In January of this year The Prestonrose Bistro and Mercantile in Clarksville, Arkansas reached its one-year anniversary of being open. The following article is an excerpt from the Front Porch Magazine article released late last year.

Liz and Mike Preston took a leap of faith in 2013 by moving from California to Paris, Arkansas. They bought a farm—for sale by owner down a dirt road—on Craigslist. At the time, Liz was a biologist, and Mike, who goes by Preston, was a nuclear power professional, but they were both eager to start a farm along with a myriad of other businesses.

Both businesses are, at their heart, about providing locally sourced products, directly from farmers to the consumer. From rice to salsa, or a full 4 course meal in the restaurant, there is something for everyone at Prestonrose. To fully appreciate how they’ve gotten to this point, we need to go back to the early days of what is now known as Prestonrose.

                “I’ve always grown things,” Liz says. “But never on a commercial scale. As soon as we moved here, we started planting and selling at farmer’s markets.” It was during these market days that they noticed something missing. Having lived on both coasts, they were familiar with the thriving craft brewery and farm-to-table scenes—things that were absent from the River Valley. As dreamers who also knew how to get things done, they decided to fill that gap. Liz, who had long been interested in brewing, got to work.

                Their initial idea when moving to Arkansas had always included starting a brewery. By 2016, she had developed a product ready to sell and the brewery quickly became the heart of their operation. In fact, it grew so fast that they eventually stopped selling at farmer’s markets to focus entirely on the brewery, where they offered a unique experience of having a beer at the farm.

                What sets Prestonrose apart from other breweries in the state is their commitment to quality and local sourcing. They’re 100% craft malt certified, something that I have come to find out is a rarity in the industry. “We immediately went all-in on craft malt,” Liz explains. “This means we only use American-grown grains malted by small malt houses in the U.S.” Their grains are typically sourced within 500 miles of where they’re malted, before being delivered to their Paris farm. Some ingredients are even grown on-site, including hops—a surprising feat given the Arkansas climate.

                As the brewery took off, the Prestons saw their broader vision coming together. The missing piece was food. “Soon after opening the brewery, we felt the need to add food,” Liz explains. “So, we opened a small restaurant on the farm to pair with the beer. We began using ingredients from our farm, as well as, from other local farmers. When we can’t produce something ourselves, we source meats, cheeses and vegetables from different regions.”

Things were going well at the Prestonrose Farm. Visitors were flocking in from all over the state, some driving hundreds of miles to spend a Saturday enjoying the farm’s unique atmosphere. But the Preston’s were already thinking about how to take their vision further. That’s when the opportunity to expand into downtown Clarksville happened.

The building that houses the Bistro and Mercantile is a historic stone building right on Main Street. When Liz and Preston first stepped inside, it had dirt floors, it could have been overwhelming to some, but for the Preston’s, this meant they had a blank slate. Liz drew a map, and the university made it happen. While the history of the building is not entirely clear, it was a car dealership run by the King family for years. Most recently it was a muffler shop whose owner is immortalized as the namesake of Hammer’s Lager that is a main stay brew on the menu. There are some that say it was an old farm store at one point in its history, and Preston was the first to say he felt that being a part of the legacy of the building made their current operation that much sweeter.

                Prestonrose Towne Bistro and Mercantile is a unique establishment that combines two businesses into one, creating a distinct local experience. The front of the building is home to the mercantile, a storefront known for its vast selection of over 1,000 locally and regionally sourced products, from milk and artisan cheeses to pickles and locally made hot sauces. These are not only sold in the store, but used in the adjacent kitchen of the Towne Bistro. The mercantile also features a coffee bar, homemade bagel shop and ice-cream shop, where customers can enjoy fresh bagels that rival those from New York City.

                The bistro side of the business is a full-service restaurant and bar, offering a rotating “farm-to-table comfort fusion” menu. Liz, the self-taught chef, creates dishes using ingredients grown on their farm or sourced locally and sustainably. From Wagyu beef burgers to wonton tacos, the menu is ever-changing, reflecting Liz’s love for experimentation and seasonal produce. One month, the menu might feature German-inspired cuisine, while the next, it could be a tribute to island flavors from Haiti and Jamaica, thanks to input from some of their staff.

                The Prestons’ commitment to fresh, locally-sourced food extends beyond flavor. It’s about connection—whether it’s through dishes featuring fresh peaches from nearby Peach Pickin’ Paradise or sustainably raised meats from Rabbit Ridge Farms in Bee Branch—every item tells a story of community and care. The constantly-evolving menu not only reflects the availability of fresh ingredients, but also Liz’s passion for exploring different culinary traditions.

                The Preston’s recognize that they are pushing boundaries by offering innovative dishes and unfamiliar cuisines to a clientele that may be more accustomed to traditional southern dining. They aim to maintain the comfort of a familiar mom-and-pop establishment while encouraging customers to try something new. Their approach is inviting and rooted in the belief that locally-sourced, thoughtfully-prepared food can elevate the dining experience into something deeply personal and transformative.

Everything I had from the menu tasted like it was fresh out of my grandma’s garden. It’s a rare day that I eat every bite of a salad that is put in front of me, but the one I had at Prestonrose inspired me to do just that. It tasted like summer, like the times as a kid running wild through the fields surrounding my house. When something as simple as a garden salad can transport you to another time and place, you know you are eating something crafted with a special kind of care.

                The Prestons’ approach to supporting local agriculture revolves around a long-standing debate: can small farms truly sustain a large community? Liz passionately believes they can, provided there are enough small farms. They both agree that the premium price is justified when customers understand the value of supporting local farms.

                For the Prestons, the emphasis is on creating a system where restaurants like theirs contribute to the livelihood of small, local farms. Their restaurant passes along the cost of local foods to their customers, but they explain that this money stays in the community, supporting the farmers who supply their ingredients. This connection between price, quality and community support is key to making local farming sustainable.

                Liz highlights that the decline of small farms is largely due to people opting for more convenient, often cheaper, alternatives. She tells the story of how locals lament the loss of local dairies and other farming ventures; she points out that revitalizing these operations requires convincing people of the value in locally grown food. When customers learn that their meal comes from farms just down the road, it not only enhances their dining experience but also helps build a stronger local economy.

                Ultimately, the Prestons don’t push an aggressive agenda but rather focus on education and communication. Preston was the first to admit, that even they still do some shopping at Walmart, and will run through McDonalds for a breakfast sandwich every now and then. But they want to show the benefits of choosing local, sustainable options without imposing it on anyone. Their philosophy is rooted in making customers see the worth in their food choices and how supporting small farms directly benefits their community.

Even though they’re busy running two locations, the farm remains an essential part of the Prestonrose experience. “We’re still brewing there, and we’re still farming there,” Preston says. “The food at the bistro still comes from the farm, and the beer is brewed on-site. The farm is at the heart of what we do.”

For their loyal customers, this connection to the farm adds a special layer to the food and beer, making every visit to both the bistro and the farm an experience worth savoring.

Whether you’re venturing outside your comfort zone or savoring an old favorite, Prestonrose will leave you satisfied. The welcoming atmosphere they’ve cultivated is rare and special—something we should all hope to see replicated in other communities across the state. The moment you step into any project run by the Prestons, you’ll be instantly captivated by its charm, warmth and the sense of belonging they’ve created. Prestonrose isn’t just a business—it’s the realization of a dream. For those lucky enough to visit, it’s a one-of-a-kind experience.