What does it take to create Northwest Arkansas's hottest restaurant? This week, we discover the remarkable journey behind Mezzaluna Pasteria as owners Amy and Chef Soerke join us to share their unlikely path from California to downtown Bentonville.

Their story begins with a single phone call from a friend working with the Walton family. Despite barely knowing where Arkansas was on a map, they accepted an invitation to visit the state. The warmth of the community captivated them immediately, leading to a life-changing decision to expand their Italian concept to what was then just a concrete slab next to Preacher's Son.

But Mezzaluna isn't your typical Italian-American restaurant. As a true pasteria, they focus exclusively on house-made pasta, fresh-stretched mozzarella, and gelato made with 30% less sugar than traditional recipes. Chef Soerke, classically trained in French cuisine with experience in Michelin-starred European restaurants, brings meticulous technique while embracing sustainability. The result? Dishes that many guests with mild gluten sensitivities can enjoy without discomfort, thanks to their imported Italian flour.

What truly sets Mezzaluna apart is its commitment to sustainability as the first certified green restaurant in Arkansas. Their zero-waste philosophy transforms lobster shells into rich bisque and leftover charcuterie ends into uniquely flavorful bolognese. This dedication extends to their team, creating such a positive workplace culture that staff willingly wait months for full-time positions.

Whether you're a culinary enthusiast or simply curious about the businesses transforming Bentonville's food scene, this conversation offers a fascinating glimpse into how unexpected connections can reshape both careers and communities. Listen now to discover the passion and precision behind every plate at this beloved downtown destination.

More About this Episode

How Mezzaluna Became Bentonville’s Culinary Crown Jewel, A Chef-Driven Story of Craft, Culture, and Community

Nestled in the heart of downtown Bentonville, just a stone’s throw from the town square, Mezzaluna Pastaria isn’t just a restaurant; it’s a culinary experience that’s changing the way people think about Italian food in Northwest Arkansas.

From handcrafted pasta and made-daily mozzarella to a wine list curated with near-obsessive passion, Mezzaluna offers a level of detail and authenticity that’s rare anywhere, let alone in a town that, just over a decade ago, was more known for big-box retail than boutique dining.

But Mezzaluna’s story, and success, didn’t begin in Bentonville. It started on the California coast, took root in a serendipitous connection, and blossomed through a bold leap of faith.

From the California Coast to Bentonville Boulevard

Chef Soerke and Amy, the powerhouse duo behind Mezzaluna, weren’t looking for Arkansas. They were established restaurateurs in Pacific Grove, California, running a thriving pastaria under the same name, a spot known for fresh pasta, homemade gelato, and a deep respect for Italian culinary tradition.

Like many chefs, they had considered expanding. Phoenix was on their radar, but skyrocketing real estate prices and a hyper-competitive market made it less appealing. And then, a phone call changed everything.

Tracy, a long-time friend and industry veteran with deep ties to the Bentonville food scene, casually floated the idea: “Have you ever thought about Northwest Arkansas?”

The answer was a resounding no; they’d never even heard of it.

But after a visit coordinated with the local hospitality group RopeSwing and some initial conversations with the Walton family’s restaurant development circle, the couple fell in love. Not just with the opportunity, but with the people, the vibe, and the sense of community that defines Bentonville, Arkansas.

And so they did what few would dare: They bought a house, sight unseen, and started laying the foundation, literally, for their next restaurant venture.

A True Pastaria in the Italian Tradition

It’s easy to confuse Mezzaluna with your typical Italian-American restaurant, but make no mistake, this is not a place where chicken parmesan and garlic bread baskets are the stars of the show.

Mezzaluna is a pastaria, a term more common in Italy than the U.S., and that distinction matters. At its core, a pastaria focuses on pasta and the meticulous techniques that go into crafting it from scratch. It’s not about covering the plate with sauce or overloading portions. It’s about balance, texture, flavor, and above all, quality.

