The first thing to catch your attention in The Holler just may be the shuffleboard. Here, in what they call “Bentonville’s casual gathering place, part of the 8th Street Market, you can relax and make it just about anything you want—games with friends, a quiet place to work, or a place to grab an excellent meal.
The comfortable interior of The Hollar.
In the morning, start with something like the bacon, jalapeno, cheese scone with a cup of herbal tea—or, for the less adventuresome, you will never go wrong with the chocolate croissant and coffee. You can get your choice of drinks weekdays from 7 a.m. to 9 p.m. (hours vary), and it’s a great start to the day.
Off to a great start at The Holler.
Ready for lunch? Try the Tabbouleh salad made with farro, cherry tomatoes, zucchini, roasted corn, parsley arugula, pickled onion, and lemon vinaigrette, or the Nacho salad, or a nice roasted chicken salad or any of the other creative salads. Burger more your style? You can get a Pimiento Cheese, a Melted Mushroom, or a Roasted Chicken, just for starters.
There is also a weekend brunch, late night food, cocktails, and a dinner menu that echoes many of the lunch selections.
Entrance to The Holler.
The location is in an old Tyson Foods processing plant, now renovated and home to some of the best innovation Northwest Arkansas has seen in the form of The 8th Street Market. It houses not only The Holler, but several other restaurants and a fine chocolatier, plus the Brightwater Culinary School, which is affiliated with Northwest Arkansas Community College.
With close proximity to students, The Holler is a great hangout, doing exactly what it was designed to do—invite people in. It’s open to the public and you owe it to yourself to go and take it in.
They’ll warm your scone, warm your cup, and warmly welcome you.
This is part of The Food Channel‘s On Location series at The Fayetteville Roots Festival. For other stories in the series, click here. You’ll find links at the end of that article that go live as new articles and videos are posted.
Photos by Paul K. Logsdon.
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