Nothing beats the sweet and refreshing taste of our Summertime Rosé Sangria
1 c. fresh strawberries
1 c. fresh raspberries
1 lemon, sliced
1 750ml bottle Rosé wine
3/4 c. raspberry flavored vodka
2 c. lemon sparkling water
Mix all ingredients. Chill then serve over ice. Garnish with mint and lemon slices.
Chef Casey Copeland focuses on locally sourced, fresh—and delicious—fare at Hot Springs’ newest restaurant, The Avenue
Chef Casey Copeland is carving a new path when it comes to dining in downtown Hot Springs. The Texas native is no stranger to the Arkansas food scene having served as executive chef at Little Rock’s SO and been named the winner of the 2015 Arkansas Hospitality Association’s Iron Chef competition, among other notable posts. Copeland feels as though he has found his niche in The Natural State, and now is hoping to make locally sourced cuisine a favorite for diners at The Avenue, his popular new restaurant located inside The Waters Hotel. “I want to bring a better dining scene to this area. I want to be able to use all the local farms we can and also grow produce onsite here for use,” Copeland says. “I’ve built some relationships with local farmers, and I have transitioned in my cooking. I use less seasoning and instead take these beautiful ingredients and highlight them with just a few notes.”
The Avenue currently offers dinner service Wednesday through Saturday with a menu that changes every five to six weeks according to Copeland. “I love to have something new and I don’t let things get stagnant,” he says. Examples from their current offerings include grilled free-range chicken, Southern paella, and duck confit tacos as well as the filet and scallop recipes seen on the following pages. Each dish is served in a tapas or shareable-plate style, encouraging diners to linger, converse, and enjoy the experience. In mid-April, they also began hosting a Sunday brunch which Copeland says allows him to get back to his roots with favorites such as biscuits and gravy, breakfast tacos, and eggs benedict—all at $6-15 per plate.
As for the aforementioned onsite garden, Copeland already hosts hives of bees on the rooftop, allowing him to produce his own honey and he has plans to install tower gardens that will also supply the restaurant. Equally exciting are the owners plans for a rooftop bar, which will allow guests to take in views of the spa city. “There was a rooftop bar near a place I worked in Austin and it was always the place to be,” Copeland says. “I want to be a part of bringing that here. I have some great ideas coming forward; I have a great staff and ownership behind me, and we’re excited about what’s happening here,” the chef says.
Cold Smoked Filet with Whipped Cauliflower, Red Pepper Coulis, Charred Onion Petals & Fried Leeks
Cold Smoked Filet
PREPARATION
Start smoldering wood chips in a smoker grill without actually starting the fire. Place filets in the grill chamber away from any possible heat, but still allow the smoke to surround them for 3-5 minutes. Remove from grill. Allow the meat to rest in the refrigerator until you are ready to grill it. Grill on an open fire to desired level.
Whipped Cauliflower
INGREDIENTS
3 cups cauliflower florets
heavy cream (enough to cover cauliflower)
¾ tablespoon salt
1 teaspoon granulated garlic
PREPARATION
Cook all ingredients in a pot on medium heat until cauliflower is very tender. Transfer to a blender and puree. Place in a container in refrigerator to cool. You can spoon or pipe onto plate or into charred onions.
Red Pepper Coulis
INGREDIENTS
5 red bell peppers; charred until black on all sides,
and then deseeded
1 carton of chicken stock
½ teaspoon granulated garlic
½ teaspoon onion powder
½ teaspoon smoked paprika
1/8 teaspoon cayenne
zest of one lemon
PREPARATION
Place prepared bell peppers in a large pot; cover with chicken stock and spices and bring to a boil until slightly reduced. Transfer to a blender and puree the bell pepper mixture until smooth. Add the lemon zest and pulse a couple times to finish.
