Restaurant Review: Arthur’s Prime Steakhouse

Arthur’s Prime Steakhouse has been a fixture in Arkansas for years.  It is an evolution of Jerry Barakat’s restaurant endeavors predating the 1980s.  The restaurant is named after Arthur Boutiette.  It is, without a doubt, one of the most high-end steakhouses in central Arkansas along with Sonny Williams and Doe’s.

However, what sets Arthur’s and Sonny Williams apart from the rest are their on premise dry aged steaks. And what sets Arthur’s apart from Sonny Williams are its Japanese beef options of Wagyu and Kobe.  I first had Wagyu in Miami Beach at Fountainebleau’s Prime 54.  I do not hold the beef in high regard.

However, I do hold the American cuts in a higher regard though I am also not in love with dry-aged beef.  It’s good—if you are into that kind of thing.  Still, I indulged.

Jen and I headed out to Arthur’s on March 18 to celebrate Jen and her successful effort in tolerating me for fourteen years of marriage.  Jen literally audibled to Arthur’s from Kemuri as we walked out the door of the house.  However, wherever Jen wants to go is where I am going.

We arrived at 5:30 p.m. and started with the appetizers.  Jen selected the baked brie with strawberry pistachio jam on the top.

It was served on a cheese board with grilled baguettes and thinly sliced apple.  The brie had a baked outer crust with a warm and gooey cheese middle.  The flavors were well crafted and the dish was well received.

As you may remember from the last review, I am a fan of oysters.  Fresh oysters were on the menu so I selected it as a starter.

The menu said the oysters would be served with horseradish, but there was none. The mignonette sauce was not as thoughtfully crafted as Brave New’s.  There was no lemon either. The size of the oysters was smaller than I would have preferred, but they were a good size for appetizers.  I probably would not order them again.

For the main course, Jen selected the Tropical Salmon.

This dish was very well done.  It was cooked perfectly, and the mango-ginger-habanero glaze really brought the flavors out of the dish.  There was a tropically spiced rice as well as mandarin oranges and grilled green beans.  I rated it a 9.9.

When at a steak house, I eat steak.

I selected the New York Strip because I was not in the mood for a fatty steak like a ribeye.  It came medium rare, just as I ordered.  I also took a side of the garlic basil mashed potatoes.  Everything was well done.  However, I enjoy a steak with more seasoning than the one I received.  I like a bite of some sort of spice on the outside and the tender juiciness of the middle.

This steak did not deliver for me.  The potatoes, however, were perfectly spiced and mashed.

For desert, we were served the dark Belgian chocolate crème brulee.

The brulee was perfectly set, which can be a trick at times as it must be baked in a water bath.  It was clear that this brulee was cooked in a larger sheet pan instead of the more commonly used ramakins.  The sugar on the top could have been a bit thicker.  However, the strawberry compote and whip cream were wonderful touches to the delicious dish.

Overall, it was a great experience.  Arthur’s always does a good job.  For me, the best steaks I have ever had and probably always will are the ones that I cook.  I get my spicing done to my tasting and cooked to my version of perfection.  However, I don’t think I could easily replicate those mashed potatoes.

As a side note, if you are into dry aged beef, you can pick up raw cuts of dry aged steak from your local David’s Burgers.  Allan Bubbus, the owner, has started offering those for sale as a source of doing something with the better cuts of beef that he does not make into hamburger.

Clinton W. Lancaster

Attorney. America First. Sued Hunter Biden for child support. Represented President Trump in the 2020 Wisconsin election challenge. Former attorney for the Wisconsin Special Counsel. An official “Tough Cookie” per President Trump.