It’s something we all have to do: eat. And here at Soirée, we take food pretty seriously, good food. That’s why writer’s Steve Shuler’s blog post from LittleRockFoodcast.com immediately caught our attention and we asked to share. Shuler listed 10 of his favorite dishes from local restaurants in January. Here’s a preview and where we will be making reservations soon:
Roasted Duck Breast at South on Main
While the yock box from the South on Main/Lost Forty dinner was doubtlessly the most unique and engaging item on the menu that night, it was unmistakably an “everyman” dish. That’s not to knock it or other highly accessibly dishes; in fact, some of my favorite foods over the years have been common menu items elevated to become something special. But at a special event like this dinner, there is an expectation for the chef to flex his or her technical muscles, and this is where Bell decided to show his classical culinary ability. The duck breast here was as perfect as you can make it, a juicy breast cooked to medium rare with a crispy skin that crackled under the fork. To accompany the duck, Bell tossed some Arkansas winter kale in black garlic (garlic slowly caramelized over the course of days). And of course, it wouldn’t be South on Main without an egg on one of these dishes. While this was prepared for a special dinner, you can find the same duck breast on South on Main’s dinner menu every night. Don’t second-guess it. It’s an entrée you can order with full confidence.
Crawfish Creole at Maddie’s Place
The last of the Lost Forty-inspired dishes in this month’s write-up, this particular dish was created to pair with the limited Red IPA that came out a few weeks ago. The beer is quite good, though not Lost Forty’s best. But the pairing that Maddie’s Place chef Brian Deloney devised for this beer was remarkable. Deloney packed this dish with an absurd amount of crawfish tails; it seemed that there was always plenty left no matter how much I’d eaten. A Creole-seasoned roux with okra and tomatoes made for a traditional broth with balanced heat and brightness. But the real star here, the element that brought crawfish and roux and beer together, was the mound of sublime cheese grits in the center. I’ve spent time exploring grits in Charleston, South Carolina, and Savannah, Georgia. These could stand up with the best I’ve ever had. Rich, creamy, perfectly cooked, the grits took this dish from very good to something truly memorable. While this was a special, Deloney has the elements on hand to make this entrée on a regular basis, and I really hope to see it again in the future.
Grilled Bread and Butter Spreads at Lost Forty Brewing
That’s right, I’m putting two bread items on this list, and for good reason. They’re both outstanding examples, if extremely different from each other. This bread at Lost Forty Brewing is a testimony to both recycling and relationships. The grain used in the mash to make Lost Forty’s beer is sent off to Boulevard Bread Company, which makes this bread and sends the loaves back to Scott McGehee and his team. The bread itself is outstanding, with deep flavors of molasses and cream that come out after a little bit of toasting from the grill. Three butters come on the side, and while the smoked jalapeño and the dill butters are both good, the honey cinnamon butter is the one that goes best with the bread. As if that weren’t enough, a trio of pickles accompanies the plate, with the curry cauliflower pickle standing out there. There is plenty to like about Lost Forty, but for me, this bread is the one dish I have to have every time I visit.
To see the remaining favorites on Shuler’s list, check out his post here.