PLATED: The Arkansas Dining Guide | 2024

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Welcome to the first issue of PLATED: The Arkansas Dining Guide! The idea for a digital magazine focused on local dining was born from conversations with people in the restaurant industry who pointed out there wasn’t one central location for food coverage across the state. And once we started brainstorming what all this publication could encompass—chef profiles, recipes, restaurant news, a roundup of food festivals, even ideas for catering and private dining—the next step became obvious. We would create something to fill that hole.

Who is “we”? We’re Root Publishing, the team behind At Home in Arkansas, which has been the state’s go-to resource for home design and lifestyle content since, well, before stories were referred to as “content.” When our publisher, Kelly Fraiser, bought the magazine 10 years ago, she deliberately chose “Root” for her company’s name as a nod to bringing the magazine’s ownership back to Arkansas—back to its roots. That focus on local has remained at the heart of everything we do with At Home in Arkansas, and it’s been the focus of our discussions about what to include in PLATED, too.

Every area of the state has a rich tapestry of locally owned eateries, and we’re excited to highlight not only the spectacular food, drinks, and atmosphere you can find there, but the people and places behind them, too. My family owned a restaurant in downtown Little Rock for a short time, and I saw firsthand some of the particular challenges those in the business face. Our hope is that this publication not only shines a light on the hardworking people who pour their hearts into these eateries, making their communities more vibrant in the process, but also encourages our readers to support these businesses as best they can. When dining out, choose local. If you’re planning an event, see if your favorite restaurant caters or can accommodate a large group— chances are, they want to make it work. Show up to the festivals in your community or, better yet, use one as excuse to make a road trip to somewhere you’ve never been and enjoy all our state has to offer.

Of course, we also hope PLATED becomes a valuable resource for our readers, too. Because PLATED is annual and digital only, know that you’ll find even more online throughout the year. Be sure to follow along on Facebook and Instagram (@plated.mag). Reach out and let us know where you’re eating, what you’re loving, and what you want to see more of. Cheers!

Stephanie Maxwell Newton, Editor in Chief STEPHANIE@ROOTPUBLISHING.COM

come for the wine, stay for the gugeres.

1424 south main, little rock, ar 72202 phone: 501.379.4290

SMALL BITES

HOT OFF THE PRESS

Restaurants and breweries that are recently opened, making moves, and coming soon

A pie fresh from the oven at Vinnie’s Pies in Fort Smith.

Photo by Brooke Cagle and courtesy of Vinnie’s Pies

SMALL BITES

Vinnie’s Pies FORT SMITH

After operating Vinnie’s Pies as a food truck for 14 months, Ursula and Vinnie Hansen have a brick-and-mortar in Fort Smith for their pizza business to call home. The couple partnered with Joe Caldarera, owner of well-known, nearby Italian establishment Taliano’s, to open in the space previously occupied by Emmy’s German Restaurant, a former sister company to Taliano’s. In the spirit of further small business cooperation, the team also brought in Bentonvillebased Bike Rack Brewing to be the inhouse craft beer of Vinnie’s. Vinnie’s Pies & Bike Rack Brewing are located in the historic Knights of Columbus Building at 200 North 13th Street, affectionately known as “13th & B” to locals. Call 479.242.7437 for hours and menu offerings, and visit Facebook (@vinniespies) for more information.

Moody Brews LITTLE ROCK

Long-awaited craft brewery Moody Brews celebrated its grand opening in late March in downtown Little Rock’s Pettaway Square. Located at 414 E. 21st St., the spot is owned by and named after brewer Josiah Moody, who earned his chops at Vino’s BrewPub in Little Rock and Bike Rack Brewery in Bentonville before turning his attention toward opening his own concept. He intends to keep operations small, focusing on quality and locally sourced ingredients when possible for each of his beers—but don’t worry, when your favorite Moody Brew temporarily sells out, there will always be guest beers on tap. Also keep an eye out for soft drinks, such as root beer, ginger ale, and cream soda, all inspired by Josiah’s daughter. Visit moodybrews.co for hours and more information.

Matty’s ARKADELPHIA

Proprietors Trish and Darren Ayres brought a new restaurant, Matty’s, to the Arkadelphia scene in February. With classic breakfast plates, soups, salads, sandwiches, spuds, and a daily hot plate—think hearty favorites like meatloaf and chicken pot pie— Matty’s has quickly become a favorite for a home-cooked meal away from home. The renovated house-turned-eatery is located at 313 S. 10th St. Call 870.464.1099 for hours and more information, and search “Matty’s Arkadelphia” to find them on Facebook.

Scoops Homemade Ice Cream LITTLE ROCK

After long admiring the hand-churned ice cream at Scoops Homemade Ice Cream in Hot Springs, Greg Hatcher, owner of Little Rock-based insurance firm The Hatcher Agency, took ownership of the venture in 2022. Now, the brand has announced its first expansion with a new location at 212 Broadway St. in downtown Little Rock, set to open this spring. Here, you’ll find 25 homemade flavors plus a rotating seasonal menu and other frozen treats. Find out more at scoopshomemadeicecream.com and watch on Facebook (@scoopsicecreamhotsprings) for a firm opening date.

Bleu Monkey Grill LITTLE ROCK

Earlier this year, Hot Springs restaurant Bleu Monkey Grill expanded its footprint by opening a second location, this time in Little Rock. The addition comes 14 years after owner and chef Ozzie Oseguera first opened Bleu Monkey in his hometown of Hot Springs. With a menu spanning tacos, pasta, seafood, cajun favorites, steak, and burgers, there’s truly something for everyone at this multifaceted eatery. Bleu Monkey Grill in Little Rock is located at 10700 N. Rodney Parham Road, Suite A1. Visit bleumonkeygrill.com for hours and more information.

Vinnie and Ursula Hansen

Photo by Brooke Cagle and courtesy of Vinnie’s Pies

Point Remove Brewing

RUSSELLVILLE

Coming soon: Morrilton-based Point Remove Brewing has announced a location at 203 W. Second St. in Russellville. Taking up residence in an old fire station in the Downtown Russellville Historic District, renovations are underway to redesign the space into a taproom with two private dining spaces. According to the brewery’s Facebook page, the new location will play host to live music, karaoke nights, and other special events. Visit pointremovebrewingcompany.com for hours, menu, and more information, and keep an eye on Facebook (@pointremovebrews) for updates on an opening date.

Flyway Brewing

MEMPHIS

The latest in a succession of recent expansions for North Little Rock’s Flyway Brewing is an out-of-state taproom, this time teaming up with several other local brands for a collaboration in Memphis’s Edge District. Proprietors include Matt Foster, Flyway founder and co-owner; Rebekah and Scott Tashie, co-owners of fast-casual restaurant City Silo (which opened in Little Rock’s Chenal Promenade last year); Trey Dacus, City Silo partner and director of operations; and Ross Avery, head brewer at High Cotton Brewing Co. in Memphis, whose location at 598 Monroe Ave. will transition to the new Flyway space. The group will keep beloved High Cotton brews on tap while also incorporating Flyway favorites. The update also includes transforming the former restaurant next door, Edge Alley, into a brewpub and event space. In addition to Flyway Brewing’s flagship location in North Little Rock, the brand opened a Fayetteville location in 2023 and has begun construction on a space in Little Rock’s Breckenridge redevelopment. Visit flywaybrewing.com for hours and menus, and follow along on Facebook (@flywaybrewing) for official opening dates.

