“I can’t take another bite,” I said, as I picked up my fork and took yet another bite. I mean, I had to at least try a bite of that scrumptiousness, right?
Just then, the restaurant owner Chef Mickel Clark, came to our table to see how we were enjoying our meal. It was nice to see him engaging with, and getting feedback from, his customers. He told us about some exciting things that he and his partner Chef Red Morris (the barbeque master) had been working on, such as expanding the hours at Finn’s to seven days a week, and introducing Clark’s Cuisine on the Scene, a traveling food truck that features a limited menu.
How do they do all of that plus operate Clark’s Cuisine, the catering business for The Emerson (as well as for off-site events)? These men have found many creative ways to showcase their culinary talent, and the Joplin community is lucky to benefit from their efforts.