Location: 105 W. Leffel Lane, Springfield
Contact: www.crackerbarrel.com, (937) 325-8221, (937) 325-8201
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Background/Overview:
Dan W. Evins opened his first Cracker Barrel Old Country Store in Lebanon, Tenn., in September 1969. It offers unique nostalgic candy, clothing, electronics, furniture, home decor, toys, and seasonal decorations for purchase. Its adjoining restaurant serves Southern homestyle cooking, and both have become so popular that now there are more than 650 sites in 45 states.
Michael Adams was born and lived in Owensboro, Ky. In 1997, he had a telephone interview from home with a Cracker Barrel executive for an associate manager position within its company. Springfield was the place chosen for him by its executives to start a new career in top management for this national restaurant chain. By 2014, he had steadily climbed his way to reach the general manager position. He’s responsible for the 120 staff members at this Cracker Barrel Old Country Store.
Cracker Barrel’s mission is “pleasing people” by serving freshly made breakfast, brunch, lunch specials, homestyle dinners, and holiday food favorites for family dining. And, as always, enjoy the “Jump All But One Game” set at each table for more family pleasure!
Cracker Barrel’s food menu items can be made gluten-free, and without egg, soy, or wheat to adhere to any customers dietary restrictions.
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The Menu:
Beverages: Milk - $1.99; Premium Arabian Coffee - $2.39; Hot Tea, or Juice - $2.49; Freshly Brewed Iced Tea - $2.99; Soft Drinks (Coca-Cola Products), or Crafted Soda - $2.59; Old-Fashioned Lemonade - $2.69; Chilled Apple Cider - $2.79; Hot Chocolate - $2.99; Crafted Coffee - $3.29/$3.59.
Kid’s Breakfast Menu (“For Kids Of All Ages”): One Egg N’ Biscuit - $3.49; Fresh Fruit N’ Vanilla Yogurt Parfait - $3.99; Two Buttermilk Pancakes - $4.89.
Breakfast (Served All Day): Apple N’ Cinnamon Oatmeal & Muffin - $4.99; Buttermilk Pancakes (Three) - $6.99; Smokehouse Breakfast - $7.79; Old Timer’s Breakfast, or Sunrise Sampler - $8.49; Momma’s French Toast Breakfast - $8.59; Fresh Start Sampler - $8.79; Grandma’s Sampler - $9.69; The Cracker Barrel’s Country Boy Breakfast - $10.49.
Breakfast Sides: Course Ground Grits - $1.89; Sausage n’ Biscuit - $2.59, or Wild Maine Blueberry Muffin - $2.59; Country Ham n’ Biscuit - $2.79; Fresh Seasonal Fruit, Fried Apples, or Hashbrown Casserole - $2.89.
Kid’s Lunch & Dinner Meals Menu (“For Kids Of All Ages”): Country Vegetable Plate - $4.59; Grilled Cheese Sandwich w/Side, Hamburger w/Side, or Macaroni n’ Cheese w/Bread - $4.89; Chicken n’ Dumplins - $4.99; Grilled Chicken Tenderloins - $5.29; Country Fried Shrimp - $5.59.
Kid’s Desserts: Double Scoop Vanilla Ice Cream - $1.99; Kid’s Nut Sundae - $2.39.
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"Weekday Lunch Specials" (Served W/Bread): Monday, Baked Chicken n' Dressing; Tuesday, Meatloaf & Mashed Potatoes; Wednesday, Chicken Pot Pie; Thursday, Roasted Turkey n' Dressing; Friday, Pick Two Country Combos - $5.99.
Appetizers/Specialties: Bowl of Pinto Beans, or Bowl of Turnip Greens - $5.39; Beans N’ Greens - $6.99.
Sandwich Platters (Served w/Soup, & Side): Signature Cheeseburger - $8.69; Chicken BLT - $9.19; Grilled Reuben - $9.69.
