The shop is one of Joplin’s only specialty coffee houses.
Owner Debbie Baker-Oliver is also opening Triple 3 Vineyard, Winery and Event Center.
Look for a reuben, pan-seared scallops, kalbi ribs and more.
The portfolio of spirits currently includes a young bourbon whiskey, straight rye whiskey, wheat whiskey and bourbon mash moonshine.
Fifth-generation farmer Harold Wilken grows both heirloom and hybrid grain varieties.
The concept comes from Houlihan’s Restaurants, Inc.
The brewery and tasting room was lovingly renovated by the family.
DeWayne Schaaf will soon debut his own house brews.
The menu features gourmet specials like pan-seared scallops, burnt ends and seared ahi tuna.
Rex Hale's new restaurant is now open in Illinois.
The Reuben, Cuban and burgers are returning, but you'll also find a wider variety of entrées and appetizers.
These days, a simple, one-flavor milkshake doesn't always do the job.
The historic Joplin, Missouri, building first operated as a drugstore and buffet restaurant.
The portfolio of spirits currently includes a young bourbon whiskey, wheat whiskey and bourbon mash moonshine.
Jane Parres raises grass-fed, antibiotic-free beef for area restaurants.
DeWayne Schaaf’s focus is on sour and wild/mixed fermentation beers brewed with Norwegian yeast strains
The shop specializes in decadent, towering milkshakes.
Pizzas include the Kevin Bacon with classic red sauce, mozzarella, sausage and bacon jam.
The family-owned brewery focuses primarily on German-style and lighter beers.
The historic diner also offers vegetarian and vegan items, including a portobello burger and avocado-hummus tacos.
The café goes above and beyond the standard small-town coffeehouse model by serving up its own freshly roasted coffee.
When it opens this summer, the new brewery will focus on sour and wild/mixed fermentation beers.
Norton was grown in Missouri prior to Prohibition, and became the official state grape in 2003, more than 180 years after being created.
Owner Kristen Radaker Sheafer operates a cut above ordinary bakeshops.
The Swiss favorite is as popular as it is pungent.
Edelbrand’s apple-plum brandy recently won gold at the national Washington Cup Spirits Competition in Kansas City.
Get a taste of Mother's Brewing Co. beer, Banner Road granola, Sriracha Granada hot sauce and much more.
Beers include a Blood Orange Hefeweizen, blueberry-thyme lager and Abe's Ale, a maple syrup brown ale.
The restaurant focuses on seafood and fresh produce.
Octopus is within arm’s reach at these local restaurants.
Curt Jones believes that cryogenically freezing coffee helps capture its purest flavor.
The owners of Wang Gang Asian Eats in Edwardsville, Illinois, are gearing up to launch a new venture.
The meatless burger even "bleeds."
Flavors include lemonade, mango, strawberry-banana, lime, pineapple and beetroot-berry.
Sour, salty Goses almost went extinct in Germany. Now, they're making a staggering comeback at American craft breweries, thanks in part to Destihl Brewery in Normal, Illinois.
Meats are cut daily, and sauces and marinades are whipped up using closely guarded family recipes.
The name translates literally to “husk,” “peel” or “skin” in Spanish.
The new restaurant serves a seafood-heavy menu including a raw bar, seared scallops and an Italian sausage-shrimp gnocchi.
It's increasingly been the star of craft-cocktail program.
The Waterloo, Illinois-based craft brewery originally opened in October 2016 but was forced to close after a devastating fire.
Look for Hopskeller's Pale Mild Ale, Raspberry Wheat, IPA, Illinois Common and more.