Mister B's Steakhouse Rogers favorite offers fine dining in cozy aura

Twice as good Chef-and-wife team provide top-notch service, food

Posted: July 14, 2013 at 6 a.m.

Consistency is a hallmark at Mister B’s Steakhouse.

“You may not like everything on the menu, but when you do, we guarantee that it will be the same every time you order it,” said Bruce Barnes, chef and co-owner with wife P.J. of the upscale Rogers eatery.

The couple have 30 years of restaurant-management experience and opened the popular steakhouse at 1043 W. Walnut St. in November 2000.

Bruce, a.k.a. Mister B, has loyal patrons that have followed him from his years of service at Herman’s Rib House in Fayetteville.

The menu is laden with made-in-house specialties, from the croutons to the twice-baked potatoes to the meat rubs.

“I taught myself how to cook and have learned from the requests and feedback of my customers,” Barnes said.

A soft-spoken man who has served Northwest Arkansas residents for 40 years, Barnes strives to serve quality food in a warm, inviting environment.

The restaurant inhabits a renovated 1930s-era house with a circle drive and a garden-trimmed exterior. The waiting area features high-backed, cushioned armchairs and a large aquarium.

A bistro area is set beyond one side of the hostess desk. The kitchen is open to a portion of the main dining room, allowing guests to greet the chef on their way to their seat.

The menu offers traditional favorites, including shrimp cocktail, stuffed mushrooms and crab cakes for starters.

P.J. said the baby-back ribs are very popular and pair well with the thick, steak-cut onion rings.

The credo of the chef’s creations is revealed in the fresh cuts of meat to the soup du jour, both of which are prepared fresh daily.

Mister B’s serves certified 100 percent Angus beef, aged a minimum of 21 days. The steaks are butchered by hand daily and rubbed with a house-blend of seasonings, then seared on the flat-top grill.

Each entree includes a soup or house salad, along with a choice of potato or sauteed vegetables.

Complementary French bread with house-made garlic butter accompanies each meal.

Side items include whipped potatoes, sauteed mushrooms, steak fries, broccoli, creamed spinach and the loaded, twice-baked potatoes.

Meats are butchered and side items are prepared daily in anticipation of the guest count, so reservations are suggested.

“I make just enough to serve,” said Bruce. “It keeps it fresh, and I don't like to throw out too much food at the end of the night.”

Entree offerings include several varieties of steaks and fish, along with fried shrimp or grilled chicken breasts. Prices range from $7 for a 6-ounce ground steak burger to $41 for an 8-ounce filet of tenderloin.

As beef prices continue to rise, the Barneses look for items that are comfortably priced without compromising quality or flavor.

Two new menu items that accomplish this will debut in early August. One dish features Louisiana-style blackened shrimp served with white cheddar grits and an andouille sausage gravy. The other is a chili-rubbed salmon filet with a cilantro lime butter and New Mexico red chili sauce.

The shrimp-and-grits dish will be featured as a special until the new menus are printed, and the salmon was a popular dish served on New Year’s Eve a few years ago.

Guests are encouraged to call in advance to notify the kitchen of any special dietary needs. For vegetarian requests, P.J. will step out to the abundant garden to trim fresh herbs for a freshly prepared vegetarian pasta dish.

House-made desserts include vanilla creme brulee, chocolate molten cake and pecan pie.

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