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Ry Bread & Apple Cor's, Springfield, MO

Very reasonable prices with food "out of this world." Chefs show off in a wide-open kitchen. One specialty is "Oak Fried" pizzas, and diners and can look right into the oven with the logs burning inside.

On Feb. 8: Four beers on tap, wheat, kolsch, porter, and bitter. Sampled were the porter and bitter. Although their porter tasted more like a milder brown ale, it was still very good. Their bitter, although not extremely bitter, was very enjoyable, leaving just enough on the palate to say that it was a good beer.

From David L. Starks:

I tried this establishment on April 2, 1997 and found the staff to be personable, the beer to be fair, but the food below average. The clientel was 40-ish and professional, the atmosphere lively, the bar itself small.

The bitter was good, the stout was bland. I tried the grinder sandwich; it was without taste, and had too much sauce -- to top it off it had a side of sauce. My friend had the chicken sandwich, and neither of us (who will eat most anything) were able to finish our meals.

I would suggest going during the "happy hour" at the bar and then eating something other than a sandwich in the restaurant.