The Most Iconic Foods and Drinks That Originated in Missouri
Kansas City, often celebrated as a barbecue mecca, is where you can dive into the smoky depths of Missouri’s iconic food culture. Just a short drive from downtown, Joe’s Kansas City Bar-B-Que sits in a modest gas station turned culinary landmark. Here, the Z-Man sandwich—a hefty mound of slow-smoked brisket, provolone, caramelized onions, and barbecue sauce on a fresh bun—showcases the city’s love for perfectly seasoned, hickory-smoked meats. The dining room buzzes with locals and visitors alike, especially in the cooler months when the rich, smoky aromas feel particularly comforting. Sampling this sandwich amidst the lively Kansas City BBQ scene gives a true taste of the region’s grilling heritage.
St. Louis, about four hours east of Kansas City, is the birthplace of toasted ravioli, a snack that’s both simple and addictive. Near the historic Soulard neighborhood, Charlie Gitto’s on The Hill offers visitors a chance to savor this crispy treat. The ravioli here are breaded and fried to a golden crunch, usually filled with seasoned beef or cheese, and served with a tangy marinara for dipping. The dish’s origins trace back to immigrant communities who adapted traditional Italian cuisine with Midwestern flair. Visiting this restaurant in the fall or winter, when the weather turns crisp, feels especially fitting as the warm, fried bites provide a cozy culinary embrace.
In the charming town of Hermann, located about 90 miles west of St. Louis along the Missouri River, you’ll find a rich German heritage that seeps into the food and drink scene. Stone Hill Winery, nestled in the rolling hills just outside town, offers a tasting experience that highlights Missouri’s long history of winemaking. The winery’s Vidal Blanc and Norton varietals echo the traditions of settlers who cultivated vineyards in the 19th century. Touring the cellar and sipping local wines while overlooking the lush vineyard in late spring or early fall—when the vines are vibrant or heavy with fruit—is a serene way to connect with Missouri’s agrarian past and its evolving palate.
Heading south toward Springfield, roughly three hours southwest of St. Louis, you enter a region known for its unique take on a Midwest classic: the toasted ravioli’s lesser-known cousin, the Springfield-style cashew chicken. At Ted Drewes Frozen Custard, a local institution famous for its creamy custard, you can experience a dish that, while not directly served there, is part of the city’s broader culinary narrative. For the authentic cashew chicken experience, eateries like the original Harold’s in Springfield serve stir-fried chicken coated in a crispy batter, mixed with cashews and a savory brown sauce. Visiting Harold’s during the cooler months when hearty stir-fries satisfy the appetite adds to the meal’s comforting appeal.
In Columbia, about two hours west of St. Louis, the University of Missouri’s campus neighborhood blends youthful energy with culinary innovation, including a growing craft beer scene. Flat Branch Pub & Brewing offers a glimpse into Missouri’s contribution to improving American beer culture. Their handcrafted brews, especially the oatmeal stout and pale ale, reflect the state’s agricultural bounty and a modern revival of small-batch brewing. Sampling these brews alongside locally sourced pub fare in the pub’s warm, inviting atmosphere during the fall—when the campus bursts with autumn colors and college football excitement—makes for an authentically Missourian experience.
Just north of St. Louis in the suburb of Florissant, the Feast of St. Louis Cheese Festival, hosted annually at the St. Louis County Library, highlights local dairy artisans and the deep appreciation for cheese in the region. While the festival itself celebrates cheese, nearby The Blue Owl Restaurant & Bakery, located in Winchester about 90 minutes southwest of St. Louis, offers visitors a chance to taste authentic Missouri-style baked goods like the renowned sticky buns. This bakery has perfected a recipe dating back generations, creating warm, gooey pastries that complement the savory food traditions of the state. Visiting in the early morning during autumn harvest season provides the best ambiance and freshest treats.
Finally, the Ozark National Scenic Riverways, about two and a half hours south of Springfield, might not be the first place you think of for food, but it’s where the tradition of Missouri trout fishing yields fresh culinary treasures. Experienced anglers and visitors can catch rainbow and brown trout in clear, spring-fed streams like the Current River. Nearby restaurants around Van Buren offer trout prepared simply—grilled or fried with local herbs—celebrating the purity of the Ozark waters. Summer is the perfect time to explore these streams and then enjoy a meal of freshly caught trout, linking outdoor adventure with culinary satisfaction in a way that’s uniquely Missourian.