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Tuesday 11am - 3pm Wednesday 11am - 3pm Thursday 11am - 3pm Friday 11am - 9pm Saturday 11am - 9pm

Skylark Cafe, 401 High Street, Leslie, AR (2026)

10/02/2026

Happy Friday from vacation👋

In case you’re wondering I am in fact living my best Friday life-beach side- but not without problems (of course)
I resisted the temptations to have Stuart rip out and replace some of the remaining old ceilings while we were closed and instead settled for a simple dutch door for the kitchen and fresh stain for the cottage deck.
It’s hard for me to close without a project. It’s hard for me to not have a project all together.
Luckily we didn’t rip the ceilings out because at the last minute I asked him to check on a buckle Nat felt in the floor and I’ve had two separate calls since then starting with “I hate to be the bearer of bad news” from Stuart and Kendall Knight who found a leak under the server station which is absolutely not as far away from the ground as it should be as well as the rotten joists that just seem to be my lot in life.
A lot of people especially lately have been saying to me “I don’t see how you do it” and they actually don’t understand that between 13 hour back to back shifts I’m getting kids clean and in bed and giving giant rabbits with the sniffles nebulizer treatments at 1am and taking care of my house and waking up to do it “all” again.

One of the main ways I do “it” and stay reasonably sane *most of the time* is by NEVER looking underneath my crusty old houses.
I’m very very very grateful for Carly And Stuart and this time Kendall who face the underbelly for me, get things fixed and spare me too much knowledge.

Guard your optimism guys. We need it.
Buy an old house or two to save and then only let the people who are tougher than you see what’s underneath it🤣

Anyways- Kendall Knight got our plumbing settled and deserves a shout out for prompt and quality service and he also said that everytime he steps outside he has to tell someone else we’re closed😅
Yes- the shop is closed too!

We’ll stay closed til October 8th-
Fair warning you might see over 45 Ferrari’s on October 7th but it’s a private event and we will STILL not be open til the 8th.
We love hosting the Cavallino Corsa Rally and it timed really great this year to end our vacation and soft open for them while we finish prepping for you.

Anyway- that’s the update. You know the algorithm doesn’t like silence so here’s a post.
I am planning to circle back eventually with coherent thoughts but it hasn’t made priority quite yet❤️🌊

09/26/2026

Last day til vacation🥹
Come see us til 9pm today OR see ya back here October 8th!

We’re toeing the line of having plenty of food but also trying to empty the fridges. As of now it looks like I made too many pies but yesterday ya’ll ate the dessert case down to bones so I wanted to be sure.

We’re doing the pressed ham & provolone with caramelized onions and whole grain mustard on French bread with potato bacon & garden herb soup for lunch
Creekstone Ribeye’s on the grill after 5
Full menu all day

Shop til 7
Kitchen til 9

See ya here❤️

09/25/2026

Emily text me this morning to tell me the vent hood wouldn’t come on-
I really don’t know why anyone wouldn’t want to have a restaurant. It’s so unique to always be guaranteed a problem to solve😅

Denver called Brody White from Platinum Pressure washing and even though it’s absolutely not his job he hopped in his truck and came and got us up and running right before open and saved the literal last weekend before vacation.
I told him he’s a hero and he said his wife doesn’t think so- so I’m posting the Superman style shot on the roof for proof.
Total hero vibes.
None of ya’ll would’ve been able to get a last Skylark fix this weekend if he hadn’t swooped in.
Wow.
Call him for all your pressure washing needs!

Anyway- My nervous system is shot.

Come eat-
We’re doing a taco salad deluxe for lunch and offering the spinner sandwich again.
Dinner is flame grilled Creekstone ribeye’s with all the fixin’s. They are extra good.

Desserts are stocked and ridiculous as usual.
We’re cooking til 9 today and tomorrow and then we will be CLOSED for vacation the 28th- October 8

See ya here

Kitchen til 9
Shop til 7
Steaks on the grill around 5

❤️🦸🏻‍♂️🥩

09/24/2026

Find your way in for BOGO pie & cheesecake
We’ve been doing little mid week treats.
Buy one get one half price on pie and cheesecake today!

I made some blueberry jalapeno jam with jalapeños from my little pepper bed and we’re doing the blueberry jalapeño grilled cheese for lunch.
We love it.

