Disclosure: I am serving as a Brand Ambassador for the Arkansas Soybean Promotion Board. All opinions are my own. #ARSoySupper #ARSoyStory
My friend, Kellee Mayfield of Delta Moxie fame, kept telling me about this fabulous steakhouse in Dumas, Arkanas that was worth the drive. Well, I love Kellee, but I just wasn’t up for that 1 1/2 hour drive especially when we can get some really fine steak in Central Arkansas. But I always kept it on the back burner if and when I was ever headed to SE Arkansas.
And then Kevin of The Mighty Rib had to go and post this photo from his trip to Taylor’s:
Photo Courtesy of Kevin Shalin, The MIghty Rib
And my mouth really started happy dancing at the thought of a road trip!
Taylor’s Steakhouse is known throughout the Mid-South for soy-fed steaks on the menu, but the returning Kitchen | Fields Table Tour partner is becoming known throughout Arkansas for its support of Arkansas soybean growers. The Kitchen | Fields Table Tour, an educational food program created by the Arkansas Soybean Promotion Board, offers a delicious answer to Arkansans’ question about where their food comes from.
Located in southeast Arkansas, surrounded by soybean fields, Taylor’s has been a Dumas staple since the 1950s. In 2012, Chuck and Pamela Taylor turned what had been a local grocery store turned lunch counter into a restaurant and started creating some really incredible dishes, including their Kitchen|Fields signature dish.Taking a break from steak to highlight another way to consume soybeans, Taylor’s is offering a blackened duck breast with a wine reduction raspberry chipotle and soy purée.
Well, yeah! All over that!
“We are so honored to be a part of this tour and proud to be a part of our great farming community,” Pamela Taylor said. All steaks are cut and aged in house.In addition, they offer shrimp and grits, crawfish enchiladas, swamp pasta, blackened catfish, fried shrimp. And let’s not leave off that decadent chocolate and regular bread pudding for dessert.
The Taylors knew they had to offer up a steak unlike any other if they were to be able to compete in the restaurant business. They chose to specialize in a long dry-aging process that can take 80 days or more. As the meat ages it breaks down and begins to shrink while the flavor becomes more and more concentrated. The beef becomes very tender and the fat becomes almost buttery. Chuck proudly keeps the meat on display behind glass refrigerator doors near the kitchen.
If you’re heading to Taylor’s, you may want to call ahead and reserve your steak of choice or the featured blackened duck breast. Call for reservations at 870- 382-5349. It’s located at 14201 Highway 54 in Dumas and is only open on Thursday (5-9), Friday and Saturday (5-10).
Educating Arkansans about the impact of the soybean industry through food, the Kitchen | Fields Table Tour partners exclusively with Arkansas-owned restaurants. Using the power of food to feed Arkansas’s hunger for knowledge, the Kitchen | Fields Table Tour teaches about the impact consumers have on the state’s $2 billion soybean industry. Created in 2015, the Kitchen | Fields Table Tour kicked off in January and runs through June. Many of those featured dishes remain on the menu past the designated months or are available for the asking.
The partner restaurants for the 2018 Kitchen | Fields Table Tour include:
- The Butcher Shop, Little Rock | January
- The Hive, Bentonville | February
- Postmasters Grill, Camden | March
- Three Fold Noodles + Dumpling Co., Little Rock | April
- J Town’s Grill, Jonesboro | May
- Taylor’s Steakhouse | June
As the Kitchen | Fields Table Tour travels the state, the Arkansas Soybean Promotion Board encourages all who walk through partner restaurants’ doors to eat more soy foods and soy-fed protein, such as pork, beef, turkey and chicken. Foodies of all backgrounds can find more information on the program, including facts about our soybean industry, by visiting TheMiracleBean.com.
Thank you for the background on Taylor’s Steakhouse, Debbie! Glad you were able to go and check them out!