Rural Missouri - April 2021 - 52

All the while, the espresso machine never stops buzzing. The first menu everyone checks in the morning at the
coffee shop is chock-full of signature drinks, and the cafe's
beans are roasted by Mokaska Coffee Co. in St. Joseph.
Two standout frappes are the Chilly Coffee Toffee - a play
on the town's name that combines English toffee, chocolate, espresso and steamed milk - and the Funky Monkey,
which incorporates banana, chocolate and caramel. But
whether you want a warm cup of caffeine or a fizzy concoction worthy of an Instagram post, the drinks are just
a prelude to the dishes that bring hungry diners in from
miles around.
" We've expanded the menu to more than 70 items now,
which is pretty amazing out of the kitchen, " Brent says.
" This used to be a clothing store, and we technically cook
in their supply closet. "
From the humble kitchen, Lindsay and the staff turn
out plate after plate of mouthwatering entrees, flavorful
soups and homemade desserts. Lindsay prides the restaurant on using as many local ingredients as possible, sourcing beef and pork from Bachman's Farm Store across the
courthouse square. While Boji Stone's massive menu only
carries a dozen breakfast choices including the Kitchen
Sink Casserole and Breakfast Burrito, there's one clear
favorite among the pack.
" Biscuits and gravy, by far, " Brent says without hesitation, noting it's the only food item served all day. His
- a biscuit topped with
favorite variant is the Big Country -
egg, ham, cheese and homemade sausage gravy.
After 10:30 a.m., the kitchen transitions to lunch and
the crowd favorite switches from biscuits and gravy to
Lindsay's made-from-scratch chicken salad. The restaurant's most popular dish starts with oven-roasted chicken
which is then shredded and combined with pecans, green
onions, dried cranberries, red grapes, celery, mayonnaise
and some secret spices. The original version comes on a
croissant, but the seasonal Club Melt variety is served
on wheat berry bread with the addition of candied bacon,
lettuce, tomato and Swiss cheese.
" I like comfort food, and I think a lot of the inspiration
comes from learning a lot of these things from my mom, "
Lindsay says. " We made everything from scratch. I think
it's important to keep everything as homemade as possible,
and if you can get it local it makes a huge difference in
how it tastes. "
With the focus on flavor, Boji Stone's sandwiches are
anything but simple. The mammoth Frisco Melt starts out
with local ground beef fried in a cast-iron skillet, mixed
with cheese sauce and grilled on Texas toast with cheddar
cheese, caramelized onions and topped with Frisco sauce.
" It's like a homemade Thousand Island - it's sweet and
creamy with some pickles and onions in it, " Lindsay says.
" The overall flavor is tangy, sweet and savory. "
The Pimento Grilled Cheese combines hand-grated
sharp white cheddar, mild cheddar, roasted red peppers,
Left from top: Make sure to save room for dessert, including
delicious choices such as Sliced Bread Pudding, German Chocolate
Cheesecake and Carrot Cake Muffin.

Rural Missouri - April 2021

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