If you like sushi and the fiery fun of Nakato, you’ll like Ohana. Just don’t expect a hibachi clone.

By Katie Pollock

Estelle’s in Mount Vernon is a cozy spot with a menu full of soul-warming, belly-filling goodies.

By Katie Pollock

Peabody's brings warm charm to Commercial Street.

By Katie Pollock

Ozark's Angeli offers bold Mediterranean flavors with heavenly names and low prices.

By Katie Pollock

How far would you drive for perfect calamari? We’d drive all the way to Crabby’s Seafood Bar & Grill in Joplin.

By Katie Pollock

Kai, one of downtown Springfield’s newest restaurants, mixes an impressive menu with super-swanky décor.

By Katie Pollock

A round-up of tastings at local wine shops. Cheers!

By Brian Goodell

Syrah, leather tack and bacon cheese: This is the stuff that Diamond Ridge Market is made of.

By Brian Goodell

Galloway Village Tea Room closes, Agrario stays open and more local dining happenings.

By Gregory Holman

How Springfield’s Asian restaurant scene is going upper-crust.

By Evan Fisk

Brazilian cuisine joins Springfield's food-map.

Gregory Holman

Not enough SoMO taste buds rallied around this fine-dining experience.

Gregory Holman

William Mauk of Clary’s suggests uses for this sturgeon-egg indulgence.

By Tiesha Miller

Spend a little or spend a lot, and add some flavor to your meal with balsamic vinegar.

Katie Pollock

Things we're raving about—and ordering seconds of—this month.

By The Editors

By The Editors

Culinary items that have passed our taste buds and meet our approval.

By The Editors

Chosen by the editors of 417 Magazine, these seven dishes have passed our taste buds and made us rave.

By The Editors

Chosen by the editors of 417 Magazine, these seven dishes have passed our taste buds and made us rave. Ranked by Yummy.

By The Editors

A sneak peek at the June issue's contents, on newsstands by June 8: See our monthly roundup of the best in food and drink!

The Editors

Notes on J. Buck's Restaurant, the upscale St. Louis-based chain now open at Battlefield Mall.

Gregory Holman