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Opening July 1, The Garrison is a fine dining social affair tucked away beneath The Ozark Mill. This intimate space features upscale, shareable plates and craft cocktails. Situated right on the banks of the Finley River, the hideaway highlights the legacy of Ozark’s famed Riverside Inn and its original proprietor, Howard Garrison. Its cozy patio space, lit by the glow of fire pits, offers unmatched views of the river, mill dam and the historic Riverside Bridge.
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Reviews
Johnny P
My wife and I chose to have a dinner night out here and it was the best decision I think we’ve ever made concerning restaurants. We chose to sit on the patio and arrived at 6:45. We got to watch the sunset while listening to the crickets chirp and the frogs croak. Every drink we tried was unique and delicious. We chose the molasses tank, the turbine, the bolter, and the millrun. Additionally our food was prepared perfectly and hit every high note. The chef presented us with a complimentary first bite of sweet potato hash brown and a cheese sauce. The garlic fries were crisp and the aioli was creamy. The Caesar salad was crisp and fresh. The black garlic filet and seared venison were both so savory and cooked to perfection. The rosemary pound cake was TO DIE FOR and the chocolate cake was equally as decadent. Kat was an incredible server and we wouldn’t hesitate to come back. 10/10, 5 stars. WOULD RECOMMEND TO ANYONE.
… moreMichelle
My husband and I went here for our 23rd anniversary tonight. It was our first time visiting The Garrison, and we we served by Eric. He was absolutely fantastic, very knowledgeable, attentive and courteous. My husband got the filet that was amazingly delicious and I ordered the mini pot roast which was very tender and delicious as well. For desert we ordered the layered chocolate cake and it was divine. The atmosphere was perfect and it was a fantastic experience. We would definitely recommend and can’t wait to go back.
… moreRafaela Suárez
All the food was very delicious, but the overall experience was not entirely pleasant. The place is beautiful, which is why we chose to dine on the terrace. However, when we sat down, a spider web fell onto my mother’s hand. We decided to overlook it, but then noticed there were many more webs inside the lamp above our table, along with a large spider, which made us move to another table.
When we changed tables, the waiter was not very courteous in transferring my mother’s dish, as he assumed she had finished without asking. At the previous table, we also had water glasses to accompany our wine, but when we moved, those glasses were neither brought over nor replaced with new ones.
When ordering, we asked for a Caesar salad and requested if it could be split to share. However, it was brought as one plate with an empty one on the side. I’m not sure if the salad simply could not be served in two plates or if our request was overlooked. In any case, it would have been helpful if we had been informed at the time of ordering.
Overall, the experience could have been better. We went to celebrate my birthday, and unfortunately, I was left with some disappointment. I had slightly higher expectations regarding the service at this restaurant.
As for whether I would recommend the restaurant to a friend, I would say yes, but only if they are looking for a good meal, not necessarily for a special celebration.
… moreWhen we changed tables, the waiter was not very courteous in transferring my mother’s dish, as he assumed she had finished without asking. At the previous table, we also had water glasses to accompany our wine, but when we moved, those glasses were neither brought over nor replaced with new ones.
When ordering, we asked for a Caesar salad and requested if it could be split to share. However, it was brought as one plate with an empty one on the side. I’m not sure if the salad simply could not be served in two plates or if our request was overlooked. In any case, it would have been helpful if we had been informed at the time of ordering.
Overall, the experience could have been better. We went to celebrate my birthday, and unfortunately, I was left with some disappointment. I had slightly higher expectations regarding the service at this restaurant.
As for whether I would recommend the restaurant to a friend, I would say yes, but only if they are looking for a good meal, not necessarily for a special celebration.
Derrick Morris
This restaurant was impressive on every level. The service was outstanding, and our waiter was very informative about the menu and gave us a backstory on the restaurant. The food was amazing, fried chicken and duck was cooked to perfection. The atmosphere was unique, the speakeasy vibe was a very nice touch. The Garrison is a much try.
… moreSarah Saalmann
My husband made a reservation for Valentines Day dinner with our best friends. We drove down from Fort Leonard Wood, MO. From the time we stepped on to the property to the time we left, the experience was amazing! I loved the whole experience for The Garrison. Walking through a barrel, the small plates, the atmosphere, it was so worth the drive. The food was on another level. Some of the best food I have EVER had and that’s saying a lot because I’m a foodie! We will definitely be back!
… moreYulia Skurikhina
What a beauty this place is! Whoever designed the Finley Farms restaurant scene deserves endless praise—the atmosphere is simply stunning. The Garrison is the kind of space I’d love to spend every evening in: elegant, warm, and visually perfect.