Charred Onions
INGREDIENTS
1 yellow or white onion
olive oil
salt
pepper
PREPARATION
Remove the skin of one yellow or white onion. Rub with olive oil, salt, and pepper. Cut in half and roast in oven at 350°F for 10 minutes. Remove and transfer to a smoking hot pan to char the flat sides and blacken the edges. Cut into strips to act as cups for the cauliflower whip on the plate.
Sea Scallops with Truffle Potato Coulis, Spinach Oil, Roasted Purple Cauliflower and Black Pepper Tuile
Truffle Potato Coulis
INGREDIENTS
3 Yukon Gold potatoes, peeled and diced
heavy cream (enough to cover potatoes)
1 cup chicken stock
½ teaspoon truffle oil
salt and pepper, to taste
PREPARATION
Place potatoes in a small pot and cover with cream. Cook on medium heat until potatoes are very tender and soft. Transfer to a blender and add remaining ingredients. Puree until silky smooth.
Spinach Oil
INGREDIENTS
6 cups spinach
3 cups canola oil
1 teaspoon salt
cheesecloth
strainer or China cap
PREPARATION
Blanch spinach in boiling water for 45 seconds. Remove and place in an ice water bath to shock, so the bright green color remains. Strain, making sure to remove all ice and water; use your hands to ring remaining water out of spinach. Place in blender with oil and salt. Puree until smooth. Place cheesecloth inside of a strainer, creating a lining through which the spinach oil will pass. Hold the lined strainer over a large bowl or container that can catch the oil, and begin to pour the puree through the strainer. Allow to drip until the beautiful green oil has finished running.
Roasted Purple Cauliflower
INGREDIENTS
cauliflower florets
melted butter
salt
pepper
PREPARATION
Toss cauliflower florets in melted butter, salt, and pepper. Roast on a sheet pan in the oven at 350°F. When the cauliflower starts to get a little color, remove from the oven.
Black Pepper Tuile
INGREDIENTS
¾ cup sugar
3 egg whites
½ cup butter, melted and at room temperature
½ cup flour
coarse ground black pepper, to taste
PREPARATION
Mix all ingredients in bowl, and cool in fridge for two hours. Line a sheet tray with parchment paper. Spread a very thin and consistent layer of the mixture onto the tray. Sprinkle with black pepper. Cook in the oven at 375°F until golden brown. Let cool to room temperature, and then break into bite-size pieces.
Sea Scallops
Note: These should be cooked last.
INGREDIENTS
sea scallops
salt
pepper
melted butter
PREPARATION
Salt and pepper each side of the scallops. Place a non-stick skillet on medium-high heat until very hot, and then coat with melted butter. Sear both the top and bottom of the scallop, but do not flip until the first side has a nice brown crust. Place the scallops on a plate with the tuile, cauliflower, and coulis. Drizzle the spinach oil over the finished plate.
The Avenue at The Waters Hotel, Hot Springs, (501) 321-0001, thewatershs.com
Little Rock’s Catering to You shares the recipe for their flavorful version of this rich-and-creamy winter favorite
INGREDIENTS
12 Roma tomatoes, peeled
3 cups tomato juice
2 cups chicken stock
15 fresh basil leaves, finely chopped
1 ½ cups whipping cream
¾ cup unsalted butter, cut into pats
½ teaspoon salt
½ teaspoon fresh ground pepper
grated Parmesan cheese, for topping
PREPARATION
In a large saucepan, combine tomatoes, tomato juice, and stock and allow to simmer for 30 minutes. Transfer the mixture to a food processor and pulse until smooth. Note that you may need to do this in several portions depending on the size of your processor. Return the mixture to the saucepan and continue cooking on low heat. Whisk in the basil, whipping cream, butter, salt, and pepper, and continue stirring until butter is melted and soup is thoroughly heated. Top with Parmesan cheese before serving.
