It’s good to be back with you in the fine state of Arkansas. I spent last week frolicking in the mountains of Montana and Utah and (as Michael put it) visiting “the land of his forefathers to eat a lot of Jell-O and replenish his stock of jorts.” All I can say is, mission accomplished. But it’s wonderful to be back home, dining in our growing culinary scene.
It’s time, once again, for Food Feedback Friday—a chance for you and your fellow foodie friends to spout out as much as you’d like about your recent eats around town. Have you visited the much anticipated South on Main and sampled the handicraft of Matt Bell and colleagues? They're only doing lunch at this time, but they'll be open for dinner starting next Tuesday. Did you have a chance to drop by HAM and sample a bit of their prized La Quercia prosciutto? Have you dropped into any of the other new restaurants around town? We’d love to hear about it!
Last week on #FFF, David Williams detailed a wonderful meal at Nom Nom in Hot Springs, “three tacos, fish, al pastor, and carne asada, and all were excellent…all the ice creams are homemade and excellent. I had combo of carrot cake/strawberry jalapeno/fig cream — made with fresh local figs!” Raven had the “pub style fish and chips” from the Café at Heifer. He was impressed, stating, “Really tasty fried Alaskan pollock and crispy potato wedges with homemade tartar sauce.” EY sounds like she had a particularly indulgent breakfast at Ashley’s recently. She writes, “Had the Ashley's Signature for breakfast yesterday. Three half slices of thick chocolate bread, soaked and griddled, crispy and good. It comes with bananas, but I had me leave them off. The sausage that came with it was very good with just a little kick.” Chocolate bread? Soaked and griddled? I could get on board with that. Lastly, Max tells us about a new tamale vendor at the Hillcrest Farmer’s Market. While he was a bit disappointed by the actual tamales, the “gratis salsa verde, which I think they also sell on its own, is the best I've ever eaten. Freshly made, pulpy hot peppers, onion and cilantro all fresh. Perfectly balanced, hot, tangy and not too salty.”
So tell us what you are eating this week, we’d love to hear about it.
I love these segments. Great job, Camp Friday Films!
Dan, are these the same nuts you made a few weeks back? Delicious...great recipe.
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