volume 5
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august 2014
20 14
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14 profile: Mischell Riley
46 TasTe: Kelly Weaver
on The cover:
48 TasTe: How a new restaurant gets established
20 Joplin restaurants
50 hisTory: Glossary of History and Architecture
30 Historic restaurants
54 sTyle: Hair fashions
34 Carthage restaurants
58 profile: High School football stadiums
38 Webb City restaurants
62 Music To The ears: Airport Novels
6 THE SCENE 10 THE 10-SPOT 65 THE J LIST 66 THE PARTING SHOT
42 Carl Junction restaurants 44 Jasper County restaurants
The J TeaM ediTor Kevin McClintock Phone: 417.627.7279 Fax: 417.623.8598 E-Mail: kmcclintock@joplinglobe.com MaGazine WriTer Ryan Richardson conTribuTinG WriTers Brad Belk Michael Coonrod David O’Neill Bobbie Pottorff Amanda Stone
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conTribuTinG phoToGraphers Michael Coonrod Drew Kimble Bobbie Pottorff Ryan Richardson Laurie Sisk conTribuTinG arTisTs Brian Huntley Lindsey Gregory Allison Ezell Emily Smalley Regina Carnahan cover phoTo Drew Kimble cover desiGn Lindsey Gregory Graphic desiGn Publications Press, Inc.
The Joplin Globe presidenT and publisher Mike Beatty Phone: 417.627.7291 Fax: 417.623.8450 E-Mail: mbeatty@joplinglobe.com
sales ManaGer Janette Cooper Phone: 417.627.7236 Fax: 417.623.8550 E-Mail: jcooper@joplinglobe.com
ediTor Carol Stark Phone: 417.627.7278 Fax: 417.623.8598 E-Mail: cstark@joplinglobe.com
circulaTion direcTor Jack Kaminsky Phone: 417.627.7341 Fax: 417.623.8450 E-Mail: jkaminsky@joplinglobe.com
direcTor of adverTisinG Brent A. Powers Phone: 417.627.7233 E-Mail: bpowers@joplinglobe.com
direcTor of MaGazines Julie Damer Phone: 417.627.7323 Fax: 417.623.8450 E-Mail: jdamer@joplinglobe.com
J MAG is a publication of Newspaper Holdings Inc. and is published monthly. All rights reserved. No portion of this publication may be reproduced in whole or in part without written permission from the publisher. The publisher reserves the right to accept or reject any editorial or advertising matter. The publisher assumes no responsibilty for return of unsolicited materials.
from the editor
2014
Related to our cover package is a story about Kelly Weaver, who is a thirdgeneration restaurant owner. Ryan Richardson sits down with Joplin Mayor Melodee Colbert-Kean to discuss the ups and downs with co-owning a new restaurant, in this case Mes Place Soul Food on Broadway. The J-List highlights five favorite restaurants located outside Jasper County. We also want to take a moment and thank the folks at the Red Onion for allowing us to shoot one of their steak dishes for our cover.
As always, you can reach us here in the J Cave by e-mail at kmcclintock@ joplinglobe.com, by mail at J MAG, 117 E. Fourth St., Joplin, Mo., 64801, by phone at 417.627.7279, or you can find us on Facebook.
Kevin McClintock Editor, J MAG
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But we didn’t just focus on Joplin. We also spotlight locally-owned restaurants in Carthage, Webb City and Carl Junction. We also take quick peeks at popular restaurants in the rural towns of Jasper County. New J MAG contributing writer Amanda Stone takes a stab at six historical restaurant favorites, while the 10-Spot deals with restaurants that are gone but certainly not forgotten.
You’ll also read about a family who visits and writes about every single high school football stadium in Missouri, as our leadup to the start of the new high school football season. And don’t miss hairstyle tips by The Brush and Blade’s Mandy Lafferty.
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In our main cover story, we look at 18 Joplin-based restaurants. Now, it would have been great if we could have highlighted every single locally-owned restaurant in town, from the largest buffet-type place to the tiniest hole in the wall. But as you know, space is limited. By our count, there are at least 40 family- or locally-owned restaurants within Joplin’s city limits alone. So in the end, we had to choose less than 20 candidates. See, we based our selections by adding up the points (or stars, or thumbs-up) that reviewers gave on a handful of online food sites, most notably Yelp, LocalEats,
TripAdvisor and UrbanSpoon. We think we have a pretty good cross-section of good food genres covered here.
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think I read once, and I don’t even know if it’s true or not, that Joplin was home to more restaurants, per capita, than any other city of similar size in America. Whether such a thing is true or not, there’s little doubt that Joplin offers plenty — and we mean plenty — of dining options to friends, family or weary travelers. Sure, many of these places are chain restaurants, but quite a few more are also locally- or family-owned businesses. And it’s the latter type of restaurant we are spotlighting in this month’s issue.
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the scene
JOPLIN DEMIZE PHOTOGRAPHY BY LAURIE SISK
Joplin Demize goalkeeper Andrew Simonete goes for a ball at the net.
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Joplin’s Diego Calix fights for a ball during a game against Oklahoma City.
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Goal!
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the scene
M U S TA NG M O T H E R ROA D W E E K E N D PHOTOGRAPHY BY LAURIE SISK
Manny Windham checks the sides of his 2007 Stage 3 Roush Mustang.
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People mill about a collection of Ford Mustangs during the annual Mustang Mother Road Weekend in July.
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Gary Wittington whips up the shine on his 1968 Mustang Flashback.
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10-spot
Spring Rive r
C L O S E D R E S TAU R A N T S
Inn
BY KEVIN MCCLINTOCK
Joplin Pub
lic Library
Gone But Not Forgotten
Digitized
Collection
A look at Joplin’s closed restaurants
Southwest Missouri during its hey-day, from the time it opened in 1970 to when it closed in 1996. A fire two years later completely destroyed the building.
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udy Birk-Tutin is always amazed when people stop to tell her about their passionate feelings concerning the venerable Spring River Inn. “Oh yeah, it happens all the time,” said Judy, who — along with husband Ray — owned and operated the Riverton, Kansas-based restaurant located on the edge of the free-flowing Spring River. “I have people call me up and ask if I would re-open it or if I will do this or do that.” She chuckles. “No, I was there for 25 years. Twenty-five good years.”
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Spring River Inn, a 350-seat restaurant housed in an historic building, was one of the largest and busiest places in
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Fred and Red
The Spring River Inn featured six private dining areas and three glass-enclosed porches. It’s major culinary attraction, of course, was the 35-foot, all-you-caneat buffet, loaded down with delicious home-cooked foods and desserts, including two trademark specialties: pull-apart cinnamon buns and squaw bread. Outside, patrons could rest on comfortable benches overlooking the river or get a little wet atop popular paddle boats.
Eleanor Roosevelt — who stayed at the inn during the 1930s — to an appearance by “singing cowboy” Gene Autry. It’s part of the reason she and Ray decided to call it the “world famous” Spring River Inn. Originally, the idea was a joke, suggested to them by an attorney friend. But the liked the sound of it, so it became part of the name. Those words, “world famous,” would eventually make its way into the restaurant’s official song, a catchy tune that generations still hum and sing today — with its fading harmonica tune and “World famous Spring River Inn” words and melody. “It was a great experience,” Judy said.
“On Easter Sunday or on Mother’s Day,” Judy said, “we would serve 2,300 people.” No area restaurant at the time could match those numbers. Nor could an area restaurant boast of clientele ranging from
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Fred and Red
The following nine restaurants, like the venerable Spring River Inn, are muchloved eateries that are gone but definitely not forgotten.
So popular was this Joplin restaurant that it has its own Wikipedia entry. Now that’s popular. The restaurant was started in 1923 and moved to its familiar location on Main Street in 1943, before closing in March, 2012. Amazingly, this historic greasy spoon’s arrangement/features remained unchanged over the decades. From 1923 to 2012, it still featured the unique U-shaped counter, 22 barstools, all-white traditional uniforms worn by employees and all orders were made in cash. The restaurant featured award-winning chili, tamales and Spaghetti Red. They also served coneys, chili burgers, hamburgers, Frito pies and homemade fruit pies. A homemade tamale press, created from scrap metal lifted off a Ford Model T, made 5,000-plus tamales each week. More than 4,400 pounds of chili were made during the winter months.
Bradbury Bishop Deli
One of the most recent casualties, this old-fashioned deli and soda fountain, located at 210 N. Main St. in Webb City, operated from a 125-year-old building and was a block north of historic Route 66. The restaurant’s old-fashioned look made it a popular stop for Route 66 travelers. Bradbury was known for its specialty drinks made to order, such as the lime aid drink, which was made from freshly-squeezed limes and mixed with syrup and soda water, the way it used to be done.
The Stone family, Jim and wife Rosemary, opened this venerable restaurant in 1964 at the corner of 20th Street and Range Line Road, when Range Line was still a two-lane road. The Rafters (3010 E. 20th St.), was known for its great Italian food, ranging from pimento cheese to its awardwinning chicken tetrazzini. As Wally Kennedy with The Joplin Globe wrote in a 2006 column: “(The Rafters) was a meeting place where deals were made with a handshake over cocktails. It was a place where teenagers went on prom dates, and where families gathered for birthdays and anniversaries. The steaks were good. The service was top of the line. After it opened, it became the upscale place for Joplin.” The Rafters operated for 19 years before it was leased to an Oklahoma-based restaurant corporation and promptly went belly-up and the building razed. As an aside, a Rafters matchbox cover from the much-loved restaurant is running for $2.35 on eBay. The building also served as home for another “lost but not forgotten” landmark restaurant, Travetti’s. That restaurant’s prime rib dish was a fan favorite; another favorite was their lasagne. And it was also one of the few places in town where a person could order spumoni. What’s that, you say? It’s molded Italian ice cream made with layers of different colors and flavors, usually containing candy or nuts. Yum.
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Shotgun Sam’s
Shotgun Sam’s
The Ra f ters
This pizza place, long located on Range Line from the early 1970s and reaching a peak in popularity during the early 1980s, was known primarily for two things: its famous “beyond cheesy” cheese pizza — and movies (Oh, and don’t forget those oversized playing cards!). Yep, Shotgun Sam’s was the only place in town where you could sit inside comfortable, red-lined booths, eat pizza and watch either classic movies or funnies such as “The Three Stooges” on a large projector screen. Call it the forerunner to entertainment pizza establishments such as Chuck E Cheese. Today, a Shotgun Sam’s has reopened in Tulsa, Oklahoma, which is where the original family-owned restaurant opened in 1967.
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The Rafters
Before the 2011 tornado, Pizza by Stout was Joplin’s most beloved pizza place. But after the devastating tornado that tore through the restaurant at 2101 S. Range Line, staff wrote an obituary of sorts on their web site, saying: “After much consideration, it is with regret that we will not be rebuilding Pizza by Stout. It has been our great privilege to have been blessed with the greatest restaurant staff anywhere and wonderful customers, all of whom will be missed greatly.” This family-owned pizza place, owned by the Stout family since 1978, was famous for its specialty pizzas (Mmmmm... the meat deluxe!), cheesy breadsticks, original creamy garlic sauce and hundreds of brands of beer.
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Bradbury Bishop Deli
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Beefmaster’s
Ages and ages ago (seemingly) there was this much-loved restaurant that served — yep, you guessed it — steak. It was the restaurant that had one of those cool flip-lid covered beer mugs overflowing with foam as their logo atop their glossy menus, while their motto was simple but effective: “Good steak. Good cheer.” It shared space with the Hallmark Inn/Best Western motel near the I-44 exit. Said one unidentified enthusiast about the restaurant: “If you never had the prime rib or spent an evening next door in the bar, you missed out on one of Joplin’s finest destinations!”
