About this place

Businessmen lunching there recently said aloud that they were regulars before and will be regulars again.
You won't get higher praise from us. The interior is luxurious without being ostentatious - old black wood in the walls and the big old bar, high ceiling, seating at black-topped tables and comfortably upholstered chairs, tasteful classical music coming from the sound system. You can still enter from the street through the antique revolving door, or through the brighter hotel lobby.
New to the bar and grill: The area's best napkin, strong cotton squares designed in Italy and made in Turkey.
Old "Mr. Witt" Stephens' table in the back is still reserved, with the backgammon set at the ready, even though the late Mr. Stephens is unlikely to keep his reservation.
What has primarily changed is the food. The bar and grill now has its own kitchen and its own new menu, which chef Lee Richardson and sous chef Travis McConnell, whose name is on the menu, have given an Arkansas accent.
The food prices are quite competitive for the level of the cuisine. Appetizers range from $5 to $10; no entree is higher than $19, and most are $12. (The ceiling-scraping wine prices we'll get to later.)