Rural Missouri - August 2021 - 31
Comfortable food in a homey location
by Paul Newton | firstname.lastname@example.org
he inside of the restaurant is filled with one-of-akind
items. Tobacco sticks from the owners' father
line the ceiling just next to the grain bin with a
unique dining table inside. A 1940s wheat reel from
a local farm spins beneath the original tin roof to keep diners
cool inside the 19th-century building. The doors came
out of an old hotel down the street. " We're always kind
of adding and changing as we go, " says Nathan Asbury,
co-owner of 1820, The Family Restaurant in Keytesville.
" Everything is repurposed with a purpose. "
All of this to take in and you haven't even gotten to the
best part: dinner.
Nathan and his wife, Michelle, opened 1820, The Family
Restaurant in January 2020 in the Chariton County seat.
The restaurant focuses on a small-but-delicious menu that
isn't light on flavor or portions. The restaurant serves up
fresh steaks, chops and salmon, asking guests to place
their order when they make reservations to ensure food
isn't wasted after the last of their four weekly seatings.
The Asburys' restaurant pays homage not just to
Keytesville, but all of Chariton County. They do this with
their distinctive decor and old photos and maps of the
county. The work they've put into their building has not
diminished the quality of food Nathan is sending out of
" I wanted to do something a little more high end or
upscale that was different and served homestyle, " he says.
" We wanted you to feel like you were at Grandma's or
Mom's house and sitting around as a family. "
The menu features eight entree options at two different
price points. All meals include salad, dinner rolls, vegetable,
potato and dessert that are all served family style.
" That is all you can eat as well, " the cook says with a
smile. " If you can get through more than one dessert, have
at it. "
It's no surprise that in the meat-and-potatoes country of
north-central Missouri, a quartet of steaks take top billing
at 1820. Choices include a 14- to 16-ounce prime rib, KC
strip or rib-eye steak and an 8-ounce filet mignon.
The Asburys source all of their beef from Show Me Beef,
a network of Missouri family farms and ranches. " We get
them in on a Thursday to use them on Friday or Saturday, "
Nathan says. " We hand cut all of our steaks as well.
We just wanted it to be as fresh as we could get it. "
The prime rib is finished off with raw horseradish or a
homemade creamy horseradish. The other three steaks
are finished with a homemade garlic butter and topped
with bacon-wrapped portobello. " A friend of mine used
to always make these little mushrooms on the grill and I
thought they were excellent, " he says. " When I met Michelle
and we started having barbecues or events, I'd always
make these. They've just been a big hit and now our
customers love them. "
Another showstopper for customers when they get their
AUGUST 2021 | RURALMISSOURI.COOP 31
Rural Missouri - August 2021
Table of Contents for the Digital Edition of Rural Missouri - August 2021
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