December 03, 2010 Slideshows » News

Top 50 Breakfasts in Arkansas 

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Grav Weldon
Those boneless chicken legs are Southern fried and delicious and served up with housemade waffle wedges made from scratch. Pair them with the Smoked Gouda Grits for the best wintertime stick-to-your-ribs breakfast you can get for the price. Other menu items include Beignets with Lemon Curd and Bacon-Wrapped French Toast on a Stick.
Kat Robinson
The corned beef hash comes from beef corned and cured on-site and fresh vegetables, carefully balanced and sautéed before being served up with poached eggs, a hot flaky biscuit (with dairy butter and housemade jam) and a roasted tomato half. Serve it up with the fabulous house coffee and some orange juice that’s actually orange, and you have heaven.
Kat Robinson
a Wolferman’s muffin with a folded scrambled egg, Cheddar cheese, tomatoes, onion, black olives and bean sprouts. A real mouthful, but good for the body and soul. Also try the Vegetable Hashbrowns with 11 types of veggies, sour cream pancakes with blueberries and one of the house roasted coffees.
Kat Robinson
Chunks of real banana in the batter, preferably just one but if you’re buying me breakfast I’ll take two, dripping over the sides of a 12” plate and served up with hot syrup and butter.
Kat Robinson
Chosen with spicy potatoes, biscuits or toast, a couple of eggs and the country fried steak -- the most tender, tastily battered piece of country fried steak you’ll ever eat at breakfast. Of course you're going to have some of those complimentary cinnamon rolls as well.
Kat Robinson
Have yours made with a chef‘s suggestion, substituting shrimp for crab. The fantastic rosemary-laden shredded potatoes are phenomenal.
Kat Robinson
A Poblano pepper stuffed with cheese, eggs and onions, topped with avocado slices, tomato and sour cream served up with black beans and two very different salsas. A spicy and tasty breakfast.
Kat Robinson
An extraordinarily fluffy omelet full of tender shrimp and crabmeat under a decadent seafood cream sauce. Like silk on the tongue. Served with a hot fresh Wolfermann muffin and country fried potatoes.
Kat Robinson
A couple of eggs, some breakfast meat and pancakes. Get yours with the chocolate chips -- they’re milk chocolate instead of semi-sweet. Like having a chocolate chip cookie with maple syrup.
Kat Robinson
A three egg fold-over packed with Stoby’s own chili served up with shredded cheese, grits and biscuits. Guaranteed to warm you to your core.
Kat Robinson
A blend of eggs, sweet caramelized onions, fresh tomatoes and chilies in a folded tortilla, custom spiced to taste with a masala blend and served with chocolate-scented coffee.
Kat Robinson
Shredded beef and sliced jalapenos, tomatoes, onions and cilantro scrambled with eggs served with potatoes and beans.
Kat Robinson
Cinnamon rolls cut horizontally in half, battered and skillet fried. Probably bad for you, but oh so good.
Kat Robinson
A short stack of 8” rounds that taste like the holidays with warm spices and a big lump of margarine.
Kat Robinson
One of the gigantic biscuits smothered in gravy or in butter and jam really is enough. The big wheat-y and soft biscuits pull apart flaky. Anything else you choose is secondary to those biscuits.
Kat Robinson
Think Eggs Benedict but with jumbo lump crabmeat, served up either singly or in pairs.
Kat Robinson
Every morning before four, the cooks come in to make up fresh biscuits and sweet cream gravy from scratch. It’s the best dish of biscuits and gravy I’ve had in this state, hands down.
Grav Weldon
Made from grain milled right on site and served up with hot maple syrup, these pancakes are worth the climb to the third floor.
Grav Weldon
Fresh made bagels and caper-loaded cream cheese under this smoked salmon make this a great anytime breakfast. Pair it with one of the nearly 100 coffee drinks available.
Kat Robinson
The vegetables are sauteed before they ever see an egg. Served up in a fluffy three egg bi-fold covered in cheese. Get one of those great yellow biscuits with cream gravy while you're at it.
Kat Robinson
The huge softball sized rolls come with more icing than is necessary. Take-home Cinnamon Rolls fill a burger box and come with six ounces of icing.
Kat Robinson
A mountain of peppers, onions, tomatoes and potatoes topped with cheese and served with toast. Try some of the housemade salsa with it.
Kat Robinson
A dish worthy of a high dollar restaurant, the perfect blend of sweet and creamy to go with hearty wedges of French toast.
