Open Season’s butterflied, bone-in pork chop is a culinary work of art topped with a mouthwatering sauce.
Do you love the outdoors? Do you love wildlife? Do you love a great meal? I’ll let you in on a secret. Go to Open Season Sports Bar and Grill in Stuttgart, and you will be in a state of paradise!
Stuttgart is known as the duck hunting capital of the world, and Open Season Sports Bar and Grill has become a dining destination in this quaint town on the Arkansas prairie. There is simply no detail overlooked at Open Season.
“We work hard to provide a family-friendly environment that allows everyone to enjoy a great meal,” said General Manager Phillip Edwards. “Our wildlife theme works well in this area. Our goal is consistency in our food, and we are very proud of our restaurant and what we have accomplished since 2018.”
Here’s another secret. The team at Open Season has much more planned in the near future to further deliver on the wildlife setting, including a recreational vehicle park near a beautiful pond directly behind the restaurant. Be sure to walk through the entire restaurant during your visit so you can soak in and enjoy the full concept. From the outdoor fire pit to the spacious sports bar and stage, you will be impressed.
One of the top-sellers at the establishment is the Open Season Nachos. The South-meets-Southwest treat features pulled barbequed pork served atop corn tortilla chips loaded with cheese, jalapeños, sour cream, guacamole and pico de gallo. Try this as a shareable, and everyone will enjoy.
Over the years, Stuttgart has had a series of Cajun restaurants that resulted in a local love for spicy shrimp. Open Season ensures that the palate pleasure is covered with Peel-and-Eat Shrimp that are served cold or hot and spicy. Go with the hot and spicy, as they are a treat. Another great appetizer is the Creamy Seafood Dip with a fresh blend of flavors.
Open Season’s Cobb Salad features ingredients arranged in picture-perfect rows.
Open Season’s Cobb Salad is as beautiful as a cupped line of green heads on opening morning. Arranged in picture-perfect rows, it features a spring lettuce mix with tomatoes, cucumbers, red onions, bacon, boiled eggs, grilled chicken breast and blue cheese, served with decadent house-made blue cheese dressing. The salad is one of the best I have had. The Fried Chicken Salad is another great option. The hand-breaded chicken tops a spring lettuce mix, tomato, cucumber, bacon bits, sliced boiled egg and cheddar cheese, and is served with a house-made buttermilk ranch dressing.
Any wildlife-themed restaurant worth its salt definitely needs to offer great steaks, and Open Season will ensure that you get your limit. I tried the 14-ounce ribeye steak and was impressed at the nice, thick cut of Grade A beef. It was cooked to perfection and was accompanied by a baked potato and grilled vegetables.
The Open Season Burger is a trophy for anyone hunting for a great hamburger. It features two beef patties with two layers of American cheese, lettuce, tomato, onion, pickle and mayonnaise on a beautiful brioche bun. Be hungry as you bag this one. It puts any chain-restaurant burger to shame in taste and size.
If you are looking for a work of culinary art, order the bone-in pork chop. The chop is butterflied, grilled and served with sautéed onion and peppers, truffled mashed potatoes and sautéed vegetables. The sauce drizzled over the pork chop provides a distinctive flavor that will make you want more and more.
Italian cream cakes, offered in three flavors, are made fresh for Open Season. The strawberry flavor features local strawberries.
And, here’s one last secret. Order dessert. The Italian cream cakes are made fresh and a must-try. During my visit, the Italian cream cake options included vanilla, chocolate and strawberry. I opted for the strawberry, as it was made with Holland Bottom Farm strawberries from Cabot.
Dining recommendations? Contact Rob Roedel.