Most restaurants have a kids menu. Some of the menus are very good, although others could use a little work.
They say if you are 12 and under you can order off the kids menu. Some really good places in Little Rock serve only boxed mac and cheese or packaged chicken nuggets, which is fine, but these need to be of better quality. For example, you could do homemade mac and cheese and fresh cooked chicken nuggets. This is so kids can eat nutritiously!
Some restaurants in Little Rock do a great job with this, these include Chuy’s, South on Main, Franke’s and El Porton.
I would like to see more of these items on menus: lasagna, soups (including potato, chicken noodle, and tomato) and chicken sandwiches. I also would want to see homemade pastas with an assortment of different sauces you might find on the adult menu. Caesar salads, tacos and enchiladas would also be great. For sides, I would like to see tiny baked potatoes with a variety of toppings. For fruit and veggies, I would like to see watermelon, strawberries, blueberries, roasted broccoli, green beans, and carrots. All should be fresh produce.
I always appreciate places with good kid menus and I hope to see more in Little Rock soon. That is my dream for a kids menu!
PS…I will be doing articles once a month!
Former Benton food truck turned Heights brick-and-mortar, Baja Grill, is set to open tomorrow at 11 a.m. The cozy neighborhood restaurant, located at 5923 Kavanaugh (the old Satellite Café location), will specialize in Mex-Cali cuisine.
Patrons can expect a menu filled with various burrito, taco and quesadilla options. I’ve eaten quite a few items from their food truck–all were good and some were absolutely spectacular. But none were better than the Cuban burrito; this “most craved” menu item consists of a flour tortilla filled with slow-smoked shredded pork and topped with house made chipotle aioli, red cabbage-jicama slaw, avocado slices and fresco cheese.
At tonight’s soft opening, I ordered the blackened shrimp as well as the Cuban taco. Both were quite substantial and filled with delightfully fresh ingredients. Our appetizer of chips and guacamole was also spot-on. The chips were thin and crisp and held up quite nicely when dipped into the chunky guac. Also, sides of black beans and rice are a must order. In short, Baja Grill hasn’t skipped a beat. As far as I could tell, they are churning out the exact same quality food as they did during their truck days.
As with any new restaurant, I’d encourage folks to give the place a little time to work out any kinks. But when they do … watch out.
Notes: Portions were large and prices were more than reasonable. Most tacos will run you around $3.50-$4.75 range and burritos about twice that. Patio and bar seating is available. Baja Grill has 14 parking spots around the side and rear of the restaurant. Street parking is also available, as is parking at the bank across the street (as long as the bank is closed). Currently, the restaurant offers BYOW with a $7.95 table corkage fee (until their liquor license is approved). In the upcoming weeks, diners can expect nightly “specials” and an expanded dessert menu.
By now, you’ve heard that Little Rock’s iconic Ashley’s (located inside The Capital Hotel) is shutting its doors after brunch service on May 4. The closure is probably for the best. I don’t know a single soul who dines at the restaurant even on a semi-regular basis (although rumor has it these people exist). While the food is top-notch, the stuffy atmosphere and “fine dining only” feel has left the restaurant, in a sense, behind the times.
But fear not, the closure isn’t permanent. Change is coming … and sometimes change is a good thing. After a 2-3 month hiatus, expect a much more modern interior, equipped with beautiful hardwood floors. Pieces of wall art will replace the numerous mirrors. Gold fixtures will be gone. Kitchen will be gutted.
The Ashley’s name? Probably gone as well.
My guess is that super chef Joël Antunes will continue to shine in the kitchen, much like he has before and as he did the other night with our group of bloggers/writers. After hotel staff informed us of the impending physical changes to the interior, the chef came out and delivered an elite tasting menu.
Chef Antunes, a quiet, all-business type fellow, demonstrated superior execution on dishes such as: yellow fin tuna tartare with avocado, asparagus soup, and seared scallops with potato gnocchi, artichokes and sundried tomatoes. His closing act for the evening, a chocolate soufflé, was easily among the best desserts in our town.
Little Rock is not a town that enjoys change, but I for one am quite excited about the activity going on inside one of the city’s most historic structures.
