Issuu

The Food & Beverage Issue O C TO B E R 2 02 6

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LIFESTYLE LETTER

Favorite Foods, Favorite People Everyone has their irresistible food. It might be a favorite takeout that you could eat every day or the guilty pleasure in your pantry that you keep saying “I can’t have these around the house.” Everyone has something that hits the spot every single time. In my experience, it’s usually divided into two groups—those who like savory vs. those who like sweets. For me, it’s sweets. Sweets of just about any kind. I grew up with a sweet tooth, and a mom who is incredible baker, so there wasn’t any way around it. When I moved out on my own, I realized quickly that if I wanted to maintain my addiction, I’d need to learn to bake for myself. After all, I had grown accustomed to a certain lifestyle. So that’s what I did and I still enjoy it. I grill and bake, everything in between is never consistently great, but usually passable by my kind wife’s standards. She’s definitely the cook. The other day, I had a craving for this dessert my aunt always brought to Christmas dinner. It’s a pretty simple dessert and I got my hands on the recipe from my aunt. I made it, let it chill, and was so excited to dig in and… it did not taste great. I mean, I ate all of it, but it wasn’t what I remembered. I quickly blamed the ingredients so I went to a different store, bought different brands of ingredients, and repeated the experiment a couple weeks later. This time it was much better, but still not what I remembered. I thought I might have over-hyped it in my own mind to the point that it could never live up, and maybe that was part of it, but the other truth is that I wasn’t eating it after Christmas dinner, surrounded by my family. Our favorite foods light up the brain’s reward system, and sharing them with people we love adds another layer to the experience. In a way, we’re getting a double dose of feel-good chemistry when we enjoy our favorite foods with our favorite people. As we head into fall and family gatherings, I hope you often find yourself enjoying your favorite foods with your favorite people. All the best,

October 2026 PUBLISHER

Wyatt Layman | wyatt.layman@citylifestyle.com M AN AG I N G E D I TO R

Michelle Bazis | michelle.bazis@citylifestyle.com AC C O U N T M AN AG E R

Alexis Roach | alexis.roach@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

Claire McFarland | claire.mcfarland@citylifestyle.com

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Matthew Endersbe LAYOUT DESIGNER Meredith Wilson QUALITY CONTROL SPECIALIST Hannah Leimkuhler

W YAT T L AY M A N , P U B L I S H E R @ROGERSCITYLIFESTYLE Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Rogers City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Rogers area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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L I F E ST Y LE LE T T E R

No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Rogers City Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

18 Featured

18 20

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

New Rogers Eateries

2026 Welcomed These Casual and Fine Dining Concepts

Maple Pumpkin Parfait

A Fall-Inspired Maple Pumpkin Granola with Pumpkin Yogurt

Get To Know Club Frisco

To Know This Decades Old DTR Staple Is To Know The Davis Family

On the Cover Family-Owned and Operated DTR Staple: Club Frisco Photography: Michelle Bazis

Print Prestige Meets Digital Power.

Lifestyle Letter

City Scene

Business Monthly

Locally Sourced FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Inspired By FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Events

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

1: Bike Rack Brewing 2: Lasang Pinoy 3: PJ's Coffee 4: Slouch Hat Tasting Room 5: The Five6 6: C&K Farmers Market 7: Market Made Photography by Claire McFarland

CONTINUED >

C I T Y SC E N E

N O RTHWE ST

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city scene CONTINUED

14 13

8: Big Heart Bread Co 9: El Pueblito on Beaver Lake 10: Tusk & Trotter 11: Iron Horse Coffee 12: Loma 13: Confident Coffee 14: Rendezvous Junction Photography by Claire McFarland

Want to be seen in the magazine? TA G Y O U R I N S TA G R A M P H O T O S W I T H @ R O G E R S C I T Y L I F E S T Y L E

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Kaleidoscope Collective Hosts Dani Ives' "Stories in Birdsong" Gallery Dani Ives is a fiber artist working at the intersection of observation, ecology, and material. Grounded in the Arkansas Ozarks and informed by a background in biology and conservation education, her practice spans sketchbooks, painting, and fiber. Opening October 10th at Kaleidoscope Collective in Downtown Rogers, "Stories in Birdsong" will feature murmurations of birds against colorful skies and landscapes.

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Slouch Hat Wines Opens Appointment Only Wine Tasting Room Arkansas-native and Marine Corps veteran Matt Fowler launched his wine brand, Slouch Hat, to “Bottle the feeling of relaxation that only a picturesque vineyard can provide after a long day of work.” The success of his wines, born of California’s Santa Ynez Valley, has spurred the opening of an elevated tasting room in Rogers, Arkansas. Now available by appointment only for special occasions, private events, and intimate gatherings, reservations can be made at www.slouchhatwines.com/tastingoutpost.

