Dining » What's Cookin'

What's Cookin', April 29



Terry's Finer Foods' new adjacent restaurant, named, simply, Terry's Finer Foods the Restaurant, opens May 4. Dining room manager Barret Seymour describes it as a chop house with an emphasis on fresh ingredients. Patrick Herron, former chef/owner of the Beechwood Grill and Afterthought, is the chef. Initially, the restaurant will be open from 5:30 p.m. to 10 p.m. Tuesday through Saturday, with lunch planned for the not-too-distant future.

The main dining room seats 38 with space for 20 in an auxiliary dining room. The restaurant will feature a full bar with a special bar menu that includes tapas and mini pizzas topped with things like duck confit and brie.

Seymour says the restaurant is mostly booked through its first week, though he's saved room for walk-ins.

Go to Eat Arkansas to see the full menu.

Ferneau has unveiled a summer menu that includes items like ahi tuna nachos, a Caprese salad, buttermilk fried chicken, shrimp and grits and rack of lamb on ratatouille. See the full menu on the Times' food blog, Eat Arkansas. Ferneau is located at 2601 Kavanaugh. The restaurant serves dinner 5 p.m. to 10 p.m. Tuesday through Saturday. The phone number is 603-9208.

Jacksonville celebrates the grand opening of a new 2,355 square-foot Farmers' Market Pavilion on Saturday, May 1. It's located at 9 Municipal Drive.

Add a comment