Food Feedback Friday: brisket, brunch, and basil | Eat Arkansas

Friday, June 21, 2013

Food Feedback Friday: brisket, brunch, and basil

Posted By on Fri, Jun 21, 2013 at 8:34 AM


Welcome back, my friends, to the greatest food forum in the history of humanity. We sincerely love all of your comments and lively discussion…and this week has certainly not seen a shortage of it. So let’s keep the chatter going this weekend with Food Feedback Friday. You know the drill, you tell us everything you know about the places you’re eating this week—what you liked and what you didn’t.

And there are lots of new places to try around town. Mellow Mushroom is packing them in out in West Little Rock. The Fold is pushing tacos down everyone’s throat (you can see what Michael thought about the place in this week’s print review). Mamacita’s is open up in the Heights…more Mexican. J. Gumbo’s out in WLR is worth a sample. Starlite Diner has re-opened in NLR, Pancetta in the Marriott downtown is doing classic Italian grub, and of course people are still clucking for Gus’s.

Last week on FFF, Slow Yeti had “been chomping away at all the Argenta and Hillcrest Farmer's market goodies” like Swiss chard, pork chops from Falling Sky Farms, and purple basil from Ethan’s Heirlooms. Mordy found some great vegetarian dishes including lunch at Café Prego and left very impressed with the veggie bruschetta, Raven was pining for pickled egg and pimento cheese from Capital Bar and Grill. Nolaguy was sorta disappointed by the new Vietnamese/Chinese spot on Asher, Mike’s Spot, stating “the vermicelli bowl was rather underwhelming, especially when compared to Pho Thanh My, which we tend to like. The pork, though tender, had little flavor, and the only veggies in the bowl were iceberg lettuce and bean sprouts (no carrots or cucumber).” Susie Q had mixed opinions on Cross-Eyed Pig in Riverdale, claiming that the beef brisket was good, but the ribs were not very tender. Sammy went to the Root for brunch and “tried a biscuit and gravy concoction with a fried pork tenderloin, and they nailed that tenderloin.” There was a whole heap more talk about food—you can check it out here.

So, tell us what we need to be eating this weekend. Listen, I know I push Mylo on you guys all the time, but I’m telling you…if you haven’t had their poached pear kouign amann, you have not yet lived life to its fullest extent. Good luck nabbing one, though.

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