Preacher's Son - Bentonville

We have dined here twice in recent weeks, and it seems like it’s better than ever: each time we go it out-does itself and impresses us more. Last night I tried the trout, and it was phenomenal! Trout with black-eyed peas and cabbage: what a great southern meal.

My first time eating at the Preacher’s Son, but I will be back: I am already craving that mushroom toast, crepe, the croquettes....and my catfish sandwich was delicious!

This restaurant has amazing food and service. It’s location is spot on (on the bentonville square) and is located in an old church. The whole aura of the evening was fantastic. My wife and I both enjoyed our meals. I had the pork dish and my wife got the mushroom risotto. I think we both agreed the pork tasted better but both were great and offered to the evening. Must Visit! We heard about the speakeasy bar below, and though we didn’t go that night, we’ll plan to check it out another time.

An absolutely one of a kind experience. You may pass by this lovely church and not know what is inside, but let me tell you you have to take the time to stop by for lunch at the Preacher’s Son. Both the salmon salad and the chicken schnitzel was fabulous. The salad was tasty and filling, the schnitzel was crispy and perfectly cooked. Not to mention, the tomato soup was incredibly rich and filling. The interior of this glorious church is really something to see yourself in person. I will definitely be back, and I am already looking forward to it.

My husband and I met a dear friend last Friday night for dinner, and it was amazing! All of the appetizers are newly updated on their menu, so instead of trying to pick a few (they all sounded so delicious) we decided to order them all, and make a meal out of it! The kitchen sent out our deviled eggs and croquettes first; the deviled eggs were so lovely and delightful with pimenton and crispy bits of puffed quinoa, and the croquettes were absolutely delicious. We then devoured steak tartare with an arugula and shrimp salad. We followed this with an acorn squash that had pomegranate and mint: I don’t know where the chef comes up with these combos, but when you get all things together on your fork at once, it’s the perfect bite! We ended the meal with three warm apps: the (perfectly) cooked scallops, the crepe, and the mushroom tripe toast topped with an egg. The mushroom toast was my favorite part of the meal—it was phenomenal; my husband said the croquettes and the savory crepe were stand-outs to him, but honestly, every bite was outstanding. The chef is new there so we are excited to go back again soon, show our support by eating locally and exploring the menu further!