It will be very interesting to see how everything plays out. Don’t you think?
This is the South … and we certainly know a thing or two about damn good fried food. And while I am constantly trying to decrease my grease intake, there’s just no denying all the wonderful options we have right here in Little Rock.
So I decided to come up with a list of my 15 Noteworthy Fried Foods in our town. Are they the best? Maybe … maybe not. But because this is such a broad category and there are so many dishes I’ve yet to try, I’m hesitant to make this a “Best Of” list.
Enough with the semantics … let’s get to it!
K Hall & Son’s Fried Pork Chop
Never been to K Hall? It’s the grocery/eatery off Wright Avenue serving up one of the better fried pork chops you’ll find. Side note: K Hall marks the first time I ever ate my food while sitting on a curb right outside an establishment.
Torito’s, much like K Hall, is a both a restaurant and a small grocery store. They serve up fresh Mexican pastries, none better than the fried donut sticks covered in cinnamon and sugar, also known as churros.
Banana Leaf’s Samosa
Gosh, I’m just happy that Banana Leaf, the food truck located just a stone’s throw from UAMS, is back in business. I do love me some of their Chicken 65, but when I’m not looking to burn the heck out of my mouth, I generally opt for the potato-filled, piping hot samosas.
Doe’s Fried Shrimp
Well smack my ass and call me Charlie … Doe’s does some pretty mean fried shrimp. The soft, lightly fried crust is what I enjoy most about these jumbo-sized bad boys.
Gus’s Fried Chicken
Did you really think I’d make a “fried food list” and not include Gus’s fried chicken?
Lassis Inn’s Buffalo Ribs
These are massive, fantastically fried fish ribs. Take a moment to process that information. The mild white fish comes off the bone with ease and is best washed down with a nearly freezing 40-oz beer. Lassis Inn is a must-visit for any Little Rockian.
The Faded Rose’s Wedge Fries
Regulars to this blog know the love affair I have with these oversized hunks of potato goodness. Soft in the middle and crispy on the outside, the fries are best eaten after a good dipping in the accompanying ranch sauce.
Ciao Baci’s Fried Chicken
I LOVE the thick, crispy crust chef Owens is able to achieve on his fried chicken. It ain’t cheap, but he uses a quality bird and you can count on it being fried just right.
Bossa Nova’s Mandioca Frita
Say that three times in a row. These boiled, then deep fried chunks of yucca root are just so awesomely addictive. Deep each piece into the spicy ketchup, and you’ve got an excellent appetizer for two.
Table 28’s Fried Brussels Sprouts
Chi’s Sweet and Sour Fish
Maybe it was a dream, but I’m pretty sure my wife once ordered this off-menu dish from the Shackleford location, prompting me to then re-new our wedding vows. Thin cuts of white fish are deep fried and served up with some typical sweet and sour sauce. Oh so good!
Franke’s Chicken Tenders
I could literally eat these five times a week. Thick, juicy (when they haven’t been sitting in the bin for a long time) pieces of monster chicken tenders, with that flakey salt and pepper coating, are paired best with the honey mustard.
Hillcrest Artisan Meats’ Pan Fried Pork Loin Sandwich
I haven’t seen this on their menu in a while, but if they put it back on, go get it. A thin piece of pork loin is pan fried in extra virgin olive oil, then topped with Dijon mustard, aioli, and all the fixings. Like all of HAM’s sandwiches, it isn’t over the top, rather, just well-constructed from the finest ingredients.
South on Main’s Duck Wings
First, imagine a fried chicken wing…only bigger, meatier, richer in flavor, and just plain better. Then, roll it around in some house-made Buffalo sauce. Finally, thank little 8-pound, 6-ounce new born baby Jesus that chef Bell comes up with fun food items. You’ll only find the fried duck wings on SoM’s bar menu, and even then, you won’t see them very often.
The Southern Gourmasian’s Fried Egg
No one, I mean no one, does a better fried egg in Little Rock than chef Patterson. His poached version is pretty damn spectacular as well, but that’s a post for another day.
OK Little Rock, when fried foods did I miss? Would love to know in the comment box below.