One Eleven at the Capital

Little Rock’s hot spot in a historic hotel
Little Rock’s venerable Capital Hotel now has a fresh, contemporary restaurant that aims to wow guests with bold French-Arkansas cuisine.

One Eleven at the Capital feels more relaxed than its predecessor, which featured long flowing red velvets and gold damasks.

The restaurant, which has long been the ideal place for political royalty in this city, has grown up and taken a younger, more relaxed vibe. It’s open and airy — a true testament to the wonders of white paint — with pops of warm, rustic woods.
Our Inspector's Highlights
  • Capital Hotel has long been a stately mainstay of the city, with its original tile façade and quiet, simple demeanor showcased in its Roman columns, mirrors and touches of gold and burgundy.
  • There’s no noisy front desk, just a smartly dressed staff in a variety of suits when it’s cool, shirt cuffs when it’s hot, ready to take your keys and whisk your car away while you dine.
  • The room is mostly white with accents of soft grays and browns and it’s filled with abstract artwork, proper French porcelain, wicker baskets full of artisan bread, dark bare wood tables atop equally bare wood floors.
  • The lauded subterranean private dining room, housed in a wine cellar, is still intact and you can book the table for 10 or the booth for two.
Things to Know
  • Breakfast is available every day at this Little Rock institution. 
  • Come lunchtime, opt for a three-course meal (all courses are served at once in a bento box-like container) or a six-part express midday meal served Tuesday through Friday.
  • Dine on chef Joel Antune’s fresh and innovative Southern cuisine in the evening from Tuesday through Saturday. The restaurant is closed for lunch and dinner on Sunday and Monday. 
  • Reservations are highly recommended at this popular Little Rock restaurant. The best way to book your table is by calling One Eleven directly.
The Food
  • Simple notes and tones strike hard but resound well, such as the pairing of peppery but mild house-made wild boar sausage with mustardy, stringent cornichons (tiny strong dill pickles), or miniscule venison ravioli and mushroom slices soaked in a dark tannin-enhanced broth.
  • His Colorado lamb, served with root vegetables and rosemary, is known as “sop-worthy,” a local term for “darn good.”
  • Heirloom tomato salads are conjured from nearby gardens are a beautiful, soulful expression of red-laced pastels and the occasional native Bradley County pink.
  • And then there are a slew of tempting desserts — the chocolate soufflé, the blueberry tart, the Parisian chocolate cake. Apples also play a big part in dessert here (Arkansas was once known as the Apple State).
The Chef
  • Chef Antunes, a James Beard Award winner known for his tenures in London, New York and Atlanta, came to the hotel in 2014.
  • Antunes met (and exceeded) the challenge of fusing French cuisine with local Arkansas produce in a kitchen known as one of the birthplaces of the Arkavore (Arkansas-locavore) movement.
  • The fare incorporates Antune’s love of strong, unabashed flavors. Rather than following other chefs and trends, Antune’s clean and undiluted inspirations arrive at the table contained in pots and small bowls, spots of color blossoming on the neutral setting.
Reservations recommended
Getting There
111 W. Markham Street, Little Rock, Arkansas 72201
One Eleven at the Capital
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