Lunchtime Must-Trys
\nMythical \u2018Wich<\/p>\n
113 E. Main St., Branson, 417-544-0245
Cuisine: Sandwiches
\nThe sandwiches are creative at this Missouri cryptid\u2013themed eatery. The Firebird Chicken sammy is an indulgence, topped with spicy grilled chicken, bacon, jalape\u00f1os, pepper-jack cheese, grilled onions and more. The Bodega sandwich is their riff on a cheesesteak, made with local Snake River Farms wagyu beef. There are also breakfast sandwiches and a few salads.<\/p>\n
\nBilly Bob\u2019s Dairy Land<\/p>\n
1829 W. 76 Country Blvd., Branson, 417-337-9291
Cuisine: Retro diner
\nThis Branson mainstay has had a spot on the Strip since the 1960s, and they\u2019re known for juicy griddle burgers. Order them with grilled onions\u2014they are a must-try addition. You can also find handmade milkshakes, fried pies and blackberry cobbler for dessert. This spot is cash only.<\/p>\n
\nSugar Leaf Bakery<\/p>\n
2800 W. 76 Country Blvd., Suite 211, Branson, 417-336-6618
Cuisine: Bakery cafe
\nStart your day with a handcrafted espresso drink, like the honey lavender latte. For lunch, get the classic Reuben sandwich, or dig into the Fig and Apple Harvest Salad. The Campfire Cookie topped with a toasted homemade marshmallow is what dreams are made of.<\/p>\n
\nFood Plus Fun
\nThe Social Birdy<\/p>\n
1250 Branson Hills Parkway, Branson, 417-208-2500
Cuisine: American
\nYou can spend all day at The Social Birdy. First, fuel up with super-loaded burgers, fried chicken sandwiches (our rec: the B-Town Hot Chicken Sandwich with pickled red onions and a spicy sauce), pulled pork nachos and more. Then have some fun on the pickleball courts, golf simulators and putt-putt course.<\/p>\n
\nDevil\u2019s Pool Restaurant<\/p>\n
Located at Big Cedar Lodge, 612 Devil\u2019s Pool Road, Ridgedale, 417-339-5141
Cuisine: Southern homestyle
\nHere, the cornbread with smoked bacon and maple butter makes the perfect shareable app, and the house-smoked St. Louis\u2013style ribs steal the show as a main course. After your meal, take advantage of the fun at Big Cedar Lodge by strolling the paths around the resort or heading up to the Fun Mountain area for bowling, go-karts, a zipline and more.<\/p>\n
\nArnie\u2019s Barn<\/p>\n
Located at Top of the Rock, 150 Top of the Rock Road, Ridgedale, 417-348-3730
Cuisine: Mexican-American
\nEnjoy Table Rock Lake views while you indulge in the choriqueso appetizer (a green chili queso topped with chorizo, jalape\u00f1os and cilantro crema). The birria quesadilla is another favorite. And since this spot is located at Top of the Rock, you can explore Lost Canyon Cave and Nature Trail, visit the on-site Ancient Ozarks Natural History Museum and more while you\u2019re there.<\/p>\n
\nPizza
\nOzark Mountain Pizza<\/p>\n
5378 State Highway 265, Branson, 417-386-4210
Cuisine: Hand-tossed pizza
\nThe bacon cheeseburger pizza is so addictive, with its combo of mozzarella and cheddar cheese, mustard, bacon, beef, pickles and onions. For white pizza fans, the Ozark Mountain Spinach is delish, topped with Alfredo sauce, artichoke hearts, fresh spinach and mozzarella cheese. Also on the menu: sandwiches, salads and pasta.<\/p>\n
\nMr. G\u2019s Chicago Pizza & Pub<\/p>\n
202 \u00bd N. Commercial St., Branson, 417-335-8156
Cuisine: Chicago-style pizza
\nWith a thick pan-style crust and an absolute abundance of toppings, the Chicago-style pies here are an indulgence. For something classic, go with Mr. G\u2019s Favorite, which is loaded with pepperoni and Italian sausage with lots of veggies too. For something more unexpected, try the pulled pork pizza with green peppers, red onion, barbecue sauce and pulled pork.<\/p>\n
\nPaPPo\u2019s Pizzeria & Pub<\/p>\n
409 Branson Landing Blvd., Unit 309, Branson, 417-263-3287
Cuisine: Stone-baked pizza
\nStone-baked pizza is the main event here, and it\u2019s offered with creative topping combinations. Any pizza made with the homemade meatballs will be a winner, and the apple-bourbon pulled pork pizza is a fun break from the expected. Save room for the brown butter chocolate chip cookies, which are baked fresh to order in the pizza oven.<\/p>\n
