Food Feedback Friday: dumplings, buns, and benedicts | Rock Candy

Friday, May 10, 2013

Food Feedback Friday: dumplings, buns, and benedicts

Posted By on Fri, May 10, 2013 at 7:54 AM

The Pantrys lasagna
  • The Pantry's lasagna

It’s Friday folks, which means it’s time, once again, for everyone’s favorite food forum, the greatest place for gastro-gab in all of Arkansas—Food Feedback Friday. Last, week was a very busy food week for me and I suspect for many of you as well. With the warmer weather, seems like every food and drink fest in Arkansas is trying to squeeze itself into that small window of time between too cold and blisteringly hot.

This got me wondering—what are some of your favorite local eats to help beat the heat? Do you pine for ice cream? Are you jonesing for gelato? Custard? Shaved ice? Milk Shakes? Gazpacho? What helps you survive the almost unbearable few sweltering summer months?

Last week on FFF, Sammy enjoyed Southern Gourmasian’s chicken and dumplings, but preferred his order of “ol’ faithful, the pork buns.” Kar also chimed in, claiming that the Creole version of chicken and dumplings at Cheers are “DY-NO-MITE… a little spicy, great consistency and the dumplings are divine.” Numbernine enjoyed the chicken crepes at Café Bossa Nova and seemed to thoroughly enjoy them, but Nine really seemed impressed with the brownie sundae with salted caramel ice cream from Loblolly. Mordy was less than pleased with the handicraft of the new Italian kitchen at Lulav, stating that just by looking at the “handmade pasta” dishes “it was obvious that they had been sitting under a heat lamp for quite some time,” and “it was obvious that these pastas were not handmade.” Debeats was giddy over her Greek taco special at Baja Grill and was equally impressed with the corn chowder from Pressroom in Bentonville. What’sthat was disenchanted by Loca Luna, calling the crab cake benedict “awful…hardly any sauce, the yolk was hard, the muffin was soggy, and the crab cake was nothing special.” Lots more was said, and you can catch up on it here.

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