferris Wheel from Chicago is now at Track 4, newly named The Branson Ferris Wheel.

Featuring “Electrify”–A Music & Light Spectacular show, with 16,000 LEDs

lighting the summer sky!

D’s Wax FactoryDon’t stubble your way through

summer. Bikini beautiful happens at D’s Wax Factory. Clean, comfortable and fast… D’s experts have two decades

of experience in speed waxing for men and women.

European PatisserieExplore the sweet side of Europe with elegant cakes and decadent Macarons accompanied by Italian espresso and

the famous Crème Brûlée Latte perfect for a rainy day, or cool down from the heat with fresh squeezed lemonades.

Go GolfPar 3, 9-hole course Betty Allison at

Oscar Blom is the perfect place for all ages and skills! Kids 12 and under golf FREE Sun.–Thurs. Bonus… this course

stays open late, until 11 p.m.!

Hot Summer ItemsCrown Valley Distillery & Bistro is the place to be for hot summer

specials. Stop in and try the new Pink Lemonade Cider or Pink Sangria! You can � nd Crown Valley Distillery at 1420

W-76 Country Blvd in Branson!

Ice SkatingCool down and ice skate at

Mediacom Ice Park! Public skating sessions nearly every day! When you’re done skating, relax in the fountains next door at Jordan

Valley Park.

Camp RavenCamp Raven is looking for bright,

young adventurers ready to get their hands dirty and make some fun

summer memories. Only for kids that love to learn! Ages 4–17.

Wilson’s Chuckwagon BBQ417-862-1101 | wilsonschuckwagon.com

Bonne Terre Mine888-843-3483 | bonneterremine.com

D’s Wax Factory | 417-869-7220roguebarberco.com/wax-factory-home

Betty Allison at Oscar Blom417-833-9962 | ParkBoard.org/Golf

Mediacom Ice Park417-866-7444 | IcePark.org

Crown Valley Distillery417-335-0832 | crownvalleybranson.com

European Cafe417-986-4646 | 417europeancafe.com

The Track Family Fun Parks417-334-1612 | bransontracks.com

The Summit Preparatory School417-869-8077

thesummitprep.org/summer

W-76 Country Blvd in Branson!


PROMOTION

KaraokeEveryone sounds good at Bugsy

Malone’s. If not, it’s okay. Because at Bugsy Malone’s everyone is family. And everyone has fun. Karaoke at

Bugsy Malone’s… everything a night out should be.

Journey to the best you

Transform your physique, your perspective and your life. The Studio’s

classes introduce students to new levels of con� dence and self-love. This summer,

� nd your best you at The Studio.

Penne at PiccoloExcellent. Best Italian. Superb.

Perfect. It’s how customers describe Piccolo. Speci� cally, the Penne

Valentine. Pair it with chilled prosecco on the patio and see what words

come to your taste buds.

Love Lasers TennisCome see professional tennis and cheer on the Spring� eld Lasers,

July 16–August 2 at Cooper Tennis Complex. Don’t miss the #1 American

Male Tennis Player, Jack Sock, on Friday, July 21! Go Lasers!

Bugsy Malone’s417-501-1066 | bugsymalones.com

The Studio417-689-4461 | empower417.� t

Piccolo417-374-7291 | eatpiccolo.com

Spring� eld Lasers Tennis417-837-5900 | Spring� eldLasers.com

MargaritasIguana Roja has many margarita

options that all start with their signature house made sour mix that is fresh

squeezed daily. Jalapeño Margarita, Prickly Pear Margarita & many other fresh fruit margs. Happy Hour every

day 3–6 pm. See you soon!

Nuzzle at NightfallCuddle up with the kids or other loves

at Movies at Founders Park! Movies are free and begin at dusk (around 9 p.m.)

on Friday and Saturday nights, July 7–August 26. See classics and recent

releases under the starry sky.

Orange is the happiest color!

Join your friends, or make new ones, at Orangetheory Fitness and

see why they’re the “Best One Hour Workout in the Country.” Proven results, backed by science. Try

Orangetheory for FREE!

Iguana Roja Restaurante417-485-8585 | iguanaroja.net

Spring� eld-Greene County Park Board417-864-1049 | parkboard.org/movies

Orangetheory Fitness417-633-7133 | orangetheory� tness.com

Quest those QuadsSwim, bike and run the quest of the

Kid’Athlon, a mini triathlon for kids (5–12 yrs.) on Sat., August 5 at Meador Park. Early registration (before July 22) is $25/child and $15 for additional children in

same household.

RugbyDid you know Rugby was named after an English School? Well, school is out for summer, so get your rugby � x and

enjoy cool cocktails and hot Neapolitan pizza at The Pitch Pizza & Pub.

Spring� eld-Greene County Park Board417-864-1049 | parkboard.org

The Pitch Pizza & Pub417-368-0277 | pitchpizzapub.com


PROMOTION

Tour Around the World

T is for Tour Around the World at Discovery Garden Montessori. Come and tour each continent in an exciting summer

camp � lled with cultural activities.

ZooSee and connect with animals

from around the world. Experience Z.E.B.R.A. camps and classes for

tots to teens. Get outside and have a fabZOOlous adventure with the whole

family at Dickerson Park Zoo.

Discovery Garden417-631-4590 | dgmontessori.org

Dickerson Park Zoo417-833-1570 | Dickersonparkzoo.org

Smoking & Grilling ClassesNot only are Pits N Grills indoor

smoking and grilling classes a fun night out, but you also have the

opportunity to improve your live � re cooking skills. Including Mothers beer.

Pits N Grills417-501-8737 | facebook.com/pitsngrills

Unique ShoppingOne-of-a-kind shopping and dining experiences await you at the Grand

Village. Explore artisan shops and locally owned and operated stores, including

Sugarleaf Bakery & Cafe and homestyle eatery Mel’s Hard Luck Diner.

Grand Village417-336-4300 | grandvillageshops.com

Vault ShowsReal rock performed by real rock stars. Classic American country performed by real country stars. This summer,

Branson’s most exciting new shows, Raiding the Country Vault and Raiding

the Rock Vault, are at The Starlite.

XperienceExperience. Wellness. It’s the mission

of The Well. Check out this little gem in the heart of the Ozarks! Fantastic yoga classes, Thai massage, sauna, amazing transitional wear, cappuccino/espresso

and coming this year-healthy bites.

Wings & Whiskey Start a summer tradition at Big

Whiskey’s American Restaurant & Bar! Join them on any of their � ve patios

open 7 days a week! Sample their 80 different whiskey varieties and award-winning jumbo wings.

The Starlite Theatre417-337-9333 | starlitetheatre.com

The Well417-250-8104 | thewellonthesquare.com

Big Whiskey’s American Restaurant & BarBigWhiskeys.com

YogaEnjoy the summer breeze on the

rooftop deck or the studio’s shady front porch! Relaxing, healthy summer fun to stretch the body and cool the

mind! Classes available for every body, every day of the week!

Ozark Mountain Yoga417-920-3774 | ozarkmountainyoga.com

cooking skills. Including Mothers beer.

YOUR A Z GUIDE TO THETO

417MAG.COM • 417 MAGAZINE 21 417 MAGAZINE • 417MAG.COM

Those are the two magic phrases in the con-struction industry. Whether it be corpo-rate, retail, medical, hospitality, religious, educational, supermarket, industrial, multi-family or other commercial de-velopment, Larry Snyder & Company will guide you through the construction process. From inception to completion, they make it an enjoyable and exciting

experience. As a premier commercial contractor in southwest Missouri, the company partners with only the most quali�ed engineers and architects to deliver the highest quality project to its clients. Larry Snyder & Company believes in the owner, architect and contractor working together from the beginning in order to create a base-line of cooperation that reduces cost

LARRY SNYDER & COMPANYComplete Construction Services

Left to right: Scott Brown, Project Manager; Donnie Volentine, Operations Manager; Bob Keller, CEO; Dusty Emmert, President; Josh Stringer, Chief Estimator; Jordan Irwin, Estimator; Jordan Kenyon, Project Manager

PROMOTION PROMOTION

and keeps the project moving in the right direction from start to �nish. Communication has been the key to success in this family business. With Larry Snyder & Company approach-ing its 40-year anniversary, the company continues to take customer service to a whole new level. The associates man-age projects throughout the country, including Missouri, Arkansas, Kansas, North Carolina, Oklahoma, Tennessee, Texas and Florida. Here in 417-land, well-known develop-ments include The Cliffs at Long Creek, Birch Pointe Health

and Rehabilitation, Mercy Healthcare Clinics, Brentwood Center North and South, Mager’s Crossing Development, O’Reilly Automotive Corporate Of�ce and Holiday Inn Ex-press, to name a few. In construction, nobody likes surpris-es. Get your project done right the �rst time!

4820 N. TOWN CENTRE DRIVEOZARK, MOLSCINC.COM | 417-887-6897

With Larry Snyder & Company approaching its 40-year anniversary,

the company continues to take

customer service to a whole new level.

On time! On budget!


417MAG.COM • 417 MAGAZINE 21 417 MAGAZINE • 417MAG.COM

Those are the two magic phrases in the con-struction industry. Whether it be corpo-rate, retail, medical, hospitality, religious, educational, supermarket, industrial, multi-family or other commercial de-velopment, Larry Snyder & Company will guide you through the construction process. From inception to completion, they make it an enjoyable and exciting

experience. As a premier commercial contractor in southwest Missouri, the company partners with only the most quali�ed engineers and architects to deliver the highest quality project to its clients. Larry Snyder & Company believes in the owner, architect and contractor working together from the beginning in order to create a base-line of cooperation that reduces cost

LARRY SNYDER & COMPANYComplete Construction Services

Left to right: Scott Brown, Project Manager; Donnie Volentine, Operations Manager; Bob Keller, CEO; Dusty Emmert, President; Josh Stringer, Chief Estimator; Jordan Irwin, Estimator; Jordan Kenyon, Project Manager

PROMOTION PROMOTION

and keeps the project moving in the right direction from start to �nish. Communication has been the key to success in this family business. With Larry Snyder & Company approach-ing its 40-year anniversary, the company continues to take customer service to a whole new level. The associates man-age projects throughout the country, including Missouri, Arkansas, Kansas, North Carolina, Oklahoma, Tennessee, Texas and Florida. Here in 417-land, well-known develop-ments include The Cliffs at Long Creek, Birch Pointe Health

and Rehabilitation, Mercy Healthcare Clinics, Brentwood Center North and South, Mager’s Crossing Development, O’Reilly Automotive Corporate Of�ce and Holiday Inn Ex-press, to name a few. In construction, nobody likes surpris-es. Get your project done right the �rst time!

4820 N. TOWN CENTRE DRIVEOZARK, MOLSCINC.COM | 417-887-6897

With Larry Snyder & Company approaching its 40-year anniversary,

the company continues to take

customer service to a whole new level.

On time! On budget!



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BLACKSangria lovers, beware: La Paloma

has three versions of the classic summery drink. We went to the trouble of trying the restaurant’s black sangria for you. Find out

more on p. 65.

CREATIVE CANVAS, 62

TASTE THE HEAT, 66

FOODIE CALENDAR, 67

CREATIVE CANVAS

TASTE THE HEAT,

FOODIE CALENDAR,


CANVAS AT ARTISAN’S OVEN206 E. Commercial St., Springfi eld,canvasmissouri.com, [email protected]

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[ REVIEW ]

In the past decade, 417-land’s dining scene has grown in both size and quality. With this growth, a crop of young, driven chefs has emerged, so it should come as no surprise that

in the last couple of years, Spring� eld has also seen the emergence of pop-up restaurants. For young chefs anxious to cook their own food, a pop-up restaurant is a chance to stretch their culinary wings without worrying about the overhead costs and business stresses that come with owning a restaurant. It allows them to indulge their o� -the-wall whims and try out ideas that might not work in a traditional restaurant.

Hansel Herschend and Drake Tillman formed Canvas in Octo-ber 2016 after Tillman returned from staging at Grace in Chicago. Tillman was inspired by his friend Daniel Ernce, who co-founded Progress, the pop-up we wrote about this past August. There have been � ve Canvas dinners since the � rst, which was at Q Enoteca Wine Bar, and in May I was able to attend Herschend and Tillman’s dinner at MaMa Jean’s Natural Market Republic Road location.

Instead of using paints and bold colors, chefs Drake Tillman and Hansel Herschend at pop-up concept Canvas are creating art on the plate with seasonal produce.BY VIVIAN WHEELER

417 Magazine: When it comes to cook-ing, what’s your inspiration?Drake Tillman: I care about the actual community. That’s a big part of it for me, so we like to use local farms. That’s a big thing for us, we like to use stuff that’s from here. We have some awe-some farms around here. And to use those typical ingredients in a diff erent

way instead of just kind of the same stuff , that’s the challenge for us.

417: Do you have a favorite meal that comes to mind?Hansel Herschend: Every time I go to Cuba, my aunt makes this lobster dish with lobster and tomato sauce. It’s one of the best things I’ve ever eaten. She

POP ART

Q & Awith Drake

Tillman and Hansel

Herschend

In the case of Canvas’s dinner, the freedom that comes with running a pop-up was put to good use. Wanting to take full advantage of the season and the produce from local farms, the chefs made their dinner all-vegetarian. A vegetarian himself, Tillman describes his cooking in general as vege-

table-focused, but he does cook meat. There were six courses, all of which were paired with a juice, plus an appetizer and an intermez-zo. The dishes overall were inven-tive, surprising and delicious.

Before the o� cial dinner began, there was a social hour, which was a little strange considering the event was BYOB; however, the ap-petizer served made showing up early worth it. The appetizer was a dehydrated tomato topped with spiraled golden beets and shavings of cured goose eggs. This tiny dish

packed a ton of � avor, which I can only describe as tomato beef jerky. It was so good that I kept survey-ing the room to � gure out when it was appropriate to go back for seconds. And then thirds.

Another highlight of the meal was the leek dish. The leeks were made by wrapping the outer leek

leaves around the center sheath and trussing the leaves, the way you might a prime rib. That was then salt-packed and roasted. The leeks were halved and lightly caramelized in butter. It was served with the leek leaves that it had been wrapped in, which were by then crispy and salty. The contrast of tex-ture and � avor of the two preparations of leek paired perfectly together.

The young carrots dish was also a favorite of mine, though I think it was mistitled. The young carrots were good, but the best part of the dish was the pickled radishes � lled with salted cream. When I took a bite, the acid from the pickle popped in my mouth, and just when I started to think it was too strong, the mild, salted cream hit my tongue

Instead of using paints and bold colors, chefs Drake Tillman and Hansel Herschend at pop-up concept Canvas are Instead of using paints and bold colors, chefs Drake Tillman and Hansel Herschend at pop-up concept Canvas are

1

In the case of Canvas’s dinner, the freedom that comes with running a pop-up was put to good use. Wanting to take full advantage of the season and the produce from local farms, the chefs made their dinner all-vegetarian. A vegetarian himself, Tillman describes his cooking in general as vege-

table-focused, but he does cook meat. There were six courses, all of which were paired with a juice, plus an appetizer and an intermez-zo. The dishes overall were inven-

2WHAT WAS MOST EXCITING IS

THAT THESE TWO YOUNG CHEFS

ARE COMMITTED TO PUSHING THE

CULINARY ENVELOPE.


4

REVIEW

DINE WITH CANVASStarting July 7, Canvas is open as an ongoing pop-up in Artisan’s Oven on Friday and Saturday nights. Choose a

fi ve course meal for or a seven course meal for 7 . Reservations can be made online. Guests may bring

their own alcohol.

makes it every single time I go back to Cuba.

In Cuba there are certain holidays where everybody pitches in a certain amount of food and we’ll make a big pot of food, and everyone in the neighborhood eats from that. It’s a very tight commu-

nity, and that’s just the food and experience I want to give people here.

417: How do you come up with your menus?D.T.: Hansel and I collaborate on it a little bit. Usually I just start writing down ideas.

H.H.: Drake will write out the whole menu, and then when-ever I get a chance, I’ll come by and he’ll show it to me. Drake likes to go very eccentric about certain things. Sometimes we have to tone it down, all of these crazy ideas owing out of him.

ORDER UPThe pop-up dinner we tried had six

courses, which were all vegetarian. They included (1) salt-packed, roasted leeks,

(2) cucumber sorbet with buttermilk and honey, (3) the Forest Floor dish that had a fried bread base, (4) a young carrot dish with pickled radishes fi lled with salted

cream, spring greens over goat cheese puree and (6) Chinese broccoli with duck

egg and zucchini sauce. Chefs Drake Tillman and Hansel Herschend also served a dehydrated tomato–based appetizer, an

intermezzo and juice with each new course.

and balanced everything out. Again, the deliberate contrast and play of � avors at work really made this dish sing.

On the other hand, the Forest Floor dish was not as successful. A piece of fried bread shaped like a tree root served as the centerpiece of the dish. It was topped with a confused list of ingredients, some of which Tillman had foraged, that includ-ed dehydrated reindeer lichen, pu� ed quinoa and barley, candied onion, mushroom puree, an assort-ment of other mushrooms and wild garlic. The dish’s biggest problem was the fried bread, which had the consistency of tofu and was too chewy to be enjoyable.

The other three dishes fell short of the excellence achieved by the leek and young carrot dishes, but they were nonetheless good. Those included a broth of spring greens and herbs that was swerved over goat cheese Gra, Chinese broccoli with a duck

egg and zucchini sauce and cucumber sorbet with buttermilk and honey.

What was most exciting about the dinner is that these two young chefs are committed to pushing the culinary envelope, and it seems—at least for now—they are committed to staying in Spring� eld. Starting on July 1, Canvas is open for dinner on Fri-day and Saturday nights in Artisan’s Oven, so we will have a chance to truly see what these guys are capable of.

and balanced everything out. Again, the deliberate contrast and play of � avors at work really made this

On the other hand, the Forest Floor dish was not as successful. A piece of fried bread shaped like a tree root served as the centerpiece of the dish. It was topped with a confused list of ingredients,

6

REVIEWREVIEW

and balanced everything out. Again, the deliberate contrast and play of � avors at work really made this

On the other hand, the Forest Floor dish was not as successful. A piece of fried bread shaped like a

REVIEW

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5

MORE

REVIEWS AT

417mag.com


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VINOWine in a can?

It’s nicer than you think.BY HEATHER KANE

Underwood pinot noir and pinot gris cans, . each at Macadoodles

Coppola Sofi a Minis, 4. 4 each at Macadoodles

Banrock Station strawberry and peach bellinis, 1. each at Macadoodles


TK

FRESH SPRING ROLLSBambu Vietnamese Cuisine, 1338 E. Battlefi eld

Road, 417-881-9881

SWEET DIPPER

The rich peanut sauce makes this

app just indulgent enough.

FRESH CRUNCH

Crisp lettuce, sprouts and carrots

lend a healthful taste to these non-

fried rolls

[ YUM OF THE MONTH ]

[ DRINK OF THE MONTH ]

SAVORY PROTEIN

Cool shrimp and ten-der pork tenderloin add a little heft to

the light treat.

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When the summer sun is beating down on 417-land, all I want to do is sit beside a body of wa-ter and dip my toes in. Barring the availability of a cool pool, the next best thing is having a drink in hand that makes you feel like you’re poolside. Enter sangria. If it were just a glass of wine, you’d pour 5 ounces and sip like a proper grown-up. But it’s not just wine. It’s sangria, so you fill the glass to

the rim, throw in a straw and toast the summer sun. At La Paloma Grill, (3014 E. Sunshine St., Springfield,

417-719-4484, dinelapaloma.com), there are three versions of the fruity concoction on the menu: white sangria, red san-

gria and black sangria. On a recent visit, I ordered the black san-gria. Made with deep red wine, honey brandy and fresh blackber-

ries, grapes and plums, it was surprisingly dry and stronger than you’d expect considering how little alcohol you could taste.

It’s a drink that could get you in trouble if you move too fast. Luckily, I had some chips and salsa and a plate of tacos al pastor to keep that sangria company in my belly.

—Katie Pollock Estes

At 417-719-4484, dinelapaloma.com

of the fruity concoction on the menu: white sangria, red san-gria and black sangria. On a recent visit, I ordered the black san-gria. Made with deep red wine, honey brandy and fresh blackber-

ries, grapes and plums, it was surprisingly dry and stronger than you’d expect considering how little alcohol you could taste.

It’s a drink that could get you in trouble if you move too fast. Luckily, I had some chips and salsa and a plate of tacos al pastor to keep that sangria company in my belly.

—Katie Pollock Estes

A Sangria Summer


Pam and Bill Shelburn started growing peppers

eight years ago and now have

20-plus varieties in their garden.

Next time you’re wandering through the Greater Spring� eld Farmers’ Mar-ket, follow that spicy sweet aroma of peppers to Pam’s Produce stand. “People always say they can smell us

as soon as they get to the market,” Pam Shelburn says. Pam and her husband, Bill, have been grow-ing peppers for 40 years. Their backyard garden in Stra� ord has grown to accommodate 22 variet-ies, from sweet bell peppers to the world’s hottest pepper, the Carolina Reaper.

Surprisingly, it was cheese that got the couple hooked on hot peppers eight years ago. Pam was learning to make cheeses and wanted to add extra � avor to her rounds of Gouda, cheddar and Mon-terey Jack. Peppers seemed like an easy choice. When they started growing ghost peppers, the world’s hottest pepper at the time, customers couldn’t get enough. “We were selling them for

$3 apiece,” Pam says. “We even shipped them to California and South Carolina.” It was clear to the Shelburns that they were on to something, so they decided to grow all of the world’s hottest peppers. Today, the lineup is extensive. At the top of the heat scale are the deadly Carolina Reapers. Small in size, these wrinkly red lanterns pack a powerful punch, and Pam says the peppers have a Scoville Heat Unit (SHU) of 2.2 million, which is a measure of the pepper’s spice and pungency. When Pam accidentally took a bite of jerky Bill had mixed with Carolina Reaper, she burst into tears. And this is a woman who has no problem eating ghost peppers.

Next up is the ghost pepper, which averages 1 million SHU. There are plenty of jalapeños; pep-peroncini; habaneros; striped � sh peppers; pobla-nos; banana peppers; Anaheim chilies; Bangkok Thai peppers commonly used in stir-fries; serra-

Pam Shelburn and her husband, Bill, grow some of the world’s hottest peppers in their garden in Strafford. With new varieties of peppers popping onto the scene, this couple is always looking to spice things up and add new peppers to the mix.

BY ETTIE BERNEKING

SOME LIKE IT HOT

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nos; shishito peppers; the long, sweet escamillo green pepper; cayenne pepper; Guyana (wiri wiri) peppers; lunchbox peppers; yum yum sweet peppers; the mild guajillo Mexican pepper; and the Hawaiian sweet hot pepper that will quickly set your mouth on � re despite its slightly disarm-ing name. When that happens, Pam reaches for the bottle of honey she keeps in the kitchen. “It coats your mouth and works better than milk,” she says. “It might take a couple of spoonfuls.”

The Shelburns sell their peppers at the Great-er Spring� eld Farmers’ Market and helpfully ar-range the peppers in order of heat. Most peppers arrive at market at the end of July. To get that vi-brant color and that explosive heat, peppers need to soak in as much sun and heat as they can. As Pam says, “The hotter the pepper, the longer it takes to germinate.” The Shelburns don’t mind mixing fresh ghost pepper and Carolina Reaper into their sausage, cornbread and cheeses, but they also dehydrate their peppers and grind them into powders that can be pinched over almost any dish for extra � avor. Pam actually sneaks in a small bottle of ground ghost peppers when they eat at Mexican restaurants, and she adds pinches of the powder on her bacon and tacos. “We’re not normal people,” she says laughing.

This year, the couple incorporated dried pep-pers into salt grinders and added tabasco peppers and mild shishito peppers to their garden, but Pam says she still doesn’t know what those will taste like. Luckily, she keeps the honey close by.

LOCAL FLAVOR

ou can fi nd the Shelburns’ fresh and dried peppers plus their spice blends at

the Greater Springfi eld Farmers’ Market at S. Glenstone Ave. ou can also order

them online at pamsproducellc.com.

YOUR PICK OFpeppers

Pam Shelburn and her husband, Bill, grow some of the world’s hottest peppers in their garden in Strafford. With new varieties of peppers popping onto the scene,

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FOODIECALENDAR

Where food and your social life collide, we found three tasty events for the month of July.

BY KATIE POLLOCK ESTES

I PLEDGEJuly 1, 4, 6, 13, 20, 27Do your kiddos know the Pledge of Allegiance? If so, they can recite it at Nettie Mae’s Home-made Ice Cream at The Keeter Center and get a free scoop of homemade ice cream. The free scoops this month are only for kids age 12 and younger, but that doesn’t mean you can’t buy yourself a scoop to enjoy, too. Go for the salted caramel custard, which features made-from-scratch caramel.

Free for kids 12 and younger; 3 5 p.m.; Nettie Mae s Homemade Ice Cream, The Keeter Center, 1 pportunity Ave., Point Lookout. For details, call 417-239-1900.

SPRINGFIELD CRAFT BEER BASHJuly 29The perfect combination of brews and enter-tainment, this annual event off ers sampling of more than 1 craft beers from Springfi eld and beyond. There’s also plenty of live music and delicious local food. You can enjoy the live music for free, but to sample beer you must purchase a beer sampling ticket or VIP package and be 21 or older.

Free general admission, 30 beer sampling in advance, 35 beer sampling, 50 VIP pack-age; general admission and beer sampling 4 9 p.m., VIP package 2 9 p.m.; Park Central Square, Downtown Springfield. Purchase tickets online at sgfcraftbeer.com.

WINE 101 CLASSOngoingLearn all about wine and how to pair it with food, all while you taste the vino off ered by Mount Pleasant Winery. There are tasty chees-es and chocolates on hand to try alongside the wines. For an extra charge, you can even bottle your own dessert wine to take home with you.

15 for class, additional 9.99 to bottle des-sert wine; every Wednesday 2 p.m, every Sat-urday 11 a.m.; Mount Pleasant Winery, 3125 Green Mountain Drive, Branson. For info, call 417-336-9463.


POUR IT OUT, 72

KID VOGUE, 76

TRAVEL IN STYLE, 78

American

With the Fourth of July right around the corner, local boutiques

are here to help you look good and be patriotic at the same time.

See p. 70 for more out�t ideas.

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Belljoy bracelets, $14 at Five Pound Apparel; America

scarf $8 at STAXX; Lovers + Friends Megan top in navy,

$90 at STAXX; Signature 8 destroyed high waisted

shorts, $48 at STAXX

BEAUTY


NECESSITIES

RED, WHITE AND YOU

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Celebrate America’s birthday by sporting this season’s patriotic styles. Here are a few star-spangled pieces to shake up your holiday look. STYLED BY HEATHER KANE


PATRIOTIC PARTY

Flag pillow, $32, quilted feedsacked fabric, $375, both at Ms. Gilmore’s Tea Room and Vintage Suitcase

Checkered napkins, $5 each, tablecloth $28, both at Ms. Gilmore’s Tea Room and Vintage Suitcase

Gift basket, $49.99, old-fashioned root beer, $7.96, lemonade, $7.99 at Ms. Gilmore’s Tea Room and

Vintage Suitcase

GET THE LOOK:On Model: Pendant necklace, $48 at Five Pound Apparel; Cotton Candy LA chambray maxi dress, $78, JOA grommet clutch, $25, both at STAXX

At Left: Vintage blue star-spangled blanket, $40 at Ms. Gilmore’s Tea Room and Vintage Suitcase; The Charity Wrap Falsa blanket, $40, Missouri is Awe-some Missouri heart tee, $25, both at Five Pound Apparel; B.B. Dakota mardi tassel top, $68, T & J sunglasses, $20, both at STAXX

Whether it’s watching � reworks on the lawn or at a barbecue, these

gems will make your event a blast.


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1. The Fill Me Up pitcher, $39.95 at The Market2. Maxwell & Williams 1-liter jug in white, $15.99 at Everything Kitchens3. Le Creuset 750-milliliter water carafe, $39.95 at Everything Kitchens4. Vintage Victorian white pitcher, $4.95 at Harrison House Market5. Le Creuset sauce jar in blue, $19.95 at Everything Kitchens6. Small white pitcher, $8 at Harrison House Market7. Le Creuset coff ee pot with metal press in blue, at Everything Kitchens8. Whale pitcher, $29.50 at Harrison House Market9. Le Creuset 1.5-liter pitcher, $44.95 at Everything Kitchens10. Floral pitcher, $23 at Me and My House11. Mudpie happy pitcher, $35 at Everything Kitchens12. Bormioli Rocco glass bottles in blue, $10 each at Everything Kitchens

Summertime calls for lots of lemonade and � avored iced teas, so make sure you serve up refreshments in a pitcher that screams

summer style. STYLED BY HEATHER KANE

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Style Tip:When not in use, gather all your pitchers together for a summery Southern display!

Perfect

[ NECESSITIES ]



the

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Follow @417mag on Instagram for more local style ideas and inspiration, and don’t forget to visit 417mag.com/style.

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DESIGNbehind

1. Blue Ribbon: I love the photography in Allison Kave’s First Prize Pies ($18.50 at Brown Derby International Wine Center ). She covers every type of traditional pie and includes uirky avors like candy apple and root beer.

2. Trust the Crust: ou can’t go wrong baking a pie crust in this Emile Henry ru ed ceramic pie dish ($49.95 at Everything Kitchens). It gives your pie crust edges the most lovely shape without much eff ort.

3. Berry Love: Protect the season’s lovely berries with this Artland Glass ceramic berry basket ($7.95 at Everything Kitchens). It’s too cute!

4. Can Like a Pro: Canning can be challenging, but with this simple pickle mix ($3.99 at Harter House) it becomes a no brainer. Everything you need is there for you, you just supply the cucumbers.

5. Fresh Eggs: Place your farm fresh eggs in this Creative Co Op gray ceramic egg holder ($11.95 at Everything Kitchens). It will make your eggs look extra delicious.

As 417 Magazine’s creative director, I pull inspiration from all over. Design is a passion of mine, and when I’m out scouting products to feature in the magazine, I run across items I just have to share with our readers. This July I’m looking forward to all the homegrown produce that will � ll my kitchen, and I want to be prepared. I always do some canning, but I was excited to see other inspiration and storage ideas for my garden goodies. BY HEATHER KANE

2

“With our gardens and the farmers markets brimming with fresh produce this season, I need some inventive ideas for what to prepare with it all, and this book, First Prize Pies, has some of the most special and unique recipes. The pie names will have you laughing out loud!”

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LOCAL FINDS

TK

kiddie

COUTUREHaute Tot Upscale Kids Resale

offers high-end children’s fashions at prices for every family.

BY LILLIAN STONE

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[ SAVVY SHOPPER ]

OUR FAVORITE FINDS1. Matilda Jane blue and yellow dress, $34.99

2. Carter’s pink glitter shoes, $2.993. Nike jersey and shorts, $12.99

4. Vera Bradley bag, $24.995. Pottery Barn Kids lamb

plush rocker, $19.99

I’ve visited countless thrift stores, pawing through racks for hours only to come up empty-handed. Haute Tot Upscale Kids Resale is anything but a thrift store. The boutique is looking to make the resale

shopping experience a touch more fabulous, especially for busy parents.

Haute Tot is owned by Robin Hall and Hannah King. Hall, a mother of five, sold bou-tique fashions online for 10 years. King’s first job was in children’s retail at age 16. “I imme-diately knew that I had found what I wanted to do for the rest of my life,” says King.

Walking into the sunny boutique, you are greeted by well-organized racks of trendy children’s clothing and accessories. The selec-tion is expansive; Haute Tot has quadrupled its inventory since opening January 28. The boutique carries clothing and accessories for kiddos of all ages, with sizes ranging from preemie to youth 16. The selec-tion includes toys, books, bows, bibs, shoes and dancewear, plus items for Mom like brand-name women’s ac-tivewear. According to King, Haute Tot offers more boutique children’s fashions than many resale shops. The term “boutique” is not to be con-fused with “stuffy”—you won’t find snooty vibes at Haute Tot. Although Haute Tot’s name indi-cates an upscale inventory, the prices are attractive for even the most limited bud-

3. Nike jersey and shorts, $12.99 4.4. Vera Bradley bag, $24.99 Vera Bradley bag, $24.99

5. Pottery Barn Kids lamb

cates an upscale inventory, the prices are attractive for even the most limited bud-

boutique carries clothing and accessories for kiddos of all ages, with sizes ranging from preemie to youth 16. The selec-tion includes toys, books, bows, bibs, shoes and dancewear, plus items for Mom like brand-name women’s ac-tivewear. According to King, Haute Tot offers more boutique children’s fashions than many resale shops. The term “boutique” is not to be con-

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Robin Hall and Hannah King opened Haute Tot Upscale

Kids Resale earlier this year. Both women have a passion

for children’s clothing.Hannah King. Hall, a mother of five, sold bou-

job was in children’s retail at age 16. “I imme-

children’s clothing and accessories. The selec-

1

Q&Awith Robin Hall and Hannah King

417 Magazine: What do you love most about children’s style?Hannah King: Every kid we see is dressed differently. Even if they’re wearing the same brand, they’re wearing it differently. The clothing that the children wear individualizes them.

417: Do you think kids should dress themselves?Robin Hall: Yeah, it’s fun to see kids when they have their own style. I’ve had five kids, and I’ve seen five different styles.

417: How do you find a great bargainH.K.: Shop often with us and you’re going to get the best bargains. We put out new things on a daily basis. Every time you come in here, you’re going to find different treasures.

HAUTE TOT UPSCALE KIDS RESALE1300 E. Republic Road, Springfield

417-720-1602facebook.com/HauteTotUpscaleKidsResaleOpen Mon. through Sat. 10 a.m.–6 p.m. Re-

sale hours end at 5 p.m. every day.

get. A lot of items are around the $12.99 price range, with some steals as low as 99 cents.

At first glance, it’s hard to tell that Haute Tot offers resale fashions. The merchandise is very gently used, with lots of never-worn pieces on the shelves. That’s due in part to scrupulous inspection of each and every potential resale item by the boutique’s staff. Haute Tot accepts boys’ and girls’ clothing regardless of brand in exchange for cash or store credit. Some resale prospects don’t make the cut. At that point, Haute Tot offers to donate the items to Thrift Haven, a local thrift store that supports Fair Haven Children’s Home in Strafford.

Haute Tot knows how to stay top-of-mind, thanks in part to the catchy new tag line: “Shop it like it’s Haute.” At Haute Tot, that means finding high-quality, affordable items without digging through stuffed thrift store buckets, and there’s nothing more haute than that.


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HAVE STYLE, WILL TRAVELDress for vacations and staycations alike with this culturally inspired line for the modern bohemian.

BY ROSE MARTHIS

1

2

3


LINES WE LOVE

We’re in peak vacation season, so you need to make sure the wardrobe you’re pack-ing is on-point. Whether you’re crossing international borders or staying in 417-

land, The Jetset Diaries (thejetsetdiaries.com) line of maxi dresses, blouses and rompers is perfect for in-troducing the easy, breezy “I just stepped o� a plane and I’m ready to explore” look to your closet.

