Eat Arkansas

Hey, do I look THAT old? She's my daughter! ;-)

I do love that there's a fine-dining establishment where I feel comfortable bringing a small child. I absolutely believe that it's a parent's responsibility to ensure that children are well-behaved in public, and I appreciate that the staff at BNR gives me every possible help in this regard with little touches like the immediately-delivered-to-every-child fresh fruit and cheese plate, which cuts down on pre-dinner boredom and fidgeting. Bella's been going to Brave's since she was 2-ish.

Oh, the walleye almost brings a tear to my eye.

So far junior has not accompanied mrs mann and myself to BNR the handful of times we've been, but maybe he's due.

Don't feel too bad, Belinda. I've had carnies at the fair bark at me to win a bear for my grandson; and souvinir vendors at the Traveler game ask if I wanted to buy a baseball for my grandson.

The difference is that I DO look that old, I guess.

souvenir

Happy birthday (a little late), Belinda. And thank you, thank you, for taking repsonsibility for a "well-behaved in public" young'un. Yeah, I know they can sometimes be a trial, but you can tell through it all those parents who make the effort.
Oh, and the granddaughter bit? I think there might have been a bit of confusion because the candle photo was entitled " . . . Today 65". I'm guessing this refers to the number of photos in the series but it seems to infer you are 65 today. Between that and the "granddaughter" business, I'll admit to a bit of confusion -- although that's my usual state, I'm afraid.

Yep, 65 in a series of daily photos! My mother isn't even 65 yet...and *my* grandmother was also at that dinner. ;-) At 41, though, I feel a good bit older than a lot of moms of preschoolers, I can tell you that!

we have made braves our special restaurant for years. it has always been a little casual for a nice restaurant but that is ok. last night we had to sit next to a couple where the guy wore a backward baseball cap although his date wore a pretty dress. they were accompanied by some yahoo in jeans and a crummy t shirt with the tail out and flip flops. it took away from the experience. i don't pay 80-100 for a meal and tip to eat with people like that.

I don't pay 80-100 for a meal in a venue that looks like an upscale version of Ruby Tuesday and serves stale, dried herbs on top of French Onion soup. Does it really cost that much more to invest in fresh thyme or oregano? No. Nor, do I think any self-respecting chef should contradict the name of his "Brave New" venture with conservative and sometimes unhealthy, fattening southern fare. It's boring, bland, boring, uninspired and boring. There's absolutely zero atmosphere to distract you from the fact that you're dining in a random office building. And furthermore, on the note of dress, is there anything particularly classy about servers in Polo shirts and khaki pants? No. It looks unprofessional, but at least it matches the style of the unsightly carpet.

OK, JenJen, I'll bite- you're way off base. If you don't like it, don't go, but for anyone who may be contemplating BNR, just go- you'll be glad you did.

BNR has been my favorite place in Little Rock since the Staek & Egg location. I have never, ever been disappointed. The river view is great. (aside- after the spouse and I spent $80 for a truly mediocre meal at Cajun's last week we agreed that we'd have had a better meal for less money at BNR)

When I go, I get the special almost every time. I don't care what it is, it is always fresh, ample, and delicious. The fish dishes are superb. You can always count on a delicious sauce. Peter does a great job of buying fresh, local foods.

Entrees run mostly in the $14 - $20 range and they'll include good side dishes and a salad. The soups are outstanding. Expect to pay around $25 per person, excluding alcohol.

I'll bet Mr. Brave knows that he could lower the lights and throw more candles around, maybe put up a few trendy dividers and such. I suspect he doesn't because he wants to emphasize food first and foremost. That said, the place is casual and so am I. Khakis and a polo? I think that's what I wore last time I went. Sorry if that offended you, JenJen.

I'm with you, Amanita. BNR has been my "special occasion" place of choice since the old location (I love that you called it "the Steak & Egg" location), and I've never had anything that wasn't fresh and inspired, and have certainly never been disappointed.

One weekend we had dinner one night and BNR and the next at Capriccio's...there was certainly no comparison between those two, as BNR trounced the other place soundly. So I understand what it's like to be disappointed in a fine dining experience, but it's never happened at Brave's.

No one is offended. I just don't like the place, and believe me, I will never waste my time or money there again. On the note of clothes (again), I was only responding to some one else's complaint about what other customers were wearing and suggesting that the waiter's uniforms look dated. It's just kind of. cheesy.

Maybe I just went on an "off" night, but the experience was so unbelievably underwhelming for everyone at my table that I couldn't even begin grasp how this place had been repeatedly voted Best Overall Restaurant in LR two years in a row. It's symptomatic of Little Rock being behind the food curve- in general. Too many people play it safe with constructing their dishes. I think it's wonderful that Peter buys local produce and (some) people buy into all the hoopla that surrounds Brave New. But dried herbs on top of one of the most bland-tasting French Onion soups I've ever tasted anywhere is totally unacceptable for a place that is allegedly one of LR's finest. That's just lazy. Fresh herbs don't cost heaps of money and have an enormous impact on the quality of a dish.

People can wear whatever they want-servers, customers, whatever- but if sophistication and elegance (or even "fine" dining) is what you're after, then Brave New really, really misses the mark on many levels. It's behind the times and a little too square for my liking.

I don't get BNR. Like Food by numbers. Same thing year after year, same way, arranged in the plate in the same stupid order.

It's like Groundhog Day for restaurants.

Frankly, rright now in Little rock, there is not one stand out restaurant in my opinion. There are good restaurnats but none that make you go "wow."

