From fine dining to flip-flops at a waterfront cabana, the Lake of the Ozarks dining experience is excellent and diverse. Locals and visitors alike know where to go to have a memorable meal. And for many local chefs, the secret to elevating their seafood selections is sourcing from Coral Reef.
Behind Coral Reef Seafood in Osage Beach is one of the most seasoned fishmongers you’ll find anywhere: Bob VanHook. With Bob and his wife Cyndi’s sourcing, trend-setting chefs right here at the Lake are able to craft dishes of unparalleled quality. It’s Coral Reef’s tagline — "Bringing the Oceans to the Lake.” Bob has worked with a few of these local chefs for nearly 30 years.
Cyndi says they’ve noticed over the last few years, chefs are focusing on buying quality and receiving reliable service, “This is good for the Lake and great for Coral Reef because we only focus on the highest quality. Our seafood partner’s success is our success,” she said.
Ready to dine on Coral Reef seafood at your favorite restaurant? Here’s a look at the local chefs crafting genuine culinary excellence, thanks to top-notch seafood from Coral Reef, along with Cyndi’s colorful insights for each.
(Hint: order these, next time you go. You’ll be glad you did.)
JB Hooks — Lake Ozark
Chef Kenny Marietta
JB Hooks buys all their seafood from Coral Reef. Owner Bruce Elliott only wants the very best for his customers!
1-plus-pound Canadian Tail Lobster — Hooks is the exclusive restaurant offering these rare lobster tails. Our supplier (a former lobsterman himself) says there aren’t any other high-end restaurants in Missouri offering this size tail. That’s not because these lobsters aren't sustainable but very few lobstermen can find them! Only the “seasoned” lobstermen catch these, since this size of lobster does not come inshore, ever... they are a very “robust, savvy, and elusive animal" which hide in frigid 700-foot deep waters of the Gulf of St. Lawrence, Atlantic.
These deep, clean waters produce this lobster’s uniquely sweet and tender meat. We won't sell these to any other restaurant... JB Hooks has the exclusive buy. Bruce is actually doing a promotion on these tails now, too!
Grouper Supreme Grouper Filet — Real grouper, from the Gulf of Mexico, sautéed in white wine, lemon butter, and garlic with two colossal shrimp, finished with hollandaise. Accept no substitutes!
1932 Reserve - Osage Beach
Chef Scott Romano
Bob brings in unique, specialty seafoods for Chef Scott.
Always on the menu and amazing are the…
Chilean Sea Bass — sourced from the depths inhabit the frigid waters of the Atlantic, Pacific and Indian Oceans near Antarctica. Like the huge lobster tail, this Chilean Sea Bass is also an obscure fish, 500 miles offshore and found as deep as 4000 meters. Known as the White Gold of the Ocean, this fish is a succulent moist delicacy, prepared brilliantly by Chef Scott.
Tuna Poke Appetizer — This is a dish to love, with hints of fresh ginger cilantro and curry cream!
Backwater Jack’s — Osage Beach
Chef James Crow
To start, order order Backwater Jack's Grouper Fingers made with their secret honey breading! Then...
Alaskan Snow Crab — A huge crowd-pleaser for 20 years! This crab-meat makes Mondays sweet, with Backwater’s “Crabby Mondays.”
Oysters — Chef James and Manager Jessie Prewitt require only the freshest Wild-Reef Gulf Oysters. Savor them at Backwater’s weekly Raw Night.
Seafood Nachos — Loaded with shrimp, crab meat, and scallops, these nachos are perfect for a hungry crowd just coming off the Lake.
Bentley’s — Lake Ozark
Chef Brad Russell
An array of seafood choices! Bentley’s has all your favorites, plus they’re the only restaurant at the Lake offering scallops on the half-shell.
Split King Crab — The only place for split king crab at the Lake!
South African Lobster — World renowned and known for their super sweet flavor and tenderness, Bentley’s is only one of two places at the Lake offering South African Lobster. Offered as an appetizer on the patio or dinner entree.
Dog Days — Osage Beach
Chef Kevin McGowan
Dog Days’ menu is full of seafood with a Floridian flare! Come back often: each year, they like to change it up with new and exciting dishes.
Cabo Shrimp Bowl — Everyone agrees this bowl is packed with flavor, and it all starts with top-quality shrimp from Coral Reef.
Seafood Nachos & Tacos — Ground beef and shredded chicken can walk the plank! You’ll love the seafood aboard these memorable, classic dishes from Dog Days.
Domenico’s — Osage Beach
Chef Greg Cicerelli
We feel like family every time we dine here. One of our favorites is their Filet and Lobster.
Also consider:
Shrimp Scampi — Scrumptious! Using extra-colossal prawns, butterflied and topped with a buttery crumb mixture, this is a must-order item at this unique Italian restaurant experience at the Lake.
