Waxy O'Shea's Irish Pub fortifies merrymakers with a menu filled with hearty, Irish–inspired provisions and flowing libations. Baskets of Waxy's beer-battered Atlantic cod and chips ($9.99) prime thirstpumps for pints of Boulevard ($3.65+), and the irish RLT, stacked with rashers of thick-cut bacon, towers over appetites ($8.99). Sip spoonfuls of bubbly beer-cheese soup ($2.99), and sample authentic edibles with a plate of corned-beef-and-cabbage boxtys, a traditional stuffed pancake drizzled with mustard-tarragon cream sauce ($11.99).
Brewing their own line of beans and building sandwiches and salads behind the bar, the staff of Jammin Java relieves coffee cravings as well as hunger pangs. The espresso machine whirs to life as baristas steam milk to create lattes, cappuccinos, and puffy foam clouds shaped like manatees. Stop by in the morning for pastries. In the afternoons and evenings, you can munch on sandwiches stuffed with roast beef, hickory turkey, and fresh, crispy veggies.
Roll like a cheese-covered circle to Billy's for pizza, pasta, and sandwiches. Billy's pizza comes cut thin and crispy ($7.75–$20.50, depending on size and toppings) or served deep dish ($14.75–$26.50) like they do in Chicago. This stuffed delicacy brings meaning to "pizza pie": it's full to bursting with traditional or creative toppings that aren't on top, making each forkful and knifeful a delectable surprise. Slurpable spaghetti comes with marinara ($7.25–$8.50) or meat sauce ($8.25–$9.50). No breaded bundle of meat from Billy's selection of sandwiches earns the adjective "finger"—sandwiches are mostly Chicago-style delights; try an Italian beef ($6–$6.60) and be sure to make it authentically Chicago-style by asking for plenty of dipping juice.
At Mitsu Neko Fusion Cuisine and Sushi Bar, diners savor Japanese delicacies of spicy crab, flavorful albacore tuna, and savory black tobiko. Guests chow down on American sushi-fusion inventions including cream-cheese philadelphia rolls or zesty california rolls. They can also dig in to morsels of black-cod, squid, and smoked-salmon nigiri freshly fished from the ocean or courageously stolen from the paws of nearby bears. Dessert is equally inventive, as the restaurant serves familiar meal cappers from outside the Japanese culinary tradition, such as puffed sugar cookies and crème brûlée.
Linda and Steve Wood broke the ground on their first Australian-themed enterprise when they opened The Outback Steak and Oyster Bar in 1987. Over the years, the eatery garnered enough attention from Ozark visitors that it inspired the couple to open the Outback Outfitters clothing store in 1989. Nearly a decade later the Woods converted the store into the Outback Pub, adorning its walls with Australian articles and serving a menu of down home, exotic fare. Wild appetizers such as kookaburra-sauce-laden gator tail cause taste buds to don tiny safari caps before trekking through entrees of seasoned grouper or the tavern's specialty Shepparton chicken pot pie. Sips from more than 100 beers bring tides of malty and hoppy flavor, while live entertainment hosted every night gives the dinner crowd a soundtrack more pleasing than compliment-whispering earmuffs.