I had decided not to do a lot of pumpkins this year (so hot!) but I hate to miss a seasonal thrill… so I did cave and get… a couple hundred.
So if you need some cutie pumpkins for your porch I’ve got a few at the shop fresh from the patch🤷🏻‍♀️🎃

See ya here til 3🧡

09/23/2026

My Dad used to cut the Ivy back for me.
It was one of the things I didn’t have to worry about- along with the yard.
I only worried about it whenever someone would tell me he was out there with the clippers hacking it away.
I’d throw open the window and squack. That’s what he calls it and I’m not sure how to spell it. I would fuss.
I didn’t want my ivy cut up and ugly.

17 years later my dad is no longer able to care for the yard and ivy and there is a running joke that my exit strategy is to just quit trimming it.
“Oh- we can’t open anymore, it’s been fun but we’re completely consumed by the ivy”.

Every week this month has been worse headlines and a sharper decline in business.
We get it. It’s been hot and gas is expensive, they’re calling for a terrible winter and that’s beside war, politics or the local drama.
Last week I was thinking about my exit strategy. I was eyeballing it pretty hard.

Yesterday cutting the Ivy off the house and making it ugly was a small act of defiance.
I waited too long and it’s messed up the paint and it’s sagging ugly and I was sweating into my eyeballs and dodging scary caterpillars but Hailey was here talking big ideas and big dreams with me and today it finally feels like fall🍂✨

We’re not gonna work on our exit strategy.
We’re gonna keep cooking.

I think this is the first day it’s really going to feel nice outside. If you get out come and see us. We’ll be here. Don’t mind the ugly side- she’ll grow back and maybe someday I’ll have the courage to get rid of the invasive old thing altogether🤍

09/20/2026

I never had a moment to post anything yesterday but before we all went home we had to commemorate Nat’s last day.

I can be a real sap when the seasons change here.
Will and Nat worked with us for over a year when I had Juniper and then just over a year ago life brought them back around.
Just about the time Jasmine left and Markie and I were lamenting about needing just a little help but not enough to be worth training- Nat text and said they were back in town.

I didn’t post on Will’s last day a couple of weeks ago but I do want to say that we’ve been grateful to have them for another season.
Will made my life infinitely more doable in the kitchen throughout the summer by sharing the load, always keeping a good attitude and blaring the most random music before and after hours.

Nat brings a cohesiveness to the restaurant flow that isn’t easy and is incredibly important.
As soon as she came back we saw our flow even out, wait times weren’t so long, the kitchen didn’t get snowballed and things overall just went smoother.
Nat and I share some similar personality traits that sometimes mean we stare dead faced at each other while communicating sorta like goats butting heads- I see the same tenacity, sincerity, good intentions and work ethic in her as I have.
In a lot of ways she’s been the very accurate first face for hundreds of my guests this last year.
Managing guests expectations and also the servers and kitchen flow and doing it with grace while also not taking any crap isn’t always easy. Working for me isn’t always easy either and she’s always done her job to the best of her ability which I have a lot of respect for.

Will and Nat are starting a new chapter, closing on their first home and welcoming a precious new life in December.
To say we’re proud would be an understatement as much as to say we will miss them.

The first time I met them I was 8 1/2 months pregnant and sat down to interview them together, I had never seen their resumès and lost their applications. I never do group interviews, never hire couples and during that most chaotic interview I’m sure they ever had I asked them to rank each other on scales of 1-10 (multitasking, communicating, teamwork etc) it was all wildly unprofessional but now that we are full circle with Nat fully pregnant and ready to leave she said that interview makes a lot more sense😅

It seems like our seasons change with the seasons here in our little ecosystem.
Soon we will say goodbye to Kaden too.
Things will be shifting here and I’ll probably communicate more about that while we are on vacation.

One more week til we close for vacation Sept 28-October 7

We’ll reopen Thursday October 8 so make sure you come eat with us this week❤️

09/18/2026

Ya’ll better come eat some dessert👀

Spinner sandwiches for lunch

Creekstone Ribeye’s for dinner-

16oz, flame grilled with house steak sauce, mashed potatoes, sautéed green beans, house salad & rolls

Chocolate mousse cake
Chocolate peanut butter cake
White almond blackberry cake
Orange creamsicle cheesecake
Brownie chunk cheesecake
Chocolate chip cookie dough brownies
Strawberry tres leches
Strawberry pie
Chocolate espresso pie
Walnut fudge pie
Classic pecan pie
Chocolate pecan pie
Blueberry buttermilk pie
Apple crumble pie
Biscoff banana pudding with cookie butter layers.

