In a rather sudden move, Maumelle’s Cock of the Walk restaurant has closed for good. The restaurant made the announcement last Thursday and shut down that same day. In a statement released on its Facebook page, someone with the restaurant said everything happened very quickly, and employees were having a hard time with the news. The land and the building are already up for sale. Cock of the Walk is a Mississippi-based chain that now has three locations: two in Mississippi and one in Nashville, Tenn. The business has been open since the 1970s. The Cock of the Walk franchise on Facebook says it hopes somebody will purchase the space and reopen the restaurant soon.
Diamond Chef Arkansas has its ten semifinalists that will compete for a spot in the finals next year. This year, the competition held a video submission and public online vote to determine the competitors. They are:
- Brandon Brimley – To the Brim Catering
- Patrick Buchanan – Simply the Best Catering
- Casey Copeland – The Avenue
- Jordan Davis – Chenal Country Club
- Brandon Douglas – Green Leaf Grill
- Amanda Ivy – Old Mill Bread Company
- Jamie McAfee – Pine Bluff Country Club
- Joseph Salgueiro – Cache Restaurant
- Coby Smith – Arkansas Heart Hospital
- Izaak Winter – YaYa’s Euro Bistro
All ten will cook Monday at Pulaski Tech’s culinary institute, where judges will narrow the field to six finalists. Those six will return in April to compete against last year’s champion Mary Beth Ringgold of Cajun’s Wharf, Capers and Coppery Grill. Ringgold last year became the first female chef to win the competition.
This coming April will see the beginning of a new food festival in the downtown area. April 20 and 21 is the planned date for the first Arkansas Italian Food and Culture Festival. The festival has a wide range of events planned, including cooking lessons and competitions, kids cook-offs, an Italian car show, a bocce ball tournament and much more. The festival will be held on the riverfront area on the North Little Rock side near Dickey-Stephens Park. The festival is still in its planning stages, and I’m sure we’ll hear much more in the coming months regarding vendors and restaurants that will be participating.
Food trucks typically have a slower season during the late fall and winter months, but Count Porkula isn’t planning on slowing down. Starting Friday, the excellent barbecue business is gearing up for hunting season with a massive to-go package for deer camp. For $200, Count Porkula is packing up four racks of ribs and five pounds of pulled pork, plus buns, beans, slaw, sauce and dill pickle pasta. Obviously, you’ll need to call ahead at least a day before to get your order started, but it’s a great package for hunting parties. Count Porkula will also sell whole smoked briskets, whole chickens and pork butts. The truck will be setting up on U.S. 165 southeast of Little Rock for hunters on their way to camp. Check out their Facebook page for the truck’s daily location.
If you thought you missed your chance at a Santa Claus experience at The Capital Hotel, you’re in luck. The hotel has added a special lunch with Santa on Wednesday, Dec. 20. Each child will get a personal invitation from Santa to the lunch, where they will get to ask all the questions they want about reindeer, elves and the North Pole. Tickets to the event are $50 and go on sale tomorrow at 10 a.m., so be sure to keep a close eye on the hotel’s Facebook page.
It feels like cooler weather is finally here for the season, and that means you can start to expect some menu changes around town. We paid a visit to South on Main this week to sample a few drinks off the new cocktail menu, and found plenty to enjoy.
Get your walking shoes on; we’re dining progressively again! This week, our Eat Progressive series focuses on Argenta, where you have plenty of options for a great five-course walkabout.
Events
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Specials
Yellow Rocket Concepts has unveiled its specials for the month of November:
- Big Orange: Frito Chili Pie Burger and Pecan Pie Shake
- Local Lime: Lobster and Shrimp Enchiladas
- Zaza: Arkansas Waldorf Salad, and Winter Squash and Sausage Pizza
Ristorante Capeo’s weekly special is a fresh fish entree. The risotto of the week is made with sausage and mushrooms.