Old Miners Inn
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Old Miners Inn
It’s not often that you find an authentic French restaurant in Southwest Missouri. It’s even more rare that such a place actually existed in Jasper County, inside a town of less than 500 people. Located at 208 N. Main St. in Alba, the Old Miners Inn was a bitterly loved restaurant from the time it opened in 1979 to the time it closed in 2001. It was owned and operated by Max and Linda Givone. Max, a French native of Sicilian heritage, stowed away with American soldiers returning from Europe after World War II to immigrate to the United States. He learned to speak English by reading comic books. The restaurant was soon drawing patrons from as far away as Wichita, Kansas and Kansas City, known throughout the area for its French continental cuisine. The food drew them to the spot (medaillion de veau and salmon poche) just as much as the locale and décor did — the restaurant sported starched-linen tablecloths, crystal glasses and tables obtained by reservation only.
Connor Hotel
gitized Collection
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Joplin Public Library Di
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Connor Hotel
We’re going way back for this one, but at the time, the Connor Hotel was Joplin’s No. 1 destination spot and its restaurant was the undisputed place to stay and eat when visiting Joplin or passing through its downtown district on the popular Route 66. Some of the items that were available at the Connor’s restaurant in 1923 were fresh Lobster A La Newberg en Patties, roast spring chicken and grilled calf on sweetbreads with bacon. According to a 1918 Christmas dinner menu, diners could eat for $1.50 and choose from fresh lobster cocktails, roast Christmas turkey, Watertown stuffed goose, one-half grilled spring chicken on toast or compote of apples. The nine-story, 160-room Connor Hotel, of course, collapsed in November, 1978, which grew into a worldwide event. The hotel’s footprint is now covered by the Joplin Public Library.
Restaurant Bob Miller’s
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ry Digitized
lic Libra Joplin Pub
Others
According to Missouri Digital Heritage, Bob Miller operated restaurants in downtown Joplin for the better part of three decades. He started out with Miller’s Cafe, at 609 Main in the mid-1930s. After World War II, he opened Bob Miller’s Restaurant at 419 Main, where Gladys Stewart had run her legendary Heidelberg Inn before moving it to “east town” at Broadway and St. Louis. There, his restaurant represented the ultimate in convenience and affordable good home-cooking. Downtown workers could count on a fresh pot of hot steaming coffee to go with fresh-baked pies or lunch on such hearty fare as steak and fried chicken.
Of course we don’t have the space to profile all the favorite “gone but not forgotten” food joints, but here are some more. Can you remember all of these? • Raphael’s (The chimichanga!) • Benito’s • Hidden Acres Supper Club (Partially “hidden” off Range Line Road) • Bella Peppers • Guchionnies • The Lion’s Share Restaurant inside the Northpark Mall (Remember the bright red phones?) • Wyatt’s Cafeteria inside the Northpark Mall • Crest Drive-In • Burger Basket • Hillbilly Hills • Timberline • Ken’s Pizza • Mack’s Drive-In • Bob Cummings Hotel and Dining Room • Roy’s Bar-B-Q • Bill’s Drive-In in Webb City (Wonderful chili dogs!) • Ginger Blue near Noel in McDonald County
Hidden A cres Suppe r Club
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Ginger Blue
Remember the br ight red phones inside Nor thpark at the Lion’s Share Mall?
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Bob Miller’s Restaurant
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profile
MISCHELL RILEY WRITTEN AND PHOTOGRAPHED BY KEVIN MCCLINTOCK
Artist Spotlight:
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Bronze Mischell
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Mischell Riley
Mr Spiva
F
ew local artists have left a more lasting — and visible — impact on the Four States Area than former Miami, Oklahoma artist Mischell Riley.
Riley was the skilled artist who created the smiling, bronze sculpture of Joplin great George A. Spiva, which now resides, rain or shine, inside Spiva Park at the intersection of Main and Fourth Streets. That monument, named “Mr Spiva,” is still Riley’s favorite, despite the fact that she’s created at least a dozen more bronze figures since it was dedicated in 2001. “‘Mr Spiva’ made me the most proud because I was creating a monument for his family, for his history and for the Spiva Arts Foundation,” Riley said. Since the early 1990s, she’s also created the Freeman Health System’s “Quality in Medicine Award,” a number of bronze figures in Northeast Oklahoma, including “Library Boy” sitting out front of the Miami Public Library as well as the “From Generation to Generation” located right across the street on the property of the Miami-based First National Bank. Other projects include a life-sized President Harry S. Truman, a bronze jacket modeled after the one worn by Jim Morrison of “The Doors,” a Cherokee warrior and a life-sized image of a beautiful angel. She holds a studio of fine arts degree from Oklahoma State University and her first studio was opened in 1992, inside the Coleman Theater Beautiful in downtown Miami.
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“Through my research, I was amazed to learn she had created six additional pieces that populate the Joplin community. I have only seen one other, a bust of Mr. Spiva, housed inside Spiva Center for the Arts. I would love to see the others.
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“Mischell is just one more example of artistic involvement that continues to make Joplin a mecca for the arts,” Frankoski said.
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Emily Frankoski, Community Arts Coordinator for C2C, a local nonprofit organization showcasing, promoting and supporting the arts in Joplin, came across Riley’s name for the first time while researching the origins of the “Mr Spiva” statue in Spiva Park.
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“I strive to create art that speaks of humanity and nature,” she said in a recent interview. “My works are designed to tell a story, to capture joy, passion and underlying emotion.” Interestingly, Riley was a two-time Junior Olympics Gold Medalist in the high jump and had qualified for the United States Olympic Team before injuries turned her to art full-time. “For me, sculpting is a celebration of life, a transcendence into the physicality of the object that I am creating. It is my passion, the very essence of who I am.”
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The following is a Q/A session with Riley, who now lives in Carson City, Nevada. J — When did you know you wanted to be an artist? Was it early in life? MR — Since a small child I’ve always wanted to become an artist — like Michelangelo. I was drawing from his books in every spare moment I had. J — You originally dabbled in watercolors, did you not? MR — My first art lesson was in watercolor in Golden, Colorado, at the age of eight. After my first three monuments, the art community in the Four States — being well connected — helped propel my career forward. Word-of-mouth helped too. After that, art grants and commissions flooded in. I was very grateful for the work. J — You are known for your bronze work. How did you discover that medium? Oh, and what was your first professionally sold piece? MR — I apprenticed with Snell Johnson in Scottsdale, Arizona, doing several larger-than-life bronze sculptures, the most notable being the MGM Lion in Las Vegas. My first bronze piece was entitled “Gift From the Sea” (a Trident holding a pearl), which an art collector purchased after having seen the clay in progress at the foundry. I knew then I had a good chance at being a professional artist.
MR — Bronze is very difficult since it needs an 11-step process to succeed. Four months in the clay and another nine months in the foundry, it’s a time-consuming and expensive process.
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From Generation to Generation
J — Is it true that bronze is one of the trickiest mediums for an artist to work with?
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MR — I met Snell at an art show in Scottsdale during my senior year in college. I asked for an apprenticeship and showed him my portfolio and he said yes, he was looking forward to working alongside someone with my level of skill set. Upon graduation, I sold everything I owned down to a single suitcase and flew straight to Scottsdale on a wing and a prayer — $800 to my name. I learned quickly all aspects about casting techniques. I worked nights and weekends for free just for that knowledge.”
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J — Tell me a little more about your apprenticeship with Mr. Johnson, who made more than 500 bronze works, 350 of which were life-sized statues, who unfortunately passed away in early 2001.
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J — You said during a mid-1990s television interview that working with clay and bronze came naturally to you; you didn’t even have any professional training in it. It just happened, like it was just meant to be. Tell me a bit more about that? MR — The sculpting in clay came naturally from studying as a child and drawing every detail from a sculpture book and not realizing I was developing sculpting techniques by training my eyes. J — Tell me the major points in creating a life-sized bronze piece?
MR — The process starts with professional plasticine, creating a mold, pouring wax into that mold, releasing the wax and dipping it into a three-layer silicon ceramic shell... filling the void with bronze. (After that, the shell is broken, followed by welding, metal chasing and installing the base, among other steps). Roughly each piece takes about a year to complete. While one piece is advanced enough in the process, I can start other projects and have them all running concurrently. When I’m busy, this is the way to roll. When it’s slow, I do lots of research for new projects and teach at the Nevada Museum of Art (in Reno, Nevada). J — You were asked to do a sculpture of a man holding a baby following the 1995 Oklahoma City bombing. What happened to that?
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MR — That was a private donation commissioned when I started the life-sized sculpture, (but) the mother of Baylee Almon made it publicly known she did not want her child to be memorialized in bronze like that. So
Library Boy 18
I chose not to take the commission, even though the donors wanted to proceed with the project. In my heart it felt like blood money, and it would have felt wrong to go against her will.
Jesus
J — You still have close ties to the Joplin area, don’t you?
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• We make preplanning in advance easy and convenient.
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• Advance planning also gives you peace of mind and saves your family from the pressure of making emotional decisions at a difficult time. If you have ever had to arrange a funeral under emotional stress, then you understand how helpful preplanning can be.
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Quality in Medicine Award
“A Well Planned service warms the soul and illuminates the memory.”
The area’s most preferred cremation provider
3701 East 7th Street, Joplin, MO 417.781.1711 www.masonwoodard.com
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MR — The Midwest will always hold a special place in my heart for the communities that pull together to help one another in all aspects of life. I am also looking forward to re-connecting with my roots in the Joplin area and rekindling my relationship in the community. I am investigating the possibility of teaching at the Spiva Art Center. It would be quite an honor. I am excited to be a part of The Midwest Gathering of the Artists in Carthage once again this coming September. I am actually in the process of creating a bronze for their auction, and I am proud to say it’s one my best sculptures in years.
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cover story
TASTE OF JOPLIN WRITTEN AND PHOTOGRAPHED BY RYAN RICHARDSON
The
‘Unique’
Taste of
Joplin A juicy, gourmet hamburger grilled to perfection.
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Fresh tortillas with homemade guacamole.
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A little bit of spice with some fresh Thai food.
J
oplin’s population stands at 270,000 during the week. Joplin’s population swells even further, to 500,000 people, during the busy weekends. The above numbers helps Joplin become the fourth largest metropolitan area in Missouri — behind only Kansas City, St. Louis and Springfield. It has also helps Joplin become an important commercial cog, due to its proximity to busy Interstate 44. And that means lots of hungry stomachs needing a pit stop. Joplin has an amazing lineup of local restaurants ready to serve up a wide variety of tastes for the discerning palate. To that end, we highlight 18 family - or locally-owned restaurants.
