At the end of each month, I will take a look back at all of the wonderful things I have eaten over the past thirty days. Here are my Top 10 Dishes in February.
Cheeseburger at Excaliburger
What a no-brainer to include Excaliburger’s cheeseburger – one of the very best of its kind in town–on this list. This one burger is all the truck sells. How’s that for product confidence? I loved the grilled, slightly sweet bun and the two thin patties of beef that I’m guessing totaled about a ¼-pound. The entire thing is a handful of pure joy.
Clean the Floor at Iriana’s Pizza
Most people know about this pizza (formerly called Sweep the Floor). A heavy helping of pepperoni, Canadian bacon, sausage, peppers, onions, mushrooms, and black olives reside on a chewy crust, making for an irresistibly good supreme pizza, and one that I’m guessing you haven’t tried in a while. Don’t forget about Iriana’s.
Chopped Beef Sandwich at Smoke Beast
Every now and then, a good, chopped beef sandwich hits the spot, as did the one from the Smoke Beast food truck during a recent drive to Maumelle. The beef is moist, without an overly smoky flavor, and has just the right amount of barbeque sauce. You have the option to add coleslaw. I suggest doing so.
Yuca Frita at La Terraza Rum & Lounge
I am a huge fan of fried yucca and no one does it better than La Terraza. Seriously, I could eat three servings of this with a mojito and be perfectly content. Why? The restaurant achieves such a crispiness on the exterior of the yucca, while maintaining a soft, potato-like inside.
Garlic Parmesan Cauli Fingerz at Stickyz Rock N’ Roll Chicken Shack
Someone on my blog kept mentioning the Stickyz’s Cauli Fingers, so I filed the suggestion in the old memory bank and finally had an opportunity to try them out this month. These huge pieces of breaded cauliflower are a nice vegetarian option to the restaurant’s popular chicken tenders. I got mine seasoned with garlic Parmesan, which proved to be quite satisfying.
Pork Ramen at Mt. Fuji
Mt. Fuji is no-frills and straightforward with everything they do. You won’t see any sushi rolls being lit on fire, and while I do enjoy that every now and then, there’s something about keeping things simple. Case in point is this pork ramen with a slice of tender pork loin, noodles, green onion, and pickled sprouts in a creamy broth. Simple, soul-soothing, and delicious.
People’s Choice Burger at Ciao Baci
Because of the snowpacalypse and an extreme case of cabin fever, I couldn’t wait to get out and get Ciao Baci’s cheeseburger, one that many of you already know is my favorite in Little Rock. It never tasted so good, even without the usual brioche bun, replaced this time with a white bread bun. I’m guessing this was due to the snow. No biggie. As always, the thick patty of beef topped with melted American cheese and traditional toppings did not disappoint.
Sour Cherry Oatmeal Cookie at Boulevard Bread Company
I go to Boulevard Bread Company at least twice a week, thanks in large part to my daughter’s addiction to their vanilla iced latte and smoked salmon bialy. And sometimes those cookies next to the register seem to stare me down, just begging to be bought. This week it was the sour cherry oatmeal cookie that caught my attention. The dried, slightly sour fruit compliments the sweetness, while the cookie’s chewy inside and crispy edges ensure that more of these will be purchased in the near future.
Party Platter at Heights Taco & Tamale Co.
Go to Heights Taco’s Facebook page, hit the “Shop Now” button and scroll down to find the Party Platter. For $65 (excluding tax and tip), this platter includes six grilled chicken tacos, six pulled pork tacos, one dozen tamales, chili, cheese dip, and chips. It’s a tasty deal, and, given it’s beautiful package, one that will wow folks.
White Bean Chicken Chili at Trio’s
Big chunks of chicken breast and white beans dominate this chili from Trio’s that eats more like a hearty soup. The restaurant’s soup options rotate regularly, but if you see this one on the menu, do not hesitate ordering. The cilantro garnish takes it to another level, but I fully understand some folks are averse to the herb.