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The Weather's Warm & Dog Days On Lake Of The Ozarks Is Still Open: Here's What To Order

  • 4 min to read

Once upon a time at Lake of the Ozarks, chef-driven menus and waterfront dining were almost mutually exclusive (with a few notable exceptions). Dog Days Chef Kevin McCowan says he's watched that change in his decades of working in kitchens at the Lake.

More refined desires from customers are pushing unique flavors onto menus, McCowan observed. From his earliest days at The Wharf (no longer in operation) to running the kitchen at Dog Days, McCowan says he’s watched the Lake’s restaurants evolve. “As the culinary scene at the Lake has grown, we’re so fortunate. You have so many options,” he said. 

He acknowledged entrees like burgers, wings, tacos and nachos will always be menu staples, but said menus have become more diverse, with a focus on uniqueness and next-level quality. “I make cheeseburgers and nachos to pay the bills,” McCowan said. “But this stuff is really my heart.”

Now in its 31st year of serving memorable Lake meals, Dog Days' menu is still showing off its new tricks. For 2024, McCowan crafted these new menu items himself, plus a uniquely delicious Summer Shrimp-a-palooza menu featuring Fried Shrimp, Nola Shrimp, Korean Shrimp Sammy, and a Buffalo Shrimp Wrap.

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Cruise into Dog Days at the 19 Mile Marker, right next to the Grand Glaize Bridge, and by land just take Highway 54 to Jeffries Road and you can’t miss it. 

Online: www.DogDays.ws

Dog Days closes for the season on Oct. 17! So while the weather is warm, grab a bite at The Dog. Here's what we think you should order.

To Eat

Trio of Shrimp Dumplings

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The Flavors: Sesame, Chive, and Ginger

Here’s a sample script for ordering this jaw-dropping app:

Server: “Would you like to start with any appetizers?”

You: “Yes we’ve heard the Trio of Shrimp Dumplings are superb… outstanding… legendary! We’ll have that.”

Feel free to modify that script to suit your idiomatic preferences, but don’t even think about skipping the “appetizer” course, when this shrimp dumpling trio is on the menu.

Never had shrimp dumplings? Good. These’ll set a high bar.

The surprisingly tender dumplings taste as good as they look. And the chili crisp around the plate isn’t just decorative… make sure you dredge the dumpling across that before it crosses the threshold.

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This dish invites you to try something new and never look back.

It comes with nine dumplings: three of each flavor so there’s enough for everybody to grab one (or two). Garnished with an edible flower just to remind you that you’re about to go on a journey.

Spinach Mushroom Swiss Burger with Truffle Aioli

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Aioli is one of those words that was almost certainly not appearing on any menus at the Lake when McCowan started in a kitchen 30 years ago. A Mediterranean upgrade to mayo, this flavor-packed spread makes you pity prior generations who never got a chance to try it.

The truffle aioli enriches the savoriness of the new Spinach Mushroom Swiss Burger at Dog Days.

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A little smoky, a lot of delicious, this is a new generation of Lake burgers.

El Matador

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Some of us will never be able to resist playing with fire: when we see words like “ghost pepper” on a menu, that’s where we plan to camp out.

If this is you, then you’ll love El Matador. A burger that finds three different ways to kick, it’s packed with flavor, filled with fire, and just downright delicious.

The spicy elements:

• Ghost pepper cheese

• Inferno sauce (a wing sauce)

• Fried jalapeños

Add bacon and red and green peppers, and you’ve got a burger to contend with. Step into the ring, matador.

Birria Steak Tacos

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Another new-arrival, certainly in the Midwest, birria is based on a traditional Mexican soup, with roots in Jalisco, and it’s typically made with goat or lamb. But beef birria is skyrocketing in popularity as Americans feed their insatiable street-taco cravings. So Dog Days’ is serving it up!

These tacos offer big, traditional Mexican flavors. The achiote spice makes the meat, with south-of-the-border aromatics like cumin and chile. Pickled red onions and cilantro garnish the tacos, of course.

Everything Tuna Sandwich

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Some pairings are so perfect, it’s hard to imagine ever going back. So it is with the Everything Bagel Tuna Sandwich.

If this is your first time to eat Ahi Tuna that’s been seared with Everything Bagel seasoning on top, you surely aren’t alone. The layer of Everything offers an inimitable crisp and and explosion of savoriness that just belongs with this tuna steak.

But it doesn’t stop there. Garlic mushrooms, Truffle aioli, Chef greens, and a thin spread of Chili crisp topping (remember, you first met this with the shrimp dumplings) makes this a sandwich like none you’ve ever experienced.

Superbly savory, this is a fantastic sandwich you will definitely order again.

Dining tip: Take a look at those bourbon glazed carrots on the plate. When in doubt about a side-dish, go for the carrots. Fabulous.

To Drink

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Pain in the Ass

If you know this drink, you know: the ultimate, “sip while lounging in the pool“ frozen. Equal parts Rum Runner and Piña Colada, with a floater.

Make sure to order a glass of water too, because this one’s strong.

Blue Moon Margarita

A twist muy excelente on the margarita. 

Hornitos Reposado Tequila

DeKuyper Blue Curacao

Sweet and sour 

The Blue Curacao adds a fun tropical flair to this classic drink. Order this one with the birria tacos!

Blue Caribbean

Maybe the most fun drink on the menu, this one tastes like a sweet tart! 

Pinnacle Raspberry Vodka

Lemonade

A splash of cranberry juice

A splash of Red Bull Blue Edition (blueberry)

The Blue Caribbean is something between blue and purple, and the Red Bull adds just a little fizziness too. The lemon garnish is perfect for this tart-and-sweet sipper.

Cruise into Dog Days at the 19 Mile Marker, right next to the Grand Glaize Bridge, and by land just take Highway 54 to Jeffries Road and you can’t miss it. 

Online: www.DogDays.ws

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