PLACEHOLDER: hand-breaded pork tenderloin sandwich hanging four inches past the bun on a plain white plate, pickles and onion on the side, basket of hand-cut fries behind it, worn wooden bar top with a beer glass sweating just out of focus

The tenderloin hangs off the bun. That is not a gimmick, it is just how big it is.

A bar and grill on Main Street in Plattsburg. Pork loin cut and pounded here, beef ground here, hand-cut fries, steaks on the weekend, and a game room in the back. Lunch and dinner for anybody, and the bar stays open after the kitchen closes.

Kitchen open Tuesday to Saturday, 11 to 9 · Bar open later · Kids welcome the whole time

Call in a carry-out order

123 Main St, Plattsburg, MO The Mainliner $13 Kitchen closes at 9, bar does not

The kitchen

Six things we make, and two of them have names.

The Mainliner and the Skillet Melt are the reason most people drive here, and both started as somebody's special that never came off. Everything else on this page is what a small-town grill ought to be: the beef is ground in the back, the loin is cut and pounded here, the fries come out of a whole potato, and nothing on the flat top arrived frozen in a box.

PLACEHOLDER: raw pork loin being pounded flat with a mallet on a cutting board, breading station of flour, egg wash and cracker crumb in three pans beside it, finished tenderloin frying in a shallow cast iron pan

The Mainliner

A whole pork loin cut, pounded thin, breaded in cracker crumb and fried to order. It comes out wider than the bun by a good three inches and that is the point. Lettuce, pickle, onion and mustard, and a knife you will not need.

$13

PLACEHOLDER: open-faced steak melt on grilled rye with melted provolone and grilled onions, cast iron skillet it was finished in still on the board, cut in half to show the pink center

The Skillet Melt

Sliced sirloin, grilled onions and provolone on rye, finished in a skillet so the bread gets hard on the outside and the cheese goes all the way to the edges. Ask for it with peppers and nobody will argue.

$15

PLACEHOLDER: half-pound burger on a toasted bun with American cheese pulled over the edge, char marks visible, sliced tomato and onion on the plate, hand-cut fries in a paper-lined basket

Burgers

Ground in the back every morning, pressed to order, never a frozen patty. Half pound standard, quarter for the kids, and the bacon is cooked on the flat top and not in a microwave.

$11–$14

PLACEHOLDER: ribeye resting on a wooden board with a knife beside it, grill marks and a butter pat melting on top, baked potato and a small salad in the background

Steaks, Friday and Saturday

Ribeye, sirloin and a KC strip, cut in house and only on the weekend because that is when we can do it right. Comes with a potato and a salad. Order it one step rarer than you think.

$22–$34

PLACEHOLDER: whole russet potatoes going through a hand fry cutter mounted on the prep table, cut fries falling into a bin of cold water, fryer baskets hanging behind

Sides and appetizers

Hand-cut fries, onion rings battered here, fried mushrooms, cheese balls, and a basket of chicken strips that is the most ordered thing on the kids' side. Gravy and mashed potatoes on Thursday.

$5–$10

PLACEHOLDER: worn wooden bar top with four tap handles, a row of stools, bottled beer cooler glowing behind, neon sign reflected in the back mirror

The bar

Four taps, a full liquor back bar, and domestic bottles cold enough to have ice in the neck. Happy hour runs four to six Tuesday through Friday. The bar keeps going after the kitchen shuts down at nine.

$3–$8

PLACEHOLDER: close crop of a laminated one-page menu on a wooden table beside a rolled napkin and a bottle of hot sauce, prices legible, a ring stain on the corner

The actual prices, on the actual menu, updated when they change.

The MainlinerHand-cut pork tenderloin, breaded to order$13
The Skillet MeltSirloin, grilled onion and provolone on rye$15
Half pound burgerGround here, cheese and the usual$11
Chicken strip basketHand breaded, with fries$10
Ribeye dinnerFriday and Saturday, potato and salad$34
Kids plateBurger, strips or grilled cheese with fries$7

There is a full menu on the table and this is the short version of it, put here because a search for this place currently turns up three menu-scraper sites with prices that are years old and a couple of items we do not even make anymore. Weekly specials go up on the board Tuesday morning. Carry-out on anything, and there is no fee for it. Prices here are illustrative for this preview.

The room

The bar, the tables and the game room in the back.

It is one long room with the bar down the right side, tables and booths on the left, and a doorway at the back into the game room. Families eat at the tables at six and the bar side gets louder around nine, and both of those things are fine.

PLACEHOLDER: long narrow bar room with a wooden bar and stools down one side, booths and tables on the other, pressed tin ceiling and pendant lights — The room, looking back from the front door

PLACEHOLDER: back game room with a pool table under a low hanging light, dart board on the wall, two arcade cabinets and a jukebox in the corner — The game room

PLACEHOLDER: flat top griddle loaded with burger patties and grilled onions, cook pressing one with a spatula, ticket rail full above the pass — Friday night on the flat top

PLACEHOLDER: specials board on the wall in colored chalk listing the week's plates and prices, edge of the bar and a stool in frame — The board, rewritten Tuesday morning

PLACEHOLDER: owner in an apron leaning on the end of the bar with a towel over one shoulder, back bar and neon behind, mid-afternoon light coming in the front window

The place

Bought by somebody who grew up two blocks from here.

Owner name goes here grew up in Plattsburg, worked in this building as a teenager when it was under a different name, and bought it back. That is most of the story. The building has been a bar of some kind since the thirties and the tin ceiling has never been touched.

The reason this page exists is that if you search for this address you will find the restaurant that was here before us, with its old menu and its old phone number, and people still show up asking for a pizza we do not make. We are the ones here now. The tenderloin is the thing to get.

Owner name goes here, Plattsburg

Find us

North side of Main, in the middle of the block.

The grill

123 Main St
Plattsburg, MO 64477

Street parking out front and a lot behind the building off the alley. The front door is the only door and there is one step up into it.

Hours

Tuesday to Thursday11 to 9
Friday and Saturday11 to 9, bar later
Sunday and MondayClosed

Kitchen stops taking orders at nine sharp on any night, and the bar stays open past that on Friday and Saturday. Call ahead for carry-out and it is usually fifteen minutes, longer on a Friday. We will take a reservation for a table of eight or more if you give us a day, and the game room can be held for a party.

Get in touch

(816) 555-0128

kitchen@example.com

Towns we cover: Plattsburg, Lathrop, Turney, Gower, Trimble, Holt, Cameron, Osborn, Stewartsville, Kearney, Smithville and everybody who comes in off 116 and 33.