Butter/Scotch Bakery & Bar

BENTONVILLE

New to Bentonville’s ever-expanding food scene is Larissa and Sam McKenzie’s Butter/Scotch Bakery & Bar, which opened at 104 E. Central Ave. earlier this year. Larissa previously operated as a cottage baker after earning her degree in pastry arts from Brightwater, the culinary division of NorthWest Arkansas Community College, in 2020. The two-story brick-and-mortar location allows Larissa to continue creating custom cakes and specialty offerings for the pastry case on the ground floor while Sam explores his love of craft cocktails in the speakeasy-inspired bar upstairs. Look for Butter/Scotch to increase its offerings and hold dessert-and-cocktail-pairing events in coming months. Visit butterscotchnwa.com for hours and more information.

There is so much happening in the Arkansas food scene, and this round-up barely scratches the surface. Do you have news about a restaurant opening or update to share? Let us know! Email plated@rootpublishing.com or tag us on Instagram and Facebook (@plated.mag).

A trio of treats from Butter/ Scotch Bakery & Bar, including (clockwise from top): a London Fog eclair, Thai tea macaron, and mango-lime choux bun.

Photos courtesy of Joseph Nguyen (@hangrypedalernwa) and Flyway Brewing

Festivalgoers dine in the pocket park during the 2023 Main Street Food Truck Festival.

2024 FOOD FESTIVAL Guide

Mark your calendar now for statewide events your taste buds won’t want to miss

Note: For the purposes of this guide, regions have been specified according to the boundaries used by the Arkansas Department of Parks, Heritage, and Tourism. As of publication, dates for some festivals have not been set; refer to each event’s website for the most up-to-date information.

APRIL

MANILA FIRE DEPARTMENT

BLAZIN' BBQ FESTIVAL

April 20

Upper Delta | Manila

At this celebration of all things barbecue, attendees can taste preparations by both professional and amateur competitors and choose from a variety of available food vendors. Additional events include live music and family-friendly activities like a bounce house, face painting, and games.

BLAZINBBQFESTIVAL.COM

THE GREAT SOUTHERN BEER FESTIVAL

April 27

Northwest | Springdale

Held 4-9 p.m. in downtown Springdale’s Turnbow Park, admission (for those 21 and older) includes tastings of more than 15 local favorite craft brews, such as Core Brewing & Distilling Co., Diamond Bear Brewing

Co., and Stone’s Throw Brewing. The event is presented by Ale-truism, a community organization that passes along donations to local nonprofits.

ALE-TRUISM.COM/GREAT-SOUTHERN-BEER-FEST

ARKANSAS PIE FESTIVAL

April 27

North Central | Cherokee Village

Visit this fest between 10 a.m. and 3 p.m. for pie tastings, a pie-eating contest, silent auction, pet parade, live music, kids zone, and book signing with festival co-chair and Arkansas pie expert Kat Robinson. The Arkansas Pie Festival is a qualifying event for the World Food Championships in Dallas.

ARKANSASPIEFESTIVAL.COM

MAY

ARISTIDES: A CELEBRATION OF FOOD, WINE, BOURBON, ART AND MUSIC

May 4

Upper Delta | Wilson

Taste from more than 50 different wines as well as mini cocktails by Old Dominick Distillery out of Memphis at Wilson’s inaugural Aristides festival held at The Grange. Taking place on the weekend of the Kentucky Derby, the fest is named for the legendary event’s first-ever winning racehorse

and features a watch party, mint juleps, and more Derby-themed events in addition to drink and food tastings. A $65 ticket lets you enjoy it all.

WILSONARKANSAS.COM

MAGNOLIA BLOSSOM FESTIVAL AND WORLD CHAMPIONSHIP STEAK COOK-OFF

May 17-18

Southwest | Magnolia

Two days packed with fun family events culminates with an annual steak cooking competition on Saturday. Your $30 ticket includes a 16-ounce ribeye cooked by one of the festival competitors along with sides and a drink. A separate competition is hosted for appetizers, this year with a focus ingredient of shrimp.

BLOSSOMFESTIVAL.ORG

PICKLEFEST

May 17-18

Northwest | Atkins

For 30 years, pickle lovers have flocked to Atkins for Picklefest. In addition to craft and food vendors (including those with creative takes on the namesake snack, such as pickle lemonade and pickle cupcakes), expect live music, a parade, rodeo, and both pickle-eating and pickle juice-drinking contests.

Photo by Kyle Leyenberger courtesy of the Downtown Little Rock Partnership

FACEBOOK.COM/PEOPLEFORABETTERATKINS

FAYETTEVILLE STRAWBERRY FESTIVAL

May 19

Northwest | Fayetteville

The Downtown Fayetteville Coalition presents its inaugural Fayetteville Strawberry Festival on the historic square from 12-6 p.m. At this free festival, expect live music, art vendors, and activities inspired by this staple of summer fruit stands—including a pie contest, baking demonstrations, and signature strawberry drinks created by downtown establishments (tastings will have an associated cost). There will also be beer sampling, a dog parade, and pop-up skate park.

DOWNTOWNFAY.ORG/STRAWBERRY-FESTIVAL

CHEFS IN THE GARDEN

May 21

Northwest | Fayetteville

This Tuesday-night event, the signature spring fundraiser for Botanical Gardens of the Ozarks, offers chefs from area restaurants a chance to showcase their talents. A $95 ticket includes food tastings and local drinks while enjoying the ambience of the garden from 5-9 p.m. Also on the schedule are cooking demonstrations and live music.

BGOZARKS.ORG

BLUES & BBQ

May 24-25

North Central | Fairfield Bay

Visit Fairfield Bay on Greers Ferry Lake to take part in the community’s annual Blues & BBQ, which involves a Memphis Barbecue Networksanctioned competition (ribs and pulled pork, anyone?) as well as additional food vendors, live music, and a Baggo tournament. All proceeds from the competition benefit the area’s local animal shelter.

VISITFAIRFIELDBAY.COM

RIVER VALLEY FOOD TRUCK FESTIVAL

May 31 - June 1

Northwest | Russellville

The region’s favorite food trucks gather at the Pope County Fairgrounds in Russellville for a two-day, free festival offering attendees the chance to order from an array of cuisines. You can also expect live music, a kids zone, and competitions.

FACEBOOK.COM/RVFOODTRUCKS

JUNE

BRADLEY COUNTY PINK TOMATO FESTIVAL

June 14-15

Lower Delta | Warren

Now in its 68th year, this fest commemorates Arkansas’s official state fruit (and vegetable,

since tomatoes are often considered the latter): the pink tomato. While events change from year to year, you can count on something for everyone, including arts and crafts vendors, live music, a parade, the Little Miss Pink Tomato pageant, and a tomato-eating contest.

