Mel's Hard Luck Diner, Branson
November 2025
Red and white booths and chairs cozy up to white Formica tables on a black and white checkerboard floor. Mel’s personal collection of memorabilia lines the walls, including photos of famous singers with autographs from the likes of Dolly Parton, Vicki Lawrence and Carol Burnett.
Opened in 1993 in The Grand Village, Mel and Elizabeth Bilbo bought the diner in 2004. Mel is particularly suited for his restaurant after a career in the theme park industry that spanned Busch Gardens, Disney and Silver Dollar City.
“The idea of singing evolved when a waiter proposed the idea of singing 1950s tunes to diners, and it quickly became popular,” says Mel. “Servers will take requests from their personal repertoire.”
When patrons celebrate a birthday, they’re serenaded by several of the staff with a unique rendition of “Happy Birthday.” Originally, the song was not public domain so the staff created their own version using the public domain song, “Zip-a-Dee-Doo-Dah,” from the Disney movie “Song of the South.” And during Christmas in July, as well as November through December, servers sing holiday tunes.
Our group ordered from the decidedly American comfort food menu featuring popular burgers, chicken fingers with scratch mashed potatoes and salads. Mel’s nod to his Southwest Texas roots includes red beans and rice. The chicken salad is a family favorite of one of the managers.
It’s no surprise that diners come in just for Mel’s specialty ice cream treats, such as chocolate nachos smothered in vanilla ice cream. Without question, The Avalanche wowed us—nine extra-large scoops of ice cream covered with numerous toppings for $49. Rivers of strawberry sauce, hot fudge, marshmallow crème, M&Ms and more came topped with whipped cream and maraschino cherries. Our table dug in and still couldn’t finish. Cake-lovers might choose the carrot cake or red velvet cake special made by a Hollister baker.
Afterward, it’s fun to stroll and check out the locally-owned Grand Village Shops. Nearly 30 boutiques cater to all interests. We especially enjoyed Kringles Christmas Shops, Back in Time Toys and Fig Tree Books.
Visit MelsHardLuckDiner.com for more information.
Anthonino's Taverna, St. Louis
August 2025
The Scaratos made the transition to Anthonino’s after working in the family’s Greek fast-casual restaurants while growing up. In 2003, their parents bought what would become Anthonino’s on The Hill—a 1939-era, one-room bar with 15 tables. After Food Network featured their Nonna’s fried ravioli in 2011, things really took off. The brothers added a back area that seats up to 125 people to compliment the original bar, hardwood floors and ornate tin ceiling. Since then, they’ve won more accolades, another stint on Food Network last November and are known as the “ravioli boys” at Energizer Park soccer stadium. A new event space is also in the works.
Hand-prepared and locally sourced menu items are accompanied by Missouri beef, Midwest chicken and wild-caught fish. Pasta is prepared fresh, as is the pizza dough. Scratch sauces include their beloved marinara, now sold in Schnucks along with their pizzas. Olive oil and cheeses hail from Italy. Ciabatta is delivered from Fazio’s Bakery around the corner.
Of course, my husband and I started with their handmade raviolis featured on Food Network. At the start, the brothers fried up 12 at a time; now, they sell 6,000 to 10,000 weekly. Yummy pillows of pasta filled with ground beef, ricotta and pecorino-Romano cheese were accompanied by marinara for dipping. Another tasty appetizer, baked goat cheese, sourced from a Wisconsin farm, came served with house-fried pita chips.
Equally delicious, my husband chose sweet-savory, pan-fried chicken Marsala topped with cremini mushrooms and accompanied by scratch garlic mashed potatoes. I ordered breaded and charbroiled Palermo-style chicken crowned with lemons, capers, Sicilian olives and reduced Marsala butter sauce, accompanied by heavenly alfredo pasta finished with fresh cream from Rolling Lawn Farm in Illinois. Dessert was an easy choice. Anthony’s mother’s lukumades, yeasty Greek “donuts” fried golden-brown were served warm and brushed with cinnamon, honey and walnuts.
Giving back is simple here. Through Anthonino’s partnership with GiftAMeal, diners scan a QR code, take a picture of their food and upload it. A meal is then donated to someone through Operation Food Search. Scarato remarked that it’s not unusual for monthly donations to reach 300 meals.