Big R’s BBQ Owner: Twyla Housh Address: 1220 East 15th Street Phone: 417.781.5959 D Established: The year 1985 is when Big R’s first opened in Noel. Date Later restaurants opened in Anderson and finally on 15th Street in Joplin. Food Genre: Barbecue, chicken, steaks Something Unique: The owner, Big R, built his first smoker in 1983 out of a refrigerator shell in Sulfur Springs, Ark. Most Popular Dishes: Hickory-smoked meats such as loinback ribs, brisket, chicken and pork butt Something to Say Say: Hard work and dedication, says Big R, were key in making his restaurant popular, first in McDonald County, and now here in Jasper County. Raves from his customers made him declare: “We have the meat you can’t beat.” Menu Price Range: Dinners range from $9.99 to $25.99 “The Feast”
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Mond day Thurs PM Thru 00 AM-9: 11:00
y Fri da y a d r u t & Sa 0 PM :3 AM-9 0 0 : 1 1 y Sunda D E S O L C
Caldone’s
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Date Established: 2009 Food Genre: Italian cuisine Something Unique: In addition to a full menu, the restaurant is actually a two-level place, offering a 1930s-era style speakeasy on the second floor for after-dinner cocktails. Most Popular Dish: Veal scaloppini Something to Say: “We are actually refocusing our menu for the fall on some of the more popular Italian staples,” says Manager Greg McPherson. “We have a chef that we want to try a lot of new things with.” Menu Price Range: Dinner specials for $16 and a create-your-own-pasta starting at $11
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Mond day Thurs PM Thru 00 AM-9: 11:00
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Owner: Gary & Judy Smith Address: 218 South Main Street Phone: 417.626.8111
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Club 609
Owner: Linda Williams Address: 609 South Main Street Phone: 417.623.6090
HOURoSurs
H Happy ay n o M d day dnes & We 00PM M-10: 4:00P sday, Tue riday ay & F PM d s r u h 0 T M-8:0 4:00P rday Satu PM -8:00 N o on CLOS ED y Sunda
Food Genre: Casual fine dining Something Unique: A stylish restaurant with bare brick walls offering cocktails, wine, beer and delicious comfort fare. Most Popular Dishes: The signature 609 grillers with steak, grilled chicken, salmon sea bass, orange roughy or tuna; Main Street Ribeye, Black and Bleu Filet, Macadamia Nut Crusted Chicken, Fresh Hawaiian Ahi Tuna; club shrimp carbonara pasta and original prime rib dip; grilled lobster salad. Something to Say: According to the restaurant’s Web site, “We have earned our reputation by staying focused on quality food and outstanding service. We strive to ensure that every customer leaves happy.” Menu Price Range: $10 - $30
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Crabby’s Seafood Bar & Grill
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Owners: Ahmad Enayati & Damien Tiregol Address: 815 West 7th Street Phone: 417.206.3474
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ay Mond day u t Sa r Thru 0 PM M-10:0 11:00A y Sunda 0PM :0 9 M A 11:00
D Established: 2005 Date Food Genre: Seafood Something Unique: “We’re unique because no one else is doing seafood quite like we do in our atmosphere. We’re promoting local artists in here. We have a full bar. While we may be seafood based, we do so much right.” Most Popular Dishes: Pan-seared Chilean sea bass Something to Say: “I could use a new type of fish special each week and we would be able to not repeat the same special for four years,” says owner Damien Tiregol. “There’s always something new to make here.” Menu Price Range: Specials starting at $10
Eagle Drive-In Owner: Jason & Suzanne Miller Address: 4224 South Main Street Phone: 417.623.2228 HOURS
ay Mond Thru ay Saturd
AM 11:00 to PM 10:00
D
SE y CLO Sunda
Date Established: October 2011, as the present restaurant, D but different versions of the Eagle have existed for more than 50 years. Food Genre: Gourmet hamburgers and American entrees Something Unique: Almost everything that goes through their kitchen is locally purchased. Most Popular Dishes: The Eagle’s signature burger is... well, “The Eagle,” consisting of locally-purchased beef, three different cheeses, greens, onions and a special sauce all topped with a fried quail egg. Something to Say: Kitchen Manager Jeremy Canada says, “The historic aspect of this building is known in Joplin and part of what we do harkens back to the burgers that have been made here. But we’ve gone and taken that up to the next level. We want specials, with hamburgers, that no one ever thought about doing.” Menu Price Range: Basic burger under $10, deluxe hamburgers $12.95
El Vaquero
y Sunda 0PM :0 9 M A 10:00
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Date Established: January 2014 previously opened Food Genre: Mexican Something Unique: Manager Alfonso Guzman said the chefs handmake so much of their food on site. “We do everything possible here. On almost every dish, you’re going to get a taste of our handmade tortillas and salsa.” Most Popular Dishes: According to Guzman, one of their most popular dishes is a bit of a non-traditional Mexican spin on seafood. “Our pineapple seafood combo comes with glazed shrimp and scallops. Most people don’t think about coming to a restaurant like this for seafood, but we do it right.” Something to Say: “Returning to Joplin felt right for us. We love the new building. It has bigger seating, a bigger kitchen. Being bigger, we have more servers to offer better service.” Menu Price Range: Entrees starting at $8.99
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Owner: Gerardo Villasenor Address: 2412 South Main Street Phone: 417.553.0446
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Granny Shaffer’s Family Restaurant
Owner: Michael Wiggins Address: 2728 N. Range Line Road Phone: 417.659.9393
HOURaSy
Mond day Satur Thru 0 PM M-8:3 6:00A day Su n 00PM AM-3: 0 :3 7 ation d Loc Secon llino is 705 I ro m f Open :00PM -2 M A 0 0 6:
Food Genre: Comfort American food Something Unique: The restaurant’s breakfast has been awarded “best breakfast award” for more than 10 years in a row. There is also a commercial coffee roaster station where coffees can be roasted from around the world. Most Popular Dishes: Chicken fried steak is hand cut from fresh sirloin and made to order, breakfast omelets, chocolate and strawberry pies, which are baked daily. Something to say: Says patron Jim Waterbee: “One of my favorite foods is chicken fried steak, and I have eaten it at many restaurants all over the country, but Granny Shaffer’s was by far the best chicken fried steak I have ever had.” Menu Price Range: Ranging from $4.50 to $8
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Hackett Hot Wings
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Owners: Floyd & Jacqueline Hackett Address: 520 South Main Street Phone: 417.625.1333
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ay Mond u r h T ay Saturd
M 11:30A to PM 8:30
Sunda
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SE y CLO
D Established: 2003 Date Food Genre: Hot wings Something Unique: Thirteen different wing flavors, many of which have their own bottled flavors that are available for purchase. Most Popular Dishes: Home-spun hot wings done in Memphis-style barbeque. Something to Say: Says Owner Floyd Hackett about being located on Route 66, “We’ve had customers from overseas who come here, never tasted (wings before), and they love them. Or those who have never had a dry rub before, they are amazed.” Menu Price Range: 10 wings, your choice of sauce at $8.00
Instant Karma Gourmet Hot Dogs
Owner: Jason & Suzanne Miller Address: 527 South Main Street Phone: 417.206.3647
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ay Mond u Thr ay Saturd
AM 10:00 o t PM 11:00
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D Established: 2010 Date Food Genre: Gourmet hot dogs Something Unique: Hot dogs that are more than just meat and a bun, daily specials that are outside of the normal menu. Most Popular Dishes: Chili dog with porter-braised chili, with homemade mustard and relish. Something to Say: Bar manager Helen Glover says, “We have vegan specials that you won’t see anywhere else, let alone at a place that specializes in hot dogs. We’re 100 percent a downtown business that supports our customers and our staff. You don’t get that everywhere.” Menu Price Range: Burgers and hot dogs starting at $5
Kinnaree Thai Cuisine
y Sunda 0PM :0 3 M A 11:00
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Date Established: 2007 Food Genre: Thai Something Unique: Made-to-order Thai food, complete with dine-in and carry out options. Most Popular Dishes: Hot basil soup, complete with mushrooms, bell peppers, zucchini, carrots and chilies. Something to Say: Owner Sirichok said he owes his longevity to paying attention to customer needs and treating them like he himself would want to be treated. “I want to have everyone that comes in to know that we are sincere to them. Being sincere to the customer and keeping our prices fair keeps us open.” Menu Price Range: Lunch specials daily at $6.95, dinners starting at $9.95
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Owner: Wijit Sirichok Address: 1227 East 32nd Street Suite 1 Phone: 417.781.4442
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Mary Lee’s Cafe Owner: Helen & Kenneth Meistad Address: 712 West 20th Street Phone: 417.623.9666 HOURS
ay Mond Thru y Sunda
M 6:30A to M 1:30P
Date Established: 1984 Food Genre: Café Americana, complete with breakfast and lunch. Something Unique: Brick flooring, small neighborhood diner. Most Popular Dishes: Freshly-made chicken fried steak, omelets which are popular enough to fuel the popular “buy five, get one free” specials. Something to Say: Says owner Kenneth Meistad, “We thrive on regulars, but we have had a great influx of new people over the years. We’re steadily busy, but I still think that we are the best kept secret in Joplin. Once people have come here, they always come back.” Menu Price Range: Full meals starting at $6.95
M & M Bistro
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1
ay Mond :00PM 3 M 1:00A
ay Tuesd day r u t a S Thru -8:00PM AM 11:00 S ED y CLO Sunda
Owners: Mehrdad & Minow Alvandi Address: 407 South Main Street Phone: 417.627.9996 Date Established: April 2013 Food Genre: Mediterranean cuisine Something Unique: Owner Mehrdad Alvandi: “We’re the only Mediterranean place downtown and we support local by buying as much as we can from our local farmers market. We’re fresh with our Joplin-take on Mediterranean food.” Most Popular Dishes: Mediterranean Platter – gyro meat, hummus, tabbouleh, pita bread, potatoes, vegtables, tzatziki sauce. Something to Say: “We want downtown to flourish and we are excited to be a part of it. They take care of us and we want to continue to see it grow.” Menu Price Range: Meal platters starting at $7.95
Mojo Burger Company Owner: Eric Gilbert Address: 702 South Maiden Lane Phone: 417.624.4232
HOURS
Date Established: April, 2013 Food Genre: Old-fashioned burger joint Something Unique: Hand-cut French fries that are almost a meal in themselves Most Popular Dishes: Owner Eric Gilbert says, “Our burgers are great, but people can’t get enough of our fries with them. We have six flavors and we have people who want to try them all.” Something to Say: “I wanted to get away from the 50s and 60s burger diner,” Gilbert says. “We’re the new kind of burger place for the 2000s.” Menu Price Range: Build-a-burger starting under $6.00
OPEN AT AM 10:30 DAILY
Red Onion Cafe
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D Established: 1995 Date Food Genre: Casual-contemporary dining, complete with steaks, salads and Italian dishes Something Unique: Owner David Blum says, “We feel like we have that downtown, urban feel down perfectly. We have an old, historic building that faces outside. You can sit here, see people walking by and really take in the city.” Most Popular Dishes: Tuxedo Chicken: chicken, broccoli and Alfredo sauce. Something to Say: Says Blum, “I feel like we are eclectic in the best way possible. We have unique food and we are extremely consistent on our food tastes.” Menu Price Range: $10 - $30 for dinner entrees
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Owner: David Blum Address: 203 East 4th Street Phone: 417.623.1004
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Stogey’s Coney Island HOURS
ay Mond day rs u h T Thru :30PM 8 AM11:00
y & Fri da y a d Satur :30PM 8 M A 11:00 S ED y CLO Sunda
Owner: Ralph & Carole Waggoner Address: 2629 East 7th Street Phone: 417.623.2020 D Established: 1983 Date Food Genre: Classic hot dogs and hamburgers Something Unique: Offers fully-loaded hot dogs in addition to Joplin classic favorites like spaghetti red. Most Popular Dishes: The “Big Dog,” the “Double Wimpy” and the “Junkyard Dog” Something to Say: “I won’t go anywhere else to buy a burger in Joplin” — Rob Getz from Oklahoma Menu Price Range: Hot dogs starting at $2.99, Hamburgers starting at $3.99
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Tokyo Japanese Steakhouse
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ay Mond day hurs thru T 10:00PM AM11:00 y & Fri da y a d r u Sat M 1:00P 1 M A 0 0 : 1 1 y Sunda 0PM 0 9 AM- : 11:00
Owners: Amy & Raymond Yen Address: 571 N. Range Line Road Phone: 417.781.9888 D Established: 2005 Date Food Genre: Hibachi-grill Japanese Something Unique: “We can have 12 hibachi grills up and going at once and they are face to face with the customer,” says Manager James Yen. “People come to see that presentation.” Most Popular Dishes: Hibachi Grilling, Fresh Filet and Scallops Something to Say: “Everything, down to the sauces, are made fresh,” says Yen. “If we could fish out of a lake for our own seafood, we would.” Menu Price Range: Traditional hibachi dinner starting at $11.50
Woody’s Smokehouse BBQ HOURS
ay Mond u r h T ay Saturd 0PM : 9 M 0 7:00A
y Sunda 0PM : 9 M 0 8:00A
Owners: Monte Bogt & Eric Wood Address: 25124 Demott Drive Phone: 417.781.9800 D Established: Nine years Date Food Genre: Barbecue Something Unique: All the meats are smoked inside the kitchen, catering for major events is also available. Most Popular Dishes: Smoked brisket that has about 14 hours simmer time inside the smoker. Something to Say: “Simply the best classic western-style barbecue in the area.” — Happy Customer Tom Lawson Menu Price Range: Dinner specials starting under $10
Woody’s Wood-fire Pizza
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OPEN AM 11:0 0 to PM 10:0 0 DAILY
D Established: 1999 Date Food Genre: Pizza Something Unique: Wood-fired pizza pies smoked with red and white oak chips Most Popular Dishes: “The Muther,” which is a Supreme pizza smothered with Canadian bacon, sausage, beef, Italian sausage, pepperoni, red and green peppers, mushrooms, onions and black olives. Something to Say: “This place gets filled on the weekends both inside and outside, plus the drive-through is steady,” says owner Pete Williams. “Pies are constantly going in and out all night. It gets hot in the kitchen, but it is worth it.” Menu Price Range: Full pizza prices starting at $14.99.
