The Rockin’ Pig
We specialize in quality comfort food created with the freshest ingredients. Our menu features 100% Heritage Black Angus & 100% Japanese Black Wagyu beef locally raised from the Chef’s own ranch. Our burgers and steaks are ground fresh and butchered in-house. We also offer authentic Neapolitan Italian wood-fired pizzas as well as slow-smoked BBQ.
We have 22 local and regional craft beers on tap, a large selection of bottles, and a full bar.
We are a hometown family-friendly establishment where all are welcome. Come eat!
Our Location
The Rockin' Pig is nestled in the historic mountain town of Eureka Springs, Arkansas. We are a full service polished casual dining and drinking experience located uptown on Highway 62E in the Gaskin Switch shopping center.
we have the best Meats!
We source locally raised Farm to Table 100% Japanese Black Wagyu, 100% Hertiage Black Angus, Mangalitsa Pork, and Hertiage Angus/Wagyu cross beef for our specialty meat program.
LOCALLY-RAISED WAGYU BEEF
Locally-raised Wagyu beef at Rockin' Pig is raised on the chef’s very own farm. Wagyu beef is prized for its marbling texture and high content of "good" fats like Omega-3, Omega-6, and monounsaturated. It is the most tender beef you can find anywhere.
Whether you try our Farmhouse Wagyu burger or one of our hand cut Farmhouse Wagyu steaks you will not be disappointed!
CRAFT BEER ON TAP!
Our bar features a wide selection of craft beers from local and regional breweries such as:
Bentonville Brewing
Bike Rack
Ozark Brewing Co & many more...
See our Craft Beer page for the full list and more information.
The Meats
Dry Aged 100% Full Blood Japanese Black Wagyu and 100% Heritage Angus from our very own local farm!
Farm-to-table Wagyu
We source our beef from our locally-raised stock. #KnowYourFarmer!
Our Wagyu beef is known for its exceptional buttery flavor and tenderness, as well as its marbled appearance. The cattle are raised using traditional Japanese methods which include a special diet and our own custom feed protocols to ensure the meat is of the highest quality.
We showcase the unique flavor and texture of the beef with a variety of dishes including butcher block cut steaks and our famous Wagyu burgers.
You may even have the opportunity to meet the farmers and learn more about the Wagyu beef production process.
We offer a cozy and rustic atmosphere that is inviting to all paired with hometown friendly hospitality.
Overall, dining at our Wagyu beef, farm-to-table restaurant is a one-of-a-kind experience that is perfect for foodies and anyone who appreciates high-quality, locally-sourced ingredients. #FarmToTable
Wood-Fired Pizza
Imported Fermented Italian Flour
Our dough recipe uses imported Italian flour and is slow fermented for 48-72 hours. Our trained pizzaiolos hand stretch our dough to order, topping them with our homemade Italian DOP certified San Marzano tomato sauce, fresh mozzarella cheese, and assorted toppings then cooked in our 1000-degree Italian wood-fire oven.
The fermentation process involves allowing the flour to sit for several days in a warm, humid environment, which allows natural yeasts and bacteria to develop. This process breaks down the carbohydrates in the flour, making it easier to digest and increasing its nutritional value.
When used in baking, imported fermented Italian flour produces bread and baked goods with a distinct flavor and aroma. It is often used in traditional Italian recipes such as pizza, focaccia, and ciabatta.
In addition to its culinary uses, imported fermented Italian flour is also known for its health benefits. The fermentation process increases the bioavailability of nutrients in the flour and can help improve gut health.
Imported fermented Italian flour is a high-quality ingredient that is prized by bakers and chefs for its unique flavor, texture, and nutritional benefits.
The Kitchen
Marshall Johnson
Chef Restaurant Operating Manager
Chef Marshall Johnson’s undeniable love for food started before he could even peer over the kitchen counter watching his mom artfully prepare the family heritage French-Cajun gumbo. The future chef dove head first into the culture of southern food and dappled with American staples and his ancestor's Swedish delicacies.
After Chef Marshall attended Le Cordon Bleu culinary school in Scottsdale, AZ, he was full of ideas and ready to pursue a restaurant concept that Chef Marshall turned into a successful Hot Spot. The difference high-quality beef makes in a meal is undeniable. Chef Marshall knew the quality he required for his restaurant couldn't be purchased in your average supermarket.
Chef Marshall followed his dream of raising a Wagyu farm operation in southern Missouri. Starting with only a small herd of cattle, the farm grew into a business to be proud of. Chef Marshall now uses his home-grown beef to offer to guest in the restaurant and beyond.