Jones Outpost — Montreal
Chef Mike Jones
Chef Mike is many people’s absolute favorite chef at the lake, and his Jones Outpost is a hidden gem. The line outside before they open, and the unique menu items (Tuesdays and Wednesdays you never know what you’re going to get!) say it all. It’s worth the drive down to Montreal to experience Chef Mike’s incredible culinary talents. Check out his dishes on Facebook. But here are a few to get if you can:
Battered, Fried Gulf of Maine Lobster
Shrimp & Grits
Dry Maine Sea Scallop dishes
Ahi Tuna dishes
Lodge of Four Seasons — Four Seasons
Chef Gary Leap
Chef Gary has been around a long time, he knows quality matters most, and Bobby never lets him down. We love working on the Lodge's many conventions and the unique needs that arise. Three hundred custom-cut portions needed for a convention? Great chefs don't have time for inconsistency; they need to know it is high-quality best price and will be there!
Unfortunately, HK’s is too often overlooked as a dining choice to us locals, but it shouldn’t be. The wonderful menu offers delightful seafood favorites:
Soy Ginger Glaze Salmon
Truly famous Shrimp & Grits
And weekly seafood specials
MamaCita’s — Osage Beach
Chef Pedro Rios
Branch-out, next time you go to MamaCita’s! Their excellent seafood options are sourced from Coral Reef:
Fried Haddock — hand-breaded, flakey, mild deliciousness
Shrimp Fajitas — using oh-so-fresh ingredients
Michael's Steak Chalet — Osage Beach
Chef Skip Blackburn
Chef Skip can prepare steak and lobster perfectly with his eyes closed! Bob has worked with him to provide excellent seafood for 30 years.
Lobster Tails — The lobster is always cooked to perfection, and it’s the famous South African tails. Try the Fried Lobster Bites, too: they melt in your mouth!
Grilled Salmon — This dish is utterly delicious. An 8oz salmon, grilled and served with dill sauce. Brilliant!
Sergio's - Osage Beach & Lake Ozark
Chef Sergio Cervantes
Shrimp everything! Chef Sergio sources all his shrimp from Coral Reef, and we love being part of the menu at this popular local Mexican food family of restaurants. Next time you go? Order the Shrimp Chimichanga.
Shorty Pants - Osage Beach
“A Taste of New Orleans” and waterfront dining.
Authentic Cajun dishes where seafood marries with cajun flavors to perfection! Order the Crab Cake Pasta with the most heavenly sauce!
Another fave’ is Crawfish n’ Shrimp Etouffée.
Finally, the Shrimp & Grits Tacos bring a creamy Cajun kick with authentic Andouille Sausage. My favorite tacos at the Lake!
Tap & Grill - Gravois Mills
Chef Corey Kinder
The super talented Chef Corey prepares upscale gorgeous-and-delicious seafood dishes at Tap ’n Grill. The weekly Seafood Specials keep customers coming back for what’s new, too! We love chefs who like to offer new, exciting seafood dishes.
Scallops — Pan-seared with pork orzo ragu, micor basil, scallion tarragon cream sauce. Well, just see the photo and you’ll know. The scallops and Blackened Mahi Mahi are customer favorites.
And the Ahi Tuna...
And the Prince Edward Island Mussels...
The Club at Porto Cima - Sunrise Beach
Chef Charles Reeves
For several years now, Chef Charles has put on incredible buffets for large formal events to daily dishes at The Grille Room befitting a Jack Nicklaus Signature course. Porto Cima Members rave about their Chef’s seafood creations, especially his Smoked Salmon.
The Encore Lakeside Grill & Sky Bar - Lake Ozark
Chef Chris Messinio
This new lakeside venue is already wowing guests with a menu of seafood favorites.
Prince Edward Island Mussels & Fries: From the pristine Atlantic waters off the coast of Nova Scotia, Prince Edward Island mussels are infamous for their jet-black shells and sweet flavor.
Charred Filet Mignon w Buttered Roasted Lobster Tail: Generous, sweet, cold-water tail from the Gulf of Maine.
photo by Kate Wright/Wright Studios 3G
Trophy Room - Camdenton
Chef Brett Schaefersman
Unique to the Lake, the Trophy Room serves Faroe Islands Salmon!
The Faroe Islands, located halfway between the UK and Iceland, hold a prestige boutique salmon aquaculture facility. The salmon raised here are deemed healthier than their wild counterparts due to higher Omega 3 content! Made with a Cranberry Balsamic Gastrique, the Trophy Room’s Faroe Islands Salmon is delectable.
Seared Scallops — with Turmeric Buerre Blanc, this is a brilliant dish. These are sourced “dry" (meaning no wetness or preservatives added) which produces that wonderful caramelized crust when seared. These scallops are sourced from a small family operation out of Maine. They’re known as a "dayboat" scallop, meaning the scallop fishermen go out, catch, and come back to process, rather than staying out on the ocean for days.
Tucker's Shuckers - Lake Ozark
Chef Chris Bond
Open the menu at Tucker’s and you’ll find it chock-full of seafood, sourced by Coral Reef! A few favorites:
Lobster Mac ’n Cheese
Coconut Breaded Shrimp
Wobbly Boots - Osage Beach
Chef Tom Livingston
Chef Tom has received many local & national BBQ awards.
The Lake’s famous BBQ joint has some excellent seafood in the kitchen, too! Order the Bacon-Wrapped Smoked Shrimp for a fun treat, and the Smoked Salmon Salad combines the smoking expertise of a BBQ place with the deliciousness of salmon!
A Family Owned and Operated Retail and Wholesale Fish Market Specializing in Fresh & Frozen Seafood, Take & Bake Seafood Creations, St…
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