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Date featured: 2007-09-07 --
The Butcher Shop’s beef is prime or choice, depending on the cut, in sizes ranging from the 8-ounce Filet Mignon to the 25-ounce Porterhouse. The filet and the Kansas City Strip were both close to forktender at recent dinners, as was the Prime Rib. The ... Read on
Date featured: 2007-09-07 --
A member of the Outback Steakhouse Co., Bonefish Grill, which recently opened a handsome outlet in Pleasant Ridge Town Center, specializes in seafood, which we’re told is flown in two to three times per week. The most popular of Bonefish’s entrees are its grilled fish ... Read on
Date featured: 2007-09-07 --
Years after recasting Frenchfocused Alouette’s as “casual world” Gypsy’s, the estimable Denis Seyer has returned, with the help of new chef Chuck Menefee, to his more elegant Gallic roots. Read on
Date featured: 2007-09-07 --
Food: Addicts of La Hacienda’s cuisine can now get a fix north of the river at Cotija’s — a close relative of the minichain that also has a lunch location in downtown Little Rock — starting with the complimentary red and green salsas served with ... Read on
Date featured: 2007-09-07 --
The exterior still boasts a rather nondescript glass storefront, but the newly decorated interior feels comfortable and homey. The kitchen is somewhat open so patrons can see a bit of the action going on behind the scenes, and the dining area contains a lot of ... Read on
Date featured: 2007-08-31 --
he one-page dinner menu lists a soup of the day, two salads, focaccia, three pastas (fettuccine, vermicelli, penne) available with any of six sauces, and 14 main courses. That’s plenty of Italian-focused variety, but not the befuddling overdose purveyed on the multi-page menus of some ... Read on
Date featured: 2007-08-17 --
Mary Beth Ringgold, who brought you Capers and the successful revival of Cajun’s Wharf, is on her “metal” with the menu for her third restaurant, with a separate grocery store on the ground floor of Little Rock’s new 300 Third Tower. It’s closer to Capers ... Read on
Date featured: 2006-03-03 --
Food: Continental entrees (from seafood to steak) with Creole influences as well as unique flavors introduced by executive chef David Bennett. Mood: Sunny yellow walls, wide-planked wood flooring and an inviting leather banquette soften the dressy atmosphere created by bright white tablecloths, heavy cutlery and ... Read on
