Little Red Wagon

08/29/2026

📍 1315 Breckenridge Dr.
🕔 OPEN TODAY | 5:00–8:30 PM

It's Saturday, and you know what that means...

We're Waggin' That Wagon tonight! 🛻🔥

You've made it through the week. Don't ruin a perfectly good Saturday by standing in your kitchen wondering what the heck you're going to make for dinner. 😂

Come let me handle that part.

And for all my Blackened Catfish Taco people, this is your last call. 🌮🐟

Tonight will be the last run of the Blackened Catfish Tacos before we start making room for the fall menu. They've had a good run, so if they're one of your favorites, or you've been meaning to try them, tonight's the night.

Grab some food from the wagon, head inside Cigar Republic for a cocktail, and enjoy your Saturday evening.

Whether you're one of our regulars or you've been following along and haven't made it out yet, come say hello. I'd love to feed you.

Just Out Here... Waggin' That Wagon. ❤️🛻

08/28/2026

Food for thought:

Some people say love is the main ingredient.

I don't disagree.

But after spending most of my life cooking for people, I think there's another ingredient that matters just as much:

Intention.

Why did you choose that ingredient?

Why did you cook it that way?

Why does that sauce belong on that plate?

Who are you feeding, and what do you want them to feel when they eat it?

You can follow a recipe perfectly and make perfectly good food. But cooking with intention means every decision has a reason behind it.

Sometimes the intention is to impress.

Sometimes it's to celebrate.

Sometimes it's to remind somebody of home.

And sometimes it's simply to put a hot plate of food in front of someone who's hungry and let them know that somebody cared enough to make it right.

That's probably what I've come to love most about cooking.

Whether I'm making Shrimp & Grits out of a little grey trailer, cooking a private dinner, or feeding someone who just needs a meal, the food may be completely different.

The intention isn't.

Take care of the person you're feeding.

So yeah...

Love may be the first ingredient, but intention is what you do with it. ❤️

08/20/2026

With the love from The Mighty Rib's Hidden Gems feature this week, we may have a few folks visiting Little Red Wagon for the first time tonight. So, if you're standing at the window wondering where to start, let me help you out.

🍤 Shrimp & Grits — If you want to know what my cooking is about, this is a great place to start.

🥣 O.G. Gumbo & Grits with Shrimp — The dish that got the shoutout! We've brought it back for tonight, but only while supplies last. Come early if this is what you're after.

🇯🇲 Jamaican Chicken Salad Sliders — Cold jerk chicken salad on brioche with slaw. A completely different side of the menu and one of my favorites.

And tonight, the "one-man show" is getting some backup! My buddy Thomas Strenfel from Dr. Tom's Hillbilly Magic is guest spotting on the wagon and helping me through service.

So if things get wild tonight, there will officially be two grown men trapped in a hot metal box trying to feed y'all. 😂

First-time regular or regular, come say hello. We're excited to feed you.

📍 1315 Breckenridge Dr.
🕔 OPEN TODAY | 5:00–8:30 PM

Just Out Here... Waggin' That Wagon. ❤️🛻

08/19/2026

Well, after The Mighty Rib gave a shoutout to the O.G. Gumbo & Grits today on 103.7 The Buzz, I figured I probably ought to have some. 😂

So tomorrow night, we'll have a limited number of orders of the O.G. Gumbo & Grits with Shrimp available!

And one little favor if y'all show up for us tomorrow:

Most nights, Little Red Wagon really is a one-man show. I'm taking your order, answering the phone, cooking your food, boxing it up, handing it through the window, or running the food to your car.

I cook everything to order, and I want the 20th person's plate to be every bit as good as the first person's. So if we get slammed, it might take me a few extra minutes.

I promise I'm back there Waggin' as fast as I can. 🛻🔥

Huge thanks again to The Mighty Rib for including our little wagon in Hidden Gems. Every shoutout, share, recommendation, and new face at the window means more than y'all know.

If you're coming specifically for the Gumbo & Grits, come early. When it's gone, it's gone.

📍 1315 Breckenridge Dr.
🕔 5:00–8:30 PM

Just Out Here... Waggin' That Wagon. ❤️🛻

08/19/2026

Well... this is pretty darn cool.

Little Red Wagon is being featured as one of The Mighty Rib's Hidden Gems today on 103.7 The Buzz! 🛻❤️

Tune in at 12:00 PM to hear Kevin talk about our little wagon and what we've been doing.

Having someone like The Mighty Rib continue to support Little Red Wagon means a lot. There are a ton of great places to eat in Little Rock, so having our name brought up and our food shared with a bigger audience is something I don't take for granted.

And to everyone who's eaten with us, shared a post, told a friend, booked us for an event, or keeps coming back to that little grey trailer...

Thank you.

Y'all are a big part of how things like this happen.

📻 103.7 The Buzz
🕛 Today at Noon

Apparently our little wagon is a Hidden Gem. 💎

We kinda like the sound of that.

