RESTAURANT PROFILE
story by Connye Griffin, photo by Al Griffin
I
Let the good times roll
n warm sumBrenna Closmer months, son is behind the indoor seatbar. The Tropical ing at Roxie’s Illusion tops the Roadhouse Bar list of Roxie’s preand Grill makes ferred cocktails way so dancordered often. ers can spin and The Illusion is a step to the beat. blend of cocoMusic spills onto nut rum, melon the Strip’s sideliqueur, blue cuwalk and fills the racao, pineapple air. People enjoy juice, and a splash great burgers and of sour. Lady of tasty cocktails. the Lake vies for Happy hours bring most popular. crowds. Raspberry vodka All that and and blue curacao more continue stirred together into the winter— make a fine drink except, of course, to sip. For those open doors are craving chocolate closed against the Chop Salad and Wagyu Beef Dogs (bottom row, from left) Spaghetti Squash and coffee notes, the cold. Inside, neon Expresso Martini Wagyu Steak Burger with fries. art and vintage is a hit, and for concert posters traditionalists, decorate walls, and the temperature is warm for cozy coman Old Fashioned made with Maker’s Mark bourbon is just fort and good times. Mark Waddington, owner of one of right. Wines and brews round out the bar. the Lake’s most popular waterfronts, Redhead Yacht Club, Melissa Kieft answered the call to move to Lake of the wanted an upscale 1970s-80s rock and roll vibe for the bar Ozarks and serve as General Manager for Roxie’s. She and grill located on the Strip. One corner celebrates that would be quick to add that most of the Roxie’s staff has vibe. It’s reserved for musicians and DJs to bring a “rockin been with the team since the restaurant’s first day, June atmosphere.” 24, 2021, and all team members step up to help when and A menu rich in locally-sourced ingredients for scratchwhere they are needed. Many have been part of the Redmade items satisfies in every season. Preferring fresh, not head team as well so they are on board with expectations frozen vegetables, salads change according to growth for honor and cooperation, and they deliver. cycles, but the elements are piled high and are sure to Everyone associated with Roxie’s invites new and old satisfy. One of the more popular salads is the Chop Salad, customers to visit Roxie’s Facebook page to see what speblending pickled and fresh vegetables. It’s dressed in a cials in great food, fine drink, and good service are availchampagne vinaigrette made in-house. Vegetarians and able monthly. They also recommend Roxie’s for the quieter, gluten-free diners will also find a pasta entrée featuring colder months and through the Lake’s busy season when spaghetti squash, cherry tomatoes, roasted shitakes and Roxie’s rocks and rolls out the good times. creminis, onions, and spinach. Signature items at Roxie’s Roadhouse feature meat More info: from nearby Hiroshi Farms, used to create amazing corn Roxie’s Roadhouse Bar and Grill dogs, golden and crisp in a scratch-made batter. Wagyu 1289 Bagnell Dam Blvd., Lake Ozark steak burgers begin with meat from the same source, but 573-365-9960 in-house cured bacon and a homemade steak sauce add Hours: Closed Tuesday, Open Monday, Wednesday, and more rich flavor. Roxie’s kitchen also produces in-house Sunday 11 a.m. – 9 p.m.; Thursday 11 a.m. – 12 a.m.; Friday red onion jam, tomato jam, and mustard. Kitchen Manager and Saturday 11 a.m. – 1 a.m. (check for seasonal hours). 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.” March 11 - 24, 2022
VACATION NEWS 31