Tara Hamilton, a buyer for STAXX (2144 E. Re-public Road, Spring� eld, 417-866-2900, shopstaxx.com), � rst bought a piece from The Jetset Diaries when she was a � nalist for 417 Magazine’s Best Dressed in 2016. She stepped into a bright red high-low dress, which was a collaboration between Jetset and Free People, to strut down the runway at 417 Magazine’s Fashionation and knew she had to bring the brand to the shelves for others to see. Now STAXX has carried it for a little more than a year, and Hamil-ton says she’s learned what pieces customers love. One such piece is the line’s sequined dresses and skirts STAXX carried this past fall. The brand’s de-signers use Moroccan tile for inspiration, which is just one of the ways the line embodies a bohemian, world-traveler vibe.

Hamilton says STAXX only carries a few pieces at a time because the line is more of a specialty than what’s usually on the racks. It is a higher price point, but the line is made for every age. “It does have to appeal to someone who’s a little more adventur-ous and doesn’t mind to invest in quality and orig-inality,” Hamilton says. One of her favorite things about the line is seeing what culture the designers will use to inspire the next season, she says. The line is for the modern jetsetter, but Hamilton says it is relatable enough to make it work even if you aren’t heading out of town. “If you are wanting a piece to stand out and still be comfortable, the No. 1 thing they have perfected is their maxi dress,” she says. The dresses, tops, skirts and rompers can all be dressed up or dressed down, so Hamilton has seen a lot of customers come in for out� ts for summer parties and family events.

Appealing to the inner nomad in all of us, The Jetset Diaries has collections in� uenced by women who travel the world with a free spirit. The pieces are meant to be a rotating wardrobe re� ecting the islands, deserts, rainforests and urban jungles you’re exploring and letting change you. They are bright, � owy, casual and a little sexy, perfect for stepping outside and seeing where the world takes you.

GET THE LOOKS1. Tanzania maxi dress in ivory, 2. Iman kimono, 1 , and Desert Rose romper in salmon, 3. Bamako Escape maxi dress in cobalt,



beautybuzz PROMOTION

lovelylegs Varicose veins aren’t just a cosmetic concern. � ey can worsen over time and lead to serious health problems. For a free screening with board certi� ed vascular surgeons, call (417) 269-7444.CoxHealth Vein Center > 3800 National Ave.417-269-7444 > coxhealth.com

Bharat Shah MD / Mercy Clinic Medical Spa 1229 E. Seminole, Ste. 310417-820-9340 > shahplasticsurgery.com

double-chineliminated No more double chin!Kybella o� ers a non-surgical alternative to eliminate a double chin and is the only injectable approved by the FDA to permanently destroy submental fat. If you’d like more information about this treatment or any of the services Dr. Shah o� ers, contact their practice today!

life-changingdentistry A beautiful smile lights up a room—what message is your smile sending? � e Ascend Dental Design team o� ers a unique smile design process that focuses on enhancing your natural beauty and giving you a smile to be proud of, helping you look and feel younger. Check out their video testimonials to hear from patients who have seen their lives change at Ascend, and call for a consultation if you’re ready to watch your own con� dence soar!

Ascend Dental Design 1200 East Woodhurst Drive, Building U417-887-3100 > ascenddentaldesign.com

Before

After

luxuriouslashes Honey+Hive Salon located in the Brentwood Center not only specializes in hair, they are now o� ering luxury eyelash extensions! Carolina Esquivel is their in-house certi� ed Lash A� air extension artist, and thrives in the most innovative techniques. Lash A� air o� ers the most elite and luxury lash extension products. Call today for your personal experience! Honey+Hive would love to make you feel more beautiful.

Honey + Hive > 2744 S. Glenstone417-889-8889 > honeyhivesalon.com

glowingskin Immediate grati� cation. � at’s what HA5 Rejuvenating Hydrator provides your skin. Fine lines and wrinkles are smooth… immediately.

Everyone’s used topical prod-ucts that temporarily hydrate skin. � is is di� erent. HA5 is powered by VITISENSCE™, a SkinMedica® technology. Harnessing antioxi-dants in Vitis Flower stem cells and algae extracts, skin replenishes its own hyaluronic acid (HA).

HA5 works for all skin types. Ask Acacia Spa what it can do for you.

Acacia Spa4058 S. Lone Pine Ave.417-823-8318 > acacia-spa.com

After

Before


PROMOTION beautybuzz

skinrenewal Bu� and polish your skin to silky perfection with Grove Spa’s handcra� ed sugar scrub. Made in small batches with wholesome, all natural ingredients, this product will leave you glowing from head to toe. � e nourishing sugar exfoliants and blend of essential oils promote skin renewal and provide optimum hydration for smooth radiant skin. Available scents include a refreshing spearmint eucalyptus and soothing lavender peppermint.

Grove Spa > grovespa.com1522 E. Sunshine St. > 417-881-8887333 S. John Q Hammons Pkwy. > 417-831-0880

totalbody Feel beautiful with a dynamic body! Move your body with Barre, TRX, Pilates, GYROTONIC® and Core classes. Relax your body with massage, microdermabrasion facials, acupuncture, pedicures, re� exology, cupping, eyelash extensions and body scrubs speci� ed to your desires. Arrive early to shop for your body in our Body Boutique, � lled with designer athleisure wear, dynamic products and beauty bonuses you didn’t even know you needed.

Dynamic Body, LLC > 1344 E. Woodhurst Dr.417-883-4047 > [email protected]

facials, acupuncture, pedicures, re� exology, cupping, eyelash extensions and body scrubs speci� ed to your desires. Arrive early to shop for your body in our Body Boutique, � lled with designer athleisure wear, dynamic products and beauty

dailyshield Daily Shield Lotion, Tinted SPF 50. From Epionce! One shade formula blends � awlessly, for all skin tones. Antioxidant forti� ed, contains micronized Zinc Oxide and Titanium Dioxide, very water resistant (80 minutes). Beautifully sheer formula to be used alone or with makeup. You will LOVE this sunscreen! Most days, it’s the only “makeup” used! Come get yours today…at Crighton Aesthetic Studio!

Crighton Aesthetic Studio1230 E. Kingsley St., Suite C417-875-3730 > crightonaesthetic.com

luminoushair Introducing pH-Bonder, a unique 3 step synergistic system to promote bond integrity during and a� er a professional haircolor or lightening service. Helps reduce breakage for increased strength, improves elasticity, provides touchable smoothness and adds visible shine. Call � e Cutting Edge Salon at (417) 887-1110 to set up your next hair adventure.

The Cutting Edge Salon > 2101 W. Chesterfield Blvd Ste B100417-887-1110 > thecuttingedge-salon.com

straightsmile While there are not shortcuts in orthodontics, Fastbraces Technology allows a comprehensive solution that can show results in as little as 20 weeks. � is technology typically works with just one orthodontic wire from start to � nish, decreasing treatment time. Dr. Zee at American Dental Solutions is an authorized Fastbraces provider, and can help move teeth fast and safely, creating a beautiful smile. Call the o� ce now for a free consultation!

American Dental Solutions > 2125 W. Kingsley St.417-881-9988 > american-dental-solutions.biz

Before

After

beauty

Crighton Aesthetic Studio1230 E. Kingsley St.417-875-3730


PROMOTION

Small Enough to Know You, Large Enough to Serve You

Everything stays in-house. So no one ever becomes just a number.

Foundation Credit Union has been serving the Ozarks for 84 years, becoming a community credit union in 2012 (formerly Springfield Teachers Credit Union). They now have two locations, on West Elfindale and South Ingram Mill in Springfield. Membership is open to anyone living or working in Greene, Christian, Dade, Dallas, Polk, Lawrence and Webster Counties.

Foundation Credit Union is big enough to meet the financial needs of its members. But it’s still small enough to treat people like people.

The all-important number. Nowadays a credit score defines a person. One number determines their level of responsibility, even their worth. But people aren’t just a number and they should never feel

like one. Fortunately, there’s Foundation Credit Union. A place where people are treated like people.

At Foundation Credit Union, loan rates are never tied to a credit score. Instead, rates are based on collateral. There are no gimmicks. No hidden fees.

At Foundation Credit Union, it’s business but it’s also personal. When a member comes in, they’re actually greeted by a good mood. A smile. Helpful, friendly associates who are empowered to help members with their financial needs, whether they simply walk in or have a pre-arranged appointment.

Needs are as different as people. They offer loans on real estate, land, cars, RVs, motorcycles, even personal and share secured loans. Best of all, loans never get sold. foundationcreditunion.com

1726 W El�ndale, Spring�eld 2823 S Ingram Mill, Spring�eld

Foundation Credit Union

417.895.2770 417.616.2500

beautybuzz PROMOTION

skinaccents Keep your skin healthy with SkinCeuticals products. � is skin care program is perfect for daily use and complements aesthetic procedures. For everyday wear or a night out, try Jane Iredale makeup. � is pharmaceutical grade mineral makeup line is hypoallergenic and provides sun protection.hairhydrated Keep your hair hydrated this summer with awapuhi

wild ginger keratriplex and hydrocomplex or a rich lavender mint mask. Summer can be hard on your hair due to heat, pools, vacations, workouts, etc.! Also amazing for locking in color services! Call and reserve your treatment now in Inviktus Salon’s relaxing wash house at any of the three locations!! Pamper yourself and protect your hair.

CoxHealth Med Spa, Inside The Center for Plastic Surgery3555 S. National Ave. > 417-875-3246 > coxhealth.com

Inviktus Salon > 417-732-2700 > inviktussalon.com549 E. Elm St., Republic > 381 Guin Rd., Nixa1666 E. Sunshine, Springfield

hairhydrated Keep your hair hydrated this summer with awapuhi

Sell tickets for your next event at no cost to you. Contact 417 Tix at 417.883.7417.

Improvable CausesSpringfield Improv

July 7The cast of Improvable Causes takesyour suggestions and uses them asinspiration to create fast paced andendlessly funny comedy scenes.

Broadway BackwardsCarolyn Billingsley Productions

July 8A cabaret of Broadway tunes with a twist.This combination of musical talents andchoreography breaks down gender normsfor a can’t-miss performance.

Springfield s Craft Beer BashThe Elliott Space

July 29Sip on more than 100 craft beerswhile exploring the technique andsheer celebration of craft brewing inthe heart of downtown Springfield.

PROMOTION

Small Enough to Know You, Large Enough to Serve You

Everything stays in-house. So no one ever becomes just a number.

Foundation Credit Union has been serving the Ozarks for 84 years, becoming a community credit union in 2012 (formerly Springfield Teachers Credit Union). They now have two locations, on West Elfindale and South Ingram Mill in Springfield. Membership is open to anyone living or working in Greene, Christian, Dade, Dallas, Polk, Lawrence and Webster Counties.

Foundation Credit Union is big enough to meet the financial needs of its members. But it’s still small enough to treat people like people.

The all-important number. Nowadays a credit score defines a person. One number determines their level of responsibility, even their worth. But people aren’t just a number and they should never feel

like one. Fortunately, there’s Foundation Credit Union. A place where people are treated like people.

At Foundation Credit Union, loan rates are never tied to a credit score. Instead, rates are based on collateral. There are no gimmicks. No hidden fees.

At Foundation Credit Union, it’s business but it’s also personal. When a member comes in, they’re actually greeted by a good mood. A smile. Helpful, friendly associates who are empowered to help members with their financial needs, whether they simply walk in or have a pre-arranged appointment.

Needs are as different as people. They offer loans on real estate, land, cars, RVs, motorcycles, even personal and share secured loans. Best of all, loans never get sold. foundationcreditunion.com

1726 W El�ndale, Spring�eld 2823 S Ingram Mill, Spring�eld

Foundation Credit Union

417.895.2770 417.616.2500


Get into the summer social scene while donning bright colors, tropical

prints, off-the-shoulder looks, straw accessories and pompoms galore.

PHOTOGRAPHY BY CHUCK TRAVERS

ART DIRECTION AND STYLING BY HEATHER KANE

MODELED BY ASIA KEY AND CACEY BALL

Get into the summer social scene while donning bright colors, tropical

prints, off-the-shoulder looks, straw


SPICE THINGS UPLEFT: Quay Australia Likewow sunglasses in clear/blue, $40, pom-

pom necklace, $18, both at STAXX; Pop and fringe earrings, $16, Breckelle’s platform clogs in nude, $52, both at MODERN Society;

Won’t Be Afraid top, $46 at The Uptown Boutique; Trina Turk frayed shorts in orange, $188, Kate Spade Spice Things Up straw tote bag,

$298, both at Harem & Company

RIGHT: Quay Australia Ukiyo sunglasses, $50, Bailey44 Montego Bay toucan print top, $168, Sam Edelman Issa pompom espadrille

in orange, $120, all at Harem & Company; tassel boater hat, $22 at MODERN Society; Stillwater skinny jean, $52 at The Uptown

Boutique

SCOOTERS: Lance Havana Classic, $1,899, Genuine Stella, $2,495, both at Kiss My Gas Scooters, LLC


FLY LIKE A MAI TAIPop and fringe earring, $16 at MODERN Society; Pomina choker in pink/gold, $9 at The

t n ut ue ara -man one-shoulder minidress, $325 at Harem & Company


PARTY IN PANAMAQuay Australia Ukiyo sun-

lasses ara an as t ara -

man high-waisted cropped pant, $280, all at Harem & Company; Summa tassel earring, $22, Breckelle’s platform clogs, $52, both at MODERN Society; Genuine Stella scooter, $2,495 at Kiss My Gas Scooters, LLC


RUM, BABY RUM LEFT: Blue drop earrings, $22, Astr

Esmeralda Dress, $104, both at MODERN Society

RIGHT: Summa tassel earring, $22, Mason necklace, $30, Bobi Fiesta

maxi, $88, Eastern Market embroi-dered backpack, $48, all at MODERN

Society88 417 MAGAZINE • 417MAG.COM


PALM PRINCESSBora Bora earrings, $22, Line + Dot Cruz striped

dress, $88, both at MOD-ERN Society; JOA banana

clutch, $20 at STAXX


HOLY HEATQuay Australia Ukiyo sunglasses,

ara an butt n fr nt cropped top, $225, Rachel Zoe Teresa Embroidered Fringe-Hem skirt, $395, all at Harem & Company; Bora Bora earring, $22 at MODERN Society; Vince Camuto Basilia Platform Mule in maple brown, $119 at Harem & Company; Lance Havana Classic scooter, $1,899 at Kiss My Gas Scooters, LLC


Head to Penguin Ed’s B&B in Fayetteville for hand-battered onion

rings, jumbo pulled pork sandwiches, hot links,

savory beans and some of the meatiest ribs around.

Learn more about the restaurant on p. 94.


hen you have a craving for good ’cue, nothing else will do. Once you catch a

h f s ke b ll n thr u h the air, all you can think about is feasting on a messy rack of ribs or a hefty slab of brisket. You have a hun er f r eat u c s k fall the b ne av rful eat

Barbecue cravings are very real, and we went on a quest to feed them—no matter how many miles it took. We drove hours and hours in all directions to visit the best of the best barbecue joints around, then we rolled up our sleeves, got elbow-deep in messy piles of slow-smoked delicacies and took note. Dig in for the delicious details, then hop in the car, turn up the tunes and enjoy your very own slow-smoked, fork-tender av r acked r ad tr

BY ROSE MARTHIS, CLAIRE PORTER AND SAVANNAH WASZCZUK

PHOTOGRAPHY BY BRANDON ALMS

ART DIRECTION BY HEATHER KANE

Barbecue Road Trips


Penguin Ed’s has three locations in Fayetteville, but the B&B location near the University of Ar-kansas is our favorite: guests place their orders from phones housed at each table.

DESSERT BAKED DAILYHomemade, freshly baked cookies at a barbecue joint ep. Top off your meal at Penguin Ed’s with one of these treats, which come in several avors including white chocolate chip apricot.


Step inside Penguin Ed’s B&B (230 South East Ave., Fayetteville, penguineds.com, 479-521-

3663) on a weekday afternoon, and you’ll see booths packed with hungry guests and hear happy chatter � lling the air. This hot spot is one of three Penguin Ed’s locations, and it’s housed in a landmark building known for its old wooden walls, black and white checkered � oors and red telephones at each table—phones that guests use to place orders. “That’s something we left from the former owners,” says Ed Knight, who owns Penguin Ed’s with his wife Diane and purchased the building for this location in 1998.

Another thing Knight kept going here was a fryer, which allows the sta� to cook up deep-fried favor-ites including hand-dipped and battered onion rings, hand-dipped and bat-

tered French fries and homemade pies that are cooked to order. “This loca-tion is the only location with a fryer,” Knight says. And that’s a great thing for sweets lovers, because the fried pies here are worth a trip on their own—the pillowy cinnamon-sugar sprinkled crust is the perfect vehicle for keeping the gooey, bright fruit � lling warm un-til you’re ready to bite in.

Oversized homemade cookies that are made from scratch and baked fresh every morning are another dessert op-tion up for grabs. “When people ask me the best thing we have, I tell them it’s our cookies,” Knight says. After one bite, you’ll agree the treats are worth such bragging rights, but you

should know Knight is being modest in failing to mention the slow-smoked meats up for grabs—the foundation on which he built his business. “My favorite meal to eat is the smoked half chicken,” Knight says. And several long-time employees agree, noting the unmatchable smoky taste you sa-vor in each bite. Others come for the ribs—they’re so meaty that a single rib is enough for lunch—and the jumbo pulled pork sandwich impresses with meat spilling from its sides. “Our No. 1 selling item is the pulled pork sand-wich,” Knight says. The baked pota-toes are also popular—they weigh a pound themselves before being loaded with smoked meat, cheddar, bacon, mushrooms and broccoli. But no mat-ter what you eat for your meal, be sure

to save room for a pie, and then get a cookie or two to go. Just

don’t plan on them mak-ing it all the way home.

Tucked in the heart of Fayetteville, Penguin Ed’s B&B is the place to go for quality slow-smoked meats and made-from-scratch sweets.


WALK THE MARKETJoin the locals in

perusing the Fayette-ville Farmers’ Market, which is held on the historic downtown

square on Saturdays,Tuesdays and

Thursdays.

TOUR THE GARDENVisit the Botanical

Garden of the Ozarks to peruse a collec-tion of 12 themed

gardens and a butter y house.

CALL THE HOGSPenguin Ed’s B&B is near the University of Arkansas—home of the Razorbacks.

For the true Fayette-ville experience,

plan your trip around a football game this

fall, and get your Woo Pig Sooie! on

with thousands of fans.

WALK THE MARKET


Head to Skinner’s Ribs & BBQ in Rogersville for lawn games, shaded picnic tables and

some of the juiciest, most � avorful pulled pork around. BY SAVANNAH WASZCZUK

A Quick Drive to Flavortown

When we think of a road trip, we think

of spending several hours in the car, which is why we � lled this story with barbe-cue joints located hours away. But once we got a mouth-ful of the pulled pork at Skinner’s Ribs & BBQ (417-753-2845, skinnersribs.com) in Rogersville, we knew we had to break our own rule—the stu� is too good not to share.

After you jump on Highway 60 and head east, you’ll be at this big red food trailer in less than 10 minutes. The place is a destination—there are Adirondack chairs, pic-nic tables and lawn games so kids can play corn hole as mom and dad wait to get food—food that’s made from recipes that have been per-fected since the truck opened 20 years ago. “I � rst start-

ed smoking country-style ribs out of the barn on my family’s farm, and I’d share them with my friends,” says Skinner’s owner Je� Felton. When cars started stretching down the road, he knew he was onto something.

Two decades later people are still lining up for those ribs, but they won’t � nd them by name. The ribs are called pulled pork on the menu—

Felton has pork butts sliced into country-style ribs before he smokes them. He keeps the pieces whole after pulling them o� the heat and then serves the pork in fat, juicy chunks rather than shreds. “If anything falls apart too much, he’ll add it to the baked beans,” says his wife and co-owner Valerie. This makes for meaty beans and extra-� avorful pulled pork—the

kind that’s so moist it leaves a puddle of juices behind.

You’ll also love the burnt ends here, and the brisket melts in your mouth. Eat it on a sandwich served in one of the spot’s branded buns, or try it solo with a side of smoked mac and cheese—Val’s specialty made with their smoked cheddar. After your � rst bite, you’ll agree it’s worth waiting in line for.

Brisket sandwiches at Skinner’s Ribs & BBQ come

packed with plenty of meat, and you’ll crave more of the

smoked mac and cheese long after you leave.

WOULD YOU LIKE FRIES WITH THAT?

Loyal customers thought the food trailer was perfect in

every way but one—it didn’t serve fries. In May 1 , Jeff and Valerie Felton opened a

second truck—Skinner’s Burg-ers & BBQ—to serve made-

to-order burgers and fresh-cut fries. The truck is in the same lot as Skinner’s Ribs & BBQ.

SAUCE FOR SALEJust a month before press

time, Skinner’s started selling its signature Chipotle BBQ

Sauce, so you can buy a whole bottle to use on your at-home creations. Pick up a bottle at

Apple Market in Rogersville or Hy Vee in Springfi eld.

SAUCE FOR SALE


If you want something done right, do it yourself. That was the mind-set of David and Cin-dy Burkin when the two moved

to Lampe from Kansas City 28 years ago and couldn’t � nd KC-style barbecue. David started smoking meats and crafting plates in a trailer, and the two took on catering jobs. When they realized they could do the real deal, they opened The Fillin’ Station (6741 State Highway 13, Lampe, 417-779-2727, the� llinsta-tion.net) in January 2008.

It’s not hard to tell why it’s called The Fillin’ Station. Li-cense plates from around the world, signs with vintage gas-oline logos and automotive products � ll the walls. There’s

even an old-school gas pump inside the door. Sit anywhere you want, or join David at the ta-ble behind the counter where he shares stories about his granddaughters, Scarlett and Aisla Mae. Cindy buzzes around, bringing napkins, convincing people to order dessert and calling everyone “baby” and “honey.” Their daughter, son-in-law and other family members serve up

plates of brisket, chicken, tur-key, ham, pulled pork and ribs that have been smoking for hours. Everything has been seasoned with the couple’s special blend of spices that took David eight months to perfect—just one example of his mission to bring great bar-becue to the town of Lampe the only way he knows how.

TRY IT!The Hickory Smoked Combo plate comes with your choice of meats and sides, and we opted for brisket and turkey with creamy potato salad and crunchy coleslaw. Top the meat with homemade Smokin’ Dave’s Bar-B-Q Sauce for an extra layer of smoky sweet avor.

BLACKBERRY COBBLER

Cindy Burkin cooks down fresh-picked blackberries to get the thick, sweet, jam-like fi lling that oozes from beneath a crisp, aky crust. Eat it as-is for a warm treat or indulge with a scoop of ice cream on top.

LEMON MERINGUE PIE

A thin aky crust is all that’s needed to hold up equally thick layers of homemade lemon curd and perfectly toasted meringue. This pie is a little sweet, a little tart and the perfect fruity fi nish to a barbecue feast.

BREAD PUDDING

Patient people will wait to dig into this pip-ing-hot dessert, but it’s hard to have willpower when a caramel-y bowl of bread pudding is staring you in the face. The top is crispy, and the center has all the gooey, bready fi lling you need to leave with a sugar coma.

A winding road through southern Stone County drops you off at The Fillin’ Station, where you can refuel on a little barbecue and

a lot of home-cooked love. BY ROSE MARTHIS

Don’t Skip Dessert

GO BERRY PICKINGA short drive gets you to Persimmon

Hill Farm where you can pick blueberries

and indulge in a Thunder Muffi n.


“Are you both having Diet Cokes today?”

With a notepad in one hand and a tray of barbe-cue balanced on the other, Tina Crump greets regu-lars at Crumpie’s 11-Point Smokehouse (Mo-142, Couch, 417-938-4771) as soon as they walk in. Tina co-owns the restaurant with her husband, Brent—he smokes the meats, and she runs the front. And she’s regularly greeting famil-iar faces—Crumpie’s is one of those middle-of-nowhere spots that just so happens to be a “nearby” dining hot spot for a whole lot of other small towns. “You should see this place on a Friday or Saturday night,” Brent says. “People line up outside, and they wrap around the door.”

These regular customers are responsible for keeping Crumpie’s hopping, but there are plenty of other din-ers who pop in while passing

by, too, like when they’re � oating on the nearby ElevenPoint River. But regardless of who you are, you’ll � nd the small town charm here alive and well.

It’d be easy to go on about the idyllic appeal of this spot—the wooden games on each table, the Coca-Cola memorabilia, the food served on checkered wax paper—but it’d be a crime not to give full credit where full credit is most certainly due: the meats. They’re smoked by Brent

“Crumpie” him-self, and he does it out back in a couple of h o m e m a d e smokers—one made by Tina’s father and the other made by her uncle Joe. “I smoke most of our meats using

A visit to Crumpie’s 11-Point Smokehouse comes with friendly service, small-town charm and big-time barbecue � avors created using

three varieties of wood.


three woods—hickory, cher-ry and apple,” Brent says.

Customers of Crumpie’s love the half-chickens, ribs, pulled pork and bratwursts as well as some to-die-for jalapeño poppers that are stu� ed with a barbecue rub–spiked cream cheese and lov-ingly wrapped in a blanket of bacon. They also rave about the smoked quail, burnt ends, pork tenderloin and char-broiled steaks. Regardless of your meat of choice, though, start with an app, and save some room for a side—any of which can be accompa-nied by homemade ranch upon request (and that’s a re-quest that’s de� nitely worth the splurge). “We go through about eight gallons of home-made ranch dressing a week,” Tina says. “We make it fresh every day.” And as a dipping agent for those smoked pop-pers, it’s a match made in heaven—a heaven you’ll � nd after a three-hour drive.

ORDER UP!Brent Crump uses hickory,

cherry and apple woods during the meat-smoking pro-

cess, and it gives his home-made barbecue an unrivaled smoky avor. One favorite is

the half smoked chicken.

Crumpie’s smoked jalapeño poppers

are the perfect indulgent start to a

barbecue feast.


VISIT GREER SPRINGLocated about 30 minutes

from Crumpie’s, Greer Spring is the second-largest spring in the Ozarks and pours an average of 222 million gal-lons of water into the Eleven Point River each day.

TAKE A HIKECheck out the collapsed

cave system at nearby Grand Gulf State Park. Sometimes referred to as the Little Grand Canyon, the gulf stretches for more than a mile between 130-foot-high walls.

GO FLOATINGRent a canoe, kayak or

raft at Eleven Point River Canoe Rental (417-778-6497, 11pointcanoe.com), then hop on the river and paddle off those well worthit) barbecue calories.

A collection of diner decor brings a nostal-gic vibe to Crumpie’s 11-Point Smoke-house. We love the smoked bratwurst, slow-cooked until plump and juicy.


When Carthage native Ben Weav-er opened the

� rst location of Big Ben’s BBQ Station inside an old gas station in Cherokee, Kansas six and a half years ago, he quickly out-grew the small town. He had an opportunity to move to Pittsburg, Kansas one year later and found an-other old gas station six blocks from Pittsburg State University. He found a cater-ing niche there and got a lot of business from students. In 2014 he needed to move back home to 417-land, which is when he opened the cur-rent location (2817 The Loop, Carthage, 417-237-0752). This time it’s not in a repurposed gas station, but the old-school vibe is still there.

Walk into the restaurant and you’ll be greeted with signs letting you know you’re

in the country, a bulletin board with com-

munity event schedules,

taxidermied deer and a smiling face

at the counter. Regulars know

what to do: Grab a menu from the bin at the

end of the counter, think about your order and be ready to say whether you want a small or large side of cheesy potatoes. (You always want the large.) Fill

up your drink at the soda fountain built

into an old truck bed, and � nd

your seat in the newly expand-ed dining room inside booths

Let the bright orange signs guide you off Highway 49 to Big Ben’s BBQ Station where the giant barbecue meatballs steal the show.

BY ROSE MARTHIS

that Weaver himself built with reclaimed wood and truck tailgates. Weaver craft-ed the menu with recipes he learned from his mom and adapted to create his own style of barbecue similar to Kansas City–style with a little Ozarks � air. Drizzle a home-made mild, hot or sweet sauce on your brisket, ribs, chicken or pulled pork and be happy that Weaver isn’t in Kansas anymore.

RED OAK II Local artist Lowell Davis has created a town that takes you back to the 1920s. Visit the authentic town hall, feed and seed store and schoolhouse for a blast from the past.

PRECIOUS MOMENTS CHAPEL & GARDENS Samuel J. Butcher’s famous angels come to life. Visit the chapel and gardens for free tours and exclusive fi gurines in the world’s largest gift shop.

KOKA ART GALLERY This gallery features local artists and has continually rotating shows of framed art, prints, pottery, jewelry, cards, canvases, cutting boards, mugs, coasters and more for you to take home.

CARTHAGE CIVIL WAR MUSEUM Learn how the Civil War impacted the region through artifacts and displays, including a wall-sized mural depicting the Battle of Carthage.

Try to get through BIg Ben’s Sampler, serving three ribs, pulled pork,

sliced brisket, a hot link, a meatball, a chicken

thigh, Texas toast and two sides.

When Carthage native Ben Weav-er opened the

� rst location of Big Ben’s � rst location of Big Ben’s � rst location of inside

an old gas station in Cherokee, Kansas six and a half years ago, he quickly out-grew the small town. He had an opportunity to move to Pittsburg, Kansas one year later and found an-other old gas station six blocks from Pittsburg State University. He found a cater-ing niche there and got a lot of business from students. In 2014 he needed to move back home to 417-land, which is when he opened the cur-

(2817 The Loop, Carthage, 417-237-

. This time it’s not in a repurposed gas station, but the old-school vibe is

Walk into the restaurant and you’ll be greeted with signs letting you know you’re

in the country, a bulletin board with com-

munity event

taxidermied deer and a smiling face

at the counter. Regulars know

what to do: Grab a menu from the bin at the

end of the counter, think about your order and be ready to say whether you want a small or large side of cheesy potatoes. (You always want the large.) Fill

up your drink at the soda fountain built

into an old truck bed, and � nd

your seat in the newly expand-ed dining room inside booths

TRY IT!Ben’s homemade meatballs are smoked and covered in a sweet, brown sugar barbecue sauce.


Imagine the juiciest, most well-seasoned brisket you’ve ever

eaten. This brisket is so tender that it’s falling apart. Now take that same brisket, pile a hefty handful of it on a fresh, locally baked roll and add bacon, blue cheese and a homemade garlicky, aioli-like sauce. Ridiculously in-dulgent, right?

This one-of-a-kind cre-ation actually exists. It’s the Jordan sandwich, and it’s one of the most popular items served up at Big Rub BBQ and Catering’s food truck in Bentonville (locat-ed in the 8th Street Market

parking lot by Bike Rack Brewing Co.). You’ll also � nd the sinful sandwich at Big Rub’s restaurant, Big Rub Urban Eatery (located in the Walmart Supercenter at 4208 S. Pleasant Crossing Blvd. in Rogers, Arkansas), which serves the delicacy alongside more one-of-a-kind creations dreamed up by general manager and pit master Jordan Poole. “Our food truck is a condensed menu of our best-selling stu� ,” Poole says.

Although it’s not hard to � nd a barbecue joint in this Southern city, it’s rare to � nd one as inventive as

Big Rub, which is known for highlighting its slow-smoked, fork-tender meats in specialty sandwiches and tacos—a favorite being the hero taco constructed with brisket, brisket sauce, cheese, crushed Doritos and avocado. Another fa-vorite is the Smoke House Taco, which packs a locally made, all-natural tortilla with pulled pork, fried on-ions, diced sweet onion and brisket and barbecue sauces. With inventive concoctions like these, Big Rub isn’t your average barbecue joint.

“We’re the next generation of barbecue,” Poole says.

When perfectly cooked brisket is piled on locally made bread and tortillas, magical

things happen. Taste it for yourself at Big Rub BBQ and Catering’s food truck in Bentonville.

BY SAVANNAH WASZCZUK AMAZE THE LITTLESWhile adults can spend hours in the Crystal

Bridges Museum of American Art, the kiddos can have a blast at Scott Family Amazeum (amazeum.org, 479-696-9280) where they’re encour-aged to climb, think, enjoy art and do science experiments with Hershey’s candy.

BIKE THE DAY AWAYThere are multiple bik-ing trails in Bentonville,

including the Slaughter Pen Mountain Bike Park that sits just minutes from Big Rub and off ers trails for beginner, intermediate and advanced riders. If you don’t want to pack your own bike, rent one at Phat Tire Bike Shop (479-715-6170, phattirebikeshop.com).

The Big Rub BBQ and Catering food truck is parked in a lot next to Bike Rack Brewing Co. After grabbing your food, grab a beer and lounge awhile.

BBQ GONE WILDBig Rub serves barbe-cue in new, inventive ways—a favorite is the hero taco loaded with slow-smoked brisket, cheese, crushed Doritos, avocado and brisket sauce.


GO FRUITYPeople often use hicko-ry and mesquite woods to smoke, but they can produce an overly smoky avor and leave a burning

aftertaste. Consider fruit or pecan wood for a milder smoke taste.

Drew McNatt’s barbecue has won hundreds of championship awards, and now 417-landers can taste it at his restaurant and food truck.


Drew McNatt’s alarm starts buzzing at 4:15

a.m. each day, giving him time to drive to Hog Tide Bar-B-Que (417-986-4227, hogtidebbq.com) and wrap the meats on the smoker at 5.

This has been the norm for McNatt since he opened his Aurora restaurant and Kimberling City food truck this past May, but the craft of smoking meat is one he’s known much longer—he started competing in barbe-cue competitions in 2006, and he didn’t stop until he had more than 300 awards and trophies under his belt. After

nearly a decade of balancing weekend road trips to com-petitions all over the country with a desk job at Walmart Corporate—a role he had for 17 years—McNatt decided to go into barbecue full-time in 2016. And the people of 417-land should be forever grate-ful because he’s serving all of his trophy-winning recipes.

Hog Tide—a restaurant that McNatt named in hom-age to his years of playing football at the University of

Arkansas and the Univer-sity of Alabama—is

the perfect place for McNatt to serve up all his meats, including

brisket, burnt ends,

SHUT IT AND FORGET IT“People want to look in the pit and look at their meat smoking, but if you’re looking, you’re not cook-ing,” McNatt says. Keep the smoker closed to maintain your meat’s steadytemperature.

DON’T SKIMP If you’re investing time and energy in smoking meat, invest money, too—especially in brisket. “If you can get prime, spend the diff erence, McNatt says. It’s more forgiving, avor

ful, tender and juicy.”

SELL O T FLA ORSThe burnt ends are one of the most popular items up for grabs at both Hog Tide Bar-B-Que’s restaurant and its food truck. If you want a taste, plan to arrive early.