Catering to You, Little Rock, (501) 614-9030, cateringtoyouinlittlerock.com
Perfect for a cocktail party or luncheon, these tea sandwiches can be garnished with stunning—and edible—flowers
INGREDIENTS
8 ounces cream cheese, softened
¼ cup fresh dill weed, plus extra sprigs for garnish
½ teaspoon garlic powder
1 tablespoon lemon juice
black pepper to taste
harvest grain bread, sliced
8 ounces smoked salmon, sliced thin
2 radishes, sliced
viola or pansy blooms
PREPARATION
In a medium-sized bowl, stir together the cream cheese, dill, garlic powder, lemon juice, and black pepper until well mixed. Spread the cream cheese mixture on slices of bread. Top each slice with smoked salmon and garnish with dill weed sprigs, radish slices, and flowers. Note that any flowers you choose to consume should be organic and categorized as edible flowers.
The owners of Fayetteville’s Alchemy macarons and tea shop have the art of tastefulness down to a science
It’s not every day that a member of a hard rock band decides to trade in his drumsticks and world-tour schedule for a mixer and a quaint and charming downtown shop. “I have definitely gone from one extreme to the other,” says Oliver Crumpton, co-owner of Alchemy Macarons and Tea. And, while the change did not occur overnight, it seems to have been a smooth and welcome transition—not only for Crumpton, but also for the hundreds of customers who pour into his Northwest Arkansas store each week.
“I toured the world for 12 years with my band and went to a ton of different restaurants and coffee shops through the years,” he says. “I really wanted to bring something here that people hadn’t seen before, and Fayetteville has such a welcoming atmosphere for small businesses.” Crumpton, who has lived in the Northwest Arkansas city since high school, co-owns the shop—which opened in July—with his wife, Adrienne, and his parents Stan and Eleanor Crumpton. “I chose the macarons and tea specifically because my family was also interested in these, and it was something we could all work at together,” he adds.
Magical Macarons
Crumpton knew the task of perfecting macarons—one of the most notoriously fickle and difficult-to-make pastries—wouldn’t be easy. He and his mother spent close to a year baking batch after batch to learn the technique and develop different flavors and fillings. “That’s how we came up with the name Alchemy: it takes a magic laboratory to make these,” Crumpton laughs.
Today, the shop has approximately 40 different flavors in rotation on the menu. On any given day you can find staples such as Razorback Red Velvet, Birthday Cake, and Pistachio in the lineup alongside other seasonal favorites and newcomers. “For weddings, we offer a [macaron] tower, where they sit on their sides, making it easy to pull them off the tray. We also do custom colors and flavors for couples—really anything you want, we can do it,” he says.
Tea Time
“My wife is a huge tea drinker, and that’s one of the reasons we decided to bring in that element,” Crumpton says. “We wanted a small selection, and we wanted them all to be outstanding,” he says of the tea offerings. The design of Alchemy’s tea wall—where customers are encouraged to sample the scents of the different teas—and the actual brewing containers themselves were both inspired by the chemistry theme of the business. The tea wall features beakers filled with loose leaves of Alchemy’s offerings. The brewing system, which is made to loosely resemble a Bunsen burner, operates like a pour-over bar at a coffee shop, with stands that were custom built by Crumpton. Staff members put the loose leaves into the tea infuser, pour hot water over the top, and allow it to steep before pouring the perfect cup for each customer. “We wanted it to be an experience that you are wowed by,” Crumpton says. From the colorful rows of macarons that fill the counter to the aroma of the fresh-brewed teas, we think you’ll agree the family’s “experiment” is everything they intended and more.
Alchemy Macarons and Tea, 112 West Center Street, Fayetteville, (479) 790-6502, alchemymacarons.com
Instead of apples, use seasonal pears to create a treat that’s sure to delight grownups and children alike
INGREDIENTS
6 pears
1 stick of butter
2 cups light brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla
Additional toppings as desired (we used melted chocolate, sea salt, walnuts, and crumbled toffee candy)
PREPARATION
Wash the pears and set aside. In a medium-sized saucepan, melt butter over medium heat. Slowly add sugar, syrup, milk, and vanilla. Bring the mixture to a boil, stirring continuously until caramel reaches a temperature between 235 and 240 degrees Fahrenheit, when measured with a candy thermometer.
