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ICYMI: Southern Gourmasian, Butcher & Public put down roots

Serious pork is headed to Argenta by way of Butcher & Public

Serious pork is headed to Argenta by way of Butcher & Public

Kudos to fellow food writers at the Arkansas Times and Little Rock Foodcast for bringing the masses some great local restaurant news this week.

Long awaited brick & mortar locations for mobile food favorites Southern Gourmasian and Butcher & Public have been announced.

Arkansas Times reports that Southern Gourmasian has secured a spot in downtown Little Rock dangerously close to Sync headquarters at 219 W. Capitol Ave. Tentative opening is set for this fall. Read more here.

Travis McConnell of Butcher & Public confirmed on Little Rock Foodcast that he’ll be serving his wares at a shared space with Good Food by Ferneau in the former Argenta Market. In addition to the restaurant space, McConnell will be offering up a CSA-style “meat share” program. Listen in for all the details here.… Read more >

Travis McConnell shelves restaurant, looks at new model for Butcher & Public

Travis McConnell of Butcher & Public

Travis McConnell of Butcher & Public

An update from Capital Hotel alum Travis McConnell came my way today courtesy of a reader question for our “So, What’s the Deal With…” column.

One curious Little Rock diner had asked about the latest status of plans for McConnell’s Butcher & Public, the brick and mortar outpost for the chef’s charcuterie and whole animal butchering.

Though McConnell had been able to raise $8,960 through Kickstarter for the project in October, it seems plans turned out to be more financially straining than he’d originally thought.

“In my journey and goal of getting the brick & mortar up and going I have found it to be too ambitious for capital raising reasons,” McConnell said in an e-mail. “I have reevaluated and am now working on a different strategy.”

Currently, the chef’s plans involve locating a certified kitchen and setting up a Community Supported Agriculture model for his charcuterie.

“That would mean people interested can sign up for our newsletter and once a month receive the latest and greatest charcuterie option,” McConnell says. “It would be a 4-5 pound box of a mix like pate, bacon, smoked ham, etc.”

A monthly delivery of charcuterie? You have … Read more >