Good Tasting: July 2017

What we’re eating and sipping this month

Buffalo River Float

The Hive, Bentonville

Let’s say this is your first root beer float—like, ever. You’d watch, utterly transfixed, as a bartender from The Hive drops a baseball-sized scoop of the eatery’s housemade buttermilk ice cream into a frosty glass of Big Rock root beer spiked with walnut-infused bourbon. As he deftly tops the concoction off with Luxardo maraschino-cherry syrup, a fizzy volcano erupts. You take your first sip and finish half the glass. (200 NE A St.;

BBQ Nachos

The Veg, Little Rock

How do you make vegan BBQ nachos work? The same way you make any plate of nachos a success: by layering on the goodness. In this case, that strategy starts with a base of deep-fried chips that’ve been cut from fresh corn tortillas and heaped with lentils and sweet potatoes, pico salsa, spring mix, avocado, vegan sour cream, Sriracha and lastly, a generous smattering of The Veg’s house BBQ sauce. And oh, if you’re wondering: It works. (220 W. Sixth St.;

The Scarface

The Next Level Kitchen, Hot Springs

It takes audacity to call your Cuban-inspired sandwich “The Scarface.” But thanks to melt-in-your-mouth pulled pork, smokey ham, tangy pickles and an oh-so-soft hoagie roll, this is a sandwich that more than lives up to its name. However, next time we’re at The Next Level Kitchen, we’ll be getting The Vito Corleone. Now that we know how serious these folks are about their sandwiches, how could we refuse? (1006 Air Port Road, Ste. B;