7 Good Things

These 7 dishes and drinks have passed our taste buds and made us rave.

1. Top-shelf bloody marys at Rodizio (3371 E. Montclair St., Springfield, 417-881-8882) are to die for. ($6.)

2. The Gaska is our new favorite dish at Metropolitan Grill (2931 E Battlefield, Springfield, 417-889-4951): chicken, artichokes and brie, baked in a puff pastry and topped with a roasted garlic and onion sauce. For $10.49, it’s served appetizer-style with apple slices and parmesan crostini.

3. Asparagus soup at Nonna’s (306 South Ave., 417-831-1222). Says one who usually pooh-poohs asparagus: “Incredible… I started eating it, and before I knew it, I was finished.” It’s topped with crème fraîche and asparagus tips and served as a rotating soup du jour. ($3.25.)

4. Bleu cheese chips from The Grotto, a new independent fast-
casual restaurant tucked behind Umi (3046 S. Kimbrough Ave., Springfield, 417-886-9600). “This appetizer is a little slice of cheesy heaven,” says a friend. The chips are crispy, homemade and seasoned with rosemary and thyme before being topped with bleu cheese crumbles and melted. “I think they are meant to share but I could eat the whole thing by myself.” ($3.99.)

5. Yakiniku at Mijuri (2710 S. Campbell Ave., Springfield, 417-889-9593). Named for a barbecue-like style of Japanese cooking, this dish of shaved prime rib is a bit like Korean beef bulgogi you may have enjoyed at Argentina Steakhouse or Soo’s. ($8.95 for a half-pound.)

6. The cannelloni at Tony Z’s (300 Terrace Road, Branson, 417 332-0610). “It’s the best I’ve had since I lived in upstate New York,” says one staffer: Three large pasta tubes stuffed with beef, veal and chicken in meat sauce and melted Italian cheeses. ($10.49.)

7. The Chipotle chicken dip appetizer at the Twilight Grille (1717 E. Cherokee St., Springfield, 417-886-7116). Not too spicy, this is a chilled, smoky dip with green chiles served with yellow and blue corn tortilla chips. Relatively light, and pairs nicely with a Corona. ($5.)

Got a pick for 7 Good things? Send it to editor@417mag.com, or lcomment on this article.