Heaping Spoonful

Bart Barlogie stopped by the Heaping Spoonful's studio to talk about the Fold and Raduno, his two Little Rock, AR, restaurants that despite totally different looks, feels and menus have these things in common: loyal fan bases, a commitment to fresh ingredients, super-popular weekend brunches and inventive craft cocktail programs.

Heather Baber-Roe called the Heaping Spoonful hotline to tell an amazing growth story -- how one Baja Grill in Little Rock led to another in Benton as well as two more restaurants -- and an axe-throwing emporium! -- also in the same location in Benton.

Three of the five sisters who grew up working at Mexico Chiquito -- their family's business -- stopped by the Heaping Spoonful studio to talk about the restaurant's 86-year history and the amazing cheese dip it invented that remains hugely popular.

Jason Cottingham of Trauma Hogs BBQ in Brookland, Arkansas, stopped by the Heaping Spoonful studio to explain how a barbecue-loving emergency room nurse ended up transitioning to a full-time culinary career that includes catering, a large and tricked-out food trailer and a collection of rubs and other products sold on websites and in retail stores.

Legendary chef/restaurateur Patrick Reilly of The Majestic Grille in downtown Memphis called the Heaping Spoonful studio to tell listeners how an Irish native who already had forged an outstanding career came to put down roots in Memphis after what he thought would be a short stint there.

It was a long path from his native Maine to Seattle for chef Michael Robertshaw, and after 12 years there he landed in Northwest Arkansas, first at Pressroom and then with his own food truck and now at Pizzeria Ruby, a strong contender for "best pizza in Arkansas" honors. He gave Heaping Spoonful a call to tell his very interesting tale.

David Connell, owner/operator of Homer's West in Little Rock, stopped by the Heaping Spoonful studio to talk about the exciting news that his legendary home-cooking restaurant is moving just a little farther west into a larger space that will make even more wonderful kitchen magic possible.

Tracy Carter of JAC's Craft Smokehouse hopped on the phone with Heaping Spoonful to explain how his wife Kristi and he launched a sauces and spices business that years later morphed into a food truck operation and just in September 2020 became a renowned restaurant in West Monroe, LA.

Lisa Zhang never thought she'd own a restaurant. But the native of China -- after a very successful white-collar career -- now creates dumplings, noodles and steamed buns at her Three Fold restaurant in downtown Little Rock, Arkansas, and she came to the Heaping Spoonful studio to tell her unlikely story.

Scott Caradine of Proud Larry's in Oxford, Mississippi, gave Heaping Spoonful a call to talk about how his "come for the food, stay for the music"  combo has generated a 28-year track record of success.

Cheryl Roorda and Zac Smith of SQZBX in Hot Springs, Arkansas, stopped by the studio to tell the amazing story of how a husband and wife musical duo -- who play tuba and accordion, no less -- ended up building and owning one of the coolest (and maybe the only) pizzeria/brewery/radio station combos imaginable.

Chris Tanner -- owner of Cheers in the Heights, Samantha's Wood Grill and Tap Room, and the Oyster Bar -- stopped by the Heaping Spoonful studio to talk about how his start as a caterer and wine wholesaler led him to own three of Little Rock's most popular restaurants.

David Todd, better known as "DT," gave Heaping Spoonful a call to talk about his 25-year career on the Memphis restaurant scene, and how what he has learned along the way has shaped his creative approach at Longshot, the restaurant at the Arrive Hotel.

Jess McMullen visited with Heaping Spoonful about how his love of craft beer in college, and a dream hatched a decade ago with a buddy, led the two to co-found Flyway Brewing -- and more recently Brood & Barley, a trend-setting gastropub just around the corner.

Perry Smith stopped by to tell Heaping Spoonful listeners how his love for Minute Man’s food 50 years ago combined with lessons learned from a successful career in the corporate restaurant world led him back to Arkansas to resurrect the famed Minute Man brand.

Daniel Bryant, owner of more restaurants around Little Rock, AR, than we can list here came to the Heaping Spoonful studio to talk about how he, a self-professed "real estate" guy, got in the bar business "by accident" and how that led to the empire he oversees today.

Christy Ouei gave Heaping Spoonful a call to discuss her vision and mission for Mule Kick, a coffee shop -- and so much more! -- adjacent to Southern Arkansas University in Magnolia, an establishment the likes of which that small city of 11,000 had never seen ... but appreciates greatly.

Jack Sundell, owner of The Root Cafe and Mockingbird Bar and Tacos in the SOMA District of downtown Little Rock, stopped by the Heaping Spoonful studios to explain how his work in the Peace Corps in Morocco and then on the Heifer Ranch in rural Arkansas developed his appreciation of local foods and understanding of the culture that surrounds them.

Marshall Bartlett grew up on his family's farm near Como, Mississippi. After an Ivy League education, he knew he wanted to come home but not be a row-crop farmer. Marshall called Heaping Spoonful to explain how he carved out a chunk of the family farm to raise, process and butcher well-tended animals that has led to 100-plus restaurants selling his farm's products.

James Hale, executive chef at the Grumpy Rabbit, stopped by the Heaping Spoonful studio to explain how a Lonoke native and husband who chose to return to the small town in Central Arkansas chose to launch a premier restaurant and how James, a James Beard nominated chef, is realizing his vision to help the owners achieve theirs.

Lynn Hewlett gave us a call to explain the phenomenon that is Taylor Grocery, a general-store-turned-catfish-restaurant that draws people from all over the region, particularly from Oxford, the home of the University of Mississippi, which is just seven miles up the road.

Rodney Slane, chef and owner of Grotto and Sauced -- two thriving restaurants in Eureka Springs, Arkansas -- gave Heaping Spoonful a call to talk about the long, winding and exciting road that led him from high-end restaurant work in Florida to serving as a chef on private luxury yachts and then back to America's heartland.

Randy Ellis of Feltner's Whatta-Burger in Russellville, Arkansas, gave Heaping Spoonful a call to talk about his family's legendary burger restaurant and how a commitment to quality -- and the community -- has driven decades of success.

Lou Martin of Uncle Lou's Fried Chicken in Memphis chatted by phone with Heaping Spoonful, and credited his success to the publicity generated by his appearance on Food Network's "Diners, Drive-Ins and Dives" in 2012 -- and all the reruns, the gift that keeps on giving.

Brian Deloney, owner and chef at Maddie's Place in Little Rock, Arkansas, dropped in to tell Heaping Spoonful listeners how working in high-energy kitchens at two legendary restaurants owned by Emeril Legasse prepared him to open and run his own restaurant with a New Orleans themed menu.