Friday, February 10, 2012
New eateries Maduro Cigar Bar on Main opens tomorrow
Downtown puffers, rejoice! The new Maduro Cigar Bar and Lounge opens to the public tomorrow at 109 Main Street, just south of the Statehouse Convention Center.
Owner Michael Peace said he's been thinking about opening a cigar bar for 12 years, but only began deciding on where the bar would be and what it would stock around two years ago. Maduro features over 200 boxes of cigars, a walk-in humidor, two 6 x 4 foot stand-up humidors, a state of the art air filtration system, free wi-fi and several big-screen TVs. In addition to stogies, customers will be able to select from a full bar featuring fine wine, port, scotch, bourbon, rum, tequila and more, including 30 cocktails with recipes unique to the bar. Those looking for something a little less potent can try Maduro's French press coffee or tea offerings.
Peace said the bar, which features a "Latin-inspired" decor with red walls and brown leather chairs, will have a "rolling soft opening" for a week before their grand opening next Friday night. The bar will have limited food offerings for now. "We're going to do some food, like smoked salmon and meat and cheese trays, but not a full restaurant menu," Peace said. "We might do more food later on, but for now it's very minimal." Visit their Facebook page for more info.
Maduro Cigar Bar and Lounge
109 Main Street
(501)374-3710
www.madurolounge.com
Hours:
Mon.-Thu.: 10:00 am - 11:00 pm
Fri.-Sat.: 10:00 am - 12:00 am
Sun.: 12:00 pm - 10:00 pm
Posted by David Koon on | Permalink | Comments (0)
Burgers Closed for back taxes, Burger Mama's now open again
Burger Mama's, the Little Rock burger joint that had been at the corner of Shackleford and Kanis until a move to a strip mall near the corner of Cantrell and Mississippi in mid-January, was closed Thursday and Friday last week due to unpaid taxes. A passerby reported seeing signs that said "This Business is Closed for Failure to Pay Sales Tax" and the Pulaski Country Treasurer's seals on the doors at Burger Mama's late last week when they tried to stop in for a meal.
A call to Burger Mama's today reached Delphia Jones, who said that the tax issue was taken care of last week, and the restaurant is "open and rolling again."
Posted by David Koon on | Permalink | Comments (0)
Thursday, February 9, 2012
Burgers Burger joint of the week: Chip's Barbecue
- Kat Robinson
- SMOTHERED : Hickory Burger at Chip's Barbecue
It hadn't occurred to me until I drove by one day and glanced at the sign, which was promoting its 100% beef burgers. It might as well have been a challenge.
Posted by Kat Robinson on | Permalink | Comments (1)
Wednesday, February 8, 2012
Your Mama's plans for broadening its reach
- Brian Chilson
- Catfish at Your Mama's Good Food
Your Mama's Good Food, reviewed this week in the dining section, suspended breakfast last week and isn't likely to revive it, according to managing partner John Gray. Other developments as reported in the review:
For most of the time since the restaurant reopened, Fleming Stockton has worked in the kitchen, in a consultant's role, supervising the kitchen transition. He's now retired and at work on a book called "So You Think You Can Own a Restaurant" (we don't at all, but are ready to pre-order on the promise of Stockton chronicling his path from hippie vegetarian to soul food king). Meanwhile, his wife, Barbara Stockton, long the public face of the restaurant as cashier, continues on with no immediate plans to leave. Long time grill man and fryer of chicken and such Brian Davis remains on staff as well.The new owners, brother-in-laws John Gray and Steve Maxwell, don't appear to be candidates for running the business into the ground. Gray, the managing partner, is a 25-year food service vet, who's bounced around from New Orleans to Destin. His vision for the new Your Mama's largely has to do with broadening the restaurant's reach. He's in the early stages of the application process for a license to serve beer and wine. With the restaurant's proximity to Markham Street and River Market area hotels, he thinks there could be some opportunities for business a couple nights a week. More near-term, Gray plans to start packaging Your Mama's containers for take-and-bake evening meals. "The home-meal replacement market," Gray calls it. Comfort food in the comfort of your own home? Sounds like something we could get behind.
Posted by Lindsey Millar on | Permalink | Comments (0)
Where (and what) to eat on Valentine's Day
- Brian Chilson
- From Sonny Williams'
Two new Native's Guides this week to help you plan for that Hallmark abomination that compels us to make some material show of affection coming up next week:
*A guide to what the schmancy restaurants in Little Rock are doing for Valentine's Day. Which ones require reservations? Who's doing price-fixed meals? And what's on the menu? All answered.
