I’ve been bad about pushing food news that’s been in the paper on Eat Arkansas. So, in case you missed any of this, here’s a collection of the latest.
*Shugg’s BBQ Kitchen is coming to the southwest corner of the River Market’s Ottenheimer Hall, likely in mid-April, according to co-owner Angela Rogers. Rogers’ husband, Brian Rogers, who also owns four Subway franchises, will run the business. Brian Rogers has been entering barbecue contests for years, according to his wife, and he’ll put that experience to use at Shugg’s with a menu that includes not just barbecued meats, but plate lunch specials like BBQ pizza, BBQ spaghetti and BBQ baked potatoes. At some point, The Rogerses plan to open Shugg’s for breakfast and possibly use the exterior to-go window in the space to serve late-night crowds.
*Boulevard Bread Co. has moved its baking and catering operations to its new outlet at 1417 S. Main St. The new location offers the same sandwich and salad menu, bread selection, beer and wine and deli items as the Heights location, but with more grocery items. Boulevard’s Sonia Schaefer said the South Main outlet will likely start offering take-out dinners in a month. The new location is open 7 a.m.-6 p.m. Monday to Friday and 7 a.m.-3 p.m. Saturday. The phone number is 375-5100.
*A restaurant called Seoul has filed an alcohol permit with the Arkansas ABC. The address is that of the long-vacant former home of Satellite, 5923 Kavanaugh Blvd. Korean barbecue maybe? We’ll keep you posted.
*Restaurateur Vince Schallenberg, until recently a partner in Corky’s BBQ, plans to open a new restaurant at 6813 Cantrell in early April. All Aboard will serve fast-casual food with a healthy tilt, Schallenberg said — grilled sandwiches, wraps, pitas, salads, soups, turkey burgers. Just how fast the food arrives to customers depends on All Aboard’s novel delivery system: Diners, Schallenberg said, will receive their meals via a train that will travel on two oval tracks six feet seven inches above 1800 square-foot dining room. Without ever stopping, the train will transfer orders to diners’ booths via a hydraulic mechanism. A logistics computer system will power the operation.
Schallenberg said he plans to keep the restaurant open from 7 a.m. to 9 p.m. daily, serving breakfast, lunch and dinner. He plans also to serve beer and wine.