Eclectic regional food culture

In July 2012, the historic Crane Motor Company in downtown Siloam Springs took on new life as 28 Springs, a restaurant opened by long-time Siloam residents Todd and Shelley Simmons. The Simmons' saw the need for a downtown restaurant that not only served as vital part of the community but also was a great place for visitors to Siloam Springs. Now almost three years later, a visit to 28 Springs shows their vision realized.

Offering beautiful food with a seasonally rotating menu, 28 Springs also has a bar that offers one of the best beer selection in the state, an exceptional wine list and menu of handcrafted cocktails.

"We love being a restaurant that attracts local regulars, as well as guests from the NWA corridor cities and across the border in Oklahoma," said head drinks enthusiast Casey Letellier. "Our clientele is a really fun mix of people. Some of them here for anniversaries or date nights, some for a quick working lunch, and lots of people who just stop in to the bar for a beer or a glass of wine."

The dishes on the menu reflect the eclectic influences of the regional food culture. The kitchen prides itself by making everything on the menu from scratch, from real ingredients. The burgers are ground fresh, in-house, then grilled over hickory wood and served on sourdough buns, also made in-house. The potato-crusted wild Alaskan halibut is a guest favorite, served with roasted Yukon Gold potatoes and asparagus. The kitchen hand cuts the ribeye steak, which is then rubbed with Onyx coffee and served with bacon-and-cheddar twice-baked potatoes and sautéed green beans.

The 28 Springs kitchen also prides itself in being a great place to eat for people with dietary restrictions. Most of the menu is gluten-free, and there are vegetarian, nut-free and dairy-free options as well.

The historic Crane Motor Company is also an important part of the 28 Springs experience. Siloam Springs Architect Matt Pearson's award-winning design for the space shows off the original structure of the building and echoes design elements of the building's car dealership history. The dramatic horseshoe bar built from local sycamore serves as the heart of the restaurant. The bright, open kitchen lets guests watch the excitement of service unfold.

"The open kitchen is really important to us. We like people being able to see how their meal comes together, to be able to ask questions to the cooks as they work," said chef Taumi Hogner.

The restaurant serves a full menu from 11 a.m. to 9 p.m., Monday through Saturday, with the bar staying open until 10 p.m. during the week and later on the weekends. The restaurant also offers a banquet space for parties and events, with a dance floor, screens, projectors and space for up to 95 people.

The team at 28 Springs has received accolades for their part in Sliced & Diced, Fund Your Farmer, Sensory Iconoclasts, WOW (Wednesdays Over Water) and Drink the Garden. They are also reigning champions of the World Championship Squirrel Cookoff in Bentonville.

More information is available by calling (479) 524-2828 or online at Facebook/28springs.