Fourth of July

A breakfast / brunch thing — most everything open-grilled, way different than your typical pan-fried fare.

• BaconRegular, but the Fox loves the nuance and meatiness of country bacon — so we’ll have it both ways. Fired on the grill, of course.
• Eggs, your way
• Toast
• Ripped beefWhat’s “ripped”? The Fox takes a basic chuck roast and hits it with grilled heat off mesquite-fired coals…

• BurgersYup, we’ll have them. 23% fat, kissed by Texas mesquite — it’s awesome.
• Hot dogs & sausageTwo ways — all-beef dogs and sausages.
• Prime ribeyeA whole prime rib, cut by the Fox, dusted in his Texas Rancho Rub and grilled over real char — no petroleum flavors. Check with him on doneness.
• Bacon-wrapped filetFor those who can’t handle the glory of fat in their meat. He’ll grill it well-done — and give you grief about it all day.
• MahiKing of all fishes. Low mercury, bony, and fast-living — swimming in the Gulf of America just a few days ago.
• Brined chicken thighsRecipeBrined overnight and grilled over hot coals with sea salt, cracked pepper, and ground porcini. A game changer.

• Lady Fox’s potato saladRecipeAn heirloom recipe, prepared exclusively by Lady Fox — one of the most amazing things on the planet. It’s got bacon, so if you’re skittish you might pass. I highly recommend you don’t.
• Street corn saladSomething new, folks. Street corn was awesome at our Fox and Fork restaurant — so we turned it into a salad. So delicious.
• Garrett shrimp saladRecipeA Garrett exclusive, borne out of Ft. Lauderdale — this one ranks supreme. Wild-caught Florida shrimp, avocado, and a spritz of citrus. The Fox LOVES it, and if the Fox loves it, I’m sure you will too.

Cool plates for a hot Arkansas afternoon.

• VichyssoiseRecipeChilled leek-and-potato soup, garnished with fresh chives. Vegetarian (dairy).
• Chicken-liver pâtéSouth meets France — chicken liver braised with southern bacon on grill-toasted sourdough. Add pickled onion or bourbon jalapeños.
• Chilled yellow squash soupA gazpacho riff with vegetable stock and home-grown lemon thyme. Vegetarian.
• Lobster bisqueTBD — depends whether the kids bring the shellfish stock home. No promises.
• Delaney Chickpea MedRecipeThink Mediterranean, kicked up a notch — with real tzatziki and roasted sesame seeds. To die for; the Fox wholeheartedly approves.

• Bourbon-pickled jalapeñosRecipeYou haven’t had jalapeños like this — the Fox takes out the seeds and kills the heat, but you still get the amazing flavor. It’s amazin.
• Quick-pickled red onionsRed onions doused in an ultra-hot mix of black peppercorns and balsamic white vinegar. Goes amazing with literally anything.

• WineGratsi red and white, Florida style — chilled in Yeti coolers out in the backyard paradise. It’s sugar-free and carb-free, and the Bandit Fox’s favorite table wine to date. We’ve got plenty, so fill your glass. Many times.
• Bottled wineIf bottles are your thing, there’s an assortment from the Bandit Fox’s sommelier in Little Rock. Try everything — once it’s gone, you may never see it again.
• BeerThere’ll be some beer, but the Fox isn’t much of a beer drinker. Got an itch for something specific? You’d better bring it. Yeti coolers are primed and charged on the patio to keep your lovelies chilled.
• LiquorAn assortment of liquors on hand. Again — if there’s something specific you like, bring it. Otherwise, we can promise all the margaritas you can drink.
• WaterYup, we’ve got it.