PINKTOMATOFESTIVAL.COM

SPA CITY FOOD TRUCK FESTIVAL

June 14-15

Southwest | Hot Springs

Hot Springs welcomes food trucks of all kinds to its downtown Bridge Street Live entertainment district. Among confirmed vendors are Fye Vegan Chic, Top Dog Catering, River Rose Coffee, All-Star Catfish, and Picky Nikki’s, with more to come.

501.520.1351

BERRY FEST AT THE BERRY FARM

June 22

Northwest | Bentonville

Jenny and Dave Marrs, stars of HGTV show Fixer to Fabulous, host the fifth annual Berry Fest at their blueberry farm. Attendees are invited to pick from the farm’s fresh blueberries, listen to live music, shop with craft vendors, and order from food trucks. Tickets are $30 for adults, $10 for youth, and free for children. All proceeds support the organization Help One Now with projects in Zimbabwe and Belize.

THEBERRYFARMBENTONVILLE.COM

JULY

UNCORKED! ART OF WINE FESTIVAL

J uly 12

Northwest | Fayetteville Walton Arts Center invites oenophiles to

sample hundreds of wines from around the world alongside food tastings from local restaurants from 7:30-11 p.m. All tickets from this annual fundraiser support the organization’s education programming.

WALTONARTSCENTER.ORG

JOHNSON COUNTY PEACH FESTIVAL

July 18-20

Northwest | Clarksville

Located in Clarksville’s downtown Courthouse Square, this festival dates back to the 1930s—making it the longest-running food festival in the state. Themed events include a peach cobbler bake-off, and peach jam and jelly contest, pie-eating contest, and peach pit-spitting contest—plus plenty of other family-friendly fun.

JOCOPEACHFEST.COM

CAVE CITY WATERMELON FESTIVAL

July 25-27

North Central | Cave City Cave City lays claim to the “world’s sweetest watermelons,” which is reason enough to visit—especially considering the free watermelon feast on Saturday afternoon of the festival. In addition to watermelonthemed activities, the schedule also offers a kids parade, talent competition, 5K race, food truck competition, live music, and more.

CAVECITYWATERMELONFESTIVAL.COM

AUGUST

TONTITOWN GRAPE FESTIVAL

August 6-10

Northwest | Tontitown

Tontitown Grape Festival kicks off with grape stomps on both Tuesday and Wednesday evening, a nod back to the town’s founding

Clockwise from top left: Kids dig in to hunks of melon at the Hope Watermelon Festival. Walton Arts Center filled with patrons during the 2023 Uncorked! Art of Wine Festival in Fayetteville. A sample of wine is poured during Uncorked! Attendees at the Main Street Food Truck Festival in Little Rock.

Photo courtesy of the Arkansas Department of Parks, Heritage and Tourism

by Italian immigrants in the 19th century. Throughout the rest of the festival, enjoy free live entertainment, an arts and crafts fair, Italian spaghetti suppers, and the Run for the Grapes 5K race.

TONTITOWNGRAPEFESTIVAL.COM

HOPE WATERMELON FESTIVAL

August 8-10

Southwest | Hope

The first iterations of this festival began in the 1920s, and the Hope Watermelon Festival in its current form was founded 50 years later. Today, the event offers a three-day schedule, including the Watermelon Olympics, a seed-spitting contest, and watermelons for sale—whole and by the slice. Don’t miss a concert by headliner Rodney Atkins on Saturday.

HOPEMELONFEST.COM

SEPTEMBER

TURKISH FOOD FESTIVAL

Date TBD

Central | Little Rock

Taste an array of food from around the Mediterranean and Central Asia at this festival presented by the Arkansas Culture and Dialog Center. Admission is free, though tickets sold fairground-style will allow you to purchase food from vendors. All proceeds support the organization, which hosts educational, intercultural events around central Arkansas.

TURKISHFOODFEST.COM

SMOKE ON THE WATER

September 7

Lower Delta | Pine Bluff Saracen Casino presents Smoke On the

Water, a barbecue competition promising a share of $50,000 in prize money to teams competing in the categories of brisket, chicken, pork butt, and ribs. Attendees will have the chance to taste test and vote in the People’s Choice Sampling Contest as well as enjoy live music and shop with vendors. The competition is sanctioned by the Kansas City Barbeque Society.

SMOKEONTHEWATERBBQ.COM

WORLD CHAMPION SQUIRREL COOK-OFF

September 7

Northwest | Springdale

If you’ve never tried this Southern delicacy, now is the time. Head to the J.B. and Johnelle Hunt Family Ozark Highlands Nature Center to take part in the 13th World Champion Squirrel Cook-off, in which participants

Photos courtesy of Walton Arts Center and by Kyle Leyenberger courtesy of the Downtown Little Rock Partnership

prepare this wild game for a judged competition as well as samples for the general public. If you’re lucky, you might get a taste of other unusual fare, such as iguana or alligator. There’s also live music, a BB gun-shooting competition, and World’s Hottest Squirrel Wings competition. Entry is free.

FACEBOOK.COM/SQUIRRELCOOKOFF

MAIN STREET FOOD FESTIVAL

September 22

Central | Little Rock

Little Rock’s biggest food truck meet-up is back for its 13th year along downtown’s historic Main Street. In addition to dozens of food vendors to choose from, you’ll find an arts and crafts marketplace, beer tents, live music, and kids activities. This year, organizers are planning an updated footprint for better traffic flow and more kid-friendly food options.

MAINSTREETFOODTRUCKS.COM

OCTOBER

ARKANSAS HONEY FESTIVAL

Date TBD

Central | Little Rock

Hosted by Bemis Honey Bee Farm, this event was founded as a way to educate the public on the importance of bees to the ecosystem as well as showcase different honeys from across the state. The public will be able to taste and judge jarred honey entries and vote on their favorites (while supplies last). There are also contests for creamed honey and

mead, open to those 21 and older.

ARKANSASHONEYFESTIVAL.ORG

WORLD CHEESE DIP CHAMPIONSHIP

October 5

Central | Little Rock

This event is the perfect opportunity for cheese dip fans to try many variations of the popular appetizer Arkansas claims as its own invention. Festival veterans recommend bringing your own muffin tin to easily carry several samples at once. In recent years, the festival has joined forces with Foam Fest to provide samples of hundreds of craft beer and ciders from around the world.

CHEESEDIP.NET

ARKANSAS RICE FESTIVAL

October 12

Upper Delta | Weiner

Held every year on the second Saturday of October, the Arkansas Rice Festival celebrates and promotes the state’s most abundant crop. Expect food and craft vendors, the Rice Festival Pageant, and the rice cook-off and tasting, one of the biggest draws of the weekend.

ARKANSASRICEFESTIVAL.COM

NOVEMBER

ARKANSAS CORNBREAD FESTIVAL

November 9

Central | Little Rock

The Arkansas Cornbread Festival was launched in 2011 to celebrate this Southern bread. Held in Little Rock’s

SoMa district, thousands gather to sample entries of cornbread and sides, then vote on their favorites, while shopping with vendors and enjoying other events on the schedule for the day.

ARKANSASCORNBREADFESTIVAL.CO M

WINGS OVER THE PRAIRIE DUCK GUMBO COOK-OFF

November 30

Lower Delta | Stuttgart

Part of the World’s Championship Duckcalling Contest and Wings Over the Prairie Festival, the Duck Gumbo Cook-off is one of the best-known traditions in the Delta. More than 50 teams compete in the cooking contest focused on Stuttgart’s staple waterfowl. The event is open to ages 21 and up, and a $20 ticket allows you samples of all the duck gumbo offerings.