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Owner: Pete & Heidi Williams Address: 1831 West 7th Street Phone: 417.782.9663
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cover story
TASTE NEVER GROWS OLD BY AMANDA STONE
A
Peek at
JOPLIN’S HISTORICAL
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Restaurants
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ry Digitiz ed Colle ction blic Libra Joplin Pu
Wilder’s, 1216 S. Main, has been a Joplin fixture since the Prohibition era. During its heyday, Wilder’s occupied six buildings on the block and could serve 750 customers, according to the Joplin Public Library’s records. At its peak, Wilder’s was remodeled multiple times in order to accommodate its customers who quickly learned of its reputation for good times and fine dining. One of these expansions included a Las Vegas-style gambling hall located upstairs that was raided and shut down in 1949. Mike and Marsha Pawlus are well versed when it comes to longevity in the restaurant business. They’ve owned Wilder’s Steakhouse for 18 years and The Kitchen Pass, which opened in 1986.
“We keep our core menu standard, but change out the specials. It’s important to keep our regulars happy. They need to know that their favorite items will always be on the menu,” said Mike Pawlus. Local restaurateurs are all too familiar with the struggle of competing with the big guys. They hope to draw diners who are looking for good food at a locally-owned restaurant. With two banquet rooms and an upscale dining experience, Wilder’s prides itself on being the place to go for a special occasion, a business dinner or an evening out for dinner and drinks.
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Wilder’s motto since 1929 has been “Famous for Good Things to Eat and Drink.” The Pawluses continue to honor the motto by offering hand-cut steaks and fresh seafood, along with superior service.
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With the 2012 closing of Fred and Red, which had operated since 1923, Wilder’s Steakhouse has claimed the title of Joplin’s oldest restaurant.
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Longtime restaurant owners in Joplin have secrets to their successes; they work long hours while consistently providing great food and outstanding customer service. Some rely on history and atmosphere, while others are movers and shakers, regularly adapting to stay current. They all strive to achieve the balance between tradition and change.
Although the Pawluses renovated Wilder’s in 1996, the historical ambiance remains. The building was built in 1908; the artistry from that time shows in the ceiling and moldings. The beautiful art decostyle bar and wooden booths have been in the restaurant since the late 1930s, while their iconic neon sign has been lighting up Main Street for decades.
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he restaurant industry is a competitive environment, with 70 percent of restaurants closing in their first three years. The he ones that make the cut stand out.
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THE KITCHEN PASS, located next to Wilder’s, has been a Joplin favorite since the Pawluses opened it 29 years ago. Affectionately referred to as KP by regulars, The Kitchen Pass has held its own over the years by offering an extensive menu and a fun atmosphere. Menu offerings include a diverse array of original recipe dishes, reflecting guest favorites over the years. Check out their online calendar for the inside scoop on specials, happy hours and live music events. KP’s patio is a Joplin favorite; the upper deck is ideal for sipping drinks and catching up with friends while listening to live music down below. And the The Bypass is KP’s “Joplin Party Headquarters.” The spacious venue hosts comedy shows, bands and other local events.
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CASA MONTEZ, 2324 S. Range Line Road, holds
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the title of the longest-running Mexican restaurant in Joplin. Next year, Casa Montez will celebrate its 50th anniversary. David and Cindy Amayo have owned the restaurant since 1979, but it’s a family business that David has been involved with since the very beginning. They credit their success to an unwavering menu with original recipes. “Menu items are added, but the originals never change. Guests want their favorites when they come in,” said Cindy Amayo. The award-winning cheese dip, fresh guacamole and secret margarita recipe are among the customer favorites. The Amayos stay current by adding low-carb and light menu options like Florentine burritos and sante cruz enchiladas.
THE COLONEL’S PANCAKE HOUSE, 842 S. Range Line, has been operating in the same location since 1960. Kelly and Jonah Weaver purchased the restaurant a year ago, with the goal of keeping one of Joplin’s longest established restaurants running for years to come. Kelly Weaver is a third-generation Joplin restaurant owner, and wants to keep the tradition thriving. They’ve adapted to meet the current demands of customers by going smokefree and offering healthier menu options. “The Colonel’s now has less of a diner feel and is more updated. We offer buckwheat pancakes and more salads and sandwiches for lunch. But you can still get a great burger,” said Weaver.
James and Martha Chiu opened FORTUNE EAST ASIAN RESTAURANT in 1978. They are credited with bringing Chinese food favorite Springfield-style Cashew Chicken to Joplin. Their customers continue to show their appreciation by following the restaurant when it moves; the current location is at 1515 W. 10th Street. Although the restaurant’s location has changed, their business has not. “We’ve found that location doesn’t matter. People follow good food. Our success comes from being nice and always serving great food,” said James Chiu.
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Eating out will always be something that people do to treat themselves and their families. Keep it local with some of Joplin’s established restaurants.
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Main, opened in 2003. Owner Dan Vanderpool relies on consistency and good service to keep customers coming back. They evaluate the menu every 6 months and make adjustments according to customer feedback. Turtleheads offers a variety of Cajun cuisine, live bands, karaoke and nightly specials.
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TURTLEHEADS RAW BAR, 4218 South
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cover story
CA RT H AG E R E S TAU R A N T S WRITTEN AND PHOTOGRAPHED BY BOBBIE POTTORFF
Restaurants in the
M
aple
L
eaf
City”
I
f you’ve ever been to Whisler’s Drive Up, you know it’s not about being fancy. After all, it’s a humble-looking white building with a hand-painted sign and picnic tables out front. But for those who have eaten there, all the hard work goes into preparing fabulous, old-fashioned, all-American hamburgers. “We stick to what we’re good at,” says Drew Evans, owner of Whisler’s. The name Whisler’s alone evokes fond, familiar memories from years past, and for good reason. The hamburger joint, located at 300 N. Garrison Ave., has been a Carthage tradition for generations. How many generations? Whisler’s has been the place to go to for burgers since 1953. That’s 61 years of hamburger making right there.
That’s why he makes sure the burgers he sells are always fresh and never, ever, frozen. And it helps that each of those tasty burgers are seasoned with a special blend. Thanks to those burgers and that special seasoning, long lines can form outside the door for the unknowing. It’s why locals call ahead with their orders. If you don’t pick up the phone and do that, Evans warns, “you might wait 30 minutes to an hour.”
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“My philosophy is simple,” Evans says, who has owned the restaurant for five years. “If I don’t want to feed it to my kids, I wouldn’t want to feed it to yours’.”
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The restaurant business can be fickle and brutal at times. Restaurants can be a success or they can fail at the whim of their customers. Thankfully, Whisler’s falls into the first category simply because hamburgers never go out of style.
“After about five years of scraping, clawing, menu additions and working our tails off, business has come back in a very strong way,” Waggoner says. “I can’t thank the community and surrounding towns enough for giving us this blessing of success.”
“I worked in the bread business for 17 years and we had a saying that stands true in any business, the wording just changes. They say, ‘You lose business a loaf at a time, and you get it back a slice at a time.’ And that’s very true.” Waggoner says people often ask him his opinion on the secret to making
2014
He says they started strong when they were new, but like all restaurants, they hit a few snags along the way.
Waggoner says they do try to make a customer’s dining experience the best it can be, converting those people into repeat customers.
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“It has been a very tough road to success in the nine and a half years,” says Owner Willy Waggoner.
“We offer good service, at a fair price, and good food,” says Waggoner. “My wife and daughter work here, and my son is slowly starting to do things, (even though) he is only 12.”
good barbecue. He’ll tell them he has no idea what the secret is to “good” barbecue. Here, he’ll pause for a second or two, before informing them that he does, however, know all about the secret to “great” barbecue. When they ask him what that secret is, he’ll shrug and say he can’t tell them. “It’s a secret,” he’ll tell them with a grin.
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It goes without saying that barbecue lovers are very picky and selective about their favorite barbecue restaurants. To that end, Boomers BBQ and Catering must be pleasing the masses, since they’ve survived for nearly 10 years and recently moved to a new, bigger and better location at 1123 W. Central.
Boomers is a family-owned business and the ribs there are very popular. Waggoner still hand preps and hand rubs them daily. They are marinated for about 18 hours, he says. One of the restaurant’s signature side dishes is the Twice Baked Potato Casserole. It is featured on Friday and Saturday nights and for catered events.
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“We want to remain family-oriented,” he says. Families love the reasonable prices and simple menu — single, double or triple cheeseburgers, for example, or a bag of burgers with extra onions and pickles for the hungry kids at home. “You can bring your entire family and it won’t break the bank.”
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Food genre: Homestyle cooking Most popular dishes: Chicken fried chicken, spaghetti red, catfish and hamburgers Hours: 6 a.m.-8 p.m. Mondays-Saturdays. Closed Sundays Menu price range: $3.99 to $12 Phone number: 417.237.0212
LUCKY J STEAKHOUSE & ARENA
Here is a look at other locally-owned or family-run businesses in Carthage. BAMBOO GARDEN Owner: Yung and Jung Lin Address: 104 N Garrison Ave. Date established: Thirty years ago Food genre: Chinese Most popular dishes: Lemon chicken, Cashew chicken and Crab rangoon Hours: 11 a.m.-10 p.m. on Fridays; 11 a.m.-9 p.m. all other days Menu price range: $6.99 to $12.99 Phone number: 417.358.1611
DOS ARCOS Owner: Ana Jeronimo Address: 1926 S. Garrison Date established: Seven years ago Food genre: Authentic Mexican food Most popular dishes: Pollo Loco (Mexican chicken and rice) Hours: 11 a.m.-9 p.m. daily Menu price range: $3.99 to $13.99 Phone number: 417.237.0547
Owner: Matt and Jessie Freeman Address: 11664 E. Fir Rd. Date established: Thirteen years ago Food genre: Steaks Most popular dishes: Hand-cut steaks, pork chops, chicken fried steak, catfish, barbecue and grilled shrimp/smoked salmon Hours: 5 p.m.-10 a.m. Mondays-Saturdays. Closed Sundays Menu price range: $5.99 and up Phone number: 417.358.2370
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CARTHAGE FAMILY RESTAURANT
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Owner: Faik Bilalli and Emrulla Baftiri Address: 125 N. Garrison Ave. Date established: March 2006 Food genre: Homestyle cooking Most popular dishes: Fried chicken and anything from the breakfast menu. Voted Best Breakfast 2008-2013 (6 years in a row). Hours: Breakfast, lunch and dinner served throughout the day Menu price range: Most dishes under $10 Phone number: 417.359.8411
ORIENTAL VILLA Pollo Loco
IGGY’S DINER Owner: Brothers Marvin and Calvin Heisten Address: 2400 Grand Ave. Date established: Opened in 1999 as Gooseberry Diner; name changed to Iggy’s around 2002
Owner: Yun and Chin Son Address: 2334 Fairlawn Dr. Date established: Twenty-nine years ago Food genre: Chinese Most popular dishes: Crab legs on the weekends is very popular Hours: 11 a.m.-9 p.m. Mondays-Saturdays; 11 a.m.-2:30 p.m. Sundays Menu price range: $5.99 to $12.99 Phone number: 417.358.1809
TACO TOWN Owner: Richard and Melissa McCune Address: 2230 Fairlawn Dr. Date established: The long-time favorite eatery was opened for 30 years but closed in 2008; it reopened to 30 waiting cars at 7:30 a.m. in January 2010 Food genre: Mexican Most popular dishes: Chili or bean burritos, tacos, nacho delux, enchilada platter and their famed cheese sauce and dip Hours: 10:30 a.m.-9 p.m. Thursdays; 10:30 a.m.-10 p.m. Fridays; Closed Sundays Menu price range: $5.49 for Mexican dinner Phone number: 417.358.8200
TYLER’S CARPET OF NEOSHO
• Carpet • Vinyl • Hardwood • • Area Rugs • Laminate Flooring • • Ceramic Tile •
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Residential • Commercial
For Rent Host Dry Carpet Cleaner
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Owner: Yung & Jung Lin Address: 609 W Fir Rd. Date established: September 2008 Food genre: American and Chinese Most popular dishes: Newest venture: Sushi Hours: 11 a.m.-9 p.m. Sundays-Thursdays; 11 a.m.-10 p.m. Fridays; 11 a.m. to 9 p.m. Fridays-Saturdays Menu price range: $6.99 to $9.99 Phone number: 417.237.0711
tylerscarpetmo.com
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ROUTE ZERO 3
Address: 301 S. Garrison Ave. Date established: 1979 (but building is much older) Food genre: Breakfast/brunch Most popular dishes: Biscuits and gravy, pancakes, spicy beef omelette; breakfast served all hours Hours: 5:30 a.m.-7 p.m. daily Menu price range: $6.99 to $9.99 Phone number: 417.358.8481
417-451-2712
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PANCAKE HUT
OPEN 8-6 MON-FRI 8-1 SAT. 737 W. Harmony • Neosho, MO
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W E B B C I T Y R E S TAU R A N T S BY MICHAEL COONROD PHOTOGRAPHY BY MICHAEL COONROD AND KEVIN MCCLINTOCK
Restaurants in the
City of Flags I
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The Sub Shop O wner Donna Brown
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f food tastes better when you eat it with your family, there are several Webb City restaurants that will make you feel right at home.
