Northwest Arkansas Democrat-Gazette
From the farm to the table
BY AMBER STANLEY-KRUTH/NWA DEMOCRAT-GAZETTE
Four Corners Kitchen is a farm-to-table restaurant with local and regional products featured on a seasonal menu.
The menu is shaped around seasonal ingredients, said owner and chef Wesley Douglas.
The restaurant really commits to in-house preparation with fresh, hand-made pasta dishes priced from $6.50-$13. There is a daily flavor, such as the beet pasta recently served with a rabbit ragu, garlic, herbs, White River feta and concasse tomatoes. Concasse is the culinary term for peeled, seeded and roughly chopped, vine-ripe tomatoes.
A housemade ravioli featured on the spring menu is stuffed with oxtail and cheese, smothered in a sausage and pepper ragu and topped with shaved parmesan cheese for $13.
The burger, made with humanely-raised Arkansas beef, is a seven-ounce patty is grilled over an open flame and served on a Ozark Natural Bread bun. The house burger has White River goat cheese, house-made oregano mayonnaise, crispy-fried shallots and locally grown arugula on a brioche bun for $10. A standard burger is served on an onion roll with American cheese, lettuce, tomato, red onion and mayonnaise for $9.50.
Additional sandwiches include a tempura-battered catfish sandwich for $8.50 and a red-eye, barbecue-glazed, braised pork shoulder sandwich for $9.50.
The burgers and sandwiches are served with a pickled assortment of vegetables and chips, or hand-cut French fries can be added for $2.
The “Hog’s Breath” baked potato which offers a choice of four toppings for $5.50. Toppings include bacon, butter, sour cream, cheese, tomato, chives, beer chili, oyster mushrooms and carmelized onions.
The same menu offered during lunch is provided during dinner, plus the addition of entrees during the evening.
Four Corners Kitchen is open Tuesday through Saturday. Lunch is served 11-2 p.m. and dinner is served 5:30-9:30 p.m. Reservations are welcome, as well as walk-in customers and take-out service.
More information is available by calling (479) 301-2801 or on Facebook.