Drew McNatt recently opened Hog Tide Bar-B-Que’s restaurant in Aurora

along with its food truck in Kimber-ling City. He arrives at the restaurant

early to wrap meats and get them back on the smoker around sunrise.

chicken, ribs, pork, sausage and smoked turkey. “Every-thing we make is competi-tion quality because we use the � nest grades of meat,” McNatt says. From the time he arrives through lunch, dinner and preparing meats for the next day, McNatt lives his life with the smell of billowing pecan wood on his clothes—and with his meats on his mind. “In competition, it’s all about the judge taking one bite,” McNatt says. “We have developed barbecue that gives bold � avors, sweet and savory, all in one bite. Those recipes are what we do here. We do exactly what I did on tour that won me all of the titles.”

early to wrap meats and get them back on the smoker around sunrise.

chicken, ribs, pork, sausage and smoked turkey. “Every-thing we make is competi-tion quality because we use the � nest grades of meat,” McNatt says. From the time he arrives through lunch, dinner and preparing meats for the next day, McNatt lives his life with the smell of billowing pecan wood on his clothes—and with his meats on his mind. “In competition, it’s all about the judge taking one bite,” McNatt says. “We have developed barbecue that gives bold � avors, sweet and savory, all in one bite. Those recipes are what we do here. We do exactly what I did on tour that won me all


Drew McNatt’s at-home rib recipe is simple: Combine all ingredients, rub on St. Louis-style

spare ribs at least an hour before cooking and then smoke the ribs using the 2-2-1 method (two hours unwrapped, two hours wrapped and one fi nal hour

unwrapped). RECIPE BY DREW MCNATT

1 tablespoon kosher salt

¼ cup paprika

1 tablespoon cayenne pepper

1 tablespoon chili powder

½ cup dried brown sugar

1 tablespoon ground black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

Phot

o by

Viv

ian

Whe

eler


Barbecue has many cities claiming iterations, styles, techniques and �avors as their own.

Check out three major barbecue cities within a few hours of 417-land. Don’t forget to pack

Wetnaps. These are some sticky trips. BY CLAIRE PORTER

TUCK IN, FUEL UPSome of the best food in KC is found in a function-ing gas station—no, we’re not talking about lukewarm hot dogs. Owners Jeff and Joy Stehney founded Okla-homa Joe’s, now called Joe’s Kansas City Bar-B-Que (three Kansas City locations, joeskc.com) as a way to pile on the pork and beef and turkey and

sausage). Joe’s Kansas City is known for its perpetually popular burnt ends and famous Z-Man sandwich made with slow-smoked brisket, provolone cheese and crispy onion rings.

ELEGANT ENDEAVOR Barbecue joint staples of sticky oors and dingy walls are nowhere to be found at Q39 (1000 W. 39th St., Kansas City, 816-255-3753, q39kc.com). Chef and pit master Rob Magee and his wife, Kelly, conceptualized a rustic urban restaurant where he could serve his award-win-ning barbecue some of which is finished in a wood fired oven to retain moisture). Smoked meats aren’t the only things offered here. Seafood, fon-due, salads and cocktails are also menu highlights.

OLD SCHOOL COOL Honor one of the grand-fathers of Kansas City barbecue by stopping into Arthur Bryant’s (1727 Brooklyn Ave., Kansas City, 816-231-1123, arthur-bryantsbbq.com). Charlie Bryant, older brother of namesake Arthur, found-ed the restaurant in the 1920s. Arthur later relocat-ed right next to Municipal Stadium, drawing hungry sports fans. Arthur was known as Kansas City’s King of Ribs, so helping yourself to a rack slathered in Arthur Bryant’s signature sauce is a must.

A SWEET SECRETPlenty of St. Louisians argue that Pappy’s is the city’s best barbecue, but they’re missing out on one best-kept secret, Bogart’s Smokehouse (1627 S. Ninth St., St. Louis, 314-621-3107, bogartssmokehouse.com). The experts who own this joint own a family of com-fort food restaurants, so they know their stuff. Their classic offerings have falloff the bone tenderness. Don’t skip the brisket filled beans or the ribs, which are bruleed with a slathering of apricot preserves for a little extra sweetness.

A LITTLE LOCAL LOVIN’Break out of your shell at

u arfire ke use (various locations, sugar-firesmokehouse.com . The pit masters smoke damn fine barbecue, but they also whip up unusual delicacies, like smoked fried artichokes, pork belly hush puppies, and balsamic smoked onions. Indulge your sweet tooth at Sugar-fire e (9200 Olive Blvd., St. Louis, 314-736-6300, sugarfirepie.com , adjoining the Olivette location, for smoked chocolate chip cookies by pastry chef and partner Carolyn Downs.

Eating Pretty in Kansas City Slather Up in St. Louis

WHERE TO STAY IN KANSAS CITYCheck out the artful and art filled The Fontaine (thefontaine.com), now under new own-ership. By the time you book your stay, the restaurant and lounge will be rebranded.

WHERE TO STAY IN ST. LOUISOffset your greasy gluttony at the elegant Seven Gables Inn (sevengablesinn.com) in Clayton.

Take your ’cue up a notch at Q39, where summery cocktails (left) are the perfect complement to the restaurant s ert fied lack Angus Beef brisket.

Phot

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BELOW GRO ND Since 1948, when Charlie Vergos opened a basement sandwich and beer shop, Charlie Vergos Rendezvous (52 S. Second St., Memphis, 901-523-2746, hogsfly.com) has been a staple in the Memphis food scene. Vergos’s ribs, made with a vinegar wash and a dry rub including Greek- and Cajun-inspired spices, keep guests coming back, but the restaurant serves plenty of other broiled and smoked meats, some of which are smoked in the eatery’s old coal chute, which was converted into a smoker.

ALL HAIL HICKORYAt Corky’s Ribs & BBQ (var-ious locations, corkysbbq.com), old-fashioned Mem-phis avors run the game. Founder Don Pelts slow-cooks ribs over hickory and charcoal, imparting the per-fect smoky avor, but that doesn’t mean Corky’s can’t keep up with the times. Try inventive menu offerings like barbecue nachos, on-ion loaf or the twice baked potato salad. If you’re really not feeling up to the road trip, you can order online and have Corky’s signature smoked meats mailed right to your door.

SPORTS AND PORKSMemphis’s Central BBQ (various locations, cbqmem-phis.com) is for winners. Pit masters Craig Blondis and Roger Sapp nabbed acco-lades for their dry-rubbed and smoked meats, and the restaurant has been on Food Network shows and in national magazines. If you are a winner and like to root for winners, there are high-def TVs for catching local games. While you’re watching, nosh on classics like pulled pork, brisket and ribs, or get adventurous and opt for the barbecue bologna or smoked wings.

ST. LOUIS STAPLESee what the hype is about at Pappy’s Smokehouse (3106 Olive St., St. Louis, 314-535-4340, pappys-smokehouse.com). The pit masters here keep it simple, slow smoking their meats using apple or cherry wood, sometimes for as long as 22 hours. But don’t expect the offerings to last that long. Stop in early be-cause even though they’re open through dinner, most days, the eatery sells out. If there are any left, be sure to order the ribs—Food Network named them the best ribs in America.

Make the miles �y by and get in

the mood to chow down with our

perfectly curated playlist.

1“American Pie,”

Don McLean

2“Chicken Fried,” Zac Brown Band

3“I’ve Been Every-

where,” Johnny Cash

4“Bar-b-q,” ZZ Top

5“Country Roads (Take Me Home),”

John Denver

6“Wagon Wheel,” Old Crow Medicine Show

7“Take a Back Road,”

Rodney Atkins

8“Hot Barbecue,”

ac McDu

9“House of Blue

Lights,” Chuck Berry

10“On the Road Again,”

Willie Nelson

11“Riding with the

King,” BB King and Eric Clapton

12“Suite Judy Blue

Eyes,” Crosby, Stills & Nash

The smoked turkey sandwich is among Central

BBQ’s award-winning meats, but don’t take our

word for it. Head to Mem-phis to try it for yourself.

WHERE TO STAY IN MEMPHISIs it kismet that Memphis’s signature hotel, The Peabody (peabodymemphis.com), is right across the street from Charlie Vergos Rendezvous? We think yes.

Meet Me in Memphis


Classic barbecue items are served alongside fun and funky creations at Bootleggers BBQ, a West Plains restaurant that opened in February

2016. BY SAVANNAH WASZCZUK

If you can bake it, you can smoke it. Just ask Brian Staack, who owns Bootleggers

BBQ (1464 Gibson Ave., West Plains, 417-204-4515) with his wife, Jessica. When his restau-rant guests are ready for dessert, Staack offers up smoked chocolate chip and bacon cookies, which start off as a ball of scratch-made dough when they’re placed in the smoker. A few hours later, they come out with all the usual qualities of a just-baked chocolate chip, plus a hint of smoky flavor that’s completed with the crispy crunch of crumbled bacon.

Staack has also smoked brownies and cakes upon request, and he smokes unexpected items like Chex Mix and chicken lasagna rolls. In fact, his lasagna rolls are so popular that he plans to add them to the menu. He highlights other creations with inventive daily specials on Nacho Mondays, Taco Tuesdays and Weiner Wednesdays. Yes, all at a barbecue joint.

Of course, if it’s traditional barbecue you’re after, Staack has plenty of that up for grabs, too. The menu at Bootleggers boasts a fat and juicy selection of pulled pork, brisket, burnt ends, sliced turkey and some of the best ribs we’ve ever tried—the kind that pack plenty of meat and are finished with a slightly sweet, just-crisp-enough bark that comes off on your fingers and makes you want to lick them on

TAKE A DIPPack a suit and head to

the West Plains Aquatic Center (417-255-2963, westplainsparkandrec.com) for a swim. There’s a swirly slide and plenty of shade.

STEP BACK IN TIMEEscape the sun for a

bit, and learn a bit about Ozarks history with a trip through the Harlin Museum (417-256-7801, harlinmuseum.com).

SEE THE SQUAREFor a scenic stroll,

head downtown and check out the Courthouse Square. Most buildings here date from the late 19th to the early 20th century.

THIS STUFF’S BANANASJessica Staack is a pro at preparing sides and desserts. A favorite is the homemade banana pudding—creamy, dreamy and delicious.

the spot. The smoked turkey is surprisingly juicy, and there’s so much pulled pork spilling off the pulled pork sammie that you’re forced to eat it with a fork.

That pulled pork also comes in the form of pulled pork egg rolls—a house-made appetizer that combines the meat treat with coleslaw and French fries. “We do all the basics, but with a lit-tle twist,” Staack says. And these egg rolls are the perfect way to try a classic barbecue staple in a fun new way, the same as Staack’s specials like Frito pie hot dogs or pork-on-pork nachos. But whether you go funky or classic, be sure to at least try some of the traditional ’cue, too—a rib if nothing else. Just wash off those fingers before you hop back in the car.

the spot. The smoked turkey is surprisingly juicy, and there’s so much pulled pork spilling off the pulled pork sammie that you’re forced to eat it with a fork.

That pulled pork also comes in the form of pulled pork egg rolls—a house-made appetizer that combines the meat treat with coleslaw and French fries. “We do all the basics, but with a lit-tle twist,” Staack says. And these egg rolls are the perfect way to try a classic barbecue staple in a fun new way, the same as Staack’s specials like Frito pie hot dogs or pork-on-pork nachos.

Brian Staack’s vintage beer can collection is on display at the restaurant, which features an open-air seating area where you can sit and indulge.


PIG OUT!There are countless ways to feed your barbecue cravings at Bootleggers. A few of our favorites include the brisket, the ribs, the smoked turkey and the one-of-a-kind homemade pulled pork egg rolls.


One family in Neosho is sacri� cing sleep to serve hearty smoked meats, making sure you’ll

never go to bed hungry. BY ROSE MARTHIS

Set a reminder on your phone for 8:30

a.m. That’s when you’ll need to call The Bar-B-Q Joint (416 S. Neosho Blvd., Neosho, 417-312-8811) with your lunch order if you want any chance at feasting on pulled pork, brisket, ribs and sausage that have been smoking all night. The restaurant starts taking calls at 8:30 a.m., and if all the meat is claimed before 11 a.m., then the restaurant doors don’t even open. Better luck tomorrow.

The family restaurant, run by Donna and Bobby Matheson with their chil-dren, Elizabeth Rogers and Clayton Matheson, and Clayton’s wife, Erica, keeps people coming back for more with old fashioned rec-ipes all handed down from Donna’s mom. Clayton and Bobby are in charge of the meat, loading the smoker with nearly 200 pounds of beef and pork every night at 10 p.m. The two man the double-sided smoker all night, keeping the � re going with a mix of hickory, pecan and oak woods and rotating

the meat from the hot side to the warm side before starting to pull it o� for or-ders at 9 a.m. the next day. Clayton grew up cooking with Bobby’s mom, and he keeps the tradition alive now for the people of Neosho. Inside, Donna, Elizabeth and Erica make the baked beans, mac-n-cheese, potato salad and coleslaw from scratch. The family started making barbecue meals for family and friends and got such good feedback they started a catering business. Then they traveled to nearby towns to

BIG SPRINGS PARK Just off the

s uare in downtown Neosho is Big Springs Park, aptly named for the beautiful waterfalls and pools created by the Big Spring. Hit the park after you feast to walk off some of your meal along the trails.

GEORGE WASHINGTON CAR ER NA

TIONAL MONUMENT Take the kids and learn all about the famed plant doctor with a guided tour through the woods he grew up in. Visit the 1 1 Moses Carver House to see what a 1 th century classroom looks like.

NEOSHO NATIONAL FISH HATCHERY

Call ahead and reserve a tour with a fi sh biologist to enter the endangered fi sh species buildings and learn about how fi sh are vital to our ecosystem. Here you can feed fi sh in all the ponds and be a part of the a uarium thanks to a climb in bubble.

try other barbecue restau-rants and started entering their food into local festivals. A few � rst places was the reas-surance they needed to know their food was good enough to open a restaurant three and a half years ago. You can only dine in on weekdays because weekends are busy with cater-ing and competitions.

If you do luck out and stop by on a day the restaurant is

open, you’ll be able to smell the smoke before you even get out of the car. The dou-ble-sided smoker is right out front, and you’ll probably see Clayton and Bobby mas-tering their craft. Walk inside the small eatery and you’ll immediately be surrounded by license plates from around the country. The collection started with Elizabeth and Clayton’s uncle’s dad collect-ing plates through his job as a car salesman. When the fami-ly opened the restaurant, they knew they wanted a Route 66 theme. Classic rock plays on the radio as you read the chalkboard menu and order at the counter. As you enjoy your one-, two-, or three-meat plate, see what destina-tions other customers have brought plates back from. Pro tip: get a bottle of Hog Slobber for your table. Don’t let the name fool you—the ja-lapeño relish is a little spicy, a little sweet and a lot good.

TRY IT!The brisket plate comes

loaded with a hearty amount of fresh smoked

brisket, homemade baked beans and old fashioned

creamy potato salad.

TRY IT!Get a loaded smoked

baked potato to fi ll up on a giant baked potato topped

with butter, pulled pork, jalape os, diced onions and shredded cheese.

Matheson with their chil-dren, Elizabeth Rogers and Clayton Matheson, and Clayton’s wife, Erica, keeps people coming back for more with old fashioned rec-ipes all handed down from Donna’s mom. Clayton and Bobby are in charge of the meat, loading the smoker

ing plates through his job as a car salesman. When the fami-ly opened the restaurant, they knew they wanted a Route 66 theme. Classic rock plays on the radio as you read the chalkboard menu and order at the counter. As you enjoy your one-, two-, or three-meat plate, see what destina-

The Big Ed is a customer favorite not found on the

menu. It towers with a quarter pound

each of pulled pork, sausage and brisket.


Fat Daddy’s Family BBQ takes care of the community one plate at a

time. BY ROSE MARTHIS

John Winkert knows just about ev-eryone who walks in his restaurant’s

doors. As the namesake character of Fat Daddy’s Family BBQ (16020 US-160, For-syth, 417-546-4604, fatdaddybbq.net), Winkert takes great pride in feeding the communi-ty. His restaurant has been a staple of the town since November 2006, but before that Winkert was saving lives as a � reman and paramedic. That’s where he learned how to smoke meat and perfect comfort food dish-es. Taking care of people is still in his blood, and you can see his devotion to the com-munity all over the walls of the restaurant. Customers are like family here, and so is the sta� . “I like taking care of people,” Winkert says. “It’s about instilling self-pride in the people who work here and being there for the community.”

Feel good about eating your veggies while still getting your barbecue fi th a salad t ed th ch ed br sket un r

er? Try the signature sausage skillet made with fresh-cut fried potatoes, peppers, onions and Fat Daddy’s homemade sausage.

TRY IT!On Wednesday or Sunday, try the fried chicken dinner special made with the restaurant’s signature Butt Rub. We rec-ommend the fried corn side—good for the taste buds, not for the waistline.


If your ’cue craving is too strong for a road trip, head to City Butcher for the

best brisket this side of Texas.


Salt, pepper and smoke. These are the only ingredients City Butcher (3650 S.

Campbell Ave., Springfield, 417-720-1113, city-butchersgf.com) co-owner Cody Smith mentions as he talks about the restaurant’s wildly popu-lar brisket. “Ultimately, it’s very simple,” Smith says. “After that, it’s adjusting the fire.”

Today City Butcher’s pit master Derek Pittman handles much of the brisket prep, but long before Smith handed over the reins, he headed to Texas with his former business partner so they could get a taste of what they wanted to create. “I went to culinary school in Austin and fell in love with Texas barbecue,” Smith says. He wanted to find a way to rep-licate Texas brisket—specifically the brisket served at Franklin Barbecue in Austin. “Bon Appétit named Franklin Barbecue the best bar-becue in the world a few years ago,” Smith says.

After Smith and his former partner returned from their culinary tour, they got to work.

“It was a lot of reading books and watching YouTube videos,” Smith says. As they learned tips and tricks, they fired up the smoker and tested them, and they didn’t stop until they found their benchmark brisket. The result is a meat that’s extremely juicy, moist and un-like most brisket you can find locally. “A lot of times brisket in Missouri is kept pretty lean,” Smith says. “The idea people have here is to get away from the fat. But the difference in Texas-style is leaving the point on—that’s the fatty

point of the brisket—and cooking that brisket whole.” After the low, slow cooking and rest-ing process—which includes around 20 hours total—the brisket is sliced on the thicker side, weighed at the counter and sliced to order.

Although brisket is City Butcher’s most pop-ular offering—they serve 400 to 500 pounds per day on the weekends—there’s also plenty more here. “As far as Texas barbecue, there’s a Holy Trinity—brisket, sausage and ribs,” Smith says. The restaurant also offers ribs and sausage, with the sausage being made at their butcher shop in downtown Springfield. Pork belly and turkey are also popular. But if you can only try one thing, go for the brisket—it’s truly incredi-ble, and it’s only getting better in time. “When we opened, our brisket was good,” Smith says.

“But it’s a continual learning process, and it’s still going. We’re still on that quest, and every day we work to improve our process.”

Find even more noteworthy barbecue at these

Spring�eld hot spots.

BUBBA’S BBQ4 N. West Bypass, Springfield

417-368-0039, bubbasozarkbbq.com

CROSSTOWN BARBECUE1 1 E. Division St., Springfield

417-862-4646

PAPPY’S PLACE4 N. Main Ave., Springfield

417-866-8744

SMOKIN’ BOB’S BBQ E. Sunshine St., Springfield

417-720-4925, smokinbobsbbq.com


You might be going for the brisket, but you’ll want to return for these other perks.

FRESH C T FLA ORSYou watch them cut and weigh your meat to order, mak-ing you feel like you’re in an old-school deli.

E TRA O NCESSometimes the guys behind the counter throw a little extra meat on your order. Timing is everything.

PIC LES FOR DAYSThere’s a bar with limitless pickles, onions and jala-peños—the perfect ’cue accompaniments.

SCRATCH MADE SA CESThe sauces are all made in-house (we love the mustard for a change of pace).

CAS AL IBESButcher paper replaces plates for a simple, down-home dining experience.

MEAT ON MEAT ON MEATIt takes two hands to lift one sandwich to your mouth. Hefty, hefty, hefty.

THOSE BEANS, THO GHThe smokehouse beans are savory instead of way too sweet, and they’re fi lled with mouthwatering hunks of brisket, pulled pork and pork belly.

DID YO SAY PIEThere’s made-from-scratch pie up for grabs. Dessert!

HAPPY, H NGRY CARNI ORESNo one waiting in line is ever angry. They’re just ready, waiting and anxious for the meat sweats.

MEAT PERF MEAfter eating here, you smell like smoked meat the rest of the day. We call it the walk of pride.

If you plan to dine at City Butcher, bring your

appetite—you won’t want to stop eating once you get

a taste of the restaurant’s signature smoked meats.

Adam Presley preps meat at City Butcher,

where items are weighed to order.

It takes two hands to lift one sandwich to your mouth.

The smokehouse beans are savory instead of way too sweet, and they’re fi lled with mouthwatering hunks of brisket, pulled pork and pork belly.

DID YO SAY PIEThere’s made-from-scratch pie up for grabs. Dessert!

HAPPY, H NGRY CARNI ORESNo one waiting in line is ever angry. They’re just ready, waiting and anxious for the meat sweats.

After eating here, you smell like smoked meat the rest of the day. We call it the

Filled up on ’cue?

Order some homemade buttermilk

pie for meal two.


Command Family Medicine is a totally new concept in primary care. One without hassles, long waits and the insurance middleman. It’s

primary care you can control.

As a Direct Primary Care provider, Luke Van Kirk, DO, of Command Family Medicine provides

services to patients without insurance. He goes above and

beyond to give people command of their health and delivers what he promises. Dr. Luke and his team aim to make people feel like they are part of a family, not just a number.

Aside from providing a high-quality, welcoming clinic, Dr. Luke strives to make visits as convenient as possible. His passion is helping people avoid everything that frustrates them when they go to a primary care doctor. Healthcare costs (labs, imaging and medications) are cut significantly and wait times are virtually zero.He never recommends that patients

TAKE COMMAND OF YOUR HEALTHCARECommand Family Medicine is a totally new

concept in primary care. One without hassles, long waits and the insurance middleman. It’s



services to patients without insurance. He goes above and

beyond to give people command of their health and delivers what he promises. Dr. Luke and his team aim to make people feel like they are part of a family, not just a number.

Aside from providing a high-quality, welcoming clinic, Dr. Luke strives to make visits as convenient as possible. His passion is helping people avoid everything that frustrates them when they go to a primary care doctor. Healthcare costs (labs, imaging and medications) are cut significantly and wait times are virtually zero.He never recommends that patients

TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND OF YOUROF YOUROF YOUROF YOUROF YOUROF YOUROF YOUROF YOUROF YOUR HEALTHCARE HEALTHCARE HEALTHCARE HEALTHCARE HEALTHCARE HEALTHCARE HEALTHCARE

TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND



As a Direct Primary

OF YOUROF YOUROF YOUR HEALTHCARE HEALTHCARE HEALTHCARE HEALTHCARE

they go to a primary care doctor. Healthcare costs (labs, imaging and Healthcare costs (labs, imaging and Healthcare costs (labs, imaging and medications) are cut significantly and wait times are virtually zero.He never recommends that patients He never recommends that patients and wait times are virtually zero.He never recommends that patients

they go to a primary care doctor. Healthcare costs (labs, imaging and medications) are cut significantly and wait times are virtually zero.He never recommends that patients

PROMOTION

go to urgent care and makes every effort to see them himself as soon as possible. Same or next-day appointments are always available, appointments are

never double booked, and every patient’s time is highly respected and never rushed. Dr. Luke is on call 24/7 via email and phone, so if someone has a question after hours, he gets back within the hour. If patients need to be seen on the weekend, he sees them.

Take command with Command Family Medicine.

“Wait times are virtually zero.”





services to patients without insurance. He goes above

and beyond to give people command of their health and delivers what he promises. Dr. Luke and his team aim to make people feel like they are part of a family, not just a number.

Aside from providing a high-quality, welcoming clinic, Dr. Luke strives to make visits as convenient as possible. His passion is helping people avoid everything that frustrates them when they go to a primary care doctor. Healthcare costs (labs, imaging and medications) are cut significantly and wait times are virtually zero.

TAKE COMMAND OF YOUR HEALTHCARECommand Family Medicine is a totally new

concept in primary care. One without hassles, long waits and the insurance middleman. It’s



services to patients without insurance. He goes above

and beyond to give people command of their health and delivers what he promises. Dr. Luke and his team aim to make people feel like they are part of a family, not just a number.

Aside from providing a high-quality, welcoming clinic, Dr. Luke strives to make visits as convenient as possible. His passion is helping people avoid everything that frustrates them when they go to a primary care doctor. Healthcare costs (labs, imaging and medications) are cut significantly and wait times are virtually zero.

TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND OF YOUROF YOUROF YOUROF YOUROF YOUROF YOUROF YOUROF YOUROF YOUR HEALTHCARE HEALTHCARE HEALTHCARE HEALTHCARE HEALTHCARE HEALTHCARE HEALTHCARE

TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND TAKE COMMAND



As a Direct Primary

OF YOUROF YOUROF YOUR HEALTHCARE HEALTHCARE HEALTHCARE HEALTHCARE

everything that frustrates them when they go to a primary care doctor. they go to a primary care doctor. they go to a primary care doctor. Healthcare costs (labs, imaging and medications) are cut significantly and wait times are virtually zero.medications) are cut significantly and medications) are cut significantly and medications) are cut significantly and wait times are virtually zero.

everything that frustrates them when they go to a primary care doctor. Healthcare costs (labs, imaging and medications) are cut significantly and wait times are virtually zero.

PROMOTION

He never recommends that patients go to urgent care and makes every effort to see them himself as soon as possible. Same or next-day appointments are

always available, appointments are never double booked, and every patient’s time is highly respected and never rushed. Dr. Luke is on call 24/7 via email and phone, so if someone has a question after hours, he gets back within the hour. If patients need to be seen on the weekend, he sees them.

Take command with Command Family Medicine.

“Wait times are virtually zero.”

POOL PARADISE, 114

HERE COME THE WATERWORKS, 122

Phot

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Mar

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Har

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rusticRESPITE

Jeff and Carol Lemley’s stunning pool house includes

this bathroom, designed to bring the outdoors in with enormous windows,

contemporary touches and rustic elements. Turn the

page for more.


The beauty of the Branson hills convinced Jeff and Carol Lemley to move with their six kids from the Lone Star State to the Show Me State. Now, the pool house adjacent to their home on Lake Taneycomo is a year-round gathering spot where they can enjoy

the landscape and each other.BY JENNIFER ADAMSON PHOTOS BY MARCUS HARRIS

waterfront

ESCAPE


POOLThe focal point of the Lemleys’ outdoor living space, the pool, is just what the family need-ed to relax after moving to Branson full-time. They chose an infinity edge version that uses an alternative, natural sanitizer called ozone to keep the water bacteria-free.

When Texas natives Jeff and Car-ol Lemley made their first trip to Missouri, they were picking up their oldest daughter from Kanakuk summer camp in

Branson. Instead of driving down the Highway 76 strip like most visitors, they took a scenic, winding path through the Ozark hills, and the family was left with a lasting impression of the quiet, peaceful landscape. In the years that followed, as their six children all began attend-ing different camp sessions, the couple started staying local instead of making the seven-hour drive back and forth.

“Initially, we would stay on the tail end for some family time, but then we started want-ing to stay longer,” Carol says. “We realized we were spending more time here than we do in Texas in the summer. That’s when we consid-ered buying land.”

In 2008, the couple purchased a three-acre plot in a private cove on Lake Taneycomo and began building what they thought would be a summer home, perfect for relaxing during the camp season. By 2013, they had fallen in love with the lifestyle and decided to stay for good.

“At the time, Texas was in a drought, and no one wanted to go back to the heat,” Carol says.

“Where we lived, you don’t look outside and see these gorgeous trees and hills and deer in the backyard. It’s very refreshing to live some-where pretty. And with all the summers we’ve spent here, we have nostalgia for the Ozarks.”

(continued on p. 117)



TERRACESFrom the dining room, guests have a lovely view of the pool and backside of the Lemley’s multi story residence. After a filling lunch, choosing a spot for a nap is easy. “We tried to create several destinations around the pool,” Lemley says. The family’s favorite is an encompassing wicker daybed from Restoration Hardware. On the east side of the property, a somewhat isolated treehouse deck overlooks the waterfall and offers a little more peace.

As permanent Branson residents, the couple made their first order of business expanding their modest home to make it spacious and comfortable enough for year-round living. The Lemleys called on builder Ty Cofer of Pe-tra Homes to complete renovations in three stages, including a must-have pool house that seriously ups the property’s wow factor. The Texas-based interior design firm Lindsey Todd Design took care of the rest, bringing the Lem-leys’ vision for an industrial-inspired Tuscan farmhouse to life.

“Our favorite place to visit is Italy,” Carol says. “We just love everything about how they built their buildings. They’ve been there thou-sands of years, yet they still radiate beauty.”

And so does the pool house. Inside the 1,100-square-foot space, Italian travertine tile, antique French stone and strong wood beams lend an unmistakable Old World charm, while touches of concrete and steel add kid-friend-ly durability. Outside, an infinity edge pool offers stunning lake views. And when nap time sets in, the Lemleys can curl up in their lounge chairs, close their eyes and drift off to Italy again. “We always say we wish the pool house could be our main house,” Carol says.

“It’s everything we love in a small space. It takes us places. You feel like you’re somewhere else when you’re there.”

(continued from p. 115)

If you’ve been looking for a great dentist, look no further than Dr. Shannon White and Dr. Preston White at White Smiles Family Dental. By combining honesty, comfort and the latest technology, White Smiles Family Dental provides exceptional care for general and advanced dental services.

Let our familytake care of yours.

WhiteSmilesSpringfield.com1419 E Erie St,Springfield, MO 65804

(417) 887.6882

Dr. Shannon White and Dr. Preston White

• Preventative,• Cosmetic,

• Restorative and• Emergency Dentistry

•Kid Friendly Dentist



(opposite page, from top to bottom)

POOLSIDE VIEWFrom this vantage point, water that seems to disappear over one side shows itself as a water-fall, cascading over rocks below. Cable fencing protects against that 15-foot drop while leaving an unobstructed view of Lake Taneycomo. In the pool and corner hot tub, tiny glass tiles in shades of purple and red draw the eye to similarly col-ored ower blooms and up to the terracotta roof of the main hangout—the pool house.

LIVING ROOMThe pool house living room is a popular spot to kick back when the sun’s rays become too much and in the off season when Cardinals baseball is

on TV). But since everyone is usually in wet bath-ing suits, water-resistant fabric was a must. The seating arrangement combines practicality with comfort, and its neutral tones bring calmness to the busy Italian inspired oor and walls made of travertine tile and reclaimed antique stone from France. At the back of the room, a cowhide-cov-ered accent chair from 5908 Interiors puts a stylish spin on traveling to the bathroom around the corner.

“We always say we wish the pool house could be our main

house. It’s everything we love in a small space. It takes us

places. You feel like you’re somewhere else when you’re there.”

—Carol Lemley, homeowner



(opposite page, clockwise from top left)

GRAND ENTRANCEWhen not heading to the pool from inside the main house, guests enter at the top of the drive-way through this immense archway designed with form and function in mind. Because of the property’s extreme change in elevation, a retaining wall was necessary, but the texture and patina of heavy grouting and terra cotta roof tiles overshadow its purpose and mimic centuries-old Italian architecture. Only being able to glimpse the skyline beckons to what is beyond this point.

“We wanted a grand entrance with a surprise ele-ment,” Carol says. Symmetrical landscaping and Restoration Hardware lighting create balance and an aesthetically pleasing look.

DININGWith three kids in college and three younger ones at home, summer is a reunion time for the Lemleys. Their desire to sit down to a meal at a proper table spurred their designer, Lindsey Todd, to contact a college friend, Clint Harp, owner of Harp Design Co., whose business model is based on bringing people together. The HGTV carpenter used reclaimed oak to build this version to seat 10, enough room for the family of eight and a cou-ple more. Customized stain matches the kitchen and bathroom oors, as well as a inch ring chandelier from Ralph Lauren, and steel seating reinforces the industrial vibe.

KITCHENPerhaps no other room in the pool house distinct-ly replicates Italian style more than the kitchen, where raw materials and warm tones mesh to cre-ate a cozy area for cooking and eating. A butter y ceiling with brick pavers begs a glance almost more than the beautiful picture window that makes washing dishes less of a chore. Flanking a farmhouse sink, matching wine cabinets storing imported bottles double as wall art. Concrete counters, a raised bar top, steel seating, antique brass pendant lights and a shrunken version of the dining-room chandelier add in those manu-factured elements seen throughout the space.


The grass may be greener on the other side of the fence, but it doesn’t have to stay that way. When it comes to ir-rigation and sprinkler systems, allow-ing professionals to handle the job is

the best thing you can do to ensure the best results. Luckily for you, we’ve found a few lo-cal businesses with the services you’re looking for. If you want your lawn to look as good as it should this summer, consider the benefits of a home sprinkler system of your own.

EASY INSTALLATIONLocal landscaping companies have installed more irrigation and sprinkler systems than we can begin to imagine. Nature’s Image, one of the area’s top landscaping and irrigation com-panies, has handled jobs of all sizes. Founder and owner Marc Cawood utilizes nearly 40 years of experience to make sure installation is a breeze. His professionally trained staff de-signs, installs and manages irrigation systems you can be confident in year-round. For home-

A green lawn requires more than a green thumb. Sprin-kler and irrigation systems can help.

Water WorksYellow patches make for terrible �rst impressions. A professionally installed

home sprinkler and irrigation system can make up for what the summer weather lacks when it comes to lawn care.

BY NATE SAMSON

owners worried about drainage issues, Na-ture’s Image carefully surveys the area before installation to determine the best placement for sprinkler heads.

WATER CONSERVATIONMore green in your yard could mean more green in your pocket. As all homeowners know, water is a valuable thing. Elite Outdoor Inno-vations, a leader in the business for nearly 20 years, calculates exactly what each yard needs and when it needs it, ensuring no water—or money—goes to waste. When it comes to wa-ter usage, too much can be as dangerous as too little. Aware of Central Missouri’s unpredict-able rain patterns, Elite can recalculate water output and adjust to seasonal changes. STRESS FREE MAINTENANCE Too often, manually watered lawns suffer from a lack of attention. Home irrigation systems

FOR THE HOME


require little maintenance and provide a sched-uled, evenly distributed drink to your lawn as little or as often as you’d like. Nature’s Image and Elite Outdoor Innovations offer water con-servation planning, backflow inspections and maintenance on any existing irrigation system.

Many residential lawns support a wide range of greenery and flowers that have very differ-ent needs. A professionally installed sprinkler system can target certain plants more heavily or gently depending on type, placement and terrain. Your job is to sit back, relax and enjoy your beautiful lawn.

RESULTSWhile sticking your thumb at the end of the hose may seem like a quick and easy way to get the job done, it won’t produce the results you’re hoping for. With a professionally in-stalled home irrigation and sprinkler system, you can say goodbye to yellow patches and hello to lush greens and vibrant colors well beyond summer’s end. Grab some friends and show off your healthy space. Leave the water-ing to the professionals so you can worry less about your shriveling shrub and more about your summertime grub.

THE PROSLooking for someone who can

create the irrigation and sprinkler system you need to keep your

lawn in tip-top shape during the hot and dry season? We found a

few who can help.

TRIMWORKS LAWNCARE & IRRIGATIONtrimworkslawncare.com

417-840-0282, 3328 E. Linwood Drive, Springfield

NATURE’S IMAGE

naturesimagelandscapedesign.com417-724-8774, 1027 S Highway 160,

Nixa

ELITE OUTDOOR INNOVATIONSeliteoutdoorinnovations.com

417-885-9898, 5677 E. Farm Road 170, Rogersville

WATERSMITH IRRIGATIONwatersmithirrigation.com

417-725-7881, 1531 N. Commercial Road, Nixa


for all of your audio-visual needs.

