The neon glow of chainrestaurantlandia along Exit 82 in Rogers doesn’t exactly whet the appetite. Where office buildings, upscale neighborhoods, and boutiques are popping up everywhere in this area, there remains a great void in locally-owned dining choices. The Bowman Group’s Sweetfish and Pinnacle Bar & Grill have seemed to stand alone; until now.
There is a rise in restaurants looking at the area, including Mirabella’s Table that is slated to open in mid-May and will provide a welcome respite for weary travelers, workers, and shoppers. The owners of the successful downtown Bentonville eateries, Table Mesa Bistro and Tavola Trattoria, are bringing this posh addition to the Pinnacle Hills scene.
Chef Matthew Lowman has joined restauranteurs Carl and Lindie Garrett to create an Italian concept which will also feature a gourmet market and wine bar. Lowman has spent the past year in NWA at The Hive in Bentonville after working at South on Main and Loblolly Creamery in Little Rock. He brings strong talents in the pastry field that will be showcased by creating the breads, baguettes, boules, and croissants which will be available by dining in or purchasing at the counter in the market area of the restaurant.
Working with small importers of Italian products, Mirabella’s will offer a unique array of gourmet goods not found anywhere else in this area. Fill a gift basket full of Italian honey, pistachio cream, luscious cheeses and olive oil for a loved one; or simply stash away for self-indulgence because you’re worth it!
“Think of us as an Italian market meets restaurant”, Carl Garrett says. “We’re a restaurant unlike any other; more geared towards sharing than individual dining. We anticipate our guests will share two to three items before they leave.”
A barista will be on hand daily to prepare and serve your favorite coffee drinks from local purveyors of excellent brews such as Onyx, Airship and 211.
Modern in feel with lots of natural wood tones, Mirabella’s has an approachable vibe and lunch is comfortable and relaxed, featuring whimsical flower pot salads as well as heartier, manly fare of buttery, crusted pot pies and juicy steak sandwiches. An outdoor patio beckons for a glass or three of wine in the afternoon sun and breeze.
The lights dim in tandem with sunset and Mirabella’s transforms their menu to offer many piccolo piatti, or small plates designed for sharing. Burrata with bacon and vine ripe tomatoes, crispy artichokes, and grilled pancetta wrapped figs are a nice beginning leading into lobster with ravioli, chateaubriand, or a brick-pressed half chicken for the evening meal.
Pie lovers will also be tempted to try one (or more) of the ten pizza offerings from the Italian built pizza oven with wacky names like mother dough’s, 700 degrees and Edgar Winter or the many house made pastas and complimenting sauces.
Garrett emphasizes that “plates will land on the table as soon as they are fired from the kitchen to enhance the fatt”, which is the flavor, appearance, texture and temperature of each offering.
Moderately priced wines will be offered by the glass as well as wine flights to encourage guests to, again, try more than one thing.
Mirabella’s Table will be open for breakfast, lunch and dinner seven days a week. Open late on AMP event evenings.