STUTTGARTDUCKFEST.COM

DECEMBER

ARKANSAS PECAN FESTIVAL

December 7

Central | Keo

Considered the “Pecan Capital of Arkansas,” Keo plays host to a celebration devoted to this Southern tree nut. Take part in a bike ride for all ages, a Pecan Cooking Contest (including sweet and savory pie categories), food trucks, live music, and more family-friendly activities.

KEOAR.COM

Visit platedmag.com to submit information about upcoming food festivals around the state.

Photos by Juan Valdez with Tufflabs Photography courtesy of theArkansas Cornbread Festival

Scenes from the 2023 Arkansas Cornbread Festival: Volunteers (left) gather on South Main Street and a competitor (right) prepares samples of cornbread for tasting.

BREWING SUCCESS

An Arkansas coffee company thrives thanks to an efficient business model and focus on a positive atmosphere

WRITER STEPHANIE MAXWELL NEWTON

Founded in Rogers in 2017, drive-thru coffee company 7 Brew has experienced explosive growth in recent years. You might have noticed one of the 29 Arkansas locations (or made driving through one part of your morning routine), but that’s nothing compared to the now 185 locations that operate out of state— mostly in the Southeast, but also with franchises in Colorado, Michigan, and upstate New York.

How did this Arkansas-based brand skyrocket to the top in just seven years? Nick Newbill, 7 Brew’s marketing director, credits the company’s focus on friendly faces. “Our priority has always been to create a positive and welcoming environment paired with superior speed, quality, and service,” he says. For example, in-person ordering with one of 7 Brew’s chipper “brewistas,” rather than talking to a speakerbox, is built into the brand’s model. The enthusiastic employees don’t just take your order, but also ask how your day is going and make chitchat along the way. There’s even upbeat music filtered to speakers outside. The whole process of placing your order to picking it up at the end of the line might take several minutes, but 7 Brew aims to make that time cheerful and fun. “In a world that is leaning more and more into technology, we stand out because of our dedication to face-to-face communication,” Nick says. “You have to see a 7 Brew location in person to really understand how focused we are on spreading kindness and being a great part of every customer’s day.”

“Our customer is only going to spend a few minutes of their day with us, but we’re going to make it the best part of their day.”

NICK NEWBILL

The 7 Brew operation is also an efficient one. The drive-thruonly model means each location takes up less square footage than a dine-in coffee shop, allowing the company to open on sites—and enter new markets—that might not be feasible otherwise. Plus, their modular buildings are quicker to build and install and incur fewer overhead costs. The menu is also streamlined. The name “7 Brew” comes from the company’s seven original coffee drinks, and while their offerings have since expanded to include energy drinks, teas, lemonades, smoothies,

and shakes, there’s no pastry case to keep filled or hot food menu; each brewista is focused entirely on interacting with customers and handcrafting drinks.

A Gravette native, Nick was an immediate fan of 7 Brew when founder and CEO John Davidson opened the first location not far from his hometown. Nick was hired as a brewista in college, and his role has grown alongside the company. Now, as marketing director, he is hands-on about ensuring each of the franchises across the nation follow the 7 Brew ethos. “Seeing the transformative growth that has happened over the last couple of years has been exciting, and it all has to do with our customer relationships, the quality of our drinks, and the speedy service that we provide in our drive-thru,” he says. “Our customer is only going to spend a few minutes of their day with us, but we’re going to make it the best part of their day. That’s the lasting impression we leave on our customers through the quality of our products and the merits of our customer service. It’s what keeps them coming back, and it’s what has fueled us into such a fast-growing company with locations that are in incredibly high demand across the nation.”

Photo courtesy of 7 Brew

Some 7 Brew favorites (from left): An Iced Brunette with Caramel Drizzle, Blood Orange 7 Energy Chiller, and Iced Vanilla Matcha with Cold Foam.

Monday: Open Mic Night

TUESDAY Karaoke

WEDNESDAY 75¢ wings all day (dine-in only)

$12 domestic buckets

Thursday Live Music

FRIDAY Karaoke

Saturday + Sunday

Brunch @ 11am (all day) Live Music on Saturday 1321 Rebsamen Park Road 501.663.9802

mAIN DISH

FOOD SCENE FEATURES

HEADED EAST

Veteran restaurateurs combine efforts to create Eastside Scrapyard, a versatile new event venue in the heart of an up-and-coming Little Rock neighborhood

From left: Bart and Deanna Barlogie and Chris and Samantha Tanner, owners of Eastside Scrapyard.

“When you work together, you can make cool things happen.”

— BART BARLOGIE

Next door to towering piles of rusting iron and metal sits Eastside Scrapyard, a new venue in a former industrial building that proprietors Bart Barlogie and Chris Tanner envision as a vital part of the blossoming social scene in east Little Rock. Located east of Interstate 30 and not far from the airport, it’s in an area that’s been largely industrial for decades. “Most event centers are way out, they’re hard to get to,” Bart says, referring to a handful of new-construction venues on the outskirts of the Little Rock metro. “And with Sterling Market, the new art space they’re building, and the brewery coming in down here on Ninth Street, there’s just so much energy heading this direction.”

At Eastside Scrapyard, Bart and Chris plan for the venue to be available for events large and small, corporate and personal. The front of the building will be covered to provide more shade, and Bart says he hopes to eventually set up a small stage there for live music.

Bart, who owns The Fold and Raduno, and Chris, owner of Cheers, Samantha’s Tap Room, and The Oyster Bar, bought the 13,500-square-foot building in the summer of 2023 after being intrigued by the site. “I’ve been driving past this space for five or six years now, and I’d gone back and forth with the guy who previously owned it because I really, really loved it,” Bart says. “He didn’t want to get rid of it at the time, but then he had some bigger projects come up, so finally he called me back one day and said, ‘You still want that thing?’” Chris echoed the feeling, noting he was sold at first sight. “People are looking for a space for cool, private events, especially for something that’s open and easy to get to,” he says.

A benefit of the building’s location in an industrial area is the noise factor—there are no close neighbors to disturb in the evening hours. “The great thing about this space is that at 4:00 in the afternoon, you own it,” Chris says. “You own this whole area. They shut down, so it’s perfect—so quiet. You

Eastside Scrapyard is located at 1416 E. Ninth St. in Little Rock.

ALL IN THE FAMILY

It’s hard for any restaurant business not to become a family business. Thus, Deanna (left) and Samantha have become integral parts of their husbands’ multiple properties, with Deanna involved in the day-today operations of The Fold, Raduno, and now Eastside Scrapyard.

“Deanna has been right there beside me and Chris coordinating contractors, setting up potential new clients and relationships for the space, and contributing her input on the overall design of the project,” Bart says. Here, the two women are seen in the property's old elevator shaft, which the team hopes to utilize as a unique bar setup.

could play music as loud as you wanted because there’s not a house around.”