Commercial & Residential • Equipment Sales & Installation • Rentals & Events

(417) 887-4900

Southwest Audio Visual Inc. is highly experienced at providing audio/visual services for corporate events. We can provide something as simple as a projector or portable sound system rental to fully stage meetings including

sound, video, stage, lighting, and pipe and drapery backdrop. Over the years we have planned well in excess of 1,000 corporate events of a wide variety including annual meetings, product roll-outs, dealer meetings, grand

openings, team building & interactive events, client appreciation events, and many others.

EVENT SERVICES.

PROMOTION


Cox Roo� ng was founded in 1979 and is one of the only roo� ng companies in the area to offer a full-service staff. When customers call, someone answers, a fully trained estimator meets with them for a written estimate and an in-house roo� ng crew completes the work—it isn’t sub-contracted out to the quickest, lowest priced labor.

The company’s first line of expertise is the estimators. They are trained in all roof-related aspects, so they look at the entire system and

not just shingles. They have a full-time repair expert and several fully staffed roofing crews, so they simultaneously service a small repair and a roof replacement.

COX ROOFING

CON

TACT

PROMOTION

Left to right: Chuck Hinkley, Production Manager; Rebecca Morton, Of� ce Manager; Ron Cox, Founder/Sales Manager; Ken Mills, President

3221 S SCENICSPRINGFIELD, MO417-335-7663COXROOFING.NET


Solar power isn’t something from the future… it’s the present! Did you realize that a new solar project is installed every two minutes? Businesses and residences across 417-land are embracing solar power systems, and Sunbelt Environmental and Alternative Energy Services Inc can help you join the movement.

Is solar energy right for you? Are you passionate about preserving the environment for future generations? Out to save a buck? Sunbelt Environmental can help with both.

Their installation experts are trained to ensure your system is installed quickly and correctly. When it comes to solar energy, Sunbelt Environmental and Alternative Energy Services Inc is as excited to install it for you as you are to own it!

SUNBELT ENVIRONMENTAL AND ALTERNATIVE ENERGY SERVICES INC

CON

TACT

PROMOTION

621 N PRINCE LANESPRINGFIELD, MO417-831-5052SUNBELTENV.COM

Steven Schaefer. Chris Schaefer, Leroy Schaefer, Kenneth Clem


A NEW WAY OF LEARNING, 132

SAVE THE DATE, 134

game, set MATCH

Celebrate the new season of the Lasers by getting your own private tennis lesson at the same place they play. Read our experience on p. 130.

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GET FIT

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Looking to up her game, writer Stephanie Towne Benoit took a swing at private tennis lessons at Cooper Tennis Complex.

BY STEPHANIE TOWNE BENOIT

THE SWING OF THINGS

Something you should know about me: gyms, workout classes, exercise equipment and the like—not my thing. When it comes to exercise, if there’s not a trail, mountain,

ball, goal or racket involved, I’m honestly not inter-ested. So if I’m looking to burn some calories and get my heart rate up, tennis � ts the bill.

But here’s the rub. Try as I might, I can never beat my tennis partner, my husband, Ryan, who possess-es freakish athleticism plus some sweet skills earned in a college tennis class. When I was asked to try out a private lesson at Spring� eld’s Cooper Tennis Complex, I jumped at the chance, hoping to pick up some pointers for the next time Ryan and I face o� .

THE VENUEAs a relatively new 417-lander, I’d never visited Cooper Tennis Complex, which earned the United States Tennis Association’s 2016 Outstanding Facil-ity Award. Home to Mediacom Stadium Court—where the Spring� eld Lasers professional tennis team competes—and multiple indoor and outdoor courts, it’s an impressive place.

Larry Haugness, Spring� eld-Greene County Park Board’s community tennis coordinator and manager of Cooper Tennis Complex, greeted us. Full disclosure: I’m a perfectionist and have been known to crumble under focused critiquing, so I was nervous about a one-on-one lesson with Haug-ness, an instructor with decades of experience. But his welcoming, friendly attitude put those fears to rest, and we headed over to one of the indoor courts to get started.

THE WORKOUTHaugness explained that he and his instructors usu-ally have students play with modi� ed equipment, including balls with varying materials and pres-sures—meaning some bounce less or move more slowly than others—plus rackets in a range of sizes. For example, we started by simply bouncing a light foam ball in the air with a smaller racket. The

“yellow” ball—what you imagine when you think of a typical tennis ball—would bounce higher and be more di� cult to control, so using the “red” ball, the foam orb, allowed me to warm up and practice without spending tons of time retrieving wildly hit balls.

Next, we rallied the foam ball back and forth in one part of the court, eventually using larger and larger portions of the court and progressing to larger rackets and balls with pressures more closely resembling the typical tennis ball. He corrected my form as needed, but did so organically as we rallied. I de� nitely worked up a sweat as I sprinted from

ta r ter te han e ne en t astered her s n

th s e l cal tenn s nstruct n


GET FIT

PRIVATE TENNISLESSONSCooper Tennis Complex, 2331 E. Pythian St., Springfi eld, 417-837-5800; parkboard.org tennis

TYPE OF ACTIVITYfull-body cardiovascular workout

PRICE25 55 per hour, prices vary depending

upon instructor.

TIMETimes vary by day and instructor.

GET GEARED UPBe sure to sport tennis or soft-soled shoes. Equipment is available for lessons. Cooper Tennis Complex has an onsite pro shop if you want to buy your own.

SPRINGFIELD LASERSWant to watch the pros play The Springfi eld Lasers season begins July 16 and features Jack Sock as its 2017 marquee player. Visit springfi eldlasers.com for tickets and more information .

one side of the court to the other retrieving hits. It was amazing how much the modi� ed equipment a� ected my game. For example, when we used the

“green” ball, which has a slightly lower compression than a traditional yellow ball so it doesn’t bounce quite as much, our rallies lasted far longer—about two dozen hits—than the eight or so hits we tallied when we tried playing with a yellow ball. Haugness says that’s the key. Those prolonged rallies and live-ball drills mean that students are re� ning their skills while playing, not to mention having more fun.

We ended the lesson with serving, my favorite, but admittedly least adept, skill. Haugness said that the mechanics of serving closely resemble those of throwing a ball. After he showed me the right grip, I did my best to mimic that movement. My � rst attempts were a little o� , but things started to click after some repetition. I’m happy to report that Haugness determined my serve to be, in his words, “decent.” Haugness teased that he rarely of-fers praise more ebullient than that, so I was pretty pumped to hear that, especially as someone with no formal tennis training.

THE EFFECTSI picked up some tips that I’ll certainly put in practice, but what stuck with me most of all was something Haugness repeated a few times. He said to take from tennis what you want, and for most people that’s having fun and getting exercise rath-

er than racking up wins or having perfect form. As much as I want to � nally triumph over Ryan on the court, that sentiment was a good reminder to cool my competitive jets and focus on what matters: staying � t and having a good time. But if I’m honest, part of me still can’t wait to see how my newfound skills play out in our next matchup. I guess we’ll see how the ball bounces.

te han e s less n started th lar er rackets and heav er balls s

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It’s All How You Look At ItPerspectives Preparatory Academy

offers an inclusive environment for kids across a large margin of learning capabilities, and it’s the

� rst of its kind in 417-land.BY ASIA KEY

Courtney Ungaro’s son Noah used to love the PBS kid’s show, It’s All How You Look at It. He’d walk through the house saying it over and over, requesting it so much that it

became the inspiration for the tuition-free private school, Perspectives Preparatory Academy, that his parents founded. The sta� at PPA desires to change the perspectives of the Spring� eld community and beyond about children with di� ering abilities while also o� ering support to those children.

Noah is 11, and he was diagnosed with autism when he was 18 months old. Courtney Ungaro says she and her husband saw a need in the public school system for an inclusive model after starting a summer camp for Noah and three other kids.

“Two had an Individualized Education Plan, and the others were gifted,” Ungaro says. “The gains we

saw with our students on an IEP were insane: in-crease in speech, increase in social skills, interest in other peers, willing to try new adventures. That got us thinking, could this be a model for our school?”

PPA boasts a diverse population of students, with half of those accepted qualifying for a dis-ability through Missouri’s Child Find policy. Nacy Thornsberry, the Dean of Perspectives, says the sta� wants to maintain that balance to duplicate the results of the Ungaros’ three-year camp. “Since it’s an inclusive school, we want a variety of stu-dents so they can support each other’s strengths,” Thornsberry says. “We are not a special education school; therefore, we want a diverse student popu-lation so students can learn from one another.”

Construction plans for the building include swings and trampolines for � exible seating options

EDUCATION


and opportunities for sensory engagement. These are being completed this month, and the � rst term begins in August. It was important to the Unga-ros to create an environment that caters to a wide range of students at no cost to their families. “The No. 1 goal as a parent is to get your child an edu-cation they deserve,” Ungaro says. “You shouldn’t have to worry about how to pay for it.”

To Thornsberry, every student—regardless of their learning capabilities—has a strength to o� er to the community and to the world. To foster these talents and encourage educational development, each classroom focuses on 12 students and has a co-teaching model of education. That means in any one class, there is one teacher with a general education degree and another teacher certi� ed in special education.

PPA is also doing away with traditional grade levels, allowing its students to complete their work at their own pace. Whether a student is above or below their speci� c age group, they have the op-portunity to develop their personal strengths this way. In her experience, Thornsberry has found that paying more attention to students on an individual basis engages them in their education. “Every stu-dent is di� erent with unique needs, interests, likes and dislikes,” Thornsberry says. “I have seen much more success in identifying student strengths and interests to drive learning.”

Perspectives hosted a gala on April 21 to raise money for student tuition. You can contribute by attending events like this, or donate by calling 417-714-0073 or sending in a check to 1601 E. Republic

Road, Springfi eld.

GET INVOLVED

Phot

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Jos

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Josh and Courtney Ungaro attend the Changing

Perspectives Gala.


calendarGet out, get going and get healthy with � ve July events that will get your

heart pumping, help you put healthful meals on the table and much more.BY KATIE POLLOCK ESTES

[LEARN]

INFANT MASSAGEJuly 6Did you know infant massage can help your baby with relaxation, constipation and more? It’s a handy skill for new or expectant parents, who are invited to attend the class. Participants can bring babies ages 3 weeks through crawling.

Free; 6 30 p.m.; The Turner Center, Suite 110, 1000 E. Primrose St., Springfi eld. To register, call 417-269-5239.

[RUN]

FIRECRACKER 5K & 10KJuly 4This Independence Day, take on 1-mile, 5K and 10K races in Branson at this 17th annual event.

ou’ll get views of Lake Taneycomo during this at course that begins at Branson Landing.

20 25 for fun run or 5K, 25 30 for 10K; 7 30 a.m.; Branson Landing, 100 Branson Landing Blvd., Branson. To register, visit runbranson.com.

[RACE]

AQUATHON SERIESJuly 6, 13, 18 and 25This four-part competition includes a 1-mile run and a 150-meter swim in each race. Compete all four weeks and earn points as you go. The top-scoring racers receive recognition at the end of the series. The event is great for kids and is appropriate for ages 5 and older.

10 per week, 35 for all four weeks; check-in starts 6 p.m., race starts 7 p.m.; July 6 and 13 at Doling Park, 301 E. Talmage St., Springfi eld; July 18 and 25 at Meador Park, 2500 S. Fremont Ave., Springfi eld. Register by calling 417-837-5900.

[PLAY]

WEEKEND GOLF SCHOOLJuly 15–16Interested in taking on a new sport this summer? Adults and kids 15 and older can get 14 hours of golf instruction during this popular program. You even get to take home drills so you can practice your new skills on your own.

295; 8 30 a.m. 4 p.m., Connie Morris Learning Center at Rivercut Golf Course, 2850 W. Farm Road 190, Springfi eld. To register, call 417-823-7888.

[COOK]

FAST, FRESH & DELICIOUSJuly 27At this month’s Fast, Fresh & Delicious Healthy Cooking Classes session, participants tackle the topic “All About Veggies.” It’s a chance to learn how you can take your healthful diet goals into your own kitchen. Cox College dietetic interns partner with Hy-Vee dietitians for these classes.

10; 6 p.m.; Hy-Vee Club Room, 1720 W. Bat-tlefi eld Road, Springfi eld. Call 417-881-1950 to register.


PROFILESPain Management

PROMOTION PROfi les // Pain Management


PROMOTIONPROfiles // Pain Management

anaging pain. It’s like a full-time job, leaving little time for life. Knowing which pill to take at what time, with or without food … it’s easy to get confused. Not with Integrity Pharmacy. Since 2008, patients have given the job of managing pain — or at least their pills — to Integrity Pharmacy.

Integrity Pharmacy has overthrown the traditional way of doing things. When a person deals with chronic pain, traveling to the pharmacy and waiting in line can be excruciating. No more.

Using robotic technology, pills are sealed in a clearly labeled pack-age, detailing the medication along with the date and time it should be taken. Thirty days worth of these packets are placed into an indi-vidualized CAREpack. And CAREpacks are delivered to the patient’s home… at no charge.

Home delivery and medication management aren’t the only com-plimentary services provided by Integrity Pharmacy. Patients receive an in-home visit from a pharmacy nurse. A registered nurse will also discuss medication needs and what to expect from the Integrity staff. One thing to expect is a monthly phone call to review any prescription changes.

Managing pain can be a full-time job. Give the job to Integrity Pharmacy and get back to life.

INTEGRIT PHARMAC

M

509 S Union St.Spring�eld // 417-865-2900

integritypharmacy.com


PROMOTION PROfiles // Pain Management

Back, left to right: Dr. Steven Baca, Dr. Steven Loehr, Dr. Abigail Emery, Dr. Aimee LaBrie

oehr Chiropractic & Acupuncture understands the nature of pain and injuries. They specialize in disc, sport and workplace injuries, acu-puncture, pregnancy, pediatrics, internal disorders and corporate wellness. State-of-the-art equipment is utilized for treatment, and multiple doctors with different specialties are on staff to meet your

needs. They are experienced in treating each patient with natural, non-in-vasive methods. The goal is to reduce pain while equipping the body to make a complete recovery on its own.

Patients feel right at home from the moment they arrive. The of�ce has an open, inviting environment and accommodating hours that �t almost any schedule. The team loves getting to know everyone on a personal level and enjoys building relationships. Their service even extends be-yond the of�ce walls. They are dedicated to demonstrating philanthropic leadership by generously giving their time, talents and treasures to the community. They support numerous charities, such as the Make-A-Wish Foundation, MS Society, Big Brothers Big Sisters, Lift Up Springfield, Junior League of Springfield and various other organizations. More-over, Loehr Chiropractic and Acupuncture is an official partner with The Springfield Cardinals.

At Loehr Chiropractic & Acupuncture, they strive to lead their patients, employees and community to be healthier through individualized services, wellness education and ongoing support—your improvement is their suc-cess. Start exploring all of your health options with the Loehr team.

LLOEHR CHIROPRACTIC AND ACUPUNCTURE

3021 E Sunshine St.Spring�eld // 417-887-8075loehrchiro.com


Find the MOST TRUSTED local resources in 417-land

FACES OF 417-LAND

ATTORNEYS

FINANCIAL EXPERTS

MEDICAL

DENTISTS

DOCTORS

VISION

GUIDE TO BEAUTIFUL

ARCHITECTS

SERVICES

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CES OF 417-LAND

ATATA TORNEYS

FINANCIAL EXPERTS

GUIDE TO BEAUTIFUL

ARCHITECTS

SERVICES

RESIDENTIAL

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AGING PARENTS RESOURCESPARENTS RESOURCESP

VETS & PETS

Left to right: Anita Shikany, Owner; Ron Ward

rowing old shouldn’t hurt. It doesn’t have to, thanks to Anita Shikany. Owner of Bring it Home Physi-cal Therapy, Shikany is an

expert in physical therapy and exercise for those over 60. Shikany practices neurokinet-

ic therapy, which identi�es and treats muscle imbalance. She says, “Pain is often the result

of overworked muscles that are doing the work of other mus-cles that are weak.” Therapy happens in the pa-tient’s home so they can over-come daily issues that may cause pain. The idea is to allow people to live independent, pain-free lives. Bring it Home Physical Therapy. Because growing old shouldn’t hurt.

1200 E Woodhurst, Suite D400, Spring�eld, MO417-818-4693 // bringithomept.com

G

BRING IT HOME PH SICAL THERAP AND

FITNESS TRAINING

PROMOTIONPROfiles // Pain Management


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Dig into mouthwatering dishes this month like this mini crème brûlée

trio from Houlihan’s. Bite into more delicious ideas on p. 143.

sweet

SPARKS

JUICY DETAILS, 140

DINING GUIDE, 142


[ REVIEW ]

I’ve always loved driving. When my brother got his permit, I was beyond jealous as his three-and-a-half-year younger sister. I

couldn’t wait to get behind the wheel and go wherever I want-ed, whenever I wanted. My par-ents had other ideas, of course, but I still managed to go driving around town with friends, and I continue to explore when I can.

On one recent sunny Sunday, I couldn’t resist getting in my car and hitting the road. I headed west to Joplin, a place I still hadn’t visited despite living in 417-land for almost a year. It was a sleepy afternoon, which gave me plen-ty of time to explore at my own pace. After taking in the photography exhib-its at the Spiva Center for the Arts and walk-ing downtown, I wound up at Jasper’s Juicery, which opened this past April, for a late lunch. The restaurant is the latest venture from Jason Miller, owner of Instant Karma Hot Dogs and Joplin Eagle Drive-In. Having heard positive reviews of both establishments, I felt pretty confident in my pick.

First, I grabbed a cup of some of the most refreshing water I’ve tasted. I generally don’t even ask for a lemon with my water, but this stuff—infused with cucumbers and various fruit and herbs depending on the day—was Ph

otos

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getting juicy in

JOPLINRestauranteur Jason Miller brings pressed juices and healthy fare to

downtown Joplin at Jasper’s Juicery. BY ADRIENNE DONICA

Diners have their pick of drinks at Jasper’s Juicery, including smoothies and pressed

juices like the Hot Apple (above). The restaurant serves breakfast and lunch fi ve days a week, and dishes include the Steak

Salad, the Porchetta Fig Panini (left) and the Tofu Caprese Crepe.

just the thing to cool me down after my walk. Thirst quenched, I turned my attention to the menu.

Unlike Instant Karma or the Drive-In, Jas-per’s menu is a health-conscious one. Salads are quite literally at the center among panini, an array of avocado toasts and many flavors of sweet and savory crepes. And of course, there are the fresh pressed juices and almond milk smoothies that are the cornerstone of the menu. I decided to order a juice so I could also indulge in some heartier food. I had my eye on the Kalestorm, a mix of kale, spinach, apple, cucumber, carrot and ginger, before a waiter

recommended the Hot Apple. Apple is not my cup of juice as it were, but the pineapple, gin-ger and especially cayenne pepper in the drink convinced me to try it. Much to my delight, it was not sickly sweet like a run-of-the-mill juice box, and the cayenne adds an unexpected but not too powerful kick.

A few minutes later, the Porchetta Fig Panini and side house salad I ordered appeared on a cute tray. I took a bite of the sandwich made with porchetta, house-made fig jam and Edge-wood Creamery’s Plain Jane Fromage Blanc served on perfectly sliced bread. It would have been easy to dry out the pork, but instead the


New grill? Dad’s doing dinner.

All.Summer.Long.

Well played, mom.

417.501.87371920 E SUNSHINEJUST EAST OF GLENSTONEYOUR SPRINGFIELD BIG GREEN EGG DEALER

Well played, mom.

JASPER’S JUICERY122 S. Main St., Joplin

417-208-2853facebook.com/jaspersjuicery

Open Wed.–Sun. 8 a.m.–6 p.m.$

MORE REVIEWS AT 417mag.com

So Berry Much—made with banana, strawberry,

blueberry and raspberry—is one of nine smoothies on

the menu.

meat was juicy and not too tough. The jam added a hint of sweetness without overpower-ing each bite, and all the flavors were married together with the mild, creamy cheese.

At first I thought the salad portion was a lit-tle small, but the ingredients were far superior to the average house salad, so I didn’t feel too slighted. A light and refreshing house-made orange vinaigrette nicely complemented the kale mix, red onions and sunflower seeds. Ad-mittedly the roughage could have been fresher, but it filled me up just the same. My gas tank was a different story, but I remedied that situ-ation and was back on the road, well-fed and ready for another drive.


Restaurant Listings, 142

7 Good Things, 143

DINING GUIDE

EDITED BY KATIE POLLOCK ESTES

417

The 417 Magazine Dining Guide is a select list of restaurants in southwest Missouri. Implicitly, the magazine’s editors recommend all these restaurants. The Dining Guide is not related to advertising, and 417 Magazine doesn’t accept freebies in exchange for reviews or listings.

Listings are updated often; they appear based on space availability. Restaurants that are written about in Dining Guide items such as restaurant reviews, restaurant update sto-ries and “7 Good Things” are chosen by edi-tors as a service to readers.

$=Under $10$$=Mostly $10–20$$$=$20 and up

B =serves breakfastL =serves lunchD =serves dinner

� =outdoor seating =live musicK offers kids menu

M =meeting space � =serves alcohol� =smoke free☎ = reservations

recommended� =wheelchair accessible

WIFI free wifiBEST =best of 417 winner

[ LISTINGS KEY ]

Restaurant owners: If you have news about your restaurant or a correction to our listing about your restaurant, we’re all ears. Send an e-mail to [email protected], or call 417-883-7417 and ask for Katie Pollock Estes.

FINE DINING

AVANZARE ITALIAN DINING1908 S. Glenstone Ave., Springfield, 417-567-3463, avanzareitaliandining.com. Northern Italian. Veal dishes are top-notch at this Italian eatery. Customers love the Bistec-ca Rosemarino steak and the pasta with sea-food in a spicy tomato-based sauce. They also serve tasty lunch specials. Open Mon.–Fri., 11 a.m.–3 p.m.; Sun.–Thurs., 5–10 p.m.; Fri.–Sat., 5–11 p.m. $$–$$$ L D � � � K M ☎

BRUNO’S IL RISTORANTE 416 South Ave., Springfield, 417-866-0007, brunos-restaurant.net. Sicilian. The pizzas here are baked in a brick oven, and every one of them is delicious. The lobster, shrimp and scallop ravioli is to die for. They y in fresh fish every week, so don’t hesitate to order the catch of the day. This spot is great for a week-end date night, and great for a quick lunch during the week as well. There’s a wine bar upstairs. Open Mon.–Thurs., 11 a.m.–10 p.m.; Fri. and Sat., 11 a.m.–11 p.m. $$ L D � � � K M ☎

BUCKINGHAM’S STEAKHOUSE2820 W. Hwy. 76, Branson, 417-337-7777. Steakhouse and grill. For fine dining on the strip in Branson, this is your spot. A favorite here is the bourbon glazed pork shank. Don’t miss the Raspberries Buckingham or the Steak Diane, both of which are made right there at your table. It’s a little entertainment along with your tasty meal. We love the restaurant’s signature prime rib soup. It’s truly delicious. Sun.–Thurs., 4–9 p.m.; Fri.–Sat., 4–10 p.m. $$ D � � ☎

CAFÉ 37 37 Court Square, West Plains, 417-256-3780, cafe37.biz. Contemporary American. Head to West Plains for some stellar eats. Try the goat cheese fritters or the pork medallions made with Berkshire pork that’s raised in Missouri. Come for sushi night the first Saturday of every month. Open Tues.–Fri., 11 a.m.–2 p.m.; Tues–Sat., 5–9 p.m. $$ L D WIFI � � � K M ☎

CANVAS Canvasmissouri.com. Contemporary American.For a truly one-of-a-kind meal, look no further than Canvas, a new Springfield pop up dining experience offering creative multicourse tast-ing menus from local chefs and mixologists with a distinctly farm-to-fork ethos. Past din-ners have taken place at spots like Q Enoteca and Hotel Vandivort. Each pop-up event is a fresh, new experience. Locations, menus and details vary by event. $$$ D � ☎

CHATEAU GRILLE415 N. State Hwy. 265, Branson, 417-334-1161, chateauonthelake.com. Contemporary American. An upscale experience with a top-notch menu, Chateau Grille at Chateau on the Lake has a dining room with big windows that give a gorgeous view of Table Rock Lake. The steaks are delightful. Chef Paul Trout chang-es the menu with the seasons to re ect local fresh ingredients and experiments with mo-lecular gastronomy. Everything on the dessert

menu is totally drool-worthy. Stop by Sunday for a sumptuous champagne brunch. Open daily 7 a.m.–9 p.m. $$$ B L D � � � K M ☎ �

CRABBY’S SEAFOOD BAR AND GRILL815 W. Seventh St., Joplin, 417-206-3474, crabbysseafood.com. Contemporary American. Voted among the 5 Best Joplin Restaurants. This Joplin hotspot serves up some fantastic seafood, and we’ve enjoyed everything we’ve tried there. The Chilean sea bass is a specialty, and customers rave about the crab legs. The crab stuffed rainbow trout is a must try. For dessert, the restaurant serves Cupcakes by Liz. Open Mon.–Sat., 11 a.m.–10 p.m.; Sunday, 11 a.m.–9 p.m. $$ L D WIFI � � � K M ☎ BEST

FARMERS GASTROPUB2620 S. Glenstone Ave., Springfield, 417-864-6994, farmersgastropub.com. Contemporary British and American. The menu here features locally sourced ingredients wherever pos-sible and changes regularly. The entrees are well-priced and satisfying, like the crispy skin king salmon and grilled Hereford rib-eye. The mushroom noodle bowl is a perfectly bal-anced delight, and you can’t go wrong with a Scotch egg. There’s also a great selection of beer, and the burgers and fish and chips are always delicious. On a nice day, sit outside on the patio. Brunch Saturdays and Sundays. Open Mon.–Fri. 11 a.m.–10 p.m.; Sat.–Sun., 10 a.m.–10 p.m. $$ B L D WIFI � � � K M ☎

FLAME STEAKHOUSE & WINE BAR314 W. Walnut St., Springfield, 417-862-4444, flamesteakhouse.com. American steakhouse. Voted Best Fine-Dining Restaurant. The restaurant specializes in dry-aged steaks that are truly delicious. Don’t miss the lob-ster macaroni and cheese (we’re serious; you have to try this stuff . The desserts are always divine, and we can’t get enough of the appe-tizer menu. Head to Red Room downstairs for killer happy hour food and drink specials don’t miss the burgers . Open for dinner

Mon.–Thurs., 5–10 p.m., Sat. and Sun., 5–11 p.m. Red Room open 4 p.m. to bar hours. $$$ D WIFI � � � M ☎ BEST

GILARDI’S820 E. Walnut St., Springfield, 417-862-6400, gilardisonwalnut.com. Northern Italian. Owner James Martin focuses on handmade pasta and fresh ingredients at this charming little Italian restaurant. Don’t miss the amazing meatballs in white wine rosemary cream sauce served over goat cheese polenta. Bo-nus: A new partnership with Urban Roots Farm means Gilardi’s is growing even more of their own produce. Open Mon.–Sat., 5–10 p.m. $$$ D WIFI � � � M ☎ �

HARUNO JAPANESESUSHI BAR & GRILL3044 S. Fremont Ave., Springfield, 417-887-0077, harunosushi.com. Japanese. Voted Best Sushi. 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 off the sushi menu and try some of the delectable entrées as well. Don’t


7GOOD THINGS

These seven dishes or drinks have passed our taste buds this month

and made us rave. They are ranked by level of yumminess.

7 Good Things is chosen by the editors of 417 Magazine as a service to readers. We’ve tried everything on this list, and we like it. To send us your suggestions, click Contact on 417mag.com and then submit a letter to the editor. –The Editors

The mini crème brûlée trio from Houlihan’s

is the guilt-free indulgence you’ve

been craving.

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1 For a low-guilt dessert, indulge in the mini crème brûlée trio at the southside Houli-

han’s (2110 E. Republic Road, Springfield, 417-883-3434, houlihans.com . It’s just 4 for three of the creamy bite-sized treats, which come in

avors such as vanilla ginger, chocolate rhubarb and bourbon butterscotch.

2 One staff member is admittedly not a fan of chicken salad, but that’s a different

story when it comes to the tarragon chicken salad from Derby Deli (2023 S. Glenstone Ave., Springfield, 417-883-4066, brownderby.com , her recent go to for a lunch that’s filling, but not too heavy.

3 Sometimes creamy soups are goopy and avorless. Not so with the soul warming

cream of artichoke soup available in the soup of the day rotation at J. Parrino’s Queen City Deli (1647 E. Sunshine St., Springfield, 417-887-1778 . It’s light, lemony and full of chunks of fresh artichoke. Yum!

4 Had a rough night? Revive yourself post-party with the Hangover sandwich from Mo’

Beef (405 W. Walnut St., Springfield, 417-771-5111 . Featuring shaved ham, slices of provolo-ne and a fried egg all served up on a croissant, the hearty sammie is a surefire hangover buster.

5 Known for margaritas, Iguana Roja Restaurante (107 W. Church St., Ozark, 417-

485-8585, iguanaroja.net concocts several versions of the classic drink. Try the eponymous Iguana Roja, a punchy combo of ingredients like pineapple- and vanilla-infused tequila, house sour mix and muddled jalapeño.

6 For a tasty, whimsical appetizer, try the deconstructed crab rangoon—a luscious

bowl of crab filled cream cheese topped with chili sauce and green onion and served with wonton dippers—at Andy B’s Restaurant & Entertainment (1127 E. Battlefield Road, Spring-field, 417-883-1234, andybspringfield.com .

7 When a sushi craving strikes, one staff member makes for Mijuri Sushi & Bar (2710

S. Campbell Ave., Springfield, 417-889-9593 and orders its massive Valentine Roll, a fresh, filling combination of shrimp, cucumber, crab, avocado, tuna, Japanese snapper, masago and ponzu sauce.


miss the delicious bibimbap or the fresh mango-jala-peno ahi tuna entrée. If you love a spicy bite, make sure you try the so-hot seafood soup. It makes a great lunch when you pair it with a little bit of nigiri or one of the spot’s tasty maki rolls. Open for lunch and din-ner daily. $$–$$$ L D WIFI � � � M ☎BEST

HARVEST RESTAURANT 8011 E. State Hwy. AD, Rogersville, Contemporary American. 417-830-3656. Dining at Harvest Restau-rant is an experience like none other in 417-land. The owners, Craig and Tamara Von Foerster, have created a restaurant focused on hyper-seasonal, local cuisine. The menu changes weekly according to what is per-fectly ripe. It’s à la carte and organized by courses. The idea is to order one item from each course to create a full meal. Although the menu is constantly in ux, Craig is known for his mushroom risotto and scallop trio. If either of these dishes happens to be on the menu when you dine, order them immediately. Open Thurs.–Sat., 5:30–9:30 p.m.; Open Sunday for brunch., 11 a.m.–2 p.m. $$$ D � � � M ☎ �

JIMM’S STEAKHOUSE & PUB1935 S. Glenstone Ave., Springfi eld, 417-886-5466, jimmssteakhouseandpub.com. American steakhouse. Voted among the Best Springfi eld Restaurants, Best Steaks and Best Restaurant Service. We love the tasty steaks here. The stuff ed peppadew peppers are a must-try appetizer; trust us, you need to try those things! The Brewmaster’s Steak is one of our favorite dinner options. A seven ounce sirloin is served with smashed red potatoes, sautéed mushrooms, onion, Gorgonzola cheese and Sam Adams cream sauce. And if you love a good self-serve salad bar, Jimm’s has one. Open Sunday, 11 a.m.–9 p.m.; Mon–Thurs., 11 a.m.–10 p.m.; Fri.–Sat. 11 a.m.–11 p.m. $$ L D WIFI � � � K M ☎ BEST

KAI 306 S. Campbell Ave., Springfi eld, 417-832-0077, kaiafterdark.com. Contemporary Japanese. Looking for a dinner spot that has a big-city feel? This lounge-like restaurant has fantastic sushi. The Kai Confi dential roll is a great spicy choice. Don’t miss the black cod or sea bass entrées with delicious wasabi risotto. There are some great cocktail and appetizer options here as well. Try the fried mozzarella and asparagus appetizer for something that tastes both fresh and indulgent at the same time. Lunch Mon.–Fri., 11 a.m.–2 p.m. and Sat., 11:30 a.m.–2:30 p.m.; Dinner Mon.–Sat., 5 p.m.–1:15 a.m. $$–$$$ L D WIFI � � � M ☎

LEVEL 2 STEAKHOUSE The Hilton Branson Convention Center Hotel, 200 E. Main St., Branson, 417-243-3443, level2steakhouse.com. Steakhouse. Voted among the 5 Best Branson Restaurants. This Branson restaurant specializes in steaks, but its gooey butter cake is gaining a following. Try the Kansas City strip steak and the egg noodles with cheese. Also, don’t miss the fresh Hawaiian ahi tuna served on a Himalayan salt block: delightful! At lunchtime, try the Hereford beef tenderloin served on a crispy baguette. This spot is right across the street from Branson Landing, so you can shop while you’re in the area. Open daily, 6:30 a.m.–2:30 p.m., 5–10 p.m. $$$ B L D WIFI � � � M K BEST

MANGIA! A NONNA’S ITALIAN KITCHEN3512 S. National Ave., Springfi eld, 417-890-8300, non-nascafe.com. Italian. This Nonna’s Italian Café’s outpost received a thorough revamp last summer. While many of Nonna’s classic favorites remain, Mangia boasts a new menu featuring signature dishes like the spa-ghetti alla ruota, a pasta dish that is served tableside from a aming wheel of Italian cheese. Don’t miss the daily chef’s menu featuring seasonally rotating dishes. Open Tues.–Fri., 11 a.m.–10 p.m.; Sat., 10 a.m.–10 p.m.; Sun., 10 a.m.–9 p.m.; Mon., 11 a.m.–9 p.m. $$ L D � �

� K M WIFI ☎ �

METROPOLITAN FARMER 2144 E. Republic Rd., Springfi eld, 417-720-1665. Con-temporary casual fi ne dining. Chef Wes Johnson pre-pares beautiful dishes created with local ingredients. Don’t miss the duck breast or the fried pickles and pimento cheese appetizer. The menu changes often, so if you see something that looks good, snatch it up. Open Tues.–Thurs., 11 a.m.–10 p.m.; Fri., 11 a.m.–11 p.m.; Sat., 10 a.m.–11 p.m.; Sun., 10 a.m.–10 p.m. $$ L

D WIFI � � � K M ☎ �

METROPOLITAN GRILL2931 E. Battlefi eld, Springfi eld, 417-889-4951, metro-politan-grill.com. Eclectic fi ne dining. Known for their delectable ash fried spinach, this restaurant specializes in its steaks and seafood. The salads are always fresh and delicious, and the soup creations are among the best we’ve tried. Open Mon.–Thurs., 3:30 p.m.–10 p.m.; Fri., 11:30 a.m.–11 p.m.; Sat., 4–11 p.m. $$$ L D WIFI � � � K M ☎ �

NICOLA’S 3631 E. Sunshine St., Springfi eld, 417-886-3700, nico-lasspringfi eld.com. Italian. This restaurant serves a delicious sea bass. Try the lumache: fresh snails sau-téed in garlic butter and baked with Parmesan cheese. Gluten-free pasta is available. If you can catch it on special, order the chicken parmagiano. The Gilardi pizza here is also super tasty, and the dessert menu is impressive. Enjoy the spacious outdoor patio when the weather permits. Open Mon.–Sat., 4 p.m.–close. $$–$$$ D WIFI � � � M ☎ �

NONNA’S ITALIAN CAFÉ306 South Ave., Springfi eld, 417-831-1222, nonna-scafe.com. Italian. The seafood lasagna is a must-try dish, and the spicy arrabbiata lasagna is crazy-good. Anything with Italian sausage is a sure bet. We par-ticularly love the delectable chocolate torte and the rich and delicious tiramisu. Plus, the homemade cheesecakes are always top-notch. Open Tues.–Sat., 11 a.m.–10 p.m.; Sun.–Mon., noon–9 p.m. $$ L D � �

� K M ☎

OCEAN ZEN PACIFIC RIM RESTAURANT 4117 S National, Springfi eld, 417-889-9596, eatoceanzen.com. Asian fusion. 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. Open Sun.–Thurs., 11 a.m.–10 p.m.; Fri.–Sat., 11 a.m.–11 p.m.; bar closes at 1:30 a.m. $$ L D WIFI � �

� K M ☎

THE ORDERat the Hotel Vandivort, 305 E. Walnut St., Springfi eld, 417-832-1515, theordersgf.com. Editors’ Pick for Best Place to Have Brunch That Goes On Forever.Step inside the Vandivort Hotel and turn left for a down-town Springfi eld dining experience not to be missed. The atmosphere is trendy but relaxed while the food is an elevated take on locally inspired dishes. Crowd favorites include the goat cheese Rangoons, mush-room gnocchi and Hurts Donut bread pudding. Just as much bar as restaurant, The Order also has an excel-lent cocktail menu. Open for breakfast Mon.–Fri., 7–10 a.m.; lunch Mon.–Fri., 10:30 a.m.–2:00 p.m.; brunch Sat. and Sun., 8 a.m.–2 p.m.; dinner served Mon.–Sat., 4–10; Sun., 4–9 p.m. $$–$$$ B L D M � ☎ � WIFI BEST

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REVIEWED RESTAURANTSIn the mood for a family dinner or just drinking a beer with friends? The Pitch

Pizza & Pub has got you covered. The menu spans pizza, pastas, salads and more and off ers a rockin’ beer selection. Or, if you’re

in need of a fresh fi sh fi x, we loved the tuna poke, seafood ramen and sushi at Hula

Hawaiian Kitchen. Craving chicken and waf- es We tried out The Wa e Company’s

mouthwatering version.

