Rural Missouri - February 2013 - (Page 16)
O U T
T H E
W A Y
E A T S
by Heather Berry
few miles west of Cape
Girardeau on Highway 25
sits Gordonville, population 392. Once a bustling
railroad stop, the village now holds
one of the best kept secrets in the
area — the Gordonville Grill.
It all began in 2006 when owners
Andy and Amy Hancock purchased a
in an old
Join editor Jim McCarty on
his visit to Gordonville Grill
in the online edition at
opened an eatery that has people
driving in from nearby states for a
meal. But it’s become a favorite for
“We have folks that come in
straight off the tractor for lunch to
grab one of our home-cooked meals,”
says Andy. He and his wife share a
background in corporate restaurants
and know exactly what they want to
offer their patrons — comfort foods
at a fair price.
“Whether you’re spending $5 or
$50, we want everyone who eats here
to feel like they got a great value for
what they paid,” Andy says.
Described as a “casual, family
dining experience” by Andy, Gordonville Grill has an ambiance that’s
hard to beat. Exposed brick from the
1912 building and tin ceilings set the
mood while soft blues music plays as
the staff attentively waits on customers. Staffers shirts read, “Gordonville
Grill Family,” on the back, and that’s
exactly the feeling you get.
One draw is the homemade daily
lunch specials. Choose among fried
chicken, meatloaf, chicken and
dumplings, chicken fried chicken,
baby back ribs and the local favorite,
kettle beef, a slow-cooked roast simmered in brown gravy and served
with a side of mashed potatoes. Sunday lunch specials include popular
weekday dishes of fried chicken, kettle beef or chicken and dumplings.
Whether eating lunch or dinner,
start with one of Gordonville Grill’s
popular appetizers, such as ﬁre-grilled
shrimp, spicy crab cakes, chicken
wings or ultimate nachos. You’d
be remiss not to try the Gouda and
cheddar potato cakes. These lightly
fried, melt-in-your-mouth cakes combine cheese and mashed potatoes
and are served with a tangy dipping
For those who crave lighter fare,
there are entrée salads, such as the
classic garden salad with chicken or
the hefty Cobb Salad. Homemade
soups vary, but the popular Paul’s
Homemade Chili, a recipe created by
Andy Hancock, owner of Gordonville Grill, offers many of the comfort foods we all
remember growing up, such as Andy’s favorite — beef stroganoff — pictured here.
A little eatery off the beaten path
offering the comfort foods of home
Specialties: Daily lunch specials, such
as kettle beef or chicken and dumplings;
catﬁsh; beef stroganoff. End with homemade amaretto bread pudding.
Price: Lunch options start at $5.99; dinner entrées from $7.99 to $19.99. Cash, checks, major
credit cards accepted.
Details: Open Wednesday and Thursday, 11 a.m. to 9 p.m.;
Friday and Saturday, 11 a.m. to 10 p.m.; and Sunday, 10 a.m.
to 8 p.m. Seats 200; private dining space available. Smoking
allowed in separate bar space. Catering available.
Directions: Located at 829 State Highway Z in Gordonville.
Contact: 573-243-0101; www.gordonvillegrill.com
Andy’s father, is always available.
Burger fans can delight with
one of the grill’s half-pound steak
burgers or quarter-pound cheeseburgers grilled to perfection and
loaded with all the trimmings.
While the classic Reuben,
grilled chicken and club sandwiches are available, give the famous
catﬁsh or prime rib sandwiches a
try. Stir up childhood memories by
ordering a sloppy Joe. According
to the menu, “It’s better than your
Entrée choices are plentiful and
can be ordered all day. On weekends, slowly oven-roasted prime
rib is a staple, as are certiﬁed Angus
beef hand-cut rib-eyes, tenderloin
ﬁlets and ﬂat iron steaks. “We’ll
give you A.1. sauce if you want it,
but you won’t need it,” says Andy.
Add a glass of wine from the restaurant’s full bar to round out your
Pork steaks come in hefty
12-ounce servings and are served
with homemade barbecue sauce
that the staff has been perfecting
for a year. Sesame garlic chicken or
the Brazil-inspired rosemary garlicseared chicken are two main dishes
that are favorites and come in generous 10-ounce portions.
While you wouldn’t expect it
from such a remote stop, you can
enjoy daily ﬁsh options of mahi
mahi, shrimp or Gordonville Grill’s
famous breaded and fried catﬁsh.
While Andy says the chicken or
shrimp Alfredo and the chicken
veggie Parmesan pastas are wonderful, it’s another pasta dish that he
considers his personal favorite.
“Typically, after my last shift
for the week, I go for the beef stroganoff,” says the restaurateur. “I
remember it growing up. It’s one of
my comfort foods.”
For a sweet ending to the meal,
try the homemade amaretto bread
pudding topped with cream cheese
amaretto sauce, or build your own
dessert with homemade vanilla ice
cream and freshly baked brownies
topped with caramel or chocolate
sauce, candied pecans or whipped
cream — all made in-house.
A special kid’s menu offers fried
catﬁsh nuggets, lil’ burgers, chicken
ﬁngers, grilled cheese and the standard favorite, homemade macaroni
Eat at Gordonville Grill on
Tuesday nights and the restaurant
gives 10 percent of all sales — even
gift certiﬁcates — to area non-proﬁt
organizations. Last year, even in a
tough economy, the eatery donated
roughly $12,000 to local causes.
So the next time you’re headed
to southeast Missouri, make a point
to take a detour off the main highway to Gordonville — you won’t be
Table of Contents for the Digital Edition of Rural Missouri - February 2013
Rural Missouri - February 2013
Table of Contents
A lasting tribute
Preparing for the worst
Out of the Way Eats
Our history with Missouri’s future leaders
Hearth and Home
The cowboy way of life
Rural Missouri - February 2013
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