Now on their third month, AY Publisher Heather Baker and KARK host DJ Williams have been chowing down at some of the top restaurants and eateries in Central Arkansas. They’ve been working their way through the AY Magazine Bucket Lists in search of the best in Arkansas food.
And they’re not stopping anytime soon.
“Heather, I’m not going to lie – from where we started to now, my shirt is getting a little tight. We’ve been eating real good,” Williams says.
“We’ve been throwing down,” Baker says with a laugh.
This week, the duo is continuing to explore the AY Magazine Steakhouse Bucket List. They are checking out a new addition to Little Rock’s steakhouse scene – Bone’s Chophouse.
Started in 2017 in Hot Springs, the Little Rock location opened this year at 27 Rahling Circle. The restaurant was opened by noted restaurateur Lee Beasley who wanted to bring the chophouse tradition to Arkansas. According to the company’s website, Bone’s menu highlights local produce and Arkansas-bred Wagyu cattle.
One of the restaurant’s specialties is its bone-in rib-eye, a 22-24 oz. slab of meat that is juicy and full of flavor. Baker and Williams also try out the Bone’s 8 oz. filet, which Williams says is “cooked to perfection.”
In fact, Williams says this is the “best month yet” for the Bucket List tour.
Of course, it wouldn’t be a complete trip without some beverages. Nothing pairs together like steak and bourbon. For their trip, Baker and Williams tried out the Bone’s Old Fashioned. For this cocktail, the mixologist combined muddled cherries and oranges and orange bitters with Woodford Reserve bourbon.
At the end of the meal, Baker says, ““If you’re looking for an amazing place to come, it’s Bone’s Steakhouse.”
Of course, this is just one leg of their Steakhouse Bucket List journey. As Williams says, there’s more to come.
“Let’s not forget, there are lot of options,” Williams says. “The new edition [of AY Magazine] is out…so make sure you pick up a copy of the magazine.”