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options where hand-cut, 21-day-aged steaks, Gary’s famous barbecue and fish options abound. “The 12- and 24-ounce ribeye steaks are popular,” says Gary, a member of Laclede Electric Cooperative. Not sold as frequently is the 36-ounce ribeye steak dinner that lists for a whopping $49.99 on the menu. “We put that on the menu as a joke mainly, but we usually have some boys come in from Fort Leonard Wood and give it a try once in a while,” says Gary, shaking his head, “but they can’t ever eat it all.” Fish fans can order fried walleye or tilapia, golden-brown sea scallops or skewers of spiced, grilled shrimp. Or you might simply order the seafood platter, which includes fried shrimp, scallops, clam strips, fried tilapia and a side of hush puppies, potatoes and side order of your choice. For those who have enjoyed Gary’s barbecue in the past, they can love it again. You can enjoy pork ribs, sliced brisket, pulled pork, smoked pork steak or smoked chicken, all slathered in Gary’s homemade barbecue sauce. For fans of Italian food, you’ll be happy to see spaghetti and meatballs in tangy tomato sauce, fettuccini Alfredo with chicken or shrimp and the salmon Aiello (a salmon fillet over fettuccini with a light, spicy sauce). Another favorite is Cave Chicken — angel hair pasta topped with sautéed portabella mushrooms, prosciutto ham and tossed with a flavorful white wine sauce. Not in the mood for barbecue or fish? Then try the popular whopping 1/2-pound cheeseburger served on a French roll and topped with cheddar, mozzarella and Monterey Jack cheese. You’ll also love the huge chicken-fried steak, served with mashed potatoes and country gravy. To end your meal, enjoy a delectable piece of chocolate pecan or chocolate cashew pie, warm blackberry cobbler with vanilla ice cream or the Jack Daniels bread pudding. The Cave Restaurant has been so popular that Gary opened a catfish shack next to the parking area that’s open Friday and Saturday nights from 5 to 8 p.m. For anyone wanting catfish and all the fixin’s without the typical wait for dinner in the cave, this is the next best thing. “When people come to The Cave for dinner, they need to keep in mind that while we seat 200, our small cave kitchen can only prepare so many meals at once,” says Gary apologetically. “Things take a little longer here, but it’s worth the wait. You’re not only coming for the food, but the experience of eating in a unique setting.” If you ask Gary what his future plans are, his eyes light up with excitement. “Well, you know, Silver Dollar City started with a cave,” Gary says, smiling, “and I’ve got 38 acres to grow on.”

n the edge of Richland, about 100 feet above the Gasconade River, sits a restaurant that provides a unique experience for foodies and spelunkers alike. Eroded from a limestone bluff, this cavernous eatery came about in the 1980s when David Hughes had the vision to expand on nature’s work, removing more than 2,100 tons of rock to create a restaurant on his resort property. Today, Gary Dyer, the new owner of The Cave Restaurant and Resort, has brought back to life one of the more unusual restaurants in Missouri. The restaurateur is understandably excited about his latest project. “I never thought I’d buy a cave,” says Gary, who purchased the restaurant in April 2009, “but I like a good challenge. This is definitely the most difficult project I’ve ever taken on.” Part of the deal when buying the restaurant was buying the remaining property — the former Ozark Springs Resort that sits on 38 acres along the Gasconade. Several of the original 100-year-old cabins still stand, so Gary continues to rent them out to people who want to float the river or fish in the fee-to-fish pond at the resort that’s restocked weekly. Of course, after all that outdoorsy stuff, people tend to be hungry and usually head up the hill to The Cave for a meal. Guests can walk up the steep hill to the elevator entrance or park at the bottom of the hill and ride the shuttle van to the restaurant. Patrons don’t have to worry about being hot in this restaurant, as the chamber stays a cool 65 to 68 degrees year-round. According to Gary, humidifiers pull 9 pounds of water out of the air every hour. It’s recirculated in a fountain stocked with gold fish. “This is a live cave,” says Gary. “Every once in a while, water drips from the cave ceiling, so we just move the table for that day. And yes, we have bats, but I’ve only seen five in the year and a half I’ve owned the place. They usually come out late at night when everyone’s gone.” Those who’ve been to Gary’s other Lebanon restaurants know what to expect from his menu. Those who haven’t are in for a delicious surprise. “I extracted the best recipes from my other restaurants and brought them here,” says the former owner of Dowd’s, which he has sold, and Gary’s Place Italian Food and More. For starters, try the stuffed mushrooms, sliced calamari (squid) steak or the fried, breaded macaroni and cheese, which Gary says might sound odd, but tastes great. You can opt for the soup of the day or a salad at this point, but you might want to skip right to the entrée

by Heather Berry hberry@ruralmissouri.coop

A naturally unique dining experience

The Cave

A cave overlooking the Gasconade River serves as home to The Cave Restaurant and Resort in rural Richland. Here, owner Gary Dyer displays a plate of prime rib and barbecue pork ribs, two menu favorites.

The Cave Restaurant and Resort
Specialties: Hand-cut steaks, Cave Chicken, salmon Aiello, barbecued ribs. Try Jack Daniels bread pudding or chocolate cashew pie for dessert. Children’s menu available.

• Richland

Price: Appetizers from $4.99 to $7.99; entrées from $8.99 to $49.99. Cash, checks and credit cards accepted. Details: Open seven days a week: summer hours, 11:30 a.m. to 8:30 p.m.; call for winter hours. Full bar. Non-smoking. Seats 200. Reservations for groups of 10 or more. Directions: Take Exit 150 off Interstate 44; take Highway 7 toward Richland 6 miles; turn right on Rochester Road.; go 2 miles to the restaurant/resort. Contact: 573-765-4554; www.thecaverestaurantandresort.com RURAL MISSOURI

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Table of Contents for the Digital Edition of Custom Sales Book

Custom Sales Book
Contents
Comments
Columns
Ghosts of the Grasslands
Out of the Way Eats
Mail Bag
Best of Rural Missouri
Hearth and Home
News Briefs
What’s Old is New Again
Marketplace
Around Missouri
Missouri’s Horse
Neighbors
Look for the Dinosaur
Just4Kids

Custom Sales Book