Visit Anthoninos.com for more information.
Tin Mill Restaurant, Hermann
May 2025
Blueprints of the building hang on the restaurant’s back wall. Original wood flooring and beams add a rustic vibe. Centered in the dining area, the grain elevator shaft soars seven stories above the basement. An attached icehouse, now Celebration Hall, accommodates large dinner parties, weddings, conferences and private events.
“Our seasonal menu offers German-American comfort food with several Italian dishes added this winter,” says general manager Justin Lieser. “Chef Stewart Barteau joined us last March and previously worked at some notable St. Louis restaurants.”
Wines from Dierberg vineyards in Hermann and Santa Barbara, California influence every dish, even the vegetables. Four beers on tap are crafted by the traditional German method at Tin Mill Brewery just across the street. Cocktails feature spirits from local Black Shire Distillery, also a Dierberg enterprise. Five wine flights and a beer flight offer samplings.
“We have the luxury of using wine from our vineyard just eight miles away,” says Lieser. “Our labels include estate wines and reserve blends as well as blends from the Dierberg’s Missouri and California wineries.”
For starters, my husband and I ordered the Bavarian soft pretzel to dip in house made beer cheese. The wurstteller plate showcased two German sausages made by local Swiss Meats. Scratch sweet and spicy mustards complimented the hearty sausages.
Our three dinner entrees incorporated house made sauces, gravies and sides. The boneless whiskey barbecue chicken arrived grilled and topped with tangy barbecue sauce that featured Black Shire Distillery whiskey. A tender 10-ounce strip steak drizzled with Norton onion butter included mashed potatoes and broccoli. Our favorite, and the most popular entrée, was hand-tenderized and lightly breaded schnitzel. Thin and crispy encrusted pork tenderloin with dill gravy accompanied sides of traditional red cabbage sauerkraut and warm German potato salad.
Service was attentive. We lingered over dessert that included crème Brulé, bread pudding and apple strudel beignets à la mode. The beignets perfectly capped off our hearty meal. Four pastry-filled rolls came stuffed with a homemade, but not-overly-sweet, apple filling.
Visit TinMillSteakHouse.com for more information.
The Landmark, Lowry City
February 2025
Two-piece chicken dinners come with mashed potatoes dolloped with scratch brown or white gravy and a yeast roll. Customers choose two homemade sides such as creamy potato salad, pickled beets, crispy coleslaw or that day’s dessert salad. It’s a bargain by any standards at $10.50 or $11.50 for all white meat. Price aside, my husband declared it the best fried chicken he has eaten. I agreed. Landmark’s crispy golden crust envelopes moist and tender meat.
“We fry by hand and don’t cut corners,” says owner and entrepreneur John Foster. “On Fridays, I cut up 50 whole chickens for Sunday.”
Less than a mile off Highway 13 and just north of Osceola Cheese Company, The Landmark serves as a community gathering place serving breakfast and lunch. A beehive of activity, locals and waitresses greet each other with hellos and hugs. Likewise, my husband and I were warmly welcomed. Service started the minute we were seated at the blue Formica table.
“I grew up in this community and love it here,” says Foster, “I enjoy being the place where people come to eat and see their friends.”
Although open for years, Foster bought The Landmark at the beginning of 2023. Now age 27, he started at the restaurant as a 16-year-old dishwasher, waiter and weekend cook before attending community college. He cooks alongside his staff and bakes his yeast rolls and desserts starting at 4:45 each morning. Savannah, restaurant manager and 15-year employee, mother hens the staff.
Throughout the week, except when closed on Mondays, homemade biscuits and gravy for breakfast draw regulars. Lunch specials, posted daily on Facebook, might feature ham and beans or fried catfish. Menu staples range from pot roast with brown gravy, meatloaf and sandwiches.
Foster enjoys the art of pie making. Desserts rotate daily, often selling out. Sundays, he makes 10 pies, a cobbler and a cheesecake. For $2.75 and $3.25 respectively, we tried coconut cream, banana cream and yummy blackberry cobbler. Whole pies, ordered ahead, sell for $12 to $14.
“What I enjoy most as a small business owner is being of service to my community and my employees,” said Foster.
For more information, look up The Landmark Restaurant Lowry City on Facebook.