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    Tastee Treat

    4.2 (16 reviews)
    InexpensiveAmerican, Desserts
    Open 10:30 am - 8:00 pm
    Updated 1 month ago

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    1 year ago

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    10 months ago

    Great place and locally owned. Marshmallow shake is the best thing on the menu. Service is always stellar.

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    5 years ago

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    2 years ago

    They get the orders wrong. Make you pay twice for what you order after they mess it up!!! I will NEVER stop here again!!

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    4 years ago

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    5 years ago

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    10 years ago

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    8 years ago

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    7 years ago

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    8 years ago

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    7 years ago

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    17 years ago

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    14 years ago

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    8 years ago

    Great sandwiches . Great food, drinks, and Ice cream. When people that grew up here return for a visit it is one of the first places they go

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    14 years ago

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    Raspberry's BBQ

    Raspberry's BBQ

    3.6(5 reviews)
    0.4 mi

    A good was amazing! Very large portions so be prepared to take some home or go very hungry. Staff…read morewas so friendly and we sat on the patio with our pup! Very clean. Bathroom was clean. We'd come back often if we lived in this state! Pass through all the big cities and make sure to stop here!!

    Very cool building with a nice outdoor area. Super busy, which was a good sign. But maybe that's…read morejust because there's not many choices, since the food was not so great. My son got a "Jesse" (pork with mac&cheese), but it was incredibly uninspiring: just pork and mac&cheese in a gluey tortilla. It was mediocre even for a kid. The pork was kinda wet, like it had come from a crock pot. My beef rib was appropriately huge, but there was a tremendous amount of inedible gristle, fat, and sinew. The waitress said "yeah, that's how they are." So maybe that's my bad for having the wrong expectations. The fries were not very crispy and made my daughter's pork fries kinda sad. I don't judge service after one visit, but while the hostesses were great, the waitress was surprisingly abrupt (after taking our order, she just wandered off, rather than saying "I'll put that in" or repeating the order back or any other pleasantry). On the positive side, the broccoli salad, coleslaw, and green beans were very good. All in all, my expectations were too high. It wasn't bad, so we woudln't mind eating here again, but we probably won't.

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    Raspberry's BBQ
    Raspberry's BBQ
    Raspberry's BBQ

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    Sebree's Restaurant

    Sebree's Restaurant

    4.3(40 reviews)
    47.3 mi
    $$$

    I'm a bit mixed on this place... Food... Great... Service great.... But ate here on a Saturday…read morenight and there were only two tables... Each with two people there... Place was virtually empty. I was hungry for prime rib... Looked at the menu and wow... $67!!...and that's just for the entee! ... All sides are extra!.. You have to pay extra for the sides and drink! I do recommend the bread pudding... Awesome! I ate alone and my bill with tip was $105!... It's great food... But bring a thick wallet!... Could be why the place was empty?

    If someone were to ask me to invent a restaurant I would want in North Missouri, the answer is…read morebasically Sebree's. It is a daydream come true (wistful, but more grounded in reality). And Sebree's manages to be better than I could have imagined. Sebree's is the embodiment of what I hope restaurants in this part of the world can be. We have so much to offer, it's a matter of bringing it all together. And they do that so well. They have admirably prioritized relationships with area farmers, showcasing local producers. Where they do go outside the immediate region (seafood), they make a point of keeping the same sort of relationships with small-scale, sustainable producers in those communities. In our visit, the menu was very local - both in content and design. Consisted solely of recognizable dishes folks grew up with here - surf and turf, pasta, bread pudding, there were few surprises. And that's where the surprise was: the execution is on an astounding level. I have seen variations on that menu in so many other places throughout Missouri and beyond. The dish names are the same, but none of them produce like this. So think homestyle food, except in your house you have someone from Greentop who went out and cooked under French and German chefs, then came back for family. Normal stuff. Even something as basic as the bread was excellent, and the honey butter they whipped up for it was ideal. The steak was the best we'd ever had in the area. And the bread pudding was outstanding - I'm still thinking about that caramel. They are passionate about food here and it shows - curious and inventive, evolving the menu throughout the seasons based on what's available. An example of this is their blackberry sorbet. It's lovely. Cindy, the front-of-house side of the wonderful duo who own and operate this place, explained "We ended up with a fantastic crop of blackberries in our garden this year, so I've been figuring out what to do with them ever since. We froze a bunch and I decided to try making a sorbet. So I learned." Fantastic. I love that attitude, and they have the standards and abilities to make special things happen. They pay attention to the quality of details, and it shows. Even the music - the played vintage Uncle Tupelo all through our time there, it was the perfect choice. Maybe that's the metaphor: That combination of heritage and modern craft. Is it perfect? No, of course not. It's very human and honest, and I love that about it. It's making things and tinkering and innovating, and that's much more interesting than the same polished menu with little variation. The citrus slaw was good, but for us it would have worked better as a component in a larger dish - which I think is how it started. The wine list fit in with what's generally available in the region, but it's also an opportunity to raise the level a notch above what you can get at Hy-Vee. Maybe the traffic through the restaurant isn't enough for it, which would totally make sense. Generally speaking, the drink program is fine but doesn't match the level of the food. There is a decent enough looking bar, but they may have been short staffed and this all could be remedied by the time you're reading this. The atmosphere was one of transition, while still good. It and the menu graphic design are sneaky - they don't fully communicate the excellence coming from the kitchen. All of it is completely understandable, and I also would love to see this place playing to its heights. None of these are big deals. We felt comfortable and welcome, and the night was a great time. This place is a conversation with the local community. It makes so much sense. I would love to see that culinary conversation expand to include some of the additional flavors and traditions we have here - Salvadorean pupusas would be a perfect combination with that citrus slaw. It would be fun to see one dish on the menu that steps into more inventive and educational territory - but we've only been once, so they may already be doing that and we just missed it this time. If possible, make reservations - they have a small team, so it's wise to give them a heads up that you're heading their way, right after we got there a table of 12 showed up and I gained an appreciation for Cindy's role as host/air traffic controller. Let's wrap this up: Kirksville is a place that is 3 hours away from the nearest airport, and even though it's just 17,000 people, it's the largest town for a wide radius. It is also a place where you can go from preschool to doctor without leaving the city limits. That's what I love about this area - when people only focus on the limitations, they don't see *us*. And this is what they miss. Sebree's gave me a great meal, but it also feeds a sense of pride and possibility in where we are and who we can be. Maybe that's lofty to say about a surf and turf platter with a house salad, but I defy anyone to come here and walk away with anything but respect.

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    Sebree's Restaurant - Pennies in the floor

    Pennies in the floor

    Sebree's Restaurant
    Sebree's Restaurant - Onion Ring and Prime Rib dip

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    Onion Ring and Prime Rib dip

    Tastee Treat - tradamerican - Updated May 2026

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