With their backgrounds in food service, both owners say rehabbing the venue space has presented fewer challenges than opening a new restaurant. “It’s easier,” Chris says. “We’re not putting in kitchens or vent hoods, we’re not doing grease traps, because we’re going to allow other caterers to come in.”

“We’re not having to worry about staffing it as much, which is a big deal,” Bart adds. “We’ll have people who work with us to make sure things are tight and organized, but it’s not like an everyday, 100-person operation like the restaurants are.”

Bart and Chris are focusing on the main floor of the large building for the initial opening, which they hope to celebrate in the early summer of 2024; their first wedding in the space is booked for June. They plan to eventually transform the bottom floor into a generous prep space for catering. “We’ll do some catering ourselves if customers want us to, and we’re

going to allow people to come in who will be pre-approved— other friends of ours who are in the business, too,” Chris says.

Combining their talents and bringing industry friends into the fold has been a priority for the project all along. “Our restaurants aren’t the same cuisine; we’re not in each other’s spaces,” Bart says. “But even if we were, we’re still friends, and we work together. I think that’s the biggest challenge with a lot of people: they work against each other instead of with each other. When you work together, you can make cool things happen.” Follow Eastside Scrapyard on Instagram (@eastsidescrapyard) for updates.

Bart Barlogie (left) and Chris Tanner

The group found the site's building permits from the 1970s and had them framed to commemorate Eastside Scrapyard's history.

SPINNING plates

“I used to visit my godparents in New Orleans, and my godfather was an awesome cajun cook. I borrowed a bit from him and just put my own twist on it,” Daron says of his shrimp and grits, one of his favorite dishes to make.

Daron Hall, co-owner of HallBros2Go and K Hall & Sons Produce legatee, adds a personal chef business to his rotation of tasty offerings

Daron Hall

Not only does Daron’s mom hand-stitch all of “Chef D’s” coats, she often accompanies him when he books dinners for more than six guests. “I call her my sous chef/embroiderer/right hand,” he says. “She's 100% supportive.”

Daron’s airline chicken breast is stuffed with prosciutto, Boursin cheese, and diced tomatoes and topped with a smoked Gouda cream sauce. It’s served here with a colorful array of heirloom carrots and roasted asparagus.

Daron Hall has been hustling since he was a kindergartener. At the tender age of 5, he started walking to his family’s grocery store after school to stock food and carry bags for a 25-cent tip. “My dad was on me because his dad was on him about working growing up. We didn't go to summer camps; we went to the store or we went to the farm during the summertime,” Daron says. That grocery store, the legendary K Hall & Sons Produce, was opened by Daron’s grandfather more than 50 years ago on Wright Avenue in Little Rock. In the late 1990s, Daron’s father began serving hot food inside the store, which he cooked and dished out with his three sons by his side. In 2018, Daron and his brothers, Devin and David, Jr.—all grown up now—started a food truck called HallBros2Go. They travel to festivals, cater events, and, on select weekends, park the truck outside K Hall & Sons for “Soul Food Sunday,” a new tradition that has people lined up

around the block for a taste of country-fried wings and catfish.

Now, in addition to working a full-time job in medical sales, helping out at K Hall & Sons, and running a food truck with his brothers, Daron has launched his own private chef business, coincidentally coined Plated by TheCutUpChef. (He’s “cut up” because when he’s not cooking, he’s training for bodybuilding competitions.) Daron also manages the social media accounts for all of the above. “There’s no time to sleep. But, you know, I'm not married, no kids yet. It does make it a little bit easier for me to stay busy,” Daron laughs.

Growing up, all the men in Daron’s family were good cooks, and that passion and skill rubbed off on him. Not surprisingly, he started his sales career at Sysco, distributing food and supplies to area restaurants. In that role, Daron got to witness some of central Arkansas’s best-known chefs in action, which only deepened his interest in the culinary scene. A travel buff, Daron would also sign up for cooking classes to learn new

Daron’s “Big Back” Banana Pudding Cheesecake

Banana pudding is already served at K Hall & Sons and HallBros2Go, so when it came time to develop dessert ideas for his personal menu, Daron played with the fan favorite until he came up with a new take to offer his clients: a banana pudding cheesecake.

cuisines when he went abroad. Those experiences—coupled with a lot of trial and error—helped the budding chef refine his palate. When a friend asked Daron for private chef recommendations for his wife’s birthday, Daron was ready: he offered to do it himself. Soon, he began receiving requests via social media for four- and five-course elevated dining experiences. “Then I saw that there's actually more of a demand for it in Little Rock than I expected,” he says.

So how does he do it? “It’s a passion,” Daron says. “I love seeing people's reactions when they take their first bite of my food.” But with Plated by TheCutUpChef, the king of side gigs may have finally reached his limit on new ventures: “I don’t want to have my own restaurant. I just love being able to cook, go home, and not have to worry about anything else,” he says. Except all the other ways he keeps Little Rock well-fed, that is.

SHOP

Crust

1 1/2 cups finely crushed vanilla wafers

1/2 cup chopped pecans

1/4 cup butter, melted

17-20 whole vanilla wafers

Filling

2 ripe bananas, diced

1 tablespoon lemon juice

2 tablespoons light brown sugar

24 ounces cream cheese, softened

1 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

Toppings

1 ripe banana, sliced

9-10 whole vanilla wafers

1/2 cup coarsely crushed vanilla wafers

whipped cream or caramel sauce, if desired

PREPARE

Preheat oven to 350°F. To make the crust, combine crushed vanilla wafers, pecans, and melted butter in a small bowl, stirring until well blended. Grease and flour a 9-inch springform pan, then press crust mixture onto the bottom.

Line sides of the pan with whole vanilla wafers (Daron uses about 17), with the flat sides turned in. Bake 10 minutes, then let cool completely on a wire rack. To make cheesecake filling, first combine bananas, lemon juice, and brown sugar in a small saucepan. Cook over medium-high heat, stirring constantly, until brown sugar has dissolved (about 1 minute). Remove from heat. Using an electric mixer, beat cream cheese at medium speed until smooth (about 3 minutes). Gradually add granulated sugar, then each egg one at a time, beating thoroughly between each addition. Add vanilla, then gently stir in banana mixture until well combined. Pour batter into crust.

With oven still preheated to 350°F, bake cheesecake until the center is set (about 45 to 55 minutes). Let cool slightly in the pan (about 5 minutes), then gently run a knife around the edge of the pan to loosen and remove cheesecake. Let cool completely (about 1 hour) on a wire rack, then cover and chill for 8 hours. Top with sliced bananas, whole vanilla wafers, and coarsely crushed vanilla wafers. Serve with whipped cream or a caramel sauce drizzle.

K Hall & Sons has been known to sell out of Daron’s strawberry cinnamon rolls.

OUTSIDE, PLEASE!

Looking for a table where you can enjoy the fresh air? Read on for a few of the state’s most beloved al fresco options

Photo by Molly Anne Sandefur

The rooftop patio at Feed & Folly in Fayetteville provides a breathtaking view.

