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Fayetteville Restaurant Week

Get ready to explore Fayetteville's Flavors this February 25th-March 2nd!

1. What do you like about your restaurant being in Fayetteville?

"The reason why Meiji loves being in Fayetteville and will remain in Fayetteville is solely due to the community. The cooperation and embracement of fellow chefs, restaurateurs,  and their selflessness, to see the community as a whole grow, is simply wonderful" -Chef Darwin

2. What do you love most about the Fayetteville food Scene?

"The culinary scene in Fayetteville has come a long way since I moved here back in 2000. There are so many amazing local restaurants that make Fayetteville one of the best cities in Arkansas to dine in. It is always a treat to take an adventure and see what gastronomical treats we can get into"  -Chef Anthony

3. What food item on your menu do Fayetteville locals need to know about?

"Our well-kept, but not so well-kept secret is our filet special that we run every single day. It has gotten some good publicity and was voted a top 5 steak in the state so we became an accidental Italian steakhouse." -Chef John 

4. What food item on your menu do Fayetteville locals need to know about?

"Our menu standout for Fayetteville locals is undoubtedly our Portobello Mushroom Lasagna - it will never leave the menu. A vegetarian dish by default, but a not-so-secret add-on of our Wild Boar Sausage on top makes for a satiating bite!" -Owner, Molly 

5. What do you like about your restaurant being in Fayetteville?

“After cooking and traveling around the world I love that our restaurant is located in Fayetteville. We get to share our past experiences and the evolution of our craft with our community and I’m so happy and lucky to be back home. “ -Chef Elliot

6. What food item on your menu do Fayetteville locals need to know about?

"We proudly present our exquisite Bansley Farm bone-in pork chop, marinated in a delightful blend of dark cherry and apple. Beyond its deliciousness, it's our way of embracing local flavor and supporting our community's farmers and businesses" -Chef Michael

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