1620 Restaurant
1620 Market St. (501) 221-1620. www.1620restaurant.com .Seats: 200.Cuisine: Continental.Specialties: Chilean sea bass with kalamata olive mashed potatoes, sautéed spinach and sauce Choron; grilled filet mignon with béarnaise, cream cheese-scallion mashed potatoes; Berkshire pork chop, apple glaze, gorgonzola-caramelized-apple wilted salad.Main courses: $13-$45.Executive chef: Timothy Morton.Owner-chef: Evette Brady.
Ashley’s
111 W. Markham St. (501) 370-7011. www.capitalhotel.com .Seats: 74.Cuisine: new American.Specialties: Alaskan black cod with potato confit, oxtail and “mushroom tea”; lobster cassoulet with heritage pork belly and white beans; sorghum roast duckling with parsnips and pomegranate seeds.Three-course prix fixe: $45.Executive chef: Lee Richardson.Owner: Warren Stephens, Stephens Inc.
Capers
14502 Cantrell Rd. (501) 868-7600. www.capersrestaurant.com .Seats: 80.Cuisine: eclectic.Specialties: Arkansas tomatoes and fresh mozzarella atop a bed of mixed baby lettuces with balsamic vinaigrette, chiffonade of fresh basil and crumbled feta cheese; grilled filet mignon with garlic roasted mashed potatoes and either crawfish cream sauce or mushroom demi-glace; chicken breast stuffed with spinach, mushrooms and goat cheese, served with mushroom demi-glace and five-cheese tortellini.Main courses: $18-$28.Chef: James Martin.Owner: Mary Beth Ringgold.
Graffiti’s
7811 Cantrell Rd. (501) 224-9079. www.littlerockgraffitis.com .Seats: 120.Cuisine: Italian/international.Specialties: braised veal osso buco with cheese polenta; Latin chicken coated with spices and served with pesto pasta, chipotle-honey sauce and vegetables; “wild and creamy” fettuccine with forest mushrooms, morels, French brie cheese and Alfredo sauce.Main courses: $11-$23.Chef-owner: Patrick Dayer.
Imagine A Restaurant
11525 Cantrell Rd. (501) 801-5530. www.imaginearestaurant.com .Seats: 114, including bar and patio.Cuisine: progressive Arkansas-American.Specialties: grilled salmon with smoked mashed potatoes and grilled seasonal vegetable vinaigrette; seared ahi tuna with roasted Yukon gold potatoes and grilled pineapple relish and lemon-lime aïoli; grilled prime New York strip with Tuscan-style fries, Arkansas spaghetti squash and red-wine reduction.Main courses: $18-$34.Chef-Owner: Adam Rosenblum.
