Downing Street Pour House, Hollister
August 2021
Just across the Lake Taneycomo Bridge from Branson Landing, Downing Street Pour House delivers a carefully crafted menu that will impress the most zealous foodie. Four local partners have enhanced tried-and-true dishes with their culinary prowess.
Located inside the 1912 Old English Inn, diners can choose from the pub-style interior or an expansive courtyard patio.
“We constantly cook at home and are trying new combinations,” says co-owner Jason Roberts. “Our goal is to tweak the flavor profile of our dishes to set them apart.”
The partners’ first restaurant on Branson’s strip, Gettin’ Basted, has earned a stellar reputation. Partner and pitmaster Brad Leighninger has garnered more than 50 Grand and Reserve Grand Championships and over 100 individual wins on the barbecue circuit. Downing Street serves his Basted Championship Wings—but the menu goes far beyond barbecue.
My husband and I lunched on Downing Street’s patio, where Roberts took us on a culinary tour. For starters, those award-winning wings were delish. They’re cooked over live Missouri hardwood and charcoal in Gateway Drum Smokers using a proprietary blend of spices. We also ordered poutine, a traditional Canadian dish of French fries and cheese curds topped with brown gravy. Hesitant at first, I became an instant fan scooping up the flavorful gravy made with house-made bone broth, red wine and thyme.
Known for their house-ground Kobe burgers, the “D” Street topped with peppery arugula, goat cheese, local honey and aioli, delivered a savory-sweet combo. The Black & Bleu came with caramelized onions, blue cheese, bacon and a yummy house-made blackberry sauce. Equally impressive, the Shepherd’s Pie contained traditional ground lamb and beef, pearl onions, peas, fresh rosemary and scratch gravy topped with a mashed potato-parmesan crust. The smoked corned beef—tender and surprisingly lean—attested to pitmaster Brad’s technique. Sides included a satisfying green chili cream corn Brule and brabont new potatoes thrown into the fryer for a crispy outside and creamy interior. Lighter dishes included the popular smoked chicken. Daily specials ranged from burnt end mac n’ cheese and soups such as carrot curry or chili.
In addition, the pub-style bar serves 16 beers on tap. Labels range from seasonal stouts to local ales from Springfield, St Louis and the Ozarks. Approximately one dozen wines round out their list.
Visit dspourhouse for more information.