*A guide to places to buy sweets in Arkansas. Peanut brittle. Praline pecans. Fudge. Mmmmmmm.
Posted by Lindsey Millar on | Permalink | Comments (1)
Tuesday, February 7, 2012
Dessert Chocolate Lover's Festival in Eureka Springs this Saturday
This Saturday is the eighth annual all-you-can-eat Chocolate Lover's Festival in Eureka Springs. It's held at the Inn of the Ozarks Convention Center from 9 a.m. to 3 p.m. At $10 a pop (less for kids), you get to sample a smorgasbord of chocolate edibles (cakes, cookies, beverages, dip-ables), as well as chocolate body products (soaps, shampoos, etc.) There will also be take-home goodies and professional, amateur and youth contests for best decorated cake, best dessert, best candy, best brownie, best cookie and most creative dessert. (Full disclosure: Eat Arkansas contributor Kat Robinson is one of the judges.) Entry fees benefit local schools and nonprofits. There's no website for this year's event, but last year's website should give you a good idea of what to expect.
For more info call Jay Nickle at 479-855-1111 ext. 371 or Pam Hinson at 479-253-7700.
Posted by Cheree Franco on | Permalink | Comments (0)
New eateries New Newk's in town
Little Rock can no longer say we have no Newk's.
Sean Sylvester and partners in Mkuze Ventures are remodeling the building that held Shorty Small's off Warden Road in North Little Rock for a Newk's Express Cafe, set for a mid-May opening.
Newk's will serve soups, salads, sandwiches, California-style (thin crust) pizza and beer and wine. Sylvester said the food will be fresh — "no microwave, no grease" — and the atmosphere "upscale bistro." Service will be fast, and only one item on the menu will be over $10.
After the remodeling is done, Newk's will seat 160 inside and another 44 outside on a patio to be added.
Sylvester's group also owns the Newk's franchise in Hot Springs; Sylvester was formerly the director of operations for Applebee's restaurants in Arkansas and Oklahoma.
Posted by Leslie Newell Peacock on | Permalink | Comments (1)
Monday, February 6, 2012
New eateries Forget popcorn, go for okra at Riverdale 10
The Riverdale 10 movie house on Cantrell Road is giving new meaning to the phrase "dinner and a movie": It's now serving meals, both for take-out or eat-in right there in the theater.
A reader and foodie asked us to find out what the "Hot Food Fast" sign at Riverdale referred to. Assistant manager Anthony McKinney clued us in. The theater — for the past two months, we blush to acknowledge — is selling fried catfish, fried shrimp, chicken strips, chicken fries, tater tots, corn dogs, cheese fries and, yes, fried okra to moviegoers. The food comes in a styrofoam container. Here's the kicker: It's cheaper to eat three pieces of catfish with french fries, hushpuppies and a drink ($7.75) than it is to order a small popcorn and a small soda ($8). Fried chicken combos are even cheaper, and chicken sandwiches cheaper still.
So, we asked, doesn't this mean the theater will need a super clean-up after each showing? That not only will popcorn and Coke stick to your shoes as you exit, but you might squish a catfish fillet dropped by the guy down the row from you? "That's why we have to be on top on cleaning," McKinney said. He said the theater has a "great crew."
The idea came from manager Stacy Ford, who saw something similar at a movie house in Dallas. So far, it's been a success at night, McKinney said. And how long does it take to get your food? "It's fast, like the sign says," McKinney said, cooked to order in the Riverdale kitchen that, until now, wasn't living up to its potential.
Posted by Leslie Newell Peacock on | Permalink | Comments (2)
Events Soup-er Bowls: Soup Sunday
Get your bowls — or muffin tins — ready for the 31st annual Soup Sunday coming up Feb. 19 in Little Rock and Feb. 26 in Springdale, sponsored by Arkansas Children's Hospital to benefit Arkansas Advocates for Children and Families.
Little Rock's event, 4-7 p.m. at the Embassy Suites on Financial Parkway, will feature soups, bread and desserts from Cotham's in the City, Capitol Bistro, Dave’s Place, Sushi Cafe, Chi's Dim Sum and Bistro, Dixie Cafe and other restaurants. There will also be a silent auction of such goodies as pottery; books by local authors Fred Williams, Ray Hanley, Grif Stockley and Chris Olsen; a casserole a month from Mary Twedt; Southwest Airlines tickets; jewelry, and more. The band Flying Balloon’O Brothers will perform. Tickets are $50 for the VIP Signature Soup Room, featuring Chef Peter Brave of Brave New Restaurant, as well as access to the main event; $20 for regular tickets, and $5 for children ages 5-12. Get them online or by calling 501-371-9678.
