Featuring fresh and flavorful American food, Beef O'Brady's is a local favorite.
Healthy food is in, as it should be, so come here for a tasty, low-fat and gluten-free bite.
Don't go thirsty during dinner! This restaurant also offers a splendid drink list featuring wine, beer, and more.
At this restaurant, everyone will find something they love — kids included!
Beef O'Brady's is known for its happy hour, which includes food and beverages.
Free wifi is on hand here as well.
The restaurant is on the noisier end, which is something to keep in mind when planning intimate get-togethers.
Weekends can get packed, so take advantage of the restaurant's reservations.
Carry-out is also available for those who prefer to enjoy this restaurant's cooking from the comfort of their own home.
Catering makes it easier to organize any event, and Beef O'Brady's will ensure that it is delicious.
We're happy to report we have parking available onsite. We'll meet you here.
A visit to Beef O'Brady's will set you back less than $30 per person, so you can make it a regular part of your schedule.
Stop putting off the best meal of your year and come into Beef O'Brady's' restaurant for some good old American favorites!
Beef O'Brady's serves up a variety of American eats in a casual setting. Swing by today and munch on some of your favorite dishes.
Ease your appetite with delicious bites from Lucky's Sports Bar and Grill in Maumelle.
Your body is a temple, so why not opt for healthy food that also tastes great? Lucky's Sports Bar and Grill serves shockingly delicious vegan, low-fat, and gluten-free dishes.
Find time to peruse the wine list here — this restaurant offers a variety of drink options.
Make sure to check out Lucky's Sports Bar and Grill's happy hour for a great way to decompress from the workday.
Bask in the sun and enjoy a fresh meal outside at Lucky's Sports Bar and Grill.
Skip long waits and head to Lucky's Sports Bar and Grill with your large group for easy seating.
Lucky's Sports Bar and Grill prides itself in its delicious catering.
The food is prepared and packaged, just waiting for your pickup.
Find a space on the street or park in the lot not far from the restaurant.
Major credit cards are accepted as a form of payment, so patrons are advised to charge responsibly.
For fast food in Maumelle's Maumelle neighborhood, check out the burger menu at Sonic Drive-In.
Looking for low-fat, gluten-free meal options? Look no further than Sonic Drive-In.
When the weather is nice, hurry to Sonic Drive-In to grab a spot on the patio.
Free wifi is on hand here as well.
Throw on your favorite T-shirt and head out the door — dining at Sonic Drive-In is all about comfort.
Ordering food? You can pick it up yourself!
Score a close parking spot at Sonic Drive-In.
Commute by bike to Sonic Drive-In and find easy bike parking.
What's the best kept secret around? It's how Sonic Drive-In keeps their food reasonably priced without sacrificing taste.
Chow down on breakfast, lunch, or dinner fare at Sonic Drive-In — they're open for all three meals.
When a burger is calling your name, stop by Sonic Drive-In and pick up a flavorful burger of your choice.
Treat your taste buds to some fantastic fast food from Sonic Drive-In today.
For fresh maki, Maumelle's Sashimi Japanese Steakhouse has got you covered.
Find time to peruse the wine list here — this restaurant offers a variety of drink options.
Load up the mini-van and bring the kids to this restaurant — they'll love the menu and scene here as much as mom and dad.
At Sashimi Japanese Steakhouse, your large or small group can be seated quickly and comfortably.
Between the music and the crowds, Sashimi Japanese Steakhouse's noise levels can be intense.
No need to put on airs for a trip to Sashimi Japanese Steakhouse — the dress code and ambience at this restaurant are totally laid-back.
For those in a hurry, the restaurant lets you take your meal or snack to go.
For convenience, diners can park in a neighboring lot.
Prices are a bit on the higher side, so this might be a good pick for a special night out.
Try more of Japanese cuisine than just sushi with a trip to Sashimi Japanese Steakhouse.
Visit Cheers and indulge in some good old-fashioned American cuisine.
Be sure to complete your meal at this restaurant with a drink from the restaurant's full bar.
Sunny day plus appetite equals the perfect time to head to Cheers.
Wifi is on the house at Cheers, so bring along your tablet or laptop.
Feed the gang at your next get-together with catering from Cheers as well.
Enjoy this restaurant's cooking from your own home with their carryout and delivery options.
The parking lot near Cheers will have you in and out in a jiffy.
Cheers offers a nice selection of mid-range cuisine, so you can expect a meal there to cost about $30 or less per person.
Whether you're in the mood for AM eggs, a midday salad, or an evening entree, Cheers provides service throughout the day.
Don't put it off any longer, and give Cheers a try.
Stop by McDonald's after work for a quick burger and fries.
If you're avoiding fat or gluten, you can still eat great at McDonald's, which offers a number of low-fat and gluten-free choices.
For no extra charge, utilize McDonald's' free wifi.
The large dining space at McDonald's provides quick and easy seating options for large groups.
With food this good, you'll be running into this restaurant to pick it up yourself.
If you've got the car, then we've got parking for you.
Whether you're in the mood for AM eggs, a midday salad, or an evening entree, McDonald's provides service throughout the day.
If you need a quick and easy dinner solution for the whole family, pay McDonald's a visit and grab some burgers to go.
Save yourself hours in meal prep time by trusting the team at McDonald's' A+ fast food place!
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of
A dainty sweet-potato bourbon cake (seen above). A deconstructed cheesecake topped with a sphere of fruit purée. A crème brûlée decorated with delicate, edible flowers. Ceviche plated to look more like a frothy cocktail than a bite of raw fish. These are just a few of the dishes that Chef Roque Heidler has conceptualized, plated, and posted to Instagram over the years.
