Restaurants in Harrisonville

Mexican fare tempts taste buds with hand-rolled tamales and chilies rellenos stuffed with zucchini and smothered in white-wine cream sauce

Italian American menu includes breaded mushrooms, pulled-pork sandwiches, and specialty pizzas

Seasoned sushi chefs piece together sashimi pieces and full rolls, while kitchen chefs concoct Asian dishes including miso soup and tempura

Chefs fry fish nuggets and douse boneless wings with 40+ sauces, including hickory-smoke barbecue, garlic parmesan, and habanero

Restaurant helmed by a Lake Lotawana native serves dry-aged steaks and fresh fish flown in from Hawaii, ideal for holiday meals

Watch cooks dice veggies and brandish flames at a traditional Thai eatery brimming with stir-fries, curries, and sweet basil leaves.

Cooks serve up competition-style barbeque in the form of ribs, pulled pork, brisket, and burnt ends

Cooks pile hot dogs with jalapeños, chili, and hot barbecue sauce and scoop frozen custard

Concretes crafted with scoops of vanilla or chocolate custard are then adorned with fruit, candy, and toppings; creamy shakes also served.

Eggplant and ground beef moussaka, gyro meat, and broiled shish kebabs

Sweet curries and spicy sauces add a kick to shrimp, chicken, and duck

Theatrical chefs flip meats, such as shrimp, steak, and mahi-mahi, at tableside grills

Chinese meals include appetizers, soups, and entrees such as sweet scallion beef and pumpkin-curry shrimp

Pizza with signature thin and tender crust, traditional osso bucco recipe, and homestyle fried chicken served in Old-World atmosphere

At this casual bar and grill with a patio and live music, baby-back ribs are smoked in-house and whole catfish are deboned tableside

Smoked lamb belly, pan-roasted frog legs, and chicken francaise from a husband-wife team lauded by the James Beard Foundation

Diners choose calzones, sandwiches, or design their own pizza with homemade sauce, more than 30 toppings, and whole-wheat or white crusts

Chef Pete Peterman uses only local Missouri ingredients to recreate recipes inspired by his mother’s home cooking

Signature pan-fried dumplings, mussels in black-bean sauce, and traditional noodle soups, all free of MSG

Seasonal ingredients enhance chef Shanita McAfee’s menu of shrimp grits in a white-wine cream sauce and red-velvet waffles

Raw sirloin & rice noodles loll in bowls of onion broth to comprise pho, which customers customize by adding handfuls of cilantro & sprouts

Chef Emmanuel Langlade whips up authentic tastes of his homeland with expansive menu of creative French cuisine

Bowl of mussels and fries served alongside martinis mixed from top-shelf vodka or gin; live jazz music and 1920s ambiance

Mediterranean entrees such as pita wraps and kebab platters, or an organic buffet with couscous, veggies, and baked chicken

The cuisine blends Mayan influences with traditional Mexican and Spanish flavors to craft fresh and flavorful dishes

An onsite pasta machine preps fresh noodles for ravioli, fettuccini alfredo, and lasagna to be paired with Tuscan wines

Beer and wine complement barbecue feasts of italian sausage, pulled pork, smoked chicken, and tender, fall-off-the-bone ribs

Passadores present traditional Brazilian fare, including rotisserie-style meats, augmented by gourmet bar with 30+ hot and cold dishes

Taste up to eight wines and snack on light appetizers with groups of up to 10 people

Specialty sushi, udon, and teriyaki dishes made with housemade sauces and fresh ingredients

Seasonally-changing weekly specials menu features hearty soups, fresh salads, and sandwiches made with local herbs and produce