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Perfect Chemistry

December 30, 2015 by agill@athomearkansas.com

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….

Caramel-Dipped Pears

October 21, 2015 by agill@athomearkansas.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.

Sweet & Savory Butternut Squash Soup

September 24, 2015 by agill@athomearkansas.com

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.

The New Summer Staples

July 22, 2015 by agill@athomearkansas.com

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.

Off to Market

May 27, 2015 by agill@athomearkansas.com

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

Fire Power

March 14, 2015 by agill@athomearkansas.com

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

The New Brew in Town

February 15, 2015 by ark_admin

The talents behind beloved Arkansas eateries such as Local Lime, Big Orange, and ZAZA, step onto the craft beer scene with a brewery and taproom in Little Rock—known as Lost Forty—that’s sure to become a new favorite hangout

THE RESTAURANT-MEETS-BREWERY CONCEPT

When you put Scott McGehee, John Beachboard, Russ McDonough, and Amber Brewer in one room, there’s bound to be something brewing. This time, the quartet behind some of central Arkansas’s favorite restaurants—who were joined by local businessman Albert Braunfisch for this venture—cooked up the idea to open a brewery and taproom known as Lost Forty Brewing. John and head brewer Dylan Yelenich actually started the brewing in John and his wife Amber’s garage. “They were having so much fun creating beers and new flavor profiles, they began to think about a large scale brewery,” says Amber, who serves as creative director of Yellow Rocket Concepts, a parent company for the group’s local eateries. “Scott and John and our team are seasoned in pleasing the palates of Arkansans with unique food and cocktail creations. Beer has always been a passion for them both, which led to learning to home brew, and now here we are. At Lost Forty, the taproom is a function of the brewery. It is a place for people to try what we are creating, where we are creating it, alongside food that highlights the attributes of the beers. Drinking in the taproom is akin to being in our lab,” she adds.

THE LEGEND

Lost Forty Brewing takes its name from 40 acres of virgin timber in Calhoun County, Arkansas. “Since we are all rooted in Arkansas and love our ‘natural state,’ we wanted to have a name that was representative of that,” Amber says. The story behind the existence of the Lost Forty reads like an Arkansas folktale: it’s got a little history, a little fiction, and a whole lot of hearsay. The legend goes that sometime during the great timber boom in Arkansas, land was being acquired very rapidly for clear cutting. When a local timber corporation obtained this particular plot of land for harvest, the survey provided by the landowner was mapped incorrectly. After years of failing to be marked for cutting and subsequently not cut, this swath of old-growth timber stood out to the local community and timber company as something special. The land was then placed in a trust by a timber company. Today, this property is home to the oldest and largest Loblolly Pine in the United States. The land is on a list of areas of interest in Arkansas and is co-managed by the Arkansas Natural Resources Commission (ANRC). In an effort to benefit and preserve their namesake forest and its history for future generations of Arkansans, Lost Forty Brewing, in conjunction with the ANRC, is creating a foundation that will be known as The Lost Forty Project. Proceeds from special events, artwork, and runs of limited edition beers will benefit the ANRC’s mission of preserving important natural places in Arkansas.

THE DECOR AND DETAILS

“You can’t fight a warehouse. I think it’s important to take note of where your space is located and the nature of what goes on in it. For us, we are in a warehouse in an industrial district, producing beer on a large scale, so I didn’t want to lose the element of industry and production that is inherent to this particular business and the area,” says Amber, who envisioned the identity of Lost Forty and designed the entire space. Pipework along the ceiling alludes to the plumbing lines necessary for a working brewery, while the awning over the bar was inspired by similar versions seen on buildings throughout the area. Factory-style windows—which were part of a firehouse in Pennsylvania and are one of the only things that did not come from Arkansas—allow customers to view the inner workings of the brewery, while enjoying a taste. Working with local craftsmen, she made every effort to use Arkansas-sourced and reclaimed materials. For example, other than the chairs, every piece of metal was either leftover from construction or was scrap metal. The tables and wall planks also bear testament to the brand’s roots. “We wanted to use as much oak and pine as possible because those are the two most prevalent trees in the Lost 40 acreage.” Small details including taps made from vintage woodworking, tree trimming, landscaping, and meat trimming tools, reinforce the industrial/lumberjack vibe.

THE FOOD & DRINK

As for the fare, Amber says the team ran with a “flavor profile that is a Delta Southern food and German beer hall mash-up,” meaning you’ll find dishes such as Gulf Shrimp Gumbo alongside House Made Smoked Kielbasa on the menu. What’s more, the food is as much of an art form as the beer. All of the sausage is made in-house, the pickling is done onsite, the brisket is smoked there, and local bakeries even use Lost Forty’s leftover grain in some of the breads they bake for the taproom.

