Writer: Tiffany Adams | Photographer: Rett Peek
Chef Nathan Miller combines his passion for cooking with creating community in his SoMa restaurant, Bread Cheese Wine—or as its friends know it, BCW
Since the age of 15, Nathan Miller can’t recall a time when he wasn’t somehow involved in the restaurant industry. From his initial start making gyros and fries at Blackwood’s Gyros & Grill in Conway to working for upscale establishments, including Mike’s Place, Brave New Restaurant, and YaYa’s Euro Bistro, he’s always been drawn to the catching energy of a well-operated dining room and the sense of controlled chaos that seems to bubble beneath the surface. Here, he shares a bit about his desire to bring this vibe to Little Rock’s SoMa neighborhood with a concept built on community, shared plates, and an extensive selection of accessible wines.
PLATED: What drew you to this neighborhood? Had you been considering opening a restaurant here?
Nathan Miller: I was working on the sales side of the business with a food vendor, and I realized how much I missed cooking and working in a restaurant. I was visiting a client across the street one day when I saw this space was available. I recognized the guy’s name on the real estate sign, called him up, and said I want to see it—just in case. I walked in, fell in love, and signed a lease the next month.
What drew me to SoMa in particular is the way it’s growing in terms of culture and personality. The restaurant scene feels like it is right on the verge of becoming
something really, really special, and I wanted to be here when that happened.
PLATED: What about the concept for BCW?
NM: I had a vague idea in my head but it was never fully fleshed out. I have always believed you can’t shoehorn the wrong concept into a space where it doesn’t make sense. So, it sounds corny, but when I stepped into this space and looked around, it told me what it needed to be. The timing also worked out so well with this spot becoming available and then getting the right people in place. We have been very lucky to have the staff we have.
PLATED: So, what came first—the wine, the cheese, or the bread?
NM: Going back to the space, it started with the giant windows and the desire to bring some of the green you see outside indoors. That led to the wine concept. I’ve always been a wine person over cocktails or beer or anything else. I also felt that a lot of places play it safe with the wine list, and I’m the kind of person that if I go out and order wine, I want something I haven’t had before that is interesting and different.
From there, it became grilled cheeses, small plates, and shared plates because I wanted something that was approachable and simple to bring folks in without having them feel intimidated, like we were some fancy wine restaurant. It’s nicer food but in a beginner-friendly format.
The Standard grilled cheese sandwich is a go-to for first-timers. It features cheddar, Cooper American, and swiss cheeses along with roasted tomatoes on brioche. On chilly days, customers love to pair it with a cup of BCW’s tomato soup.
PLATED: Do you have any wine recommendations we should take?
NM: Our sommelier, Erin Saunders, has been huge in developing our wine list. She and I both love to give suggestions‚ as do our servers. I think our wine flights are fun for first-time guests; then you don’t have to commit to a full glass. We have eight different flights on the menu. For example, if you’re a cabernet fan, you can try four different options in the flight. One of the flights is called What Nathan Is Drinking, and it has my personal favorite wines of the moment. I’m really in love with South African wines right now like pinotages and chenin blancs. They are affordable and accessible but not your standard, everyday wines.
PLATED: As BCW celebrates its first anniversary, what’s on the horizon?
NM: In 2025 we are going to be doing a lot more happy hours and events. We’ll continue our reverse happy hour on Fridays and Saturdays where we have specials on drinks and shareable plates from 9 p.m. to close. We’ll also be bringing in our resident DJ, Michael Shaeffer, for brunch every other week. We really want BCW to become synonymous with a fun, vibrant place to be. We’ve become known for good service, good food, and good cocktails, but the next step up is to be the place you know you can go to relax with friends and have a good time.
Read on for the recipe for Nathan’s Chorizo Hash, a hearty morning meal.
“What I love about almost all of our food is that it’s designed to be shared and enjoyed with friends.”
—CHEF NATHAN MILLER
BCW’s smoked pork belly is basted in an apple cider gastrique then smoked in-house and set atop a sweet potato puree with pancetta dust and pickled fresno chiles.
This simple take on a gin and tonic adds beet juice, lemon juice, and a sprig of rosemary.
The bresola flatbread is a popular shareable selection. Bresola is a cured Italian beef tenderloin that is highlighted with roasted garlic, chimichurri, a balsamic reduction, and lemon zest here.
“I’m so happy these beets have taken off; I’m a beet fanatic,” Nathan says, pointing to a small plate with roasted red beets, pickled golden beets, and whipped goat cheese on a bed of micro arugula with dustings of pistachio and lemon zest.
First Things First
Breakfast is Nathan’s favorite meal of the day. “When I’m home and have a half hour to make breakfast, this is what I make for myself,” he says. The simple yet flavorful bowl is a crowd-pleasing way to fill your belly before heading out for the day—and a staple that Nathan predicts will someday make its way to the BCW brunch menu.
RECIPE
Nathan’s Chorizo Hash
Serves 4
SHOP
2 large sweet potatoes, diced
½ pound baby bella mushrooms, quartered
1 bunch kale, cleaned and trimmed
8 eggs, cooked any way you like
Chorizo
1 pound ground pork
4 cloves fresh garlic, finely minced
1½ tablespoons ancho chili powder
1 tablespoon sweet paprika
½ tablespoon smoked paprika
1½ tablespoons kosher salt
2 teaspoons Mexican dried oregano
½ teaspoon coarse ground black pepper
½ teaspoon cumin
½ teaspoon coriander
Hollandaise Sauce
5 egg yolks, separated
juice from 1 large lemon
1 pound butter, clarified
salt and pepper, to taste
PREPARE
Preheat oven to 400˚F. Combine all chorizo ingredients (pork through coriander) in a large mixing bowl. Chill in refrigerator for at least 30 minutes; the longer the better. While chorizo is chilling, roast diced sweet potatoes in the oven for 5 minutes, then add mushrooms. Cook another 5 minutes, add kale, and cook for 10 minutes. Remove from oven and set aside. Brown chorizo in a cast iron skillet until fully cooked.
Prepare hollandaise sauce by placing egg yolks and half the lemon juice in a blender. While blending, slowly pour in clarified butter until all is incorporated. If sauce becomes too thick as you are adding butter, add a tiny bit of hot water. The consistency should coat the back of a spoon. When finished, stir in remaining lemon juice and add salt and pepper. Cook the eggs to your preference.
To assemble the dish, toss together sweet potato, mushrooms, kale, and chorizo. Top with cooked eggs and hollandaise sauce. Season to taste with salt and pepper.
BCW is located at 1424 S. Main St. in Little Rock’s SoMa neighborhood. Visit bcwlittlerock.com for hours and a full menu.
