The Last Shall Be First

Local restaurants share their seldom-ordered items, and why they deserve our love.

Springfield, it’s time you got out of your rut. It’s a new year and it’s time to make new choices and decisions... at least when it comes to what you order Saturday night. We called up five popular eateries and found what they say is ordered least off their menus, and gave them their moment in the sun.

Lasagna al Arrabiata, Nonna’s Italian American Café, $9.95

Nonnas co-owner Tim Caldwell recommends this dish, which is a lightly spiced traditional lasagna. “I think the word spice throws people,” Tim says. He noted that when you blend spicy with dairy, like a cheese, it cools it off. He recommends pairing the sizeable serving of lasagna with a chicken breast. “If we can get people to buy it, they love it.”
306 South Ave., 417-831-1222, nonnascafe.com

Veal Piccata, Metropolitan Grill, $18.99

“People probably leave the veal alone because eating veal sometimes can be a faux pas,” says Metro owner-chef Pat Duran. He says people often turn their noses up because they know what it is (baby calf meat harvested young and fed a specific diet so the meat is tender). That said, Metro’s veal is succulent, dusted with seasoned flour, seared in olive oil, then topped with mushroom piccata, a white wine lemon butter sauce with button mushrooms. It is served with smoked gouda mashed potatoes and asparagus.
2931 E. Battlefield St., 417-889-4951, metropolitan-grill.com

Queso de Cabra, Maria’s Mexican Restaurant, $5.95

As recommended by owners Chris and Monica Guest, try the Queso de Cabra at Maria’s Mexican Restaurant. This not-so-popular item is a two-part appetizer. It is served with freshly made chorizo—Mexican sausage that comes from Monica’s family recipe. It is also served with goat cheese fondue, then served with fresh flour tortillas. Chris says the cheese is mild, the sausage flavorful (it has 24 ingredients, so we’d hope so).
406 South Ave., 417-831-9339

Shredded Hoisin Duck Napoleon, Fire & Ice, $8

If there’s one appetizer at Fire & Ice that gets overlooked, it’s this one. “It sounds elegant, and people are turned off by that,” bartender Travis Moudy opines. The Hoisin duck has great presentation, though, with wontons stacked three-high, layered with Hoisin duck (Hoisin is a special Asian sauce), pineapple mango salsa and guacamole.
2550 N. Glenstone Ave., 417-522-7711, oasisfireandice.com

Chicken pot pie, Springfield Brewing Company, $7.25

Ironically, owner Kevin Mackey tells us that Springfield Brewing Co. recently got rid of all the things we weren’t ordering. The pub and brewery just came out with a new menu in mid-January, so it’s hard to figure out what is ordered least. If there’s one thing Mackey thinks you may overlook on the new menu, it’s the made-from-scratch chicken pot pie. For $7.25 you get a good-sized portion in your own pie pan. We’re sure it beats the little frozen things your mom used to make when she didn’t feel like cooking.
301 S. Market Ave., 417-832-8277, springfieldbrewingco.com