Rumbles: Excaliburger Goes West, TAE Starts Brunch, Headbanger's Ball is Back

Excaliburger is on its way west and won’t be back in Arkansas for at least at few months. Owner Kyle Pounders has been posting updates on Facebook of his food truck’s journey. Most recently, Excaliburger has been doing events and pop-ups in Colorado. Back in May, Pounders told me his plan was to take Excaliburger to Southern California and ride the highway north, stopping frequently and slinging burgers along the way. There is no timetable for Excaliburger’s return; Pounders is leaving everything open-ended for the time being. For now, all we can do is watch on social media and let our friends on the West Coast know when some of Arkansas’ best burgers are coming to their town.
It’s been two weeks since TAE opened at the Hotel Frederica, and the new restaurant is starting its weekend brunch service. Called “Brunch to Brinner,” the Saturday and Sunday menu runs from 9 a.m. until 9 p.m. and features a mix of TAE’s usual lunch menu with some special brunch dishes. I predict the dish that’s going to get the most buzz is the Shrimp and Grits; for one, it’s delicious, but it’s also reminiscent of the same dish that was served at TAE’s predecessor The Southern Gourmasian. But in my mind, you can’t do better than the biscuits, which are buttery and flaky and served with a side of hot syrup (alternatively, try the excellent chocolate gravy). TAE will start weekday dinner service sometime in next few weeks.
One of Arkansas’ best canned brews is back on Saturday. Rebel Kettle is releasing its second batch of Headbanger’s Ball Imperial IPA, one of only two beers the brewery has sold in cans. Headbanger’s Ball was first brewed as Half-Century Headbanger two years ago for Arkansas Beer Scene blogger and Tap Time host Scott Parton. It’s a juicy beer with flavors of citrus and mango that drinks much easier than its 8 percent ABV would suggest. Headbanger’s Ball will be sold in four-packs only at the brewery. Rebel Kettle opens Saturday at 11 a.m.
Cathead’s Diner has been a hit ever since it opened last month, but the meat-and-three cafeteria-line format does beg some questions, like what food you can expect each day. So the restaurant has published an FAQ on Facebook, including its daily chef’s specials:

  • Tuesday – BBQ ribs
  • Wednesday – Chicken and dumplings
  • Thursday – Meatloaf
  • Friday – Catfish (gluten free)
  • Saturday – BBQ ribs
  • Sunday – Smoked brisket

Every day, Cathead’s Diner will have its smoked pork and gluten-free fried chicken on the line. The sides will vary daily depending on freshness and availability.
People who have to work downtown during the week can now get the best meal of the day at lunchtime. We checked out At the Corner’s new all-day breakfast menu and found plenty to enjoy.
Technology meets Little Rock’s food scene at Art is in Cakes, an innovative baking supply shop. We took a look at how the store is using 3-D printing and live virtual cooking classes to advance its business.

Author: Steve

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