What's cooking, June 28 

 Boulevard Bread owner Scott McGehee says he hopes to open a new wood-oven pizza restaurant in the next six to eight months. He and business partner and chef de cuisine John Beachboard plan on calling the eatery Za-Za Fine Salad and Wood-Oven Pizza Company. Beachboard says he thinks the restaurant will “revolutionize the way Arkansans think about pizza, like Boulevard’s done with coffee and bread.” McGehee says the pizza will be thin-crust, Napoli style, with fewer but fresher ingredients than typical pizza. Like Boulevard, it’ll be farm-supported and a completely green entity — everything will be compostable or biodegradable. McGehee says they’ll offer 10 to 15 “amazing salads that will almost be the centerpiece” of the restaurant. Also, the restaurant will serve premium wine by the glass, draft beer, Italian-style espresso and cafe latte and homemade gelato. The restaurateurs don’t have a location yet.

Rivermarket Mexi-Cuban restaurant Rumba, the dining half of Rumba-Revolution, has cut a chunk of its weekday lunch offering and expanded its weekend hours. The new schedule finds the restaurant open 4 p.m. to 11 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday, and noon to 9 p.m. Sunday.


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  • Re: The Root's the rage

    • LOL remember when this piece of shit paper had a real food blog? fuck the…

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