Ozark Mill at Finley Farms, Ozark

February 2024

Picturesqe describes the historic Ozark Mill at Finley Farms. One of the last operational grain mills in Missouri, established in 1833, the Johnny Morris family bought it and moved the massive mill to the Finley River just outside Springfield. Renovated with reclaimed materials, it is now a fine dining restaurant. High-beamed ceilings framed generous windows in the main room that flowed onto the deck for al fresco dining overlooking the river’s manmade waterfall.

Chef Kevin Korman spent much of his 25 year career working with restaurants from Florida to Tennessee. When he got the call about this project, he was intrigued. One year before the restaurant opened in 2020 he began work on menu concepts.

“I’m a big believer in sense of place. Cooking locally is all about storytelling through food,” says Korman. “I dug into the history of Ozark cuisine, which has Appalachian influences and tied the cuisine into the mill itself.”

Farm-to-table and grain-to-table, the menu reflects Korman’s philosophy. Not only does the restaurant dedicate acreage for growing produce, but it also initiated a composting program. An ever-evolving “Market Menu,” highlights produce grown on-site as well as by local dairy farmers and ranchers.

“Last year we grew an heirloom variety of corn that we sent to Dogwood Canyon where they milled it at our sister property and sent it back as cornmeal. We used it in our entrees and desserts,” says Korman. “Sustainability is huge so we pickle, puree and freeze in order to use our produce year-round.”

My husband and I started with five-cheese spinach dip created with a roasted wild mushroom medley and white truffle oil on grilled bread. Quite popular, the green tomato cake showcased the 600 pounds of tomatoes annually grown on site. From the “Market Menu,” an unexpected riff on traditional caprese salad featured charred cucumbers mixed with heirloom tomatoes, fresh herbs and burrata. Excellent short rib pasta with 12-hour braised Missouri beef sat atop a light alfredo pasta tossed with herbs, arugula and roasted wild mushrooms. Creamy chicken and dumpling-like cornbread gnocchi hinted of mustard for a non-traditional twist. Peach cobbler won out for dessert. Fresh thyme and peaches garnished a flakey buttermilk biscuit and crème fresh ice cream.

Cocktails and mocktails incorporated in-house syrups. Draft beers hailed from local breweries. Wines tied into the overall menu. Afterward, we strolled through the chef’s garden and across the restored bridge to check out the farm’s open-air wedding chapel at sunset.

For more information, visit FinleyFarmsMo.com/eat-drink.