This week we decided to check back in with Raduno Brick Oven & Barroom, which originally had opened as Piro Oven & Barroom. We are happy to report that the restaurant is doing just fine. Raduno’s is one of the latest restaurants to open its doors in SoMa, and is a favored haunt for those who reside within walking distance and beyond.
The revitalization of downtown Little Rock, Ark., isn’t limited to the River Market District. South of I630, the area affectionately referred to as SoMa retained its residents and is now experiencing an influx of new businesses.
Our first impression of Raduno? It’s haute and cool. The interior, which is decidedly rectangular, is lent an industrial feel with walls and exposed ductwork in a matte grey color. The dining room is bright; sunlight floods in through the front windows. Exposed Edison light bulbs have been hung at varying heights, and the light from both is reflected by a number of mirrored panels set along the top of the continuous banquette seating. Opposite the plaid, fabric-backed seating, crimson chairs add energy and a pop of color. The floors are fashioned of wood that originally made up the floors of semitrailers. The wood has been further distressed and stained.

Together, these elements create a lovely backdrop for Raduno Brick Oven & Barroom’s cuisine. The menu offers Neapolitan-style pizzas and gourmet soups, salads, and sandwiches. The eats are accompanied by 20 different craft beers on tap, 4 wines on tap, an extensive wine selection, as well as a full-fledged signature cocktail menu. The name Raduno aptly translates as a “place of gathering” or “to rally around a common cause”; in this case, that cause is a great dining experience in a blossoming historic neighborhood in downtown Little Rock.”
Randuno is the brainchild of Eric Nelson, Bart Bartlogie — who is also a partner in one of my favorite eateries, The Fold — and Jason Neidhardt. Neidhardt brings 15 years experience as a chef to the table.


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