Sushi Chef Phin Liu shows us how he creates the Chirashi Sushi Bowl.
We've got a deal for you!
For a limited time, when you purchase an annual Digital Subscription to the Arkansas Times, you’ll have your choice of a one-year subscription to the Oxford American magazine or a six-month concert membership to the Arkansas Symphony Orchestra.
The fun (and the foam) kick off at 6 p.m. Friday, Oct. 25, at Diamond Bear Brewing (600 N. Broadway in North Little Rock), and proceeds benefit the Argenta Arts District.
Clear your calendar, beer lovers. The party of the year is just around the corner. The Arkansas Times Craft Beer Festival returns to North Little Rock on Friday, Oct. 25, 6-9 p.m.
Welcome to Arkansas beer country.
We ran into new owner Chris Tanner there last week and got a look at the new menu: Blue crab cakes. Fish tacos. Smoked salmon chowder. And more.
Our annual event took place on Saturday in Argenta.
Time does wonderful things to pork, and it’s done wonderful things for Arkansas Times’ annual Hog Roast, too — now matured into a block party that celebrates the best parts of the pig. Tickets for the Saturday event, held from 1-5 p.m., are on sale for $15 through tonight. They'll be $20 at the door.
Feast Mode! Bone’s Chophouse in Hot Springs, Arkansas is no stranger to carving premium cuts of beef and more.
This is a milestone year for Lisa Zhang. It’s the fifth anniversary of Three Fold Noodles and Dumpling Co., her wildly popular authentic Chinese restaurant in downtown Little Rock, and her 20th year in the United States. It also marks a year of expansion with the opening in May of her Chinese chicken restaurant Haybird (“Where East Meats West”), and the development of a new 9,000-square-foot project in Riverdale, slated to open next year, which will house three concepts: an expanded and relocated Haybird; Eastern Pantry, a sort of deli with take-home meal options; and a sake brewery.
It’s growing, and new styles are taking hold.
Taco Mama is a staple of the Hot Springs food scene. We’re meeting up with the one and only Chef Diana Marez Bratton. 'The' Taco Mama! Diana has been turning heads with her culinary delights for years.
Hill Station, a new restaurant run by Tara and Brandon Brown of Hillcrest Artisan Meats, is slated to open in Hillcrest at the end of October. Tara, who will be the restaurant's general manager, said Hill Station will serve a lunch and dinner menu that includes many favorites from the couple's artisan butcher shop across the street.
For the ninth annual Main Street Food Truck Festival, a record 84 food trucks have registered to sling all sorts of cuisine on Sunday, Sept. 22 from 11 a.m. to 6 p.m.
We're thrilled to debut a new podcast! "Heaping Spoonful," is a twice-monthly conversation between host Kelley Bass and restaurateurs, chefs, growers and others who have helped generate the legends associated with eateries across the Mid-South. The podcast is presented by Ben E. Keith Mid-South. In the first episode, Arkansas restaurateur George Eldridge — of The Band Box, The Sports Page and Doe's fame — talks about how he got into the business, his beloved grill top and his long friendship with President Clinton.
“It kinda takes people out of their comfort zone,” Vasquez said. “People are like, ‘Why is there a plantain in there?’ or ‘What is a fried plantain?’”
🔥 Feast Mode! We stopped by the newly opened Capo’s Tacos where they mix old school Mexican dining with a modern vibrant atmosphere.
Blue Sage Vegan's “Don’t Be a Chick’n” sandwich is a masterpiece.
Along the Arkansas River Valley in Altus, there is a wine trail rich in history, rooted in family and eclectic in presentation.
Indian Kitchen drops the pretense of fine dining in favor of Indo-Pak comfort food with a focus on catering.