11/30/2009 11:14:00 AM After 5: A Stately Farewell to the Inn by the Finley River
The memories and history of Riverside Inn in Ozark will come to a close when the restaurant shuts its doors Dec. 12.
The History and Future of Riverside Inn
In 1923, Howard Garrison, a young artist and visionary, realized his dream of opening a restaurant. With his father's help, he cleared land along the Finley River and built what was to become the first phase of Riverside Inn.
Through hard work and a magnetic personality, Garrison turned Riverside Inn into a local icon, which attracted statewide clientele. No menu was needed for many years. Cook Mary Ellen Marley's fried chicken was the restaurant's staple, served with numerous side items such as corn fritters.
During Prohibition, Riverside Inn became a noted speakeasy. Bootleg whiskey, slot machines, and dancing made for a lively evening. Garrison spent some time in jail during this period for "giving the people what they wanted," as he put it.
Riverside Inn's popularity grew throughout the years, so additional rooms were added until it became the 800-seat restaurant it is today. Nearly all of the murals and paintings are the works of the late Garrison. When Garrison retired in 1970, maitre d' Jack Engel bought the restaurant. In 1978, he sold it to his son and current owner, Eric.
After years of battling river floods, Eric Engel requested a federal grant that would allow Christian County to purchase and demolish the restaurant. The Federal Emergency Management Agency granted $1.17 million to the county, which accepted it Nov. 5.
With a Dec. 12 closing date, the owners organized a special Thanksgiving dinner and a Dec. 19 auction of memorabilia, including Garrison's prints, dining room decorations and silverware, and old newspaper articles.
Additionally, Elite PhotoArt LLC has assembled a collection of memorabilia, including a coffee table book, calendar, coffee mug and DVD telling the inn's story. Items are available at www.ozarkriversideinn.com.
Sources: www.riversideinnrestaurant.com
and published reports
Kay Logsdon Special to Springfield Business Journal
There is a poignant feeling that comes from going to a restaurant icon when you know it's destined to close. The smell of history mingles with wafts of grilled filet and candlelight. You feel gratitude for getting one more visit in and nostalgia for memories of previous visits.
Those were just some of the thoughts running through my head during what may be our last meal at Riverside Inn. After battling years of flooding, the inn plans to close Dec. 12.
I've had my share of Riverside Inn memories during the years. There was the romantic dinner for two while dating.
There was the wedding reception where the whole party moved itself outdoors to enjoy the river view. The image of the happy bride and groom is forever embedded in my mind at that exact spot.
There were several times when groups of friends made treks to the inn to enjoy fried chicken, homemade corn fritters and the odd condiment plate of olives, dill pickles, grapes and bleu cheese.
We had church and office parties, banquets and the occasional family meal at Riverside. There was at least one anniversary dinner there. And, this weekend, there was the visit six of us took to ensure one more memory could be made. We did it up right, trying everything from the oysters Rockefeller (baked with spinach, garlic, butter, Gruyere cheese and bacon) to the crab cakes, to the famous fried chicken, to the seafood with mornay sauce, to the prime rib, to the filet mignon with mushroom cap and herb butter, and, yes, all the way to the chocolate mousse torte with raspberry sauce. (Insert sigh of contentment.)
And, as always, it was the place to see and be seen, as regulars greeted regulars, and it seemed like everyone had a memory to share:
Howard Fisk reminisced about the early days of his limousine business, when Riverside Inn was the "it" destination.
Ned Reynolds talked about how he's going to miss his regular visits.
Charlotte Hardin, Cliff Davis, Jerry Berger and undoubtedly other business leaders we don't know or didn't see within the sprawling rooms of the inn took an evening to pay last respects.
Since 1923, Riverside Inn has been the restaurant that never quit, come high water or ... higher water. But nature takes its course; in this case, it's taking appetizer, entrée and dessert.
Goodbye, Riverside Inn. Thanks for the memories, the meals and the unforgettable moments.
I'll take a box to go.
Kay Logsdon is director of the Food Channel for Noble. She can be reached at editor@foodchannel.com.
