PLATED is your new resource for all things dining in the state. Read our first issue here, and be sure to follow along on Instagram and Facebook too!
On the Cover: Shrimp and grits prepared by Daron Hall of Plated: TheCutUpChef. Photography by Rett Peek. Read the story here.
DIGITAL EDITION
Spring 2024
Inside this issue:
-
Get to Know: The Mighty Rib
CONTINUE READING: Get to Know: The Mighty RibKevin Shalin began The Mighty Rib as a food blog in 2010 while living in Houston and looking for a creative outlet.
-
Creatively Catered
CONTINUE READING: Creatively CateredMake an impression at your next big event with a memorable menu
-
Outside, Please!
CONTINUE READING: Outside, Please!Looking for a table where you can enjoy the fresh air? Read on for a few of the state’s most beloved al fresco options
-
Spinning Plates
CONTINUE READING: Spinning PlatesDaron Hall, co-owner of HallBros2Go and K Hall & Sons Produce legatee, adds a personal chef business to his rotation of tasty offerings
-
Headed East
CONTINUE READING: Headed EastVeteran restaurateurs combine efforts to create Eastside Scrapyard, a versatile new event venue in the heart of an up-and-coming Little Rock neighborhood
-
Brewing Success
CONTINUE READING: Brewing SuccessAn Arkansas coffee company thrives thanks to an efficient business model and focus on a positive atmosphere
-
2024 Food Festival Guide
CONTINUE READING: 2024 Food Festival GuideMark your calendar now for statewide events your taste buds won’t want to miss
-
Hot Off the Press
CONTINUE READING: Hot Off the PressRestaurants and breweries that are recently opened, making moves, and coming soon
-
PLATED Is Out
CONTINUE READING: PLATED Is OutPLATED is your new resource for all things dining in the state. Read our first issue here.
