With a reputation that includes titles such as the "Pie Guy" and "The Man Who Made 100 Different Pies in One Night," it's no great surprise that Chris Monroe—a dedicated pie lover and enthusiast—runs Hunka Pie. Open since 2007, the restaurant is dedicated to small-batch and handcrafted pies that boast flaky, hand-rolled crusts and are made without the preservatives found in big-batch bakeries. Equipped with the childhood pie memories and experience of growing up with three generations of pie makers, Chris claims the "largest selection of handcrafted pie in Arkansas." And judging from his list, he may be right. Interesting flavors such as chocolate hazelnut baklava and peach with rum glaze pop out alongside classic combinations such as southern pecan and key lime.
But though Chris and Hunka Pie specialize in pie, they also bring their A-game to breakfast, lunch, and dinner food, as well. They tout classic and creative burgers made with a third-pound of ground beef, some seasoned with secret spices, and others with more exotic flavors. The bombay burger adds garam masala to the mix, and the turkey burger's patty is seasoned with herbs. And though the restaurant was once relegated to a small drive-in counter, the restaurant's new digs invite patrons to sit and relax in the classic chrome and red of a former diner.
Over the last three decades, Charley’s has shuffled up standard decks of carbs in a fresh, innovative fashion. Though the soul of Charley’s spawns from the beefy abyss of the signature cheesesteak sandwiches ($4.99–$7.99), the entire menu is flavorfully filled to capacity with delicious grilled combinations. The chicken bacon club with provolone and all the fixins ($5.19–$7.59) is quaint for a stomach sublet, while the Italian deli deluxe carnivorously conquers with a bed of pepperoni, ham, turkey, provolone, and generous dustings of Italian seasoning ($5.19–$7.69). Diners can load their gastronomic cargo-carriers with a combo meal, complete with Charley's famously crisp fries, or ascend a mountain of abominably coated fries featuring cheddar, ranch, and bacon ($2.99), the ideal defense against yetis, yeti-sized hungers, and jitters felt during first dates with yetis.
Brewing their own line of beans and building sandwiches and salads behind the bar, the staff of Jammin Java relieves coffee cravings as well as hunger pangs. The espresso machine whirs to life as baristas steam milk to create lattes, cappuccinos, and puffy foam clouds shaped like manatees. Stop by in the morning for pastries. In the afternoons and evenings, you can munch on sandwiches stuffed with roast beef, hickory turkey, and fresh, crispy veggies.
Dickey?s Barbecue Pit has smoked beef brisket in-house nearly every night since 1941, painting each morsel with a tangy house-made sauce. Pulled pork, turkey breast, and polish sausage round out the menu with meals that are heartier than a burrito wrapped in Paul Bunyan?s plaid shirt. Boxed lunches and catered buffets brim with homestyle sides such as coleslaw, mac 'n' cheese, and jalape?o beans. Once the last pickle has been crunched and the last finger has been licked, guests can savor one of the restaurant?s most cherished traditions: a vanilla cone, on the house.
The festive chefs at El Acapulco bring parties to plates with their authentic brand of Mexican cuisine, served in a lively, festive setting. Commission mouths to make a masterpiece of bubbly cauldrons of cheese dip ($2.25–$6.99), optimal for sharing or finger painting Jaliscan landscapes. Tacos Karina ($8.49) join El Acapulco's menu as its newest starlet, flaunting four warm, corn tortillas, grilled steak garters, fried beans, and chorizo. Single-serving plates of chicken or shredded-beef fajitas ($9.75) communicate with rumbling stomachs through sizzles or Morse code, and crispy chimichangas ($6.99) arrive mouthside stuffed with shredded beef and chicken.
In 1956, residents of North Little Rock began catching mouthwatering whiffs of smoked ribs and chopped pork. Those aromas emanated from a spot called Lindsey's Bar-B-Q. Stepping inside, they found the source: a pit master named D.L. Lindsey Sr. Today, his son Donnie Lindsey II and his wife Eleanor carries on the family tradition at Lindsey's Hospitality House, located just a block away from his father's former eatery.
Lindsey II prepares many of the same specialties his dad served, including smoked chicken and racks of ribs paired with sides, such as glazed carrots and black-eyed peas. Patrons can relax in the dining room or arrange a catered feast in the restaurant's banquet room, which comfortably seats more than 200 people.