Lattice tell you about this amazing cobbler from Wilson Cafe’s Shari’ Haley.
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First Taste: Bar Cleeta
Yes, We Can! (And Bottle!)
We’re seasonal eaters around these parts, seeking out whatev-er’s freshest. But come summer? There’s nothing we’d rather have than a cold beer and fried chicken.
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Winner, Winner, Chicken Dinner!
We’re seasonal eaters around these parts, seeking out whatev-er’s freshest. But come summer? There’s nothing we’d rather have than a cold beer and fried chicken.
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Cork Dork: Bubbles of Freedom
What’s On Our Plate? It’s Shrimp And Grits
The Dish Southern Style Shrimp & Grits at Petit & Keet, $22 The Dish on The Dish When we first wrote about Petit & Keet in October 2017, writer Seth E. Barlow began the story with a few lines about the “begats”—that is, those lines in the Bible that establish lineage along the family tree.…
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First Course: Your Month in Food, Illustrated
Strawberry Shortcake With Ice Cream Arkansas fruits and berries are the focus of this month’s Arkansas Foodways Dinner Series from the Historic Arkansas Museum in Little Rock. The Root Cafe’s Jonathan Arrington and Jack Sundell will present five courses, each focused on a different fruit or berry from The Natural State. We’re not gonna lie,…
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First Course: Your Month in Food, Illustrated
Fresh produce, an unexpected pairing, more pickles than you could shake a stick at, 3,500 steaks, and a last fling at Cajun’s.
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Can’t Wait To Be There: Biergarten of Eden
What’s on Our Plate?
The Dish Arkansas morel mushroom pizza at Zaza Fine Salad & Wood Oven Pizza Co., $22.50 The Dish on The Dish It’s not that we’re especially averse to foraging, but sometimes the prospect of trudging through untrod undergrowth—well distant from the beaten path, more than likely with the long sticky netting of a spider’s web…
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Iconic Eats: Baklava to The Future
Since 1984, a small corps of volunteers has churned out untold thousands of pieces of baklava for the Annunciation Greek Orthodox Church’s annual Greek Food Festival. Here’s how they do it.
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