When you talk steaks in Arkansas, there’s one name that will come up no matter what. It doesn’t matter where you are in the state, from Blytheville to Texarkana, one restaurant will get named as one of the top steakhouses in the Natural State. Can you guess which one? It’s simple – Athur’s Prime Steakhouse.
As KARK host DJ Williams says, “Everybody in Arkansas knows about Arthur’s. It’s almost a national landmark.” And AY Publisher Heather Baker agrees, saying, “It’s iconic for Arkansas.”
But Baker goes even further with her praise for the West Little Rock steakhouse, naming it her favorite spot to grab a steak. “It’s my fave. I love it,” she says.
Both Baker and Williams start off their trip to Arthur’s with a stiff drink. Since it’s National Bourbon Month, they are testing out the establishment’s finest bourbons (like the Pappy Van Winkle that Williams, the refined gentleman he is, tastes).
And there’s no shortage of bourbons to have at Arthur’s. In fact, the restaurant’s owner, Jerry Barakat, says that Arthur’s has the largest selection of the tasty spirits in Arkansas. “We have a largest selection of bourbon in the state and in most restaurants in the country,” owner says.
The other notable quality at Arthur’s is its legendary customer service, which Baker calls the best “bar none.”
“Everyone who comes here says you have the best customer service. Why is it so important each one of your customers know that they’re just as important as the next?,” Williams asks Barakat.
To illustrate his commitment to customer service, Barakat says that he doesn’t think of himself as the restaurant’s owner, instead seeing the customers as the ones in charge. “When somebody asks me who the owner is or are you the owner, I say, ‘You’re the owner,’” Barakat says.
But of course, the highlight of this Bucket List trip is the steak itself. “You can’t go to Arthur’s without a steak. It’s the best in time,” Williams says.
The restaurant offers a wide array of meats, from USDA dry-aged prime meats such as a bone-in fliet, a Kansas City bone-in strip, a New York strip, a T-bone and a ribeye, to Australian wagyu, including a wagyu tomahawk, to certified Japanaese Kobe beef.
Digging into the meal, Baker and Williams are clearly satisfied. The experience of eating steak at Arthur’s, according to Baker, is always like the first time.“It is exquisite, as always. It’s like the first time. I’m going to eat every bite of this,” she says.
With the meal done, that’s another great Arkansas steakhouse visited and marked off the list. However, there’s always more to check out.
“Another box checked off the bucket list,” Williams jokes.
READ MORE: A Cut Above: Steak Bucket List