: The best time to eat at Café Osage is toward the end of the morning rush, when the staff starts prepping for lunch by bringing in baskets of produce from the half-acre garden across the street. But, you ask, what if it’s the dead of winter? Content yourself with bison sausage from the owners’ farm in Clarksville, an hour outside the city. The menu is a study in synergy---town and country, meat and vegetable, hard-working and rewarding. That translates to dishes like cheese grits alongside house-made corned beef or cheddar-and-chive biscuits topped with creamed chicken and mushrooms. On the lunch menu, you can’t go wrong with house-smoked Missouri trout or a bison burger. Many CWE businesspeople escape their offices for a bucolic lunch here. Meanwhile, the café has a short, respectable wine list, but the ambience lends itself to fragrant tea or coffee, all the better to wash down the house-made cookies or cakes.

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