Lay out a sheet of wax paper. Dip the pears in the caramel mixture, then place on the wax sheet and allow to set (approximately 30 minutes or you can refrigerate for faster results). If you wish to add a second layer of toppings, do this before the caramel is firmly set (approximately 10 minutes after dipping). We added (from left to right) melted chocolate and walnuts, sea salt, and melted white chocolate with crumbled toffee candy.
An easy-to-make fall favorite, this warm and healthful dish is sure to be a hit at the dinner table
INGREDIENTS
1 butternut squash, peeled, seeded, and chopped
1 medium yellow onion, diced
1 red bell pepper, chopped
1 medium Granny Smith apple, peeled and diced
3 ½ tablespoons olive oil
Salt and pepper to taste
2 ½ cups chicken stock (may use more, depending on desired consistency)
4 slices bacon, cooked and crumbled (reserve one for topping)
1/4 cup goat cheese, crumbled (for topping)
PREPARATION
Preheat oven to 425°F. Cover a baking sheet with foil and spray with nonstick cooking spray. Place the butternut squash, onion, bell pepper, and apple in a bowl and toss with 2 ½ tablespoons of olive oil and salt and pepper. Arrange in a single layer on the baking sheet, and cook for 25 minutes or until tender.
Heat a large skillet over medium-high heat. Add bacon and cook until crisp. Set aside. Heat the remaining tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add cooked vegetables and cook for 2 minutes, stirring continuously. Stir in chicken stock and then puree the entire mixture using an immersion blender.
Remove the immersion blender and bring to a boil. Reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed, until desired consistency is reached. Garnish with goat cheese and additional bacon; serve immediately.
If you’re on the hunt for a new dish that’s colorful, easy to prepare, and healthy, try edamame. Commonly known as soybeans, these small, light-green beans are a protein-rich addition to dinnertime favorites like salads and pizzas. Read on for a trio of recipes that will have you serving edamame all season long.
Edamame Summer Salad
Ingredients
1 cup cooked edamame, cooled and shelled
½ cup red bell peppers, diced
½ cup yellow or orange bell peppers, diced
¼ cup red onion, diced
1 cup tomatoes, chopped (or use cherry tomatoes, halved)
½ cup corn, cut fresh from cob and pan-fried in spray olive oil for 5-10 minutes (may also substitute canned corn)
¼ cup whole flat leaf and/or curly parsley (stems removed)
pinch of salt
½ teaspoon garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
juice of one lemon
fresh ground pepper, to taste
Preparation
Combine all ingredients in a large bowl, and toss to mix. Allow salad to chill in refrigerator for three hours before serving.
Veggie Pizza With Edamame Crust
Ingredients
1 cup cooked edamame, cooled and shelled
1 tablespoon toasted sesame oil
1 large egg
½ teaspoon garlic, minced
¼ teaspoon dried oregano
¼ teaspoon salt
Prepare your family’s favorite pizza toppings—here’s what we used:
peppers, chopped
squash, chopped
red onion, chopped
tomatoes, chopped
jalapenos, chopped
dash dried oregano
dash garlic powder
½ cup three-cheese blend (Parmesan, Romano, and asiago) shredded cheese
¼ teaspoon olive oil
Preparation
Preheat oven to 425°F. In a food processor, blend together all crust ingredients until well-mixed and semi-smooth. Coat a cookie sheet with non-stick cooking spray, and spread the mixture into a circle no more than 1/4-inch thin on the sheet. Bake for 10 minutes. Remove from oven and run a metal spatula under the edges of the pizza crust, then add toppings. See our suggested topping list at left or create your own. Return to oven for 10 minutes or until cheese is melted.
