Digital Edition
On the Cover: Breakfast dishes from Best Café and Bar in Hot Springs. Photo by Bailey Dougan. Find this story with owner and chef Joshua Garland on page 34.
Inside this issue:
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A Tale of Two Markets
CONTINUE READING: A Tale of Two MarketsWant to know where your food comes from? These local markets offer an array of meat and vegetable options—along with opportunities to experience farm life
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Get to Know: Jack Lin
CONTINUE READING: Get to Know: Jack LinA pharmacist by day—hence the name Pharm to Foodie—Jack touts himself as a “food documentarian”
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Day & Night
CONTINUE READING: Day & NightInspired by culinary experiences around the country, chef Joshua Garland created two distinct dining destinations in Hot Springs
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Catering 101
CONTINUE READING: Catering 101Industry veterans Diana Bratton, Rich Cosgrove, Dan Kovach, and Terri Paul answer our must-know questions for feeding a crowd
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Cause for Celebration
CONTINUE READING: Cause for CelebrationSoup Sunday organizers honor Little Rock restaurateur Dave Williams with namesake award
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Mixing Things Up
CONTINUE READING: Mixing Things UpMoonlight Mixes CEO Scott Waidmann shares the story behind the company’s sweet and salty creations
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Winning News
CONTINUE READING: Winning NewsRestaurant openings, award nominations, and more in the local foodie scene
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Spring 2025
CONTINUE READING: Spring 2025What’s inside the Spring 2025 issue of PLATED: The Arkansas Dining Guide
