Before opening Jeffrey’s Prime Rib & Lobster, the building underwent a major renovation to accommodate an upscale dining room, bar and lounge area, and firepit and outside seating. Since the dining room only seats 75, early reservations are recommended as space is limited. Reservations are taken for the 5 p.m. seating, with limited seating for walk-ins after.

If you are looking for one of the most experienced and reputable chefs in the Lake area, Jeff Super fits the bill. With more than 40 years in the restaurant business, his name is synonymous with fine-dining cuisine.
Super began his career at the age of 13 washing dishes at an exclusive Kansas City County Club. He worked his way up to a “cooks helper” and decided to pursue a culinary career as an adult. He trained under a master chef through the culinary arts apprenticeship program at Johnson County Community College. In 1983, he moved to Lake of the Ozarks to be the chef at the Potted Steer at the young age of 21. In 1984, he became the head chef at the Blue Heron working under owner Joseph Boer where he stayed for the next 27 years.
His partner, Mary, spent 25 years at the Potted Steer in Osage Beach before it closed. They both eventually moved on to be co-proprietors at JJ’s at the Copper Pot opening in 2009 in Laurie, and earlier this year set their sights on opening a restaurant in Osage Beach.
Located in the old Mitch & Duff’s restaurant on the Dogwood Hills Golf Course on Rt. KK, in March they became pioneers of the Arrowhead Development Center, a multi-million dollar residential and commercial development.
Before opening Jeffrey’s Prime Rib & Lobster, the building underwent a major renovation to accommodate an upscale dining room, bar and lounge area, and firepit and outside seating. Since the dining room only seats 75, early reservations are recommended as space is limited. Reservations are taken for the 5 p.m. seating, with limited seating for walk-ins after.
Super says they focus on serving the classics. It’s fine-dining at it’s best — a dying art. The menu consists of prime rib, batterfried lobster, steak and seafood. Each dish, from the features presented each night to the homemade sauces and desserts, is executed with precise detail. The emphasis on quality extends to the friendly table-side service. To help deliver a fine-dining experience to remember they brought with them several former co-workers they had worked with in both the front and back of the house including Mike Atwell, the original chef of both the former Lefty’s Steakhouse on the Bagnell Dam Strip, and the Potted Steer — both Joseph Boer restaurants.
In addition to their signature prime rib with homemade creamy horseradish sauce and the batterfried lobster, diners have raved about the onion rings, calamari, homemade salad dressings, and creme brulee torched table-side.
A feature at the bar is the Luxury Liquor selection, a variety of the best you can find when it comes to premium spirits. One of the other fan favorites is Jeffrey’s exclusive “Pine Shine,” pineapple-infused Ozark Distillery vodka (infused in-house). Of course, Super’s signature copper cup cocktails come in a variety of concoctions. If you are lucky enough, you just might get a sample of his homemade eggnog served at your table during the holidays.