FOR HAPPY HOUR

Dive bar TOWN PUMP ( Little Rock, 501.663.9802) has been a gathering place for friends and coworkers for 55 years. Weave past the bar to a no-frills back patio perfect for those 75-cent wings (on Wednesdays) and jello shots with friends. In historic Stifft Station, THE OYSTER BAR (Little Rock, lroysterbar.com) also offers a low-key atmosphere. Order a dozen fresh-shucked oysters and stick around for live music Thursdays through Saturdays. Once a service station in the Park Hill neighborhood, THE FILLING STATION ( North Little Rock, thefillingstationnlr.com) is now a food truck park that is perfect for outdoor dining. Find a rotating lineup of trucks outside Wednesdays through Sundays. There’s more food truck fun at THE PORCH AT HUNTINGTON SQUARE (Jonesboro, huntingtonsquare.net), where pool tables, Baggo games, and even a pickleball court can keep you entertained for hours.

With 30 beers on tap and flights available for whiskey and Bloody Marys, MULEKICK ( Magnolia, mulekickmag.com) sure knows how to have a good time—and its covered patio ensures you can be outdoors rain or shine. The spacious deck at THEO’S ( Fayetteville, theosfayetteville.com) has long been a favorite for drinks after work right off Dickson Street. Snag a table from 5-6:30 p.m. to take advantage of happy hour pricing on both cocktails and appetizers.

FOR DATE NIGHT

Take a step back in time with a visit to THE ARLINGTON HOTEL RESORT & SPA ( Hot Springs, arlingtonhotel.com), which was built in 1875. Order a drink inside at The Lobby Bar, then step outside to enjoy it from the hotel’s veranda while watching the action on the promenade below. At Crescent Hotel, another famed, historic Arkansas hotel, take an elevator to the top floor for outdoor dining with a view at SKYBAR GOURMET PIZZA ( Eureka Springs, crescent-hotel.com).

OMAR’S UPTOWN (Jonesboro, omarsuptown.com) serves a blend of familiar American and international flavors approached in inventive ways, making this spot ideal for a special occasion. While its upstairs patio had to close following storm damage last year, stay tuned for a much-anticipated reopening. The back patio of Argenta’s CRUSH WINE BAR ( North Little Rock, 501.374.9463 ) is intimate and cozy, the perfect place to split of a bottle of your favorite red—especially on Tuesdays during “bottle night,” when every bottle $50 or less is priced at $25. Enjoy sandwiches, apps, and desserts alongside your vino of choice.

With a diverse menu that’s heavy on the Mexican influence, LAREDO GRILL (El Dorado, laredoeldorado.com) is great for a casual night out; and, with patio dining situated right on the historic square, the location makes for great people watching. Craving Japanese food? KEMURI (Little Rock, kemurirestaurant.com) has two locations, each with outdoor dining, so you can get your sushi fix while enjoying favorable weather.

The Arlington Hotel’s front porch is a coveted spot for pre-dinner drinks.

FOR COCKTAILS

Cheers, you’ve made it to the weekend! Let’s celebrate with carefully crafted cocktails out on the deck. At BARK BAR ( Little Rock, barkbar.com), we like that you can sip a Tug of War (a cheeky mix of craft beer and liquor) while playing a game of the same name at the dog-friendly joint. With locations throughout the state, the back patio at Spa City’s ROLANDO’S ( Hot Springs, rolandosrestaurant.com) has a magical, secret garden quality, and the cocktail menu extends beyond margaritas. The same can be said for the offerings at THE FOLD ( Little Rock, thefoldlr.com), though the tequila-based cocktails—including spiced pear and jalapeño margaritas— are plentiful, as are those with rum, vodka, and gin.

Taste from a rotating array of seasonal sips on the rooftop bar at FEED & FOLLY ( Fayetteville, feedandfolly.com), which is conveniently in the mix right off College Avenue. In the Capital City, the upstairs bar at CACHE RESTAURANT ( Little Rock, cachelittlerock.com) offers a sweeping view of the River Market. Cache’s cocktail menu features new twists on old favorites, such as a Lavender 75 and Sarsaparilla Old Fashioned. In Benton, ask for seating on the terrace at RŌBER CULINARY & COCKTAILS ( Benton, eatrober.com) and choose from a full page of specialty drinks, all featuring the bar’s generous 2-ounce base pours.

FOR BRUNCH

HAIL FELLOW WELL MET (Johnson, hailfellowwellmet.com) boasts a beautiful front patio striking enough to rival its on-trend interiors. Its avant garde brunch menu of inspired offerings (including congee, shakshuka, and Lemon Ricotta Pancakes) is available 9 a.m. to 2 p.m. Saturdays and Sundays. For home-cooked favorites, check out HAROLD’S DINER, SODA FOUNTAIN & FARMACY ( Eureka Springs, haroldsgatherings.com) where classics like pancakes and fried potatoes are best enjoyed on the neighborhood spot’s colorful front porch.

While not technically a brunch service, THE RAIL YARD ( Little Rock, therailyardlr.com) offers weekly “Sunday Fundays” featuring mimosa buckets and Bloody Marys along with a full bar and food menu. Known for its bowling alley, THE SOCIAL (Jonesboro, 870.336.1134) is also a great meeting place for weekend brunch on the patio. Try the chicken and waffles or breakfast quesadillas with a mimosa, then hit the lanes or shuffleboard tables.

For an upscale experience, visit UNCORK’D ( Fort Smith, uncorkthefort.com) on Saturdays to enjoy specialities like the Wagyu Patty Melt and Crab Cake Benedict on the covered patio. LADY SLIPPER ( Bentonville, ladyslippernwa.com) has a special menu of brunch cocktails to accompany their elevated take on breakfast favorites. Enjoy both on the upper or lower level of the eatery’s double-decker outdoor patios. GRUMPY RABBIT ( Lonoke, grumpyrabbitlonoke.com) also boasts a two-story outdoor dining space—as well as a mouthwatering brunch menu on Saturdays and Sundays.

With an earthy palette and plenty of plants, even Hail Fellow Well Met’s interior feels like an extension of the outdoors.

From left: A drink is crafted at Hail Fellow Well Met. Drinks on the patio at The Oyster Bar. The sprawling outdoor seating at Hill Station in Little Rock.

Photos by Steph Smith (Arlington), Virginia Tanner (Oyster Bar), and courtesy of Hill Station. All others by Molly Anne Sandefur.

A seasonal serving at Feed & Folly.

BE SEATED

CREATIVELY CATERED

Make an impression at your next big event with a memorable menu

Individual charcuterie boards by Vibrant Occasions keep the fare interesting at an afternoon wedding.

Photo by Kim Christopher Photography and courtesy of Weddings in Arkansas

PICK FAVORITES

Brainstorming menu items you don’t see every day? Go with what you know—and love. For a personalized event such as a wedding or birthday blowout, there’s nothing more fun than seeing the host or guest of honor’s favorites on the menu. If you crave BRUNCH FOOD more than anything, what about a WAFFLE BAR or spread of your favorite hearty breakfast options, like BISCUITS AND GRAVY ? In the spring, a CRAWFISH BOIL with guests gathered around newspaper-covered tables gives the party a New Orleans flair. Love pizza? Set up a PIE BAR with plenty of palate-pleasing toppings.