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LABEL Expands With Third NWA Location Rogers favorite LABEL is taking its signature approach to everyday luxury down the highway. Known for bringing an elevated blend of high-end denim, tailored staples, and effortless modern fashion to our local wardrobes, the beloved brand has officially announced its third Northwest Arkansas storefront in Fayetteville. For founder-curated style that seamlessly balances sophistication with Ozark charm, LABEL continues to set the bar for fashion across our region.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O G E R S

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O G E R S

New Rogers Eateries 2 0 2 6 W E LC O M E D T H E S E C AS UA L A N D F I N E D I N I N G C O N C E P T S ARTICLE AND PHOTOGRAPHY BY MICHELLE BAZIS

RIA Pizzaria

Arkansas Trails Brewing Co.

RO G E RS C I T Y LI F ES T Y LE M A N AG I N G E D I TO R

Michelle Bāzis Michelle is the managing editor of Rogers and Bentonville City Lifestyle Magazines. She brings more than 15 years of multimedia journalism experience to this monthly editorial, crafting valuable and hyper-local news and stories to elevate your community experience. When she's not curating these pages, Michelle spends her time painting, and exploring NWA's trails and lakes with her husband, Ben.

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

Slouch Hat Tasting Room

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O G E R S

maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients:

• 2 ½ C rolled oats • 1 C pumpkin seeds, hulled • ½ C unsalted walnuts, chopped • 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) • 1 Tbsp water • 2 Tbsp avocado oil or vegetable oil • ½ C pure maple syrup, divided into 2- ¼ C servings

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

• ¾ C plain Greek yogurt of choice • ¼ C canned pumpkin puree • ¼ tsp cinnamon • ¼ tsp pure vanilla extract • 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Website: alyssalavy.com Instagram: @alyssalavyrd

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O G E R S

Get To Know

Club Frisco

TO KNOW THIS DECADES OLD DTR STAPLE IS TO KNOW THE DAVIS FAMILY ARTICLE AND PHOTOGRAPHY BY MICHELLE BAZIS

“I don’t have a polished origin story,” says CJ Davis, leaning against the worn wooden bar at Club Frisco. “It’s just the story of our family.” In Downtown Rogers [DTR]—a town rapidly transforming under the long shadow of corporate growth—Club Frisco stands as a charming and soulful testament to endurance. But to know this iconic place is to know the Davis family. Emery Davis Jr. and his wife, Ruth–known affectionately as Mr. Emery and Ms. Ruth–swapped the low country of South Louisiana for the Ozarks in 1987, moving their three young sons to Rogers and, over time, establishing a few of DTR’s hospitality landmarks. CONTINUED >

I NSP IR E D BY | FO O D + BE VE RAGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O G E R S

“I SAID I’D ONLY AGREE TO THE BAR IF YOU CAN PROMISE ME THAT ANY FEMALE CAN WALK IN, UNESCORTED, AND FEEL SAFE.” – MS. RUTH 22

I NSP IR E D BY | FO O D + BE VE RAGE

“We had moved a doctor friend up here, and on our way back to Houma, my husband brought up the idea of moving,” Ms. Ruth recalls. “Our youngest son, CJ, said, ‘Why don’t we move here?’ He loved the mountains and how he could see through the streams.” “We were living south of New Orleans, so the Ozarks were like the Rockies to us,” CJ added. Ms. Ruth, the matriarch and true crown jewel of the DTR community, saw something special in the sleepy streets of late-80s Rogers. It felt safe and walkable, like her hometown of Americus, Georgia. She and Mr. Emery opened a tuxedo rental and alterations shop, moving into the building at First and Poplar Streets. But Mr. Emery, a serial entrepreneur, saw potential in the space behind their alterations business. He wanted to open a neighborhood bar. “My husband wanted to open a bar in the space behind the shop; I didn’t want to,” Ms. Ruth says. “Eventually I got talked into it.”

Ms. Ruth’s one stipulation would forever impact the atmosphere of Club Frisco: “I said I’d only agree to the bar if you can promise me that any female can walk in, unescorted, and feel safe.” With his Marine Corps background and Southern proprieties, the family laughs that Mr. Emery would have liked to see Club Frisco open with white tablecloths to guests in dinner jackets and evening gowns. “I didn’t want the white tablecloths because I knew who was going to be washing them,” Ms. Ruth jokes. The bar opened in 2002, in a dry Benton County, and at 68 years old, Mr. Emery was managing the bar on his own. Needless to say, Club Frisco was struggling to take off. While the family patriarch was pouring drinks in Rogers, CJ and his then-girlfriend Jen were working as ski lift operators in the Tetons, where she also doubled as a lodge bartender. “One night, we’re hanging out at my brother’s house, and he says to Jen, ‘My dad wants to talk to you.’ I thought, ‘My Marine CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O G E R S

