Owner Jess McMullen convinced his cousin and chef, Brayan McFadden, to leave Philadelphia and help open Brood & Barley on Main Street in downtown North Little Rock’s Argenta District. It was a bold move by both men, but one that has worked out for the best. For McMullen, the restaurant represents his second venture in the area, his first being the popular Flyway Brewing a few blocks away. As for McFadden, his signature menu item, the “legit cheesesteak” with shaved ribeye, onions, and cheese sauce, has helped put the restaurant on the map, as have the house-made pierogies in crawfish cream sauce, a dish rarely seen in Central Arkansas.
At Brood & Barley, the entrees lean heavy. The B&B meatloaf with macaroni and cheese as well as the the butcher cut, a grilled teres major steak with gorgonzola mashed potatoes, prove it. There’s also the raclette burger, served with a tableside scraping of Swiss cheese—it’s as tasty as it is visually stunning. Another handheld, the dutch burger, features a scrapple topper—a link to McFadden’s Pennsylvania past. Beverages are also a big deal at Brood & Barley: The cocktail menu includes the best old fashioned around and the Proper Pils, a light, crisp draft beer poured slowly, pairs with just about any dish.
Those with big appetites should consider Brood & Barley’s beer tasting menu, a four-course, chef’s-choice dinner paired with Flyway Brewing Company beers. McFadden always has a little something up his sleeve and the chef’s tasting allows him to flex those creative muscles. But don’t skip happy hour from 3 to 6 pm each day for a fantastic deal on nine menu items, as well as drink specials. @brood_and_barley