LET THEM CUSTOMIZE

So maybe you’ve picked your personal favorites along with what you hope are a few crowd-pleasers for the event—how can you ensure there’s something for everyone on the menu? Create an opportunity for guests to make the meal their own by setting up a bar with a main offering, such as MASHED POTATOES

CREAM , along with a variety of toppings. Not only will people have fun personalizing their plates, but the serve-yourself-style setup becomes another part of the display.

, HOT DOGS , TACOS , or ICE

The Purple Cow offers a hot dog bar, burger bar, and milkshake bar for special events.

Wedding designer Jessika McCuin teamed up with caterer Vibrant Occasions to offer wedding guests a full breakfast spread.

Photos (from left) by Jenn Terrell for The Purple Cow and by Lauren Haley Photography, Elise Abigail Photo, and Erin Wilson Photography and Films, courtesy of Weddings in Arkansas

MAKE IT MINI

Finger foods have long been a favorite at events, offering guests the ability to sample small portions and mingle while dining. To up the intrigue, think about what you can make bite-sized beyond typical cheese trays and canapés. For example, a meal like SHRIMP AND GRITS can be made to suit the occasion by serving small cups of cheese grits topped with shrimp and bacon along with a miniature fork. Try a similar approach with VEGGIE , FRUIT, and CHARCUTERIE CUPS if you’d prefer guests to grab and go rather than settling down at a table with a large plate. Finally, any favorite sandwiches, from pulled pork to smash burgers, can be fashioned into SLIDERS .

FEATURE A PHOTO OP

Whether it’s a casual fundraiser, rehearsal dinner, or black-tie gala, a catered event is often all about the experience. Food is one of many ways you can add to that, with either mobile vendors, such as a FOOD TRUCK or BARTENDING SERVICE , or on-site preparations that become part of the entertainment, like a MOBILE PIZZA OVEN . Incorporating a foodor drink-based installation into the scene is another way to elevate the experience—consider a multi-tiered SHELF OF SPECIALTY COCKTAILS at the ready when guests enter the venue or a WALL OF DONUTS displayed individually to choose from for dessert.

Single servings of banana pudding, caramel cake, key lime pie, and strawberry shortcake by Vibrant Occasions make dessert portable (and adorable!).

Northwest Arkansas’s Gala Garage mobile bar serves beverages out of a 1966 Airstream.

Photo Credit: Jenn Terrell

PRIVATE DINING GUIDE

Need a meeting place for a few friends—or a few dozen? Restaurants across the state offer private and semi-private rooms available for gatherings of 100 or fewer guests

BATESVILLE

NATALIE’S CAFE & CATERING

3050 Harrison St. | 870.698.0200 whodatnat.com

Private | Seats up to 10

Semi-private | Seats up to 30

THE RIVER

50 Riverbank Road | 870.793.7000 facebook.com/bestdamsteakhouse Private | Seats up to 25, 60, and 150

TAVOLO

THE HIVE AT 21C HOTEL

200 NE A St. | 479.286.6575 thehivebentonville.com

Private | Seats up to 32

TAVOLA TRATTORIA

108 SE A St. | 479.715.4738 tavolatrattoria.com

Private | Seats up to 40 and 65

CONWAY

MIKE'S PLACE

808 Front St. | 501.269.6453 mikesplaceconway.com

Private | Seats up to 25 and 50

ROGUE ROUNDABOUT

804 Chestnut St. | 501.358.6500

therogueroundabout.com Private | Seats up to 30

FAYETTEVILLE

ATLAS THE RESTAURANT

208 N. Block Ave. | 479.332.4601

atlastherestaurant.com

Private | Seats up to 18

BORDINO'S RESTAURANT & WINE BAR

310 W. Dickson St. | 479.527.6795

bordinos.com

Private | Seats up to 18 and 45

CHEERS AT THE OPO

1 W. Center St. | 479.301.2121

cheersopo.com

Private | Seats up to 28 and 100

MERMAIDS SEAFOOD RESTAURANT

2217 N. College Ave. | 479.443.3737

mermaids.ws

Private | Seats up to 12, 65, and 160+

THEO'S

318 N. Campbell Ave. | 479.527.0086

theosfayetteville.com

Semi-private | Seats up to 14

VETRO 1925 RISTORANTE

17 E. Center St. | 479.966.4649

vetro1925.com

Private | Seats up to 40

The underground bar at Cheers at the OPO in Fayetteville.

Photo courtesy of Cheers at the OPO

HOT SPRINGS

DONS SOUTHERN SOCIAL

901 Central Ave. | 501.359.3781

seeyouatdons.com

Private | Seats up to 10

J&S ITALIAN VILLA

4332 Central Ave. B | 501.525.1121

jandsitalian.com

Private | Seats up to 24

THE PORTERHOUSE

707 Central Ave. | 501.321.8282

theporterhousehotsprings.com

Private | Seats up to 45, 75, and 115

JONESBORO

501 STEAKHOUSE

2628 Phillips Drive | 870.972.6501 501steakhouse.com

Private | Seats up to 40, 56, and 120

OMAR’S UPTOWN

301 S. Main St. | 870.336.3001 omarsuptown.com

Private | Seats up to 10 and 25

LITTLE ROCK

42 BAR AND TABLE

1200 President Clinton Ave. | 501.537.0042

clintonfoundation.org

Private | Seats up to 12

ARTHUR'S PRIME STEAKHOUSE

16100 Chenal Parkway | 501.821.1838

arthursprime.com

Private | Seats up to 10 and 20

BARK BAR & GRILLE

1201 S. Spring St. | 501.295.3989 barkbar.com

Private | Seats up to 42

BRAVE NEW RESTAURANT

2300 Cottondale Lane, Suite 105 501.663.2677

bravenewrestaurant.com

Private | Seats up to 24, 32, 46, and 86

BREAD CHEESE WINE

1424 Main St., Suite 101 | 501.379.4290 bcwlittlerock.com

Semi-private | Seats up to 25

THE BUTCHER SHOP

10825 Hermitage Road | 501.312.2748 thebutchershoplr.com

Private | Seats up to 70

CACHE RESTAURANT

425 President Clinton Ave. 501.850.0265

cachelittlerock.com

Private | Seats up to 25

CHEERS IN THE HEIGHTS

2010 N. Van Buren St. | 501.663.5937 cheersith.com

Private | Seats up to 20

COPPER GRILL

300 E. Third St. | 501.375.3333 coppergrilllr.com

Private | Seats up to 75

DOE'S EAT PLACE

1023 W. Markham St. | 501.376.1195 doeseatplacelr.com

Private | Seats up to 25

GEORGE ’ S

5510 Kavanaugh Blvd. | 501.353.2239

georgeslittlerock.com

Private | Seats up to 20, 27, and 94

EL SUR STREET FOOD CO.

