Scott McClard is a 4th generation family member running the restaurant, and he said he’s honored to continue the legacy of his grandparents’. After hearing his story, I wanted to learn more about the history of this iconic rest stop.
When the restaurant was becoming popular, it started as a carhop service. Customers ordered from their cars, and carhops hung trays of food on the window sills. In modern times, McClard’s is still in a small diner setting.
At first glance, the sandwich I ordered was large enough for two people to share. In popular Arkansas fashion, the barbecue sandwich was not pulled pork, but chopped pork. This style is very different from the way most pork sandwiches are served in the South. The meat blended well with the homemade coleslaw served on top. The sauce was tangy and sweet with a kick. It confuses the taste buds in a most favorable way.
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The plate was cleared almost as fast as it was put on the table. The restaurant was packed, and every customer was silent except for the sounds of people eating.