With a name like the Rockin’ Pig Saloon, you might expect ordinary bar food. If so, you would be surprised at the quality of food and diversity of the menu provided by chef/owner Marshall Johnson. Johnson says his secret is using high-quality ingredients in recipes that have proven to be a hit with customers.
Johnson initially got interested in cooking at age five, learning Creole dishes from his Cajun mother. After high school, he attended Le Cordon Bleu in Scottsdale, Ariz. At about the same time, Johnson’s parents started the Pig Trail Harley-Davidson in Rogers.
Johnson opened the Rockin’ Pig in Gaskins Switch on East Van Buren in 2009. The restaurant was designed to cater to the motorcycle crowd, but its appeal doesn’t end there.
“Obviously, we have the word saloon in our name, but the quality of the ingredients we use is what you get in a fine dining restaurant,” Johnson said. “We use the best. They aren’t the typical ingredients found in most bar restaurants. We age all of our steaks that are prime beef. We are grinding the Wagyu beef fresh in house for our burgers. We are also working on using Wagyu for brisket. We source flour and tomatoes from Italy for our wood fired pizzas. We have a real diverse menu. We are kid friendly and have a kid’s menu.”
A couple years ago Johnson decided to start growing Wagyu cattle to help supplement the supplies for the Rockin’ Pig. Wagyu cattle are a Japanese breed highly prized for the marbling in the meat and superior flavor. The Japanese have named the Wagyu a national treasure and no longer allow the export of Wagyu cattle. So, building up a herd is a challenge.
Currently they have about 25 mother cows on a 125-acre ranch in Rocky Comfort, Mo., about an hour north of Eureka Springs in McDonald County. Johnson and his wife, Hillary, live on site, where Hillary grows a large garden to supplement the restaurant.
Wagyu cattle take longer to raise than other breeds and so are a bigger investment. Johnson said it takes three years to finish Wagyu compared to normal cattle that can be slaughtered at 18 months. In addition to ultra-high marbling and tenderness, Wagyu cattle are also known for their higher levels of healthy fats – monounsaturated fats, and Omega 3 and Omega 6 fatty acids.
“It’s taking a while because we are trying to build a herd,” Marshall said. “We’re continuing and growing. We are just trying to get something going that will set us apart from the next guy and be unique.”
Wagyu World ran an article on the enterprise in September 2017 titled, “Ozark Mountain Wagyu, Join this young couple as they productively pull together a strong Wagyu program.”
“Originally serving up aged steaks and wood-fired pizzas, Johnson kept trying to source more and better ingredients,” Wagyu World said. “This led him on a quest for better beef, and that’s how he found Wagyu. Johnson started sourcing Wagyu for the flavorful and juicy hamburger they would yield. Marshall vividly recalls ordering some steaks online from a few Wagyu breeders. He was amazed by the quality of the meat. He decided then and there that he wanted to raise and slaughter Wagyu for his restaurant. This new idea would also allow him to capitalize on the popular farm-to-table movement. Making the decision to get into Wagyu took only one moment, but the realities of beginning a ranch took a great deal longer.”
Johnson calls the Wagyu, “a miracle cow” that made it easy for him to become a successful rancher. “I am amazed at the meat quality and the calving ease,” he said in Wagyu World. “They are so calm. I have never raised any animals, and I’m able to be right in there with them. With their calm attitudes and performance, at the end of the day, I can have more cattle per acre than other breeds.”
Whatever he serves, Johnson wants it to be the best you have ever tasted. That’s why, for example, he uses filet mignon beef for his chicken-fried steak because it’s the most tender. The diverse menu also includes Reubens made with slow cooked Wagyu brisket, barbeque, steak, fish and chips, fish tacos, other tacos, grilled mahi, cheeseburger sliders and more.
While it costs more to have the best ingredients and that must be reflected in the menu price, Johnson said over time it has given the restaurant a good reputation.
“My prices are a little higher than a guy with a similar concept, but it’s worth it,” he said. “We are a value for what we are selling things for. We started it to have something unique for motorcycle riders who come to Eureka Springs. Then we continued to grow it. Now I have built a good business around being family friendly. We are getting a lot more families and groups.”
Johnson is a foodie, and it shows.
“I have always wanted to be in the kitchen,” he said. “It’s what I love to do.”
The Rockin’ Pig has a rewards program for locals and is open from 11 a.m. to 9 or 10 p.m. seven days a week.
I’ve had almost everything on the menu and have never been disappointed. My favorite meal is the ribeye with loaded mashed potatoes and collard greens, they are to die for! If you’re in Eureka and you don’t eat there, you’re cheating yourself out of the best meal you could eat anywhere. I was recently in Fort Worth and ate at 4 different steakhouses in cow town but none compared to the Rockin Pig!
It is worth the extra price . I love the Filet Mignon and those Carne Asada Tacos are the best I have ever had. Cannot wait to go back
Love this place – best food around!!!