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Late night at Ferneau and downtown pizza

Forgot to add this last week:

Chef Donnie Ferneau reports that he's ending lunch service at his upscale Hillcrest restaurant Ferneau and adding a late-night menu, which he'll offer from 10 p.m. to 1 a.m. Thursday through Saturday. Items on the menu, like an open-faced barbecue short-rib sandwich, tuna nachos, chicken-fried pork tenderloin and shoe-string fries, will be priced lower than dinner entrees, Ferneau says. The new menu went into effect today last Thursday. Ferneau says he'll also host live music Thursday through Saturday and a movie night in his private dining room on Thursdays.

The Courtyard by Marriot Downtown, in the First Security Building on President Clinton Avenue, is now offering Hunt Brothers Pizza in its lobby bar for dine-in, pick-up or delivery in the downtown area. Pizzas come in 12-inch sizes only, with thin or hand-tossed crust and an unlimited number of toppings for $13. Place an order by calling 975-9800.

Comments

"Hunt Brothers Pizza in its lobby bar for dine-in, pick-up or delivery in the downtown area. "

I'm pretty sure that is the same brand I see at random convenience stores, not something I'd expect for sale at a mid-scale hotel.

Hunt Brothers Pizza? Gimme a break....all that stuff does is make a fine bowel movement. Not one ounce of decent ingredients or even the remote hint of homemade wholesome goodness.

I am sorry I never got to hit Ferneau's for lunch, but a late night bar food menu sounds great.

The flurry of posts reminds me of how much I need to send in. I have at least 4 or 5 meals photographed.

Send in? To who?

Send in? To who?
Posted by: Wellwood

Just in case no one else answers...Joel has contributed some fine recipes and photos to this food blog.

Send 'em in!

Sorry. I have gotten busy and just get about 80 pics from my camera onto the computer.

I hope to get some more posts here this weekend. Some good lunches during the week, a restaurant, and a nice dinner or two.

Again...to who?

To the eat arkansas food blog.

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