5 BEST FANCY TOASTSDive into the fancy toast trend with our list of the fi ve best versions around town like CB Social House’s creative avocado toast, the chorizo and eggs on toast at Farmers

Gastropub or the classic cinnamon toast at Neighbor’s Mill Bakery & Cafe.

7 GOOD THINGSRead up on our staff ’s favorite dishes at restaurants around the region. In recent

months, they’ve loved the Carnivore Craze pizza at Gusano’s Chicago-Style Pizzeria, the nacho-like Cauche de Queso at Cafe

Cusco and Great American Taco Company’s Caprese Chicken taco.

don’t missDINING STORIES

Missed out on our recent dining news? Head to 417mag.com

to read up on recently opened restaurants and must-try fare

around town.

DIGITAL DINING


OSAGE RESTAURANT at Top of the Rock, 150 Top of the Rock Rd., Ridgedale, 1-800-225-6343, topoftherock.com. American. Take in beautiful views from the dining room here, and enjoy fine dining that includes steaks and roasted chicken. The fried chicken is some of the best around, and we can’t get enough of the pork chop topped with pista-chio sage pesto. So delish Downstairs is the End of the Trail wine cellar with a wine tasting bar and whis-key room. Reservations recommended. Collared shirts recommended after p.m. Open Tues. Sat. p.m. Wine cellar and Buffalo Bar open later. $$$ B D

� � � K M ☎

TOUCH1620 E. Republic Rd., Springfield, 417-823-8383, touch-restaurant.com. Mediterranean/American. Check out the oyster bar, which features a rotating menu of eight different oysters that are own in at least twice a week. We’re excited to see the chicken Bijan back on the menu. A chicken breast is stuffed with goat cheese, prosciutto and basil, and is served with handmade lin-guine Alfredo. The whole thing is topped with a Moth-er’s Blind Mice balsamic glaze. The menu here is full of dining variety. With a romantic dining room and a hopping bar side, this spot is perfect for date night or dinner and drinks with friends. Restaurant open Mon. Thurs., p.m.; Fri. Sat., 1 p.m.; lounge open Mon. Sat., close $$ D WIFI � � � M ☎ �

CASUAL DINING

ANDY B’S ENTERTAINMENT CENTER1127 E. Battlefield, Springfield, 417-883-1234, andyb-springfield.com. American fare. When you stop by to bowl or play a game of laser tag, make sure you come hungry. The restaurant at Andy B’s offers lane side service and a menu full of delicious burgers, pizzas, pasta and more. Get the Italian nachos appetizer, or dig into the extra yummy balsamic Swiss burger served on a pretzel bun. Bonus There’s a full service bar, too. If you’re planning a big event, you can even rent out the whole place and get in house catering. um Open Sun. Thurs., 1 a.m. midnight; Fri. Sat. 1

a.m. 1 a.m. $ L D � � � K M WIFI

AVIARY CAFÉ400 E. Walnut St., Ste. 100, Springfield, 417-866-6378, aviarycafe.com; 2144 E. Republic Rd., Suite E120, Springfield, 417-881-9736. Crepes and bistro fare. Voted among the Best Springfield Restaurants and Best Brunch. This spot offers much more than just crepes which you can find there in both savory and sweet varieties. There are also beautiful salads, deli-cious non crepe entr es with French air, killer share-able appetizers and tasty soups like the French onion. Walnut St. location open Sun. Thurs., a.m. p.m.; Fri. Sat., a.m. 11 p.m.; Republic Rd. location open Mon. Thurs., a.m. p.m.; Fri. Sat., 7 a.m. 11 p.m.; Sunday, 7 a.m. p.m. $–$$ B L D � � � K � BEST

BAIR’S SPORTS GRILL3821 S. Campbell Ave., Springfield, 417-368-5919; 631 S. Kimbrough Ave., Springfield, 417-866-2700; 1644 Highway 60 East, Republic, 417-732-5077; 105 W. Sherman Way, Nixa, 417-725-3777; bairsburgers.com. American. There are apps and burgers on the menu at Bair’s, plus plenty of sandwiches and salads. Try the Ultimate Mac Daddy burger, if you dare four pounds of meat, 1 slices of bacon and 1 slices of cheese. Hours vary by location. $ L D � � � K �

THE BIG ISLAND GRILL HAWAIIAN BBQ2925 E. Battlefield, Ste. 105, Springfield, 417-886-0356, Polynesian. Enjoy a taste of the tropics at this family friendly spot with an island inspired vibe that’s welcoming and relaxed. The fare focuses on Ha-waiian barbecue and marinated grilled meats. Don’t miss the tender, mouthwatering Traditional Hawaiian Style Kalua Pork or Jumbo Coconut Shrimp. There’s also a fun array of boozy, fruity tiki drinks. Open Sun.Thurs., 11 a.m. p.m., Fri. Sat., 11 a.m. 1 p.m. $$ L D � � � K M � WIFI

BIG WHISKEY’S AMERICAN RESTAURANT & BAR 311 Park Central East, Springfield, 417-862-2449; 1440 E. Republic Rd., Springfield, 417-882-2249; 1550 E. Battlefield, Springfield, 417-883-5999; 301 Branson Landing Blvd., Branson, 417-334-4478; bigwhiskeys.com. Voted among the Best Branson Restaurants, Best Nachos, Best Appetizer for the Buffalo Chicken Dip , Best Bar Food and Best Happy Hour. Customers love the fish tacos, the chicken ranch alfredo pasta and the hand cut steaks. Try the Big Bleu Strip, topped with melted bleu cheese crumbles and Cajun season-ing. Open Mon. Sat., 11 a.m. 1 a.m.; Sun., 11 a.m.midnight. $$ L D � � � K M � BEST

BISTRO 5815038 Business Hwy., 13, Branson West, 417-773-1985, vcellars.com. This restaurant is off the beaten path and offers a stellar selection of wine, a tasty lunch menu and a seasonal monthly dinner menu. ummy sandwiches fill the lunch menu, like the

Steph sandwich. A ciabatta roll is topped with roasted chicken, Gorgonzola cheese, fig jam and bacon. Or the Cuban, which is filled with thinly sliced ham, pork ten-derloin, provolone cheese, dill pickles and peppadew peppers. Also be sure to check out their Friday night dinners. Open Tues. Sat., 11 a.m p.m.; Fri., p.m. $ L D � WIFI � �

BLACK SHEEP BURGERS & SHAKES 209 E. Walnut St., Springfield, 417-319-5905; 2160 W. Chesterfield Blvd., Springfield, 417-368-0227. Voted among the Best Springfield Restaurants, Best New Restaurant and Best Burgers. This swanky but comfort-able burger joint is located in downtown Springfield, with an outpost in Chesterfield Village. Boozy shakes and upscale burgers fill the menu while a rock n’ roll atmosphere fills the air. Chow down on the Good ogi; two grass fed patties are topped with white cheddar, lettuce, onion, pickle and bad sauce house made Thousand Island dressing. Open Mon. Thurs., 11 a.m.1 p.m.; Fri. Sat., 11 a.m. midnight; Sun., 11 a.m p.m. $ L D � � � M BEST

CAFE CUSCO 234 E. Commercial St., Springfield, 417-868-8088, cafecusco.com. This menu is packed with fun and un-expected dishes that are inspired by the cuisine of Peru and the Andes Mountains. A few stand outs the black bean uinoa burger with avocado spread, the Lomo Saltado, and a host of delicious looking entrees. Desserts are tasty here, too, like the luscious coconut tres leches. Open Mon. Thurs., 11 a.m. p.m.; Fri. Sat., 11 a.m. 1 p.m.; Sun., 11 a.m. p.m. L D � � � M � WIFI

CB SOCIAL HOUSE314 S. Patton Ave., Springfield, 417-368-0778, cbso-cialhouse.com. Barbecue. Earned an Editors’ Pick for Best Extention of a Brand. Begun by Jeremy Smith and Cody Smith of City Butcher, CB Social House is carving

out a niche downtown literally. There’s a cool onsite butcher shop serving up slabs of high uality meats. The menu features hearty dishes like smoked prime rib and shareable small plates don’t miss the crispy chicken skins . As for drinks, do yourself a favor and order the house Old Fashioned. Open Tues. Weds.,

1 p.m., Thurs. Fri., p.m. 1 a.m., Sat., 1 a.m. 1 a.m., Sun., 1 a.m. p.m.; brunch served Sat. Sun., 1 a.m. p.m. D B � � � � K BEST

CHERRY PICKER PACKAGE + FARE601 S. Pickwick, Springfield, 417-986-5800. Earned an Editors’ Pick for its Train Shots. What do you get when you combine a coffee shop, bar, cafe and li uor store Cherry Picker Package Fare, a tiny building on the corner of Pickwick Avenue and Cherry Street in Springfield. Stop by for a latte or a bite of food. A small selection of sandwiches, soups and salads is served daily. We’re excited to try 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. After your meal, order an adult bev-erage at the bar or pick one up to enjoy at home. Open Mon. Thurs., 7 a.m. 1 p.m..; Fri. Sat., 7 a.m. midnight. $ B L D � � � � BEST

CIVIL KITCHEN & TAP107 and 222 Park Central Square, Springfield, 417-501-8456, civilkitchenandtap.com. With 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 inspiration from Southern and Midwestern staples. We’ve also heard the breakfast burger is tasty. Open Tues. Sat., 11 1 a.m., Sun., a.m. midnight $ B D � � � M ☎ �

CLUB 609609 S. Main St., Joplin, 417-623-6090. Casual fine dining. The menu is large at this Joplin mainstay, and it offers up everything from sandwiches to delicious steaks. There is a wide variety of entr e salads, and soups are made fresh every day. They also have a killer happy hour. The kitchen is open Sun. Thurs., 11 a.m p.m.; Fri. Sat., 11 a.m. 1 p.m.; bar is open till close. $$ L D � � K ☎

DERBY DELI 2023 S. Glenstone Ave., Springfield, 417-883-4066. American. Earned an Editors’ Pick for Best Insider Tip Derby Deli salads . Located inside Brown Derby Inter-

national 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, bleu cheese, gold-en raisins, walnuts and Derby Deli vinaigrette. Don’t miss the Parisian with rosemary ham, President’s butter and gruyere on a baguette. Open Tues. Fri., 11 a.m. p.m. for lunch, Tues. Fri., 11 a.m. 7 p.m. for small plates; Saturday, 11 a.m. 7 p.m. $ L D � � � BEST

DEVIL’S POOL RESTAURANTat Big Cedar, 612 Devil s Pool Rd., Ridgedale, 417-335-2777, bigcedar.com. American. Here you can enjoy a tasty meal while watching a gorgeous view of Table Rock Lake out the windows. The smoked trout is fan-tastic, and so are the steak fries. Customers love the buttermilk fried chicken livers, barbecue nachos with pulled pork and tons of tasty toppings and housesmoked prime rib. Brunch on Sundays. Open daily for breakfast, 7 11 a.m.; lunch, 11 a.m. p.m.; dinner,

p.m. $$–$$$ B L D WIFI � � � K M ☎ high season �


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DOBYNS DINING ROOM 1 Opportunity Ave., Point Lookout, 417-690-2146, kee-tercenter.edu. American. The smoked tomato soup is knock your socks off delicious. College of the Ozarks students grow produce and raise meat to use in the restaurant, so the menu has a very farm-to-table qual-ity. Try the hickory smoked prime rib Thursday through Saturday. Brunch on Sundays. Open Mon.–Sat., 10:30 a.m.–8 p.m.; Sun., 10 a.m.–2 p.m. $$ B L D WIFI � � K M ☎ �

DOGWOOD CANYON RESTAURANT 2038 W. State Highway 86, Lampe, 800-225-6343, dogwoodcanyon.org. Located on the grounds of the sprawling, spectacular Dogwood Canyon nature pre-serve, the Canyon Grill Restaurant oozes rustic ele-gance and boasts a menu inspired by its earthy sur-roundings. Try the BLT made with delicate seared trout cakes and plenty of thick-cut bacon. Another hit is the meaty, house-made elk bratwurst, which comes with ale mustard, roasted onions and a mountain of tasty hand-cut fries. Open daily, 11 a.m.–5 p.m. $–$$ L D

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FIRE & ICE2546 N. Glenstone Ave., Springfield, 417-866-5253, oa-sisfireandice.com. Global cuisine. This spot specializes in dry aged steaks and certified Angus beef and has a delicious menu that changes with the seasons. Sit at the bar for a unique experience: You can watch cooks in the open kitchen while resting your drink on the ice bar. Open Mon.–Thurs., 11 a.m.–10 p.m.; Fri.–Sat., 11 a.m.–11 p.m.; Sun., 11 a.m.–3 p.m. $$ L D WIFI � �

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THE FORK & SPOON2340 W. Grand St., Springfield, 417-761-4838, thefor-kandspoon.org. American. From the creative culinary minds behind Simply Delicious Catering, this eatery features fun dishes like the pablano shrimp tostadas with pineapple pico de gallo. Look for entrée salads packed with toppings, scrumptious sandwiches like the Root Beer BBQ Pulled Pork and classic chicken sal-ad and more. D We can’t wait to try the brisket burger served on a pretzel roll and topped with crispy fried onions, smoked cheddar and a maple-bacon aioli. Open Mon.–Fri., 11 a.m.–2 p.m. $ L � � � �

GRAD SCHOOL434 S. Jefferson Ave., Springfield, 417-866-8163. Amer-ican. Voted Best Fish Tacos. The fish tacos here are to die for. And the chicken tacos. And the falafel tacos. And the steak tacos. See a pattern? If you’re not in the mood for a taco, go for the Full-Ride Burger. It is a cus-tomer favorite. Plus we just can’t get enough of the delicious meat-free Codi Brah burger. For dessert, try the Girls Just Wanna Have Funnel Cake. Open Mon.–Fri., 11 a.m.–9 p.m.; Sat., noon–9 p.m. $ L D WIFI � � � � BEST

HACKETT HOT WINGS520 S. Main St., Joplin, 417-625-1333, hacketthotwings.com. American. The wings here are fantastic and we’ve heard rave reviews from numerous readers. There are 1 hot wing avors, but we’re partial to the delicious hot and honey sauce and the tasty house dry rub. In the mood for something sweet? Don’t miss the tasty fried sweet potato puff that comes with caramel sauce. Open Mon.–Sat., 11 a.m.–8:30 p.m. $ L D � K �

HOULIHAN’S2431 N. Glenstone Ave., Springfield, 417-862-7777; 2110 E. Republic Rd., Springfield, 417-883-3434; hou-

lihans.com. American. Editors’ Pick for The Steak & Wedge Salad. The fish tacos and burgers are fantas-tic, and we love the enormous nachos appetizer. Grab some friends and share a few of the small plates, or come at happy hour for drink specials. The mini-cock-tail ights are a favorite. Open Sun., 1 a.m. 11 p.m.; Mon.–Thurs., 11 a.m.–11 p.m.; Fri.–Sat., 11 a.m.–midnight. $–$$ L D WIFI � � � K M � BEST

INSTANT KARMA GOURMET HOT DOGS527 S. Main St., Joplin, 417-206-3647. American. Voted among the 5 Best Joplin Restaurants. Hot dog fans, rejoice. This is your spot. At this bright and modern restaurant, gourmet hot dogs come wrapped in bacon or smothered in creative toppings. Try the Kitchen Sink; it’s a hot dog that’s topped with just about every-thing. Don’t miss the chili or the vegetarian and vegan menu items. Open Mon.–Thurs., 11 a.m.–10 p.m.; Fri. and Sat., 11 a.m.–11 p.m.; Sun., 11 a.m.–9 p.m. $ L D

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JOPLIN EAGLE DRIVE IN4224 S. Main St., Joplin, 417-623-2228. American. The creative menu here features incredible gourmet burg-ers, hand-cut fries and more. The Eagle Burger is a cus-tomer favorite. It features an all-angus patty topped with cheddar and swiss cheese, two fried quail eggs, all the fixings and Eagle Sauce. There are also great lunch specials to keep an eye out for. Come in for Steakhouse Night on Fridays and Saturdays, and don’t forget to order a frosty pint—they keep nine local brews on tap. Open Mon.–Sat., 11 a.m.–10 p.m.; Sun., 11 a.m.–9 p.m. $ L D � � � �

MOJO BURGER COMPANY 702 S. Maiden Ln., Joplin, 417-624-4232, mojoburger-co.com. The menu is simple here: Just pick your burger and customize it any way you want from their toppings menu. You can get a single, double or triple burger and top it with things like chili, cheese, bacon, numerous sauces, fresh or pickled jalapeños, grilled onions, grilled mushrooms and more. You can also or-der a handful of other dishes, like Joplin-famous Spa-ghetti Red noodles topped with chili , Frito pie, foot-long coneys and some of the best hand-cut French fries around (top them with one of several seasoning options . Bonus for vegetarians There’s a veggie burg-er, too. Open daily 10:30 a.m.–close. $ L D � � K

NEARLY FAMOUS DELI & PASTA HOUSE2708 S. Glenstone Ave., Springfield, 417-883-3403, nearlyfamous.net. Deli and Italian. Voted Best Soup. Regulars love the weekly specials: Egg salad on Fri-days, 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. Open Mon.–Sat., 11 a.m.–9 p.m. $$ L D

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RED ONION CAFÉ 204 E. Fourth St., Joplin, 417-623-1004, redonioncafe.com. American/Italian. Voted among the 5 Best Joplin Restaurants. The Tuxedo Chicken is a customer favor-ite. Diners also love the bacon-wrapped shrimp, the blackened tuna sandwich or Dave’s fried chicken salad. Try the BLT&A. The A stands for avocado...yum Live entertainment every third Thursday. Open Mon.–Sat., 11 a.m.–9 p.m. $$ L D WIFI � � � K BEST

ROSIE JO’S CAFE1711 S. 15th St., Ozark, 417-581-6047. American. This place is a very popular hangout at breakfast time with great daily specials, and it also has great homemade


pies, including surprising ones like gooseberry. The fried chicken is delicious at this homestyle eatery, and so are the fried dill pickles and the onion rings. Basically, if it’s fried at Rosie Jo’s, it’s delicious. Open Mon.–Sat., 7 a.m.–8 p.m.; Sun., 7 a.m.–2:30 p.m. $ B L D � � K

ST. MICHAEL’S SPORTS BAR & GRILLE 301 South Ave., Springfield, 417-865-2315. Ameri-can. The burgers are top-notch, and the huge salads topped with deliciously seasoned grilled chicken breast are a favorite (try the one with spicy Cajun chicken yum . Another tasty dish The Italian BLT, a sandwich stuffed with a variety of cured meats. Open Mon.–Weds., 11 a.m.–4 p.m.; Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–11 p.m. $–$$ L D � � � K ☎

THAT LEBANESE PLACE338 E. Commercial St., Springfield, 417-536-6677. Lebanese. Everything we’ve tried has been delicious at this Commerical Street eatery. The kibbeh appe-tizer is fantastic if you like herbaceous eats, and any of the delicious and meaty kebabs is a great choice. There are plenty of options for diners with vegetar-ian, vegan or gluten-free diets. For a super-delicious dessert, don’t miss the baklava made with Lebanese rose water. Open Tues.–Sat., 11 a.m.–9 p.m. $–$$ L D � � �

BARBECUE

BUCKINGHAM’S SMOKEHOUSE BBQ Multiple locations in 417-land, buckinghambbq.com. Diners love the ribs and the burnt ends at this clas-sic barbecue eatery. We can’t get enough of the killer smoked salmon topped with horseradish sauce. And don’t miss the jalapeño bottle caps side dish. If you’re extra hungry, get the baked potato that’s covered with just about everything (including the restaurant’s del-ish pit beans . Hours vary by location. $ L D WIFI � �

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CITY BUTCHER & BARBECUE3650 S. Campbell Ave., Springfield, 417-720-1113, city-butchersgf.com. Voted Best Barbecue. Come early be-cause this Texas-style barbecue spot, where the meat is smoked in small batches for optimal freshness, is known to sell out. If you want a taste of the meaty goodness, you need to get there bright and early and get in line. Killer brisket, pulled pork and other favor-ites are sold first come, first served with a few simple but delicious side dish options. Open daily 11 a.m. until sold out. $ L D � � BEST

CROSSTOWN BBQ1331 E. Division St., Springfield, 417-862-4646. Try the ribs or the brisket. The Big Pappa Dinner is a signa-ture dish, and it features tons of meat including ribs, brisket and hot links. Another customer favorite (even though it’s not barbecue is the always tasty and oh so crispy fried catfish. Open Mon. Sat., 11 a.m. p.m. $ L D WIFI � � K �

DANNA’S BBQ AND BURGER SHOP963 Missouri 165, Branson, 417-337-5527; 15 Hope Way, Branson West, 417-272-1945; 7930 E. Highway 76, Kirbyville, 417-334-9541; dannasbbq.com. Voted among the 5 Best Branson Restaurants. If you want to share a meal with a friend, the Smoked Pit Plate comes with plenty of food for two people and features ten-der pulled beef, half a chicken, pulled pork, smoked

sausage, ribs, barbecue beans, coleslaw, French fries and a roll wow . The fried catfish has a light and crispy batter and is another must-try here. Hours vary by season and location. $ L D � � K � BEST

DOWD’S CATFISH & BBQ 1760 W. Elm St., Lebanon, 417-532-1777, dowdscat-fishandbbq.com. The smoked pork ribs are a customer favorite. Both the regular and the spicy fried catfish are good, but it’s the spicy version that is incredibly delicious here. It’s coated in a perfectly crispy and perfectly seasoned cornmeal crust that packs a punch but isn’t too spicy. Open Sun.–Thurs., 11 a.m.–8:30 p.m.; Fri.–Sat., 11 a.m.–9 p.m. $–$$ L D � � K M �

PAPPY’S PLACE943 N. Main Ave., Springfield, 417-866-8744. Be sure not to miss the pork spare ribs with Pappy’s barbe-cue sauce or the barbecue nachos at this long-run-ning Springfield institution. Extra perk We’ve heard people say that Pappy’s sells the very coldest beer in town. Try it out and let us know. The restaurant’s daily specials are delicious, too. Open Mon.–Sat., 11 a.m.–8:30 p.m. $ L D � � �

WHOLE HOG CAFÉ224 W. Sunshine St., Springfield, 417-868-0042, whole-hogsgf.com. Customers love the pulled pork sandwich. There’s a delicious sauce for every taste bud at this eatery (we like the spicy ones, but the mustard base is delicious, too , and we love the extra indulgent superloaded potato salad (it is among the best we’ve ever tried . Don’t miss the barbecue nachos or super juicy chicken. For dessert, feel like a treat yourself to some pudding and feel like a kid. Open Mon.–Sat., 11 a.m.–9 p.m.; Sun., 11 a.m.–8 p.m. $ L D � � � K M

WILSON’S CHUCK WAGON 1820 W. Kearney St., Springfield, 417-862-1101. In the mood for something meaty, tender and delish? The barbecue is the star at this little restaurant, but the menu also features burgers, pork tenderloin, ham and beans and more. You can even get barbecue nachos.

um Bonus This restaurant even has a drivethrough. Open Mon.–Sat., 11 a.m.–8 p.m., Sunday, 11 a.m –3 p.m. $ L D � � � K

BREAKFAST

ANTON’S COFFEE SHOP937 S. Glenstone Ave., 417-869-7681. This teeny-tiny charming little spot offers up some great breakfast fare. There isn’t a ton of seating, but the wait is worth every single second. There are 32 omelets, and they sell more than 10,000 omelets a year! Or try the Hun-gry Student, a hearty biscuit-and-gravy meal. We love the malted Belgian wa e, too. It’s an indulgent break-fast addition that’s big enough to be totally shareable. Open Weds.–Sat., 6 a.m.–2 p.m.; Sun., 8 a.m.–2 p.m., Mon., 6 a.m.–2 p.m. $ B L � �

BRIC’S BELGIAN WAFFLE HOUSE 1882 James River Rd., Ozark, 417-582-2600, bel-gianwafflehouse.com. This spot is known for delicious Belgian wa es, which you can get with fruit or made with nutty pecans. Customers love the bread pudding for dessert. The fried chicken is delish, and so are the wa es; together they are a great lunch. Chicken and wa es ummy Open daily a.m. p.m. $ B L

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THE BRUNCHEONETTE 424 N. Main St., Joplin, 417-781-3447, thebruncheon-ette.net. We love the creative takes on eggs Benedict that we’ve found at The Bruncheonette, and the French toast made with Kings Hawaiian bread looks sweet and incredible. If the breakfast and brunch items don’t whet your appetite, come after 11 a.m. to try the lunch options, like the sushi-grade tuna sandwich with greens and vinaigrette. Don’t miss your chance to order a plate of poutine, hand-cut fries topped with gravy, shredded cheese and a poached egg. Oh so indulgent Open Weds. Fri. a.m. p.m.; Sat.–Sun. 9 a.m. until supplies run out. $ B L

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EARLY BIRD BREAKFAST PUB1717 E. Cherokee St., Springfield, 417-885-8088. This spot serves up creative breakfast fare and has a full-service bar churning out hair of the dog in the form of breakfast margaritas and the like. Bonus: Those breakfast margaritas are made with orange marmalade for a nod to the day’s first meal. We love the Bird’s Nests puff pastry nests with a variety of toppings. Most of the Bird’s Nests are savory, but we are itching to try the sweet Bluebird Nest with granola, a hard boiled egg, honey, banana, blueberries and cream cheese. Don’t miss the tacos, burritos, tradi-tional breakfast fare, sandwiches and more. There’s even a chicken and wa es sandwich. Open Mon. Fri., 7 a.m.–3 p.m.; Sat., 7 a.m.–4 p.m.; Sun., 9 a.m.–4 p.m. $ B L � � �

EUROPEAN CAFÉ 207 Park Central East, Springfield, 417-569-6702, 417europeancafe.com. Along with coffee drinks, this little bakery serves up lovely croissants, cream puffs, desserts, pastries and more. ou can even find some savory pastries, like the bacon, egg and goat cheese tart. Their macarons are to die for (try the salted car-amel and the pretty little mousse cakes are almost too lovely to eat. Come on Wednesday, when you can get a 99-cent cupcake with a drink purchase. Open Mon.–Thurs., 7:30 a.m.–9 p.m.; Fri., 7 a.m.–11 p.m.; Sat., 9 a.m.–11 p.m.; Sun., 9 a.m.–9 p.m. $ WIFI � �

GAILEY’S BREAKFAST CAFÉ220 E. Walnut St., Springfield, 417-866-5500. Voted Best Breakfast. 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. If you’re feeling a little British, try The Full Monty. You can even build your own enormous omelet or enjoy a super-tasty breakfast burrito. Gailey’s is known for breakfast, but they also have a tasty lunch menu. Breakfast and lunch are served all day. Open daily., 7 a.m.–2 p.m. $ B L WIFI � � K BEST

VESPA KITCHEN2931 E. Battlefield St., Springfield, 417-889-4951. Helmed by restaurant heavyweights Pat Duran and Peter Tinson, this breakfast and lunch spot fills the space that was once Metropolitan Grill’s Vespa’s Room (and yes, there’s a Vespa inside the new modern, sleek diner . The menu spans everything from cashew chick-en inspired chicken and wa es to eggs Benedict to specialty coffees and plenty of hair of the dog options. We can’t wait to try the jalapeño cornbread cake served with house sausage gravy, two eggs, sweet potato hash browns and other goodies. Keep an eye out for evening cooking classes in the future. Open Weds.–Sun., 7 a.m. –2 p.m. $ B L WIFI � � �


VILLAGE INN FAMILY RESTAURANT Multiple 417-land locations, villageinn.com. Try the breakfast skillets, eggs Benedict and, of course, the super tasty pies. Three cheers for the French silk We love the crepes and other sweet breakfast off erings, too. At breakfast, you can build your own meal by picking four items from a long list of classic breakfast favorites (we like pairing eggs with bacon, fresh fruit and a half of a sweet Belgian wa e . Hours vary by location. $ B L D WIFI � � K ☎

CAFÉS & BISTROS

THE GROTTO 301 E. Battlefi eld, Springfi eld, 417-886-9600 gogrotto.com. Voted Best Salads. The menu is accessible to meat-eaters and vegetarians alike. The super-indul-gent warm bleu cheese chips are a favorite appetizer. Customers like the pizzas and the burgers (especially the burger topped with lots of tangy blue cheese . One of our favorites is the grilled salmon sandwich with a side of the sweet-and-yummy sweet potato fries. The steak salad is delish, too. Also try the black bean burger with sweet potato fries. Open Mon.–Sat., 11 a.m.–9 p.m.; Sun., 11 a.m.–8 p.m. $ L D � � � K

�BEST

LA GALETTE BERRICHONE143 E. Main St., Fordland, 417-738-2112, rolandperry.com. Find fi ne French food in Fordland at this uaint bakery and café. The desserts alone are worth the trip, including the cream puffs. For lunch we recommend the beef Burgandy. Or treat yourself to one of the sev-en-course dinners that happen every Friday night. Just be sure to make a reservation. Open Fri.–Sat., 9 a.m.–3 p.m.; Friday, open for dinner. $-$$ B L D � �

JASPER’S JUICERY122 S. Main St., Joplin, 417-208-2853. Just a few blocks north of Instant Karma Gourmet Hot Dogs sits Jason Miller’s latest venture, Jasper’s Juicery. You feel healthy just walking into the light and airy front room of the restaurant. Try one of the pressed juices, or if you’re in the mood for a smoothie, the Bliss with banana, mango, pineapple, strawberry and orange is a customer fav. For breakfast, don’t miss one of the sweet crepes, and at lunch we recommend the Por-chetta Fig Panini or the Chicken & Avocado Salad. Open Wed.–Sun., 8 a.m.–6 p.m. $ B L M � � � WIFI

LOLA’S PASTRIES & EATERY110 N. Fort Ave., Nixa, 417-725-9225, lolaspastriesand-eatery.com. The honey ham sandwich on soft and salty pretzel bread is a must-try (who can pass up pretzel bread . Lola’s is known for amazing fresh strawberry cake with strawberry icing, and it’s defi nitely not to be missed. Come early to this spot at lunchtime; it gets busy Try the uiche, the muff aletta sandwich or any enormous entrée-sized salad. Open daily 7:30 a.m.–2:30 p.m. Dinner is served on Saturday. $ B L D WIFI � � K M ☎ �

MARKET HOUSE CAFE & BAKE SHOP 113 N. Second St., Ozark, 417-551-4370. Find homemade breads and pies and plenty of luscious breakfast and lunch options here. We can’t wait to try The Spinachoke omelet with spinach, artichoke hearts, mushrooms, kalamata olives, mozzarella cheese and homemade Greek seasoning. The Nassau Grits sound incredible: grits with cheese, sausage, bacon, ham, onions, garlic, mushrooms and roasted tomatoes.