I NSP IR E D BY | FO O D + BE VE RAGE

Corps dad wants to talk to my dreadlocked girlfriend…what could this be about?’” Knowing Jen had bartending experience, Mr. Emery was looking for a lifeline; someone who could help Club Frisco avoid failure. According to CJ, the bar was going to be a way to help pay for the building, which meant it had to work. “So I get on the phone, and Mr. Emery says, ‘Miss Jennifer, I’d like to interest you in a job opportunity. I’ve got this bar here, and I know you work at a bar. Would you be interested in running it for us?’” Jen answered the call, so to speak. She and CJ left the mountains and moved to Rogers, stepping behind the bar alongside Mr. Emery. What unfolded was a quiet, beautiful bridge between generations. Side-by-side, the Veteran and the Connecticut native built a bond rooted in hard work. “We got to know each other better and realized we had a lot more in common than we thought,” she said. When the time came for Mr. Emery to step into a well-earned retirement, Jen and CJ took the helm, keeping the family legacy alive while protecting the safe, welcoming space Ms. Ruth had envisioned. Recognizing that a true community hub takes a village, they brought in trusted friends—Zach LeBouff and the Wolf siblings: Steven, Jarrod, and Rebekah—to help manage operations. Today, LeBouff and the Wolfs aren’t just staff; they are an extension of the Davis family thread, ensuring that every person who walks through the door feels the same warmth that started it all. Over the decades, Club Frisco has survived dry-county regulations, changing eras, and the rapid evolution of Northwest Arkansas. It stands today as one of the longest-running establishments in DTR—representing a proud chapter of local history, built on a father’s grit, a mother’s protective instincts, and a family’s devotion to their community. The next time you find yourself wandering DTR, pull open the alley door to Club Frisco. Take a seat at the bar, and raise a glass to the families that have kept this gathering space–and its values–alive for twenty five years.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O G E R S

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O G E R S

P SO P AM G O H ED T TO I R 28

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

ARTICLE AND PHOTOGRAPHY BY AMY BAILEY Enjoy this simple, flavorful food for the soul. ‘Po modoro’ means tomato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.

INGREDIENTS • • • • •

• • • • •

1 Tbsp salt 3 Tbsp. extra-virgin olive oil 1/4 cup onion, finely diced 4 garlic cloves, finely diced or minced 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice) Pinch of crushed red pepper flakes 3 basil sprigs, divided 1 lb. spaghetti 1 cup Parmesan, finely grated, divided 1 Tbsp butter

DIRECTIONS 1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds. 2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.) 3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt. 4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed. 5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy. 6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O G E R S

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O G E R S

OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

SEPTEMBER 3 0 TH - OCTOBE R 3R D

Bikes, Blues & BBQ Downtown Rogers Bikes, Blues & BBQ returns to Downtown Rogers from September 30–October 3, 2026! Experience the world’s largest charity motorcycle rally, featuring scenic Ozark rides, live blues music, and the delicious Frisco Inferno BBQ competition. Join thousands for this family-friendly celebration where passion meets purpose, raising vital funds to support women, children, and our local Northwest Arkansas community. OCTOBER 4 TH

Film Development Photography Workshop Kaleidoscope Collective | 1:00 PM This class is a guided, hands-on demo where you’ll learn the full developing process step-by-step, with opportunities to practice using a reel and changing bag with test rolls. Perfect for beginners who are curious about developing at home and want to build confidence before investing in their own setup. Class for 18+. OCTOBER 7TH

AMP Up The Arts Walmart AMP | 8:30 PM Support arts education at the Walton Arts Center by attending AMP Up the Arts, a public benefit concert at the Walmart AMP. Your donation secures a seat and provides life-changing performing arts experiences for over 26,000 students and educators annually. Seats are limited.

CONTINUED >

EVE N TS

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Host Without the Hassle With Personal Chef Services by House Cured Culinary From elegant six-course tasting menus to relaxed, family-style meals, Executive Chef Kevin McCombs of House Cured Culinary will customize your dream menu and take your gathering to the next level. Every detail is handled — from shopping to cleanup — while the full menu is prepared fresh onsite, creating an experience to remember. Focus on your guests — we’ll take care of the rest.

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970-389-4782 | chefkevinmccombs@gmail.com @housecuredculinary OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O G E R S

events



 

CONTINUED

OCTOBER 9 TH

Meadowlark at Red’s Pinnacle Country Club | 7:00 PM Experience Meadowlark’s signature blend of soulful melodies and vibrant acoustic rhythms in an intimate, elevated setting at Red’s at Pinnacle Country Club. Paired with craft cocktails and exceptional dining, it’s the ultimate soundtrack to a perfect local night out. OCTOBER 10 TH

Sad Daddy, National Park Radio, and Cosmic Cream The Victory Theater | 7:30 PM

 & 

This eclectic concert will be a night of musical contrasts. Sad Daddy opens with authentic Southern roots, folk, and bluegrass. National Park Radio adds modern indie-folk energy with powerful harmonies, while Cosmic Cream pushes the boundaries with psychedelic, groove-heavy rock. Don’t miss this journey from front-porch Americana to a late-night, cosmic edge! OCTOBER 26TH

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Benefitting   

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A Night in Velaris: Midnight Release Party Underbrush Books | 8:00 PM Underbrush Books will be hosting a midnight release party for the highly anticipated release of A Court of Splintered Harmony and A Court of Forgotten Melody [ACOTAR 6 and 7] by Sarah J. Maas. The night market-style event will feature vendors, crafts, music, and more, and will begin at 8 pm with a midnight release for all attendees who pre-order their copy through Underbrush’s website: www.UnderbrushBooks.com.

 your  Want to be featured? G E T I N T O U C H AT CIT YLIFEST YLE .COM/ROGERS

EVE N TS

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