Green Garden Salad topping
Ingredients
Dressing
1 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon minced garlic
Salt and fresh ground pepper,to taste
Salad
2 cups cooked edamame, cooled and shelled
2 cups fresh broccoli, chopped into bite-sized pieces
1 cup green onion, chopped
1 cup English cucumber, peeled and chopped
mixed greens, for serving
Parmesan cheese, for serving
Preparation
In a medium bowl, stir together the dressing ingredients. Set aside. In a large bowl, combine the salad ingredients, except for the mixed greens and cheese. Pour the dressing over the salad, and toss to cover thoroughly. To serve, scoop onto a bed of greens and top with Parmesan cheese.
A renewed craving for fresh fare and an abundance of skilled artisans and farmers make now the perfect time to head to a local market for all the essentials on your grocery list
TASTY HERBS>> Store-bought, dried herbs can’t hold a candle to those picked fresh from the garden. Think about your week’s menu and pick up a few different herbs that you can use to infuse flavor into meat, vegetables, and other dishes.
PRIZE PRODUCE>> Fresh fruits and vegetables take center stage at the market, and rightfully so! Alongside sought-after selections, such as Arkansas-grown strawberries, you’ll find a rolling mix of in-season staples. Stock up on your favorites and can or freeze them to enjoy year-round.
SOAPS & LOTIONS>> In addition to edibles, you’ll also find a growing number of artisan-made bath and body products. Scented with fresh herbs or fragrant oils, these items are often loved for the peace of mind that comes from their pure, non-toxic list of ingredients. Touted as “all natural, cruelty free, and wonderfully scented products for the home,” Tammy Sue’s Critters (tammysuescritters.com) offers lotion, laundry soap, body soap, lip balm, and more. Her products can be found at locations throughout the state, including the Argenta Farmers’ Market in North Little Rock.
PASTA TO GO>> Carbs at a farmers’ market? Yes, please! Flavored-pastas including spinach and tomato are a hit at Sophie’s Stand at Hillcrest Farmers’ Market. Purchase fresh vegetables and herbs to create a sauce, and you’ll have all the ingredients you need to whip up a delicious meal.
HEALTHFUL JUICES>> As delicious and nutritious as they are colorful, juices from Garden Press Juice & Produce Co. (gardenpressar.com) are made from produce from Arkansas farms. Their blends, which include green juices, nut mylks, and teas, are all seasonal. Current varieties are Beet & Greet, Kale Force 5, Spicy O.J., Spring Mixer, and Low Tunnels. Find them at the Bernice Garden Farmers’ Market in Little Rock’s SoMa neighborhood.
GROW YOUR OWN>> Ready to try your hand at a garden? Farmers’ markets are also a great place to pick up soil-ready plants, which have been started from seed by local growers. Depending on the time of year, you’re likely to find a variety of options. For example, when we visited Hillcrest Farmers’ Market in May, we found everything from tomatoes to jalapenos and Thai basil at the Little Rock Urban Farming (littlerockurbanfarming.com) booth.
SWEET TREATS>> Cinnamon rolls and breads are a big hit with early morning shoppers. In addition to pastries, you may find ice cream, popsicles, and other confections at your local market.
BRIGHT BLOOMS>> Much like a home garden, local growers often produce flowers alongside fruits and vegetables. Pick up a few favorite stems to create a bouquet for your table or to repot and enjoy outdoors.
SAY CHEESE>> Locally made artisan cheese is another staple you’re likely to find on your next farmers’ market trip. We spotted this mouth-watering display at the Kent Walker Artisan Cheese (kentwalkercheese.com) booth at Hillcrest Farmers’ Market. They offer an array of choices, including goat feta, goat gouda, Roccina (their take on Asiago), and Habanero cheddar.
CHECK YOUR LOCAL LISTINGS>> Find a farmers’ market near you to take part in the community fellowship and, of course, bring the harvest home.
