I’ve been thinking for a while about the good old days, those days well before my birth when decent folk got together at 5 p.m. and had a good, stiff cocktail. I think we need to bring that back. I think it’s important to sit and talk and discuss and cheer one another on through…
Wright’s Barbecue is Doing All the Right Stuff in Northwest Arkansas
I’m just going to come out and say it: I think Wright’s Barbecue may just be the best barbecue in the state. It makes Texas-style brisket, ribs, hot link sausage, pulled pork (ok, so not Texas), smoked chicken, brisket beans, mac+cheese, loaded baked potato salad, cheese grits, coleslaw, bacon green beans, cold shiner bock beer, chocolate…
Jacob’s Wings and Grill Makes a Good Wing, But Could Use a Few More Family Touches
This review originally appeared as a guest post on Kevin Shalin’s wonderful blog The Mighty Rib as part of our monthly series called He Said, He Said. Here it is again, but with my expanded thoughts. I like to think of this as my director’s cut. I hope you enjoy it. In gastronomic history, the wings of gallus…
bluestem’s 10-course tasting menu has a lot of highlights, and a few lowlights
bluestem’s chef Colby Garrelts had been nominated for a James Beard Foundation Award for Best Chef – Midwest from 2007 all the way through 2013, the year he finally won it, and bluestem has been nominated as a James Beard Semifinalist for Outstanding Restaurant in 2015, 2016 and 2017. With all of this attention, bluestem…
Heirloom Bakery & Hearth Makes a Beautiful Biscuit Sandwich
Kibbey and I are starting the second day of our #KCEats trip at Heirloom Bakery & Hearth in the Mission Hills area of Kansas City. Kibbey is our resident breakfast aficionado, so what he says goes. He had heard about this place from several otherwise reputable friends, so this seemed a good bet. And it…
The Arkansas Soy Supper at Three Fold Noodles + Dumpling Co. Was a Real Hit
Most of you already know that my wife is a vegetarian, and that I occasionally dabble with making vegetarian food for her, like that time I made hickory smoked tofu on my smoker, or that time I made my own version of Chipotle’s tofu sofritas tacos. Well last night’s Arkansas Soy Supper was a real…
Lassis Inn is a Classic Catfish Joint
This review originally appeared as a guest post on Kevin Shalin’s wonderful blog The Mighty Rib as part of our monthly series called He Said, He Said. Here it is again, but with additional photographs and my expanded thoughts. I like to think of these as my director’s cut. I hope you enjoy it. There are a lot…
The Arkansas Times Heritage Hog Roast
I spent my afternoon today as one of the judges at the Arkansas Times Heritage Hog Roast. That’s a local Arkansas barbecue competition that uses heritage hogs. This year they provided the professional smokers with Boston Heritage Hogs developed and raised by Katie Short of Farm Girl Meats. (The amateur teams each received a pork…
The Steak Rules
While I’m sure such strong desires go back at least as far as our caveman (and cavewoman) days, steak has certainly had a special place in my own food memories going back to my childhood. Truth be told, we didn’t have much growing up (other than lots of kids and two hardworking parents), but every…
The Waffle House Still Rules, Mostly
This review originally appeared as a guest post on Kevin Shalin’s wonderful blog The Mighty Rib as part of our occasional series called He Said, He Said. Here it is again, but with additional photographs and further light editing. I grew up watching Alice and Happy Days on TV, and so I love the idea of a good…
K Hall and Sons is a Family Owned Winner
This review originally appeared as a guest post on Kevin Shalin’s wonderful blog The Mighty Rib. We had planned that we’d both review K Hall as part of our occasional series called He Said, He Said, but my cup runneth over and I far exceeded my word limits so Kevin posted it as a solo…
Restaurant Buenos Aires is Mostly a Miss
This review originally appeared as a guest post on Kevin Shalin’s wonderful blog The Mighty Rib as part of our occasional series called He Said, He Said. Here it is again, but with additional photographs and further light editing. I came to Buenos Aires knowing three things about Argentinian food, each of which made me very excited to…