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What's open late in Springfield (MO) on a Thursday night?

ipsedixit Apr 2, 2013 10:43 AM

Late as in past 10 p.m.?

I've perused a bunch of old and older threads discussing Springfield generally so I have a feel of what's out there, but are there any decent eats open at 10, or later?

Right now I'm looking at Ophelia's and maybe Metropolitan Grill.

My only bright line criteria is no partially naked women can be serving me food at that hour of the night. So no Hooter's.

Any thoughts or suggestions? Thanks a bunch.

  1. s
    SFLisa Apr 6, 2013 10:51 AM

    Try Kai Sushi in downtown Springfield. I believe the the kitchen is open until midnight. I have eaten there a couple of times and I really liked the sushi and enjoyed the atmosphere.

    1 Reply
    1. re: SFLisa
      ipsedixit Apr 6, 2013 11:03 AM

      Thanks for the reply.

      We actually go in a bit earlier than expected (a bit before 9 local time), and got a slice, or a square, of pizza at Chicago (average) and then some frozen custard at Andy's down the street (outstanding).

    2. hill food Apr 7, 2013 12:27 AM

      I wasn't going to ask, but find I can't help myself, what was the trans-continental-hopping ipse doing in Springfield MO? (it's none of my business - ignore me)

      1 Reply
      1. re: hill food
        ipsedixit Apr 7, 2013 07:11 AM

        Work.

        Sometimes it takes me to big metro areas (NYC, DC, SF) other times its places like Round Rock, Overland Park, Olympia, Springfield, etc.

      2. Chandavkl Apr 11, 2013 09:40 PM

        Well, original Springfield cashew chicken up to 10 pm at Leong's Asian Diner.

        10 Replies
        1. re: Chandavkl
          ipsedixit Apr 14, 2013 07:17 PM

          Is it any good?

          Will be back in a short bit, and getting to try Chandavkl's Moby Dick is quite tempting ... no matter the time of day.

          1. re: ipsedixit
            Chandavkl Apr 14, 2013 09:43 PM

            As you are one of California's leading Chinese food experts, it's probably too Americanized for your tastes. But given the Springfield Cashew Chicken phenomenon you should give it a shot. Besides you can't beat the greeting that they give you there.

             
            1. re: Chandavkl
              ipsedixit Apr 14, 2013 09:56 PM

              Well, I wasn't really expecting authentic Chinese.

              Really just wanted to walk in the shadow of giants (yours) and maybe get a meal out of it at the same time.

              1. re: ipsedixit
                Chandavkl Apr 14, 2013 10:05 PM

                Talk to Wing Leong the owner/chef. Hopefully he'll remember me.

                1. re: ipsedixit
                  Chandavkl Apr 20, 2013 02:57 PM

                  Forgot to mention the lop chung lo mein. That's something that might interest you.

                2. re: Chandavkl
                  j
                  Jaymes Apr 15, 2013 07:07 AM

                  I tried on the Springfield Cashew Chicken thing. I really did. Over and over. Not to mention that my son's best friend is the son of a Chinese master chef. Who came from China decades ago as a lad of about 17 into a number of Springfield Chinese restaurant kitchens. And I've had his, too, many times.

                  For me, it's just way too bland. I love Cashew Chicken - the sort you get in Hong Kong. Perhaps I just had my hopes up way too high.

                  So, for me anyway, it's no mystery that "Springfield-style Cashew Chicken" hasn't made it out of Springfield.

                  1. re: Jaymes
                    ennuisans May 7, 2013 09:08 PM

                    When I moved back to Springfield in the early 90s I was really disappointed in what Cashew Chicken had become. In all honesty at its best it was deep fried chicken nuggets in a sweet gravy over rice, but when it's good it's, I don't know, pleasant. It really gave you that narcotic fast food effect that's in junk food everywhere now.

                    Or maybe I just have better memories of a childhood favorite.

                    What has always surprised me is that Springfield style sweet and sour never got popular. That fantastic pineapple sauce is head and shoulders over the "cherry pie filling" that is used for sweet and sour everywhere else.

                    1. re: ennuisans
                      ipsedixit May 7, 2013 09:10 PM

                      My parents old Chinese fast food place used pineapples in our sweet and sour sauce.

                      1. re: ipsedixit
                        ennuisans May 7, 2013 09:31 PM

                        I'm glad to hear that! It deserves more exposure than I've found.

                3. re: ipsedixit
                  ennuisans Jun 20, 2013 09:30 PM

                  Being up for a visit I made a special trip to Leong's. For a "diner" it's more like a 60-seat restaurant, full bar. About twice as expensive (dinner rates) than the typical cashew chicken joint.

                  The bad: their chicken has the same problem all the others have had for years: tough and chewy. I have no idea what the problem is except that the chicken is possibly precooked, chilled, then battered and fried to order. (It has what I can only think of as a "leftovers" consistency.) White meat seemed to take the treatment better than dark (I ordered it mixed).

                  The good: the batter and gravy are spot-on. Sweet and sour was darker than I remembered but all the familiar notes were there. I don't think I could bring myself to drop $11 for a dinner meal again, but a good lunch price would bring me back once in a while.

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