That said, the food needs to catch up with the charm. I started with the foie gras, which was fabulous—rich, flavorful, and balanced. It inspired me to try more dishes to fully experience the menu, but unfortunately the rest didn’t quite land. The bison tartare came with crackers that didn’t pair well and the meat itself felt a little chewy and blend. The whipped goat cheese was delicious, though the madeleines that came with it were on the drier side. Venison was just okay, while the potato fondant was a touch undercooked for my taste and could’ve used a bit more seasoning.
The drinks, however, were excellent. I sat at the bar and the service was attentive and welcoming, which made the experience far more enjoyable. The menu itself—with its thoughtful storytelling about the farm—is a work of art, and I truly appreciated that detail.
The Garrison is another gorgeous venue in Finley Farms where the setting is unforgettable but the kitchen just needs a few tweaks to match the level of the design. With adjustments, it could easily become one of the most memorable dining spots in the region.
… moreThat said, the food needs to catch up with the charm. I started with the foie gras, which was fabulous—rich, flavorful, and balanced. It inspired me to try more dishes to fully experience the menu, but unfortunately the rest didn’t quite land. The bison tartare came with crackers that didn’t pair well and the meat itself felt a little chewy and blend. The whipped goat cheese was delicious, though the madeleines that came with it were on the drier side. Venison was just okay, while the potato fondant was a touch undercooked for my taste and could’ve used a bit more seasoning.
The drinks, however, were excellent. I sat at the bar and the service was attentive and welcoming, which made the experience far more enjoyable. The menu itself—with its thoughtful storytelling about the farm—is a work of art, and I truly appreciated that detail.
The Garrison is another gorgeous venue in Finley Farms where the setting is unforgettable but the kitchen just needs a few tweaks to match the level of the design. With adjustments, it could easily become one of the most memorable dining spots in the region.
Rae Zarifis
Last night was our second time at the Garrison. We got there a few minutes before our reservation, but were seated anyway. Within 2 minutes our drink and appetizer order were taken. We got the black garlic fries and bison tartare. The fries were hot, seasoned with just enough herb, and the black garlic sauce was wonderful. My only criticism, the fries were too small, not short, too small. This causes them to be just dumped into the serving cup, and because of the different sizes, it’s like fishing around in a bowl of candy for the the Reese’s peanut butter cup, makes it hard to dip them into the sauce and make it to your mouth without dripping some on the table. Personally, I would rather see a cup of french fries standing up, which were just cut from a large russet potato.
The bison tartare was fantastic and had a good balance of flavors between the meat and seasonings. I am glad you only serve the portion you do as we could probably eat a bowl of that alone.
The 100 layer potato was the only disappointing thing of the whole night. We found it relatively lacking in flavor, with the exception of whatever the burned crunchy things were on top. I would replace it with a small bowl of au gratin or a small, loaded, twice baked potato.
The Bouillabaisse was the exact opposite of the potato. As I told our server, as strange as this sounds, I hate to eat. I love good food but ever since I was little I have not enjoyed the process of eating. That changed last night with the Bouillabaisse. It was one of maybe a handful of times in my entire life where I actually savored the process of eating. It was exquisite! It is always risky, I have found, to order seafood at a restaurant. There is so easily a chance that the fish or shellfish may not be as fresh as possible and you end up smelling your order ten feet before it gets to the table. Not so last night. When she put the taurine in front of us was the first time that I smelled it and it was heavenly. You could smell the fish but it wasn’t fishy. You could smell the mussels and scallops, but they didn’t smell like you just opened an old can of oysters for oyster stew. The balance of flavors between the fish, shellfish, sauce and vegetables was perfect! There’s always the chance, when ordering a dish like this, that they will pile on the vegetables, to hide the fact there is very little of anything else, not so with yours. The portions were very good for two people, and possibly even three. The herbs, spices, garlic, and onion were perfectly proportioned so that you could taste all of them in every bite. I can now tell you, your bouillabaisse is quite probably the greatest dish I have ever eaten in my life. I will definitely be having it again.
The only thing I would change about that dish? Provide a bowl to put the mussel shells in. We were forced to either put the shells on our plates, inconvenient, or to pile them up in the taurine, and have to move them around for the rest of the food, also inconvenient.
The triple layer chocolate cake was wonderful also! It was not too airy or too dense. It had a good body, strong but not overpowering taste of chocolate, and the the frosting was not so thick that you felt like you were eating an entire spoonful out of the mixing bowl. A little bit heavy on the ‘brown sugar'(?) topping, it is sweet enough, so maybe use half.
As an entire meal, it made me want to sit there and experience it. We could have not been more pleased and will definitely be having these, sans the 100 layer potato, again.