\nStraight from the Smoker
\nGettin\u2019 Basted<\/p>\n
2845 W. 76 Country Blvd., Branson, 417-320-6357
Cuisine: Barbecue
\nThe team behind Gettin\u2019 Basted has won their fair share of barbecue competitions. The tender brisket is a customer favorite, and the burnt ends are mouthwateringly delicious. Look for fun twists on barbecue, like the pulled pork tacos or the Basted Nachos\u2014and order a side of poblano cream corn br\u00fbl\u00e9e.<\/p>\n
\nOld 76 Smokehouse<\/p>\n
9273 State Highway 76, Branson West, 417-338-1071
Cuisine: Barbecue
\nCome in early. This spot is known to sell out of its freshly smoked meats\u2014especially the super-popular brisket. For something old-school, try the smoked bologna sandwich. As for side dishes, the homemade pit beans and the corn casserole have lots of fans.<\/p>\n
\nBig D\u2019s BBQ<\/p>\n
1550 State Highway 248, Branson, 417-337-5100
Cuisine: Barbecue
\nThe ribs? Memphis-style. The brisket? Texas-style. The burnt ends? Addictive. This local spot also offers some fun appetizers, like nachos made with pork rinds or pork egg rolls. The Pitmaster sandwich is a favorite, topped with sausage, brisket and spicy jalape\u00f1os.<\/p>\n
\nCasual Dining
\nDowning Street Pour House<\/p>\n
24 Downing St., Hollister, 417-320-6106
Cuisine: Pub fare
\nLocated inside a charming old Tudor-style building, this spot owned by the team behind Gettin\u2019 Basted serves excellent gastropub fare. Try the giant soft pretzel or one of the wagyu burgers (like the D Street Burger topped with arugula, goat cheese and honey). The nachos made with crispy kettle chips are a shareable fave.<\/p>\n
\nWalkers<\/p>\n
112 W. Main St., Branson, 417-213-0129
Cuisine: Walking tacos
\nThis zombie-themed restaurant specializes in walking tacos. You choose the base size, and then you pick the toppings you want. The extensive list includes the expected (ground beef, pico de gallo, shredded cheese) and the unexpected (Mexican street corn, spicy guacamole, fresh habanero peppers).<\/p>\n
\nBig Whiskey\u2019s American Restaurant & Bar<\/p>\n
301 Branson Landing Blvd., Branson, 417-334-4478
Cuisine: Bar and grill
\nThe menu is packed with variety (entree salads, steaks, burgers, pasta and more), but the most fun way to dine at Big Whiskey\u2019s is to bring some friends and share lots of apps. The white queso spinach dip, the fried pickles and the chicken bacon ranch fries are perfect for this.<\/p>\n
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Lunchtime Must-Trys Mythical \u2018Wich 113 E. Main St., Branson, 417-544-0245Cuisine: Sandwiches The sandwiches are creative at this Missouri cryptid\u2013themed eatery. The Firebird Chicken sammy is an indulgence, topped with spicy grilled chicken, bacon, jalape\u00f1os, pepper-jack cheese, grilled onions and more. The Bodega sandwich is their riff on a cheesesteak, made with local Snake River Farms<\/p>\n","protected":false},"author":2,"featured_media":3309,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[3642,3640,3638,3641,3639],"class_list":["post-3308","post","type-post","status-publish","format-standard","has-post-thumbnail","category-missouri","tag-missouri","tag-missouri-dining","tag-missouri-food","tag-missouri-grocery-stores","tag-missouri-restaurants"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117257546403690942","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/3308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=3308"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/3308\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/3309"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=3308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=3308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=3308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}