“I’ve eaten here my whole life and I always said that if they sold it I was going to buy it, so I could just eat when I wanted to,” says Donna Brown, owner of the Sub Shop Deli since 2006, which is located across the street from the town’s water tower. The place is a local landmark, still going strong after 32 years and still using the original recipes. They make their bread from scratch every morning. Donna, who works with her aunt and two other employees, thinks that’s what separates them from other area sandwich shops, and certainly the chain sub shops. “When you order a sandwich here, it is sliced as you order it. We try to give our customers the individuality that you don’t get in chain restaurants,” she says. “We have generations of customers that come in.” She says the most popular item is their Super Combo, the shop’s signature sub. It comes packed with pepperoni, salami, smoked and chopped ham and lots of lettuce. “You get a salad with your sandwich here,” says Donna. “We’re pretty famous for our chili, as well.”
In the mood for something a bit south-of-the-border? Try your Mexican food buffet style inside Mucho Mexico, one of Webb City’s most frequented locally-owned restaurants. They’ve been open for 18 years, first on Broadway, and for the last five years at their current location alongside State Highway 171. It’s also a family-run institution, says owner Martha Mendes Valdez. “My husband, Cesario, is the one that has brought this business to success,” she says. “I realize that the kitchen is hard work. It’s 4 in the morning (when) he comes and he might take a break around (3 p.m.), then he’s back again, doing the buffet (at 5 p.m.).” When compared to both the Sub Shop Deli and Mucho Mexico, the Thai Spice restaurant the relative newcomer among the locally-owned restaurants, sharing their cuisine with residents since 2010. But make no mistake about it, Art Worrathong and his family brings a taste of the exotic to downtown Webb City, at 209 N. Main St.
Mucho Mexico
Art, who was born in Thailand, moved to the states in 2002. His first restaurant experience was in Dallas, Texas. Four years ago, he moved to the area.
Thai Spice
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“We have many tastes,” says Art. “Some people like sweet. I serve sweet and sour and orange chicken. Some people like spicy. We have spicy food. Some people like salty, or sour. We have many kinds of tastes.”
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Here is a look at other locally-owned or family-run businesses in Webb City.
JJ’S WOODFIRE PIZZA Owner: J.J. Spurlin Address: 1612 S. Madison Ave. Date established: 2011 Food genre: Pizza/daily buffet with a different hot item each week day (beef stroganoff, lasagna, ham & beans) Most popular dishes: All kinds of pizza pies; salad bar Hours: Mondays–Thursdays, 11 a.m.-10 p.m.; Fridays and Saturdays, 11 a.m.-11 p.m.; Sundays, 11 a.m.-3 p.m. Menu price range: $6.97 buffet, small pizzas start at $6.97, large pizzas start at $10.97 Phone number: 417.717.0418
MARIA’S MEXICAN GRILL & CANTINA Owner: The Luis Ortega family Towns: Joplin and Webb City Address: 1010 South Madison Date established: 2011 Food genre: Tex-Mex Most popular dishes: Fajitas and enchiladas Hours: Mondays–Fridays, 11 a.m.–9 p.m.; Saturdays and Sundays, 11 a.m.–10:30 p.m. Menu price range: $6-$13 Phone number: 417.673.3227
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NORMA’S KITCHEN
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Owner: Ismail Balazi Address: 21 S. Main St. Date Established: 2009 Food genre: Home-style cooking Most popular dishes: Greek omelet, Norma’s Skillet (breakfast), Gyro sandwich, Juicy Lucy burger (lunch), Country Fried Steak (dinner) Hours: 6 a.m.-9 p.m., seven days a week Menu price range: $3.99-$10.99 Phone number: 417.673.2020
THE ORIGINAL GRINGO’S
RITA’S PLACE
Owners: Chris and Anissa Parrish Address: 1401 South Madison Date established: 1993 (The Parrish’s have owned the restaurant for seven years, while Anissa has worked here since 1991) Food genre: Fast Food Mexican Most popular dishes: Taco Tuesdays (2 tacos for $2.04), Fridays (Taco Salads for $3.56) Hours: Mondays–Thursdays, 7 a.m.–11 p.m.; Fridays and Saturdays, 7 a.m.-midnight Menu price range: $2-$8 Phone number: 417.673.3001
Owner: Rita Frazier Address: 2621A North Range Line Road Date established: May 10, 2005 Food genre: Breakfast only — cakes, pies, and cookies to order Most popular dishes: The Breakfast Bowl (biscuit with sausage patty, egg, hash browns, cheese, smothered in gravy), The He-Man bowl (a double order). Sheet cakes ($30-$40) are also popular items, and Wedding cakes can be made by order. Hours: 6 a.m.-Noon Mondays–Saturdays Menu price range: $3.95-$9.45 (breakfast) Phone number: 417.625.1081
ROSWITHA’S SCHNITZELBANK Owner: Rose Hartline Address: 12167 Star Highway 43 North Date established: 2002 Food genre: German Most popular dishes: Jaegerschnitzel, Rouladen, Bavarian apple strudel Hours: Fridays and Saturdays, 5 p.m.–9:30 p.m. Menu price range: $12-$16 (does not accept credit cards) Phone Number: 417.642.5343
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cover story
CA R L J U N C T I O N R E S TAU R A N T S BY DAVID O’NEILL AND KEVIN MCCLINTOCK PHOTOGRAPHY BY KEVIN MCCLINTOCK
Restaurants in the
Neighbors, Friends Family
S
ince 1992, Randy Roy’s namesake Carl Junction eatery has kept a loyal following by remaining what Roy calls “home-owned and operated.” The casual atmosphere of Randy’s DriveIn lends itself to casual eats like double cheeseburgers and fries, homemade onion rings, chicken plank dinners, spaghetti “red,” and homemade chili.
surrounding areas,” says Roy. Prices are reasonable — a double hamburger is just $3.59. A pig and a bull is $3.99, while a barbecue beef or ham sandwich is $2.99. One can also purchase a grilled cheese, a steak sandwich, breaded catfish or the old-fashioned BLT. And don’t forget to order a Bulldog Shake, one of the most popular menu items. Randy’s is located at 1201 E. Pennell in Carl Junction and open from 10 a.m. to 9 p.m. seven days a week.
“We have loyal customers from Carl Junction, Webb City, Kansas and the
It’s key for locals to support their familyowned, hometown restaurants, such as
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Roy says the can’t-miss formula of great food, a friendly staff and consistency has kept loyal diners trekking in from the area and beyond.
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GAMBINO’S PIZZA Address: 1203 E. Pennell Food genre: Locally-owned chain pizza restaurant Most popular dishes: The “Mobster” pizza (beef, pork, mushrooms, pepperoni, Italian sausage, canadian bacon, salami and extra cheese) Hours: 11 a.m.-8:30 p.m. Sundays-Thursdays and 11 a.m.-9:30 p.m. Fridays-Saturdays Menu price range: Sandwiches and pasta dishes at $6.49, pizzas $11.99 for small and $16.99 for large and $20.99 for the “Crazy 18” Phone number: 417.649.7979
Randy’s, says Carl Junction Chamber of Commerce Executive Director Gary Stubblefield. “Carl Junction has a lot of great, locallyowned restaurants, like Gambino’s, Randy’s, Bailey’s and Briarbrook Restaurant. These owners make an investment in our community, offer employment to our residents and are always the first to give back to the community. It’s important that we support those who support us. Strong communities support themselves.” Here is a look at other locally-owned or family-run businesses in Carl Junction:
BAILEY’S EATS & SWEETS
Owners/General Managers: Matt and Laura Bailey Address: 1200 Briarbrook Dr. Food genre: American comfort food Most popular dishes: Steaks, seafood , pasta, sandwiches/burgers and dinners with two sides starting at $9.99. Hours: 10:30 a.m.-8 p.m. Mondays-Frid ays; 6:30 a.m.-8 p.m. Saturdays; 8 a.m.-2 p.m . Sundays Menu price range: Burgers from $5.9 9-$7.99; Seafood and pasta dishes around $9.9 9; steaks between $13.99-$18.99. Phone number: 417.781.2944
BAMBOO
en Owners/General Manager: Lauren Pipp Kansas , Towns: Webb City, Joplin and Pittsburg Address: 1311 E. Pennell chicken and locally Food genre: Springfield-style cashew popular Chinese dishes , lettuce wraps, more Most popular dishes: Cashew chicken than 1,000 crab Rangoon sold daily — they also deliver! urdays, Hours: 11 a.m.-8:30 p.m. Mondays–Sat at $4.99-$8.99 t Menu price range: Lunch specials star Phone number: 417.649.8002
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General Manager: Violet Fields Address: 502 Briarbrook Dr. (Briarbrook Golf Course) Food genre: Soups and sandwiches Most popular dishes: The Briarbrook Sampler platter, the “chicken salad” salad, the Briarbrook burger and pulled pork sandwich Hours: 4 p.m.-9 p.m. Wednesdays-Thursdays and 11 a.m.-9 p.m. Fridays-Saturdays and 11 a.m.-7 p.m. Sundays. The bar is open daily Menu price range: Appetizers, soups and sandwiches range from $5.99 to $8.99 Phone number: 417.649-6777 (general golf course number)
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BRIARBROOK GOLF COURSE RESTAURANT & BAR
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cover story
J A S P E R C O U N T Y R E S TAU R A N T S BY DAVID O’NEILL AND KEVIN MCCLINTO CLINTO
Restaurants in Rural “Jasper This small building has been home to one type of burger place or another dating back to at least the mid-1970s. Even though Carterville is a small town, this corner marks the spot where Route 66 runs through town. Sadly, the latest burger place located here has shut down. No word if another owner will fill the vacancy.
