Old-school comfort and new-school flavor await in Knob Noster
by Sara Schafer | sschafer@ruralmissouri.coop
Even if you’re not from Knob Noster, you’ll feel right at home at Olde Town South. The menu is full of classics with modern twists, the atmosphere is welcoming, the bar menu is extensive and the staff is full of smiles.
Olde Town South is a relatively new player in the Knob Noster scene, a community of around 3,000 residents that’s also home to Whiteman Air Force Base. Longtime resident and business owner Bill Schroeder knew the town needed a family-friendly dining option. He and his son, Jason, own Eggs “R” Us, an egg production operation in central Missouri. The two and their families decided to buy the former Knob Noster post office and create their restaurant.
In April 2023, Olde Town South opened its doors. The menu features everything from all-day breakfast to hearty sandwiches to USDA choice steaks. “They wanted to make it feel like a big-city restaurant in a small town,” says Darrell Mangan, general manager of the restaurant.
For breakfast you can’t go wrong with the biscuits and gravy or traditional breakfast, which feature hash browns, two eggs, toast and a choice of ham, bacon or sausage.
Feeling more adventurous? Try a dish with Bling Bacon. Pork belly is seasoned and caramelized in the oven. For breakfast, you can find it on the Chicken Skewer Cakes, which include two skewers with fried chicken, Bling Bacon and sweet cream pancakes that are topped with maple glaze and powdered sugar. Or, the Chicken N Biscuit Slinger features crispy hash browns topped with a biscuit and gravy, two eggs, Bling Bacon and fried chicken.
For lunch or dinner, start your meal with the Midwest Cheese Curds. The white cheese curds are hand breaded and fried to crispy perfection. They are served with a housemade pesto ranch sauce for dipping. Your server will likely recommend an additional condiment — caramel sauce. “It sounds weird, but it makes the cheese curds taste like a funnel cake,” Darrell says. “They are really good.”
For entrees, you can choose from filling features, hearty hamburgers and loaded sandwiches. Darrell recommends the Meat & Greet. Smoked brisket is stacked on three slices of grilled sourdough bread and topped with caramelized onions and both American and sharp cheddar cheese.
The Holy Grail Mac & Cheese is another fan favorite. White cheddar macaroni and cheese is topped with chopped brisket, barbecue sauce, barbecue breadcrumbs and scallions. It’s served with grilled sourdough.
The Meatia Relations is a perfect dish for a special night out. A creamy vegetable puree is topped with crispy potatoes, glazed carrots, caramelized onions and sliced sirloin. The dish is finished with a cabernet beef reduction and served with grilled sourdough. “When we bring it out, a lot of people say, ‘Oh, we weren’t expecting this — it looks amazing,’ ” Darrell says.
The chefs at Olde Town South use an elevated take on burgers, which all feature a half-pound steak burger. The Garbage Burger is topped with cheese sauce, bacon, caramelized onions, jalapenos and a fried egg. The Mac N Cheese Burger includes bacon and macaroni and cheese between the buns. The Spicy Southwest Beef Bacon Burger is a quarter-pound steak burger topped with crispy beef belly bacon, cheddar cheese, caramelized onions, jalapenos, onion rings and chipotle mayo.
If you prefer a lighter dish, Olde Town South offers a variety of salads. The Fiesta Salad combines smoked chicken breast with roasted corn, white cheddar cheese, pickled onions, tortilla strips and lettuce. It’s topped with a creamy chipotle dressing. The Chef’s Salad features lettuce, white cheddar cheese, tomatoes, onions and croutons. It can be customized with fried or smoked chicken, chopped ham, grilled sirloin or grilled shrimp.
Beyond the standard menu, Olde Town South also offers daily specials. Mondays are for meatloaf; Tuesdays feature chicken or beef quesadillas; and beef stroganoff is the top order for Wednesdays. Don’t miss the fried chicken on Sundays. Whether you’re ordering a special or a menu standard, Darrell says everything is homemade and fresh.
If you’re still hungry after your meal, Olde Town South has several desserts. Darrell’s top pick is the Bourbon Bread Pudding. “It comes with ice cream and is drizzled with a homemade bourbon sauce,” he says. “It comes out in a black skillet and sizzles a little bit. It’s so good.”
The bar menu features everything from well-known beers to mixed drinks to specialty cocktails. Pair your dinner with a caramel apple martini or margarita. They also offer adults-only takes on hot chocolate and iced coffee.
Olde Town South’s large dining room is perfect for family gatherings or celebrations. Darrell, who has worked in the food business for 30 years, says what makes Olde Town South special is their focus on customer service. “We’re trying to bring big things to a small town, he says. “When guests walk in, we give them all of our attention — from the time they get here until they leave.”