Just Out Here... Waggin' That Wagon. ❤️🛻

1315 Breckenridge Dr. 5:00pm - 8:30pm

Please make sure to tune in at noon to 103.7 THE BUZZ’s The Zone. I’ll join Justin, Phil, & Moose for my monthly “Hidden Gems” segment. And thanks to Staley Electric, we’ll be talking about … Little Red Wagon. 📻

08/15/2026

📍 1315 Breckenridge Dr.
🕔 Open Today | 5:00–8:30 PM

No long story today. No life lesson. No explanation about why the trailer isn't red. 😂

Just a reminder that you don't have to cook dinner tonight.

We've got the grill hot, the meat pies ready, and plenty of good food coming out of this little grey wagon.

And a heads-up for the cheesecake people...

I only have 5 cheesecakes for tonight. 🍰

That's it. Five.

Based on how y'all have been buying them lately, I wouldn't wait until 8:15 and expect miracles. 😂

Come grab dinner, snag a cheesecake while you can, then head inside Cigar Republic for a cocktail and enjoy your Saturday night.

We'll see y'all from 5:00–8:30 PM!

Just Out Here... Waggin' That Wagon. ❤️🛻

08/13/2026

📍1315 Breckenridge Dr.
🕔Open Today | 5:00–8:30 PM

If you've been around Little Red Wagon much, you know I'm usually behind the window in a white button-down porter's shirt and long pants.

It's kind of my uniform.

Well... not today. 😂

It's August in Arkansas, I'm standing in a metal box next to a flat top, and I've finally decided there are limits to how committed I am to looking like a respectable chef.

The shorts are ON. 🩳🔥

The food will still be dressed properly, even if the chef isn't.

Come see us tonight, grab some dinner, and then head inside Cigar Republic for something cold while I reconsider every career choice that led me to cooking next to a 400-degree griddle in August.

5:00–8:30 PM
1315 Breckenridge Dr.

Just Out Here... Waggin' That Wagon. ❤️🛻

08/11/2026

Every business has a story.

Some start with a business plan. Some start with a loan. Some start with an idea.
Little Red Wagon started with a lesson.

People ask me from time to time, "Why is it called Little Red Wagon? Your trailer isn't even red."
The answer has nothing to do with the color of the trailer.

Two of my mentors from Restaurant 1620, Evette Brady and Tim Morton, used to say, "Just pulling my wagon."
For the longest time, I understood what they meant without really understanding why they said it. Then one night not long before he passed, as we shared a glass of Scotch over the phone, Tim explained it to me:
"Easy (my nickname), everybody wants to ride the wagon down the hill. But nobody is going to pull it up the hill for you."

That stuck with me.

Because that's life. That's business. That's feeding people. That's building something from nothing.
There are plenty of downhill rides—the good services, the sellouts, the compliments, the celebrations, and the moments when everything seems to be working.

But there's a whole lot of pulling that wagon uphill, too.
The prep nobody sees. The long nights. The bills. The mistakes. The cleaning. The loading and unloading. Showing up when you're tired and figuring it out when things don't go according to plan.
Nobody can pull your wagon for you.

So, when it came time to name this little dream, Little Red Wagon just felt right.

The trailer may be grey.....but the wagon has always been red.

Every meal we serve, every private dinner, every late-night cleanup, every early morning prep list—that's another step pulling the wagon.

Thank you to everyone who's helped push, encouraged us when the hill got steep, and climbed on for the ride.

Thursday, we'll be right back at it. 5-8:30pm 1315 Breckenridge Dr.
Just Out Here Waggin' That Wagon. ❤️

08/09/2026

Just taking a second while I clean up the trailer tonight to say... thank you.❤️

Tonight I've had two first-time guests actually call me after they atejust to tell me how much they enjoyed the food.

That's pretty damn cool.

We put a lot of work into this little wagon, and when somebody takes the time to pick up the phone just to say, "Man, that was good," it hits a little different.

And one of those calls included some serious raving about Jessica Easleys cheese cakes, which I will reluctantly admit means I may no longer be the star of this operation. 😂🍰

Jess has put a lot of love into those things, and hearing people talk about them like that makes me incredibly proud of her.

So while I'm back here wiping everything down, tired, sweaty, and getting ready to shut the doors for the night, I just wanted to say thank you.

To the regulars, the new regulars, the people who tell their friends, leave reviews, share our posts, and even call us afterward...

Y'all are why we keep Waggin' That Wagon. 🛻❤️

08/08/2026

📍 1315 Breckenridge Dr.
🕔 Open Today | 5:00 PM – Around 8:30 PM

One thing I never expected when I married Jessica...

She'd start throwing around words like "compote." 😂

I guess that's what happens when you marry a chef.

She's been making another batch of her now-famous cheesecakes, and tonight we're serving Vanilla Cheesecake with Homemade Blueberry Compote.

I've spent years in kitchens, but hearing her talk about reducing berries into a compote and watching her get excited when another batch sells out has been pretty special.

She's poured a lot of love into these cheesecakes, and judging by how fast they've been disappearing, y'all have noticed too.

Come grab some dinner, save room for dessert, and see what all the hype is about.

📍 1315 Breckenridge Dr.
🕔 5:00 PM – Around 8:30 PM

Just out here... Waggin' That Wagon. 🛻🍰💙