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ot all family-owned restaurants are located in Jasper County’s four major cities of Joplin, Carthage, Webb City and Carl Junction. Some hidden gems can be found inside some of the surrounding communities, including those in Oronogo, Jasper and Sarcoxie. Here is a brief rundown of restaurants found in the more rural Jasper County communities: ORONOGO
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Benchwarmers Neighborhood Restaurant and Sports Pub
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(1201 Highway 96) offers just a little of everything when it comes to food genres: American traditional, breakfast, burgers, Italian, pizza, sandwiches and steak. It’s a locally-owned sports grill specializing in good food, good times and good friends. Be sure to check out the kid’s night every Thursday from 4 p.m. to closing. JASPER
Sharon’s Family Restaurant (404 N. 4th St.) has been a north Jasper County institution for decades. The food bar is popular from 11 a.m.-1:30 p.m. Mondays-Fridays, where dinners run for just $5.89, including tea/coffee. Everything from pancakes to chicken fried steak and a bacon burger can be
County”” County had here. Located in downtown Jasper in the bright yellow building, Gem Dandy’s Pizza (116 E. Grand Ave.) is the place to go to in Jasper for pizza or toasted sandwiches. Try out the “Gem Dandy” pizza or create your own pizza and take it home to bake. And on beautiful days, you’ll love the open-air porch out back.
AVILLA Since 1996, Bernie’s Route 66 Bar & Grill (175 Springfield St.) has been serving patrons on the famed road of yesteryear. Breakfast-, lunch- and dinner-related dishes are served here, including eggs and bacon and biscuits with home-made gravy, pizza, burgers, fries, onion rings and the like. Hours are 6 a.m. to 10 p.m.
SARCOXIE
The Hungry House Café (1391 Lawrence S. Outer Road) which can be seen just off I-44, offers a wide selection of country-style favorites in a cozy, inviting atmosphere. Staff and the café’s talented chefs are dedicated to making each stop a “dining adventure.” It is the only restaurant on this list that is open 24 hours a day. Popular items include omelets and pancakes for breakfast, club sandwiches, chili and ham and beans for lunch and grilled chicken, chicken tenders or breaded shrimp for dinner. ASBURY
Cowboy Bob’s opened a year ago last May inside one of Jasper County’s smallest cities — located just miles from the Missouri/Kansas border. It managed to fill a gap left after the popular Stewart’s Cafe, located across the street, closed. As they say, Cowboy Bob’s a little bit of everything: “One part general store, one part unique finds, one part vittles and one part wet your whistle. In other words, it’s a good place to stop for a drink, fill your belly (catfish, sirloin beef tips or barbecue, to mention just a few), fill up the car and listen to some music. Oh, and be sure to sample their peanut butter pie.
Area Hearing & Speech Clinic 2311 S. Jackson Joplin, MO 64804
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taste
K E L L Y W E AV E R BY KEVIN MCCLINTOCK
Pancake House (a year ago)
Saving a Joplin
Restaurant Institution Local couple operates vintage restaurant, has ties with other popular eateries
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hen Kelly Waggoner married Jonah Weaver, matrimony merged two families steeped in Joplin restaurant lore.
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It was Jonah’s family, distant relatives Lee and Lola Weaver, who originally founded The Colonel’s Pancake House in 1960 and operated it to rave reviews until 1979.
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Last year, Kelly and Jonah purchased this charming, stand-alone restaurant when the previous owner, Phyllis Pearce, retired. Neither Kelly nor Jonah wanted to operate a restaurant at the time, not with two young kids — Owen and Ella — at home. But Kelly was galvanized into action when she caught wind that potential new owners were thinking of stripping the “The Colonel” from the historic restaurant’s name. That couldn’t happen, Kelly said. She couldn’t imagine the restaurant dramatically changed or, worse, boarded up.
“The Colonel’s and Wilder’s have been the two oldest restaurants in Joplin. They are historic. We have lost so much and so many locally-owned restaurants, I did not want to lose another one,” said the 1999 graduate of Joplin High. There is so much nostalgia to this place — I wanted to keep it open and reinvent it.’’ Kelly herself is no stranger to the restaurant business. As a child, she grew up nibbling hamburgers inside her grandparent’s muchloved restaurant at the corner of 26th and Main, Gene’s Dari Jane. “From students notoriously ‘cutting lunch’ to grab a burger at Gene’s to people wanting to go for a good meal and to see Gene and Jane bicker (for fun) behind the counter,” Gene’s Dari Jane was the place to be for Joplin students, Kelly said. “Whatever it was, the people that went there sure miss it.”
Later, Kelly waited tables and currently serves as accountant for her parent’s (Ralph and Carole Waggoner) equally-loved restaurant, Stogey’s Coney Island, which opened in 1983. So truthfully, Kelly purchasing a restaurant in Joplin was no liberal stretch of the imagination. “I hadn’t planned it,” she said. “But I’m glad I did.” She and Jonah plan to “keep this Joplin tradition alive” for the historic restaurant. But there have been some changes. After closing on the restaurant last summer, the restaurant underwent a number of renovations, mostly hidden, mostly having to do with plumbing and electrical wiring. One major change, though, was not allowing smoking inside the dining room, which is something that was allowed inside for decades. “That was a big change,” Kelly said. “I’m getting a lot of great responses now, but in the beginning people complained.”
A framed picture from Gene’s Dari Jane showing menu items and prices as well as Gene C. Jaynes.
The restaurant opened for business last October.
Kelly Weaver poses with her daughter, Ella, with a picture of the old Colonel’s in the background.
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“It’s just neat to see (and greet) some of the old customers. When people come in here and I hear their stories about this place, I just love that.”
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S U C C E S S F U L N E W R E S TAU R A N T WRITTEN AND PHOTOGRAPHED BY RYAN RICHARDSON
Overcoming the ‘growing pains’ of a new restaurant MEs Place a newcomer’s success
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tarting a restaurant can be a daunting task. Nearly half of all adults have worked in the restaurant industry at some point in their lives, and 46 percent of restaurant employees say they would like to own a restaurant someday. Clearly many people dream of owning a restaurant.
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It may start with a great idea, but getting that idea to the plates of hungry Joplin restaurantgoers involves careful planning, lots of trial and error and some precise fine-tuning.
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No one knows that more than MEs Place Soul Food Café co-owner Melodee ColbertKean. Along with Tabitha Smith, the pair is approaching their first year of operation, located at 1203 Broadway St.
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MEs Place Soul Food Café co-owner Melodee Colbert-Kean
Specializing in down-home soul food that is freshly made, they have experienced some solid success while suffering from the growing pains other local restaurants often deal with.
But first off, it has to be the idea that makes the business go forward. “You have to have an idea and for us, that was identifying a need,” Colbert-Kean said. “We wanted to find something that Joplin didn’t have. It wasn’t a life-long dream or anything like that, but it was more of finding something we were passionate about that we wanted to share.” They put together family recipes that included their signature fried chicken. They had to scout possible locations. But even before that, Colbert-Kean said starting a restaurant meant having to piece together a solid business plan.
can offer more, but you have to know what you can handle. You want the market to be able to dictate what you can eventually handle, but you have to make sure your business can handle it too.” Even if a groove is found, expect to experience an increased workload. In the end, however, Colbert-Kean said a new business has to stay focused on the goal. “You’re going to have some headaches. Restaurant ownership is like a marriage. You have two sets of expectations that you have to maintain,” Colbert-Kean said. “But you can’t beat putting out a great product
and good customer service. People will come back for that, regardless of what business you run. If you are running a restaurant that way, your chances for success go way up. That’s what we will continue to do.” Details: Mes Place Soul Food Café, whose fried chicken and pork chop dishes are customer favorites, is open from 11 a.m.3 p.m. on Mondays and 11 a.m.-3 p.m. and from 5 p.m.-8 p.m. Tuesdays through Saturdays. Contact them by calling 417.622.0603.
“It was a two-to-three year process from the idea to the actual opening,” Colbert-Kean said. “You have to a have business plan in place; a blueprint in place and what you think your results will be. When you are going for any kind of loan, a bank is going to require it. Everything you see in our business was included in that, down to the blinds we had to put up.” Locations in Joplin tend to be varied, too. Between the main roads and historic Route 66, the options can be overwhelming for a new owner.
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“You have to have a focused menu. You can’t start out a restaurant and expect to have a seven-page menu. Start small, focus on what you do the best and go from there,” Colbert-Kean said. “It is great to grow your business to the point that you
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There is also a tendency to grossly over-step things when it comes to menus. Famed British celebrity chef Gordon Ramsay has stressed this point time and time again; too many menu items will just as effectively shut down a new restaurant as will bad service or an unclean dining room.
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“You have a growing downtown. You have a successful main strip,” Colbert-Kean said. “But then you have places like us that strive to be a neighborhood eatery that has local ties. If you’re good enough, you will become a destination to go to, regardless of where you are located.”
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history
THE JOPLIN MUSEUM COMPLEX E x p l o r i n g t h e p a s t s i n c e 19 31 WRITTEN BY BRAD BELK PHOTOGRAPHY BY KEVIN MCCLINTOCK
e
GLOSSARY of History & Architecture
Egyptian re vival architectu re n interesting as sortment of
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architectural styl can be found dr es essing the mauso leums at Mount Hope Cemeter y. Both Austin Allen’s and Cha Schifferdecker’s rles mausoleums in corporate many by the Egyptian details inspired Revival style. A llen and Schiffe prominent role rdecker played s in Joplin’s deve lopment. Austin Allen w as an outstandin g architect. Alth the young age of ough he died at 36, his work was extremely impr of his commerci essive. Many al creations are still vibrant toda the Newman D y: they include epartment Stor e/Joplin City H Catholic Churc all, St. Peter’s h, Joplin High Sc hool at 8th & W Hebrew Temple all, United and the former Elks Lodge. Charles Schiffe rdecker emigrate d from Baden, the United Stat Germany, to es. He would ev entually own se of acres, though ve ral thousands it would be his philanthropic gi resonate the mos ft s that would t. His generous contributions to included the do Joplin nation of the bu ilding site for th Rite Cathedral e Scottish and the gifting of the land to th Joplin to create e City of Schifferdecker Pa rk. The Egyptia emphasizes deat n Revival style h and the afterli fe. Egyptian sym the design just bo ls dominate below the roof line on both th Schifferdecker m e Allen and ausoleums. Loca ted directly in th round circle relie e center is a f representing th e Sun. Attache are twin Cobra d to its sides s symbolizing de ath. The Cobra by large fully-sp s ar e flanked read vulture win gs which denote and maternal ca protection re. The entire en semble further the cavetto and enhances is repeated abov e the entrance do Schifferdecker m or of the ausoleum. It also showcases slend with inverted be er columns ll capitals. The most profound ever-alert male symbols are the sphinxes that gu ard the entrance .
exedra ure t c e t i h c ar e Cemetery
Hop beautiful Mount lso located inside ord for an w ek re a is the G dr xe E . ra ed ex t benches is an ese angled shor th of o Tw . at se s T. Orr outdoor ce of the Charle an tr en e th to cent ite for are located adja the visitor a resp r fe of s at se e se ston e owner, assisted mausoleum. The tion. Orr, a min ita ed m d an n a member of contemplatio nc Institute, was Zi an ic er m A e ident of in organizing th and the first pres s es gr on C g in in the American M Hospital. an m ee Joplin’s Fr
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Electric Park
uring the first decade of 1900, amusement parks were extremely fashionable in larger urban areas. In February of 1909, the Joplin News Herald stated that a large amusement park was proposed covering 10 acres on Charles Schifferdecker’s property. With offices located in the Keystone hotel, three local businessmen agreed to lease the land from Schifferdecker. John H. Stem, an architect from New York, designed the park. He selected a Moorish architectural style. All buildings were painted white. A construction company from Chicago agreed to finish the park in 60 days, Joplinite Earl Osborn was instrumental in the construction process. Approximately 612,000 feet of lumber was used for the rides, decorative motifs and park buildings. By utilizing 50,000 electrically-powered lights, the park became known as Electric Park. In 1909, the enterprise offered a multitude of concession stands in a four-block area. Other first-year attractions were the Circle Pip Coaster, Ferris Wheel, Scenic Railway, a Natatorium, skating rink and dance pavilion. The park’s zoological garden consisted of four monkeys, a squirrel and a devil fish. One year later, new features included a Texas Longhorn steer, a tribe of “Real Indians,” a shooting gallery and an Egyptian palmist. Nine wolves and two bears were added to the zoo. By 1911, a 200-foot Niagara Falls, the Wright Brothers flying machine, a kicking mule and a 300-foot rainbow were added. The last full year for Electric Park was 1912. On November 1, 1913, Charles Schifferdecker deeded 40 acres of his land which included Electric Park to the citizens of Joplin. Schifferdecker had two requests: First, the land had to “be maintained perpetually as a public park” and second, the green space be forever known as Schifferdecker Park. Today, only on structure remains from Electric Park — a 1909 concession stand. In 1931, the former idle concession building was transformed into the Tri-State Mineral Museum, which is still utilized today.