It’s been really hard to juggle too much or not enough dessert the last few weekends with business being super inconsistent.
It’s too hot- I know.
Come eat anyway.

Only 4 more steak nights til vacation.
Only 8 more days til vacation
We’ll be gone September 28-October 8 and hopefully when we get back it’ll be nice and busy and FALL🍂🧡

Kitchen til 9
Shop til 7
Dinner after 5

See ya here!

09/17/2026

We’re counting down til vacation and are going to keep warning you!

We’ll be closed September 28-October 7 and we will reopen for business as usual on October 8!

If you’re wondering how excited we are- Juniper is eating her Mac & cheese out front with her goggles on🤷🏻‍♀️

We’d love to feed you lots of good food all the way up til we leave so don’t write us off just yet🫶

Specials:
🍍Sesame pineapple chicken over rice with a house salad
🍏spinner sandwich with turkey, bacon, Monterrey jack, fresh spinach, local apple and sweet poppyseed with a side of your choice
🍅Arkansas tomato BLT with side of choice

We’re canning all the sauces today to restock the shop with salsa de Arbol, bbq sauce & our steak sauce to take home with you!
They normally go fast so- don’t dawdle.

We’re cooking til 3 today & the shop is open too. The dessert case is full.
See ya here❤️

09/16/2026

I made breakfast for the guests at the cottage and didn’t stick around long enough for fresh pics.
Denver BBQ’s on Wednesdays right now so I get the day “off”💗

Our first summer season is winding down at the Cottage and it’s exceeded all my expectations for our first summer.
Hosting so many different people has truly been a pleasure.

I’ve been suffering learning my lesson this year that landscape fabric is an absolute must for the field. I thought I could use mulch and straw and keep a semblance of order but I was wrong.
Liz says if you don’t suffer, you never learn so we’ve spent several evenings out there suffering and trying to keep it tame enough to not be embarrassing.
It’s a wild mess but traipsing through and cutting flowers to leave for guests is one of my favorite parts- there is so much life in the field.
This morning I made French toast and bacon and eggs for the guest and left it at the door and just thought- it’s hard for pictures to do the experience justice.

I’ve stayed in a lot of Airbnb’s - finding the perfect Airbnb is me and Emily’s favorite sport.
In all my stays I’ve never stayed at one as intentional as ours.

We dreamed about creating this space for a couple of years while we cut flowers and watched sunsets with our kids and friends and now it’s really here.
Designing it from scratch with Hailey and then watching my brother bring it to life will always be one of the coolest experiences of my life.

There are a few things we didn’t consider in the building process but overall I think she turned out perfect even though we still don’t know how we’ll change the lightbulbs in the 26 ft ceiling😆

Sunsets from the deck, butterflies in the field, organic coffee & tea- mountain valley water and snacks stocked for your stay, fresh flowers and all the soaps and paper products you need. Comfy beds with organic cotton sheets, a fire pit, hammock & really excellent vintage vibes are all here.
We’re going into our first full autumn season and September is almost booked but October will be lovely.

While we are closed for vacation the deck will be getting some fresh stain, the 9 Peggy Martin roses will be trellised and I’ll be reworking the menu to include some evening options!

Be our guest!
Follow us on Instagram
I’ll post the Airbnb link in comments
(Direct booking is also available and maybe preferred for my Skylark people since Airbnb charges 15% now!)

09/15/2026

Another day in the jungle🐘

Tuesdays are always crazy because we’re getting our BEK truck, a Walmart delivery and then Tiffany rolls in with a car full of Harrison goods from Neighbors, Shakers & Friend Orchards. We’re restocking everything fresh and it’s just a little wild- but we always get through it and we’re always glad to see you.

We’re doing a lunch sized chicken Alfredo with penne, a house salad & garlic bread today and we’re offering BLT’s because I got a box of good Arkansas tomatoes from Friends- or, Tiffany did💗

Strawberry pie is done, the oven is full, the dessert case is full.
Come eat & shop til 3 today!

Skylark Cafe

10/02/2026

09/26/2026

09/25/2026

09/24/2026

09/23/2026

09/20/2026

09/18/2026

09/17/2026

09/16/2026

09/15/2026

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Tuesday	11am - 3pm
Wednesday	11am - 3pm
Thursday	11am - 3pm
Friday	11am - 9pm
Saturday	11am - 9pm