At HOme in Arkansas // “Destination: Delta”
At Home in Arkansas digital edition
Full story: https://www.athomearkansas.com/article/destination-delta/
Date: January 4, 2024 | Story: Eileen Beard | Photography: Rett Peek | Styling: Angela Alexander
With the addition of The Louis, Wilson solidifies its reputation as an essential part of the Arkansas food scene
As executive chef at the Ritz Carlton in Houston, Todd Rogers once fed the likes of Queen Elizabeth II and both Presidents George H. W. and George W. Bush. He has helmed the culinary program at five-star resorts in Pennsylvania and Georgia and overseen more than a dozen restaurants at a time. With a resume like his, Wilson might sound like an odd place for Chef Todd to land, but he jumped at the chance to shape this tiny Arkansas town’s culinary future as its vice president of culinary, farming, and culture. “It’s not me taking over another resort or playbook,” Todd says. “We’re building the playbook here.”
Wilson was once a booming company town, but its population started to dwindle as the farming industry changed over the course of the 20th century. In 2010, The Lawrence Group purchased the town and began revitalization efforts that have created new opportunities for residents and tourists alike. Aside from preserving Wilson’s signature Tudor-style buildings and Cottonwood tree-lined streets, they began that process by opening Wilson Cafe, a sophisticated but friendly eatery with a gourmet take on Southern classics. It was an instant success, attracting visitors from far and wide. Last year, Todd and the team opened a second dining option in town called The Grange at Wilson Gardens. “We wanted to make it completely different,” he says. “There are not a whole lot of restaurants that have a garden out back, and we’re very fortunate to have that.” Visitors to The Grange will find a casual breakfast and lunch menu as well as a bakery and creamery onsite and an art gallery on the second floor. Outside, families can visit the chicken coop or say hello to Bonnie and Clyde, a pair of Berkshire pigs that call The Grange home.
The most recent addition to Wilson’s growing footprint is The Louis, a 16-room boutique hotel with luxury accommodations. “When you check in, we ask what you like to eat and drink,” Todd says. “We stock the pantry with refreshing options for breakfast and lunch, snacks like hummus and pimento cheese, and iced tea and cookies. They’re all complimentary items available to The Louis guests,” he says. Tucked inside the lobby, Staple is a cozy hotel bar that serves elevated snacks, signature cocktails, and an extensive wine list. Plans for Wilson’s future include more delicious food, a luxury automobile museum, and a golf course. “We are still in the infant stages of what we’re doing big-picture,” Todd says. “We’re writing the book, so anything is possible.”
Read the full story here.
