Kat Robinson | Arkansas news, politics, opinion, restaurants, music, movies and art

Kat Robinson 
Member since Jun 3, 2010

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Author, foodways enthusiast, explorer, blogger, instigator, researcher, writer of eclectic things.

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  • Food, of course
    • Kat Robinson's entries on Eat Arkansas and elsewhere featuring Arkansas restaurants, cuisine and edibles.


On the road.

Updated on December 11, 2014 at 8:17 AM

Recent Comments

Re: “The case for the ERA, plus oyster suppers that welcome women

Got refused the changlce to purchase tickets.a while back. I will take my business always to McGehee, where the Mens' Club welcomes all and where the oysters are succulent.

I should note, Grav was turned away from shooting Slovak's shindig a couple of years ago as well. He was laughed at for his attempt. Leaves a bad taste in your mouth.

6 likes, 0 dislikes
Posted by Kat Robinson on 01/26/2019 at 7:40 PM

Re: “Kat-chicken, Kat-pickles, Kat-fish: Robinson does it again

True. It is #5.

Feel free to visit https://www.tontipress.com/p/welcome-to-to… to see more book details.

1 like, 0 dislikes
Posted by Kat Robinson on 01/08/2019 at 6:29 PM

Re: “Governor's School may move to Tech, and Rapert is hot about it

Tech is a marvelous school that is only now getting its just due. I applaud the decision to allow my alma mater to offer Arkansas Governors School in the coming year.

16 likes, 12 dislikes
Posted by Kat Robinson on 08/31/2018 at 5:15 PM

Re: “What's the oldest restaurant in Arkansas?

But Nick, it did not serve food at that point in time. It was a bar, a nightclub and a gambling hall. Food came in the late 1930s.

Sadly, it's time for me to revisit this again. Mary Maestri's has been looking for a home long enough to be considered defunct, and we've lost Broadway Rail Cafe in the interim.

Posted by Kat Robinson on 02/01/2017 at 9:05 AM

Re: “Cheese dip expert sets Texans, politicians straight on the national food of Arkansas

Scott... well, he's not wrong. Human beings have been drawn to cheese from the day milk was first carried in a mammal's stomach (anecdotal as that is). Our European, African and west Asian folks have been enjoying the delicacy in all its incarnations since long before the birth of Christ.

Our claim over cheese dip isn't just its origins or its prevalence on our menus, It comes from our very culture. In Texas (and yes, I have crossed that border many times), queso is an appetizer or side item with no more significance than salsa or guacamole. In Arkansas, our restaurants are judged on whether it's available, its color, its texture, and its flavor. It's a hallmark - look at the long fight the now-closed Juanita's had with Loca Luna over Blue Mesa dip - that's every bit as proprietary to Arkansas eateries as a barbecue joint's sauce. In Texas, it's a side. In Arkansas, it's a tradition.

9 likes, 0 dislikes
Posted by Kat Robinson on 11/04/2016 at 4:45 PM

Re: “Arkansas starts Food Hall of Fame

I cannot thoroughly convey how thrilled I am that our foodways, restaurants, cooks and dishes are finally receiving accolades from the populace of Arkansas, through a statewide program, sponsored by a state agency.

But I can try.

And thank you, Max, and Alan too, for the opportunities through the Times, Eat Arkansas and Arkansas Food and Farm. My gratitude is boundless.

12 likes, 0 dislikes
Posted by Kat Robinson on 09/09/2016 at 2:25 PM

Re: “Monday: An open line and the daily news roundup

Haven't been able to contact anyone in particular to confirm whether it's the end of everything, but the sign on the door at Chip's Barbecue marks its West Markham location closed. 55 years, out with a whimper. Here's what I wrote when Mr. Chipman died in 2012. http://www.tiedyetravels.com/2012/07/goodb…

3 likes, 0 dislikes
Posted by Kat Robinson on 07/11/2016 at 11:51 PM

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