Finally, when it comes to the main attraction, on any given day, you can refresh your palate with the brewery’s four year-round beers—Love Honey bock, Bare Bones pilsner, Lost 40 pale ale, and Rockhound Imperial IPA—along with other seasonal offerings. If you’re lucky, you might catch them on a day when brewmaster Omar Castrellon is creating pilot batches, which are brewed and served to get feedback from patrons before brewing large-scale batches. “When patrons join us in the taproom, they become collaborators as well as guests—they are in our lab in a sense. All are invited to drink, eat, enjoy themselves, and give feedback about what they would like to see next. Taprooms are a critical part of engaging craft beer enthusiasts as well as newbies. The more energized Arkansans are about great local beer, the more Arkansas’s craft beer culture grows as a whole,” Amber says.

Good Food Meets Good Design

January 6, 2015 by ark_admin

Good Food by Ferneau is chef Donnie Ferneau’s latest culinary venture—a restaurant on a mission to transform the way Arkansans eat. However, before he could get down to business, designer Brittany Atkinson had to complete a transformation of her own, turning the Main Street Argenta restaurant into a space as simple and beautiful as the fare served.

>>THE DESIGN IDEA

Formerly home to Argenta Market, the building was primed for food service even before the redesign, with deli cases, a workable kitchen, and plenty of seating space. Running with the space’s existing diner-like feel, a colorful palette of food offerings, and a desire—shared by Ferneau and his business partner Donna Barnett—to create a simple and beautiful space, Atkinson, who is the director of interiors at WILLIAMS & DEAN envisioned a place where foodies, health enthusiasts, and regular Joes alike could come together for dinner, drinks, or an afternoon snack. The design of the restaurant is unified by a palette based in black and white with strategic pops of bright colors and repetitive graphic motifs.

>>THE SPACE PLANNING

Three zones were created: a dining room, a custom-built bar area, and a lounge space. “The bar is meant to be the hub of the restaurant and its design is a dance between casual and sophisticated,” Atkinson says. The scheme features subway tile alongside glamorous tufted barstools and modern light fixtures, for a high/low mix.

Separate from this hub are the dining area—where diners post the number they receive at checkout and wait for their meal to be delivered—and the lounge area. “The lounge area is the most visible from Main Street, so we wanted to make it really inviting,” Atkinson says. Convertible sofas, easy-to-clean commercial carpet, and acrylic tables that don’t distract from the flooring’s graphic pattern come together to achieve the welcoming feel. Additionally, the restaurant’s logo—designed by Cranford Co.—is prominently displayed, adding a burst of color.

Beyond that, the existing kitchen was opened up to allow customers to see where their food is made and also give the chefs an opportunity to interact with customers. Deli cases offer prepared foods you can take home, and a chalkboard menu lists daily selections for dining in the restaurant.

>>THE RESTAURANT CONCEPT

“You need to eat everyday, so why not eat healthy?” Ferneau asks. “Plus, all of our food tastes like cheat food,” he laughs. The idea of providing healthful foods that are easily accessible and readily available —including menu options for diabetics, people with heart conditions, and those facing other health challenges—had appealed to the chef since his days at his former Hillcrest restaurant, Ferneau.

To test his new concept, Ferneau operated for a time out of a local church and, seeing the response, soon started looking for a more permanent, dedicated space for the restaurant.

>>THE DETAILS

While the black-and-white-meets-brights palette sets the tone for the space, it’s the accent motifs that bring the design to life. For example, the diner-style inspiration manifests itself in chrome finishes and neon signs. Perhaps even more notable are the circles and spheres present throughout the restaurant. The dining room’s chair backs have circular cutouts, a shape repeated in the globe-style lights over the bar area and the enhanced Os in the logo design. While subtle, these details work together for a beautifully orchestrated result. “It’s the kind of place where you can bike to lunch, or later in the day put on your pumps and do dinner. This space lets the food be the star,” says Atkinson of the completed design.

Design Resources

Interior design Brittany Atkinson, NCIDQ, ASID, WILLIAMS & DEAN Interior Design, Little Rock, (501) 224-1900, williamsdean.com

Accessories, carpet, furniture, lighting—decorative, millwork design and mirrors Brittany Atkinson, NCIDQ, ASID, WILLIAMS & DEAN Interior Design, Little Rock, (501) 224-1900, williamsdean.com

Bar equipment Krebs Brothers Restaurant Supply, North Little Rock, (501) 687-1331, krebsbrothers.com

Flooring—stained concrete and painting—decorative Phinality Design, North Little Rock, (501) 349-4196, phinalitydesign.com

Furniture—dining tables and stools AIMCO Equipment Company, Little Rock, (501) 228-0808, aimcoequipment.com  

Lighting—general and track Premier Lighting Group, Little Rock, (501) 753-6599, premier-ltg.com

Tile Acme Brick, Tile & Stone, Fort Smith, (479) 782-7974, North Little Rock, (501) 812-5574, Russellville, (479) 968-6900, acmebricktileandstone.com

Perfect Chemistry

Caramel-Dipped Pears

Sweet & Savory Butternut Squash Soup

The New Summer Staples

Off to Market

Fire Power

The New Brew in Town

Good Food Meets Good Design

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