Dining Discoveries

If variety is the spice of life, this feature is all the seasoning you need to add a little vim and vigor to your dinners out.

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

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Red Banded Rockfish + Miso soup, Fava Beans, Kumquat , Mustard, Black Garlic

The star of the show at Branson’s Table 22 is Chef Sean Fritchle, who arrived in February 2013 with quite the impressive resumé. Before coming to Branson, Fritchle held positions at Nashville’s Flyte World Dining & Wine restaurant and Atlanta’s Restaurant Eugene, both fine-dining establishments that have received national recognition for their wine and food. And he’s just the right fit for Table 22, a restaurant that opened more than two years ago by wine and food fanatics Dr. Richard Makuch and Angie Ann Makuch. “They wanted it to be truly unique to this area,” says restaurant manager Christopher Enss. “We call ourselves a new American bistro.”   

Table 22 is truly an innovative restaurant in the fact that its menu is constructed of the freshest possible ingredients, which means it adjusts not only seasonally, but always weekly and often even daily. This means using all of the freshest local produce from 417-land farmers’ markets and suppliers, as well as the highest quality proteins Fritchle can find across the country. “We just had a foie gras from La Belle Farm in New York,” Enss says. And while entrees and sides are often changing, there are several standbys, including the duck entrée and the Ozark Farm Salad, which changes due to what Fritchle finds at the market each week. At press time, the menu included an 18-month prosciutto de Parma appetizer with compressed melon, sambel, fennel and candied hazelnuts. From the innovative specials to Fritchle’s small-yet-impactful touches (including a bit of modern gastronomy), you’ll never find two meals exactly alike at Table 22.

These old favorites have an all-new look. If you haven’t dined there in a while, pay a visit and check ’em out.

The Tower Club Has a New Lead Man, a New Aenu And a New Look

The Tower Club
901 E. St. Louis St., Springfield
417-866-4466, towerclubspringfield.com

There are a couple of big things to report on at The Tower Club: a new general manager and a new look. Chef James Clary, who is well known for both his former restaurants and his position as Director of Culinary for Pyramid Foods, is the new general manager. He joins Chef Lyons, and he says they’re reinventing their cooking. The two work with local farmers and producers, and currently as much as 75 percent of their produce and meat is local and all-natural or organic. And as for the facility—it’s being remodeled, and the main dining room is moving back to floor 21. 

Try it Now: Wild salmon with local field greens and lemon risotto cake.


Devil’s Pool Does Bison, And A New View 

Devil’s Pool Restaurant
Located at Big Cedar Lodge
612 Devil’s Pool Rd., Ridgedale, 417-335-2277, bigcedar.com

With magnificent views of Table Rock Lake, Devil’s Pool Restaurant has always been known for its fabulous scenery. Today, the interior is putting up a fight for attention. Fresh off of a new remodel, the restaurant features an expanded entry, and renovations throughout help enhance the grandeur of the Adirondack lodge. But have no fear, the spot still exudes that Big Cedar feel with its huge stone fireplace, wrought metal chandeliers, 100-year-old mahogany bar and, of course, sporting gear and animal mounts. 

Try it Now: There are two new bison dishes, including a bison meatball app with blackberry barbecue sauce, house-pickled jalapeños and fried onions. 


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