Lunch off ers sandwiches, burgers, soups and salads. Get your hands on a pretty little fruit fi lled galette if you’re in the mood for a sweet treat for dessert. Open Tues.–Sat., 7 a.m.–2 p.m. $ B L � �

NEIGHBOR’S MILL CAFÉ & BAKERY1435 E. Independence St., Ste.110, Springfi eld, 417-720-4162, neighborsmill.com. This full time bakery off 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 pumpernickle rye bread. They have two soups of the day, one of which is vege-tarian. Don’t forget to snag a loaf of fresh baked bread to take home. Open Mon.–Sat., 7 a.m.–8 p.m. $ B L

D K� �

TEA BAR & BITES BAKERY, CAFE & CATERING621 S. Pickwick Ave., 417-866-7500, teabarandbites.com. Voted Best Tea Room. Everything we’ve tasted at Tea Bar & Bites has been fantastic. Try the curry chicken salad it’s a longtime favorite or the yummy

uiche with beautiful, aky crust. They are both extra-delicious. We love any of the menu items that have a Mediterranean air, too. The menu features plenty of vegan, vegetarian and gluten-free options. There are tasty baked goods to try here, too, like giant caramel rolls or sweet coconut cream cupcakes. Occa-sional live music during monthly theme dinners. Open Mon.–Thurs., 8:30 a.m.–8:00 p.m.; Fri., 8:30 a.m.–9 p.m.; Sat., 8:30 a.m.–4 p.m. $ B L D �� M ☎ � BEST

CAJUN

THE BAYOU864 E. Hwy. 60, Suite H, Monett, 417-235-7800. Drive to Monett to get a little taste of the Bayou. While you’re there, try the super yummy muff aletta, a sandwich packed with lots of ham and an oh-so-zippy olive tapenade served on thick and hearty muff aletta bread. Don’t miss the fried pickles. Stop by on Saturday night for a Seafood boil. Open Mon.–Thurs., 11 a.m.–8 p.m.; Fri.–Sat., 11 a.m.–9 p.m. $–$$ L D WIFI � � K M

BIG EASY GRILL 3641 E. Sunshine St., Springfi eld, 417-832-0040, bigeasyspringfi eld.com. This casual spot serves up hearty portions of classic Cajun favorites. The jam-balaya is fantastic; order it extra-spicy to indulge in a particularly spicy meal. The oyster po’boys are diner faves. Try mix-and-match dishes to create a meal full of your favorite Cajun avors a side of red beans and rice with a po’boy, for example . The spot also off ers fried pork loin that’s double-battered with buttermilk and is oh-so-crispy. Open Mon.–Sat., 11 a.m.–9 p.m. $ L D � � � K

CHINESE

5 SPICE CHINA GRILL 2058 S. Glenstone Ave., Springfi eld, 417-799-0215. Chinese fusion. A modern take on Chinese food. Diners love the General chicken, the sweet-and-crunchy crab Rangoon and the mango chicken. Make sure you try some of the more authentic Chinese dishes that have been added to the menu here. The orange chicken is a fresh change of pace. Open Mon.–Sat., 11 a.m.–10 p.m.; Sun., 11 a.m.–9 p.m. $–$$ L D � � � K M ☎

BAO BAO CHINESE BISTRO 2101 W. Chesterfi eld Blvd., Suite A104, Springfi eld, 417-877-7505. Chinese food fans, this is a must try spot for you. We just keep hearing rave reviews about Bao Bao Chinese Bistro. This little spot in Chesterfi eld 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 or the jiaozi dumplings. Open Sun.–Thurs., 11 a.m.–9 p.m.; Sat., 11 a.m.–9:30 p.m. $ L D � �

CREASIAN 501 W. Chestnut Expy., Springfi eld, 417-865-8899. This Asian eatery off ers Chinese favorites like Mongolian

DUTCH DININGJoseph Gidman, owner of the beloved Cafe Cusco eatery, is bringing another

global dining destination to Commercial Street. He’s working on opening Van

Gogh’s Eaterie—a Dutch-focused spot serving up takes on fare like stroopwafel,

a wa e treat popular in the Netherlands—sometime this fall.

BBQ AT CB SOCIAL HOUSE Founded by the owners of City Butcher,

CB Social House heard the cry of the people and started serving City Butch-

er’s beloved barbecue at the downtown restaurant. Off ered out of the market side of CB, the famous barbecue is available

to-go during lunch Monday through Friday starting at 11 a.m.

BRING ON THE BURGERSBurger lovers, take note: Black Sheep Burgers & Shakes’ newest outpost is

headed to 2420 E. Sunshine St. in Spring-fi eld. The new spot will feature a smaller

menu with lower prices, plus a quick, convenient drive-thru. We can’t wait to

chow down.

FOODIE NEWSFind out what’s cooking in the

region’s restaurant scene.

NEW & NOTABLE

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beef, cashew chicken and more for just $6.99. On the appetizers menu, you can order crab Rangoon in

uantities of one 1. or 1 7.4 . Open Sun.Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m. $ L D � � K

HONG KONG INN RESTAURANT1632 E. Sunshine St., Springfield, 417-881-1113; 1645 N. Glenstone Ave., Springfield, 417-866-3382; 1520 W. Battlefield, Springfield, 417-881-8008; 761 N. 17th St., Ozark, 417-581-2539. This spot serves up typical Chinese favorites and tasty egg rolls. The Szechuan chicken is a favorite and packs quite a spicy punch. The cashew chicken is a longtime customer favorite. Hours vary by store; lunch and dinner daily at all loca-tions. $ L D � � K

LEONG’S ASIAN DINER1540 W. Republic Rd., Springfield, 417-887-7500. Chinese/American. Voted Best Cashew Chicken. The Leong family serves its original cashew chicken at this tasty eatery, among lots of other yummy stuff. The crab Rangoon are especially delicious here, and we like to dip them in the bold and spicy mustard sauce. The egg rolls are a classic, made with peanut butter. The General Tso’s chicken has a rich and spicy sauce and lots of veggies. Open Mon.–Sat., 11 a.m.–10 p.m.; Sun. 11 a.m.–8 p.m. $–$$ L D WIFI � � � K BEST

LUCY’S CHINESE FOODSeveral 417-land locations, lucyschinesefood.com. Don’t miss the cashew chicken combo special that gets you an entrée, a side and fried rice for an incred-ible price. We like the sweet and sour chicken here. But if you’d rather eat something mega-spicy than something fried, order the hot chicken. It’ll have you reaching for your water glass. Hours vary by location and season. $ L D � �

COFFEE SHOP FARE

B2 CAFE2804 E. Battlefield, Springfield, 417-883-5748, go2b2.com. This spot serves up delicious coffee drinks along with fresh smoothies and a small menu of healthy fare. In the morning, try breakfast paninis and homemade granola. For lunch, choose from quiches, soups, salads and more. Open Mon.–Fri., 7:30 a.m.–9 p.m.; Sat.–Sun., 8 a.m.–9 p.m. $ B L D WIFI � �

BEN’S ON THE SQUARE COFFEE103A W. Church St., Ozark, 417-485-0900. This shop serves custom crafted coffees. The food is as good as the coffee here. Try the Philly cheese steak sand-wich, which features roast beef, cheddar cheese, sau-teed onions and horsey sauce on a toasted baguette. There are also tasty baked goods and a selection of coffee drinks here. Open Mon. Fri., 7 a.m. p.m.; Sat., 8 a.m.–4 p.m. $ B L WIFI � � M �

BIG MOMMA’S COFFEE & ESPRESSO BAR 217 E. Commercial St., Springfield, 417-865-9911; big-mommascoffee.com. This spot offers coffee, 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 up here, too. Try the Jacquelin sandwich with smoked turkey, provolone cheese, basil pesto and honey mustard. For dessert, treat yourself to a sweet cookie. Open Mon.–Fri., 7 a.m.–10 p.m.; Sat.–Sun., 8 a.m.–10 p.m. $ B L D WIFI � � M �

CLASSIC ROCK COFFEE1900 W. Sunset St., Springfield, 417-881-7625, clas-sicrockcoffee.com. This coffee shop offers espresso drinks with rock n’ roll inspired names, plus paninis and even some goodies for the health-conscious cus-tomer. Open Mon.–Thurs., 6 a.m.–10 p.m.; Fri., 6 a.m.–midnight; Sat., 7 a.m.–midnight.; Sun., 8 a.m.–5 p.m. $ B L D WIFI � �

THE COFFEE ETHIC124 Park Central Square, Springfield, 417-866-6645, thecoffeeethic.com. Try the single origin coffee, brewed one cup at a time. The cappuccino is fantastic truly one of the best we’ve ever had , and the shop

also serves wine, craft beers on draft and a small selection of quality liquors. The front windows are a great spot to sit in the early morning, when downtown Springfield is waking up. The people watching is topnotch. Open Mon.–Fri., 7 a.m.–10 p.m.; Sat., 8 a.m.–10 p.m.; Sun., 8 a.m.–8 p.m. $ B L WIFI � � � �

COUNTRY GIRLS ESPRESSO2671 E. Sunshine St., Springfield, 417-887-7777. Aside from all of the delicious coffee drinks, the real musttry item here is the authentic Cuban sandwich, served up pressed on Cuban bread. We also love the guava pastry, a huge treat that costs less than and is filled with delectable, tropical sweetness. Open Mon.–Sat., 6 a.m.–7 p.m. $ B L D � � �

DANCING MULE COFFEE COMPANY1945 S. Glenstone Ave., Springfield, 417-883-5114, dancingmulecoffee.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. Open Mon.–Fri., 6 a.m.–9 p.m.; Sat., 7 a.m.–9 p.m.; Sun., 8 a.m.–8 p.m. $ L WIFI � � K

EURASIA COFFEE & TEA CULTURE CAFE 445 E. Commercial St., 417-720-1949, culturecstreet.com. This coffee roaster with a mission also serves up some tasty fare in its Culture Cafe. In addition to carefully crafted cups of coffee and Turkish coffee , this spot makes fresh smoothies and food that offers up avors you don’t normally find at a coffee joint. There’s a Veggie Naan’wich made with chickpea mash, carrots and pickled onions. The grilled white cheddar cheese sandwich is also filled with Fuji apples. Open Mon.–Sat., 7 a.m.–10 p.m., Sun., 8 a.m.–8 p.m. $ B L

D WIFI � � M

HEBREWS COFFEE1604 E. Republic Rd., Springfield, 417-883-6200, hebrewscoffeespringfield.com. This spot does a great job with traditional espresso drinks, like cappuccinos. We’ve heard the Sweet Berry Chicken salad is good. But our favorite is the French dip sandwich. It’s a filling lunchtime option, and it comes served on extra-deli-cious and herby bread with a avorful au jus for dip-ping. Open Mon.–Thurs., 6 a.m.–10 p.m.; Fri.–Sat., 6 a.m.–11 p.m. $ B L D WIFI � � M

KINGDOM COFFEE & CYCLES211 S. Market Ave., Suite 100, Springfield, 417-350-1234, kingdomsgf.com. Offering up an unexpected combination of products, this spot located in down-town Springfield on Market Avenue sells both coffee of course and bikes yup, really . The coffee menu

features all your favorite classic espresso drinks, like cappuccinos, macchiattos, mochas and more. Open Mon.–Sat., 7 a.m.–10 p.m. $ B L D WIFI � �


MUDHOUSE COFFEE 323 South Ave. Suite B, Springfield, 417-832-1720, mudhousecoffee.com. Voted Best Coffee Shop. The coffee is always fantastic here, and Mudhouse also offers up a wide variety of loose leaf teas. The muf-fins here are huge and delicious make sure you try the one with berries... so yummy . ou can also order daily fresh soups and create-your-own sandwiches, and they have some of our favorite smoothies around. If you’re looking for a coffee or tea related gift, there are a few items to choose from here as well. Open Mon.–Sat., 7 a.m.–midnight; Sun., 8 a.m.–11 p.m. $ B L D WIFI � � BEST

VINTAGE PARIS260 Birdcage Walk, Hollister, 417-593-7952, vintage-pariscoffeeshop.com. In addition to their scrumptious house roasted coffee, this coffee shop serves a selection of homemade pastries and organic loose-leaf teas. There’s a great courtyard with a fire pit and plenty of wine and craft beer choices, too. It’s a good destination coffee shop for when you just want to hang out in a cute place or even take someone out for a low-key wine-sipping date. Open Mon.–Thurs., 10 a.m.–10 p.m.; Fri.–Sat., 10 a.m.–midnight. $ B WIFI � � �

DELIS & SANDWICH SHOPS

THE CHICAGO CHEESESTEAK COMPANY319½ E. Walnut, St., Springfield, 417-865-1775; 303 E. Battlefield, Ste. A, Springfield, 417-881-8424. Voted Best Hot Sandwiches. We adore just about everything on the menu of this Springfield staple. The name-sake sub is delish. Amorosa bread is topped with rib eye, American cheese and fresh lettuce, onion and tomatoes. The downtown location is the perfect stop after a night out on the town. The hot dogs and Philly cheesesteak are also customer favorites. Downtown location open Mon.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m. a.m.; E. Battlefield location open Mon. Sat., 11 a.m.–9 p.m.; Sun., 11 a.m.–7 p.m. $ L D � � BEST

GARDEN CAFE (REPUBLIC)389 Highway 60, Republic, 417-732-0700. The combo menu is popular at the Garden Cafe in Republic. Customers also love the gourmet mini pizzas (so delicious , the hot subs and the yummy spaghetti and meatballs. It’s a menu with a little something for everyone. Open Mon.–Sat., 11 a.m.–8:30 p.m.; Sun., 11 a.m.–3 p.m. $ L D � � K

GARDEN CAFE (SPRINGFIELD)4315 S. National Ave., Springfield, 417-883-7992. Some customer favorites include Garden Cafe’s alfredo chicken pizza, Greek pizza and barbe-cue pizza. The chicken-ranch sub is good, too. Love ordering a fun drink that you can’t get just any-where? This restaurant also serves many, many types of bottled soda. Open Mon.–Fri., 11 a.m.–7 p.m.; Sat., 11 a.m.–2 p.m. $ L D � � K

J. PARRINO’S QUEEN CITY DELI 1647 E. Sunshine St., Springfield, 417-887-1148, queencitydeli.com. This spot serves up pasta, soups, salads and some super-delicious sandwiches. Don’t miss The Burnes beef tenderloin on garlic bread or the Italian beef sandwiches (order them wet to get plenty of luscious jus . ou can’t go wrong with the pastrami sandwich that’s incredibly meaty —piled high just like they do it in New York City delis. Open 10:30 a.m.–9 p.m. Mon.–Sat. $ L D � � �

MO’ BEEF405 W. Walnut St., Springfield, 417-771-5111. The hot Italian beef sandwich is the main star at this tiny downtown Springfield sandwich shop, but there are lots of other tasty items on the menu. The Hangover sandwich is a favorite. Shaved ham, fried egg and provolone cheese are served on a toasted croissant. There’s also a nice selection of fresh salads. Open Mon.–Thurs., 11 a.m.–9 p.m.; Fri.–Sun., 11 a.m.–2 a.m. $ L D WIFI � �

SEQUIOTA BIKE SHOP3521 S. Lone Pine Ave., Springfield, 417-881-4488. Vot-ed Best Restaurant or Bar Patio and Editors’ Pick for Best Easy Breezy Backyard. Located just across from Sequiota Park on the Galloway Creek Greenway, this adorable little sandwich shop also rents bicycles. As far as the food is concerned, it specializes in yummy sandwiches. The Bianchi Italiano is a staff favorite. It’s piled high with tasty Italian meats, red onion, toma-to, Italian dressing and basil mayo and is served on a French baguette. All of the dining is alfresco. You can also get your food to-go for a hassle-free picnic. Open Mon.–Thurs., 11 a.m. –10 p.m.; Fri.–Sat., 11 a.m.–11 p.m.; Sun., 11 a.m.–9 p.m. $ L D � � � BEST

THE SUB SHOP1721 E. Seminole St., Springfield, 417-887-3804; 456 W. McDaniel St., Springfield, 417-831-8077. Voted Best Cold Sandwiches. The Fighter Pilot sandwich comes fully loaded with salami, pepperoni, cheese, banana peppers, lettuce and sub sauce. We love the hearty veggie sandwich, too, which is topped with crunchy cashews. Yum! Hit an ATM on the way there, because The Sub Shop is cash-only. Seminole location open Mon.–Fri., 10 a.m.–2:30 p.m., W. McDaniel location open Mon.–Fri., 10 a.m.–4 p.m. $ L � � BEST

TROPICAL SMOOTHIE CAFÉ 3811 S. Campbell Ave., Springfield, 417-887-6600, tropicalsmoothiecafe.com.; 3645 E. Sunshine Ave., Springfield, 417-719-4486. Lunches are light and pret-ty guilt-free. Grab a turkey-bacon-ranch sandwich or a wrap. And of course, don’t miss those tasty smoothies. They come in just about every avor you can think of, but we’re partial to the one with berries and oats. Kids eat free on weekends. Open Mon.–Fri., 7 a.m.–9 p.m.; Sat. and Sun., 9 a.m.–6 p.m. $ B L D WIFI � � K �

DESSERTS & SWEETS

ANDY’S FROZEN CUSTARD multiple 417-land locations, eatandys.com. Frozen desserts. Voted Best Desserts. Don’t miss the rotating seasonal toppings our staffers love the key lime pie and blackberry in the summer, and the luscious apple pie and pumpkin pie in the fall . Try the Ozarks Turtle sundae (a classic concoction with caramel, hot fudge and toasty pecans . Or order your own creation by ask-ing for a concrete or sundae made with your favorite tastes. We go for raspberries, peanuts and marshmal-low uff in a sundae. Salty sweet perfection Open Sun.–Thurs., 11 a.m.–11:30 p.m.; Fri.–Sat., 11 a.m.–mid-night. $ � � � BEST

ARTISAN’S OVEN206 E. Commercial St., Springfield, 417-885-5030, theartisansoven.com. Baked goods, breakfast and lunch. The breads and baked treats here are fantastic and beautiful to boot. We particularly adore the choco-


late-dipped coconut macaroons and the pretty little lemon cookies. Stop by at breakfast for yummies like sausage, egg and cheese croissants, or grab a cinna-mon roll. At lunchtime, find sandwiches, salads and soups. Open Mon.–Fri., 7 a.m.–2 p.m. $ B L �

ELLE’S PATISSERIE1454 E. Cherry St., Springfield, 417-832-2171, elles-patisserie.com. Sweets and baked goods. Here you’ll find delectable tru es try the salted caramel , dar-ling treats like pretty little macarons, French press coffee, lavender iced coffee, homemade marshmal-lows, amazing rocky road bars and a variety of tasty pastries. The spot also offers hand made ice cream in luscious avors. On a recent visit we tried the coco-nut-almond-fudge variety, and it was everything we dreamed of and more. Hours vary by season. $ � �

HURTS DONUT 320 Park Central West, Springfield 417-300-6106., 1111 E Republic Road, Springfield Donuts. Outside-the-box toppings cover these super-delicious donuts, and they are available 24 hours a day in downtown Springfield. A customer favorite is the maple bacon bar, a huge, salty-sweet concoction that is oh-so-del-ish. Don’t miss the Nutella donut, or the chocolate cake donut topped with Andes mints. We love that minty little donut. This fun little spot is the perfect Sunday afternoon treat with the kids. Open 24 hours. $ WIFI � �

KRISPY KREME DOUGHNUTS3860 S. Campbell Ave., Springfield, 417-823-7711; 150 Tanger Blvd., Branson, 417-339-2664, krispykreme.com. Donuts. Glazed, cake, cream filled, oozing with rasp-berry jelly and doused with sprinkles: These donuts are all delicious. And don’t forget to grab a cup of coffee while you’re there, too. It’s uite good. When you can, stop by when the sign for hot, fresh donuts is lit; they’ll melt in your mouth. Drive-through open 24 hours daily. Check location for hours. $ B � �

ORANGE LEAF 417-land locations in Springfield, Branson and Joplin; find addresses online at orangeleafyogurt.com. Frozen yogurt. Choose your avor, fill your bowl, then top it off with a variety of toppings. Regulars enjoy the wed-ding cake, brownie batter and Reese’s peanut butter cup avors. The toasted marshmallow avored yogurt tastes great with everything. If you want a taste of summer, get coconut yogurt with toasted coconut and strawberries on top. Yum! Hours vary by location. WIFI $ � �

RAY’S DONUTS 3654 S. Campbell Ave., Springfield, 417-886-0040. Baked goods. Every item that we’ve tried has been mouthwatering. The raspberry jelly donut is one of the best we’ve tried anywhere. The cream filled, equally so. And we hear really good things about the gigantic bear claws. Yum! Open Mon.–Fri., 5 a.m.–3 p.m.; Sat.–Sun., 5 a.m.–2 p.m. $ B � �

SIMPLY YO 3600 S. Campbell Ave., Springfield, 417-881-1425, sim-plyyo.com. Frozen yogurt. There are tons of live-and-active culture self serve frozen yogurt avors that you can choose from at Simply Yo. And there are plenty of tasty toppings, too. Try a bowl of the California tart

avored yogurt topped with a mix of whatever kind of fresh fruit is on hand that day. Added bonus: the décor here is lovely. Open daily, noon–10 p.m. $ � �

ST. GEORGE’S DONUTS 3628 E. Sunshine St., Springfield, 417-881-7515; 3012 S. National Ave., Springfield, 417-882-1718. Baked goods. Lots of luscious donuts are made fresh daily here. We love the glazed blueberry and the oh-so-fresh chocolate cake donuts. Try the apple fritters and crullers, too. They’re great coffee dippers. Open daily, 4 a.m.–2 p.m. National location closed Sun. $ B � �

SUPREME BAKERY 3314 S. National Ave., Springfield, 417-881-5226. Baked goods. Voted Best Bakery Item for the Kringle . The Kringle, a Danish pastry with 39 layers of dough and yummy fillings, is the specialty here. It’s a won-derful, shareable treat. The one with raspberry filling is amazing. It’s a great take-along to a potluck or hun-ger-killer for a group meeting. The cupcakes here are delicious, too. Open Mon.–Fri., 7 a.m.–5:30 p.m.; Sat., 7 a.m.–1 p.m. $ � � BEST

THE URBAN CUP325 E. Walnut St., Springfield, 417-865-2287, cravethecup.com. Cupcakes. The cupcakes are big and delicious, and they come in a huge variety of fun a-vors. There are also seasonal treats, like the Pumpkin Harvest with pumpkin spice cake and cinnamon icing. The indulgent peanut butter cup cupcake is to die for. While you’re there, grab a cup of coffee or indulge in one of the other sweet treats, like the yummy iced sugar cookies. Open Mon.–Thurs., 11:30 a.m.–8 p.m.; Fri.–Sat., 11:30 a.m.–10 p.m.; pre-paid orders and cof-fee can be picked up starting at 10 a.m. $ � �

YOGURTINI 612 N. 25th St., Ozark, 417-485-3493, yogurtini.com. This self-serve frozen yogurt spot located in Ozark fea-tures some fun avors like toasted marshmallow and birthday cake batter. ou can even find sorbets, like the pomegranate raspberry avor. Don’t forget to top your yogurt with all of your favorite treats. Open Sun.–Thurs., noon–10 p.m.; Fri.–Sat., noon–11 p.m. $ � �

DINERS & GREASY SPOONS

BILLY BOB’S DAIRYLAND1901 W. 76 Country Blvd., Branson, 417-337-9291. Billy Bob’s is a greasy-spoon institution that serves up delicious sweets and tasty American food. There are

4 avors of fried pies here. Cheeseburgers pro tip top them with grilled onions and foot long hot dogs with chili and cheese are popular. Open daily, 10:30 a.m.–9 p.m. $ L D � �

BURGER SHACK 1946 W. 76 Country Blvd., Branson, 417-544-9856. This old-fashioned eatery specializes in burgers hand-formed to order, and you can top them with any of almost 20 toppings. Pair your tasty burger with fresh-cut fries and hand-dipped milkshakes. Open daily, hours vary by season. $ L D � � K �

CASPER’S 601 W. Walnut St., Springfield, 417-866-9750. This local favorite serves up over owing bowls of great chili and a few other yummy diner options (like burg-ers and hot dogs . Don’t forget to order chili cheese fries too. Another yummy favorite: ham, beans and corn bread when you can get it on special. Bonus when you dine in this funky little hut: You get plenty of quirky kitsch on the side. Open Mon.–Thurs., 10:30 a.m.–4 p.m.; Fri.–Sat., 10:30 a.m.–8 p.m. $ L D � �

THE SQUEEZE INN 404 RB Rd., Stockton, 417-276-6302. Head up to Stockton to try one of the yummiest and most unusual burgers in 417-land. Order the Squeeze with Cheese, a third-pound griddle-cooked burger that’s smoth-ered in so much shredded cheddar cheese that it over ows the patty and creates a cheese skirt of crunchy cheddar. It’s huge and so delicious! We really like the fries here, too. Cash or checks only. Open Mon. and Weds., 11 a.m.–2 p.m., Tues. and Thurs., 11 a.m.–6:30 p.m., Fri.–Sat., 11 a.m.–8 p.m. $ L D � � �

STEAK ‘N SHAKEMultiple 417-land locations, steaknshake.com. Try the Frisco Melt burger or any of the super-delish shakes. We love the extra-thin shoestring fries, especially with some warm cheese on top. The chicken fingers are undeniably delicious, even for the grown-ups (dip them in honey mustard . Don’t forget to pop by at breakfast time for the morning menu, too. Hours vary by location. $ B L D � � K

SLIDER’S 208 W. McDaniel St., Springfield, 417-864-5565, whislersdowntown.com. These tiny burgers are grid-dle-fried, wrapped in wax paper and yum-yummy. It’s a great late night spot in downtown Springfield. ou can get a whole bag of cheeseburgers for $8.20. Pair them with beer-battered French fries. While you’re there, make sure you try the milkshakes, too. Open Mon.–Weds., 11 a.m.–9 p.m.; Thurs.–Sat., 11 a.m.–2 a.m. $ L D � � �

INDIAN

GEM OF INDIA211 W. Battlefield, Springfield, 417-881-9558, gemof-india.net. The buffet has avors that range from tame to spicy and exotic. The chai tea is the best around. Don’t miss the sizzling tandoori chicken entree with caramelized veggies, the amazing bindhi masala okra dish or the luscious butter chicken entree. All are delish. Order a naan basket to sample a few stuffedbread avors we especially love the super garlicky garlic naan . Open Mon. Thurs., 11 a.m. p.m.; Fri.–Sun., 11 a.m.–3 p.m.; daily, 5–10 p.m. $$ L D WIFI � � � K M

INDIA CLAY OVEN & GRILL 2005 W. Highway 76, Branson, 417-973-0044, india-clayovenandgrill.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 pep-pers and onion in a spicy sauce and the mushroom aloo matar (mushrooms, potatoes and peas swimming in a creamy sauce . The chicken tikka masala is a clas-sic favorite. Stop by for lunch on Fridays and Satur-days to take advantage of the tasty buffet. Open daily, 11 a.m.–2:30 p.m., 5–10 p.m. $$ L D � �

TAJ MAHAL INDIAN RESTAURANT 1250 E. Republic Rd., Springfield, 417-719-4573. You can find all your Indian favorites here on the large menu. There is a variety of naan bread, many types of curry and rice dishes and fun desserts like rice pud-ding and gulab jamun donuts soaked in syrup . Don’t miss the buffet. Open for lunch and dinner daily. $$ L D � � �


ZAYKA 311 s. Jeff erson Ave., Springfi eld, 417-351-4400, zaykaspringfi eld.com. There’s a lot to love about this downtown Springfi eld Indian restaurant. The vegetable korma, chicken tikka masala and lamb rogan josh are just a few of our favorite curry dishes. If you’re new to Indian food, try a thali, which lets you sample a lit-tle bit of a lot of things. The lunch buff et is also killer. Open for lunch Tues.–Sun., 11 a.m.–2 p.m.; open for dinner Tues.–Thurs., 5 p.m.–9 p.m., Fri.–Sat. 5 p.m.–10 p.m., Sun. 5 p.m.–9 p.m. $–$$ L D � M � � �

ITALIAN

AVANZARE, please see listing p. 142

BAMBINO’S CAFÉ1141 E. Delmar St., Springfi eld, 417-862-9999; 2810-D E. Battlefi eld, Springfi eld, 417-881-4442; bambinos-cafe.com. Voted among the Best Springfi eld Restaurants, Best Place for Lunch and Best Italian Dining. This little Italian eatery serves up hearty helpings of tasty Italian fare that won’t break the bank, available at two 417-land locations. The Poppa comes with penne pasta, Italian sausage, mushrooms and a spicy toma-to-cream sauce. The panini are delicious with a salad for lunch, and the patio at the Delmar location is great for a meal alfresco. Open Mon.–Sat., 11 a.m.–10 p.m.; Sun., noon–9 p.m. $ L D WIFI � � K � BEST

BELLACINO’S PIZZA & GRINDERS4560 S. Campbell Ave., Springfi eld, 417-720-4414, 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: A toasted bun is topped with ham, sausage, salami, mushrooms, onions, green peppers, cheese, lettuce, tomatoes and mayo. Bonus: They bake their bread and pizza dough from scratch every day. Open Mon.–Tues., 11 a.m.–9 p.m.; Wed.–Sat. 11 a.m.–10 p.m.; Sun., 11 a.m.–8 p.m. $ L D � � � K

BRUNO’S IL RISTORANTE, please see listing p. 142

D’ARPINO’S ITALIAN CAFÉ 3014 S. National Ave., Springfi eld, 417-889-9898, darpinositaliancafe.com. The signature dish, Penne Valentine, is one of the most-ordered menu items. It has penne pasta, garlic, bacon, sun-dried tomatoes, chicken and spinach in Alfredo sauce. Regulars also love the chicken marsala and the delicious Italian sandwiches topped with tons of tasty meat. We really can’t get enough of the antipasto salad, a pretty dis-play of four kinds of cured meats, olives, pepperoncini peppers, giardiniera salad and more. Open Mon.–Sat., 11 a.m.–9 p.m. $–$$ L D � � � K ☎ �

DIGIACINTO ITALIAN RESTAURANT 2259 S. Campbell Ave., Springfi eld, 417-882-5166. Regulars say you have to try the chicken Alfredo and the spaghetti and meatballs, both signature dishes. Also try the beef canneloni. All pasta dishes come with salad and fresh-baked bread, and the Philly cheesesteak sandwiches are incredible. Open Tues.–Sat., 5–9 p.m.; $$ D � � � K ☎

FLORENTINA’S RISTORANTE ITALIANO 2690 Green Mountain Dr., Branson, 417-337-9882, fl orentinasristoranteitaliano.com. This Italian eatery serves up delicious brick-oven pizzas and pastas on a big menu that has a little something for everyone. Customers enjoy the rigatoni Florentina, lasagna and lobster mac and cheese. Open Sun.–Thurs., 11 a.m.–8:30 p.m.; Fri.–Sat., 11 a.m.–9 p.m. Extended summer hours. $$ L D � � K M ☎ �

GILARDI’S, please see listing p. 142

THE HILL 600 E. Battlefi eld Rd., Springfi eld, 417-920-8850, the-hilldining.com. Come hungry to The Hill, chef Angel Kim’s all you can eat destination off ering a wide va

riety of Italian fare in a fi ne 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. We’ve heard the sea bass and eggplant Parmesan are especially ex-cellent. Open for lunch Mon.–Fri., 11 a.m.–2 p.m. Open for dinner Mon.–Thurs., 4:30–9 p.m., Fri.–Sat., 4:30–9:30 p.m., Sun. 4:30–8 p.m. Brunch served Sat.–Sun., 8–4:30 p.m. . $–$$ L D � � � M WIFI ☎ (for groups of 7 or more .

MANGIA! A NONNA’S ITALIAN KITCHEN, please see listing p. 144

NICOLA’S RISTORANTE, please see listing p. 144

NONNA’S ITALIAN CAFÉ, please see listing p. 144

PASGHETTI’S 3129 W. 76th Country Blvd., Branson, 417-335-0690, bransonsbestrestaurant.com. Head to Pasgehtti’s in Branson for a family-friendly atmosphere and all your favorite classic Italian-American staples. Customer favorites include the Pasghetti and Meatball, the sau-sage rigatoni and the chicken parmesan. This place is huge and boasts two trolley cars, a game room and even a working ferris wheel. We’ve also heard the al-fredo sauce is divine. Open daily, 11 a.m.–9 p.m. $$$ L D � � � K M ☎

PASTA EXPRESS Multiple 417-land locations, pastaexpress.com. The baked mostaccioli is a favorite, and it’s smothered in gooey melted cheese. The house salad is also delish here; make sure you ask for it with cheese and toma-toes. Don’t miss the tasty and indulgent hot Pasta Express sandwich topped with lots of salami and some of the restaurant’s tasty salad. For similar avors plus loads of meat, too , try the enormous antipasto salad. Another not-to-be-missed favorite Pasta Express avor the zippy and satisfying ash fried spinach, which comes with bacon and lemon. Open Mon.–Sat., 11 a.m.–9 p.m.; Sun., 11 a.m.–8 p.m. $ L D WIFI � � � K M

PICCOLO107 West Aldersgate Dr., Suites 1 and 2, Nixa, 417-374-7291, eatpiccolo.com. When you’re craving in-dulgent Italian fare, Piccolo delivers with a range of piled-high pastas, pizzas, steak, chicken and seafood entrees. Start things off with the Cheese & Meat Board, a shareable app loaded with quality Italian meats, cheeses and veggies, or the Balboa balls, juicy meatballs stuff ed with mozzarella and fi nished with a dollop of goat cheese and plenty of house-made D’Arpino’s marinara. One staff er says the Bianca pizza is some of the best pie she’s eaten in the area, and we’ve also heard rave reviews of the Chicken Parme-san. Open Tuesday–Sunday, 11 a.m.–9 p.m. Closed Mondays. $–$$ L D � WIFI � � � ☎ M

SALVATORES FRESH RISTORANTE ITALIANO 1932 W. Retail Ln., Ozark, 417-485-3838, salvatores-fresh.com. Editors’ Pick for Best Place to Score Home-made Pasta. The menu here is packed with handmade pastas that are freshly crafted every day. If you’re lucky, you might even catch a glimpse of them making the fresh pasta. We can’t wait to try the creamy pes-to chicken rigatoni. The menu also boasts everything from fried artichokes to a Tuscan T-bone steak, plus paninis, burgers, pizza and Italian sandwiches. Open Mon.–Sat. 11 a.m.–9 p.m.; Sun., 11 a.m.–8 p.m. $–$$ L D � � � � BEST

NONNA’S INFAMOUS CHEESECAKE Nonna’s Italian Café , 306 South Ave, Spring-

fi eld, nonnascafe.comThe beloved Italian stalwart changes up its decadent cheesecake monthly. In July, try the version featuring fresh local peaches.

ROASTED PEACH COBBLERMetropolitan Farmer, 2144 East Republic

Rd., Suite B101, Springfi eld, metropolitanfarmer.com

Metro Farmer recently debuted its take on a peach cobbler featuring roasted peaches,

lemon-thyme caramel and a buttermilk biscuit crumble.

SEASONAL SHORTCAKEFarmers Gastropub, 2620 S. Glenstone Ave.,

Springfi eld, farmersgastropub.comThe type of fruit featured in this shortcake varies with the seasons. This month, expect

fresh local blueberries.

PEACH SUNDAE AND KEY LIMEPIE CONCRETE

Andy’s Frozen Custard, multiple 417-land locations, eatandys.com

Andy’s seasonal Peach Sundae or Key Lime Pie Concrete is practically a summer rite of

passage in 417-land.

SUMMERY SWEETSSatisfy your sweet tooth this month with a refreshing treat bursting with

fresh fruit and summery bliss.

