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What's cooking/capsule reviews

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What's cooking

The Flying Burrito, at 300 President Clinton Ave., has opened to much fanfare in the River Market District, with lines out the door. Part of that is that getting your food takes some time as you line up and order it “Subway” style, similar to Moe’s Southwestern Grill and Blue Coast Burrito, which have stores elsewhere in the area.

Flying Burrito was first opened in Fayetteville by Archie Schaffer, son of the Tyson Foods exec. Daniel Bryant of Ernie Biggs, the piano bar across the street, is part of the group that opened the franchise here. The restaurant has burritos, of course, along with a variety of tacos and combinations of salsas, queso and more, plus even more variety of fresh ingredients to add to the items, hence a line that moves a little slowly at lunch time. But, once the order’s placed, the food’s ready, with the exception of fish tacos, which take about eight minutes for the fish to be cooked.

The restaurant, which debuted May 26, is open 11 a.m. to 10 p.m. Monday through Saturday. The bar remains open until midnight Thursday through Saturday. Flying Burrito has a full bar and has applied for a Sunday liquor permit.

Meanwhile, next door, Rumba, the Mexi-Cuban kitchen owned by Suzon Awbrey and Chris King, had a soft opening for about a week after Riverfest before unveiling its full menu June 3. Among the entree specials at Rumba are ahi tuna, to go with the tapas, Cuban-style sandwiches, a variety of appetizers (including the original recipe of the El Cena Casa queso in Benton) and Caribbean-influenced desserts.

Capsule review

LA LONCHERA Let a thousand taco trucks bloom. This is just one of many of the rolling cantinas that have popped up around Southwest Little Rock to serve our burgeoning Hispanic population. Simple drill: Choose from tacos, sopes, tortas, quesadillas and burritos with a variety of beef and pork fillings. A meal-in-the-hand that you won’t regret (though the memory will linger) is a burrito ($3.75) filled with carnitas -- butter-rich roasted pork -- along with beans, rice, cheese, vegetables and your choice of a pulpy mild green salsa or the smoky fire of one of the town’s great hot salsas. Be sure to take a grill-roasted fresh jalapeno to nibble alongside. Take your meal with you, or eat it beneath a small awning at a picnic table by the truck and beat the mouth heat with a fruity bottle of Mexican pop or a Topo Chico, sparkling mineral water. Parking lot, northwest corner of 36th and Col. Glenn. No alcohol. Cash only. $ 612-2120 LD Mon.-Sat.

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