Hazel's Public House

06/16/2026

A great place to eat down the street from us is At The Corner. We’ve loved eating lunch there and made some friends. Try it!

05/14/2026

Hazel’s Public House. We’re getting closer…

05/11/2026

Phoebe Bridgers in a few hours - exciting!

04/14/2026

Update: Plumbing, plumbing, plumbing. E. Markham St. is one of the oldest areas in Little Rock. Apparently, it has some of the oldest plumbing, as well 😂. Crews have been working hard upgrading everything - but it has delayed us for just a while. Just FYI.

01/13/2026

👀

11/07/2025

Facelift: In progress

11/05/2025

Grabbing some great coffee next door!

10/30/2025

Thank you to John Martin and Matt Beachboard with Moses Tucker Partners!!! They support downtown Little Rock like we do - and it has been a pleasure working with them!

Exciting momentum in the River Market!

We're proud to welcome Hazel's Public House to the heart of downtown Little Rock. Hazel's marks the fourth new business to join the district in recent months, alongside Insomnia Cookies, Go Go's Boutique, and Boulevard Bread Co.

Chris Monroe, John Martin, and Matt Beachboard of Moses Tucker Partners represented the Landlord in this transaction.

To learn more about available opportunities in Little Rock's preeminent entertainment and tourism destination, contact us at [email protected] or (501) 376-6555.

10/29/2025

Eric Carter and Jay Cowley, the owners of Little Rock fine dining spot Allsopp & Chappell, are opening Hazel’s Public House, a burger-focused eatery that’s expected to debut in early 2026.

10/29/2025

Thanks The Mighty Rib !!

‼️NEW RESTAURANT‼️

Hazel's Public House is coming to downtown LR in early 2026. Located at 225 E. Markham St., Hazel’s Will bring a “fresh, high-quality take on America’s favorite comfort food, elevating the classic American burger with premium ingredients.”

This concept is from same ownership as Allsopp & Chapple…

“At the heart of Hazel’s Public House menu lies its signature burger, made from USDA Prime, 100% Black Angus beef, sourced from grass-fed cattle raised without hormones or antibiotics. Each patty, a mix of brisket and chuck, is seasoned with a house-made spice blend and pan-seared to achieve a flavorful crust. The burgers are served on freshly baked brioche buns, made daily in the restaurant’s in-house bakery, using simple ingredients and organic flour.”