Chef de Cuisine Todd Lough draws upon a palette of seasonal and regional ingredients to craft the lunch menu at Bixby's, which nestles inside the Missouri History Museum. Servers usher groups to a dining table, where pearlies romp through small plates, including the italian sausage, roasted peppers, and kalamata olives of the salsiccia flatbread. As the chatter of happy museum goers fills the dining room, the trio of mini crab cakes turns over oceanic treasures like Poseidon in a pawn shop. As guests ease into entrees, chefs stack the Mound City pastrami Reuben’s marble rye with cider-spiked slaw and house-made pickles. An english muffin holds together the grill-kissed majesty of Bixby's Midwest Chuck burger, which blankets itself in white cheddar cheese and arrives on plate doorsteps bearing a warm bouquet of grilled steak fries. Diners flaunt knife skills on the petite filet of beef while enjoying fire-roasted morsels of meat and a colorful entourage of summer succotash and hash made from Red Bliss potatoes.
