Eat Arkansas

Great. Just what this state needs. More charbroiled, cholesterol-laden, deep-fried grease on a stick, etc. If the space reserved for "Dick's" is where I think it is, it seems that Las Casitas del Valle and Bubba and Garcia's have been dismal failures in less than a year and a half (or so). The problem? Totally marginal, unoriginal food with equally played-out concepts. Boring, boring, boring. Plays like a broken record, so you might as well call it "Chili's + Mexico Chiquito or Some Such Type Restaurant Place."

Suffers the same fatal flaw all mini-restaurant "empires" in Little Rock have. Sub-par food, apathetic service, wine lists for people in a coma... It's just dandy when the food you serve barely hovers over acceptable, so long as the owners can continue to turn those profits. Hey, I know that everyone is entitled to make as much money as they can get their hands on, but I think it sucks when someone who once presumably loved food sells out for mediocrity- a trend that is exemplified by each of the restaurants mentioned above. I wouldn't serve Browning's breakfast to a stray dog.

I'll stick to the (very few) restaurants with a real culinary soul and options for those of us who prefer food that is GOOD for the body and mind.

Why in the hell would he keep the chef from Las Casitas? The food was awful and it went out of business. You're all over it, JenJens. Amen.

Actually the food at Las Casitas was brilliant when it first opened. They just were in over their heads with multiple issues, and the food suffered. But that young man makes the best mole I have ever had, outside of homemade from my friend from Puebla. And his red and green sauces were amazing. In fact, until the food suffered later on, I thought it was too good for Little Rock and wondered how long it would last among the Brownings and Hacienda set.

Cheers, Nemo. Sounds like a stupid, recycled idea with food designed to make your arteries explode upon visual contact.

If anyone's gambling on a new restaurant opening anywhere in this town, I'd place my bets on Scott McGhee. I'll count my lucky stars that he understands the nutritional value of food and that he really seems to care about the dishes he serves to his customers. And to top it off, he does what he can to reduce the impact his restaurants have on the environment. It's totally respectable. I breathe I sigh of relief when business owners demonstrate the ability to think about something other than themselves.

Which semester of culinary school do you suppose Richard Harrison and his business partners stumbled upon this nugget?

Vienna Beef hot dogs (Vienna? That sounds fancy-like!) + catfish po' boys + "fish" tacos = a stroke of gastronomic brilliance.

"Come to Dicks for your next seraing episode of acid reflux!" Will they serve deep fried butter squares for dessert?

Jen, Vienna Beef hot dogs are from Chicago and I'm sure a Chi-town native would say they are an essential element of a "real Chicago hot dog". They're pretty high quality and good. Fish tacos are pretty common in southern CA.

JenJens, I agree with you about 95% of the time, but EY is right about "Vienna" being a brand name of 100% beef hot dogs.

With respect to fish tacos, I have tried a few places around here but have yet to find one I really like. That may be a March quest ... to seek out fish tacos.

Dick's American Cantina sounds pretty cookie cutter right now. While I respect the owners and the desire to turn a profit, I think we are getting to the point here that more places can do something interesting and original.

I know what a Vienna Beef hot dog is, thanks EY. I'm also aware of what fish tacos are-- love to make them myself with fresh, self-caught Alaskan Halibut. I added quotations because I imagine that if a restaurant serves hot dogs on its menu, then you can go ahead and lower your expectations as far as quality fish is concerned.

Yes, Joel- point being that it's a very typical new restaurant- for Little Rock, anyway; one that serves low-quality, high-fat/high-cholesterol food. And I personally find this trend to be pretty disgusting. Eating well is a choice that everyone can and should make. I just wish there were more restaurants that encourage healthy eating behavior in Little Rock.

I always say the best food is the food you make yourself- not one good fish taco recommendation has occurred to me. Fresh Market sells Alaskan Halibut, but the price mark-up is outrageous.

I've been working on a good fish taco recipe, and I'm getting close.

I lightly grill a mild white fish like tilapia with lime/salt/pepper/olive oil.
Heat white corn tortillas on a dry skillet till they start to show some color. A
Add the fish and shredded cabbage, cilantro, avocado slices, more lime juice, and a white sauce that I haven't quite figured out yet. Something like Ranch, but not much is needed. Roll this up and start on your next one.

Serve with quinoa and some pico on the side.

