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Fire Power
Located in downtown Little Rock’s SoMa district, PIRO Brick Oven and Barroom is quickly becoming a popular haunt for locals and visitors alike. Equal parts easygoing and edgy, the restaurant’s décor is as pleasing to the eye as the fare is to the palate. Read on to learn more about the new eatery and pub.
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The New Brew in Town
The talents behind beloved Arkansas eateries such as Local Lime, Big Orange, and ZAZA, step onto the craft beer scene with a brewery and taproom in Little Rock—known as Lost Forty—that’s sure to become a new favorite hangout
THE RESTAURANT-MEETS-BREWERY CONCEPT
When you put Scott McGehee, John Beachboard, Russ McDonough, and Amber Brewer in one room, there’s bound to be something brewing. This time, the quartet behind some of central Arkansas’s favorite restaurants—who were joined by local businessman Albert Braunfisch for this venture—cooked up the idea to open a brewery and taproom known as Lost Forty Brewing. John and head brewer Dylan Yelenich actually started the brewing in John and his wife Amber’s garage. “They were having so much fun creating beers and new flavor profiles, they began to think about a large scale brewery,” says Amber, who serves as creative director of Yellow Rocket Concepts, a parent company for the group’s local eateries. “Scott and John and our team are seasoned in pleasing the palates of Arkansans with unique food and cocktail creations. Beer has always been a passion for them both, which led to learning to home brew, and now here we are. At Lost Forty, the taproom is a function of the brewery. It is a place for people to try what we are creating, where we are creating it, alongside food that highlights the attributes of the beers. Drinking in the taproom is akin to being in our lab,” she adds.
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Good Food Meets Good Design
Good Food by Ferneau is chef Donnie Ferneau’s latest culinary venture—a restaurant on a mission to transform the way Arkansans eat. However, before he could get down to business, designer Brittany Atkinson had to complete a transformation of her own, turning the Main Street Argenta restaurant into a space as simple and beautiful as the fare served.
>>THE DESIGN IDEA
Formerly home to Argenta Market, the building was primed for food service even before the redesign, with deli cases, a workable kitchen, and plenty of seating space. Running with the space’s existing diner-like feel, a colorful palette of food offerings, and a desire—shared by Ferneau and his business partner Donna Barnett—to create a simple and beautiful space, Atkinson, who is the director of interiors at WILLIAMS & DEAN envisioned a place where foodies, health enthusiasts, and regular Joes alike could come together for dinner, drinks, or an afternoon snack. The design of the restaurant is unified by a palette based in black and white with strategic pops of bright colors and repetitive graphic motifs.
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Fresh Infusion
Growing up with eight brothers and sisters, Diana Bratton recalls hours spent helping her mother in the kitchen. Years later, after receiving her culinary degree from El Centro College in Dallas, Texas, as well as time spent studying in California, Bratton landed in Hot Springs. It was here that she began making and serving her own creations, and in 1997 founded Café 1217. The restaurant’s “gourmet-on-the-go” style is inspired by what Bratton calls “truly fresh” ingredients—so fresh, she changes the menu monthly.
In 2008, Bratton collected more than 500 of her favorite recipes and published her first cookbook, The Original Cafe 1217 Cookbook. Her recipe for Apple Lemon Ginger Juice is a popular beverage from the compilation, and is also served seasonally at the café. The sweet and tangy juice is perfect for spring entertaining, and she often serves it in place of punch at weddings and events.
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