Don’t Start Your Diet’ before dining at Coyle’s Family Restaurant

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A quaint city in the booming Northwest Arkansas area, Prairie Grove is known for Prairie Grove Battlefield State Park and its annual Clothesline Fair. The area is also quickly becoming known as the home of Coyle’s Family Restaurant.

The restaurant, which opened in February of 2019, was designed and built by Jerry Coyle of Prairie Grove, and it’s owned and managed by Chris McAlexander, Jerry’s sister. The establishment features a nice amount

Chris McAlexander owns and manages Coyle’s Family Restaurant, a true family endeavor.

of natural light along with a comfortable, open design that makes for a delightful dining experience.

Other family members work there, too, with matriarch Patsy Coyle contributing recipes while sisters Brenda Polson and Kelly Taylor provide kitchen expertise, especially on the flavorful desserts.

The family patriarch, Bruce Coyle, designed the kitchen. He can often be seen lending a hand there.

Chris worked in retail management in Bentonville before returning home to Prairie Grove to operate the restaurant. With Jerry’s craftsmanship and Chris’ eye for design, the duo established the perfect family-oriented restaurant.

“We love seeing our old and new friends each day,” Chris said. “We try to be very supportive of our community because they are so supportive restaurant. Our restaurant is a great place for people to sit down, relax, and enjoy a great meal with their family.” She added that  a patio should be completed this summers so guests can enjoy outside dining. 

As Chris and I were talking, an order of Fried Cheese Curds was delivered. These breaded, deep- fried nuggets of cheesy comfort from Wisconsin were served with marinara. They were so good.

I tried the rather new Don’t Start Your Diet Chicken, a fabulous dish of hand-breaded, fried chicken breast smothered with grilled onions, Swiss cheese and white gravy. I enjoyed every mouthful of the chicken, as well as the mashed potatoes and green beans with bacon.

Any family restaurant must have meatloaf, and Coyle’s has Dad’s Meat Loaf. My compliments to Mr. Coyle on his homemade Meat Loaf recipe that incorporates onions, peppers and a tomato-bacon glaze. This hearty favorite will take you back to your childhood.

Coyle’s Chicken Fried Steak is another filling option, and I enjoyed the fried-to-golden-perfection Southern

Coyle’s Chicken Fried Steak, cloaked in white gravy, is accompanied by fried potatoes and pinto beans.

staple. Definitely try the fried potatoes and pinto beans, too. Heck, if you are in the mood, Chris will set you up the Southern Classic, a spread of pinto beans, greens, fried potatoes and homemade cornbread.

The Pork Fritter Sandwich was a beauty, featuring a lightly breaded and fried pork loin with mayonnaise, lettuce and tomato on a grilled Kaiser bun. It was soooiiiieeeee pig great!

Coyle’s also serves blue plate lunches. A week of examples included: Six-layer Lasagna, Chicken and Dumplings, Gumbo with Rice, Grandma’s Goulash, Chicken and Dressing Casserole, Chicken Pot Pie topped with a homemade biscuit, Fried Catfish, Steak Fingers and Salisbury Steak. Daily specials typically include a vegetable side and a hot roll or cornbread.

Oh, my. The homemade pies vary from day to day with flavors like Chocolate Pecan, Key Lime, Coconut Cream, Chocolate Cream, Caramel Apple Bread Pudding, Strawberry Rhubarb, Banana Cream and more. If

Caramel Apple Cheesecake is one of Coyle’s dreamy dessert selections.

you are in the mood for cake, Coyle’s has you covered with options like Pumpkin Pecan Crunch, Cookies and Cream, Carrot, Strawberry Cream, Neapolitan, Kahlua, Mandarin Orange Pineapple, Coca-Cola and more.

I sampled the must-try Caramel Apple Cheesecake and Coyle’s take on Possum Pie. The cheesecake featured an outstanding texture and lots of fresh apples. The Possum Pie featured a shortbread crust, cream cheese, chocolate pudding, whipped cream, cherries and pecans.  I tasted the love in each delicious bite.

Dining recommendations? Contact Rob Roedel at rob.roedel@aecc.com.

 

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