It’s Beer and Bar Food Bucket List month at AY About You, and this week Heather Baker put on her fancy shoes to check out a Little Rock favorite that has a very unique take on happy hour. It was time to “live life golden” at Table 28 in the Burgundy Hotel.
Baker flew solo this week for the KARK segment, but you won’t find many complaints from her — no need to share. And after the KARK crew saw the spread of food Baker was served, they were certainly jealous.
“Table 28 has stepped it up,” Baker says. “This is not your typical happy hour; this is the ultimate happy hour right here.”
Showing viewers the reigns of the menu this week was none other than Table 28 executive chef Scott Rains. He whipped up a different take on one of their classic dishes involving bone marrow, but instead of veal, he served it with a crawfish curry.
“It is amazing,” Baker said. “You have to come get this for your happy hour.”
Table 28 also featured a plate of fried chicken skins with pimento cheese (Baker’s favorite) and pepper jelly.
Their smoked fish dip is a decadent blend of cream cheese, herbs and a smoked trout roe, and was served with “everything crackers” and a vegetable crudite.
The prime beef tartare was topped with pistachio crumble, and served alongside a carrot mustard, veggies and chips.
For a little bit of flavor from under the sea, Rains made a Spanish octopus dish with chorizo and crispy potatoes, served on a tostada with a black-eyed pea spread and buttermilk crema to top it off.
“I think this is going to be my new favorite,” Baker said while eating the Spanish octopus. “That could have filled me up by itself.”
Rains also had something special up his sleeve for Baker: Russian caviar with herb buttermilk cream, layered with 24 carat gold.
“Bruno Mars is not here, but they have it on point,” Baker says of the caviar and gold. “That caviar was incredible.”
It wouldn’t be a trip to Table 28 without trying their signature dish. Baker was also served the restaurant’s famous quail lollipops, made with Texas Pete hot sauce and the house-made buttermilk dressing.
“You have to come check out this happy hour from 4-6,” Baker said in closing. “This is where I’ll be for the rest of the night, and we will see you next week.”
If you would like a chance to win a gift card to Table 28 click here.