1214 Main St. | 501.812.3066

elsurstreetfoodco.com

Private | Seats up to 68

KEMURI (HILLCREST)

2601 Kavanaugh Blvd. | 501.660.4100

kemurirestaurant.com

Private | Seats up to 20 and 50

KEMURI WEST (CHENAL)

17200 Chenal Parkway, Suite 100

501.821.7272

kemurirestaurant.com

Private | Seats up to 30

LA TERRAZA RUM & LOUNGE

3000 Kavanaugh Blvd, Suite 202 501.251.8261

laterrazahillcrest.com

Private | Seats up to 30

LOCA LUNA

3519 Old Cantrell Road | 501.663.4666

localuna.com

Private | Seats up to 50

THE OYSTER BAR

3003 W. Markham St. | 501.666.7100

lroysterbar.com

Semi-private | Seats up to 30

PARK GRILL AT THE ARKANSAS

MUSEUM OF FINE ARTS

501 E. Ninth St. | 501.396.0390

parkgrillatamfa.com

Private | Seats up to 25

RADUNO BRICK OVEN BARROOM

1318 S. Main St., Suite 100 | 501.374.7476

radunolr.com

Now offering private dining at The Nest: 112 W. Daisy L Gatson Bates Drive

Private | Seats up to 24

Semi-private | Seats up to 50

RED MOON TAVERN

6015 Chenonceau Blvd . | 501.367.8188

theredmoontavern.com

Private | Seats up to 50

SAMANTHA'S TAP ROOM & WOOD GRILL

322 Main St. | 501.379.8019

samstap.com

Private | Seats up to 50

SAUCE(D) BAR & OVEN

11121 N. Rodney Parham Road, Suite 9A 501.214.6048

saucedlr.com

Private | Seats up to 20

SONNY WILLIAMS’ STEAK ROOM

500 President Clinton Ave., Suite 1 501.324.2999

sonnywilliamssteakroom.com

Private | Seats up to 20, 30, 36, and 60

TRIO’S

8201 Cantrell Road, Suite 110 | 501.221.3330

triosrestaurant.com

Private | Seats up 64

ZIN WINE BAR

11121 N. Rodney Parham Road | 501.406.7159

zinlr.com

Private | Seats up to 20 and 60

NORTH LITTLE ROCK

CYPRESS SOCIAL

7103 Cock of the Walk Lane | 501.916.2670

cypresssocial.com

Private | Seats up to 25 and 60

Chicken Parmesan at Raduno in Little Rock.

Photo by Abbey Rolfe courtesy of Raduno Brick Oven Barroom

DRAFT AND TABLE

301 N. Main St. | 501.441.4044 draftandtable.com

Private | Seats up to 12

OL' BART SOUTHERN EATS AT DIAMOND BEAR BREWERY

600 N. Broadway St. | 501.406.7819 olbartsoutherneats.com

Private | Seats up to 60

RISTORANTE CAPEO

425 Main St. | 501.376.3463 facebook.com/RistoranteCapeo

Private | Seats up to 60

ROGERS

LOMA

5102 W. Pauline Whitaker Parkway, Suite 315 479.335.2100 lomamx.com

Private | Seats up to 14

THEO’S

3300 S. Market St., Suite 100 | 479.553.7371 theosrogers.com

Private | Seats up to 12

Semi-private | Seats up to 8, 16, and 25

Samantha's Tap Room & Wood Grill in Little Rock.

Photo courtesy of Samantha’s Tap Room & Wood Grill

THE MIGHTY RIB

Kevin Shalin began The Mighty Rib as a food blog in 2010 while living in Houston and looking for a creative outlet. A family move took him to Boston, and then Little Rock, where he thought surely there wasn’t enough going on in the local food scene here to keep his hobby going. Boy,

YOU TRAVEL THE STATE IN SEARCH OF HIDDEN GEMS. WHAT ARE A FEW OF YOUR RECENT FAVORITE FINDS?

Cozy Nook Café in Lonoke. In addition to making the most delicious scratch-made food, the space is also an art studio and gallery. It’s so freaking unique. Tons of charm, and that’s thanks in large part to owner, artist, and head chef Terri R. Taylor. It sounds cliché, but when you’re inside the restaurant, it feels like you’re sitting inside her house. Ten sandwiches are on the menu, all of which are named after famous artists. Make sure to get the Warhol, a dynamite chicken salad handheld. Speaking of sandwiches, Hagarville Grocery in teeny, tiny Hagarville makes some of the very best you’ll find anywhere. Go! You will not be disappointed. Hard to pick one sandwich, but it’s hard to beat the Dogmother, which comes loaded with ham, pepperoni, salami, and provolone.

SWEET OR SALTY?

Can I say both? Seriously, love that combination of sweet and salty, then add in a little heat. There’s not a better example of this than the Truth Sauce Wings at Certified Pies in Little Rock. They use Truth Sauce, which is this perfect balance of sweet and heat.

FAVORITE MEAL GROWING UP?

That’s easy. My mom’s skillet fried chicken, mashed potatoes and gravy, and any vegetable she felt like preparing that day. Fried chicken done right is an art, and my mom, even to this day, is Picasso.

was he wrong. These days, The Mighty Rib’s strongest presence is on Facebook, where Kevin engages some 55,000-plus followers in conversation about can’t-miss food finds around the state. Read on to learn more about the man behind The Mighty Rib.

WHAT HAS BEEN THE MOST REWARDING ASPECT OF THE MIGHTY RIB?

My favorite thing about the blog is the interaction it generates. The Mighty Rib is a community. Yes, it’s a food blog, but food is really just the vessel in helping bring people together to build a stronger community. The back and forth, the sharing of ideas and suggestions—I love being part of it all. It’s what fuels me each day. Many of the readers have been following the blog for well over a decade. I never take that type of loyalty for granted. Never. And don’t get me wrong, highlighting eateries throughout Arkansas is amazing, but my true reward is being able to use this platform to work and raise funds for nonprofits like Arkansas Hunger Relief Alliance, Potluck Food Rescue, Seis Puentes Hispanic Outreach, and many others.

GO-TO BARBECUE ORDER?

Boy, this is a tough one. I’m from Texas, so beef generally needs to happen. If I’m at a restaurant that’s known for its brisket— Knight Fire in Searcy, Ridgewood Brothers in Russellville, Wright’s in Northwest Arkansas and Little Rock, and Reid’s in Booneville all come to mind—then at least one slice will end up on my platter. But, honestly, I absolutely love smoked turkey. In the barbecue world, it’s often overshadowed by other proteins like ribs, pulled pork, and the aforementioned brisket, but I enjoy the lightness of turkey. Maybe that’s a sign I’m getting old.

WHILE TRAVELING FOR THE MIGHTY RIB, WHAT OTHER DISCOVERIES HAVE YOU MADE ABOUT THE STATE THAT DON’T NECESSARILY HAVE TO DO WITH FOOD?

I’ve been traveling around Arkansas quite a bit, going to smaller towns for a podcast project that I’m working on with my good friend John Wilkerson. It’s called “There’s Something Here,” and we highlight all the ins and outs of these towns. Food is a large part of it, but we cover so much more. Famous buildings, community leaders, storefronts, museums, you name it. And the one thing that always stands out is that each town is not only vastly different but also offers something truly special to check out. Hence the name, “There’s Something Here.” You just have to take the time to look.

Every now and then, Kevin still blogs at themightyrib.com— but you’ll most often find him on Facebook (@themightyrib). Follow along to join the conversation.

Photo by Lori Sparkman Photography and courtesy of Kevin Shalin

THE CONVERSATION CONTINUES ONLINE.

VISIT OUR BLOG AND FOLLOW ALONG ON FACEBOOK AND INSTAGRAM.

@plated.mag platedmag.com