Summer Seafood Dining Guide! The Best Ocean Fare At Lake Of The Ozarks

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.”

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 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 consistent quality and variety. “This is good for the Lake and great for Coral Reef because we only focus on the highest quality,” 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 Seafood, 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, Mo.

Chef Chuck Vernon

JB Hooks buys all their seafood from Coral Reef Seafood. JB Hooks only wants the very best for its customers! Widest, Finest Selection of Seafood at the Lake!

1-plus-pound Canadian Tail Lobster — Hooks is the exclusive restaurant offering these rare and sweet cold-water lobster. Our supplier (a former lobsterman himself) in Boston says there aren’t any other high-end restaurants in Missouri offering this size tail…actually one of the few in the Nation! 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.

1932 Reserve

Chef Scott Romano

Bob enjoys working with Chef Scott’s asks for unique and exquisite seafood for specials. Try his specials but if you love mussels… a must try is his twist on Mussels and Fries! Mussels have a flavor profile that's often described as a harmonious blend of the sea. They offer a mild, briny taste with a hint of sweetness.

Want some culinary brilliance? Try the Honey Ginger Caramelized Salmon. Beautiful presentation and absolutely delicious.

1932 Reserve - Honey Ginger Caramelized Salmon

Backwater Jack’s — Osage Beach, Mo.

Chef James Crow

Waterfront Backwater Jack’s uniquely combines the styles and ingredients cultures of South Florida & the Caribbean with traditional favorites of the Midwest. Their menu is loaded with Seafood!

NEW Alaskan Bairdi Snow Crab — THE Best of the Best Bairdi Snow Crab hasn’t been available and we bought plenty for Backwater Jacks to offer to their customers this year. It is Sweeter, Bigger and Meatier of all!

“Crabby Mondays” Special… A Sweet ending to Mondays is dining lakeside with a beautiful sunset with sweet and meaty snow crab.

Oysters — Chef James and Manager Jessie Prewitt require only the freshest Wild-Reef Gulf Oysters. Super meaty with mild saltiness…Savor them at Backwater’s weekly Raw Night.

Bentley’s — Lake Ozark, Mo.

Chef Brad Russel

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. Our must-have appetizer is their Oyster Rockefellers!! Best at the Lake!

Split King Crab — The only place for Split king crab at the Lake!

South African Lobster — The best tail of them all! Known for their superior 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, Mo.

Executive Chef Kevin McGowan

Waterfront Dog Days has a menu which is full of seafood with a Floridian flare!

Smoked Tuna Dip — Love this dip!! Order it with friends…they will love it too!!

BAIRIDI Snow Crab is BACK on the Menu this year! Truly the Sweetest Meatiest Snow Crab and you can enjoy it dining lakeside at Dog Days! Don't just be a crabby eater; dive into the best and make every bite count.

Seafood Nachos & Tacos — Ground beef and shredded chicken can walk the plank! Loads of sweet & tender crab, scallops and shrimp aboard these memorable, classic dishes from Dog Days.

Domenico’s — Osage Beach, Mo.

Chef Steve Cicerreli

We feel like family every time we dine here. One of our favorites is their Filet and Lobster but our new favorite is their creamy Baked Seafood Pasta loaded with sweet bay scallops, shrimp and crab meat.

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.

Encore Lakeside Grill

Chef Chris's plate presentation is stunning and creative!

Our favorite culinary creation is the...

Grouper Chesapeake - Lightly dusted grouper fillet topped with bay shrimp, spinach, tomato, lump crab, cream, and hollandaise. Topped with herbed breadcrumbs and baked to a golden brown.

Another favorite is the Orange Dusted Sea Bass (GF)-Pan-seared and finished with vanilla mango sauce and mango relish.

Horseshoe Bend Bar & Grill

Chef Shane Caspill

Bob and Chef Shane go way back to the J Bruner’s Steakhouse times. Chef is very passionate about serving plates of delicious perfection. A couple must try’s are the Battered Fried Lobster and Lobster Mac & Cheese. The crab stuffed salmon is another big favorite.

