Springfield Food News

Fresh Produce Dominates The Order’s Spring Menu 🍓🫛

To kick off our past weekend, we had the honor of sampling the cocktails and dishes on The Order’s spring menu, and it was unlike anything we’ve been tasting in Springfield these days. Chef Calvin Davis (a James Beard nominee) and sous chef Dylan Davis personally brought out each dish and explained the inspiration behind them. Sweet peas seem to be a star ingredient on this menu; they appear in a cocktail, an entree and a dessert. And since we all eat with our eyes first, it’s worth noting that beautiful edible flowers adorned many of the offerings as well. One stand-out dish was the grilled striped bass, which had the crispiest fish skin we’ve ever eaten (getting it just right is not an easy feat). The meal ended with the chocolate torte and strawberries and cream desserts. While it’s hard to top anything chocolate, our favorite of the two was the latter. It featured goat cheese espuma paired with the crumbles of sweet pea sponge cake, all topped off with strawberry slices. This dish reminded us a bit of the unexpected flavors we used to experience at Progress, which brings us to our next point.

A Progress Pop Up 🥂

Yep, you read that right. Chefs Daniel Ernce and Kyle Davis, who ran the kitchen at Progress, are teaming up to bring Springfield a pop-up for one night only on May 17. In case you’re new here, Progress originally began as a wildly popular pop-up experience before its now-shuttered location opened in Farmer’s Park. We just reached out to them to find out where the pop-up will take place and how we can grab tickets. In terms of what the two are up to now, Davis recently opened the new ice cream stand in Rountree, Buttermilk, and Ernce moved to Bentonville and has been working in corporate food consulting. Ernce announced the news on his personal social media page and jokingly wrote, “You can call it Progress if you want, just don’t call it a comeback tour.”

Snag Some Fruit Snacks

Growing up in the '90s, it seemed like there was always a delicious, limited-edition treat being advertised to me in commercials, and they were typically fruit-flavored. That’s probably why coming across several fruit-themed specials filled me with a familiar sense of urgency to try them all before they are gone. Here’s a little round-up of what I’m talking about.

🍋The newest Andy’s Frozen Custard concrete flavor just dropped, and it’s lemon bar. This tangy treat sounds like pure sunshine in a cup with actual lemon bars blended into vanilla custard. Like all their special flavors, this is going to be a good, but short run.

🍓Xurros Cafe is serving a downright delicious-looking strawberry cheesecake milkshake for a limited time. They suggest pairing it with the strawberry cheesecake churro (don’t mind if we do!).

🍒 Askinosie Chocolate just released its fourth edition of The Zeke Bar. This run features tart freeze-dried cherries. It’s already flying off the shelves, and they don’t have plans to make any more of this flavor.

🍋 Before & After Brewing just released a new radler flavor, and it’s strawberry lemon. Now they haven’t explicitly stated whether this drink is just a temporary special, but it’s best not to take any chances. The Before & After crew consistently releases delicious seasonal offerings that only run for a few weeks.

🍑 And last but not least, all Pineapple Whip locations are back open! Since each stand features a unique flavor in addition to pineapple, it can be hard to try them all before the season ends. Lucky for us, they've just posted a cheat sheet on where to currently track down grape, lemon berry, strawberry kiwi and mango peach.

Where the Wheelhouse is Landing

We reported that Wheelhouse is moving downtown a few weeks back, but it was still too early in the lease signing process to announce where. But not anymore! They are opening their new brick-and-mortar at 307 S. Jefferson Ave., which is in the former Prairie Pie location. We are so excited that a quality food and beverage business is still going to operate from that gorgeous downtown space. Their last day at Vīb Hotel will be April 26, and they plan to open the new location in early May.

Show Me Chuy Enters the Brunch Game

We stayed in close contact with Chuy García and Judith Martínez-García as they went through the process of opening Show Me Chuy a few weeks ago. But somehow this fact flew completely under our radar: They are now serving brunch on Sundays from 10 a.m. to 2 p.m. We had no clue these plans were in the works, and reading the menu has brought on the cravings. We’re especially excited to try some of the offerings that lean a little more on the Mexican side, like the build-your-own Chilaquiles and the various huevos dishes. You can also order some of the lunch and dinner entrees during brunch, like the Mexican lasagna and the fettuccine alfredo. Or, think like Chuy and get his signature brunch complete with a NY strip. 🍳🌶️

Table Talk: April 15–22