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Eastmorland Plaza
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his open-air m all changed shop ping habits in when eight stor 1958, es offering a va housed 45 mer ri ety of goods an chandise depart services opened d ments. The ne in ea th rl e modern conv y N ov ember. The $1 w store offered 17-acre venture enience of “aut .5 million, A was Joplin’s fir o service while nother novel ey st large suburb strip. The com you shop.” e-catcher was th an shopping plex was compo e radio and tele department pl sed of eight tena Kroger Super M vision aying continuo nts, including arket, Sears, R us music as wel actual television oebuck and Com l as Shoe Store, Eas showing programs. pany, Gene’s tmorland Laun Created and bu dromat, Ronni Beauty Supply, ilt e’ by s Fashion the Joplin Dev S. S. Kresge, H elopment Com Eastmorland Pl aynes Rexall D Western Auto pany, aza offered mor rugs and Store. e th an It 1,500 parking w as a symbol of The Sears store spaces. the automobile possessed the ce age as commut independently nter’s largest fo was a vast impr er s w tr he aveled ot n pr an in d where on thei ovement over th t and thus, a new era r time schedule e former store 622 Main St. T ha lo d — ca be ted at gun. Joplin’s do his larger, single Main Street co wntown area an -floor linear de different from rr id d si or were no long gn was quite the narrow mul er the only aven commerce. Add ti-stor y buildin downtown Jopl ues of itional shopping gs found in in. It also requ m alls were waiting ar ired 115 more ou nd th main sales area e co rner, as Joplin’s right employees. The consisted of 37 suburbs and st to expand and ,000-square-feet reets continued improve. of space and
Spotlight Biography
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Dr. Juliette Eliscu
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D
r. Juliette M. Eliscu was born in St. Joseph, Missouri. She moved to Joplin following World War II, establishing a practice in pediatrics. She was appointed by President Franklin D. Roosevelt to serve on the National Polio Foundation. During the mid-1950s, she was instrumental in Joplin’s polio immunization project. Also at this time, Dr. Eliscu established Well-Child Clinics and conducted numerous child caring seminars. Her love for creatures large and small also resulted in her becoming president of the Tri-State Kennel Club, as well as the Joplin Kennel Club. She also raised birds, which led to her publishing several writings covering feathered vertebrates.
phy Spotlight Biogra t Paul EwA.eEwr ert deeded 14
1924, Paul rk for n February 19, of Joplin as a pa ity C e th to nd d acres of la ity. Ewert worke erican commun m A an ic e fr A th e to th t ent as an assistan States governm d te e annual ni U th e of th te r si fo rk is the pa he T . al er en United States G elebration. Emancipation C
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Mining the Past Environmental Protection Agency & Eolian Deposits
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lthough lead and zinc mining has ceased, environmental and subsidence issues remain. The Environmental Protection Agency (E.P.A.) is a United States government agency created for the purpose of protecting human health and environment by writing and enforcing regulations based on laws passed by Congress. Much of the lead contamination in the surface soil of the area was due to the eolian deposition of refined lead from the smelting process. These harmful minerals were moved and deposited by the wind. The E. P. A. has been and continues to be involved in the clearing away of chat piles, removing contaminated soil and reversing the damage to the environment caused by the legacy of mining. A recent example of a land cleanup project has occurred adjacent to the original Route 66 between the former zinc and lead mining communities of Webb City and Carterville.
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The Empire District Electric Company
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his company played a major role in developing the lead and zinc mining fields in the Tri-State Mining District. When Empire was established in 1909, electricity was still a very novel concept. Empire’s early day success was directly tied to the ever-growing zinc and lead mines located in Cherokee County, Kansas and the two Missouri mining counties of Jasper and Newton. The electric company desperately needed a large and growing customer base. The local mining operations were in need of a reliable energy source. The two met together as a perfect match, supporting each other’s needs. In a short time, zinc mining production would dramatically shift to Oklahoma and Picher/Cardinbased mines. Empire’s territory expanded to accommodate the lead and zinc mines of Ottawa County. The formation of Empire marked the end of an era for the small, random electrical companies that had developed through the years in the area. The company’s vision came from a group of New York financiers who aggressively invested in the region. They referred to this area as the “Little Empire” or the “Empire District” to denote their pride from where they resided, New York — commonly known as the Empire State.
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style
PEOPLE AND THEIR HAIR: A L OVE S TORY BY RYAN RICHARDSON PHOTOGRAPHED BY DREW KIMBLE
Mandy Lafferty talks
styles, cuts & colors A
s a local stylist at The Brush and Blade in Joplin, Mandy Lafferty has a strong understanding of the relationship that people have with their hair. For four years, she’s been the person meeting the grooming needs of people in Joplin. Though four years seems short, Lafferty has seen trends enter, swell in success, deplete and move on. But as a stylist, she has to adjust to the times, and trends, of the ever-changing modern times.
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It’s similar, in a way, to the adjustments she’d had to make to get into the hair stylist industry in the first place. In fact, only when she did the behind-the-scenes management work at a salon did she decide she’d rather be cutting the hair than overseeing it.
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“I receptioned and managed at a salon even before I cut hair, so I got my interest there,” Lafferty said. “I liked what I did with my own hair and I thought I could do this. It isn’t for everyone, but I have found that I really belong here.” A lot of what she does — between colorings, men and women’s cuts and manicures — comes down to establishing a special and individualistic relationship with her clients. “It takes a special kind of person to cut hair because you have to be able to talk to people and establish trust. You want them to talk to you, so
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Mandy Lafferty, a hair stylist at the Brush and Blade Grooming Parlour inside the Gryphon Building, is a study of concentration as she works on the bangs of Angie Blankenship.
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PEOPLE AND THEIR HAIR
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Lafferty cracks a joke with Angie Blankenship during a hair cut. It’s key for a stylist like Lafferty to establish a trusting rapport with her clients.
that they can tell you what they want so they will leave happy. But it also helps the stylist let them know what they can help them with,” Lafferty said. “Asking questions like ‘how much you spend working on your hair daily’ or ‘what kind of work are you in’ lets us know what will work for them. Great stylists do that.”
Lafferty said. “In the fall, people will swing back towards dark styles. So much depends on the season.”
That dialogue has helped her identify some of the growing trends in hair in Joplin over the past year.
“I think the biggest thing for guys right now is beards and mustaches and that plays a big role in how they wear their hair,” Lafferty said. “You see hairstyles that complement them, like a pompadour or a clean-cut in the back. As a stylist, you also have to listen to the customer’s needs and wants. We started carrying beard and mustache care products because they have become so popular.”
“I like to do men’s cuts and shorter cuts on women. Coloring is also becoming something that I really enjoy,” Lafferty said. “Color is becoming more of an expression. You can do so much with color where as before it used to be just for a change of pace. Now, so many people are using it as a form of self-expression, even if it is just a normal color. It is just a lot of fun to see what people want to do with a color.” Coloring trends tend to spread over a long period of time, even taking root in Joplin. “The ombre (Hint: a gradient coloring from dark roots to light tips) is still hanging on as a popular hair coloring option, as are the traditional colors for the summertime,”
While coloring is more popular with women, beard and mustache growth is the hot topic with it comes to the men’s styles.
Though keeping up on trends means focusing on what is hot, for Lafferty, it comes down to providing an inclusive experience to her customers. “A new hair cut or a manicure or pedicure is a big confidence booster. Everyone wants to try something different, to be outside of themselves a bit,” Lafferty said. “It comes down to happiness by giving them a look they really want.”
HOMETOWN DIRECTORY AUTOMOTIVE
HEALTHCARE
FAMILY PHARMACY
32nd & Indiana • Joplin, MO • 417-623-3800
HOME IMPROVEMENT
Healthcare Joplin Family Dentistry
HOME WINDOW TINTING
417-438-0427
www.tintnmore.net
614 E. 32nd St. • Joplin, Mo 64804 • 417-781-6322
2230 S. Main • Joplin, Mo • 417-623-TINT (8468)
2002 E. 20th • Joplin, Mo 64804 • 417-782-6985
Tint N More
Optical Outlet
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4402 E. 32nd St. Suite B Joplin, MO 64804 417-781-2900•www.JoplinDental.com
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3202 Indiana Ave • Joplin, Mo 64804 • 417-623-3800
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Family Pharmacy
1020 E 32nd St • Joplin, Mo 64804 • 417-781-0502
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Barney’s Quick Lube
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profile
HIGH SCHOOL FOOTBALL STADIUMS WRITTEN AND PHOTOGRAPHED BY KEVIN MCCLINTOCK
z t i l B n o r i d i Gr ll stadiums a b t o fo l o o h hing high sc p a r g o t o h p i und Missour o r a ls e v a r t Family Bulldog Stadium
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ince 2012, a football-loving family has visited nearly 100 high school football stadiums throughout the Show-Me State, including many right here in Southwest Missouri.
Their overriding goal is to visit and photograph every Missouri high school field currently in operation for the upcoming 2014/2015 football season. To that end, Lucas Lewis, his father Elda, and his brother Adam, have taken several long and winding road trips throughout the state, snapping pictures of and critiquing each stadium visited. “We have watched lots of high school football throughout the years and (we) have noticed that a lot of stadiums are very different,” said Lucas, who lives in Trenton, Missouri, a town of roughly 6,000 people located near Chillicothe in the northern part of the state.
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“One day we just decided we wanted to travel around the state and start looking at high
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Junge Field
school fields,” he continued. “It really became a way for a father and (his sons) to spend some quality time together.” Originally, the trio wanted to publish a book or make a DVD showing off their findings, “and making millions by selling them,” said Elda Lewis in a post on the popular high school football site Mo Sports, “but we decided that was not the purpose of doing this.” Instead, they figured a web page showcasing their photographs and findings would better serve the public. So Lucas and Adam created the “Missouri Football Field Database,” at www.mofootballfields.com.
otography
anny Wilson Ph
urtesy D Photograph co
Cardinal Stadium
“We just wanted to make something that all people can enjoy,” Lucas said.
Still, Lucas admits they still have many more stadiums to visit in the months and years to come.
So far, they have visited 76 Missouri stadiums, including 23 Class 1 schools and 21 Class 4 schools. The Sweet Springs Greyhounds, the Concordia Orioles, the Santa Fe Chiefs and the Higginsville Huskers are just four of the dozens of schools they’ve visited.
“We figure Missouri has more fields than other states since Missouri doesn’t do as much consolidating or cooping,” he said.
“We have been on six trips and have traveled some 2,000 miles so far,” Lucas said. “We really just choose a part of the state that we want to travel, map it out and try to get the most fields as possible.” They have made blitzes through southwest Missouri, parts of southeast Missouri and the Boot heel, parts of northwest Missouri and most of the central portion of the state.
There’s also been some surprises along the way, when it comes to the stadiums they’ve visited. “We have been surprised that some of the smaller school stadiums have been nicer than some of the larger school stadiums,” Lucas said. “We’ve also noticed that more and more schools are getting field turf.” This innovation, he added, is actually making many stadiums look a bit “cookie-cutter” in appearance. “We have also noticed that there isn’t much school signage as one would think.”
