Posts Tagged Kemuri

100 of the Best Appetizers in Little Rock

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Skillet Bread at South on Main

 

Save this list, bookmark it, print it out … do whatever you have to do to file it away and use it as the ultimate reference guide for the best appetizers in Little Rock. Below is a combination of reader response and personal favorites. If there are any glaring omissions, please add them to the comment box. Also, make sure to check each restaurant’s current menu, as some of the appetizers are seasonal items.

Bruschetta, Hummus, or Baba Ganoush at YaYa’s
My Take: A friend once told me about the magnificence of YaYa’s baba ganoush and she was absolutely right.

Brussels Sprouts or Fried Hummus Bites at North Bar

Bacon Wrapped Dates, Truffled Deviled Eggs, House Made Ricotta, Cheese Spaetzle, Pomme Frites, Brussels Sprouts at The Pantry
My Take: In retrospect, I probably should have typed “See the entire Starters menu at The Pantry.”

Crawfish Dip with Fried Wontons at Skinny J’s
Crab Au Gratin at Cajun’s Wharf

Skillet Bread, Fried Chicken Livers, Pork Rinds, Fried Oysters or Smoked Oysters at South On Main
My Take: South on Main got a ton of love on this post, as it should, the appetizers are all fantastic. But my personal favorite is the Fried Oyster Steamed Bun, which is listed below.

Spinach & Artichoke Dip at Saddle Creek Grill
Cheese Fries at Rebel Kettle

Pimento Cheese, Bread & Butter Plate, or Smoked Jalapeño Pimento Cheese, or Black Eyed Pea and Poblano Hummus at Lost Forty

Burgundy Mushrooms or Cheese Dip at Dizzy’s
Quail Lollipops, Poutine, or Foie Gras at Table 28

Fried Shrimp at Doe's

Fried Shrimp at Doe’s

 

Fried Shrimp or Tamales at Doe’s Eat Place
Grilled Oysters, Meat Pies, BBQ Nachos, or Truffle Fries at Maddie’s Place

Fried Black Eyed Peas or Spiced Pecans at Capital Bar and Grill
My Take: Those spiced pecans are crazy addictive and an absolute must-get on any visit to CBG.

Spicy Pimento Cheese with Soft Pita Chips at Taziki’s Mediterranean Café
The Caprese at Deluca’s

Shrimp Tchoupitoulas, Rose’s Hot Red Pepper Shrimp, Stuffed Mushrooms, Rose’s Fries, Fried Artichoke Hearts, Fried Green Tomatoes, or Cajun Popcorn at The Faded Rose
My Take: Good gracious was TFR mentioned a lot on this thread. All great choices, but give me those wedge fries with the buttermilk dressing any day.

Baba Ganoush at Layla's

Baba Ganoush at Layla’s

 

Onion Rings or Fried Green Tomatoes at Cotham’s in the City
Cheesesteak Egg Rolls at Del Frisco’s Grille
Crab Cakes at Sonny Williams’ Steak Room
Yellowtail or Hamachi Nigiri at Kemuri
Burrata at Raduno
Cheese Fries or Quesadilla at Buffalo Grill
Hummus or Baba Ganoush at Layla’s
Hummus with Pita Bread at Mama’s Gyros Grill
Fried Mozzarella Sticks at Dugan’s Pub

Baked Pimento Cheese at Boulevard Bistro
My Take: I’ve written about this appetizer several times in the past and it really is a unique and delicious spin on a Little Rock classic.

Fried Gulf Oysters or Crispy Chicken Livers at Red Door
Calamari Fries, Tuna Tataki, Spinach Dip, Queso Fundido, or Hot Crab Dip at Trio’s
Salsa Trio at Local Lime
Fried Green Tomatoes with Shrimp at Samantha’s Tap Room and Wood Grill
Tamale Pie at Heights Taco & Tamale Co.
State Fair Fries (with Side of Jalapeño Ranch) at Big Orange
Crab Stuffed Artichoke at Capers
Tortilla Soup at Casa Manana
Heirloom Tomato Plate, Goat Cheese Moouse or Baked Camembert at Brave New Restaurant
Cheese Dip at Reno’s Argenta Cafe
Ceviche Tostadas at El Porton
Crab Cake at One Eleven at the Capital
Grilled Meatballs and Stuffed Eggplant at Ristorante Capeo
Bread and Butter at Bruno’s Little Italy
Fried Portobello Slices or Shrimp & Brie Quesadillas with Mango Salsa at Loca Luna

Leeks at One Eleven

Leeks at One Eleven

 

Falafel, Tabouleh, Hummus, or Baba Ghanouj at Zam Zam Grill
My Take: I’ve heard good things about this place, probably time to check it out.

Cheese Dip at Riviera Maya
Calamari at Zaffino’s
Tuna Tataki at Hanaroo
Fried Green Tomatoes at The Main Cheese

My Personal Favs
Smoked Trout Nachos at Flyway Brewing
Chicken Nachos at El Palenque
Ceviche at Local Lime
Pupusas at Rosalindas
Fried Oyster Steamed Buns or Cauliflower Popcorn at South on Main
Fried Yuca at La Terraza Rum & Lounge
Pimento Cheese (Toast) or Radishes at The Root
Ceviche at Kemuri
Leeks at One Eleven at the Capital
Triple Dipper at Baja Grill

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The Kitchen|Fields Table Tour Highlights Importance of Soybean in Arkansas

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I’m not sure how much you know about the world of soybeans, but it’s a big deal, especially in this neck of the woods. Governor Hutchinson recently issued a proclamation declaring this past November as Arkansas Soybean Month, a move that acknowledges our state as one of the premier soybean producers.

