Gaskins on Emma — Restaurant in Springdale

Great hopes -- most restaurant that have steak as an option is there to prove the ablity to cook. When your menu is limited to specialty short list, it is too show you exceed. Coupled with a price point that in fine dining i would call moderate pricing for fine dining. It was not busy at 5:30. I eventually had to ask my server for his name as I like to address people with respect but it was first flag. Over all for the price structure it was average service nothing unique at $100 a plate. When asked how the steak was i responded adequate. How at a steak house restaurant, can they not get medium rare is beyond me. Here is what wait staff do not understand. 14 Oz steak takes 3 min per side plus 1 minute to rest. If you offer to cook me another steak it may take another 10 minutes to get it properly brought to my table at the fastest. My lovely wife who planned this evening is sad I didn't get a steak cooked properly. Then i am going to have her sit there watching me eat the new steak for another 15 min as i enjoy and savor my meal. Then the potential for flavor takes a turn. Butter is put on the top of a steak too give it shine and glisten of a juicy appearance. Not too replace what was cooked out of it which would explain the amount of butter used. The server never told management. As the manager came around. The i mentioned the flavors were potential there but the steak was easy over cooked, over buttered. The potato was over cooked. If this experience was at a backyard BBQ with a friend who wasn't a cook it was okay. Needless to say I ate the steak as wasting it and my time were not on the menu Drink list is very diverse and you will find your flavor or pairing as needed. It does have a nice modern industrial atmosphere. However it is very loud and as stated it was not crowded. The salad was just perfect and the vegetables were perfectly done. Your sous chef, i would promote him and demote the chef. Based on the other reviews I would say this is correct observation. Not sure I will be back. But if a friend wants to try i would consider giving another opportunity. I almost feel a 2 would be in order if this was the garden variety restaurant it would have gotten a 3. But specialty fine dining you deserve a 2. I hope this is an opportunity to improve. Your saving grace was a fantastic hostess is staff could meet half her energy the experience would be a...

Gaskin’s on Emma - Springdale, AR.- We have been going to the original Gaskin’s Cabin in Eureka Springs, Arkansas A couple decades. It always great. So we decided to try this one out for my Birthday, and we were not disappointed. On Emma it has more space, a bigger kitchen allowing for more offerings. There is an actual wine Vault, and a dedicated bar area. The mushroom soup was buttery, a touch sweet and even those who are not mushrooms liked it. The Arkansas Shrimp and grits, the description didn’t mention shrimp and emphasized the pork belly, however the shrimp was expertly cooked and very present. The dish was great. The Bucatini Cacio e Pepe, pasta dish is simply accented by the Pork lardons, offering excellent flavor with just the right amount of seasoning. The Prime is what Gaskin’s famous for doing. Cooked perfectly to melt in your mouth, and show their respect for the cut of beef. I’m not a fan of Mac-n-cheese but I would bath in one. The deserts were delicious and an impressive finally to the meal. The Owner was present out front, enduring customers were enjoying their meals, and offering personalized conversation. He even recognized me from my visits to the Cabin. Sam Walker, the Executive Chef came around to visit, talk food, as well as make sure he and the staff were making the best meal possible. Josh, our Waiter, showed how the job is done, with attention to detail and recommendations that could not have hit the mark any better. I must say I am remiss that I did not catch the name of the bartender, and offer apologies. She made all our drinks masterfully. My Rating: 9.4 my highest score to date. You should go eat there as a destination.

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Our first visit to Gaskins on Emma last week was thoroughly enjoyable, despite the fact that our two-person tab—before tip—topped $300. We both opted for the special: an 8oz filet served over wilted spinach and nestled atop a bed of “whipped” potatoes. The meal also included a choice of soup or salad, plus dessert. What truly elevated the special was its pairing with two glasses of vintage Cabernet, one of which I believe was over 20 years old. I’ve always appreciated a good Cabernet with steak, and both pours were excellent. Next time, though, we’ll likely go for a full bottle from their impressive wine list.

My Caesar salad was fairly average—not the standout in Northwest Arkansas—but the filet more than made up for it. Cooked to perfection, it was easily one of the best steaks I’ve had, rivaling even the filet at Delmonico’s in NYC. Dessert was another highlight: the chocolate bread pudding was rich, decadent, and absolutely delicious.

Service was top-notch, and the restaurant’s interior was thoughtfully designed. The only drawback was the elevated noise level, amplified by tightly packed tables that made overhearing nearby conversations unavoidable. If you’ve ever dined at Hugo’s in Fayetteville, you’ll understand the vibe—lively, but not exactly intimate. Our usual spot for upscale dining is Atlas in Fayetteville, which offers a more cozy and quiet atmosphere—something my wife prefers over the bustle at Gaskins. That said, when it comes to price, service, and food quality, I’d say Atlas and Gaskins are on par.

All things considered, I’m looking forward to returning to Gaskins on Emma—especially for the filet and chocolate bread pudding. Hopefully by then, they’ll have found a way to dial...