Lodge of Four Seasons — Four Seasons, Mo.

Chef Gary Leap

Bob really enjoys working with Chef Gary on the Lodge's many large conventions and the unique needs that arise through out the year. Great chefs appreciate and understand the value of working with a 30-year-plus seasoned worldwide fishmonger!

Unfortunately, HK’s is too often overlooked as a dining choice to us locals, but it shouldn’t be.

Soy Ginger Glaze Salmon

Truly famous Shrimp & Grits

And weekly seafood specials

MamaCita’s — Osage Beach, Mo.

Chef Pedro

Branch-out, next time you go to MamaCita’s! Their excellent seafood options are sourced from Coral Reef

Fried Haddock Fillets — The BEST Fish & Chips at the lake!

Shrimp Fajitas …everything shrimp & scallops are amazing— using oh-so-fresh ingredients

Michael's Steak Chalet — Osage Beach, Mo.

Chef John

Chef John 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 — Salmon lovers delight!! Smokey 8oz salmon, grilled and served with dill sauce. Brilliant!

Paradise Tropical Restaurant & Bar — Sunrise Beach, Mo.

Best place to watch sports and the boats while feasting on Amazing food and drink. Lots to choose from on the menu including real crab cakes, fish tacos, the Mediterranean Shrimp dish is our favorite.

We love the Shrimp Baja Bowl too!

Pebble Bay Club Grill – Camdenton, Mo.

New place to check out!

Pebble Bay Club Grill is a full-service waterfront restaurant and bar with a golf theme accessible by water or land. The food is delicious and lots of activities to enjoy before or after dinner!

Try the White Truffle-Infused Seafood Mac! Jumbo shrimp & scallops in a creamy swiss cheese sauce accented with white truffle oil.

Sergio's

Locations in Osage Beach and Lake Ozark! Sergio’s sources all their seafood from Coral Reef. Our favorites are the Shrimp Chimichanga and the Seafood Fajitas.

Shorty Pants

Love dining here! Waterfront dining at Shorty Pants, Chef Scott’s authentic Cajun recipe’s remain, and customers love them All!! Crab Cake Pasta has the most heavenly sauce! Another fave’ is Crawfish n’ Shrimp Étouffée. I love the sauces here and Bob goes for the USA fried catfish fillets.

Tavern at Trails End

Chef Cory Kinder

Voted Missouri’s Best Restaurant and Best Salmon (yay!!), you have to try the Salmon. Chef John and wife Sherry came to the lake from St Louis with over 25 years of culinary expertise. Chef John is another outstanding Chef at the lake with his incredible talent for flavor and presentation! His Scallops are outstanding as well!

Tavern Trattoria

Chef John Buchanan

“Food is Amazing” is what I hear from friends who have tried this new Italian restaurant of John and Sherry’s. We especially love theVoodoo Pasta-sautéed lobster, crab, crawfish tails, spinach, spicy cajun cream. Another favorite is the THE PPP-sautéed prawns, summer vegetables "primavera”, basil pesto cream, campanelli.

Trophy Room

Chef James Goodlander

Order his specials! Wow, Chef James is another Chef who knows the value of quality and dependability of his fishmonger. Chef James vast culinary experience and talents are Always an incredible dining experience. His holiday buffets are crazy delicious!

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 chimichurri tomato sauce, 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

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

Cajun Fired Lobster

Scallops in garlic butter topped with a parmesan cheese topping

Wobbly Boots

Chef Tom Livingston

The Lake’s famous BBQ joint has some excellent seafood in the kitchen, too! Order the Bacon-Wrapped Shrimp for a savory smokey sweet app, and the Smoked Salmon Salad is the Best! Chef Tom smokes his seafood with a little salt, sugar and lots of love!