He says the relocation doubled the eating space (some regulars might swear it quadrupled) - no longer were diners elbowing others at the next table. I’m leery of places where the food is a lot prettier than here.”Īfter a decade in the cramprf quarters at Cantrell Road and Old Cantrell, Brave moved his restaurant to an office complex on Cottondale Lane. You can find taller food, fancier food, prettier food, but I think ours is thoughtful in the way we present it with good, sound technique. I just think people are going to look for value. I get my information from our core clientele who report back on what somebody else might be doing.
“I don’t go out and about and see what everybody else is doing. Everybody in this business wants everyone to do well. “I consider myself good friends with Capi, I know Paul well. That’s a friendly swipe at some of Brave’s newer competition, but Brave, who was cooking at Ciao before starting up his own restaurant on what he terms “a shoe-string” and $40,000 in an old Steak and Egg/Toddle House on Cantrell, says the rivalry with other restaurateurs is a friendly one, even when feeling a financial pinch when a new one opens. “And, compared to other restaurants, I think we keep our drinks cheap. “It’s most important to offer value, freshness and a thoughtfulness in the presentation,” he said. Owner/chef Peter Brave has what he considers a simple strategy. But Brave New Restaurant has not only survived, it’s managed to stay as fresh as ever in its fans’ eyes, and Arkansas Times readers have again voted it the Best Overall in Little Rock. Many have come and gone in Little Rock over that time span. Fourteen years is a lifetime for many restaurants most don’t make half that.
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