Whether you are taking the Cuba, Missouri Exit off of I-44 or driving down Route 66 when you come to the crossroads (or the four-way) of Highway 19 and Route 66, you will see a unique building sitting on the corner. What used to be the old Carr/Philip 66 Gas Station is now home to the restaurant known as The FourWay.
According to their Facebook Page, The building was “built in 1932 by Paul T. Carr who operated under the Phillips 66, Skelly, and Standard Oil brands, as well as a Pontiac dealership until his death in 1964. Carr’s gas station would provide the first jobs for many of the young people of Cuba. Purchased in 1968 by Bill and Lynn Wallis, it would become their first Mobil station and office. After Bill Wallis passed away in 2001, Lynn began a project to restore the property to honor Bill and the history of the station. Wallis Oil has grown to over 600 employees and is now located across the street.
A blog post on Viva Cuba’s website continues the story of how the building became what is now known as The FourWay. “In 2015, the station had been empty since it was the site of the Washington Street Bakery. Joanie Weir, who previously worked in St. Louis restaurants, began a complete interior renovation of the restaurant. On Saturday, April 2, 2016, at 4:00 pm, the vintage restored Phillips 66 station at the corner of Route 66 and Highway 19 underwent one more change in its long history when The Fourway Restaurant opened.”
The FourWay has quickly become one of our favorite restaurants in Cuba. When we walk through the front door, the waitress warmly greets us and asks if we would like our “usual” seat. They are great at making you feel like part of the family. The tables’ unique arrangement gives you the feel of eating at home, while the menu quickly lets you know that this is no ordinary restaurant.
Curtis’s favorite is the Leroy Burger and fries, while I like to try what on special for the night. A recent addition to the appetizer menu is the Gigandes Plaki, a hearty white beans in a light tomato sauce topped with feta and fresh dill. This is what I order if there isn’t a special for the evening. It’s the perfect size for me, and I enjoy every bite!
Last week, Chef Sam made his favorite Avgolemono Soup. (I actually had to look it up… Ahvo-lemono, as the Greeks pronounce it, is a silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce (lemon-egg sauce.) It was the best dish for a cold fall evening, especially with the time change and feeling so dark and cold in the evening. It was served with a side of pita bread, which was perfect for dipping!
There is so much more I could say about The FourWay, but I will leave it at this…. try it for yourself and then let me know what you think! If you are all about the reviews, check out Trip Advisor so see the wonderful words left for them! “Enjoy a glass of local wine and an appetizer with an old buddy, or a kebab dinner on your way to a concert in Steelville.”