Despite economic uncertainty and hardship, several brand-new restaurants — like Brood & Barley and Cypress Social — have popped up. Henrietta’s is still in the works, and a renovated Oyster Bar is coming.
Rhett Brinkley
Rhett Brinkley is the food editor at the Arkansas Times. Send restaurant tips and food selfies to rhettbrinkley@arktimes.com
Posted inDining
42 bar and table open for delivery, curbside
The menus will include daily specials, family-style meals and wine pairings curated by 42’s sommelier.
Posted inDining
Oh, good, waiting tables is worse than it used to be
Rhett Brinkley talks about what it’s like to wait tables during a pandemic. (Audio by Sydney Hunsicker and Jack Lloyd.)
Posted inEat Arkansas
Rock N Roll Sushi comes to SoMa
The new restaurant in the old Atlas Bar location is now open for dine-in.
Posted inDining
Cypress Social brings destination dining to old Cock of the Walk site
“Everything out there, the landscaping, the parking lot, the waterfall, we’ve completely redone. The whole idea was as soon as you come in, you want maximum impact,” Keet said.
Posted inDining
Maddie’s Place re-opens its doors, with a plan to ‘adapt and adjust’
Maddie’s Place, closed since mid-March, re-opens its doors with a slightly scaled-down menu, plexiglass dividers and a new air purification system.
Posted inDining
For restaurants, transparency about employee COVID exposure is “the absolute only way to go,” Bart Barlogie says
Restaurateur Bart Barlogie, of The Fold and Raduno Brick Over and Barroom says that when it comes to employee COVID exposure, “honesty is the best policy.”
Posted inEat Arkansas
Sami Lal takes the kitchen to the curbside
In the midst of a pandemic, Sami Lal solidifies his reputation as one of the most charismatic and charming front-of-the-house personalities in the Little Rock food scene.
Posted inDining
Quarantine Kitchens: Little Rock’s home cooks show us their eats
The Arkansas Times persuaded a few home cooks to tell us about their favorite meals during the extended stay at home, and about the ways in which their relationship to food has changed during the pandemic.
