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Dining Out
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Heights Taco: Ark-Mex redux

posted: 05/28/2015 1:54 a.m. Comments 4

The opening of any new project from Yellow Rocket Concepts (Scott McGehee et al., proprietors) prompts considerable anticipation among central Arkansas foodies but none, perhaps, more eagerly anticipated than Heights Taco & Tamale Co. in the former Browning's Mexican Grill in Little Rock's Pulaski Heights.

TRANSITIONS

posted: 05/28/2015 1:43 a.m. Discuss

We somehow missed the move, about a month ago, of the Great Wraps Grill franchise outlet from 11400 N. Rodney Parham Road, Little Rock (next to Bedford Camera) to the food court at Park Plaza mall, 6000 W. Markham St., Little Rock. Hours are 10 a.m.-9 p.m. Monday-Saturday, 10 a.m.-6 p.m. Sunday; the phone number (501) 614-7907. Meanwhile, we've spotted signs at the storefront it vacated proclaiming that Al Seraj Mediterranean Restaurant is "coming soon." We'll keep you posted.

Selected restaurants

posted: 05/28/2015 1:42 a.m. Discuss

Weekly theme listings reflect a range of dining possibilities in central Arkansas, across a spectrum of settings and price ranges. Restaurant reviewers' visits are anonymous and all expenses are paid by the Arkansas Democrat-Gazette.

Grounded Gourmasian gratifies

posted: 05/21/2015 2:10 a.m. Discuss

The shtick is "Southern meets Asian." The story is food truck turns storefront (partially through crowdfunding, with more than $16,000 coming from 177 Kickstarter backers). The digs are roomy and clean, with blond wood, a strong black and red motif and a nifty ceiling installation that resembles floating matchsticks.

TRANSITIONS

posted: 05/21/2015 2 a.m. Discuss

Ozark Country Restaurant, 201 Keightly Drive, Little Rock, formerly the Little Rock branch of the Ozark Mountain Smokehouse, is apparently up for sale, with an RPM sign big enough to be visible from the nearby intersection of Cantrell Road and Mississippi Street -- particularly in the wake of the recent tear-down of a Cantrell Road strip center that contained a Shipley's Donuts to make way for a pending Slim Chickens. Except that RPM's Reed Gibbons, whose name was on the for-sale sign, told us that somebody stole the sign over the weekend. Neither he nor owner Dan Haase would he divulge any details, though Haase, while not exactly confirming that the place is on the market, did concede that "If somebody comes along" and wants to buy it, "it's a great piece of property." Meanwhile, he's continuing to serve breakfast and lunch, and keep the deck open in fair weather, seven days a weeks -- 6:30 a.m.-1:30 p.m. Monday-Friday, 6:30 a.m.-2 p.m. Saturday-Sunday. The phone number is (501) 663-7319.

Selected restaurants

posted: 05/21/2015 1:59 a.m. Discuss

Weekly theme listings reflect a range of dining possibilities in central Arkansas, across a spectrum of settings and price ranges. Restaurant reviewers' visits are anonymous and all expenses are paid by the Arkansas Democrat-Gazette.

Getting it straight

posted: 05/15/2015 2:57 a.m. Discuss

The Democrat-Gazette wants its news reports to be fair and accurate. We correct all errors of fact. If you know of an error, write: Frank Fellone Deputy Editor P.O. Box 2221 Little Rock, Ark. 72203 or call 378-3475 during business hours Monday through Friday.

Drinks to dessert, it's So good

posted: 05/14/2015 1:59 a.m. Discuss

So Restaurant-Bar -- an upscale Hillcrest staple since 2006 -- is part neighborhood pub, part Parisian bistro. Once primarily known for seafood, the menu has expanded in recent years, although raw oysters (from the East and West coasts rather than the Gulf) are still plentiful, and the priciest meal on offer, the Grand-Luxe seafood platter ($115), consists of 18 oysters, cocktail shrimp, mussels and crab claws.

TRANSITIONS

posted: 05/14/2015 1:48 a.m. Discuss

Dallas-based fast-casual pizza chain Pie Five Pizza is expanding into several states, including Arkansas, where it plans to open up to 10 stores, with two Little Rock outlets and one in Benton (addresses to be announced) opening within the year, the first Little Rock location expected to open this fall, according to a company spokesman. Rob Byford (with partner Michael Jett) holds the franchise for three central Arkansas Slim Chickens locations. The menu (PieFivePizza.com) centers on "a personal handcrafted pizza," with customers "choosing from a wide selection of fresh, artisan ingredients ... cooked in custom-designed, state-of-the-art pizza oven -- all in under 5 minutes."

Selected restaurants

posted: 05/14/2015 1:48 a.m. Discuss

Weekly theme listings reflect dining possibilities in central Arkansas, across a spectrum of settings and price ranges. Restaurant reviewers' visits are anonymous and all expenses are paid by the

Ira's Grill has a hill to climb

posted: 05/07/2015 2:07 a.m. Discuss

There's much to like at Ira's Park Hill Grill, but not everything.

TRANSITIONS

posted: 05/07/2015 1:50 a.m. Comments 2

West Little Rock's 1620 Savoy, 1620 Market St., has a new owner: Jeffrey Edwards, who recently finalized a deal to buy the place from Rush Harding III. Edwards says there will be some menu changes but the food will be very similar, aided by continuity in the kitchen. Joseph Salgueiro has been promoted to executive chef, and Tim Morton, protege (and nephew) of founder Evette Brady, will remain, primarily in charge of catering and off-site parties but also keeping the kitchen running smoothly.

Selected restaurants

posted: 05/07/2015 1:49 a.m. Discuss

Weekly listings reflect a range of dining possibilities in central Arkansas, across a spectrum of settings and price ranges. Restaurant reviewers' visits are anonymous and all expenses are paid by the Arkansas Democrat-Gazette. Bargain means a meal (without beverage or dessert) is typically less than $12. Moderate is $12 to $25. Expensive is $25 and up. To read recent restaurant reviews in their entirety, visit arkansasonline.com/restaurants.

Filled to gills for a few bills

posted: 04/30/2015 1:58 a.m. Discuss

Pete may or may not be lazy.

TRANSITIONS

posted: 04/30/2015 1:48 a.m. Discuss

As you may have gathered when you saw Emily Van Zandt's byline on this column for the past few weeks, she's been covering this patch while we've been away for a bit. (Thanks, Emily!) And so to start, we're still catching up to a few things that either didn't get covered or didn't come to light in the interim:

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