Table 28 is a 10 on the dining scale 

As they moved into the former Vesuvio Bistro space — in the Best Western Governor's Suites in West Little Rock — the folks behind Table 28 knew they had a tough act to follow.

Thankfully, executive chef Scott Rains is not afraid to take a few risks — willing to flavor his menu with tasty bits you won't find anywhere else in Central Arkansas.

He brings a love for this region's abundant local produce, meats and artisanal products to Table 28. He's committed to sourcing local ingredients whenever possible and hopes his restaurant can continue to foster a strong relationship between local producers and the burgeoning Little Rock restaurant scene.

Table 28's menu starts with a dozen or so "small plates," a tapas-style selection ideal for sharing. We first sampled the "Quail Bird Lollipops" ($11) — ground, seasoned quail, formed into meatballs and sauteed until slightly crisp. These are topped with a rich and spicy Tabasco butter and gorgonzola fondue. The quail was soft and flavorful, the Tabasco and gorgonzola played together extremely well. A fabulous beginning to the meal. We continued with a spectacular oxtail dish ($9). Oxtail is a soft, fatty meat and, when properly prepared (as this dish was), it's delicious. This dish featured braised oxtail resting on a slice of crusty, chewy bread, topped with a horseradish cream, and fried onion strings. The garnishments were perfectly complementary to the meat.

But we were absolutely floored by the "Crispy Squid Filet" ($12). This was squid unlike anything we'd ever tasted. Delicate and yielding, its consistency approached that of a soft, melted cheese. Its flavor was mild, not fishy, and each long, thin, strip of squid was perfectly breaded and fried crisp. It came paired with a ginger-chile dipping sauce. Absolutely lovely.

Salads included a nicely done Caesar kale ($7) with parmesan, salty anchovies, and house-made croutons using Boulevard bread. Even better was our "Warm Bread Salad" ($8), with crispy sauteed cubes of bread, bright red and orange grape tomatoes, sweet onion, tomato basil and crescenza (a soft, creamy cow's cheese similar to brie). We've probably never wolfed down salads with as much enthusiasm, and it quickly became clear that greens are not an afterthought at Table 28.

When entrees were served, nothing could have prepared us for the presentation of the aged ribeye "Tomahawk" ($59). The size alone was staggering. This slab of beef is as large as your face and comes dangling on a foot-long bone. This is a celebration steak. It was decorated with thinly-sliced, fried onion rings, paired with a bleu cheese fondue. It was an absolute showstopper. Not only was the ribeye visually appealing, it was cooked perfectly, a gorgeous medium-rare. Don't be surprised if this steak becomes a local legend.

Our server highly recommended the "Tongue and Cheek," ($24) touting it as one of the chef's signature dishes. Here beef cheek and tongue are slow-cooked in red wine for hours until the mixture practically crumbles under a fork. The beef is topped with crispy fried leeks and horseradish cream, and finished with a handful of baby greens. It's no surprise that Chef Rains is particularly fond of it. Our sides included creamy buttermilk mashed potatoes ($6) flavored with boursin. The result is a smooth, buttery potato dish that had us singing its praises with every spoonful. The fried Brussels sprouts ($6) are studded with crisp bacon and toasted pecans. Frying the sprouts gives them a slightly burnt, nutty flavor and renders them tender and soft inside. We were filling up fast, but we could not stop eating them.

We finished with a fine dessert course. Most notable was the sticky toffee pudding ($8). This is a thick, dark, and sweet cake-like pudding, served warm in a deep ramekin. It comes topped with whipped cream, blackberries, and crunchy hazelnuts. It was bliss. The texture of the pudding was perfect — creamy, moist, a little runny — and the perfect end to an extraordinary meal.

Table 28

1501 Merrill Drive

Little Rock



5 p.m. until 9 p.m. Monday through Thursday, 5 p.m. until 10 p.m. Friday and Saturday.


Credit cards, full bar.


Speaking of Table 28

  • Top chef

    January 26, 2017
    Scott Rains continues to wow at Table 28. /more/
  • The marrow of the matter

    January 23, 2014
    Perhaps bone marrow is not for everyone, but it’s something everyone should at least sample for themselves. I’ve heard it described as “gravy butter” before, and that’s a fairly decent description—meaty, fatty, and spreadable. /more/
  • The 5 Best Bites of 2013

    December 20, 2013
    We’ve been fortunate to sample many delightful dishes this year, and we’ve choked down our share of less than stellar meals as well. But there are always those dishes that stand out in our minds, the food that lingers around in those pleasure centers of the brain, the flavors that we just can’t seem to stop thinking about. And so, here we present our 5 Best Bites of 2013. /more/
  • Take your seat at Table 28

    August 27, 2013
    Table 28 has now made its home in Vesuvio’s old space. Their menu represents a rather significant departure from what Vesuvio was offering, but I imagine that once Little Rock residents get a taste of what the new occupants are serving up, there will be very little mourning and lamentation for the relocation of the old Italian establishment. /more/
  • More »

Related Locations


Showing 1-1 of 1

Add a comment

Subscribe to this thread:
Showing 1-1 of 1

Add a comment

Readers also liked…

Latest in Dining Review


© 2019 Arkansas Times | 201 East Markham, Suite 200, Little Rock, AR 72201
Powered by Foundation