Hot Springs Central Avenue Historical District​附近的餐廳

Really good tasting food, good atmosphere, great service, and friendly staff!

Very good service from Patrick. Had a 2 sausage plate with spaetzl and Brussels sprouts. Also had to share the wife’s giant pretzel. Overall, very good place.

It was great. Good food, good drinks and good service.

Delicious cocktails & entrees with top-notch service. The salmon, chicken, tenderloin & ribeye were all fantastic.

Dining at The Arlington Hotel’s restaurant was nothing short of a culinary escapade, the kind that lingers in your memory like a favorite melody. My wife, Dawn, and I embarked on this gastronomic journey with high hopes, and let me tell you, they were not just met—they were sautéed, simmered, and served on a silver platter. We began with the artichoke flatbread. Now, this wasn’t just any flatbread; it was the kind of dish that whispers “simplicity” while winking at you with its rustic charm. The roasted garlic puree mingled effortlessly with mushrooms and cherry tomatoes, creating a harmony of flavors that felt both comforting and refined. It was the perfect prelude to what would become a symphony of indulgence. For the main act, Dawn chose the lobster ravioli—oh, what a choice! Each ravioli was plump with lobster chunks that added an unexpected texture to the creamy decadence of the lobster cream sauce. The roasted squash and corn succotash on the side? A delightful burst of sweetness and earthiness that danced beautifully with the richness of the dish. It was as if autumn itself had been plated. I, on the other hand, went for the smoked pork chop porterhouse—a decision I would make again in a heartbeat. The chop was tender enough to cut with a butter knife and carried a smoky flavor so deep it could’ve told campfire stories. Paired with mac & cheese that was unapologetically cheesy yet elegantly simple in presentation, it felt like comfort food had donned its finest tuxedo for the evening. But let’s not forget Jordan, our waiter extraordinaire. Despite being short-staffed due to unforeseen circumstances (a fellow server had to leave mid-shift), Jordan handled the room with grace and efficiency. He was attentive without hovering, knowledgeable without pretense—a true maestro conducting an orchestra of satisfied diners. This wasn’t just dinner; it was an experience—a tapestry woven from flavors, textures, and impeccable service.