Mister B's Steakhouse

Traditional Steakhouse in Rogers keeps it classy

Posted: June 13, 2014 at 6 a.m.

Bruce Barnes (left) and his wife, PJ, own and operate Mister B’s Steakhouse out of a renovated 1930s-era home one mile west of downtown Rogers.

Since Benton County became a wet county in November, restaurants have had the freedom to advertise alcohol offerings and purchase from wholesalers instead of having to pick it up at liquor stores.

PJ Barnes has met with distributors and attended tastings, and she is close to making the final picks.

Barnes owns and operates Mister B's Steakhouse in Rogers, along with her husband Bruce, who is the executive chef.

She is excited to introduce the new selections in July.

"My wine list hasn't changed for four years -- it hasn't changed for four years because it's a good one," she said.

Only about 10 percent of the list will change, and prices will remain between $24-$130.

The wines that are being replaced will be in the same category, genre and price point as those no longer carried.

"I'm really excited about it. For example, we are replacing the Grgich Hills Napa [Cabernet] with Silver Oaks Alexander Valley," she said.

On tap, there is Newcastle, Fat Tire and Blue Moon, which will soon switch to Boulevard Wheat for the summer.

In addition to a refined wine list and choice beers, there are also several spirits served.

As a small business owner, Barnes doesn't try to compete with corporate restaurants with fruity and flighty cocktail specials.

"We have a traditional, classic steakhouse menu and a similar-style lounge with the most popular drinks being martinis, old fashioned, Manhattans. People primarily come in here and they know the steak they want; they know they want a scotch or a bourbon with it. We have a nice variety of classic spirits," she said.

"We have become pretty popular for one particular drink ... because I grow mint right out there on the porch for our mojitos. I cut the mint to order," she said.

The mojito is created with mint leaves hand-plucked off the stem, muddled with simple syrup and lime and garnished with a fresh sprig of mint and slice of lime.

"I think we've got the best mojito in Rogers," she said.

An herb garden to one side of the lawn not only makes an aromatic aesthetic but also add a fresh flavor to several dishes, including the by-request vegetarian pasta. Although there aren't many vegetarian options listed on the menu, the kitchen can accommodate special requests for dietary needs.

Nightly dinner specials aren't commonplace at Mister B's Steakhouse. When the chef does offer nightly specials, guests are treated to creations such as the pecan-encrusted shrimp with a jalepeno-honey dipping sauce or Louisiana-style blackened shrimp with white cheddar grits and andouille sausage gravy.

The shrimp-and-grits dish was introduced last fall and is a customer favorite.

"We sell out every time he runs it," Barnes said.

The menu can be viewed online at misterbsteakhouse.net.

Offerings include shrimp cocktail, stuffed mushrooms and baby back ribs for starters. A daily soup is prepared in house and there is a wedge salad, house salad and Caesar salad. Side items include sauteed mushrooms, steakhouse onion rings, steak fries or sauteed vegetables. A twice-baked potato is offered, and often with a flavor enhancement such as horseradish or truffle oil.

Entree selections include a 14-ounce New York Strip ($34), 10-ounce hamburger steak with grilled onions and au jus ($16), 8-ounce Norwegian salmon topped with housemade garlic butter ($21) and a 7-ounce Parmesan encrusted tilapia atop pasta with a lemon caper cream sauce ($21). There is also filet of tenderloin, ribeye, steakhouse burger, grilled chicken breasts, fried shrimp and Canadian Walleye.

Desserts offered are a vanilla creme brulee, pecan pie and molten-lava chocolate cake.

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The Parmesan crusted tilapia is served over angel hair pasta with a lemon and caper cream sauce.

The beef is certified 100 percent Angus aged a minimum of 21 days. A house blend of seasonings is used as a rub for the meats before they are seared on a flat-top grill.

The steaks are butchered by hand, and everything from the soups to the side items are made fresh daily. The kitchen prepares throughout the day for each night of service. Reservations help to anticipate the volume of service and allow the kitchen prepare accordingly.

"Reservations are not always necessary, but are recommended," Barnes said.

During the holidays and special events in Northwest Arkansas, it is especially important to call ahead and reserve seating at Mister B's Steakhouse. Barnes mentioned that they already have the book out for fall reservations.

"We are taking bookings for business and holiday dinner parties for the fall," Barnes said.

"There are a lot of vendor dinners in the fall," she added.

Barnes will hold about a 30-minute phone conversation with representatives of large groups to iron out all the details, including preselecting appetizers, wine or menu items.

The extra preparation helps the night of the event go smoothly, she said.

"But, if they are looking for something we can't handle, I won't waste their time," she said.

Certain size and time restraints may determine whether the party can't be booked because of the smaller size of the restaurant and limited, although extremely experienced, staff.

The Barneses have more than 30 years of restaurant-management experience. Bruce Barnes, a.k.a. Mister B, has been cooking in Northwest Arkansas for more than 40 years.

The restaurant is set in a renovated 1930s-era house that retains the homestead charm with qualities like a circle drive and garden-trimmed exterior.

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A traditional steakhouse, Mister B’s serves certified, 100 percent Angus beef that is aged 21 days, hand-butchered and ...

Parking is located in the back of the restaurant, and a stone pathway leads around to the front porch. The front door opens into a parlor with high-back chairs, an aquarium and the hostess stand.

To one side is the lounge and bar that enables guests to have a drink while waiting for dinner. The dining room is split into two seating areas, and an open kitchen allows guests to greet the chef and see the cooking behind the scenes.

With special occasions comes special touches meant to make the guests feel appreciated.

Although not open on Sunday, the night before Mother's Day, PJ Barnes passed out a single rose to every woman that came to dinner.

"It is one of the most enjoyable things to do that I look forward to every year," she said.

The restaurant will be temporarily closed June 29-July 7.

Mister B's Steakhouse is located at 1043 W. Walnut Street in Rogers, between 11th and 12th Street.

Hours of operation are 5-10 p.m. Tuesday-Saturday. More information is available by calling (479) 636-3122.

NAN Dining Guide Cover on 06/13/2014

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