The statewide program is celebrating its fifth year of recognizing restaurants, proprietors and food-themed events.
Fall is finally here, so dust off your fall hoodie or jean jacket. Take in an outdoor show and dine or drink in SoMa or Argenta this weekend.
Cannibal & Craft, a cocktail lounge and nightclub that opened in 2015 in Fayetteville, is coming to Little Rock, to the space formerly occupied by Ernie Biggs.
Melanie Aquino took over Grills On Wheels in 2013, and said she’s been wanting to open a brick and mortar store for four years, but was on the fence for a while. “I finally came around to the idea that this could be a good thing,” she said.
Is there a more fastidious restaurateur in Central Arkansas than Lisa Zhang, owner of Three Fold Noodles and Dumpling Co.? The last time I interviewed her she told me that she had determined that one dumpling includes 24 ingredients and takes 21 steps to finish. Today, in similar spirit, the restaurant's Facebook page delves into the process for making the "mo," or buns (usually served in sandwich form at Three Fold).
The Faded Rose, Ed David’s nearly 40 year-old-New Orleans-style Cajun and Creole restaurant on Rebsamen Park Road, opened its dining room to the public today after nearly six months of scaled-back to go/curbside service and — starting in late July — patio dining.
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Now that dining in the open air is deemed a safer option than eating indoors, restaurants with comfortable patios are catching the eyes (and dollars) of Central Arkansas diners. So what do we do in a late summer characterized by tropical storm winds and an unseasonable amount of rain? We decided to put a list together of rain-or-shine restaurant patios for our readers.
Rodge Arnold, owner of Charlee’s Good Time Drinkery, understands the demand for good quality late-night grub. “I’ve been in the business for 16 years,” he said. “I actually worked here 10 or 11 years ago, when it was Salut.”
Three Fold’s most popular ice is lychee, a tropical fruit native to southeastern China. “A lot of people describe it like a very ripe grape or kind of a floral taste,” general manager Rebecca Yan said.
Despite economic uncertainty and hardship, several brand-new restaurants — like Brood & Barley and Cypress Social — have popped up. Henrietta's is still in the works, and a renovated Oyster Bar is coming.
The menus will include daily specials, family-style meals and wine pairings curated by 42’s sommelier.
Rhett Brinkley talks about what it's like to wait tables during a pandemic. (Audio by Sydney Hunsicker and Jack Lloyd.)
The new restaurant in the old Atlas Bar location is now open for dine-in.
“Everything out there, the landscaping, the parking lot, the waterfall, we’ve completely redone. The whole idea was as soon as you come in, you want maximum impact,” Keet said.
Maddie's Place, closed since mid-March, re-opens its doors with a slightly scaled-down menu, plexiglass dividers and a new air purification system.
For restaurants, transparency about employee COVID exposure is "the absolute only way to go," Bart Barlogie says
Restaurateur Bart Barlogie, of The Fold and Raduno Brick Over and Barroom says that when it comes to employee COVID exposure, "honesty is the best policy."
In the midst of a pandemic, Sami Lal solidifies his reputation as one of the most charismatic and charming front-of-the-house personalities in the Little Rock food scene.
The Arkansas Times persuaded a few home cooks to tell us about their favorite meals during the extended stay at home, and about the ways in which their relationship to food has changed during the pandemic.
Brood & Barley, a new restaurant from the owners of Flyway Brewery, will open in the space that once housed Core Brewery.