Sometimes we get to enjoy cocktails and delicious food in the middle of a work day because our jobs are fun and come with perks. Such was the case Wednesday afternoon when our team was invited to a first tasting at Del Frisco’s Grille, Little Rock’s newest restaurant located at The Promenade at Chenal in west Little Rock.
Described as a “polished-casual” restaurant “rooted in great steak,” Del Frisco’s Grille is elevating the traditional bar and grille scene by serving up new twists on classic American favorites.
“Our menu is craveable,” said Mark Smith, Del Frisco’s Grille general manager. “What we’re offering is a modern take on a classic idea, and we want our diners to enjoy fine dining quality dishes in a fun, relaxed atmosphere.”
The restaurant has an open floor plan with a full bar and enough booths and tables to seat roughly 300 people, according to Smith. There is also a covered patio, which seats about 60, complete with fans, heaters for cooler days and TVs.
In the kitchen, Executive Chef Maeve Grey is at the helm. Prior to this position, Chef Grey served as Director of Back of the House Operations for all kitchens under the Yellow Rocket Concepts umbrella, where she oversaw the behind-the-scenes culinary procedures for all locations.
We were the first media outlet to receive a sampling of the menu. Here’s what we had and loved. Cheers.
What immediately catches your eye as you walk in the front door is this wine wall — well, the first wine wall. Another is located at the back of the restaurant, where we also spotted a three-liter bottle of wine. That’s for another story. Del Frisco’s offers 220 varieties of wine, which are offered by the glass and by the bottle.
These Ahi tuna tacos were a personal favorite. Served in crispy wonton shells with fresh guacamole and a spicy citrus mayo, I could have eaten this entire appetizer by myself.
Filled with filet tenderloin meat, american cheese and carmelized onions, all wrapped in fresh wonton wrappers, these Philly cheesesteak eggrolls are perfectly fried, then topped off with housemade sweet chili sauce and tangy honey mustard. A perfect balance of savory and sweet. We recommend sopping up all of that extra sauce in between bites.
From left to right: Kilt Lifter made with St. Germain, Hendrick’s Gin, which is infused with cucumber and rose petals, a couple of dashes of Tabasco and lemon. This was suprisingly light and refreshing. A perfect summer cocktail. // Pomegranate margarita made with reposada tequila (smoky, aged tequila), Cointreau, freshly squeezed lime sour and a splash of pomegranate juice. I’ve never met a margarita I didn’t like, but this one was a bit strong. Maybe motherhood has made me a lightweight. This was, however, Mandy’s favorite. // Apartment 5D: With a name like this, we know this drink has a story that we hope to share someday. Described as a take on a strawberry daiquiri, this was definitely our favorite. Made with housemade pureed strawberries, balsamic vinegar and lemon sour, this one has danger written all over it. It goes down a little too easily.
Amanda Hoelzeman, Editor
Me (Is Uber coming to pick us up?)
Mandy Richardson, Publisher
This heirloom tomato and burrata (mix of mozzarella and cream) dish was simply beautiful and delicious.
Kale is all the rage these days so we had to try the kale and brussell sprout salad. Fresh baby kale with shaved brussel sprouts are tossed with orange slices, dried cranberries and toasted almonds in a housemade vinaigrette and creole aioli, then topped with shaved manchego cheese. Large enough to be an entree, we were huge fans.
There’s not much to say about this grilled cheeseburger with sea salt and parmesan fries other than that there’s a new legit burger in town. Why have one when you can have two prime patties? Made with a housemade “slopping sauce,” which is kind of a spicy mayo, this dish served with an adorable ketchup bottle on a cutting board gets an A for presentation and an A+ for taste. This went fast.
After the tacos, this was my next favorite dish — the short rib stroganoff with pappardelle noodles, cremini mushrooms and tobacco onions. Chef Grey told us the meat is first seared, then roasted for four hours before serving. Creamy, but not too heavy, this is one of Del Frisco’s signature dishes, and we can see why. The meat was incredibly tender, and I dare say, this rivals even my mother-in-law’s amazing beef stroganoff recipe. A win.
This creamy mac and cheese made with radiatori pasta, gruyere and parmesan cheese is tossed in a basic cream and housemade roasted garlic sauce, then sprinkled with panko. Elevated southern comfort food anyone? Yes, please.
Hello, tower of coconut cream pie goodness surrounded by beautiful white chocolate shavings. It was awesome. The end.
Our many compliments to the chef.
Price points: Appetizers will run you from $8 to $16. The Ahi tacos are $14.50 and worth every single penny in my opinion. For entrees, expect to pay anywhere from $13.50 for the burger to $45 for the 12 oz filet, which is the most expensive thing on the menu. The short rib stroganoff is $28 and very filling.
In addition to serving lunch and dinner, the restauruant will also serve Sunday brunch from 11 a.m. to 3 p.m. and will feature a Bloody Mary bar.
To view the complete menu, click here.
Del Frisco’s Grille will officially open on Sept. 12.