5 must-try takeout dishes in Springfield, Missouri
There’s never been a better time to order takeout. Almost every restaurant across the region now offers a form of takeout and delivery, but some are going above and beyond with new dishes – and, in some cases, entirely new menus – designed to taste just as good out of a to-go box as they do in the restaurant. These takeout options will bring the restaurant experience home to you.
Farmers Gastropub: Bacon-miso-mushroom mac 'n' cheese

Packing umami in every bite, the bacon-miso-mushroom mac ‘n’ cheese at Farmers Gastropub is a far cry from anything you’ve made out of a box. farmersgastropub.com
Mark NeuenschwanderNiji Sushi Bar & Grill: Chicken teriyaki bento box

Sometimes thinking inside the box is a good thing. The teriyaki chicken bento box from Niji packs a ton of flavor into a convenient package with a four-piece California roll, two gyoza, a house salad and white or fried rice. nijisushigrill.com
Mark NeuenschwanderProgress: Wok-seared cabbage

Think you hate cabbage? The wok-seared cabbage at Progress just might change your mind. Served over roasted cabbage purée with pickled apple, lime and hazelnut salsa macha, the exquisite dish will banish any bad memories of the vegetable. springfieldprogress.com
Mark NeuenschwanderSecret Sandwich Shop: The Prosciutto Happiness

Secret Sandwich Shop believes that everyone has the right to life, liberty and The Prosciutto Happiness. Made with crisped prosciutto, sliced chicken, melted Provolone, sun-dried tomatoes, lettuce, housemade ranch and Cuban bread, each bite of this sandwich will bring you joy. secretsandwichsgf.com
Mark NeuenschwanderTortilleria Perches: Tamale family pack

When you have a lot of mouths to feed, the tamale family pack from Tortilleria Perches will do the trick. After divvying up the 24 tamales (chicken, pork or a mix), rice, beans and gallon of sweetened or unsweetened tea, you’ll have a table full of happy campers. tortilleriaperches.com
Mark NeuenschwanderKasey Carlson
Assistant Editor
Kasey Carlson is the assistant editor of Feast Magazine. She loves to cook, is obsessed with plants and is on a quest to try every bao she can find.
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From pizza to beef tenderloin to tamales, there's no shortage of great takeout available.