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

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.

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  1. 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

      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. 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

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

        10 Replies
        1. re: Chandavkl

          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

            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

              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

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

                1. re: ipsedixit

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

                2. re: Chandavkl

                  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

                    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

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

                      1. re: ipsedixit

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

                3. re: ipsedixit

                  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.