As dusk settles over Little Rock’s River Market, a unique energy begins to stir within Cache Restaurant. Long before the Friday night crowd arrives, the anticipation is palpable. Outside, the rain-slicked streets reflect the vibrant neon signs awakening along President Clinton Avenue, a stark contrast to the warm, inviting glow emanating from within Cache.
Inside, the culinary ballet is underway. The kitchen staff moves with practiced precision, a behind-the-scenes flurry of activity as they meticulously prepare for the evening service. Ovens hum, grills ignite, and the clatter of utensils fills the air, a symphony of culinary preparation. Fine wines emerge, then vanish just as quickly beneath the bar, ready to complement the dishes soon to be served.
At the heart of it all stands Chef Payne Harding, a picture of focused calm amidst the controlled chaos. With a plump onion in one hand and a sharp knife in the other, he begins the rhythmic chop that will form the foundation of tonight’s flavors. This year marks a significant milestone for Cache Restaurant – its 10th anniversary. A decade of dedication, passion, and navigating the unpredictable restaurant landscape, including the tumultuous COVID era, has brought Cache to a pinnacle. Observing Chef Harding in his element, leading a team he clearly cherishes, it’s evident he’s exactly where he’s meant to be, steering the ship of Cache Little Rock towards continued culinary success.
“We are incredibly fortunate to have such a dedicated and talented staff here at the restaurant,” Chef Harding remarks. “Many of our key people have been with Cache since the very beginning. My sous chef, our general managers, and our lead waitress, who brings such an infectious enthusiasm to the front of house, are all integral to our success.”
He reflects on his evolving role in the kitchen, “I think as chefs mature, we become more organized, more efficient in our movements, and perhaps more like conductors in the kitchen. I find myself leaning into that leadership role now, guiding and mentoring my team.”
The restaurant industry is notoriously demanding, a constant balancing act between triumph and potential pitfalls. The COVID-19 pandemic decimated many establishments, and the subsequent challenges of rising costs and labor shortages continue to plague the sector. Cache Little Rock, however, weathered the storm, a testament to sheer grit, unwavering commitment, and a deep-seated belief in the power of exceptional food. For Harding, hard work has always been the defining melody of his culinary journey.
Recalling his culinary school days in New York, Harding shares, “I remember one of my instructors giving me a hard time because I struggled with a piece of equipment. He told me I wasn’t a natural. Throughout my life, whether in sports or as a chef, I’ve always had to grind. Culinary school wasn’t easy for me; it didn’t come naturally at all.”
“But I believe I’ve grown significantly as a chef. I’m very comfortable in my role now, and I’m committed to continuous learning and improvement. Over these ten years, Cache has truly found its rhythm. We’ve refined our sourcing, focusing on the highest quality products, and honed our menu to reflect our culinary vision.”
Linda Harding, Payne’s mother and a gifted artist whose design sensibilities are beautifully showcased throughout Cache’s stylish dining space, observes, “He’s become more focused, more skilled in his cooking, and possesses a clearer vision from conception to completion. I believe this empowers him to move forward with greater purpose and achieve his goals.”
Indeed, Cache is a family endeavor in many respects. Linda and her husband, Rush Harding, a seasoned investment banker and entrepreneur, own the property and serve as invaluable business advisors to their son. The past decade has been a collective learning experience, enriching their understanding of what it takes to operate a thriving restaurant.
Rush Harding offers a seasoned perspective, “I’m involved in businesses considered high-risk, but even those pale in comparison to the restaurant industry. The margins are incredibly thin. Any unforeseen event, like the ice storm we had in February, can significantly impact your bottom line. February was tough; the storm essentially wiped out the first week of the month. It’s nobody’s fault, but it’s the reality of this business.”
“It’s a rewarding business, but truthfully, Linda and I wouldn’t be in the restaurant business if it weren’t for Payne, for his passion and his dream. Even after ten years, there are always new challenges to navigate.”
The Harding team demonstrated remarkable resilience last summer when a drainage issue caused a flood in the main dining room, forcing a 90-day closure for extensive renovations. While initially devastating, this setback inadvertently led to an exciting addition – a hidden speakeasy called The Bayou, tucked away behind a secret door, offering patrons a unique and intimate experience.
“I grew up in the Delta in East Arkansas, and I have a fondness for things that sparkle,” Rush shares with a smile. “I wanted Cache to have a touch of swagger, and The Bayou definitely delivers that.”
This sophisticated ambiance undoubtedly contributes to Cache’s reputation as a premier fine dining destination in Arkansas. However, the true heart of Cache’s allure lies in Chef Payne’s exceptional culinary creations. The menu is a carefully curated tapestry of diverse influences, elevating familiar ingredients into dishes that are both inventive and approachable.
