Let the Good Times Roll

(Left to right) Bartender Brenna Closson serves up a Tropical Illusion.; The Wagyu Steak Burger and fries.; Kitchen Manager Hunter Westbrook (front) with cook Patrick Amann.; Blaire Willenbrock, server and barkeep.

THE Good TIMES

Roxie’s Roadhouse offers upscale rock and role vibe

Story by CONNYE GRIFFIN | Photos by AL GRIFFIN

In warm summer months, indoor seating at Roxie’s Roadhouse Bar and Grill makes way so dancers can spin and step to the beat. Music spills onto the Strip’s sidewalk and fills the air. People enjoy great burgers and tasty cocktails. Happy hours bring crowds.

All that and more continue into the winter—except, of course, open doors are closed against the cold. Inside, neon art and vintage concert posters decorate walls, and the temperature is warm for cozy comfort and good times. Mark Waddington, owner of one of the Lake’s most popular waterfronts, Redhead Yacht Club, wanted an upscale 1970s-80s rock and roll vibe for the bar and grill located on the Strip. One corner celebrates that vibe. It’s reserved for musicians and DJs to bring a “rockin atmosphere.”

A menu rich in locally-sourced ingredients for scratch-made items satisfies in every season. Preferring fresh, not frozen vegetables, salads change according to growth cycles, but the elements are piled high and are sure to satisfy. One of the more popular salads is the Chop Salad, blending pickled and fresh vegetables. It’s dressed in a champagne vinaigrette made in-house. Vegetarians and gluten-free diners will also find a pasta entrée featuring spaghetti squash, cherry tomatoes, roasted shitakes and creminis, onions, and spinach.

Signature items at Roxie’s Roadhouse feature meat from nearby Hiroshi Farms, used to create amazing corn dogs, golden and crisp in a scratch-made batter. Wagyu steak burgers begin with meat from the same source, but in-house cured bacon and a homemade

(Top row, from left) Chop Salad and Wagyu Beef Dogs (bottom row, from left) Spaghetti Squash and Wagyu Steak Burger with fries.

steak sauce add more rich flavor. Roxie’s kitchen also produces in-house red onion jam, tomato jam, and mustard. Kitchen Manager Hunter Westbrook and Cook Patrick Amann oversee it all, insuring that Roxie’s “stand(s) out from all the rest, staying on top of culinary trends (while) pioneering (their) own.”

Brenna Closson is behind the bar. The Tropical Illusion tops the list of Roxie’s preferred cocktails ordered often. The Illusion is a blend of coconut rum, melon liqueur, blue curacao, pineapple juice, and a splash of sour. Lady of the Lake vies for most popular. Raspberry vodka and blue curacao stirred together make a fine drink to sip. For those craving chocolate coffee notes, the Expresso Martini is a hit, and for traditionalists, an Old Fashioned made with Maker’s Mark bourbon is just right. Wines and brews round out the bar.

Melissa Kieft answered the call to move to Lake of the Ozarks and serve as General Manager for Roxie’s. She would be quick to add that most of the Roxie’s staff has been with the team since the restaurant’s first day, June 24, 2021, and all team members step up to help when and where they are needed. Many have been part of the Redhead team as well so they are on board with expectations for honor and cooperation, and they deliver.

Everyone associated with Roxie’s invites new and old customers to visit Roxie’s Facebook page to see what specials in great food, fine drink, and good service are available monthly. They also recommend Roxie’s for the quieter, colder months and through the Lake’s busy season when Roxie’s rocks and rolls out the good times.