Eat Arkansas: June 2007 Archives

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Saturday, June 30, 2007 - 12:36:38

The news is good

At top is a stack of real Bradley tomatoes, trucked into LR by a Monticello friend yesterday. I"ve been through three or four pounds already. They are tremendous.

The smaller shot, not such high quality photography I'll grant, are slices remaining from a spectacular brandywine tomato grown by Al Leveritt, the Naked Farmer and publisher of this newspaper, and a devotee of organically grown heirloom tomatoes. We made BLTs for lunch today with the brandywine and they simply don't get any better. But it occurred to me that it profanes them to mix them with bacon, lettuce, bread and mayo. So I held back some slices to eat on their lonesome.

I noticed that Boulevard Bread had a heaping bin of heirloom tomatoes this morning, too. Last year was a washout for tomatoes. The news this year looks and tastes good. If you're lucky, some of Farmer Al's brandywines, plus several other heirloom varieties including a golden he's particularly proud of, are on offer at Hardin's Produce in the River Market. Pricey, but worth every penny.

Posted by Max Brantley at 12:36 PM | Permalink | Comments [7]

Who's got the Best Que in Arkansas?

Obviously this is a very serious and contentious subject. But as part of our recent BBQ theme leading up to the holiday, I would like to hear your thoughts on the matter. I'll start-

I hold that the best brisket in Arkansas is at Sports and Beyond on 12th Street. Don't believe me? Go try 'em.

For best ribs, I say go to Mr. Mason's at Capitol and Chester in Little Rock. The music is loud, and it gets crowded at lunch real fast, but the ribs (seen below from today's lunch) are smokey and tender. Good selection of beer.

For best pulled pork- I'm a fan of Lindsey's at 203 East 14th Street in North Little Rock. Nothin fancy here, but the pulled pork is to die for. The line can get long, for good reason, so get there early. I also like their catfish.

For chicken, I say Sim's BBQ (multiple locations) is a tie with Whole Hog. By the way, Whole Hog is my wife's favorite overall choice for BBQ and its hard to argue. Speedy service and award winning que. I gotta try one of those spuds.

By all means, tell us your favorite BBQ places in Arkansas.

Posted by Belly Boy at 08:04 AM | Permalink | Comments [16]

Friday, June 29, 2007 - 11:26:38

This spud's for you

David Simmons, who goes by the 'net handle hubcapburger, sends a fine photo of another local taste treat. Yeah, boy. He writes:

It's the Loaded Baked Potato with Pulled Chicken at the Whole Hog Cafe. It is their newest menu offering and a definite winner. The baked potato is massive and overflowing with sour cream, chives, bacon bits, and shredded cheese. As usual, the service was speedy and if I remember correctly the food was around $6. Worth every penny and then some. My personal favorite is the No. 2 sauce from their sauce six-pack.

Posted by Max Brantley at 11:26 AM | Permalink | Comments [1]

Thursday, June 28, 2007 - 19:46:19

The Melon Wagon is Back!

The first time I've seen it this year was this afternoon. They get these "Arkansas Sweets" melons from a White River farm on the outskirts of the greater Tupelo, Arkansas metroplex. The Melon Wagon sets up at 12th and Pine in Little Rock. You can't miss it.

I'm goin in.

Awesome.

Sweet and Juicy.

They range from $9-$12, depending on size. Cantelopes are about 3 bucks. The folks here and very nice and they'll load the melons in the car for ya.

Sure, they're not Hope Watermelons. Wanna know why? It's because these are better. That's right- I said it. Blasphemy you say? I say go try one of these bad boys.

Posted by Belly Boy at 07:46 PM | Permalink | Comments [6]

Hey, eat this -- eventually

In case you haven't checked our regular edition this week, here's some restaurat news of note:

Boulevard Bread owner Scott McGehee says he hopes to open a new wood-oven pizza restaurant in the next six to eight months.

He and business partner and chef de cuisine John Beachboard plan on calling the eatery Za-Za Fine Salad and Wood-Oven Pizza Company. Beachboard says he thinks the restaurant will “revolutionize the way Arkansans think about pizza, like Boulevard’s done with coffee and bread.”

McGehee says the pizza will be thin-crust, Napoli style (as shown as to toppings but probably a thinner crust), with fewer but fresher ingredients than typical pizza. Like Boulevard, it’ll be farm-supported and a completely green entity — everything will be compostable or biodegradable.

McGehee says they’ll offer 10 to 15 “amazing salads that will almost be the centerpiece” of the restaurant. Also, the restaurant will serve premium wine by the glass, draft beer, Italian-style espresso and cafe latte and homemade gelato.

The restaurateurs don’t have a location yet.

Posted by Max Brantley at 05:12 PM | Permalink | Comments [1]

feelin froggy?

Has anyone ever had better frog legs than at The Faded Rose? The picture above was taken by yours truly at the Rebsamen Park Road location last weekend.

Lemony, zesty, and the paramount of the friedoliscous arts in my opinion. Lightly breaded and deep fried in olive oil, butter, garlic, white wine & herbs. $6.50. I always get an order for an appetizer.

The question is not rhetorical. If you've had better frog legs- I wanna know about it. And please give directions.

PS FROM MAX: I just read a co-operative extension service news release that's bad news for frog lovers (and all of us, given general environmental implications). A mysterious virus is decimating the world's frog population, both in the wild and commercial crops.

Posted by Belly Boy at 08:29 AM | Permalink | Comments [4]

Tuesday, June 26, 2007 - 11:52:11

Speaking of Bar-B-Q...

I thought it might be fun to do a few BBQ related posts leading up to Independence Day. Many of us will be working the grills and smokers that day or on the weekend. To that end, I give you two of my favorite Arkansas BBQ ingredients.

Woody's Bar-B-Q sauce is from Waldenburg, Arkansas and is absolutely divine. It goes great on everything, like cereal for instance. Seriously- It's turned into one of my favorite store bought BBQ sauces. It's vinegar based, so its a little thin for some, but I find it perfect for basting ribs and other meats. "What's This!!" seasoning blend is from Newport Arkansas. This is my dry rub of choice. Goes great on chicken, ribs, brisket- you name it. You can get these at the Sauce Company in the Heights or at the State Capitol gift shop.

I would like to hear what your favorite BBQ seasonings and sauces are. Homemade recipes are strongly encouraged.

Posted by Belly Boy at 11:52 AM | Permalink | Comments [10]