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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Dobyn's Dining Room at the Keeter Center
1 Opportunity Ave., Point Lookout, 417-690-2146, keetercenter.edu
The Deal: Mixed Grill Brochette, $18.95
The Lowdown: This dish is a carnivore’s dream meal. Skewers are packed with garlic-and-rosemary marinated sirloin, thick chunks of bacon raised at College of the Ozarks and handmade sausage and garden-grown onions and peppers. The skewers are grilled and then served with chimichurri sauce and rest on a soft bed of polenta that’s been milled on campus. Sometimes food just tastes better when it’s grown in the backyard.
Fire & Ice
2546 N. Glenstone Ave., Springfield, 417-522-7711, oasisfireandice.com
The Deal: Hoisin-glazed BBQ Duck, $21
The Lowdown: For this entrée, cold smoked duck breast is pan-seared, topped with hoisin barbecue glaze and served with forbidden rice and wok-fried vegetables. The duck is cold smoked in-house, giving it a light smoky flavor before being pan seared. It’s over our limit by $1, but well worth it.
Devil’s Pool Restaurant at Big Cedar Lodge
612 Devil’s Pool Rd., Ridgedale, 417-335-5141, big-cedar.com
The Deal: Country fried rib-eye, $18
The Lowdown: The country fried rib-eye is like the country-fried steak you’ve only seen in dreams. A thick rib-eye is pounded flat and coated in flour and egg wash and deep-fried to the most beautiful golden brown. The mashed Yukon potatoes arrive peeking out from pools of homemade black pepper cream gravy and turn this dish into a down-home favorite. Devil’s Pool was under renovation at press time, but look for this rib-eye when the restaurant re-opens.
Avanzare Italian Dining
1908 S. Glenstone Ave., Springfield, 417-567-3463, avanzareitaliandining.com
The Deal: Fruitte Di Mare for $20
The Lowdown: When you’re really in a mood for seafood, look no farther than the Fruitte Di Mare at Avanzare Italian Dining. A large bowl of spaghetti is topped with shrimp, calamari, scallops and black mussels with just a splash of the homemade marinara that has us always licking our bowls. Made of whole tomatoes, roasted garlic, chopped onions, celery, carrots and white wine, this sauce has to cook for three hours before it’s ready to be served.
Haruno Sushi bar & Grill
3044 S. Fremont Ave., Springfield, 417-887-0077, harunosushi.com
The Deal: Misoyaki Black Cod, $20
The Lowdown: It takes 24 hours for this black cod to soak up all the flavors of its saki and sugar marinade. The result is a sweet-n-salty delicate filet of fish ready to be seared and served over a bed of fluffy rice and earthy sautéed mushrooms, baby bok choy and other seasonal veggies. You’ll love it.
Bruno’s Italian Restaurant and Wine Bar
416 South Ave., Springfield, 417-866-0007, dineatbrunos.com
The Deal: Salsíccía Sícílíana Con Funghí Al Vino Rosso, $16.50
The Lowdown: It takes the chefs at Bruno’s a couple of days to make the homemade Sicilian sausages in this dish. Two fat links are stuffed in-house and then pan seared with sautéed onions and mushrooms in a red wine demi-glace. The juicy links are plopped next to a pile of garlic-packed roasted Yukon gold potatoes, making an Italian creation that will leave you feeling stuffed and happy.
2931 E. Battlefield, Springfield, 417-889-4951, metropolitan-grill.com
The Deal: Chicken a la Chad, $15 for a half order
The Lowdown: This dish features an 8-ounce chicken breast that’s marinated in a rosemary-Riesling pear nectar, leaving the chicken with a sweet-yet-savory glaze. To make this menu item even more drool-worthy, chefs top the chicken with strips of prosciutto and a caramelized onion nest. The a la Chad is accompanied by smoked Gouda mashed potatoes and seasonal vegetables that are either sautéed, roasted or grilled.
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