Best Springfield Restaurants for Healthy Eating

Calorie counting has gone the way of Juicy Couture sweatsuits. In other words, a regimented, deprivation-centered approach to wellness is so 2002. Although weighing and tallying your food can be helpful when you’re, say, working on a finicky cake recipe, it can also lead to feelings of guilt and shame when applied to your diet in a broader sense. If you ask us, guilt and shame have no place at the dinner table—which is why we’re ditching low-calorie vittles in favor of nutrient-dense, locally sourced, veggie-packed eats. This month, we’re digging into local restaurants serving dishes that are packed with health benefits and phenomenal flavor. No weighing, counting or deprivation required.

Progress | Veg with an Edge

Since their days as a roaming pop-up venture, the Progress team has prioritized vegetables in a way that excites plant-based eaters and carnivores alike. Now, with a little over a year as a brick-and-mortar, Progress remains proof that produce can be a lot more than just an afterthought. “I believe that the flavor of vegetables can be much more exciting and compelling than meat,” chef Daniel Ernce says. “They truly represent time and place, as well as terroir.”

For the unindoctrinated, terroir refers to the environment in which a crop is grown—its soil, climate and topography, key elements in the story-forward cuisine available at Progress. “I feel that vegetables have a built-in narrative that is so often lost in translation or taken for granted,” Ernce says. “I also feel people tend to have a bias that animal proteins are automatically or inherently better or more delicious than a plant or a vegetable. I love challenging that convention and showing that a vegetable can be prepared in a way that is just as memorable, thoughtful, gripping and compelling as any animal.” Ernce explains that, not only does locally grown produce taste delicious—it’s also a chance to pay homage to generations of agricultural tradition. “It’s incredible what our farmers can achieve through their craft and the flavors they can cultivate,” Ernce says. “Companies like Row 7 and Baker Creek are developing and bringing back heritage seeds that, in the skilled hands of our local farmers, make my job as a chef easy.”

Ernce’s focus on local produce is evident in his strictly seasonal menus, which he rotates out for fresher fare every three months or so. On each menu, you’ll find the best of what local farmers have to offer—everything from Terrell Creek Farm goat cheese to local McQueary honey (in the ever-popular Milk and Honey dessert) to Coffee Ethic coffee-braised beets accented with locally foraged black walnuts.

At its core, Progress is a communal dining experience—one that proves to be a joy for carnivores and vegans alike. There are vegan options in every course, and the majority of small plates are meatless, establishing a truly shareable sentimentality where other concepts have failed. The portion-conscious will be happy to know that Progress makes it difficult to overindulge; the eatery’s precisely plated dishes focus more on quality and less on brutally large portions. Then, of course, there’s the cocktail menu. It offers both indulgent options—seasonal sangria, anyone?—and lighter sippers. Take, for example, the contents of the sugar-free Gin and Perrier menu, or sparkling libations like the Savage Spritz made with bone-dry rosé.

The Order | Tastes Like Home

It’s fitting that The Order is housed inside Hotel Vandivort. For many lifelong Springfield residents, the boutique hotel represents the best of the Ozarks—impeccable accommodations, unforgettable Midwestern hospitality and a location in the heart of Springfield’s historic downtown. In a way, The Order represents exactly that—a taste of the best Springfield has to offer.

In February of last year, Caleb Stangroom took the reins in the kitchen after former chef Zach White’s exit. Inspired by White’s local-forward approach, Stangroom has worked to incorporate products from a wide variety of local purveyors. Stangroom reports that the menu currently stands at about 60 percent local ingredients, with contributions from local favorites including JB Kobe Farms, Millsap Farms and Gardener’s Orchard. In Stangroom’s kitchen, the focus is on freshness, as well as the nutritional content of fresh produce. “If you buy from a large purveyor—for example, something like tomatoes—the nutritional value and the flavor both decline after about three days or so,” Stangroom says. That’s why he has ingredients delivered every week from places like Millsap Farms, Edgewood Creamery and Terrell Creek Farm. Of course, true farm-to-table chefs know that consistent supply can be a challenge, especially in the winter months or when there are supply issues. Stangroom cites a recent trout die-off that’s made local fish hard to come by. “It’s all part of the challenge,” he says. “We just have to allocate our supply differently.”

While Stangroom wants guests to enjoy high-quality local flavors, he also likes to draw attention to the unique economic impact of farm-to-table dining. “Not only is your product so much better—it actually gives back to the community,” Stangroom says. “A dish should be like a city: locally grown and locally funded.” Stangroom points out that, although some health-conscious patrons might approach The Order’s menu with trepidation—rich dishes like creamy pesto gnocchi and buttery Kobe beef patties take center stage—the hyper-local nature of the ingredients ensures a higher nutritional value. Of course, you can also opt for more traditionally waistline-friendly items, like any of the seasonal salads highlighted on the newly launched winter menu. Now, if you need us, we’ll be attempting to rationalize the nutritional content of the chocolate drizzled Hurts Donut bread pudding.