Here are some of the numbers to back it up:

  • In the 2015 growing season, Arkansas producers harvested 3.1 million acres of soybeans, valued at more than $1.5 billion.
  • Soybeans are grown in 41 counties of Arkansas and rank as the state’s largest row crop, accounting for more acres than rice, corn, sorghum and wheat combined.
  • Arkansas ranks 2nd in the nation for boiler production and 10th in the nation for soybean production.
  • Poultry consumes about half of all the soybean meal produced because of the high protein content, which in turn provides essential nutrients to the animal and increases their performance.
  • Arkansas ranks 3rd in the nation for turkey production raising 28 million turkeys last year. Turkeys are the 4th largest consumer of soybean meal in the U.S., consuming more than 2 million tons of soybean meal in 2014.
  • Arkansas ranks 4th in the nation for soybean usage. That includes our pork industry, where nearly 2 million swine consume soybean meal every day thanks to its high protein content.
  • Arkansas ranks in the top 12 in the nation for calf production with a cattle inventory totaling 1.6 million head. In 2014, beef cattle consumed about 1.4 million tons of soybean meal in the U.S.

Also in November, the Arkansas Soybean Promotion Board’s educational food program, the Kitchen|Fields Table Tour, partnered with restaurants across the state to serve a dish dedicated to Arkansas soybean producers. Some of the participating restaurants included: Trio’s, At the Corner, Kemuri, The Southern Gourmasian, and Taylor’s Steakhouse. The Kitchen|Fields Table Tour encourages people not only to eat more primary soy foods, but also to consume soy-fed protein like pork, beef, turkey and chicken.

Part of this celebration of all things soybean came in the form of a recent three-course dinner at Brave New Restaurant here in Little Rock. I, along with other food writers and soybean farmers, was in attendance for an evening that proved to be every bit educational as it was tasty. Chef Peter Brave put his creative spin on soybean-based dishes throughout the evening, while various speakers gave brief talks about the “miracle bean.” Dishes included a salad with both pickled and fried soybeans, a beef tenderloin with sauteed soybeans, and an insanely delicious soybean honey Frangelico ice cream with soybean brittle for dessert. I may or may not have eaten my wife’s dessert as well.

In January, part two of the Kitchen|Fields Table Tour will launch … when the organization will be pairing up with some of Arkansas’ most well-known chefs to continue teaching Arkansans about the importance of this $2 billion soybean industry.

In the meantime, if you’re interested in more information, you can visit TheMiracleBean.com. It’s a pretty cool website where you can check out items like: soybean recipes, the actual composition of soybeans, and a comprehensive guide to various uses of soybeans (which go far beyond consumption).

*Stats and image via Arkansas Soybean Promotion Board

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Great Restaurant Service in Little Rock, January Edition

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While food plays an overwhelmingly large role in your overall happiness with restaurants, it’s the quality service that helps ensure a perfect dining experience. Each month, readers chime in on Facebook, telling us about great service they received at a local restaurant. Here are the responses for January.

Abigail E.: Any Yellow Rocket place has always been friendly and more than accommodating.

Brittany S.: Aisha at The Pantry Crest is the best!!!!
My Take: The only thing that shocks me is that The Pantry (Crest) was only mentioned one time. The restaurant has notoriously excellent service.

Bradley J.: Matt and/or Matt at Another Round Pub always treat me like family! In fact the entire staff does! I love that place.

Amy B-H.: By kid request, we went to Shorty Smalls on Monday. Our server blew us away. I gave her a fat tip. Wish I could remember her name.

Alexia: The gals at Maddie’s never disappoint.
My Take: I completely echo this sentiment. The service as Maddie’s Place is always so friendly and efficient … and very honest. They never steer you wrong with a suggestion.

Dobie H.: No matter how crowded HAM is Victoria and Brandon always are so nice and prompt.

Kim E.: Wayne, at Capi’s and, now, Trio’s, rocks!

Andrew B.: Layla’s wins for me this month – always friendly and quick.
My Take: The service at Layla’s is solid, but the real draw is the food.

Kaye M.: Kemuri always has top notch service.

Ananth R.: Aaron at Heights Taco & Tamale Co. provides hands down the best service we get anywhere in town.

Billy S.: David’s at Gateway blew my mind last weekend. Most attentive service at a burger joint ever.

Whitney H.: The staff at Three Fold is AWESOME!!!! Super friendly and always go above and beyond!
My Take: Part of Three Fold’s greatness is quickly moving folks through the line … in a friendly manner.

Carla K.: Justin and Carlos at Cantina Laredo have treated us like family for so long that we go there as much to see them as we do for the food.

Jay M.: Aaron at Vesuvio did a great job last Friday. Also want to second the great job Carlos does at Cantina Laredo.

Please keep them coming for February and thank you to those who participated! BTW…if you’d like to leave some comments in box below about some fantastic service you’ve recently received, please feel free to do so.

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