Springdale's event, 4-7 p.m. at the Northwest Arkansas Convention Center in Springdale, will feature soup from BHK Kafe, Bordino’s, Scarpino and Fish City Grill and other restaurants. Besides soup, there will be bread, cheese and desserts, including ice cream sundaes. The McFetridge Jazz Combo will perform.
Tickets are $20 before Feb. 24, $25 at the door. Tickets for kids under 12 are $5. Buy tickets online or by calling 479-927-9800.
Posted by Leslie Newell Peacock on | Permalink | Comments (0)
Friday, February 3, 2012
Barbecue / Cheese Dip Renaud Brothers nod to Little Rock spots in Bon Appetit
Brent and Craig Renaud, the tireless filmmakers and founders of the Little Rock Film Festival, recently offered Bon Appetit readers a primer on non-touristy hot-spots to hit up here in Capital City.
Among their picks: Ashley's, White Water Tavern, Whole Hog Cafe and Diamond Bear Brewing Co. We've certainly no quibble with any of those, though some of were unfamiliar with Chicken Wang Cafe and will have to remedy that situation right quick.
Cheese dip, naturally, gets prominent mention. Their fave? Juanita's. I can go along with that, but I haven't had a lot of cheese dip I didn't like. To echo my dad's pearl of wisdom about barbecue, my favorite cheese dip is always my next cheese dip.
Posted by Robert Bell on | Permalink | Comments (0)
Vegetarian Vegetarians get plenty of cheese at Copper Grill
Copper Grill is exceptionally unexceptional, in my biased, vegetarian opinion. I’ve been eyeing Copper Grill for weeks. The blonde stone front makes me nostalgic for the West, for sunny soCal and the lodge-dotted peaks of snowy Utah. With menu offerings such as Not Your Mom’s Homemade Mac and Cheese Balls and Warm Goat Cheese Salad, I was jazzed for something extra-yummy-cozy. That blonde stone may have set the bar a little high.
Once inside, the ambiance and the food were disappointing — which isn’t to say that either were truly bad. The place was warmly lit but generically trendy, full of mod-ish fixtures and dark wood. I already knew the veg options were heavy on cheese, low on plant protein, but I guess I wasn’t prepared for the actuality of this matter. My server recommended the Portobello Flatbread with sun-dried tomatoes, spinach and goat cheese, drizzled with balsamic reduction. “Best vegetarian option on the menu,” he said.
Posted by Cheree Franco on | Permalink | Comments (6)
Thursday, February 2, 2012
Events Lee Richardson goes whole hog at Cochon 555 in Memphis
This is so tempting. On Saturday, the traveling competition and tasting event Cochon 555 comes to Memphis. The gist is simple: five chefs vie against one anther each using one pig, snout to tail. Ticketholders get to eat the creations and try five wines from small winemakers. Attendees and judges select the Prince or Princess of Porc and the winning chef advances to the national competition.
In Memphis, Lee Richardson of Ashley's is competing against Kelly English of Restaurant Iris (Memphis), Chris Hastings of Hot and Hot Fish Club (Birmingham Murrells Inlet, South Carolina), Kevin Nashan of Sidney Street Cafe (St. Louis), and Michael Hudman and Andrew Ticer of Andrew Michael Italian Kitchen (Memphis).
Tickets are $125 per person or $200 for VIP access.
On the jump, check out what Richardson's planning on doing with his pig.
Posted by Lindsey Millar on | Permalink | Comments (0)
Bakery Boulevard is making quark
- Natalie Elliott
- Quark with the fixin's
Every Wednesday and Sunday, Boulevard Bread Co.'s cheesemaker Blair Graves preps a new batch of quark — a creamy yogurt-like pan cheese. Boulevard sells the stuff in its fridge cases at all its locations, alongside the house-made yogurt, for $4.95 for six-ounces, and for an additional $2 you can have it outfitted for breakfasting with cinnamon apple chunks and some homemade granola.
Graves said quark was a cafe staple during her time on the west coast, and she decided to provide it to the Little Rock community as a unique yogurt substitute. But, despite the chemical similarities, as she explains, quark is actually more versatile than your average yogurt cup.
