Crowded, boisterous, and perfumed by the intoxicating aroma of smoked meats, McClard’s is a destination for barbecue connoisseurs from Hot Springs and beyond. Try the “rib and fry” plate, which is a rack of meaty bones with crusty edges and succulent insides completely covered over with a serving of superb French fried potatoes.
Fort Smith's oldest locally owned and operated restaurant is still going strong, serving excellent French Dips, burgers and onion rings. Choose between eating in your car or in the straight from the 1950's dining room.
A tiny bakery that is all take-out trade, Ms. Lena's makes all kinds of pies, but the Fried pies available on Friday and Saturday are a signature dish. Filled with from-scratch fruit compote (or chocolate, or nut), they are elegant pastries, even if you do have to eat them from a paper napkin off the dashboard of your car or standing just outside the bakery.
The filling of the chocolate pie was deep, dark, and fudgy, while the silky smooth, rich custard of the caramel pie was unmistakably homemade. The delicate meringues are a brilliant white and reach an impressive 5-6 inches high. These are world class pies!
A small-town restaurant with a big culinary personality, the Grapevine is an oasis of home cooking, plain and fancy. All meals begin with baskets of distinctive bread and honey butter. Entrees range from burgers and sandwiches to fancy seafood and pasta.
One of the nation's great barbecues, Stubby's sets the highest standards of slow-smoked pork, ham and beef; and its side dishes of smoked pit potato and pot-o-beans are unequalled.