Red Onion Cafe, Joplin
November 2018
It’s no surprise that the Red Onion Café has maintained a loyal following since it opened in 1995. My husband and I stopped for lunch on our way home from Tulsa and, even on a Monday, the short wait around noon attested to its popularity. On weekend nights, reservations are recommended.
Long-time restaurateur David Blum serves from scratch cooking in a cozy, 100-year-old downtown building—free municipal parking lies adjacent to the café. Specialties range from tasty appetizers to pastas, to hamburgers and steaks and tempting desserts.
Next to us, an older woman was dining solo but received a constant flow of attention. “Miss Betty” stops in several times each week, gives the staff Christmas cards and is walked to and from her car when she visits. We struck up a conversation and, although we’d already ordered, I asked about her favorite dishes. She immediately listed the smoked chicken dip, French onion soup and the smokehouse turkey sandwich. When she dines with her son, he always orders a double portion of the bourbon maple glazed pork chop.
I noted that a number of tables ordered an appetizer. No wonder. The signature smoked chicken dip fused chicken smoked in-house and mild Anaheim peppers. Beautifully plated bruschetta misto, a deconstructed version of bruschetta that’s generous enough for four, came with herbed cream cheese and marinated olive salad for piling on the grilled focaccia.
I ordered the café’s most popular lunch entree, Dave’s fried chicken salad topped with lightly crusted coconut fried chicken strips. Fresh and flavorful, I drizzled it with homemade honey-mustard dressing. My husband chose the “Love Me Tender” sandwich—grilled tenderloin medallions enhanced with garlic parmesan butter and cheese on a brioche bun. The restaurant slices whole tenderloins for its filet mignon dinners and uses the ends for this fork-tender steak sandwich. The Arkansas smokehouse chicken pasta remains a standout, too. Noteworthy sides include butter fondue broccoli and loaded smashed potatoes.
The beer selection features drafts from the Springfield Brewing Company and Kansas City’s Boulevard Brewing Company. Wine is available, but the list isn’t as extensive.
Local Apple Road Farm creates desserts each week. There’s always a low carb option, such as low-carb strawberry cheesecake. Hank’s Cheesecakes in St. Louis also supplies desserts, bringing the total up to a constant eight or nine.
The Red Onion offers a full menu for informal gatherings or custom catering to accommodate weddings, events and banquets.
Visit RedOnionRestaurants.com for more information.