Jump to his five tips for food photography.
This Tulsa chef is a bit of a Renaissance man. First and foremost, he works at The Chalkboard, an elegant New American restaurant where he does triple-duty as chef de cuisine, pastry chef, and resident plating expert. There, he quickly earned a reputation for his immaculate desserts, which helped him win the Sweets category in the first annual Taste of Groupon Awards. But that’s just his day job.
Over the years, Chef Heidler’s explored all sorts of facets of the art world. He experimented with street art in his youth, and, early on in his career, he took a two-year hiatus from the food industry to work as a tattoo artist. Today, he’s using those art skills to create the stunning desserts that first caught our attention.
We had the chance to chat with Chef Heidler after he won his award recently. Here are some of the highlights from our conversation.
Turning dining into an adventure
A video posted by Keepin Tha Block Fed (@purpstagram) on Dec 28, 2015 at 4:00pm PST
For Chef Heidler, cooking is all about balancing the familiar and the surprising. “I generally like to do a take on my childhood favorites,” he explained. He starts with these classic dishes and infuses them with “some sort of whimsy” while maintaining their approachability.
Frequently, that whimsy he talks about comes in the form of some sort of sneaky molecular-gastronomy trick, be it dessert gels made with agar or fruit purées transformed into delicate spheres that crack open with the whack of a spoon. Or, consider his take on chocolate pie:
“I got ahold of some methylcellulose and I did this crazy, crazy mad-scientist chocolate pie … that had this strawberry-buttermilk foam and this methylcellulose chocolate filling. [The filling] would be liquid at 70 degrees, but once you heated it up to 140, it would turn into that custard state.” The resulting dessert balanced different temperatures, textures, and flavors—subverting the diners’ expectations about what a classic chocolate pie could be.
How his unique background inspires his food
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 10, 2016 at 8:22pm PDT
An artistic eye pervades everything Roque Heidler does. Though it’s been years since he did any street art or worked in a tattoo parlor, those experiences still give him a unique outlook on food: “I’ll look at flavors sometimes as colors, if that makes any sense. And I plate them out like that. Sometimes I’ll base a whole dish on a color and search for those flavors that go with it,” he said.
But over the years, he’s learned to let the flavors shine as much as the aesthetics. “Like, I mean, if you dig back a little deeper in [my career] ... you’ll see more of that really, really modernistic art on the plate, and I’ve dialed back from that a lot. I kind of learned, you know, you’ve gotta plate to the crowd.”
Working under the constraints of a traditional Lebanese restaurant helped him strike the right balance even more. “I just would take their classic flavors and would try to just distribute it out in that street-art form, like, layers and different takes and elevating it with different textures. But working under that [chef] taught me a lot about not detracting from the flavors so much that you couldn’t tell where it was from.”
Plating food like a pro
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 8, 2016 at 9:26pm PDT
Now that he’s traded in no-frills Lebanese cuisine for fine dining at The Chalkboard, Chef Heidler has a lot more room to experiment with his food’s presentation. But even though he knows that many of his diners will rush to snap and post photos of these beautiful plates, he tries not to let that Instagram culture shape what he does too much.
“I don’t think about 6 o’clock. I don’t think about any sort of clockwise on a plate. I more or less look for that overall balance from a bird’s eye view,” he said. That’s because when a plate is placed in front of a diner, that’s the first perspective they get. And this first impression is important—even if the guest immediately drops down to plate level to snap that perfect piece of food-porn photography.
They say that you eat with your eyes first, so moments like these are vital to a restaurant’s success. But last impressions are just as important as first ones at The Chalkboard. “I love doing the plate ups on desserts because it’s gonna be the last thing that sticks in your mind when you leave,” Chef Heidler said.
Five tips for improving your food photography
When his knack for plating, arts background, and love of Instagram, Chef Heidler is a force to be reckoned with when it comes to food photography. That’s why we took the opportunity to ask him for some of his best tips.
1. Find the best lighting.
Natural light is your friend.
2. Shoot on neutral backgrounds.
Chef Heidler works on gray tables at The Chalkboard, but he recommends photographing your own food on “anything black or white—that’s always going to give another element to your photo.”
3. Combine different textures.
Varying textures form the most interesting compositions. “Try to provide three different textures, be it a purée, be it a frozen element, be it something crunchy. ... That’s what’s going to give you that depth in your dish.”
4. Add some acid to boost the colors.
This is especially true if you’re photographing a dish you cooked yourself. “[Acid] will give you those bright, vibrant colors everybody tries to achieve,” he suggests. This usually means adding lemon juice or white vinegar to a dish to bring out its natural green, purples, or reds.
5. Try different angles.
He explains, “Take a step around, even if it’s like, I don’t know, 6 inches from where you were just at. You might capture a cooler way.”
Don’t roll up to the bar trying to stump Brandon Phillips. Brandon knows his cocktails. And he likes a challenge. As the bar director at Chicago’s The Duck Inn, he’s had more than a few. As he told us:
A neighborhood guest was positive I couldn’t make him an old-fashioned that tasted like a prime-rib dinner. A little beef bouillon, horseradish, Worcestershire sauce, rum, and voilà, the Prime Rib Old-Fashioned was born.
In the video below, hear more on craft, cocktail culture, and good old-fashioned hospitality directly from Brandon, the winner in our inaugural Taste of Groupon Awards for the The Drink Award for the Advancement of Potent Potables.