As good as the food was, I have always had my grandfather’s philosophy about restaurants. You can serve the greatest steak in the world, but with poor service you won’t get many return customers. You can serve a good hamburger and bowl of chili, but if the service is good, those people will come back and order the same thing again and again.
I watch and am very critical about serving staff. I not only watch my server, but the others in restaurants as well. It is my opinion that 50 to 75% of all people who wait tables, do just that. They
… moreThe bison tartare was fantastic and had a good balance of flavors between the meat and seasonings. I am glad you only serve the portion you do as we could probably eat a bowl of that alone.
The 100 layer potato was the only disappointing thing of the whole night. We found it relatively lacking in flavor, with the exception of whatever the burned crunchy things were on top. I would replace it with a small bowl of au gratin or a small, loaded, twice baked potato.
The Bouillabaisse was the exact opposite of the potato. As I told our server, as strange as this sounds, I hate to eat. I love good food but ever since I was little I have not enjoyed the process of eating. That changed last night with the Bouillabaisse. It was one of maybe a handful of times in my entire life where I actually savored the process of eating. It was exquisite! It is always risky, I have found, to order seafood at a restaurant. There is so easily a chance that the fish or shellfish may not be as fresh as possible and you end up smelling your order ten feet before it gets to the table. Not so last night. When she put the taurine in front of us was the first time that I smelled it and it was heavenly. You could smell the fish but it wasn’t fishy. You could smell the mussels and scallops, but they didn’t smell like you just opened an old can of oysters for oyster stew. The balance of flavors between the fish, shellfish, sauce and vegetables was perfect! There’s always the chance, when ordering a dish like this, that they will pile on the vegetables, to hide the fact there is very little of anything else, not so with yours. The portions were very good for two people, and possibly even three. The herbs, spices, garlic, and onion were perfectly proportioned so that you could taste all of them in every bite. I can now tell you, your bouillabaisse is quite probably the greatest dish I have ever eaten in my life. I will definitely be having it again.
The only thing I would change about that dish? Provide a bowl to put the mussel shells in. We were forced to either put the shells on our plates, inconvenient, or to pile them up in the taurine, and have to move them around for the rest of the food, also inconvenient.
The triple layer chocolate cake was wonderful also! It was not too airy or too dense. It had a good body, strong but not overpowering taste of chocolate, and the the frosting was not so thick that you felt like you were eating an entire spoonful out of the mixing bowl. A little bit heavy on the ‘brown sugar'(?) topping, it is sweet enough, so maybe use half.
As an entire meal, it made me want to sit there and experience it. We could have not been more pleased and will definitely be having these, sans the 100 layer potato, again.
As good as the food was, I have always had my grandfather’s philosophy about restaurants. You can serve the greatest steak in the world, but with poor service you won’t get many return customers. You can serve a good hamburger and bowl of chili, but if the service is good, those people will come back and order the same thing again and again.
I watch and am very critical about serving staff. I not only watch my server, but the others in restaurants as well. It is my opinion that 50 to 75% of all people who wait tables, do just that. They
Dom Kimberling
Man, the bad reviews, from our experience, are not warranted. However, I do know that when restaurants open, especially like this one, standards are high. That being said, they were met with flying colors for us. We couldn’t get a table, so decided to sit at the bar, and probably will do that moving forward because the service was astounding and the questions we asked about the food, drinks and the the history of the farm were met with an exciting eagerness, and went far above and beyond expectations. The atmosphere is incredible as to be expected with a Morris establishment. The drinks were great and the food was absolutely delicious. I could be hypercritical, and say that the skin on my duck was not as crispy as it probably should have been, or that the giant scallop was just a tad undercooked, but that would be unfair because the experience and food were all in all, incredible. This will be our go to when we have out of town guests, period, end of story. If you want to have a special experience and entertain anyone, for whatever occasion, for whatever reason, I’m not sure you’re going to find a better venue in Springfield or surrounding. Suggested would be an understatement, Bravo
… morejan buss
We celebrated our anniversary here and enjoyed ourselves immensely. Food was excellent, we enjoyed every course. Our server was awesome, every recommendation she made was prefect. The bartender was also excellent, I had the best espresso martini ever. Do not miss this!!
… moreK
From the time we stepped onto the property until the time we left, everything was fantastic. There’s a fun store and it’s so much fun to have to walk through a molasses drum to get into the restaurant. We had a sourdough and mushroom salad, bison tartare, scallops with roasted corn, chimichurri porterhouse, and a rosemary pound cake with lemon chiffon icecream. Absolutely amazing. The drinks were unique and delicious and we loved our server Caden. He was so friendly , gave great recommendations, and was attentive. We’ll be asking for him next time we’re back, which we hope is soon!
… more