On this episode of Savor the Ozarks, Joy sits down with Chaz Koeppen and Matt Gann, the heart and soul behind Cafe B-29 in Ozark, where they’re serving up more than just amazing food—they’re honoring heroes. 
With Veteran’s Day around the corner, Chaz and Matt share the incredible story of how their WWII veteran grandfathers inspired them to open a cafe that celebrates the American spirit. Get a taste of the cafe’s nostalgic, diner-style vibe, complete with military memorabilia donated by patrons, and hear all about their commitment to fresh, homemade meals (including their award-winning jalapeño popper burger!) They also dive into their community efforts and some memorable moments spent with veterans here in the Ozarks. Soak in all that and more, RIGHT HERE on Savor the Ozarks!

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When life gave him every reason to quit, Chef James Cardelli turned it into fuel. Growing up in California with a rough start and no clear path, he found purpose in a Springfield kitchen, starting as a dishwasher at Jimm’s Steakhouse before working his way into the world of Michelin-starred dining in Chicago.

In this Savor the Ozarks episode, Joy Robertson sits down with James as he shares how persistence landed him in elite restaurants and how he’s now gearing up to help Billy Parisi open a new spot in Crown Point, Indiana. James’s story is one of grit, growth, and finding light in the heat of the kitchen. It's proof that where you start doesn’t define where you’ll end up. 🍝✨

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!        

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Nestled beside a row of towering grain silos, The Table is not your average restaurant... it’s a love letter to creativity, faith, and family. Sisters Sheri Perkins and Renee Textor built this stunning space from the ground up, turning a forgotten lot into one of Springfield’s most beautiful dining spots.

Inside, you’ll find crystal chandeliers, cozy fireplaces, antique finds, and food that feels like home but tastes like vacation. From bourbon peanut butter pancakes 🥞 to their famous toast flight 🍞 and Cajun chicken pasta 🍝, every dish has a story.

What started as a leap of faith is now a community sensation, overflowing with guests just days after opening. The Table proves you don’t need restaurant experience to build something extraordinary; just a little grit, grace, and sister magic. 💫

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!  

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This week on Savor the Ozarks, Joy Robertson steps into the apocalypse... a delicious one! She’s at Branson’s Walkers, the zombie-themed walking taco joint dreamed up by owner William Doughty. 🧟

After 12 years in timeshare sales, William traded contracts for chips and chili, creating a one-of-a-kind spot where tacos come in a bag and every bite is a little bit wild. From the Crawler to the Chipocalypse, these walking tacos are served with a side of creativity and maybe a few creepy surprises. Joy and William talk zombies, business dreams, and Walker’s craziest feature, the Mutation Station, where brave guests spin a wheel to eat scorpions, crickets, or even Carolina Reaper peppers. (Yes, Joy takes the challenge!)

It’s equal parts spooky and savory, and it’s only in Branson… for now. Hear how William’s plans for Springfield, KC, and beyond might just make the Midwest crave brains... and tacos! 🌮

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This week on Savor the Ozarks, Joy Robertson pulls up a barstool at Jo’s Gather'n Place, a Springfield spot that’s been serving up home-cooked comfort and hometown connection for 25 years.

Owner Jolene Eddington thought she’d only run the place for eight years... but when your restaurant becomes “like Cheers… with food,” it’s hard to walk away. From Meatloaf Mondays to Walleye Wednesdays and Steak Fridays, Jo’s is all about homemade favorites, friendly faces, and community stories that span generations.

You’ll meet the tight-knit staff who’ve become family, hear why locals call in if they’re going to miss lunch, and find out which day is best to grab a plate of fried chicken or livers and gizzards (trust us, it’s worth the trip).

Come for the food, stay for the people, because at Jo’s Gather'n Place, everyone’s family.

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!      

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Grab your chips and sauce! 🍽 Joy Robertson is digging into a true Ozarks original! She’s sitting down with Garin Ferguson, the third-generation owner of Mexican Villa, to unwrap how a daring World War II pilot turned a taste of San Antonio into Springfield’s signature spin on Mexican food.

Hear how Hargrave Ferguson and his friend Mike from Mexico City created those famous hot, mild, and sweet sauces still made from scratch today. You’ll laugh at the story of the fur coat that fell from the sky, learn how one thrifty sign swap gave birth to “Mexican Villa,” and see why fans (including Brad Pitt!) keep coming back for enchiladas, tacos, and that unforgettable sweet sauce.

Plus, Garin shares how the family keeps honoring tradition while stirring in fresh touches like margarita Mondays to street-taco Thursdays, all while serving up big flavor and even bigger heart.

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Joy Robertson takes a trip down Highway 7 to Jasper, Arkansas, where one of the Ozarks’ most surprising gems awaits: Low Gap Café.

Owner Marie Bottini shares the remarkable story of how she and her late husband, Chef Nick Bottini, built a fine-dining destination “in the boonies.” Nick’s world-class culinary chops brought dishes like pan-seared scallops with mango curry cream sauce, house-made pastas, and perfectly seared steaks to a tiny town most people would drive right past. Marie now carries on his legacy with the help of family: her nephews in the kitchen, her granddaughter waiting tables, and Marie herself baking up indulgent desserts like chocolate cake, cobblers, and cheesecakes.

Pull up a chair (and maybe a to-go box, because portions here are big) and hear why Low Gap Café is worth the drive.

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This week, Joy Robertson sits down with Brandon “Chef Tiny” Moore, the chef who turned nostalgia into a menu and made Springfield fall in love all over again. At Retro Metro, you’ll find classics from the old Metropolitan Grill (yes, the famous flash-fried spinach and cocoa pasta are back!) right alongside new hits like the outrageous Fat Tiny Burger.

Chef Tiny dishes on everything, like growing up with casserole-loving Midwestern roots, cooking at Charlie Trotter’s in Chicago, hanging with Springfield’s restaurant legends, and why he’s convinced he’ll “die here in southwest Springfield.” He’s hilarious, passionate, and very serious about his burgers. You've gotta hear this one. 🍔

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Joy Robertson pulls back the curtain at OTC’s student-run restaurant, Scallions, where culinary students transform their classroom into a real fine-dining experience. 👨‍🍳👩‍🍳
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Chef Daniel Pliska shares why everything (and we mean everything) is made from scratch. Lisa Gardner reveals how she trains students in the art of hospitality and why she sometimes tells them to “go talk to the vegetables” when the stress gets real. You’ll also hear from proud program grads who’ve gone on to professional kitchens but return each week to cheer on the next wave of talent. Add in dreamy desserts like profiteroles dripping in bananas foster sauce, and your mouth will be watering the entire episode. 🥘

Thanks to our Savor The Ozarks sponsor, Arctic Food Equipment!      

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Ever wished you could sneak away to the Caribbean without leaving Springfield? That’s exactly the vibe Greg Walker is serving up at Palm & Paddle. 🌴 

Joy Robertson sits down with Greg to hear how a hotel owner who swore he’d never open a restaurant ended up creating a tropical getaway right here in Springfield. From jerk chicken and coconut shrimp to their famous Rasta Pasta and tacos that nearly won it all at a local competition, Palm and Paddle is bringing sunshine and spice to the Ozarks.

Greg also spills on the challenges of being a first-time restaurateur, why his mom’s key lime pie gets rave reviews (even from Floridians), and how live music, rum flights, and happy hour make this spot feel like a vacation close to home. Pull up a chair, grab a cocktail, and get ready for some Caribbean flair, Ozarks-style. 🍹✨

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