Quinoa is the best grain ever, and it's big fun watching people as they discover this new food. You can find it at Wild Oats/Whole Foods in the bulk section. Don't know any other locations to find it. Rinse the grain thoroughly under running cold water and let it drain a few minutes. Cook like rice: 1 part quinoa to 2 parts water. Add 1 tsp salt per cup. No oil needed. Bring to boil in a small pot, cover and simmer for about 15 -20 minutes.

The leftover grain makes a dandy salad too!

Pollen

Great fish taco recipe- I think the shredded cabbage is essential. Same goes for the lime juice and cilantro... Have you ever tried grilling fish and replacing the tortillas (I always use whole wheat tortillas) with endive? The leaves are just slightly bitter, but sturdy.

An alternative garnish I really like is spicy shoepeg corn. It's simple: gently simmer minced garlic and jalapeños in olive oil and about a tablespoon of butter (I know, everything in moderation). Add shoepeg corn, salt and pepper to taste. If you like something with a little heat (and something sweet), this does the trick. Plus, it's pretty and adds color.

Other fish faves:

Grilled Salmon Cakes served on top of a bed a baby arugula and spinach, w/ red onions and homemade Garlic-Dijon-Thyme- Balsamic Vinaigrette (I don't know how to make the dressing title sound any shorter).

(Lightly) fried -use Panko crumbs- halibut chunks with Creamy Parmesan Orzo...

I'm intrigued by Quinoa, which admittedly, I have never tried. Thanks for the tip.

This is making me hungry.

Jen, you stoopid slut...

Thanks for a good thread guys!

Since we're on the topic, we're planning a fiesta soon and I'm looking for a good margarita recipe on the rocks recipe using fresh lime juice.

You guys got any ideas?

Thanks JenJen! Those are great ideas. I figure the corn is canned? I've found it frozen, but it comes with a sauce, and I prefer to make my own sauces.

I was thinking last night about the fish taco sauce, and I think I'm going to try a simple chipotle mao. I think the ranch flavours would distract from the general theme.

I'm not really a fan of endive. I just can't get over the bitter.

I'm also working on a smoked salmon/fresh salsa/avocado thingie rolled up in a romaine lettuce leaf. The one time I tried it, the results were really nice. When the tomatoes show up and it's really hot and nasty outside, I'll attempt to reproduce it. The cool fresh flavors are really nice in the Summertime.

BTW, it's nice to fine another foodie! Keep up the good work!

JenJens - Hot dogs are one of my great weaknesses, so I have trouble faulting places that have really good dogs.

Pollen - Agreed, quinoa is darn tasty and useful

Basil - My favorite margarita recipe comes courtesy of Jeffrey Morgenthaler(12 years of bartending/bar managing/mixology in Oregon and excellent blogger):
6 cups gold tequila (you'll need two fifths for this)
2.5 cups triple sec (just a fifth, please)
2.5 cups fresh lime juice
2.5 cups fresh lemon juice
2 cups simple syrup

Mix ingredients together in gallon container. Don't forget to refrigerate! When ready to serve, pour mixture into a 16-ounce glass filled with ice. Salted rim is optional.

Makes 21 margaritas.

Ole!

Thanks Joel...

Pollen, Joel:

Agreed, and agreed. I'll ignore Basil.

Yes, shoepeg corn is canned- drain juice.

Chipoltle mayo would be super simple in a food processor- and YES, better than Ranch. I think all the artificial xanthansidoprothelium gums and various other unidentifiable
"ingredients" might really ruin a fish taco.

On hot dogs: Damn, I know they taste good, but I can't eat them without experiencing serious remorse. But that's just me. Eat Away!

I love food and foodies, alike. Except for Basil. Basil on this thread, anyway. The herb itself is divine.

So thanks yourself, Pollen. The Natives sometimes get really restless when you start dissing on boring-as-sh*t places (too many to name) in this town that people flock to for some inexplicable reason.
People are apathetic, you know?

Food though- food is something to really get excited about. It's good to see others who are into it!

It's an SNL reference and was meant as a compliment, but, if the shoe fits...

Basil:

Oh. Dumb me. Reference right over the head, and I actually like SNL... well- certain seasons with certain cast members, that is.

Sorry- I plead ignorance!

I went to Browning's recently, and i was VERY satisfied. There food is delicious, and they have really tried to make things healthier. The owner was actually at the restaurant, and was very nice. It has a very casual atmosphere, and great food. They have expanded their menu, and now offer steaks, fried chicken and catfish. They also have(guess what!!) WHITE CHEESEDIP!! Some of the people in my group remain faithful to their traditional yellow cheesedip. But their new white is very good.