SWEET TOOTH


ZIO’S ITALIAN KITCHEN 1249 E. Kingsley St., Springfield, 417-889-1919, zios.com. The spinach and artichoke pasta is a yummy dish to try at this eatery, which has an affordable menu full of Italian classics. Diners also love the spicy chicken Alfredo and the pepperoni chicken pasta. If you’re not in the mood for noodles, there are also a variety of tasty pizza options and some really yummy calzones. Open Sun.–Thurs., 11 a.m.–10 p.m.; Fri.–Sat., 11 a.m.–11 p.m. $ L D WIFI � � � K ☎

JAPANESE

FUJI2909 S. Campbell Ave., Springfield, 417-889-0088, fu-jiofspringfield.com. This spot has all the typical hibachi favorites, like steak and shrimp combinations. There are even early-bird hibachi specials if you show up from 4:30 to 5:45. Try the Lazy Joe roll, too. Open Mon.–Fri., 11 a.m.–2 p.m., 4:30–10 p.m; Sat., 11 a.m.–10 p.m. $$ L D � � � K

HAN THE SUSHI MAN 1901 E. 32nd St., Joplin, 417-208-5060. This sushi spot in Joplin gets high marks for having some of the most creatively named sushi rolls around. For instance, there’s one called Pregnancy Problems that’s filled with spicy tuna, cucumber, mango and tempura shrimp and topped with yellowtail, sriracha and unagi sauce. Kick Start My Heart has crab, shrimp, avocado, lettuce, carrots and cucumber inside with sweet chili sauce and peanut butter sauce on top. But with all the crazy rolls, the menu has some simple stuff, too, for those who prefer something like sashimi. A yum-my-looking app is the fried scallops dish topped with cilantro sauce. Open Mon.–Sat., 10:30 a.m.–2 p.m. and 4–8:30 p.m. $$ L D � � �

HARUNO, please see listing p. 142

HINODE JAPANESE STEAKHOUSE4301 S. National Ave., Springfield, 417-877-1777. Come to see the show at the hibachi grills. And don’t forget to try something tasty from the sushi menu while you’re there. Open daily, 11 a.m.–2 p.m.; Sun.–Thurs., 4:30–9 p.m.; Fri.–Sat., 4:30–10 p.m. $$ L D � � � K M ☎

IZUMI HATAKE 302 E. Walnut St., Springfield, 417-865-0366, izumi-hatake.com. The Spiral Ecstasy roll, the Crazy roll and the Lobster Crunch roll are all favorites among the customers at this yummy and low-key downtown Springfield spot. The gyoza and the lobster grilled roll are also delicious. For something a little more unusual, try the fried Philly roll with individually breaded and fried bite-size bits of sushi. Also on the menu, tasty udon soups. Open Mon.–Thurs., 11 a.m.–9:30 p.m.; Fri.–Sat., 11 a.m.–10:30 p.m. $–$$ L D WIFI � � � K ☎

KAI, please see listing p. 144

KAZOKU 3637 E. Sunshine St., Springfield, 417-882-1454. We love the Amazing roll. Also on the menu: hibachi and other Japanese favorites, and they’re pretty inexpen-sive at lunchtime. Try any of the sushi rolls made with crab; they are super-good. We love the salad dressing here, which has a citrus zip. The dumpling appetizers are the perfect sushi partner and are so delish. Open Mon.–Fri., 11 a.m.–2 p.m.; Mon.–Sat., 4:30–9 p.m. $–$$ L D � � � K

KOBE HIBACHI GRILL & SUSHI EXPRESS 3050 S. National Ave., Springfield, 417-771-5776. This spot offers hibachi and sushi, of course, as well as udon soups, boba tea and more. We are intrigued by the Chip Salmon Cevice appetizer, made with jalape-nos, mango, cilantro, asparagus and seaweed salad. Open daily for lunch 11 a.m.–2:30 p.m.; sushi happy hour 2:30–5:30 p.m.; dinner 5:30–9 p.m. $ L D � � K

LITTLE TOKYO 1635 N. Glenstone Ave., Springfield, 417-866-5596. There’s behind-the-scenes hibachi here at this unas-suming little restaurant, and some very yummy food, including a serve yourself salad bar with just a hand-ful of simple but also fresh ingredients. Sushi is tasty here, and it’s inexpensive, too. Open Mon.–Sat., 11 a.m.–9:30 p.m.; Sun., 11:30 a.m.–8:30 p.m. $ L D � �

MARU SUSHI & GRILL 1745 James River Rd., Ozark, 417-485-6278. Head to Ozark for a taste of some yummy sushi. Our favorite menu item This Japanese restaurant offers up a dish called the Tower of Love, a three-part sushi tower topped with a pretty hunk of tuna. Open daily 11 a.m.–9:30 p.m. $$ L D � � � K

MIJURI SUSHI & GRILL 2710 S. Campbell Ave., Springfield, 417-889-9593. All of the sushi is top-notch, and the prices are always reasonable. The variety includes something for every sushi tastebud. Customers love the spicy Dynamite roll. The Yellowtail Fever roll is a simply delicious treat, and the lunchtime bento boxes are a fantastic bargain. Don’t forget to order some shumai dumplings to start the meal off right. Mon. Fri., 11 a.m. p.m.; Sat., 11 a.m.–3 p.m.; Mon.–Thurs., 5–9 p.m.; Fri.–Sat., 5–10 p.m. $$ L D � � � M ☎

NAKATO JAPANESE STEAKHOUSE & SUSHI BAR 2615 S. Glenstone Ave., Springfield, 417-881-7171, nakato.com. Voted among the Best Springfield Restaurants and Best Asian Dining. Performance-style hibachi dining is what Nakato is known for. And all of the sushi is top-notch and authentic. Don’t miss the Jenny Roll, a customer favorite. The Hope Roll is yummy, too: fried shrimp, crab and cream cheese inside soy paper and topped with tempura crumbs and sweet eel sauce. Open Mon.–Fri., 4:30–10 p.m.; Sat., 4–10 p.m.; Sun., 11:30 a.m.–2:30 p.m., 4:30–9 p.m. $$ L D � � � K M ☎ BEST

OHANA JAPANESESTEAKHOUSE & SUSHI 310 W. Battlefield, Springfield, 417-823-7788, ohanaofspringfield.com. There’s sushi and hibachi dining. Customers love the Godzilla roll. The Samurai Wrap is surrounded by soy paper instead of seaweed for a nice change of pace. Try the Volcano Roll, a Cal-ifornia roll that’s topped with scallops. Open Sun.–Thurs., 11:15 a.m.–2 p.m., 4:30–9 p.m.; Fri.–Sat., 11:15 a.m.–2 p.m., 4:30–10 p.m. $$ L D � � � K M ☎

RICE N ROLL 107 Aldersgate Dr., Nixa, 417-725-4006, ricenrollnixa.com. This Nixa spot serves up sushi of all varieties, from the simple stuff like nigiri and sashimi to some rather wild maki options, some of which are served on fire. The Soldier Roll comes filled with spicy tuna and shrimp tempura, and it’s topped with seared salmon and masago. Also on the menu are your typical Japa-nese restaurant go-to dishes like dumplins, miso soup

and bento boxes. But you can also find spicy ramen and Korean bulgogi Open Tues.–Fri., 11 a.m.–2 p.m. and 4–9 p.m.; Saturday 11 a.m.–9 p.m., Sun., 11 a.m.–8 p.m. $$ L D � �

SAKURA 3230 S. National Ave., Springfield, 417-882-8000. There’s a solid sushi menu, and you can order a sushi donburi box to really get some bang for your buck. The bento boxes are packed with choice of entrée, Cali-fornia roll, rice, salad, miso soup, fruit, spring rolls, veg-gie tempura and ice cream. Don’t miss the delicious and so-indulgent Sam’s Roll; it’s a crowd-pleaser. We can’t wait to try the sashimi salad. Open Tues.–Thurs., 11 a.m.–9:30 p.m.; Fri.–Sat., 11 a.m.–10 p.m.; Sun., 11 a.m.–9 p.m. $$ L D WIFI � � � M ☎

SUSHI HOUSE 3310 W. State Highway 76, Branson, 417-336-3788. If you find yourself in Branson searching for a tasty sushi meal, we recommend the Green Mountain roll, an enormous maki roll that comes to the table topped with a little mound of tasty sesame-laden seaweed salad on every slice. The atmosphere may be a little dive like, but the sushi is tasty and affordable, and the sushi menu is huge. Open daily, 11 a.m.–9 p.m. $–$$ L D � �

UMI SUSHI BAR & GRILL3046 S. Kimbrough Ave., Springfield, 417-882-1110. Diners love the Kissy Kissy roll that’s fried and filled with cream cheese, avocado, crab and salmon. Con-tinuing the naming theme, the Kiss & Cry Roll features spicy crab, red snapper and jalapeno on the inside with avocado, ying fish roe and four sweet and spicy sauces on top. Or try the Diamond Roll, a California roll with baked green mussels on top. Open Mon.–Sat., 11:30 a.m.–10 p.m.; Sun., 11:30 a.m.–9 p.m. $$ L D � � � K ☎

WAKYOTO 2005 E. Hwy. 76, Branson, 417-336-1177. This is a great spot to stop for a tasty roll while you’re shop-ping and hitting up the shows in Branson. According to the staff, the most ordered items are the California rolls, the chicken and steak teriyaki entrées, the tem-pura shrimp and the edamame. The Wasabi Special roll is the signature avor. Open daily 11 a.m. p.m. $–$$ L D WIFI � � � K M ☎

KOREAN

GOLDEN KOREAN RESTAURANT1406 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. You can also make a reservation for karaoke. Open Wed.–Mon., 11 a.m.–9 p.m. $ L D WIFI � ☎ �

JIN’S FINE ASIAN CUISINE 2185 S. Campbell Ave., Springfield, 417-501-8630. Ko-rean dishes are beautifully served here, and they’re packed with avor, too. The jaeyoook has a rich and delicious sauce over tender pork and veggies. And the pork lettuce wraps with a trio of spicy sauces is one of our favorite dishes. Don’t miss the kimchi jeon—it tastes just like the jeon in Korea. Entrées come with a variety of banchan—shareable side dishes. $–$$ L D � � �


KORIYA4121 S. Fremont Ave., Springfield, 417-882-0077. This spot serves create-your-own bibimbap dishes, and you can choose between chicken, beef bulgogi, tofu and shrimp for your protein. Don’t miss the zaru soba if you’re in the mood for something a little lighter; it’s cool soba noodles served with a chilled broth. The menu also includes some ramen bowls and several tasty appetizers. Try the tasty spicy shrimp ramen if you’re in the mood for a little kick of heat. Open Mon.–Sat., 11 a.m.–9 p.m. $ L D � � �

SOO’S KOREAN RESTAURANT 3644 S. Campbell Ave., Springfield, 417-889-2220. We love all of the traditional Korean dishes and soups that you can get at Soo’s. Pork bulgogi is a diner favorite, and the dolsot bibimbap (rice and veggies served in a hot pot is authentically wonderful. The kimchi chigae is like Korean comfort food: a warm and spicy soup of kimchi, tofu and beef. There’s also a spicy soup with tofu and lots of seafood that we just can’t get enough of. Don’t forget to try the array of side dishes (ban-chan that you get with your entrees. Tues. Sun., 11 a.m.–9 p.m. $ L D � � � K

MEDITERRANEAN

MAMA’S STYLE KITCHEN 206 N. First St., Ozark, 417-485-3330. There’s a mix of American avors like a super authentic Philly chees-esteak and Greek tastes like fantastic gyros and real-ly delicious pizzas topped with Greek ingredients . Try the huge and wonderful meatball stromboli, delicious crust stuffed with meaty goodness and rich red sauce then baked to perfection. Open Mon.–Sat., 11 a.m.–2 p.m.; Weds.–Sat., 5–8 p.m. $–$$ L D � � � K �

PAPOULI’S 725 State Hwy. 248, Reeds Spring, 417-272-8243. A great spot to hit up on your way down to Table Rock Lake, authentic Greek dishes are done well here, from the tender dolmades stuffed grape leaves to the aming cheese. Don’t miss the fantastic beef kabobs—these enormous kabobs are made with huge chunks of tender, perfectly cooked filet mignon layered on skewers with vegetables. We also love to order the Greek coffee it’s so strong . Smoking in designated areas only. Closes seasonally from Janu-ary until March. Open Thurs.–Sat., 3–9:30 p.m.; Sun., 11 a.m.–8:30 p.m. $$ L D � � K ☎

RIAD 400 South Ave., Springfield, 417-720-1018. The menu features some long-lost Mediterranean favorites from Riad Matar’s previous restaurants, like the amazing baba ghanoush. Also look for fun tastes, like the Riad Signature Chicken Pasta. Plus, you just can’t go wrong if you order a gyro. It’s reliably delicious and packed with perfect, tasty, tender gyro meat. Open Mon.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat, 11 a.m.–10 p.m. $–$$ L D � � �

TOUCH, please see listing p. 145

VASKEN’S DELI3200 Gretna Rd., Suite D, Branson, 417-334-9182; 3522 S. National Ave., Springfield, 417-888-0083; vaskensdeli.com. The gyros are fantastic here. Make sure you get them with traditional gyro meat, and don’t skip the tzatziki sauce! There are other Greek favorites available here as well. We are nuts for the

chicken shawerma, served on a pita with zippy top-pings and plenty of tahini. If you’re dining with a kid, order the classic peanut butter and jelly sandwich; it’ll bring you back. Springfield location open Mon. Sat., 11 a.m.–7 p.m.; Sun., 11 a.m.–4 p.m.; Branson location open Mon.–Sat., 11 a.m.–8 p.m.; Sun., 11 a.m.–4 p.m. Extended summer hours. $ L D WIFI � � K

MEXICAN

ARNIE’S BARN at Top of the Rock, 150 Top of the Rock Rd., Ridgedale, 1-800-225-6343, topoftherock.com. Mexican. Arnie’s Barn offers a menu full of contemporary Mexican cuisine, including killer guacamole, tasty mango ma-hi-mahi, skillet fajitas and so much more. The cocktails menu features everything from a great classic margar-ita to a habanero lime margarita and more. Be sure to grab a seat on the deck that overlooks Top of the Rock’s beautiful practice facility and Table Rock Lake. Open daily 11 a.m.–9:30 p.m. $–$$ L D � � � K �

BIG FAT BURRITO3354 S. National Ave., Springfield, 417-890-1500. You can order your burritos in baby, big or super size. The pork pibil is delish, filled with Mexican stewed pork and a red chili sauce. Soups are homemade, and you can also get salads and tostadas if you’re not in the mood for a giant burrito. Don’t forget to try all of the different salsas, including a hot habanero. The veggie burrito features more than just the typical bell pep-pers and onions; it also has jicama. Open Mon.–Sat., 11 a.m.–7 p.m. $ L D � �

CANTINA LAREDO1001 Branson Landing, Branson, 417-334-6062; 4109 S. National Ave., Springfield, 417-881-7200; cantin-alaredo.com. The made-at-the-table guacamole is fantastic. Try the fajita tacos, filled with tender steak and creamy avocado. Be sure to get a seat on the patio. If you check out their Sunday brunch, you’ll get a chance to pair your morning meal with a Bloody Maria a bloody mary made with lots of te uila . Bran-son location open daily starting at 11 a.m.; Springfield location open Mon.–Thurs., 11 a.m.–10 p.m.; Fri.–Sat., 11 a.m.–11 p.m.; Sun. 10 a.m.–10 p.m. $$ L D WIFI � � � K M ☎ �

CESAR’S OLD MEXICO3027 E. Sunshine St., Springfield, 417-881-8252. Indulge in authentic Mexican food at incredibly rea-sonable prices. We love the birria taco, which is filled with succulent shredded beef. The carnitas torta is also excellent. It’s huge and is stuffed with savory car-nitas, topped with melted cheese, tomatoes, lettuce and Mayo and then sandwiched between a pillowy bun. Need we say more? Open Mon.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m. $ L D � � �

EL MAGUEY 631 N. Glenstone Ave., Springfield, 417-865-1453. Two of our favorite dishes at El Maguey are the Chori Pollo and the Camarones Diablo. The Chori Pollo is a grilled chicken breast smothered in chorizo and cheese (sin-fully good . The Camarones Diablo has shrimp in a super-spicy sauce, served with tortillas. Typical Mex-ican combos featuring items like tacos and enchiladas make great lunchtime values here. Open Sun.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m. $ L D � �

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FRIDA MEXICAN CUISINE & BAR410 E Republic Rd., Springfield, 417-886-8010. A part-nership between chef Angel Kim and friends from Springfield’s La Hacienda restaurant, this spot offers up modern fusion Tex-Mex fare in the space once housing The Argentina Steakhouse. We loved the Baja Shrimp Tacos and classic queso dip. The Texas Tacos, which are filled with grilled steak or chicken, plus on-ions, bell peppers and Jack cheese, look pretty tempt-ing, as do the. chimichanga and fajitas platters. Open Mon.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m.; and Sun., 11 a.m.–8 p.m. $–$$ L D � � � K M WIFI

GREAT AMERICAN TACO COMPANY2915 E. Battlefield, Springfield, 417-315-8745, great-americantaco.com. Voted Best Tacos. This spot offers outside-the-box tacos in a huge range of combina-tions. A must-try is the Hawaiian taco with chicken, feta cheese, grilled pineapple, hominy salsa, cilantro sour cream and chili sauce in a crunchy blue corn tor-tilla. If you’re in the mood for a salad, the nacho salad features deliciously seasoned chicken, shredded cheese, diced tomatoes, chips, queso and spicy ranch. Customers love the Frito pie and the posole. Open Sun.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m. $ L D � � � BEST

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 (don’t miss the one made with jalapenos; it has a kick that’s so much fun to drink . The chimichanga is a huge and tasty entree, and the chips come with a zippy little seasoning on top. We hear the vegetable fajitas are delicious and a little bit different than the veggie fajitas you might be used to. Open Tues.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat. 11:30 a.m.–10 p.m. $–$$ L D � � � K

LA PALOMA3014 E. Sunshine St., Springfield, 417-719-4484, dinelapaloma.com. This spot offers a huge range of Mexican dishes including fish tacos, which are excel-lent. Battered and fried fish is topped with fresh pic de gallo, cabbage and a creamy chipotle sauce and then served with Mexican white rice. The chicken spinach enchiladas are also supposed to be delicious. Open Mon.–Thurs, 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m.; Sun., 11 a.m.–8:30 p.m. $–$$ L D � � � �

LESLIE’S MEXICAN CAFE & BAKERY 1915 S. Glenstone Ave., 417-593-8002, mexicanrestau-rantbakery.com This family owned, authentic restau-rant also boasts a bakery, grocery store and meat mar-ket. Everthing is made by hand, and there are a ton of delicious options. The street-style tacos are fabulous and come in over 20 varieties, including cactus! Also be sure to try the pupusas and tamales. On your way out, stop by the bakery to pick up any of the 50 plus traditional Mexican pastry items baked on site. Open daily, 7:30 a.m.–8:30 p.m. $ L D � � K �

MARIA’S MEXICAN RESTAURANT 406 South Ave., Springfield, 417-831-9339, marias-downtown.com. Voted Best Mexican Dining. Don’t miss the fried tacos or the tortilla bowl with chicken, steak and black beans. Try the queso de cabra, which is cheese sauce topped with chorizo and goat cheese with tortilla chips for dipping. Come on Tuesday when tamales are on special. We love the fish tacos with grilled tilapia, Mexian coleslaw and chipotle mayo. Open Mon.–Thurs., 11 a.m.–10 p.m.; Fri.–Sat., 11 a.m.–11 p.m.; Sun., noon–8 p.m. $$ L D WIFI � � � K BEST


COOL OFF,CALM DOWN& KICK BACK

WITH OURICED TEA.

COMMERCIAL STREET | 417.719.4311CHABOMTEASPICE.COM

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 crunchy tortilla chips. (Bonus; You can purchase that sauce in jars at local grocery stores. Also popular is the Sancho Enchilada Style—a huge burrito that is com-pletely swimming in red enchilada sauce. Kids love the chicken fingers. There are multiple 417 land loca-tions; hours vary by location. $ L D � � � K �

MOE’S SOUTHWEST GRILL 2825 S. Glenstone Ave., Springfield, 417-881-0022; 2130 S. Main St., Joplin, 417-781-6637; moes.com. This uick dining spot offers up lots of tasty avors in-side big burritos. If you’re in the mood for a monstrous burrito, be sure to grab the Homewrecker, filled with rice, beans, cheese, pico de gallo, lettuce, sour cream, guacamole and your meat of choice. Don’t miss Moe Mondays, when you can get any burrito or burrito bowl, chips, salsa and a drink for five bucks. Spring-field location open Mon. Sat., 1 a.m. 1 p.m.; Sun., 11 a.m.–10 p.m. Joplin location open Mon.–Sat., 11 a.m.–9 p.m.; Sun., 11 a.m.–8 p.m. $ L D � �

PRIMA’S MEXICAN RESTAURANT 2101 W. Chesterfield Blvd., Springfield, 417-823-7180; 3662 S. Glenstone Ave., Springfield, 417-890-1212; 1769 W. James River Rd., Ozark, 417-582-2776; pri-masmexicangrill.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 super-popular asada tacos: three soft corn tor-tillas filled with steak, cilantro and onions and served with rice, beans and fresh avocado. The fish tacos are filled with sauteed tilapia. Our favorite The Bistek Norteno, grilled ank steak served with fresh slices of avocado and super-spicy grilled jalapenos. Open Mon.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m.; Sun., 11 a.m.–8 p.m. $–$$ L D WIFI � � � K M ☎

PURPLE BURRITO EXPRESS Multiple 417-land locations; purpleburritocorp.com. We love the street-style tacos. The pastor taco with onions and cilantro is great. And the fish tacos are some of our favorite fish tacos anywhere. A dinner favorite is the carne asada burrito. For something a lit-tle different and a lot indulgent, try the super cheesy chili relleno burrito. Hours vary by location. $ B L D

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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 respective dishes are only a dollar. For des-sert, get your hands on a crunchy churro topped with vanilla ice cream and chocolate sauce. Open Tues.–Fri., 10 a.m.–8 p.m.; Sat., 8 a.m.–4 p.m.; Sun., 9 a.m.–4 p.m. $ B L D � �

PAN ASIAN

HUHOT MONGOLIAN GRILL2825 S. Glenstone Ave., Battlefield Mall, Springfield, 417-882-0300, huhot.com. Mongolian Grill. Create any ingredient and sauce combination you want, then watch a chef cook it. We like mixing up peanut, curry and spicy Szechuan sauces. Meals are unlimited here,

so you can try multiple combinations. Open Sun.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m. $–$$ L D � � � K ☎ �

NOVO ASIAN BISTRO2025 W. Sunshine St., Springfield, 417-719-4141, no-voasianbistro.com. Asian and American cuisines join forces in one restaurant at NoVo Asian Bistro. Whether you are in the mood for sushi or French fries, it’s got you covered. The beef bulgogi is yummy and huge, sure to satisfy those with hearty appetites. For an ap-petizer, the fried provolone wheel is not to be missed. We can’t wait to try the panko-crusted chicken. It’s

ash fried, topped with wasabi aioli, teriyaki eel sauce and lemon Cajun zest, and then served on cabbage with a side of steamed or fried rice. Open Mon.–Sat., 11 a.m.–2 p.m. and 4:30–9 p.m. $–$$ L D WIFI � � �

OCEAN ZEN, please see listing on p. 144

TASIA 4728 S. Campbell Ave., Springfield, 417-890-6789. Pan-Asian. If you have wide-ranging tastes, this spot is for you. Four Asian cuisines are represented on this restaurant’s menu: Japanese, Thai, Korean and Chi-nese. The fresh spring rolls are great here, especially with peanut sauce. The curry dishes are always a good bet if you want to try something new. Kids get free frozen yogurt with kid’s meal. Open daily 11 a.m.–2:30 p.m.; Mon.–Sat., 4–9 p.m. $ L D � � � K ☎

PIZZA

ARRIS’ PIZZA 1332 E. Republic Rd., Springfield, 417-881-7260, arrispizzaonline.com. Voted Best Pizza. Thin-crust piz-zas have a Greek air. Order the Athena with feta, pepperoni, olives, mushrooms and green peppers if you want to try one that bursts with avor. Try the gyro sandwiches, which you can order on a regular or whole wheat pita. The bruschetta is a great appetizer, and it’s presented differently than any other brus-chetta we’ve ever had. Open Tues.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m.; Sun., 11 a.m.–2 p.m., 5–9 p.m. $–$$ L D � � � M BEST

THE BIG SLICE 1450 E. Sunshine St., Springfield, 417-720-1928, the-bigslicespringfield.com. 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. Also on the menu are garlic knots, lasagna and a divine house vinaigrette. Indulge in the pepperoni pinwheels, and dunk them in zippy marinara sauce. Or order the spinach pizza, which is oh-so-luscious, garlicky, creamy and perfectly delish. It’s a nice change of pace from the meatier options. Open daily, 11 a.m.–10 p.m. $–$$ L D ��

BUD & WALT’S PIZZA & PASTA HOUSE701 McCroskey St., Suite 1, Nixa, 417-724-0070, budandwalts.com. The dough and sauce are made fresh daily from a recipe that’s been around since 1964. The Mediterranean pizza has a basil pesto sauce, chicken, artichoke hearts, olives, mushrooms and feta cheese—yum! You can even order take-and-bake pizza pies from this eatery, and they are pretty darn tasty. Open Mon.–Thurs. and Sat., 11 a.m.–9 p.m.; Fri., 11 a.m.–10 p.m.; Sun., 11:30 a.m.–9 p.m. $ L D WIFI � � K M ☎ �


BYO PIZZA431 S. Jefferson Ave., Ste. 100, Springfield, 417-501-8212, byopizza.com. BYO Pizza’s name says it all. You get to build your own pizza to your exact liking. With nine sauces, eight cheeses, multiple crust options and tons of toppings, the possibilities are endless. The set-up is similar to Chipotle’s or Subway’s: You stand at the counter and choose everything from the crust to the toppings. The restaurant also has scrumptious salads you can create the same way. Bonus: There are great vegan options on the menu as well. Open Mon.–Sat., 11 a.m.–10 p.m.; Sun., 11 a.m.–7 p.m. $ L

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CALGARO’S PIZZERIA & RESTAURANT210 S. Market St., Suite 124, Springfield, 417-351-5822, calgarospizzeria.com Italian. Dive into to delicious pizza, fresh salads and hearty burgers at this down-town Italian eatery. The pizzas are the main star here, and we’re particularly fond of the Fresh Lobster Pie, which is topped with white sauce, lobster, Roma toma-toes and spinach. Open Mon.–Thurs., 11 a.m.–10 p.m.; Fri.–Sat., 11 a.m.–3 a.m.; Sun., 11 a.m.–9 p.m. $– $$ L D � � � K M WIFI ☎

GARBO’S PIZZERIA 2101 W. Chesterfield Blvd., Suite C101, Springfield, 417-883-9010, garbospizzeria.com. If you love a loaded St. Louis–style pizza, try the Grandiose. It’s topped with practically everything. Try the Bavarian pizza for something a little different; it is topped with Canadian bacon and sauerkraut. The house salad is tasty, too, with a yummy house vinaigrette dressing that’s worth a try. Come in for a casual, laid-back atmosphere and a menu that also features pastas and sandwiches in addition to the pizza. Open Sun.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m. $–$$ L D � � � M �

G SANO S CHICAGO STYLE PIZZERIA3929 E. Seventh St., Suite E, Joplin, 417-623-9090; gusanospizza.com. This tasty pizza spot specializes in Chicago style pizza and offers up tons of tasty pies. Start with the Ditka, which comes to the table topped with pepperoni, crumbled Italian sausage, fresh jala-penos and fresh basil. Also try the tasty apps, some-thing from the big list of salads or one of the many hearty sandwiches. Hours vary by location. $–$$ L D � � � �

HOOK & LADDER PIZZA CO. 26 Downing St., Hollister, 417-336-4665, hookand-ladderpizza.com. If you find yourself in Hollister and craving some pizza, stop at Hook & Ladder Pizza Co. This spot serves up all your pizzeria favorites, from toasted raviolis to sub sandwiches. The specialty piz-zas look great, like the alfredo or the chicken bacon ranch. Wings can come topped with sweet Thai chili sauce, barbecue sauce, Frank’s hot wing sauce or a fi-ery Three-Alarm sauce for the daring. Open Mon.–Sat., 11 a.m.–9 p.m.; Sun., 11 a.m.–8 p.m. $$ L D � � ☎

IMO’S PIZZA 600 S. Pickwick Ave., Springfield, 417-862-1222; 636 W. Republic Rd., Springfield, 417-886-4667; imospizza.com. 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 Italian sausage. The cheesy bread is ridiculously indulgent and covered in a thick layer of melted provel cheese. Don’t forget about the sandwiches; they’re yummy, too. Both loca-tions open daily, 11 a.m.–9 p.m. $–$$ L D � � � � �

INCREDIBLE PIZZA COMPANY 2850 S. Campbell Ave., Springfield, 417-887-3030, incrediblepizza.com. It’s all about the buffet, which is filled with salads, soups, pasta, desserts, nachos and of course pizza gluten free crust is available . And you won’t want to come without the kids in tow. There are more than 100 games here to keep the kiddos entertained. We especially like taking part in a little laser tag. Open Sun.–Thurs., 11 a.m.–8 p.m.; Fri., 11 a.m.–9 p.m.; Sat., 10:30–9 p.m. $ L D � � K M ☎

parties

JAX AND GABE’S PIZZERIA 1282 E. Republic Rd., Springfield, 417-890-1311, jaxan-dgabespizzeria.com. This spot serves up delicious New York–style pizza by the slice or by the whole pie. We love the classic supreme pizza with pepperoni, sau-sage, green peppers, mushrooms, onions and black olives. But the specialty pizzas look great, too. Cus-tomers enjoy the spinach and garlic, and the house salad dressings are pretty tasty, too. Open Mon.–Sat., 11 a.m.–9 p.m. $$ L D � �

MASO PIZZA BAR3653 E. Sunshine St., Springfield, 417-720-1047. Ital-ian. Nicola Gilardi (who has lent his name to the deli-cious Nicola’s Italian restaurant has revamped his ca-sual nearby bar and eatery to focus on pizza. 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, paninis, pasta, soups and more. Open Mon.–Sat., 3 p.m.-close. . $$ D WIFI � � � �

MCSALTY’S PIZZA CAFÉ 1550 E. Battlefield, Springfield, 417-883-4324. A main-stay in Springfield, McSalty’s serves delicious pizza and has been part of the Springfield landscape for-ever. The Bear Pie is a tasty supreme that’s loaded up with lots of toppings. There are also sub sandwiches, and you can get pizza by the slice at lunchtime. Open Mon.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m. $ L D WIFI � � � M ☎

MR. G’S CHICAGO PIZZA202 N. Commercial St., Branson, 417-335-8156, mrgschicagopizza.com. 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 all of the pizza dough from scratch. For a hearty taste, dig in to the supreme pizza, which features homemade Italian sausage, green peppers, mushrooms, black olives, onion and pepperoni. We can’t wait to try the handmade crab rolls. Open Mon.–Thurs., 11 a.m.–8 p.m.; Fri.–Sat., 11 a.m.–9 p.m. $$ L

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OLD CHICAGO PIZZA & TAPROOM2040 E. Independence Rd., Springfield, 417-887-0100; 3320 S. Rangeline Rd., Joplin, 417-781-3000; oldchica-go.com. This place serves up Chicago-style thick-crust pizza with a lot of toppings for every taste bud. Try the double decker pepperoni for a spicy and indulgent treat, or the Thai pizza for something a little different. And this spot is as good for a night out as it is for a din-ner out: The beer list is not to be missed and features more than 1 varieties of tasty brews. Springfield location, open daily, 11 a.m.–midnight. Joplin location, open Sun.–Weds., 11 a.m.–midnight; Thurs.–Sat., 11 a.m.–1:30 a.m. $$ L D WIFI Joplin only � � � K �

PAPPO’S PIZZERIA 221 E. Walnut St., Springfield, 417-866-1111, pap-pospizzeria.com. 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 and cilantro. Also, be sure you try the meatballs. Crust and sauce are made fresh here. You can even get pizza by the slice if you are there at the right time. Open Mon.–Wed., 11 a.m.–10 p.m.; Thurs.–Sat., 11 a.m.–2 a.m.; Sun., 11 a.m.–9 p.m. $–$$ L D � � �

THE PITCH PIZZA & PUB 2924 E. Sunshine Ave., Springfield, 417-368-0277. This south side Springfield pizza joint has a bar and din-ing room, so whether you’re there for a family dinner or to grab a pint with friends, The Pitch Pizza & Pub has got you covered. With a menu full of pizza, pas-tas, salads, sandwiches and pub fare and a killer beer selection, there’s something to please just about ev-eryone. We’re partial to the creamy chicken and mush-room pizza topped with Alfredo sauce, a three-cheese blend, roasted chicken and portabella, shitake and crimini mushrooms. We’ve also heard the taco pizza, which uses Cesar’s Old Mexico’s refried beans and en-chilada sauce, is yummy. Restaurant open Mon.–Sat., 11 a.m.–10 p.m.; Sun., 11 a.m.–9 p.m.; pub open later. $ $ L D M WIFI � � � K

PIZANO’S PIZZA 106 E. Jackson St., Willard, 417-742-5115, pizanoand-sauce.com. 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. The Big Pig pizza is topped with barbecue sauce, pulled pork, bacon, onions and cheddar and mozzarella cheeses. Yum! The dough is made fresh daily, and there’s even a gluten-free option. Tues.–Fri., 11 a.m.–9 p.m.; Sat., 4–9 p.m. $–$$ L D � �

PIZZA BY THE CHEF 18050 Unit B, Business Route 13 (junction of Highways 13 and 76), Branson West, 417-272-8287, mypizz-abythechef.com. The pizza here is truly delish, and it starts with some really great ingredients. The dough and sauce are made on-site every day at this tasty pizzeria that serves up hand-tossed pies, tasty subs, gourmet salads, pasta and more. We can’t wait to try the luscious white pizza or the Chef Supreme pizza with twelve toppings. Come for the buffet Monday through Friday at lunch and Thursday at dinner. Open Mon.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m.; and seasonally on Sundays, 4–9 p.m. $–$$ L D �

PIZZA HOUSE 312 E. Commercial St., Springfield, 417-881-4073. 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. Our favorite thing there: Any pizza that includes breakfast bacon. Pizza House’s bacon is su-per crispy, and they aren’t stingy. Open Tues.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m. $ L D WIFI � �

ROCCO’S PIZZA & SUBS Multiple 417-land locations; roccospizzaandsubs.com. This Italian eatery specializes in New York–style pizza that has anybody who’s been to the east coast swoon-ing. It’s legit. Also on the menu are hot subs, like meat-ball or eggplant Parmesan, plus salads, calzones and a handful of pasta entrées. $–$$ L D � �

VITO’S KITCHEN 307 S. Jeffereson Ave., Springfield, 417-569-7555, vito-skitchen.net. The star of this restaurant has to be the


New York–style pizza. The crust is light, airy and crispy. The toppings range from bizarre to classic but are always delicious. Each week you’ll find cheese pizza and three special pizzas that are constantly changing. Stop by during Artwalk for a smorgasbord of tapas and Wednesdays for lunch. Open Wed., 11:30 a.m.–1:30 p.m.; Thurs.–Fri., 5–10 p.m. $ L D WIFI � � � �

PUBS, LOUNGES & BARS

CELLAR + PLATE 2916 S. Lone Pine Ave., Springfield, 417-894-2003, cellarandplate.com. An approachable wine list, relax-ing atmosphere and a variety of small plates makes Cellar + Plate an ideal pick when you’re looking for an experience and not just a meal. The staff is friendly and quick to recommend a wine if you feel out of your element. Start your meal with the Romesco Gouda Dip, which is made with tomatoes, garlic, red peppers, paprika, almonds and smoked Gouda. For something a little more substantial try the Spanish meatballs—a Mediterranean twist on the classic meatballs and mar-inara. Open Tues.–Thurs., 4–8 p.m.; Fri., 4–11 p.m.; Sat., noon–11 p.m. $ L D � � � WIFI � M

CLEAR LOUNGE at Hilton Branson Convention Center, 200 E. Main St., Branson, 417-243-3433. Just across the street from Branson Landing at the Hilton Branson Convention Center is Clear Lounge, a great place to grab a cock-tail with friends. This spot is home to tasty food, good music and fun drinks like the strawberry caipirinha. You can even step outside to enjoy a drink by the pool, a fire pit or a cozy cabana. Hours vary; open 1 p.m. at press time. D � � �

