Four Corners unique menu is full of local farm-to-table delights

Fayetteville restaurant uses area farms, artists to create home-grown, culinary experience

Chef Wesley Douglas may simply be wise beyond his years, but nonetheless, his idea for local farm-to-table, upscale Southern cuisine is taking Fayetteville by its home-grown roots.

Located in a quaint -- nearly hidden -- spot inside Oak Plaza on Garland Avenue, Four Corners Kitchen has been serving local patrons for nearly two years now, garnering rave customer reviews online thus far, with its simple charm and authentic dishes.

The 30-year-old Douglas, who also owns the restaurant, is pleased with the success he has had since opening the doors in April 2015, but he's also eager to reach new heights as more locals come in to experience his unique food in its cozy ambiance.

"We are still kind of a hole in the wall, between the laundry mat and the Dollar General," Douglas said with a chuckle. "But we are continuing to try and get our name out there as much as possible and let people know where we are. It's kind of a weird spot, where you wouldn't expect to walk in and find a place like this."

Douglas began his career in a few local restaurants, first as a dishwasher, before working his way to lead chef. After venturing northeast to earn a degree from the New England Culinary Institute in Montpelier, Vt., the 2005 Fayetteville High School graduate was eager to return to Arkansas and introduce a conscious style of farm-to-table dishes, while staying as local and seasonal as possible.

Not only is all of the beef, chicken, pork and fish he serves raised throughout the region, the vegetables and garnishes are grown locally as well -- some right inside the restaurant's indoor urban cultivator.

But the local flair doesn't stop there. The art on the restaurant's walls are by local artists. All of the authentic woodwork, from the bar and wine racks to the cabinets, were all hand-crafted by Joe Moore of Moore Woodworking in Johnson. The serving dishes are hand-made ceramics created by Rachel Tebbets and Zac Pride of Ease Arts in Fayetteville.

"All of the wood work and every serving dish we have has its own characteristics," Douglas said. "But that is part of the charm that we want to provide. That's just super important to me."

The menu is a constant "work in progress," as Douglas regularly adds and changes items, depending on the season and availability of ingredients. Though many of the favorites on the menu will remain constant, such as the cooked-to-order pork rinds appetizer, the House Burger, Creamy Crawfish Stew and the Daily House Made Pasta.

The menu currently features Arkansas-raised Hereford beef and rabbit, Crystal Lakes chicken, White River Creamery chevre and feta, Ozark Natural Bread rolls and a variety of locally grown produce.

The restaurant commits to in-house preparation with fresh, hand-made pasta dishes priced from $7.50-$17. It includes the popular stuffed oxtail ravioli, as well as a daily flavor, such as the carrot radiatore recently served with a rabbit ragu, garlic, herbs, White River feta and concasse tomatoes. Concasse is the culinary term for peeled, seeded and roughly chopped, vine-ripe tomatoes.

The daily pasta also makes a showing in the baked Mac and Cheese dish, and the new Bacon Mac, blended with a Mornay sauce and topped with toasted bread crumbs. Mornay is a term many mac-n-cheese fans covet, as it is described as a white creamy, rich and cheesy sauce.

The burger, however, made with humanely-raised Arkansas beef has proven to be the champion plate so far. The seven-ounce patty is grilled over an open flame and served on an Ozark Natural Bread bun. The House Burger has White River goat cheese, house-made oregano mayonnaise, crispy-fried shallots and locally grown arugula on a brioche bun for $11. A standard burger is served on an onion roll with American cheese, lettuce, tomato, red onion and mayonnaise for $10.

Additional sandwiches include a tempura-battered catfish sandwich and a house pulled-pork sandwich for $9.50 each.

The burgers and sandwiches are served with a pickled assortment of vegetables and chips, although hand-cut French fries can be added for $2, or the popular duck fat fries for $3.

An homage to the previous restaurant in that suite is a "Hog's Breath" baked potato which offers a choice of four toppings for $6.50. Toppings include bacon, butter, sour cream, cheese, tomato, chives, beer chili, oyster mushrooms and caramelized onions.

They also feature a Quinoa Salad, topped with lemon vinaigrette, and consisting of cranberry, sunflower seeds, radishes, and tossed, of course, with local greens.

The dessert menu includes house-made ice cream and sorbets, usually flavored with Arkansas wild berries, as well as chocolate bread pudding and a Crème Brulée.

Four Corners also offers a full bar, with a wide variety of wines and beers.

Open Tuesday through Saturday, the same menu is offered throughout the day, from 11 a.m-9 p.m.

Reservations are welcome, as well as walk-in customers and take-out service.

For more information call (479) 301-2801, or visit Four Corners Kitchen on Facebook and Yelp.

NAN Dining Guide Cover on 02/24/2017

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