The concept features a bar and grill, coffee shop and fine-dining restaurant.
Congrats are in order for these local producers.
Look for a German Kölsch, German Altbier, Irish Stout, Session IPA and IPA.
Owner Greg Franklin has come up with nearly 250 flavors of cheesecake.
The cookie dough is made with almond flour, almond milk and other keto-friendly ingredients.
The rooftop bar sits right above Progress and has an extensive cocktail, wine and spirits menu.
The downtown beer hall will feature 40 beers on tap.
The menu includes breakfast eggrolls, nachos and mac 'n' cheese with pulled pork.
The line features seasoning, all-purpose rub, vanilla-citrus-coconut sugar and Greek dressing.
The traveling food truck plans to offer an extended menu at its new café near Missouri State University.
The new concept from lifelong Springfield residents Justin and Allicyn Hollis will open in March.
The menu will feature steaks aged in-house and oysters.
The horse-trailer-turned-bar has been making appearances at weddings and events since September.
Owner Russ Clark wants to open stores in Kansas City and Springfield, Missouri.
We're proud to share some big news!
The lounge bar opened in The Emmerson in early October.
They're brewing Resilience IPA, a recipe created by California-based Sierra Nevada Brewery.
The St. James Experience features cheese pairings, higher-end wines from the winemaker series and lessons about the winemaking process.
Romulus Manole serves mici (sausage skewers), zacusca (eggplant dip), kurtoskalacs (chimney cake) and more.
If you’re looking for a way to localize your Thanksgiving or just need an excuse to let someone else do the cooking, then you’ve come to the right place. Here are a few delicious suggestions on where to find holiday pies, dinner rolls, turkey, desserts, appetizers and even cocktails. But hur…
The shop is one of Joplin’s only specialty coffee houses.
The 24 selections on tap range in price, including high-end wines like Caymus.
The shop stocks more than 80 cheeses and offer a plethora of free samples.
The restaurant is set to open next spring in the Sagamore Hill Development.
If you’re in the mood for steeply discounted cocktails and tasty small plates, look no further than the Holy Grail of after-work outings: happy hour. Springfield’s happy hour scene is expansive, approachable and totally delicious, offering juicy sliders, upscale apps, half-priced wine and co…
A few Missouri food-and-drink producers just earned a big national honor.
Carlos Saenz urgers diners to try the unexpected, like beef tongue tacos.
The menu officially launches Nov. 1 with a celebratory five-course Dutch tasting dinner.
The 26-inch pizza will weigh six to seven pounds.
The restaurant plans to use local ingredients for traditional American dishes with a “chef’s spin.”
The business now serves coffee, tea and food in the Boomer Town Studios complex.
A classic New York strip with a blue cheese sauce is the bestselling dish, a well as the cedar-wrapped salmon with honey mustard glaze.
“We have succeeded in our goal of feeding 600,000 people,” the business writes on Facebook.
Jane Ford and Kathy Hubbard produce an array of fruit-forward jams, innovative jellies, sauerkraut and salsa in Buffalo, Missouri.
The woman-owned brewery will specialize in classic European-style beers and funky West Coast-style brews.
The former beloved pop-up restaurant is now serving shareable plates, single entrees, wine, cocktails and more in its new permanent home.
Shop for spices, flour, snacks and canned goods straight from Africa.
It was the first dedicated coffee roaster and specialty coffee shop to open in town.
New fall cocktails include a kombucha sangria and one served with a toasted marshmallow.
The restaurant will start serving food to pair with 4 by 4’s beers later this month.
It's the newest project from Christina Shellhart of Half Crocked Chef.
The two breweries have been collaborating on a special beer just for the event.
The lounge will offer late-night kitchen hours and live music five nights a week.
Episodes highlight local makers, including charcuterie, tofu, escargot and cheese.
For chef David Pruteanu, Little Danube, his new restaurant in Ozark, Missouri, is deeply rooted in his family history.
Dishes include butternut squash "lollipops," rosemary focaccia, barbecued carrots and more.
Grab a glass at Cherry Picker Package x Fare, The Coffee Ethic, MudLounge Coffee & Cocktails or 4 by 4 Brewing Co.