COYOTE’S ADOBE CAFÉ & BAR 1742 S. Glenstone Ave., Springfield, 417-889-7120; 807 N. Main St., Nixa, 417-725-6803, coyotes4wings.com. Voted Best Chicken Wings. This spot is known for its chicken wings; there are 4 avors. If you’re a sweet potato fry fan, Coyote’s also has those on the menu, and they are quite delish. There’s kara-oke Thurs.–Sat.; there’s a magician on Tuesday nights when kids eat free. Open Mon.–Thurs., 11 a.m.–mid-night; Fri., 11 a.m.–1:15 a.m.; Sat., 9 a.m.–1:15 a.m.; Sun., 9 a.m.–midnight $ B L D WIFI � � � K � � BEST

DRUNKEN MONKEY 1816 W. Division St., Springfield, 417-862-0809. This north side establishment is a great dive bar with a small but yummy menu. Try a pulled pork sandwich or one of their pizzas. Stop by for live music and cheap drinks and soak up the down-to-earth atmosphere. They also have a killer patio, which is the perfect place to take advantage of happy hour specials. Open Mon., 2–11 p.m.; Tues.–Sat., 11 a.m.–1 a.m. $ L D WIFI � � � �

DUBLIN’S PASS 2767 W. Republic Rd., Springfield, 417-877-7625; 317 Park Central East, Springfield, 417-862-7625, dub-linspass.com. This Irish pub offers a menu of Guin-ness-based drinks (try the Guinness with Blue Moon or the Guinness with root beer , plus tasty pub fare. To start, don’t miss the yummy Reuben rolls appetizer—egg roll wrappers fully loaded with delectable corned beef, Swiss cheese and sauerkraut, fried and served with a tasty side of Thousand Island dressing. Open Mon.–Thurs., 3 p.m.–1:30 a.m.; Fri.–Sat., 11 a.m.–1:30 a.m.; Sun., 11 a.m.–midnight. $ L D WIFI � K � � � M ☎


DUGOUT BAR & GRILL & SPORTS & MUSIC1218 E. Trafficway St., Springfield, 417-866-2255, dug-outsgf.com. This spot serves up meals that are not your typical bar food. Don’t miss the big entree salads or the delicious Cuban sandwich. We also love their crispy French fries. Open Mon.–Thurs., 11 a.m.–10 p.m., Fri.–Sat., 11 a.m.–10:30 p.m., Sun., noon–9 p.m. $–$$ L D � � � �

EBBETS FIELD1027 E. Walnut St., Springfield, 417-865-5050. The piz-zas, burgers and wings are tops here, especially the Duke burger. Yum! We also like the BLT. It’s a classic, but they do it really well. We love the pizza that comes topped with hot sauce. The hand-cut French fries here are always crispy and perfectly delicious. Kitchen open Mon.–Tues., 11 a.m.–10 p.m.; Weds.–Thurs., 11 a.m.–10:30 p.m.; Fri.–Sat., 11 a.m.–11 p.m.; Sun., 11 a.m.–9 p.m. $ L D � � � K M �

ERNIE BIGG’S DUELING PIANO BAR505 Branson Landing, Branson, 417-239-3670, erniebiggs.com This piano bar serves up more than great tunes. It has a small but yummy menu of gour-met pub grub filled with appetizers, sandwiches and pizza. The pizzas are thin crust and super popular. Build your own pizza from a variety of toppings to personalize your late-night snack. Open Mon.–Sat., 6 p.m.–12:30 a.m.; Sun., 6 p.m.–midnight D WIFI � � � M

FINNEGAN’S WAKE307 South Ave., Springfield, 417-869-1500. The food is affordable Irish fare with hearty dishes like meaty shepherd’s pie. We love the grilled chicken pasties—those are puffed pastry filled with chicken, veggies, cheese and pesto. Don’t miss the Guinness beer cheese or the beef and barley soup (which is a hearty favorite that leaves us wishing for more . Open Tues.Sat., 11 a.m. to bar close. $ L D � � �

GALLOWAY STATION1281 E. Republic Rd., Springfield, 417-881-9730. We love the Rajun Cajun burger with bacon, Swiss cheese and spicy seasonings. And we can’t get enough of the super yummy fries and freshly made potato chips dipped in homemade spicy ranch. The wraps and gyros are also delish here. Be sure to grab a seat on the patio for some dinner in the fresh air. Kitchen open Mon.–Sat., 11 a.m.–midnight; Sun., noon–8 p.m. $ L D � � � K �

THE GOLDEN GIRL RUM CLUB137 Park Central Square, Springfield, 417-425-5162, thegoldengirl.com. Voted Best Cocktail Menu. This tiki bar serves up handcrafted cocktails and a made-from-scratch, eclectic, internationally inspired menu. Try the Thai sticky wings for an unusual twist on a bar staple. The sandwiches are yummy, especially the GG Staff Special, which is made with house Korean BBQ pulled pork, house kimchi mayo, and quick-pickled cucum-ber. After 9 p.m. on Fridays and Saturdays, Golden Girl serves homemade ramen and artisan pizzas. Open Tues.–Sat., 5 p.m.–1 a.m. $ L D WIFI � � � � BEST

HARBELL’S GRILL & SPORTS BAR315 Park Central West, Springfield, 417-862-0477. Lots of items on the menu here have a barbecue twist and feature sweet and smoky barbecue sauce. Don’t miss the super-smoky chicken wings (we like the mild buf-falo sauce the best or one of the great burgers. Also yummy: the Smoky Philly (it’s like a Philly cheesesteak sandwich, but with a barbecue sauce twist . Open for lunch and dinner daily. $ L D � � � �

J.O.B. PUBLIC HOUSE319 E. Walnut St., Springfield, 417-831-1158. Pop into J.O.B. Public House for some seriously tasty drinks including a great whiskey selection . Don’t miss their

twist on the hot toddy. J.O.B serves up tasty food, as well. The French fries here are seriously so delicious. Don’t miss the cubicles, delicious mini-sandwiches. Open Mon.–Fri., 11 a.m.–1 a.m.; Sat., noon–1 a.m. $ L

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LINDBERG’S TAVERN318 W. Commercial St., Springfield, 417-868-8900, lindbergsbar.com. Forget about basic bar food. This storied watering hole and music venue goes above and beyond with creative takes on hearty comfort food classics. We love The Daily Special, aka Lind-berg’s signature cashew chicken poutine. Don’t miss out on Sunday brunch. We can’t wait to try the crab eggs Benedict made with poached crab and fried green tomatoes. Open Mon.–Sat., 11 a.m.–1 a.m.; Sun., 12 p.m.–midnight. $ L D M WIFI � � � �

MISSOURI SPIRITS507 W. Walnut St., Springfield, 417-501-4674, missourispirits.com. This distillery and bar has a small food menu that pairs well with its artisanal cocktails. It is eclectic and packed with

avor, focusing on sandwiches and small plates. We recommend the Fried Bologna Sammie. Trust us. It’s served with an orange marmalade that puts the whole thing over the top. The B.L.T. is also killer. And, on your way out, pick up a bottle of one of its small-batch liquors. Open Tues.–Fri., 4 p.m.–midnight; Sat.–Sun., noon–midnight; limited food on Tuesdays $ D � � �

THE MUDLOUNGE 321 E. Walnut St., Springfield, 417-865-6964, mud-housecoffee.com. We love all the cozy seating here, and we love the menu that’s packed with 90 beers from all over the world. There’s a large selection of single malt Scotch, and this place offers up one of the best bloody marys around. It’s super peppery Try the hummus or the Blue Moon fondue if you’re in the mood for an appetizer. Also yummy: sandwiches (like the one with portobello mushrooms . Open Mon. Sat., 4 p.m.–1:30 a.m. $ WIFI � � � �

OUTBACK PUB1924 W. Hwy. 76, Branson, 417-334-7003, outback-branson.com. This Australian–inspired spot boasts two bars, an outdoor party deck and extensive beer list. Enjoy live music most evenings. Try the corn-meal breaded catfish, hand crafted burgers or hearty Reuben. We can’t wait to try the fresh-from-the-smok-er barbecue. Open Mon.–Sat., 11 a.m.–1 a.m.; Sun., 11 a.m.–midnight $ L D WIFI � � � �

PARLOR 881111 E. Republic Rd., Springfield, 417-882-8882, par-lor88.com. There are 88 beers, 88 wines and 88 mar-tinis in Parlor 88’s drink menu. That means you head there with a crowd and know that everybody will find something they like. There are also plenty of delicious apps: Try the Italian Duo Panini, or the $2 burgers on Wednesdays. Open Mon.–Sat., 3 p.m.–1 a.m.; Sun., 3 p.m.–midnight. $ D WIFI � � � M ☎ �

PATTON ALLEY PUB313 S. Patton Ave., Springfield, 417-865-1188. The beer-cheese fondue is a longtime favorite here. Order it as an ooey-gooey topping on your French fries. This place also serves up some really tasty wings, and they even serve lunch. There are 42 beers on tap, and 110 bottles. Come for some fun filled trivia on Thursday


and Sunday nights. Open Mon.–Fri., 11 a.m.–1 a.m.; Sat., 2 p.m.–1 a.m.; Sun., 2 p.m.–midnight $ L D WIFI � � �

THE ROOST BAR AND GRILL2025 W. Sunshine St., Ste. 104, Springfield, 417-865-4000, roostbarandgrill.com. There are 19 pizzas and 23 burgers here. Try the Roost burger (a double cheese-burger with egg . We love the boneless chicken wings in classic buffalo sauce. They are crunchy, tender and just spicy enough for a bit of a hot kick. Open Mon.–Sat., 11 a.m.–1 a.m.; Sun., 11 a.m.–midnight $ L D WIFI � � � K �

SCHULTZ & DOOLEY’S2210 W. Chesterfield Blvd., Springfield, 417-885-0060. Burgers and beer are always a tasty combo, and the burgers are a standout at this nighttime hotspot in Chesterfield Village. They’re pretty darn tasty, espe-cially paired with the hand-cut French fries! Fun fact: Schultz & Dooley’s won the 417 Magazine Food Wars burger battle. $ L D � � �

SCOTCH & SODA310 South Ave., Springfield, 417-719-4224, thescotchandsoda.com. Although known for its vast selection of Scotch and specialty cocktails, Scotch & Soda serves up a select but tasty menu of sandwiches and small plates. The Cubana sandwich can’t be beat and comes with kettle potato chips or a delicious broccoli salad seriously, the broccoli salad is good . And any meal here is improved by a couple of ounces of the house made Scotch beef jerky. It also offers a mean brunch. Order the Black Forest ham and white cheddar cheese wa e, and you won’t be disappoint-ed. Open Tues.–Sat., 5 p.m.–bar close; brunch is served on Sundays, 11 a.m. –3 p.m. $ B D WIFI � � � �

SPRINGFIELD BREWING COMPANY305 S. Market Ave., Springfield, 417-832-8277, spring-fieldbrewingco.com. Voted Best Beer Menu and earned an Editors’ Pick for its Halfski beer portions. Try the fish and chips paired with the beers that are brewed on-site. Also delicious are the burgers and the warm-and-gooey mac and cheese. Don’t miss the creative breakfast fare on the weekends. Live music. Tues.–Sun. Open Sun., 8 a.m.–11 p.m.; Mon.–Thurs., 11 a.m.–11 p.m.; Fri., 11 a.m.–midnight; Sat., 8 a.m.–midnight. $$ B L D WIFI � � � K M � BEST

VINO CELLARS WINE SHOP & LOUNGE2137 W. Republic Rd., Springfield, 417-773-1985; 15038 Business Hwy., 13, Branson West, 417-773-1985, vcellars.com. Small plates, snacks and tapas make up the menu at this comfortable spot. The gor-ganzola bacon dip is popular as is the asiago spinach dip. Indulge in a glass of wine from a rotating selection. You can also enjoy any of the bottles from the wine shop, and there’s no corking fee. Springfield location open Mon.–Thurs., 11 a.m.–8 p.m. or later; Fri–Sat., 11 a.m.–9 p.m. or later; Branson West location open Tues.–Thurs., 10 a.m.–7 p.m. or later; Fri.–Sat., 10 a.m.–8 p.m. or later $ L D � WIFI � �

W.F. CODY’S3138 E. Sunshine St., Springfield, 417-887-8083. The cheeseburgers are a specialty at this restaurant, and they are reliably enormous. Don’t miss the gigantic ham and cheese sandwiches, another customer favor-ite. They’ve been customer favorites for a super-long time, so if you haven’t tried them yet, you’re in for a treat. Open daily, 11 a.m.–1:30 a.m. $ L D WIFI � � � K M

SEAFOOD & FISH

CRABBY’S SEAFOOD BAR & GRILL, please see listing p. 142

HEMINGWAY’S BLUE WATER CAFÉ1935 S. Campbell Ave., Springfield, 417-891-5100, hemingwaysbluewatercafe.com. There’s a loaded buf-fet every day at this restaurant. The alligator appetizer and the coconut shrimp are favorites. Try the Baha-mian Mixed Grill for a meal of salmon, shrimp and mahi mahi. If you bring the kids, they’ll love checking out the giant aquarium inside the restaurant. Brunch is served on Sundays. Open Mon.–Sat., 7 a.m.–10 p.m.; Sun., 9 a.m.–8 p.m. $$ B L D � � � K M ☎

ROCKBRIDGE RESTAURANTCall for directions to the ranch in Rockbridge; 4297 County Rd. 142, Rockbridge, rockbridgemo.com. This fishing and game lodge is home to a restaurant that specializes in all things trout. Don’t miss the delicious blackened trout entr e. A staff favorite is the trio appetizer that features smoked trout, smoked trout salad and smoked trout pate. It’s irresistible. There are also steaks and cobblers. While you’re there, head across the parking lot and grab a drink in the bar inside the old mill. Smoking in designated areas only. Open daily 8 a.m.–8 p.m. $ B L D WIFI � � K M ☎

WHITE RIVER FISH HOUSE5 Bass Pro Drive, Branson, 417-243-5100, whiteriver-fishhouse.com. Want to indulge in a little waterfront dining right in Missouri? This is your spot. It’s at Bran-son Landing, right on Lake Taneycomo. We love the delicious fresh cornbread that comes with your meal. The freshwater fish is great, especially the almondcrusted trout or cornmeal fried catfish. For an appe-tizer, try the smoked wahoo dip. Another app to try: the mushroom caps stuffed with venison sausage. If you aren’t in the mood for seafood, the burgers here are pretty tasty, too. Open Mon.–Sat., 11 a.m.–10 p.m.; Sun., 11 a.m.–8 p.m. $$ L D � � � K M �

STEAK

BUCKINGHAM’S STEAKHOUSE, please see list-ing p. 142

CHARLIE’S STEAK, RIBS & ALE3009 W. State Highway 76, Branson, 417-334-6090. In addition to tasty steaks, this spot serves up some killer barbecue. Don’t miss the hand-rubbed pork ribs, the bacon wrapped filet or the chicken fried steak. Open daily 11 a.m.–11 p.m. $$ L D � � �

FLAME STEAKHOUSE, please see listing p. 142

JIMM’S STEAKHOUSE, please see listing p. 144

LEVEL 2 STEAKHOUSE, please see listing p. 144

OUTBACK STEAK & OYSTER BAR1914 W. Hwy. 76, Branson, 417-334-6306, outback-branson.com. Voted among the 5 Best Branson Restaurants. There are plenty of standout dishes at this Australian-themed steakhouse and oyster bar. Outback serves hand cut, aged steaks using Certified Hereford Beef that’s raised locally. The alligator tail is a specialty here, as are the ultra-fresh oysters, which are shucked by hand. For a tasty and filling side, try


out the Taz taters—perfectly crispy fries topped with cheese and bacon and served with a side of creamy ranch dressing. Another favorite among customers is the rack of lamb. Smoking in designated areas only. Open daily at 11 a.m. Closing time varies seasonally. $$ L D WIFI � � K � BEST

OUTBACK STEAKHOUSE3760 S Glenstone Ave., Springfield, 417-890-5900, outback.com. The steaks are the specialty, and every-body loves the Bloomin’ Onion. The coconut shrimp are also delicious. And you can’t go wrong with a juicy sirloin steak, either. Open Mon.–Thurs., 4–10 p.m.; Fri., 4–11 p.m.; Sat., noon–11 p.m.; Sun. noon–9 p.m. $$ L

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RED OAK STEAKHOUSEDownstream Casino Resort, 69300 E. Nee Rd., Quapaw, Oklahoma, 1-888-396-7876, downstreamcasino.com. If you head to Downstream Casino for a weekend getaway, don’t forget to make a reservation at Red Oak Steakhouse. Dry-aged prime steaks are served in this restaurant’s fine dining atmosphere. While you’re there, enjoy the casino that’s just outside the doors. The sides are all delicious here, and the desserts are pretty darn tasty, too. Open Sun–Thurs., 5–9 p.m.; Fri.–Sat., –10 p.m. $$ D � � � ☎

RERICO BRAZILIAN GRILL3371 E. Montclair St., Springfield, 417-881-8882, rericogrill.com. Are you a huge fan of all things meaty? Try 18 kinds of meat for dinner, all sliced tableside. Dinner also comes with beef soup, soft rolls and unlimited trips to the cold bar that’s packed with things like fresh cheese, pasta salads and more. At lunch, try the panko pork loin with barbecue glaze and big sweet potato fries. Open daily at 11 a.m. Clos-ing time varies seasonally $ L D WIFI � � � K M ☎ �

STEAK INN22290 Waters Edge Dr. on Hwy. 39, Shell Knob, 417-858-6814. A perfectly cooked steak doesn’t have to come with a huge price tag. These steaks won’t break the bank, and they are cooked to perfection and taste great with garlic bread. If you’re really hungry, take your appetite and order The Boss cut. Not in the mood for a juicy steak? Try the portobello mushroom appe-tizer. Diners also love the creamed onions on the salad bar and the tabbouli. Open Sun., Tues.–Thurs., 5–close p.m.; Fri.–Sat., 5–9 p.m. $–$$ D � � � K M ☎

WILDER’S STEAKHOUSE1216 S. Main St., Joplin, 417-623-7230, wilderssteak-house.com. American. Voted among the 5 Best Joplin Restaurants. 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, chicken, pork chops and more. Don’t miss the three onion soup or the tru e macaroni and cheese. Salads look great, too, like the spinach salad topped with goat cheese, red onion, applewood-smoked bacon, crimini mushrooms and a balsamic vinaigrette. Open Mon.–Thurs., 5–9:30 p.m.; Fri.–Sat., 5–10 p.m. $$$ D � � � ☎ BEST

TEA ROOMS

BETH’S BAKE SHOPPE & TEA ROOM1645-D W. Republic Rd., Springfield, 417-866-5533, bethsbakeshoppe.com. Try a chicken salad sandwich—

served on cinnamon raisin bread. If you’re in the mood for salad, we love the spinach salad served with warm bacon vinaigrette, and the gigantic couscous salad loaded with fresh veggies and Feta cheese. But first, marvel over everything in the dessert counter; every single cookie here is delicious, but we’re partial to the chocolate chip. Tea room is open Mon.–Sat., 11 a.m.–2 p.m.; bakery open 10 a.m.–5 p.m. $ L � � K M

BLACKBERRY LANE TEA ROOM & FLORAL SHOP16052 U.S. Hwy. 160, Forsyth, 417-546-5848. This cute little Forsyth spot is perfect for enjoying lunch with the girls. The menu spans salads, sandwiches and tasty soups like the chilled strawberry soup. Try a

avored tea or the homemade strawberry lemonade. Customers clamor for desserts like the house-made blackberry cobbler. Open Tues.–Fri., 11 a.m.–2 p.m. $ L � � K M

GARDEN TEA ROOM201 Helena Ave., Rogersville, 417-753-4777, This tasty little tea room is tucked away behind a furniture store in Rogersville. The crustless quiches change daily, and they are a different take on this tea room classic. Be sure and try the chicken salad sandwich on a crois-sant. It has tasty bits of dried apricot inside. Yum! And don’t miss the homemade miniature beer bread. It is so good. Open Mon.–Sat., 11 a.m.–2 p.m $ L � �

MAGGIE MAE’S TEA ROOM206 W. Fourth St., Miller, 417-452-3299. This long-time favorite has been in business since the mid-1990s, and it’s a must-try 417-land tea room. The menu features plenty of tasty tea room fare including sand-wiches, soups and salads. The desserts are fantastic, so be sure to try the strawberry shortcake when they have it; it’s delish. Open Mon.–Sat., 11 a.m.–2 p.m. $ L � � ☎ K M WIFI

MS. GILMORE’S TEA ROOM AND VINTAGE SUITCASE211 E. Commercial St., Springfield, 417-886-7000, rob-insvintagesuitcase.com. Editors’ Pick for Best Place to Play Hooky with Girlfriends. The daily specials and desserts are the star of this quaint tearoom and pastry shop on Commercial Street. There is always a quiche and soup of the day as well as sandwich specials. The bacon and spinach quiche is a customer favorite. Desserts range from French pastries to made-from-scratch pies and decadent cakes. We can’t wait to try the strawberry buttercream cake. Don’t miss the monthly dinners featuring a variety by Roland Parny. Tea room is open Mon. –Fri., 11 a.m.–2 p.m.; Sat., 11 a.m.–3 p.m. bakery is open Mon.–Fri., 10 a.m.–4:30 p.m.; Sat., 10 a.m.–5 p.m. $ L WIFI � � M BEST

RELICS ANTIQUE MALL TEA ROOM2015 W. Battlefield, Springfield, 417-885-0013. Favor-ites at this tea room include the puff pastry uiche and chicken Waldorf salad served on a fresh croissant. And for your drink, try out a different tea every time you visit this spot serves 1 kinds . Feed your sweet tooth with the warm scones here, filled with cranberries and nuts and served with freshly made Devonshire cream and jam. After your meal, take some time to explore the enormous and expansive Relics Antique Mall. It’s a stellar way to while away the afternoon, and maybe find a little treasure to take home. Open Mon. Sat., 11 a.m.–3 p.m.; Sun., 12–3 p.m. $ L � � K M

RUBY LENA’S TEA ROOM & ANTIQUES224 W. Main St., Branson, 417-239-2919. There are

great salads at this little tea room on Branson’s Main Street. It’s just up the street from Branson Landing, making it a great place to walk to after you’ve finished up all your shopping. Consider indulging in one of the hearty lunches, like meatloaf or chicken and dump-lings. For dessert, make sure you try the pies, especial-ly coconut cream with meringue. Then you can pop into the adjoining antique shop to browse a bit. Open Tues.–Sat., 11 a.m.–3 p.m. $ L � � K �

SPRING CREEK TEA ROOM107 S. Third St., Ozark, 417-582-1331. Voted Best Chicken Salad. The homemade desserts at Spring Creek Tea room in Ozark are to die for. Be sure to order the one you want quickly before they run out. (And if Butterfinger pie is an option, snag it uick Don’t miss the veggie sandwich, the strawberry soup or the chicken salad on the restaurant’s menu filled with classic tea room fare. This little place is hopping at lunch time, so if you have to wait for a table you can spend the time perusing the booths at the attached antiques shop. Open Tues.–Sat., 10:30 a.m.–2 p.m. $ L � � K BEST

THAI

RAMA THAI CAFÉ1129 E. Walnut St., Springfield, 417-865-3204. Earned an Editors’ Pick for Best Lunch Break Steals.Step into a charming historic house on Walnut Street, and you’ll see why people are loving Rama Thai. The restaurant 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. We love the drunken noodles and couldn’t get enough of the potent and delicious tom yum soup that was bursting with ginger, galangal and lem-ongrass avors. Open Mon. Thurs., 11 a.m. p.m., 4–9 p.m.; Fri. and Sat., 11 a.m.–2:30 p.m., 4–9:30 p.m.; Sun., 12–2:30 p.m., 4–9 p.m. . $–$$ L D � K � BEST

THAI PEPPERS RESTAURANT 1411 E. Sunshine St., Springfield, 417-882-1979. Try the Bangkok duck (or any of the duck dishes; they are delish here . One of our favorites is the spicy string bean entrée with chicken, or the prik king chicken ordered extra spicy. For something packed with avor, don’t miss the delicious green curry or the comforting massaman curry. Open Mon.–Fri., 10:30 a.m.–2:30 p.m., 4:30–9:30 p.m.; Sat.–Sun., noon–2:30 p.m., 4:30–9 p.m. $$ L D � � � K ☎

THAI THAI CUISINE1615 W. Highway 76, Branson, 417-334-9070, thaithaibranson.com. If you’re in Branson and looking for a satisfying Thai meal, Thai Thai Cuisine is a great option. It offers really great Thai food and a sweet staff. The panang curry is delicious, and it’s served on a little bed of fresh spinach. The yellow curry is Thai comfort food, and it’s served up with plenty of big and hearty potatoes and carrots. Open Mon.–Sat., 11 a.m.–3 p.m., 4:30–9 p.m.; Sun. 11 a.m.–3 p.m., 4:30–8:30 p.m. $–$$ L D � � K

THAI TIME CAFÉ1804 E. 32nd St., Joplin, 417-781-0055. All of your favorite Thai avors make an appearance on the menu here. Customers love the pumpkin curry. Don’t miss the Larb Mae Janla: ground chicken cooked with spicy chilis and served with lettuce that’s perfect for making wraps. For a vegetarian treat, try the crispy mock duck


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with your choice of red curry or gra pow sauce. Open Sun.–Thurs. 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–9:30 p.m. $–$$ L D K� �

THAI XPRESS948 S. Glenstone Ave., Springfield, 417-865-0101.When you visit this friendly spot, don’t miss the Mag-ic Noodle, mango curry chicken and volcano shrimp dishes. They are all tasty. We’ve also heard that the green curry is particularly delicious. And the massa-man curry is a sure bet for a mega-tasty meal. Open Mon.–Thurs., 11 a.m.–8 p.m.; Fri., 11 a.m.–9 p.m.; Sat., 11 a.m.–9 p.m. $ L D � �

TONG’S THAI RESTAURANT3454 S. Campbell Ave., Springfield, 417-889-5280. This spot serves up a menu packed with tasty Thai avors, and the Esarn lettuce wraps are a longtime customer favorite. Don’t forget about the Thairito, a tasty dish that’s unique to Tong’s. The basa in basil sauce is a delight. The pad Thai and the savory crab Rangoon are among the best in town. Full bar. Open Mon.–Fri., 11 a.m.–2:30 p.m.; Mon.–Sat., 5–10 p.m. $–$$ L D WIFI � � � ☎

VIETNAMESE

ASIA EXPRESS2462 S. Campbell Ave., Springfield, 417-883-2462. Don’t miss the pho dac biet, a beef noodle soup with thinly sliced brisket, tripe, tendon and meatballs with onions and cilantro. It’s served with sprouts, basil, lime and jalapeños on the side, so you can customize your bowl of soup. Open Mon.–Sat., 11 a.m.–9 p.m. $ L D � � K ☎ �

BAMBU1338 E. Battlefield, Springfield, 417-881-9881. The pho is a specialty here. You can add spice, herbs, jalapeños and sprouts to customize it. (Our favorite way to do it: Use all of the herbs, half of the sprouts, a couple of jalape os and a generous s uirt of Sriracha. Order a taro boba drink with your meal, and don’t miss the delicious fresh spring rolls or the spicy beef noodle soup. Open Mon.–Thurs., 11 a.m.–9 p.m.; Fri.–Sat., 11 a.m.–10 p.m.; Sun., 11 a.m.–6 p.m. $ L D WIFI � � � K ☎ �

PHO KIM3433-C S. Campbell Ave., Springfield, 417-883-9999, phokimspringfield.com. Here you can fill up on Viet-namese staples like pho, spring rolls, bahn mi sand-wiches and more at Pho Kim. Everything we’ve tried is good, but the Pho soup is the star. The broth is rich and complex and full of avor. And if you’ve never tried Vietnamese coffee, Pho Kim is the place to start. So sweet, but so good. Open Mon. and Wed.–Sat., 11 a.m.–8:30 p.m.; Sun., 11 a.m.–7:30 p.m. $ L D WIFI � �

SAIGON SANDWICHES1631 N. Glenstone Ave., Springfield, 417-351-4244. Shake up your sandwich routine by dropping by Sai-gon Sandwiches. This Vietnamese sandwich shop serves up traditional Vietnamese banh mi served on homemade hoagies—in fact, all the foods, sauces, juices and shakes are homemade. Opt for the tender yet spicy pulled pork barbecue sandwich with Chi-nese barbecue sauce. The menu also offers rice based dishes, breakfast buns, steamed dim sum dumplings and fresh pressed juices. Open Mon.–Thu., 11 a.m.–8 p.m.; Fri.–Sat., 11 a.m.–9 p.m.. $ B L D � �


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Julia & Jeff Bentley

Eric & Pam Witthohn, Lindsey & Rob Gully

Lyn & Tony Foster

Peyton Andrews, Chasity Hance

Josh & Andrea Mueller

Lydia Eck, Stephanie Woodall

Brent & Adrienne McCoy

Josh & Stephanie Pruschen

[ PEOPLE PICS ]

Guests at Spring�eld Catholic Schools’ Emerald Evening

had a dazzling time. Masked attendees enjoyed cocktails,

including complimentary beer, and dinner in addition to late-

night snacks. When they weren’t tucking into a scrumptious meal

by University Plaza Hotel & Convention Center, they could

peruse and bid on the many silent auction items or save up

their cash for the live auction.

emerald

EVENING

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DateMarch 25

Benefiting OrganizationSpringfield Catholic Schools

Money Raised$258,000

Number of Guests372

LocationUniversity Plaza Hotel & Convention

Center

Attirecocktail, masks encouraged

FoodUniversity Plaza Hotel &

Convention Center

EntertainmentDiamond Empire Band

SponsorsArvest Bank; Brittnee & Matthew Mayse;

Charlie & Mary Beth O’Reilly Family Foundation; O’Reilly Hospitality Man-

agement LLC; Houlihan’s; DoubleTree by Hilton; Hilton Garden Inn; Towneplace Suites Marriott; Macadoodles; O’Reilly

Auto Parts; Prime Inc.; 417 Magazine; Springfield Underground; Mike & Jill

Headley, Tal & Rosalie O’Reilly Wooten Family Foundation; Jeff & Lynn Tynes;

and many more


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Zach & Lindsey Swartz, Shari & Clint Hoffman

Stephanie Hesser, Emily Givens, Marin Thompson

Becca Murdaugh, Melissa Bade

Justin & Holly Foss

Rachel Fuhrman, Stephanie Hesser, Brandi Delville, Meredith Bosso

Clyde & Christy Howell

Hannah Sanders & Nate Dunville

Jeremy & Angela Myers

[ PEOPLE PICS ]

Junior League of Spring�eld, MO’s annual charity event sparkled with an “All That Glitters” theme. The sold-out event included a live and silent auction, a trip raf�e and, true to the diamond theme, a jewelry auction featuring a piece from Maxon’s Diamond Merchants. Guests at the event sipped on wine provided by Ruby’s Market and beer provided by Mother’s Brewing Co. while nibbling on dishes by Simply Delicious.

JLS Charity

Ball

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DateApril 1

Benefiting OrganizationJunior League of Springfield, MO

Money Raised$57,000

Number of Guests250

LocationVeridian Event Center

Attirecocktail

FoodSimply Delicious

EntertainmentThe Detectives

SponsorsThompson Sales Company; Custom Metalcraft; Bailey Pyle Builders; 417 Magazine; McAllister Coaching LLC; Johnstone Supply; Ron & Lezah Stenger; Ron & Janice Penney; BKD CPAs & Advi-sors; Pioneer Outdoor; Signal Scrivener Oil Company; Ozarks Elder Law; and many more


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This annual event by the Foundation for Spring�eld

Public Schools honors outstanding teachers and

educators. Guests enjoyed red carpet photos, a silent auction

and door prizes from Xtream, Andy B’s Restaurant and

Entertainment, Hotel Vandivort & The Order, Republic Ford Lincoln and more. Emcees Joy Robertson and David

Oliver of KOLR 10 News and Ozarks Live helped present the awards, which included Turner

Reading Awards, Rookie of the Year and Librarian of the Year. The winner of the 2017–2018

Teacher of the Year award was Daniel Gutierrez, Reed

Academy vocal music teacher.

DateApril 17

Benefiting OrganizationFoundation for Springfield Public

Schools

Money Raised$73,278

Number of Guests770

LocationOasis Convention Center

AttireBusiness Casual

Food Oasis Convention Center

Sponsors417 Magazine; Missouri State Universi-ty; Commerce Bank; Esterly, Schneider

& Associates Inc.; Johnstone Supply; KPM CPAs & Advisors; Kelly Education-al Staffing; Mercy; Mark & Lori Nelson;

Xtream; and many more

SPS Teacher Appreciation

Banquet

Jessica Wilson, Cassandra Schmidt, Emily Keffer, Brittany Carter

Nichole Lemmon, Bruce Douglas, Allison Pilley

Joy Robertson, David Oliver Courtney & Rich Dameron

Sarah Evans, Rich Dameron, Courtney Ellis, David Rice Chris & Jenny Talburt, Henry Talburt, Jackson Talburt

Pam Holmes, Jenny Talburt Dawn Snapp, Alicia Johnson


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Guests at Spring�eld Ballet’s Princess Tea & Fashion Show were in for a night of magic—and fashion. The event kicked off with a pre-reception VIP party, followed by a stylish fashion show featuring looks from Dandylions, Harem & Company, JellyBeans, Lularoe, STAXX, Matilda Jane Clothing, MODERN Society and Torn Boutique. A special preview of the ballet’s production of Alice in Wonderland followed.

DateApril 2

Benefiting OrganizationSpringfield Ballet

Number of Guests260

LocationHickory Hills Country Club

AttireSunday best

FoodHickory Hills Country Club

Entertainmentperformance by the Springfield Ballet

SponsorsThe Guesthouse Event Design & Rental; Central Bank/Trust Compa-ny; Emerald Salon & Spa; Lollie Pop Designs; Ozarks Creative Productions; KPM CPAs & Advisors; Little Sunshine’s Playhouse & Preschool; Trend Man-agement Inc.; Titanic Museum Branson; Mears Floral Products; Hickory Hills Country Club; 417 Magazine

Princess Tea and Fashion Show

Courtney Ungaro, Addison Ungaro Chloe Cromley, Heejung Cromley

Melissa Nichols, Aiden Nichols Lama Darrouj, Alyssa Darrouj, Kamiya Darrouj

Pam Stevens, Sylvia Reynolds, Jenny Reynolds Khloe Beshears, Eva Beshears

Liv Burris, Britny Goodman, Kyah Goodman Anna Hall, Danaysia Schmehl, Alexandra Rosen




Light it Up PHOTO BY NICOLE WOLFE | [email protected]

Last summer Nicole Wolfe and her family watched the Hammons Field Fourth of July fireworks from Jordan Valley Park. An amateur photographer, Wolfe took the opportunity to capture this explosive photo.

EMAIL your high resolution parting shot submissions to [email protected] or MAIL a disc with photos to 2111 S. Eastgate Ave., Springfield, MO 65809See your photo in

417!

PARTING SHOT


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