I expect that we willl see something special when the Capital re-opens.

Just call me "square," then, because I've eaten at fine restaurants in major cities all over the country, and BNR stacks up quite well, IMO.

I once had a really great bowl of French onion soup at Sardi's in NYC. Does that mean their whole menu and dining experience is excellent? Um, no. I've also had single dishes here and there that I didn't like, and still classify the overall dining experience as good.

If this is "behind the food curve," then I'm quite pleased to be behind, in this case.

Stack up quite well? Then how do you justify this response from one of BNR's servers?

"What do you think of this bottle of wine?"

"Um. I don't know. It's... good. I guess."

WTF is that? That stacks up quite well? Are you serious?

Look, the reasons behind my disregard for BNR are totally justified if you measure a restaurant's quality based on several points of merit. Like stemware, for example. When I sit down to enjoy a nice glass of wine, I really don't want it to be poured in some fingerprinted, squatty, narrow rimmed glass. Wine is supposed to breathe, not be partially suffocated- is it not? Furthermore, when I pick up my silverware, I expect it to be clean and (again) without smudges from someone's fingers all over it. And as far as seasoning is concerned- which is the fundamental element to a dish that either uplifts it or ruins it- using dried herbs to dress a plate is absolutely laughable. I'm not saying that dried herbs don't have their purpose, because they obviously do, but fluttered across the top of an $18 plate isn't one of them.

Someone's soul should come leaping off the plate when I spend my time and money in a fine restaurant because food, after all, is a lot like art, and like a fabulous celebration - if designed as flawlessly as possible from start to finish. It should be well thought-out and passionately executed. And that, to me, is NOT (by a long shot) what goes down at BNR. It's middle of the road, at best. But the view is unmatched. As IABL pointed out, it's "like food by numbers." Same old, same old. Two words that don't exactly help a restaurant's image.

It's not just about one dish being good to very good. Everything, and I mean everything, matters during a dining experience. The wine list should be sophisticated and smart- unlike 98% of the restaurants in LR who passively choose to sell wines by the glass that you can buy in a liquor store for $10-12/bottle. And that doesn't mean emptying your wallet because there are THOUSANDS of really outstanding wine selections that are affordable for every budget. Any talented distributor would tell you that. Service should be on point and that includes the servers actually knowing what types of products they sell, what they taste like, what pairs well together, etc. There should be some semblance of an atmosphere- any atmosphere- like music, candles, ambient lighting (all of which BNR is devoid of). And above all, the food should keep you talking until well after you've paid for your check, especially if you throw down good money for it.

-And someone, please, get rid of the carpet that looks like it belongs in your dentist's office. It's just gross to look down and see remnants of meals ground into the floor.

I've been fortunate enough to eat incredible food in various parts of the country, as well. And I have never been more unimpressed by a hyped restaurant as I was by BNR. Too many misfires. It seems to cater to a crowd that prefers the safety and conservative nature of things like Tilapia and Trout- two menial species of fish, one that I can catch on my next camping trip. The menu is not even exciting to read. And it should be. You should be dying to order. Predictable food is not inspired food, and if you're not inspired, then why the hell do you cook?

Little Rock is behind the food curve, except for exactly two restaurants that consistently turn out superb dining experiences. The food scene here is (mostly) the equivalent of a driver being half asleep at the wheel, and BNR is a fine example. And in the end, that just thankfully leaves more room for people like Donnie Ferneau, Scott McGhee, Brian and Eric Isaac, newcomer Lee Richardson, and wine expert Lee Edwards to take over and shake things up a little. The longer a restaurant's overall experience stagnates, the longer I will stay away. My loyalties lie with the food/industry-savvy chefs and wine connoisseurs who promote change and run restaurants that reflect progress. Period.

Ugh, I'm not even going to slog through the above comment. You win, JenJens, OK? You are right, and those of us who enjoy BNR are wrong. You have a far superior, more sophisticated palate and much more genteel sensibilities than I do. You are much, much better than me. I give.

Oh, and I don't drink, so wine snobbery is well outside my realm of knowledge. You win there, too.

I'm with Belinda... JenJen wins. I had no idea that my dining experiences at BNR were so shallow. Duped by my own ignorance I guess, and all the while thinking that I was enjoying myself. I am so ashamed.

That said, I've heard Donnie Ferneau and Scott McGee both sing the praises of Peter Brave, so they're dumbasses without taste, too, I guess.

This is so confusing. More gruel, please.

For the love of Food,

Every time someone (me) digs into BNR for totally legitimate reasons, people throw fits and cry snobbery.

If people like eating at BNR, that's wonderful! Sing praises to Peter Brave all day long! I really don't care!

I don't like the pace and I know my reasons are justified- just as everyone is justified in liking it. I simply don't "get the hype." That's it. And yes, as far as sophistication is concerned, it's lacking. But that's OK, too. It just depends on what kinds of qualities YOU (personally, as an autonomous, individual, cognizant human being) look for in a restaurant.

Moving on now.

Oh, and for the record, no one said anything about anyone being a dumbass, except for Amanita.

I also don't give a "flip" if Donnie Ferneau and Scott McGhee are fans of Peter Brave. By all means. They too, are free human beings to make decisions about what they like, just as everyone else is.

I thought this was a public forum- not a place for sulking?

Just speaking for myself, it's not about sulking, it's about being sick of the argument. And, admittedly, a little tired of being mocked, later backtracking aside. When I said, "you win," I meant it. I surrender, and concede your every point, if only it will end this.