“Soup-of-the-Day” (Could Be): Chicken Noodle, Potato, or Vegetable - $3.89 (Cup)/$4.99 (Bowl).
Salads: House Salad - $4.79; Fried Chicken Salad - $9.59; Chef Salad - $9.69.
Lunch & Dinner Sides: Breaded Fried Okra; Brussels Sprouts n’ Kale Salad; Country Green Beans; Fried Apples; Fresh Seasonal Fruit; Hashbrown Casserole; Macaroni n’ Cheese; Mixed Green Side Salad; Pinto Beans; Sweet Whole Baby Carrots; Turnip Greens.
Country Dinner Plates (Served w/Two Sides & Bread): Fried Chicken Livers; Fried Chicken Tenderloins; Half-Pound Hamburger Steak; Chicken N’ Dumplins; Sugar Cured Ham; U.S. Farm-Raised Catfish - $7.99.
“Daily Dinner Features” (Served After 4 p.m.; Served w/Two Sides & Bread): Monday, Grilled Country Pork Chops; Tuesday, Lemon Pepper Grilled Rainbow Trout (Two); Wednesday, Broccoli Cheddar Chicken; Thursday, Roasted Turkey n’ Dressing; Friday, Fish Fry; Saturday, Chicken N’ Rice; Sunday, Homestyle Chicken - $9.99.
Dinners (Served w/Three Sides & Bread): Chicken N’ Dumplins - $9.69; Chicken Fried Chicken, or Cracker Barrel Sampler - $9.99; Meatloaf - $10.39; Country Fried Shrimp - $10.69; Country Fried Turkey w/Herbed Pan Gravy, & Green Bean Casserole, or North Atlantic Haddock - $10.99; Country Fried Steak, or Slow-Roasted Roast Beef - $11.39; Grilled Sirloin Steak (8-ounce) - $12.69; Choice Rib Eye Steak (10-ounce) - $15.39.
Seasonal Desserts: Vanilla Bean Ice Cream - $1.79; Fruit Cobbler (Blackberry, or Peach) - $3.69; Double Chocolate Fudge Coca-Cola Cake w/Salted Caramel Nut Ice Cream - $3.99; All-American Apple Pie, Apple Pecan Streussel Pie, Chocolate Pecan Pie, or Pecan Pie - $3.99 (Slice)/$8.99 (Whole); Pumpkin Pie w/Whipped Cream (Week of Thanksgiving ONLY) - $3.99 (Slice)/$8.99 (Whole).
Thanksgiving Day Menu (Limited Menu On This Day ONLY):
Homestyle Turkey n’ Dressing Meal (Includes beverage, & Pumpkin Pie) - $12.99 (Adult)/$7.99 (Child).
Thanksgiving Traditional Turkey Meal-To-Go (Heat n’ Serve): Available for pick-up 11/17 through 11/25. Feeds up to 10 people - $109.99. A 24-hour notice in advance of pick-up date/time is required.
Christmas Traditional Sliced Ham Meal-To-Go (Heat n’Serve): Available for pick-up 12/22 through 12/24 (until 1:30 p.m.). Feeds up to 10 people - $109.99. A 24-hour notice in advance of pick-up date/time is required.
Hours: Sunday-Thursday, 6 a.m. to 10 p.m.; Friday and Saturday, 6 a.m. to 11 p.m. Thanksgiving Day Hours: 6 a.m. to 10 p.m. Christmas Eve Hours: 6 a.m. to 2 p.m. Christmas Day: Closed.
More Information:
Located off I-70 and St. Rt. 72 behind the Hampton Inn on West Leffel Lane.
Carry-out and Catering ordering is done via their website, or by telephoning Cracker Barrel. At least a 12-hour notice is encouraged for larger orders.
Look for local restaurant profiles by Glenn and Kim Creyts every other week in “Life.” For inquiries regarding this column, and “Restaurant Profile” ideas and suggestions for future columns, please contact Glenn and Kim via e-mail: glenncreyts@att.net.
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