At the end of each month, I look back at all of the wonderful things eaten over the past thirty days. Here are my top 10 dishes in March.
Grilled Teriyaki Salmon with Cucumber Noodles at Trio’s
The Grilled Teriyaki Salmon with Cucumber Noodles is one of my favorite dishes at Trio’s. A massive portion of Tasmanian salmon is marinated in a teriyaki marinade, then grilled and served with mango fried rice and a side of cucumber noodles. This dish is as beautiful as it is tasty, but unfortunately, has already rotated off Trio’s menu, so please keep an eye out for the salmon in the future.
Neapolitan Cheesecake at Cheesecake on point!
Matcha has once again brought her creativity to the forefront with this Neapolitan cheesecake. As you can see, it is the trifecta of flavors, a beautiful display of delicious vanilla, strawberry and chocolate. This is not a regular item, so if you like what you see, message Matcha and ask if she’ll it bring it back in the near future.
Cheese/Charcuterie Plate (Small) at Ciao Baci
Kudos to Ciao Baci for offering small and large sizes of their cheese/charcuterie plates. A small will suffice for a table of four, especially if you add another appetizer (like tater tots) to the mix. Highlights from the plate included a wonderfully salty duck ham and a dill Havarti covered in a berry compote, along with a crispy baguette.
Chipotle BBQ Pulled Pork Sandwich at Flyway Brewing
Chef Gilbert Alaquinez is quietly putting his stamp on Flyway Brewing’s menu, sticking with the classics, while also ramping things up with weekend specials, like his Chipotle BBQ Pulled Pork Sandwich with a house-made jalapeno cilantro coleslaw on a cheddar jalapeno bun. It was served with sweet pickles and those addictive carrots (firecrackers). I washed it all down with a Bluewing.
Sides at Lindsey’s BBQ & Hospitality House
While I love Lindsey’s fried chicken and barbeque, a recent pop-in had me ordering nothing but sides, and that included black-eyed peas, steamed cabbage, greens, yams, and cornbread. It was $10 of pure joy and enough for two day’s-worth of lunches. My suggestion? Put a little bit of the salty greens on the same fork as the sweet, buttery yams and chase it with a bite of the cornbread.
Quattro Pizza at Raduno Brick Oven & Barroom
Raduno has unquestionably upped its pizza game with a thin, yet chewy crust and nice combinations of ingredient toppings, like this Quattro Pizza with Buffalo mozzarella, ricotta, Provolone, and shaved Parmesan. And even better news, if you are not ready to dine-in quite yet, just know that this pizza travels well.
Reuben at Terri-Lynn’s B-B-Q & Delicatessen
Terri-Lynn’s is a Little Rock institution, offering loyal patrons a focused menu of barbecue, hot dogs and sandwiches, all in a laid-back setting. They also serve one of the better versions of a Reuben in Little Rock. House-made, sliced corned beef – a rarity in these parts – is covered in sauerkraut, slaw, mayo and horseradish mustard. Everything resides on toasted rye bread. This sandwich gets a little messy and is best eaten at the restaurant or in the confines of your own car right in the parking lot.
Cornbread at The Root
For me, it does not get any better than that cornbread that The Root’s is churning out on a daily basis. Sure, maybe it’s a littler sweeter than some folks prefer, but between the taste and texture, along with the slightly griddled sides, I just can’t get enough of this award-winning cornbread. It pairs especially well with the purple hull peas.
Birria Tacos at La Casa de mi Abuelita (Mawmaw’s House)
Little Rock is a little late to the birria craze game, but La Casa de me Abuelita food truck has made sure we have a fantastic option here in the capital city. While the moist shredded beef, chopped raw onion, and cilantro resting on a corn tortilla resembles just about any great taco you’ll see, it’s the accompanying consommé that elevates things to another level. Dip each bite in the rich stewed broth for a taco-eating experience as good as it gets in this town.
Philly Hand Pie at Brood & Barley
To celebrate the reopening of the Argenta Outdoor District, Brood & Barley decided to have a little fun with its popular Legit Philly Cheesesteak by offering it as a hand pie. Like the sandwich, the fried pie includes shaved ribeye, Philly sauce, and Pilsner onion. The golden pastry is crispy, but not greasy, and just doughy enough to have a wonderful chewiness. It’s a hit and one I hope stays on the menu.