Hot Springs Village Green Market, Grove Park, Thursdays, 8 a.m. – 12 p.m., hsvpoa.org
Jonesboro ASU Regional Farmers’ Market, 3350 Aggie Road, Tuesdays (June – September), 12 – 5:30 p.m., Saturdays (May-October), 7 a.m. – 1 p.m., asuregionalfarmersmarket.org
Little Rock Bernice Garden Farmers’ Market, SoMa District – Corner of South Main Street and Daisy Gatson Bates Drive, Sundays, 10 a.m. – 2 p.m., Mid April – Mid-November, Rain or Shine, thebernicegarden.org; Hillcrest Farmers’ Market, Pulaski Heights Baptist Church, 2200 Kavanaugh Boulevard, Saturdays, 7 a.m. – 12 p.m., Open Year-round, phbclr.com; Rivermarket Farmers’ Market, Rivermarket Pavilion, 400 President Clinton Avenue, Tuesdays (May – August) and Saturdays (May – October), 7 a.m. – 3 p.m., Rain or Shine, rivermarket.info
North Little Rock Argenta Farmers’ Market, Argenta District – Corner of 6th and Main Streets, Saturdays, 7 a.m. – 12 p.m., argentaartsdistrict.org
Fayetteville Fayetteville Farmers’ Market, Fayetteville Downtown Square, Tuesdays and Thursdays, 7 a.m. – 1 p.m., Saturdays, 7 a.m. – 2 p.m., May – October, fayettevillefarmersmarket.org
Bentonville Bentonville Farmers Market, Bentonville Community Center, Wednesdays, 2:30 – 7 p.m., Downtown Bentonville Square, Saturdays, 7:30 a.m. – 1 p.m., May – October, downtownbentonville.org
Siloam Springs Siloam Springs Farmers Market, Corner of Olive and University Streets, Tuesdays, 3 – 7 p.m. Saturdays 8 a.m. – 1 p.m., siloamsprings.locallygrown.net
Springdale Springdale Farmers’ Market, Corner of Hwy. 265 and East Emma, Tuesdays, Thursdays, Saturdays, 7 a.m. – 1 p.m., May – October, springdalefarmersmarket.org
Located in downtown Little Rock’s SoMa district, PIRO Brick Oven and Barroom is quickly becoming a popular haunt for locals and visitors alike. Equal parts easygoing and edgy, the restaurant’s décor is as pleasing to the eye as the fare is to the palate. Read on to learn more about the new eatery and pub.
>>THE RESTAURANT CONCEPT
Jason Neidhardt is no stranger to the Arkansas restaurant scene. After having worked at, been part-owner of, or helped to launch more than a dozen central Arkansas eateries, he had a yearning for a place all his own. Enter his brother, Eric Nelson and business partner Bart Barlogie Jr.—who, together, own The Fold, in Little Rock’s Riverdale district. Nelson and Barlogie had secured a building on South Main Street in Little Rock and were waiting for the right concept and team before launching their next venture. After deciding to center the restaurant on brick-oven pizzas, they turned to central-Arkansas advertising agency Eric, Rob & Isaac, and the name PIRO—as well as the emblematic logo—were born. As the storyline of the eatery unfolded, Neidhardt took the reins as head chef and operations partner, positions from which he currently oversees the day-to-day portion of the business.
>>THE MENU
Although he has been a part of numerous restaurant openings, Neidhardt admits he had “never done pizza before.” Rising to the challenge, he spent time at DeLuca’s Pizzeria Napoletana in Hot Springs and with Georges Launet, the mastermind behind Little Rock’s Pizzeria Santa Lucia. From there, he carefully developed a menu that gives the feel of a fine dining establishment (echoing his prior experience) with the offerings of a true Italian comfort-food restaurant. “We have a small menu that isn’t meant to overwhelm the customer,”
Neidhardt says. “It’s the kind of place where you can come to grab lunch and know you’ll have plenty of time to get your food and enjoy it before you head back to the office,” he adds.
For example, you’ll find locally sourced, fresh-ingredient salads, including the “Date Night,” which features shaved fennel, pistachios, dates, and Gorgonzola dressing and the more traditionally Italian “Caprese,” which consists of mozzarella, tomatoes, basil, and local mixed greens topped with a balsamic vinaigrette. Alongside the salads, guests can also enjoy hearty appetizers such as meatballs, beef Carpaccio, and bone marrow, which Neidhardt says he feels gives the pizzeria distinction. “With my background in fine dining, I wanted to raise the bar with the starters. [Customers] can look at our starters and trust that we know what we’re doing.”