“About five or six years ago, I began to really refine the menu,” Chef Harding explains, “because we were perhaps a bit unsure of our culinary identity initially. Now, I describe our cuisine as New American. It’s about embracing the American melting pot and fusing different culinary traditions together.”
“We feature a lot of Southern American dishes, alongside Cajun and Creole influences, which I believe are particular strengths of ours. We offer several premium cuts of beef, chargrilled and served with signature sauces and classic, expertly prepared sides. We also incorporate subtle Italian and Asian touches throughout the menu. The result is a harmonious blend of flavors and culinary heritages.”
Chef Harding enthusiastically recommends the bone-in short rib, slow-braised to perfection and served over pillowy homemade gnocchi, crowned with crispy fried shallots. Linda and Rush are equally effusive about the salmon dish, elegantly presented with leeks, a perfectly poached egg, and a delicate dollop of caviar. These dishes are just glimpses into Chef Payne’s culinary evolution and mastery.
“I am a lifelong learner,” Chef Harding emphasizes. “I believe that continuous learning is what has driven the evolution and improvement of our food. It takes time, experience, and a commitment to staying informed, following culinary trends, and constantly pushing my own boundaries.”
It’s worth noting that Cache Restaurant isn’t tucked away in a quiet corner; it occupies a prominent, highly visible location in the city. This prime spot amplifies both the triumphs and the challenges, placing Cache Little Rock squarely in the public eye.
“I was recently speaking with Mark Abernathy, another Little Rock restaurateur,” Harding recounts. “He likened running a restaurant to having a large wall filled with a thousand screws, and your job is to tighten each one just right. You might have five hundred screws perfectly tightened, and then you have to focus on the remaining half, ensuring each one is just right. It’s a constant process of observation, evaluation, and identifying areas for improvement. That’s how you strive for continuous growth.”
This meticulous approach permeates every aspect of Cache, creating a palpable sense of pressure to deliver excellence each night. When everything aligns, Cache Restaurant becomes the epicenter of Little Rock’s social and business elite, a place to see and be seen. When things falter, even slightly, the city seems to take notice. This heightened awareness underscores the unwavering attention to detail, from the vintage wine selection to the fresh floral arrangements and the carefully curated background music – on this particular evening, classic soul music fills the air, creating a sophisticated ambiance.
“From the outset, our vision for Cache was to be first-class,” Rush Harding states. “We wanted to create something we could be truly proud of. Our goal is for guests to feel comfortable, to feel enveloped in beauty when they dine here. We believe we’ve achieved that.”
This commitment to excellence is a constant endeavor, a challenge that never truly diminishes. But judging by the loyal clientele, which includes prominent business leaders, government officials, and local personalities, Cache Little Rock is not just surviving, but thriving, ten years in.
“Our regulars have been incredibly supportive, and we are deeply grateful for them,” Linda Harding expresses. “We cherish them all. And for those who are new to Cache, we strive to make every guest feel special.”
The restaurant is now buzzing with activity, the team fully assembled, and the first guests are moments away from arriving. The energy has noticeably intensified, a collective anticipation for the unfolding evening. Like any live performance, the night holds an element of the unknown, regardless of reservations and meticulous preparation. One thing is certain: the stage is impeccably set, and the dreary weather outside only enhances the vibrant warmth and inviting atmosphere within. From the street, the dining room glows like stained glass, a beacon in the River Market.
Chef Harding moves seamlessly between tasks, prepping, greeting staff, and offering quiet direction. His interactions with his team are direct yet understated, devoid of theatrical displays. It’s a clear demonstration of trust and respect for his team, the team he has carefully cultivated over time.
They are the heart and soul of Cache, and Harding is determined to acknowledge their dedication and hard work, both tonight and with every lunch and dinner service to come. More than that, he envisions Cache as a catalyst for a dining renaissance in Little Rock. Cache Little Rock could thrive in any city, but it is here, front and center in his hometown.
“I love the city of Little Rock,” Chef Harding declares. “I want to see more dining options flourish in Little Rock. I would love for Little Rock to become a recognized dining destination. I hope we gain more national recognition, perhaps from entities like the James Beard Foundation. I want Little Rock to be featured prominently on respected food websites. There is so much to offer in Little Rock, and I don’t think we receive enough credit for what this city has.”
“My ambition is to bring more attention not only to Cache Little Rock but to the exciting wave of new restaurants emerging in our city. We need to celebrate our chefs and the local food scene. Bentonville has garnered a lot of attention, and rightfully so, but Little Rock is equally vibrant and deserving of recognition. Let’s celebrate it.”
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