Popeyes’ bayou-inspired menu fills the Cajun-style craving
Posted on Wednesday, April 9, 2008
URL: http://www.nwanews.com/hl/Business/24108/
Country Cajun cooking good enough to soothe even the staunchest Southerner’s soul has been available in Siloam Springs since Popeyes Chicken & Biscuits opened in February 2006.
From 11 a. m. to 9 p. m. every day, patrons can sink their teeth into powdery biscuits, warm their bellies with Cajun brown gravy, tease their tongues with seasonings first dreamt of in a Louisiana bayou and have dessert phantasms recognized with a hot cinnamon apple turnover. The restaurant at 202 U. S. Highway 412 West closes its doors only for nightly cleaning and major holidays.
Amid the bayou-inspired battered chicken thighs, red beans and rice, and creamy cole slaw behind the counter at the local store is a new general manager and partial franchise owner, John Starks.
The international restaurant’s Cajun-style menu items and spices are near and dear to Starks ’ heart. He was born in Baton Rouge and grew up in central Louisiana.
“ I remember going to Popeyes when I was little and loving everything about it, ” Starks said. “ The flavor and atmosphere sets it aside from other fast food restaurants. ”
In fact, Starks loves Popeyes ’ specific taste so much that in 2002 he opened a similar sitdown eatery in Springdale, where he lives with his wife and four daughters.
“ My restaurant wasn’t exactly the same but it had the same concept and served food a lot like this, ” Starks said. “ I like Popeyes specifically because of the biscuits — they’ve got a great taste that you can’t really put into words. ”
In addition to changing a few things at the restaurant, in upcoming months Starks plans to acclimate himself with the community. He will be visiting local businesses and will feed one office for free each week. Starks hopes that the restaurant will become a hub for fundraising for various organizations within the community, a place for meetings and events.
“ Siloam Springs ’ Popeyes has had its woes, but John is the missing piece of the puzzle, ” said Brian Smith, district manager and chief executive officer of Smitco Eateries Inc. of Fayetteville. “ We needed a managing partner in the business and he is going to deliver our product consistently. ”
Smith owns and runs several Popeyes restaurants in Northwest Arkansas. The restaurant was erected in Siloam Springs because it made sense demographically, Smith said.
“ One thing great about us is our friendly staff that’s more like a family, ” Starks said. “ Your just as likely to find the fry cook talking to the customers as our cashier. ”
Upon entering Popeyes, diners immediately glimpse bright splashes of color on the walls with depictions of small-town Louisiana. A partition in front of the ordering counter is reminiscent of a French Quarter wrought iron courtyard complete with low lit street lamps.
Perusing the neon-illuminated menu, patrons are invited to choose from Southern delectables including hand-battered chicken, buttery corn on the cob, jambalaya, crispy French fries, sandwiches, and popcorn shrimp. Chicken cutlets range from mild to spicy and may be ordered in strips, wing segments, legs, thighs or breasts. Pepsi Cola products are available as is both sweet and unsweet tea.
“ The spices actually come from Louisiana which makes them special, ” Starks said.
Food may be eaten in the restaurant, bagged and taken home or gotten through the drive-through window located on the east side of the building, Starks said. As a company rule, food is generally ready to eat in less than five minutes.
“ I grew up in south Texas and can’t go without my Popeyes, ” said restaurant patron John Barclay leaning over a plate heaped with chicken breast, mashed potatoes and green beans. “ I worked in the oil fields years ago and remember eating it then and loving it — that sure hasn’t changed. ”
Barclay, an employee for an Oklahoma medical supply company, said that he had driven from Jay to meet a friend for lunch at his favorite stop and go — Popeyes Chicken & Biscuits.