Whether we infuse an Asian dish with Southern flare or use an Asian technique to prepare a traditionally Southern dish- our unique style can't be found anywhere else in Little Rock. From humble food truck beginnings in 2012, Chef Patterson has spread his message of scratch made food using unique, bold flavors and techniques paired with locally sourced products across Central Arkansas. In March 2015, The Southern Gourmasian opened it's doors as a brick+mortar expanding beyond our food truck classics to offer more of our Southern Asian fusion Arkansans- and visitors alike can't get enough of!
Some of Our Favorites —
"Not your Grandma's dumplings." Crispy rice cake dumplings, marinated chicken, shiitake mushrooms and caramelized onions all tossed in our signature "Dragon sauce."
The famous "fluffy taco," our steamed buns are hand rolled by Chef Patterson and filled with our Balinese chicken, slow roasted pork, house smoked brisket, braised pork belly or sautéed veggies.
Korean Fried Chicken
Golden pieces of boneless chicken, topped with our "glaze." Served with your choice of side and our sweet jalapeño cornbread,
Steel Cut Oatmeal
Served with molasses, bananas, and fresh berries.
Corned Beef Sandwich
Clove-rubbed corned beef and coleslaw between two pieces of cowboy fry bread. Served with a side salad or fried potatoes.
Wild Turkey Club
Thick cuts of roasted wild turkey, wild onions, lettuce, tomato, mayo, and black bread.
Smoked Brisket Sandwich
House smoked brisket, our sweet plum BBQ sauce on a toasted brioche bun from Arkansas Fresh Bakery.
Thai Chicken Burger
"One of the best burgers in the city!" We take fresh chicken add lime leaf, Thai basil, ginger, garlic and other flavors to create the most unique burger ever. Topped with edamame hummus and pickled red onion on and Arkansas Fresh brioche bun.
Charred pork belly chucks, SG kimchi, fresh udon noodles topped with warm smokey pork broth.
Smoked Chicken Salad
A remix of Chef Patterson's winning dish from Food Network's "BBQ Blitz." House smoked chicken, fresh pear, tossed in white BBQ vinaigrette on a bed of arugula topped with fried sweet potato nest.
Two whole roasted quails stuffed with oregano and garlic. Served with roasted beets, leeks, and potatoes.