Best Places to Eat Gluten Free in Springfield

Gilardi's Italian Ristorante | From the Ground Up

Farmers Gastropub | Feel What’s Real

When you think of pub fare, you might endure visions of greasy fish and chip platters, watery stouts—perhaps even decaying dart boards. Farmers Gastropub Chef and Owner Andy Hampshire is vehemently against all of the above (except, perhaps, a well-placed dart board or two). Since its early days in downtown Springfield, the British-inspired gastropub has prioritized freshness, highlighting local meat and produce throughout its seasonally rotating menu. Now, the gastropub is more innovative than ever, with Hampshire’s steady hand guiding the eatery since he took over as chef and owner in 2015.

These days, Hampshire uses a wide variety of local products from dozens of providers including Circle B Ranch, Willow Mountain Mushrooms, Blue Heron Farm, Peace Valley Poultry, Terrell Creek Farm, Bechard Family Farm and Neighbor’s Mill. He also supplements regular supplier deliveries with visits to area farmers markets. Most importantly, Hampshire works with the seasons, making frequent menu tweaks to accommodate differences in farmer supply—and to build relationships with local farmers and producers.

While traditional pub fare is certainly available at Farmers Gastropub—Hampshire makes a remarkable Scotch egg—the compelling dishes turn tradition on its head. Take, for example, the zucchini noodles, featuring cabbage, kale, garlic, mushrooms, lemon, parsley and a touch of white wine. The slightly heavier fare is also packed with local flavor—don’t miss out on the Shepherd’s Pie, with local lamb, carrots, onion gravy, peas and butternut squash. While the latter might not fit into a strictly health-conscious mold, it’s worth noting that the vast majority of Farmers Gastropub’s condiments and sauces are made in-house from scratch. At the end of the day, it’s about using real ingredients that showcase the best of both worlds: Missouri’s agricultural tradition and Hampshire’s unmistakably English sensibilities.

The Wheelhouse | Fusion for All

Since its days as Springfield’s favorite turmeric-yellow food truck, The Wheelhouse has been a go-to for those looking to indulge in innovative fusion cuisine. Now based in Springfield’s ViB Best Western hotel, The Wheelhouse has also made it possible for guests to revel in flavor without compromising dietary preferences or restrictions. Most of The Wheelhouse’s menu can be made vegetarian and vegan, and there are plenty of gluten-free options, including an epic vegan pad thai and gluten-free pineapple fried rice.

Above all, The Wheelhouse focuses on high-quality Thai and Mexican-inspired ingredients, using spices that are ground and toasted in-house as well as fully homemade sauces and marinades. Owners Zach and Melissa Smallwood draw inspiration from Thai and Mexican cuisines and beyond, packing each seemingly simple dish with energizing seasonings. Of course, the Smallwoods occasionally stray from Thai and Mexican staples to pursue other culinary experiments—like The Wheelhouse’s kimchi, which is fermented and sold in-house. (We recommend picking it up to add gut-friendly zing to your scrambled eggs.)

The Smallwoods also try to use local ingredients whenever possible, growing their own peppers on a plot of land in Seymour, Missouri, and sourcing sustainably raised meat from local farms like Circle B Ranch. “We’re definitely firm believers in the power of local meat,” Melissa says. “I think Circle B Ranch pork goes great with everything on our menu, especially the Vietnamese vermicelli.”

The Smallwoods’ passion for international flavors and homegrown ingredients results in a menu that’s packed with gut-busting delights—the burritos are always a favorite—as well as veg-friendly, low-carb options like the Veggie Special Tacos. The tacos feature wok-fried veggies, hand-pressed corn tortillas, housemade sauces and goodies like red onions, cilantro and cotija cheese. Going low-carb? Try the tacos in bowl or salad form, accented by a low-fat version of refried beans, roasted garlic and ground Chile Pasilla. If you’re looking to reduce overall fat content, all garnishes—Monterey Jack cheese, guacamole and sour cream, for example—are totally optional.

The Wheelhouse also has options if you’re looking to imbibe, with a vibrant cocktail menu that highlights fresh-squeezed juices and natural flavors. We recommend the Grapefruit Cantarito, which features house-made grapefruit simple syrup, fresh squeezed grapefruit, lime juice and tequila.

Feel Good Dishes

Harvest | Fresh to Death