Grav Weldon
A Belgian waffle topped with chocolate and caramel syrup, pecans, chocolate chips and whipped cream. Incredibly rich, and so sweet you’ll need a French fry or hash brown antidote to survive.
Kat Robinson
Two eggs, biscuits, gravy and hash browns served up with a big nearly inch thick slice of ham. That ham’s baked on-site and has a unique and lovely salty texture and flavor.
Kat Robinson
The soft-tender meat and perfectly cooked eggs pale in comparison to the gentle chiding and good humor of the waitresses, who will break out into the worst-tuned rendition of “Happy Birthday” I have ever had the horror to hear at the drop of a hat. They remember repeat customers, too.
Grav Weldon
The ham is more smoky than sweet but always fork tender. The Angel Flake Biscuits, though, are good enough to enjoy on their own and deserve their own pedestal. Grand.
Grav Weldon
The chili has a great strong tomato tang to it, mix in with the cheese under that envelope-style egg wrapper and you have a manfood morning. The breakfast equivalent of the chili cheeseburger.
Kat Robinson
Made from fresh locally grown spinach leaves and locally harvested eggs and served up with seasonal fruit.
Kat Robinson
A cinnamon-and-brown-sugar encrusted creation served up with caramel and pecans. Though the pecans were short on my order, French toast with caramel sauce is divine.
Grav Weldon
Shreds of red potato thicker than hash browns but not quite homefry size, lovingly seasoned and buttered and completely irresistible.
Kat Robinson
Like a less sweet version of pineapple upside down cake, delicious with real butter and better with syrup.
Grav Weldon
Sweeter and better balanced than any other pancake we’ve had on our journeys. The sweetness is almost cake-like but with that firm texture a good pancake should have.
Kat Robinson
A two-fold golden yellow package packed with hot gyro meat, topped with cheese and served with toast. Have a piece of baklava, too.
Kat Robinson
Eggs, cornmeal-heavy sweet pancakes, grits and half-inch thick slices of fried all-beef bologna (cooked to burned “as should be“), served any time you want an artery-clogging breakfast.
Grav Weldon
The slightly malted batter of the big Belgian’s is a perfect match for syrup or for sweet strawberries and a pile of whipped cream.
Kat Robinson
A ground beef-and-American cheese creation served up with two biscuits (TWO!) and a side. They’ll give you more grits than you can handle if you let them.
Kat Robinson
The only breakfast buffet on my list offers up several types of breakfast meats, country fried steak, eggs and casseroles, biscuits and pancakes, oatmeal and grits and… well, it goes on from there, for just $6.50 a person.
Kat Robinson
Eggs served up with rice and beans and a pungently orange housemade salsa heavy on tomatoes, a little odd on its own but somehow just perfect when piled with all the other ingredients in a tortilla.
Kat Robinson
A traditional thin envelope-fold egg creation stuffed with mushrooms and packed inside and out with Monterey Jack cheese. In fact, you could say it’s a little egg and mushrooms with your cheese.
Kat Robinson
The corned beef comes out of a can but it’s plentiful; the hash browns are griddle crisp and the cathead biscuits are hand-formed.
Kat Robinson
Comes packed from end to end with ham, bacon and sausage in a golden crescent of protein. It’s served up with toast.
Grav Weldon
A full burger patty crumbled and melted together with American cheese in a fluffy side fold three egg omelet.
Kat Robinson
An envelope fold omelet packed with cheese and served up with hash browns and toast.
Grav Weldon
The waffles -- which enter the building as flour, eggs and such -- are extraordinary studded with more than an ample share of pecans.
Kat Robinson
A traditional ironed waffle topped with honest to goodness real strawberries someone picked around here, done the right way packed in a Cool Whip container and dusted with powdered sugar. It’ll make you think of childhood, if you’re about my age.
Kat Robinson
A thirsty, syrup sucking thick stacks of yellow six-inch rounds served up with pork or turkey sausage or a hamburger patty.
Kat Robinson
A stack of fluffy buttermilk ten-inch rounds studded with fresh blueberries, served with heated syrup and real butter.
Kat Robinson
Crispy pancakes on the thin side, good grits and best of all -- a “small plates” menu for smaller appetites.
Kat Robinson
So extravagant they include a half-order version for a couple of bucks left; the blueberry-pecan pancakes are a delight on their own but topped with bananas, strawberries and whipped cream they become something close to dessert. Yum.
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