The Preacher's Son — Restaurant in Bentonville

When it's your 42nd wedding anniversary, you want...nay...you deserve to be treated well for the accomplishment. And Preacher's Son left us feeling like matrimonial royalty! Set in a nouveau remodeled church, the architecture is understated simplicity and elegance, using the former use of the shell as a foundation from which to grow modern touches. One perfect example: the columns that bring the conditioned air into the main dining space from each corner. Repurposed heavy wooden beams lofted by very well planned steel supports meld old with new in a seamless execution.

Now that the ambiance is set, let's meander through the meal plan. We chose the tomatoes and scallops as our starters. The tomatoes were as robust in structure as they were in taste adorned on top by delightfully seasoned watermelon wedges and accented below by a white cheese sauce. The scallops were steamed to perfection and swam in a cool, creamy sauce that wasn't bossy but complementary to the delightful taste of the scallops...all garnished in a creative citrus zest.

For main courses we chose the chef's special of the evening and a selection off the handsomely designed menu: shrimp and grits and swordfish respectively. Unlike many iterations of shrimp and grits we've experienced before, the Preachers Son version wasn't an overpowering Cajun spice war between seafood and grits. Rather more like a woodwind duet with lovely, light notes and almost whimsical blend of seasoning. The swordfish tasted more like a magic trick convincing your tastebuds they were dining on beef or lamb, with an eclectic and extremely tasty veggie bed playing a great supporting role.

Thanks to great portion sizing, we had just the right amount of gastric space left for dessert. We selected the blueberry sauce over custard and the chocolate ice cream cake concoctions and both provided the squeal of delight you should get from the best part of any meal. Our spoons clashed more than once as we sampled each back and forth in a futile attempt to declare a winner. A deliciously bold cup of coffee helped us cleanse our palletes between bites.

Finally, kudos for wait staff who supported each other throughout our dining experience. They have each other's backs which means you get the caliber of service you expect and deserve for the price point you pay. Never once did we have to request service for refills, table decluttering or fresh flatware.

The prices won't make us "regulars". By design, Preacher's Son is a destination for those seeking reward for above and beyond life accomplishment(s). Something to work and pray for. 42 years of marriage is worthy of such indulgence, and we are so thankful for the sermon on atmosphere, trappings and tastes we received by all involved at...

A Divine Dining Experience in a Converted Church

Overall Impression: Preacher's Son offers a truly unique dining atmosphere set within a beautifully repurposed church. The combination of the striking historic architecture and a creative, high-quality menu makes for a memorable evening. While the acoustics can be lively and parking requires some planning, the exceptional food and efficient service make it a destination I would highly recommend. Ambiance & Setting The concept itself is fascinating—a former church sanctuary transformed into a modern restaurant. The owners have done a commendable job preserving the historic feel while creating a comfortable dining space. Layout: The tables are reasonably spaced, allowing for a degree of privacy. They've clearly made an effort with soundproofing, but be prepared for a lively and loud environment, especially when it's full. The Bar: One of the most talked-about features is the bar, which is situated prominently where the altar would have been. For me, this was an interesting cultural observation and certainly serves as the room's focal point. The Speakeasy: I've heard rumors of a speakeasy in the basement, which only adds to the building's allure and unique character. Food & Drinks I was told the menu is entirely gluten-free, and while I did not confirm this myself, the quality and taste of every dish were outstanding. Appetizers: We started with the beet appetizer, which was vibrant, fresh, and absolutely delicious. The other starters we sampled were equally appetizing and set a high bar for the meal. Main Course: The star of the show was the Salmon. It was cooked to perfection—flaky and flavorful. It was served over a very unique, slightly sweet gravy-like sauce that complemented the fish in an unexpected and delightful way. It's a dish I won't soon forget. Cocktails: The cocktails we ordered were decent and well-prepared, serving as a solid accompaniment to our dinner. Service & Logistics Service: The service was prompt, quick, and efficient. Our server was attentive, and the meal was well-paced from start to finish. Parking: There is a nearby parking lot, but it fills up quickly. We arrived at 6:00 PM on a Tuesday and still had to hunt for a spot, so I recommend allowing extra time. Reservations: This place is no secret! It was full shortly after we arrived, with a line forming at the door. I strongly recommend making a reservation well in advance, even for a weeknight, to...

I was very dissapointed. For a restaurant that needs reservations and charges around $30 per entree, I expect much more. Our drinks were pretty good minus one exception. They were out of the strawberry purée for one of the cocktails so the waiter offered to substitute another fruit purée instead. Well when he brought the drink, he didn't stay to find out if the substitution worked - just dropped drinks off and took off. It was terrible... tasted like Boons Farm. We had to flag him down 15 min later to exchange the drink. We had two shareables - the mushrooms and hushpuppies. The mushrooms were great! The hush puppies were undercooked and over salted. For entrees, wet got the steak (ordered med rare), rockfish, and gnocchi with salmon added. The girls that got the rockfish said it was good but a little salty and the butternut squash purée was cold. My salmon was very salty and the gnocchi was hard and cold. My sister's steak was inedible. It tasted like it was marinated in salt water and then over cooked until it was shoe leather. It was also cut up for you which is ameture hour. Just because you see Gordon Ramsey do it on Hell's Kitchen doesn't mean it is appropriate in a normal kitchen. Hers was the only one we actually returned because we were starving by then. The waiter was nice enough to take it away and get her something else, however that left her eating her replacement entree after we were already finished. No one came out and apologised for the awful steak or offered any kind of compensation. I even told the waiter that all of our food was really salty and he just kinda blew it off. I get that restaurants have "off" nights, but they didn't even seem to care that our experience was less than stellar. I've sent food back at chain restaurants before and had the manager come by to apologise. Maybe the manager here needs to watch an Applebees training video to learn how to properly treat customers. shrugg On the plus side, the restaurant is beautiful (if a little loud) and the tables are well spaced. I'd go back again for drinks and shareables if every other place else was full, but I would never make reservations to eat there again. Honestly, I am a little shocked by the...