Springfield, MO

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Ebbets Field is reopening this month under the management of Good Spirits & Co. and Fried Design Co.
SBJ file
Ebbets Field is reopening this month under the management of Good Spirits & Co. and Fried Design Co.

Ebbets Field changes up management

Posted online

The ownership of Ebbets Field has changed up the management of the sports bar and restaurant staple near Missouri State University.

Good Spirits & Co. and Fried Design Co. have been brought on to handle the day-to-day operations of the 1027 E. Walnut St. business, according to a news release. A group led by Bryan Properties LLC purchased the restaurant in 2018, according to past reporting.

Good Spirits owner Joshua Widner and Fried Design owner Josh Sullivan previously partnered on Sweet Boy's Neighborhood Bar in downtown Springfield.

"The idea is simply to clean it up a little organizationally and get it marketed for what we know about the community today," Sullivan said in the release of Ebbets Field. "We’ve all grown up together and built bars and restaurant brands all over the region for all sorts of folks. This is our go at doing it for a place we’ve all grown up inside of."

Widner added in the release that the companies have "taken aspects of some of our favorite spots around the country and created something comfortable and refreshing with the sports crowd, students and business crowds all in mind."

Under the management of Good Spirits and Fried Design, Ebbets Field is closed temporarily with plans to reopen this month after a facelift and launch of a slimmed-down menu. A scratch kitchen is planned, along with beers, cocktails and high-end technology for sports fans, according to the release.

The concept first opened around 40 years ago on East Cherry Street, according to past reporting.


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Ebbets was great 2000- 2005/6... then when the owner at that time sold Ebbets, the restaurant went downhill and never made it back to where it was or could be. Hopefully, the new owners don't forget its history.... I'm not holding my breath.

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