As for the main attraction, the menu’s eight pizzas include everything from the “Funghi,” which delights veggie lovers with a mix of wild mushrooms, caramelized onions, sautéed spinach, mozzarella, and olive oil, to the popular “Salsiccia,” featuring PIRO’s house-made fennel sausage, peppadews, mozzarella, andpomodoro sauce. What’s more, if you’ve managed to save room for dessert, Neidhardt recommends the Gelato Floatato—a scoop of Loblolly gelato (which is made just across the street) covered with root beer, which is served on tap, alongside 19 other craft beer options.
>>THE DESIGN SCHEME
After nailing down the food concept, the partners brought in Little Rock-based designer Shelby Cotton to give shape to the formerly empty SoMa location. “When I first saw the space, in my mind the layout was a given,” Cotton says of the restaurant’s three main areas—the floating bar, the cozy waiting and lounge area, and the dining tables and banquette seating. Because the building is narrow, Cotton notes that “the banquette was a must to maximize seating and allow people to move freely around the bar area.”
As for the overall look of the space, Cotton desired to keep with the authenticity of the old city-block building by using materials that would have been found in the space originally. These include the existing ceiling tiles, vintage exposed brick walls, and a marble counter at the bar. As for the palette, Cotton notes, “People think of red as a pizzeria color, so I wanted to incorporate it but not make it the sole color of the space.” Rather than splashing the hue across the walls, she introduces it in accents, including the dining chairs, and it mixes beautifully with the room’s rich gray for a fresh, contemporary appeal.
>>THE DETAILS
A bevy of features tailored specifically to the restaurant’s brand add to the impact of the décor. For example, what appear to be rough-hewn wooden floor planks were actually harvested from the back of tractor-trailer trucks. “They have lots of character and are very durable,” Neidhardt notes. In keeping with Cotton’s desire to enhance the original presence of the building, she chose industrial pendant lights with an antiquated look and hung them at varying heights for visual interest. The pendants are juxtaposed with modern-style light fixtures in the bar and common areas. These more contemporary pieces blend with the space’s trendsetting palette and also work well with the artwork, which includes a mix of large and small abstract pieces by two Little Rock artists—Ray Wittenberg and Dan Thornhill. “I think the art really pops and solidifies the spaces,” Cotton says of their eye-catching appeal. Finally, she brought in a vintage red trunk and had small seating cubes reupholstered with Kilim pillow covers to give the space depth. “This is my solution to not being able to have rugs and throw pillows as you would in your home,” she concludes of the inviting effect.
Design Resources
Contractor Central Construction Group, Little Rock, (501) 244-9085, centralconstructiongroup.net
Interior design Shelby Wittenberg Cotton, Shelby Cotton Design, Little Rock, (501) 690-0963
Logo design Eric, Rob & Isaac, Little Rock, (501) 978-6329, ericrobisaac.com
Accessories, furniture, and lighting Shelby Cotton Design, Little Rock, (501) 690-0963
Art Dan Thornhill, M2 Gallery, Little Rock, (501) 944-7155, m2lr.com; Ray Wittenberg, Little Rock, (501) 773-4164, raywittenberg.com
Brick Antique Brick and Block, Little Rock, (501) 375-0060, antiquebrickinc.com
PIRO Brick Oven and Barroom, 1318 South Main Street, Little Rock, (501) 374-7476, pirolr.com
At Home in Arkansas offers your first look inside the state's most inspiring homes in a range of styles. The magazine features monthly advice from the experts to help you plan your next remodel or redesign, entertain at home or find Arkansas' best kept secrets. It is your definitive guide to the state's finest homes and gardens, design professionals, fashion and entertaining essentials, and premier shops and showrooms.