First of all, quark is rich and opaque. If you're a consumer of the whole-milk varieties of organic yogurt (especially Stonyfield Farms and Brown Cow brands), then you might be familiar with the concept of the "cream top": an inches-thick layer of extra-dense smooth curd that is so rich having more than two spoonfuls feels decadent. Quark has a consistency identical to this, except a sourish taste more reminiscent of creme fraiche or sour cream. For this reason, it can be flavored with honey or maple syrup and served as a sweet snack, or used in a savory capacity as a sour cream or even a cream cheese substitute. Graves said she recently used a dollop of quark to complement a potato soup. She also says that it's been a popular item among Boulevard's Eastern European customers who often use it as cream cheese replacement in cheesecake recipes.
Don't be intimidated by the tartness — after all, plain, unsweetened yogurt itself is pretty tangy. Because the $4.95 portion is a bit large for one sitting, I used the remaining quark in a smoothie (just like I would yogurt) and it provided a thicker, smoother consistency — more like a hearty milkshake — definitely a delicious change of pace from the way yogurt too easily thins out and liquefies.
Posted by Natalie Elliott on | Permalink | Comments (8)
Burgers Burger joint of the week: Feltner's Whatta-Burger, revisited
- Kat Robinson
- BETTER: Feltner's Whatta-Burger has reclaimed some of its spark.
I’ve received a good deal of flack from folks irritated that I dare say anyone’s better than the Russellville mainstay — whether it’s CJ’s Butcher Boy Burgers across the interstate, Feltner Brothers in Fayetteville or anyone else. I got called on not putting Whatta-Burger in my 50 Best Arkansas Burgers I Ate in 2011; frankly, I am not 100 percent certain I even ate at the location all of last year, thanks to all the other burgers I consumed.
But I still like the place, and on my most recent visit to the area I decided that I needed to go back again and give the burger another try. Or, more succinctly, I wanted an orange shake.
Posted by Kat Robinson on | Permalink | Comments (1)
Wednesday, February 1, 2012
Coming soon / Closing soon / Vegetarian Curry in a Hurry to move to Amruth Location
So that dining update I wrote on Amruth about a week ago? Instantly obsolete. According to Sahil Hameerani, owner of Curry in a Hurry, he walked into Amruth two days ago and offered to buy the place. He had no idea if the owners, Ramesh and Sudha Veluvolu, had even considered selling. Lucky for Hameerani, they were willing to consider quickly. "Mr. Veluvolu said it was becoming too much work for his wife to do everything, all the cooking," said Hameerani.
For several weeks, Hameerani had been scouting a new location for Curry in a Hurry, which he opened in November as an offshoot to a convenience store on North Little Rock's Pike Avenue. "It wasn't the kind of location someone could go on a date," he said. Hameerani had concerns about Pike Avenue from the beginning. He had chosen the locale because extended family owned the convenience store, but he'd tried to shield diners from what he considered a seedy neighborhood by pushing take out and offering private dining with thick curtains.
Currently, Hameerani is renovating Amruth, which is closed for lunch but still open as Amruth (with the Amruth menu) for dinner, from 5 p.m. to 10 p.m. Hameerani's father, who cooked for Curry in a Hurry, is running the kitchen alongside Sudha Veluvolu — a situation that may be temporary or permanent. According to Hameerani, the sale happened so quickly that he hasn't had time to work out details. He knows he wants to retain Curry in a Hurry's name and use Curry in a Hurry's menu as a base. "But we want to expand on the menu, because we have a much bigger kitchen and a bigger dining space," he said. He plans to feature plenty of ghee-free, vegan options on his expanded menu.
Hameerani also wants to change the Amruth dining room —"New paint, new tables, new everything," he said. "Maybe something in light purple or orange, Indian colors." He'd like to keep up the take out element of the business, while offering a lunch buffet and evening fine dining. His goal is to have the old Amruth operating as the new Curry in a Hurry by February 15. Hours will be 11 a.m. - 3 p.m. lunch, and 5 p.m. -10 p.m. dinner, seven days a week.
Posted by Cheree Franco on | Permalink | Comments (2)
Event Calendar
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Re: Burger joint of the week: Chip's Barbecue
They have fantastic onion rings too.
- on February 9, 2012
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Re: Where (and what) to eat on Valentine's Day
If one cannot show how much affection they have for their signifcant other during 364…
- on February 9, 2012
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Re: Boulevard is making quark
I believe cheese is a Dutch plot to overthrow America, and Blaire Graves is actually…
- on February 9, 2012
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February 10, 2012Right now, a faculty member at Cabot Junior High School-North is under investigation by the district and police. fox16.com /more/
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