Sneak Peek of The Garrison
Led by Executive Chef Kevin Korman, this fine dining experience—tucked beneath The Ozark Mill at Finley Farms,—features a French-forward menu with fresh takes on some beloved Riverside Inn Dishes (yes, including the fried chicken) as well as 17 types of organically-grown produce sourced from the property’s farm.
The Eats: The breading on the fried chicken was perfectly crispy without being greasy and somehow the chicken underneath was still super tender and juicy. But our favorite dish was actually a side item, the simple-yet-scrumptious sweet potatoes with smoked hickory syrup and creme fraiche. It was sweet, savory and cinnamony all at the same time, and let’s face it, creme fraiche makes everything better. And then the dessert—a rosemary pound cake with lemon chamomile ice cream—could convert even the staunchest chocolate devotee. The cake’s slightly crispy exterior paired perfectly with the refreshing mild ice cream making it the ultimate summertime indulgence.
The Drinks: An Oregon Pinot Noir is always a solid choice when spotted on a wine list, but we decided to take a more “when in Rome” approach by ordering The Garrison cocktail. Served in a rocks glass with a large single cube, this signature rye-based cocktail—which expertly balances both sweet and smoky notes—is served with a table-side lid reveal, allowing smoke to billow out over the rim for an added dose of drama and flair (which we're always here for).
The Space: From artwork by The Riverside Inn’s original proprietor, Howard Garrison lining the walls to the bootlegging-inspired chandeliers over the bar and a couple of expertly designed vignettes, the ambiance is as impressive as the food. The style of the room gives off “been here for years” vibes, while still feeling current and cutting edge. Whether you have treasured family memories from The Riverside Inn, or you are a complete newcomer, this upscale homage to the Ozark past is anything but dated.