K.E. Baker Stadium
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HIGH SCHOOL FOOTBALL STADIUMS
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JASPER COUNTY
• Joplin (Parkwood) - The Bears won three state championships in 1975, 1980 and 1983. The school was also a runner-up (meaning they lost a state championship game) in 1984. In total, before Parkwood was merged with Memorial, the school made six playoff appearances between 1975 and 1984. During this stretch of years, no Southwest Missouri team was better on the gridiron than the Joplin Bears. • Joplin (Memorial) - The Eagles, known for its prowess on the basketball court, did manage to nab a football state championship of its own in 1976, shutting out Sullivan 31-0.
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• Webb City - Numbers simply doesn’t do this football program justice. The Cardinals have nabbed 12 state championship trophies, the first in 1989. Since 2008, the Cardinals have won five of the six Class 4 championships, including four in a row (2010-2013).
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• Jasper - The Class 1 Jasper Eagles won a state championship in 1979, shutting out Hardin-Central 23-0.
NEWTON COUNTY
• Seneca - The Class 3 Seneca Indians have won state championships in 1987 and 1995 and coming in as runners-up on four occasions; in all, the Indians have made 22 playoff appearances. Those numbers make the Indians one of the most successful postseason football programs in Southwest Missouri.
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t. Louis may be known for its success on the high school baseball diamonds, and Springfield may be home to a few hardwood powerhouses, but here in Southwest Missouri, football reigns supreme. Particularly when it comes to state championship trophies.
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WRITTEN BY KEVIN MCCLINTOCK
Here is a run-down of annual state champions dating back to 1968, when stats were first recorded by the Missouri State High School Activities Association.
BARTON COUNTY
• Lamar - If not for the Webb City Cardinals, the Lamar Tigers would be the current crown jewel of Southwest Missouri football. This Class 2 school has amassed a 23-8 playoff record in 11 playoff appearances since 1968, but more importantly, they have won three consecutive state championships, from 2011 to 2013.
LAWRENCE COUNTY
• Aurora - The Class 3 Aurora Houn Dawgs have won two state championships, the first in 1969 and the second 30 years later, in 1999. • Miller - The Class 1 Miller Cardinals have made 13 playoff appearances and won a state championship in 1994, shutting out Tarkio by the score of 20-0. • Mt. Vernon - The Class 3 Mountaineers of Mt. Vernon nabbed its lone state championship in 1978, when they beat MICDS 37-21. After playing for years at the middle schoolbased stadium, players will be playing on a new FREE FRIES OR TROPIX TATORS synthetic field w/meal purchase complete with new *Must present coupon. *Not valid with any other offer. concession stands and locker rooms.
BARRY COUNTY
• Cassville - The Class 3 Cassville Wildcats won back-to-back state championships in 2008 and 2009, winning both games by a combined score of 55-13. • Monett - The Monett Cubs have nabbed two state titles during the 1970s, the first in 1971 and the last in 1977. The Cubs’ home, Burl Fowler Stadium, has received new artificial turf this year, as well as a scoreboard and entryway.
KANSAS
• St. Mary’s-Colgan - Of course, we’d be remiss if we didn’t mention a certain successful football program just across the border in Kansas. The Panthers of St. Mary’s-Colgan in Pittsburg was ranked #12 best in the Sunflower State by MaxPreps here in 2014. In all, this football team has won seven state titles, including four from 2000-2003.
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ere are some of Lucas Lewis’ ratings of four Jasper County-based high school football stadiums. They are planning a trip this month to hit all the area stadiums, including those in Jasper, Seneca and Lamar.
Junge Field
800 W. Junge Blvd., Joplin History: The oldest field found in Southwest Missouri. Construction began in 1933 and completed in late 1934. Renovations took place in 2002. A stateof-the-art artificial playing surface was installed in the summer of 2007, plastic blades of grass laid over a rubber and gravel mixture to make it feel like natural grass. This year, the finishing touches are being done to a new Fieldhouse and locker room. Seating capacity: 4,056 total capacity, 2,688 on the home side; 1,368 on the away side. Lucas Lewis: He said he and his dad really wanted to see this historical stadium, “but we were not sure (in 2012) where the field in Joplin was located after the devastating (2011) tornado.” Lewis and family hope to make another run into Southwest Missouri to see Junge Field before the 2014/2015 season starts later this month.
Cardinal Stadium
621 N. Madison St., Webb City History: This stadium, built and opened for business back in 2007, replaced at the same spot the old natural-grass, cinderblock facility which had stood there for 37 years. The old stadium could sit only 750 on the home side. There were often overflow crowds ringing the stadium in layers during ballgames. There are future plans to install a new video scoreboard. Seating capacity: 5,250 total capacity, 4,250 on the home side; 1,000 on the away side. Lucas Lewis: “One of the nicest football facilities in Southwest Missouri. The seating capacity was awesome and the turf field was very nice. We were amazed with the high school itself as it was beautiful.”
Bulldog Stadium
206 S. Roney Street, Carl Junction History: This stadium was built in 2003 after the half-mile large EF-3 tornado of May 3 raged through the center of Carl Junction, damaging or destroying 500 structures, including portions of the Carl Junction school district. The facility’s latest refurbishment is a new video scoreboard.
Seating capacity: 2,196 total capacity, 1,620 on the home side; 576 on the away side. Lucas Lewis: “This (is) also a nice football field, with a nice turf field. There was plenty of seating on both sides.”
K.E. Baker Stadium
E. Fir Road, Carthage History: Like Joplin’s Junge Field, K.E. Baker Stadium is not located on the campus of the high school, but rather sits north of the Carthage Middle School facility. It is the second oldest stadium in Jasper County, having been built in the 1960s. There have been attempts in recent years to construct a new stadium on the land adjacent to the new high school, which opened in March, 2009. Seating capacity: 2,170 total capacity, 1,270 on the home side; 900 on the mnjbnhvccvaway side. Lucas Lewis: While this stadium “lacked from some of the other schools in size, (it’s) still a nice setting for a Friday night football game.”
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music to the ears AIRPORT NOVEL S
WRITTEN AND PHOTOGRAPHED BY RYAN RICHARDSON
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ack in 2001, you couldn’t go to a show in the Midwest without having to wade through a sea of bad pop-punk bands.
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Influenced by pop-friendly bands such as Blink 182, Good Charlotte and Fall Out Boy, most of the punk scene became a mess of young kids playing copycat to what they heard on the radio.
Airport Novels played a single day event south of Joplin back in July, and they loved the energy so much, they plan to come down here for more shows.
Pete Shapiro, drummer Kyle Lohman, guitarist Ethan Black and bassist Aaron Piper — recently embarked on their multi-state “Drunk in Love” with a July stop in Joplin. Though the tongue-in-cheek lyrics are there, the band has crafted a smart, sleek sound that’s helping propel them out of the sea of sound-alikes and into something so much more.
And then, these kids grew up. Airport Novels is one of those bands that has its roots in 90s punk-revival that crossed over to the radio waves. Still, they are doing it right. The Kansas Citybased quartet — led by singer-guitarist
So Ethan is new to the band right? You add another guitarist and then set him off to record and tour? How long was that? Pete Shapiro: We’ve been in this line-up for two months and Ethan was our recent addition. As Airport Novels, we’ve been
together for about three years, but it has been a lot of line-up changes. We did a power three piece for about 10 months and we were toying around with the idea of adding another person. He was just a good fit for us musically and culturally. So it was a quick trial by fire? We brought Ethan along right before we hit the studio. We brought him down there and knocked out a couple of good songs. As far as our set-list, a quarter of the songs we had before with the threepiece version and he stepped in and added in his own adjustments. His parts became his own and the songs grew with him positively.
Singer-guitarist Pete Shapiro wails during a live song in Joplin.
You guy are doing a music video release now, right? Yeah, we wanted to do that route, with that kind of production together. We’re kind of bringing it back around to what it was back when videos were huge. We wanted to do a two-prong release with a video and a song. People drop tracks every day because the saturation in the market is so much now. Before the video, our song wasn’t out there at all. So you are coming back to Joplin anytime soon? This is a new market for you guys.
Check out the band on Facebook at https://www.facebook.com/ airportnovels to check their video for their new song “Highway Lines” and additional shows.
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We went to Engage Audio with Kevin Gates in Springfield. He’s done amazing work with bands in our genre that we really like. We did basically a two-song, single format. We plan on going back in the fall, based on money, to hash out a couple of new tracks. I felt like it was a growing experience really. We progressed there with music direction. The professional gear gave us a quality product and the producer was hands-on with what works and what doesn’t. I really second that. You work with
We definitely liked what we had in Joplin for our first show there. The crowd is supportive. We did some guerilla marketing with a tablet and we were selling shirts. We were selling before we even hit the stage. That’s pretty incredible support, even before we played a note. We are really looking forward to coming back down there.
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Kevin, you always play the game with him. He has rules, you work with him.
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Kyle Lohman, drummer for the Airport Novels, crunches out a solo.
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List: Restaurants
The
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ive restaurants we don’t mind spending some gas to visit for a unique dining experience.
Scammon, Kansas is a tiny dot on the Rand McNally map, home to less than 500 people. Its most famous person, in fact, was a welterweight boxer from the early 1900s, known as the “Kansas Rube.” But there’s an Italian restaurant here that has made Scammon a well-respected and much-traveled destination spot. Josie’s Ristorante (400 N. Main Street) was opened in 1986 by Mike and Sally Saporito, specializing in homemade Italian dishes. Their ravioli dishes are made from scratch and their sauces are made fresh daily. Said one reviewer, “This is the best Italian I have ever had, including Italy. Everything is fresh and made from scratch by the owner and her family. (Josie’s is) a hidden gem and deserving of recognition.”
When you think of fried chicken, look no further than Pittsburg, Kansas. Several restaurants in Pittsburg and nearby Frontenac have made this area the fried chicken capitol of the Midwest. But we want to focus on another Pittsburg-based restaurant: Jim’s Steak House (1912 N. Broadway St.). Jim’s is a Pittsburg institution, having been in business for more than 70 years. Said Jerry L Mitchell: “(I) have traveled the 50 states, eaten steaks in all of them, (even) at high-priced joints, (but) Jim’s always has the best.”
The Bootleggers Restaurant and Brewery (101 S. Madison Ave.) has been a Southwest Missouri food institution since it was opened in downtown Aurora in 1998. The building itself was the old Bank of Aurora, built in 1888. Owners Shawn Briggs and Scott Young turned the bank vault into a microbrewery, old offices into the kitchen and the original teller cage into the restaurant’s front desk. Sadly, a fire in late January of this year closed the restaurant. Thankfully, a hand-lettered sign on the front window that had once read “Closed for repairs” has now been replaced with an opportunistic “Yes! We’re reopening!” The owners said on the restaurant’s Facebook page on July 11 they will remain in the same location, are currently renovating the building and plan to re-open in January, 2015.
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It’s not surprising the Mt. Vernon-based Red Barn Cafe and Hen House Bakery is Kara-Mitchell Nunez’s favorite place to eat. “Every time I eat here,” she wrote on the restaurant’s Facebook page, “I can honestly say the food tastes like my grandma is back in that kitchen cooking!” Located at 107 W. Mt. Vernon Blvd., the restaurant’s delicious pies, cakes and other homemade items are prepared from scratch every day at 4 a.m.
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If you have a craving for a good old American pie, look no further than Golden City. Located at the 500 block of the main drag through this small town, Cooky’s Cafe has been both a town and area favorite since the second world war, when then-owner Cecil Cooky Ambler first opened the restaurant’s doors to the public. Cooky’s is known for its great home-cooking, with its baked ham dish being one of the most popular menu items. But its Cooky’s desserts, particularly its homemade pies, that has placed this restaurant on the “must-eat” list. Writes Shirley Smith-Caudill, “I drive... to Cooky’s to eat (their) butterscotch pie. No one can make it better. I bring back three fruit pies for my freezer.”
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parting shot
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PHOTOGRAPHY BY LAURIE SISK
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Leah Ingram, lead vocalist for the Joplin-based band Diversity, adds vocal fireworks during the Independence Day celebration at Landreth Park.