Restaurants in Bryant

Great Wraps eschews unhealthy oils and deep fryers in its menu of wraps and subs grilled to a crisp golden brown, earning praise from such publications as Arkansas Times. Fillings of thinly sliced steak and pepper-jack cheese are layered onto ciabatta and hoagie loaves, and juicy grilled chicken is enclosed in spinach, flour, or honey-wheat tortillas. Six different spices—including chili cheese and peppercorn ranch—can be sprinkled onto the eatery's fries with reckless abandon, and diners can rest assured knowing none of the Idaho-sourced taters contain any trans fats or passports to Canada beneath their crispy exteriors.

Bob's Grill touts breakfast every day, boasting a schedule that starts at five in the morning and stretches until two in the afternoon, with the exception of bingo nights on Tuesday and Thursday. While regulars will continually find classics such as breakfast burritos and omelets on the menu—as well as bacon cheeseburgers and sandwiches—blue plate specials and other daily offerings change it up with stuffed bell-peppers, gumbo, and pork chops, as well as a smattering of delectable fruit pies.

At Samurai Japanese Steakhouse and Sushi Bar, hibachi chefs grill meats in teriyaki sauce to complement a selection of fresh sushi rolls. Like the knock-knock jokes that naturally occur on each layer of an onion, the chefs make cooking fun, flipping shrimp, steak, and chicken with deft gymnastic twirls. The restaurant's striking decor captures a stylish Japanese motif with colorful artwork, kimono-clad servers, and zen gardens replete with stone lanterns and paper-and-wood wall screens. Throughout the dining area, overhanging lanterns and lacquered wood convey a far-Eastern aesthetic, while simple yet elegant chairs and furnishings promise sturdy bases for building blanket forts.

For 31 years, The Sports Page—lauded by the Democrat Gazette for its retro ambiance and “perfectly cooked” burgers—has kept its grill sizzling with old-fashioned American favorites. As one chef flips the signature cheeseburgers, another sautés bell peppers and onions for the steak or chicken phillies. A side of onion rings or fries adds a sidecar of comfort to sandwiches, hot dogs, or chicken tenders. Meanwhile, between bites of tilapia po’ boys or smoked sausage sandwiches, guests can catch the latest news on the big-screen TV, play billards or darts, or discuss the weather with the oversized Elvis poster.

The cooks at Catfish City & BBQ Grill heed the call of hunger with a Southern-style answer to surf 'n' turf: jumbo shrimp and catfish alongside slow-smoked barbecue. Cooks fry catfish fillets in cholesterol-free peanut oil before compiling platters designated for small, medium, and large appetites or pockets. Barbecue masters gingerly massage cuts of pork and beef brisket with a secret spice blend and smoke them over hickory wood for up to 12 hours. On a daily basis, the restaurant's in-house baker prepares three-tier carrot cakes with thick, creamy icing to satisfy sweet teeth or frost gums made out of cake, and fruit and pecan pies are offered as well. This Groupon applies for dine-in and drive-thru.

All the steaks served at Western Sizzlin are first flame-kissed—cooked with flames licking both sides of the steak at once. As general manager Elgin Hamner states on the restaurant's website, this method preserves the flavors and juices of each slab, including the top-sirloin, rib-eye, filet-mignon, and T-bone steaks that populate the menu. Besides steaks, chefs prepare chicken breasts six different ways, including broiled or drizzled with teriyaki sauce, and they skim shrimp and salmon across the grill’s surface to the rhythm of "Gonna Fly Now (Theme from Rocky)." Diners can also tear into a cheeseburger or a philly steak sandwich underneath the antlered chandeliers that dangle from the ceiling.