Chef Soerke and Amy make their pasta in-house daily, using imported Italian flour with significantly less gluten and zero additives or preservatives. The result? A pasta that not only tastes better but is easier on the digestive system, a game-changer for anyone who’s experienced bloating or discomfort from traditional American pasta dishes.

That dedication to quality extends beyond the pasta itself:

  • Mozzarella is hand-stretched every day.
  • Burrata is made fresh with mascarpone and ricotta, creating a luscious, creamy interior.
  • Buffalo mozzarella, made from water buffalo milk, is imported and featured in seasonal dishes.

You’re not just ordering Italian food, you’re tasting Italy.

Sustainability as a Standard

What’s perhaps most impressive is that Mezzaluna doesn’t stop at just creating incredible food. The restaurant is also Arkansas’s first certified green restaurant, a commitment that speaks volumes about its long-term vision and values.

This certification involves far more than recycling bins in the back. The team at Mezzaluna goes to extraordinary lengths to reduce waste and minimize their environmental footprint:

  • All food scraps, from onion skins to lobster shells, are composted.
  • Glass, cardboard, and plastics are recycled through a specialized program.
  • Takeout containers are compostable.
  • Even the paper towels in the kitchen are made from recycled material.
  • Energy-efficient appliances and sustainable building materials were used in the restaurant’s construction.

Chef Soerke doesn’t just talk sustainability, he lives it, both behind the scenes and on the plate. Even the daily soup offerings are rooted in this mission, using what others might call "waste",  like lobster shells, mushroom stems, or cured meat ends, to create rich, flavor-forward dishes like lobster bisque or mushroom bolognese.

Pasta That Hits Different

If you’re wondering where to start on your first visit (or your tenth), a few standout dishes are a must:

1. Rigatoni Bolognese
A classic recipe Chef Soerke perfected decades ago while working in NYC under famed Italian chefs. Rich, layered, and deeply comforting.

2. Pork Ragu
Made from finely ground ends of cured meats like prosciutto and mortadella, this dish is a savory powerhouse, deeply umami and unique.

3. Mushroom Bolognese
A plant-forward option that doesn’t sacrifice depth. Crafted from meticulously saved and chopped mushroom trimmings, it’s a favorite even among carnivores.

And don’t miss the mozzarella tasting board, which features multiple styles of cheese served with grilled peaches, crostini, and house-made spreads. It’s not just an appetizer,  it’s an experience.

Let’s Talk Gelato (and Tiramisu)

Gelato at Mezzaluna isn’t just dessert. It’s the grand finale, the mic drop. And while Chef Soerke has formal pastry training, even working in Michelin-starred kitchens, he lets his instincts guide him here.

Mezzaluna’s gelato is:

  • Made in-house daily
  • Sweetened with 30% less sugar than standard recipes
  • Focused on flavor first, think candied mushroom that tastes like molasses, or pistachio that’s deeply nutty rather than just sweet

The result? A lighter, more nuanced finish to your meal that doesn’t leave you regretting dessert.

The Wine List That Fought to Exist

Wine at Mezzaluna deserves its own spotlight.

Amy has worked tirelessly to bring in the wines that match their California location’s standards, a Herculean task given Arkansas’s limited distribution networks. In fact, when Mezzaluna first opened, more than half the wine list wasn’t yet available in the state. That didn’t stop her.

Through sheer persistence and strategic partnerships with distributors, Amy has brought in a selection of Italian, Californian, and Old World wines that elevate every dish on the menu. And yes, you’ll find a bottle at every price point. This isn’t a place that wants to upsell; it’s a place that wants to complement the food.

Cocktails with Standards: Enter Fever Tree

Here’s how serious Mezzaluna is about ingredients: They won’t serve a vodka soda unless it’s made with Fever Tree club soda.

Why? Because once you’ve had a drink made with Fever Tree, everything else tastes flat. When distributors in Arkansas couldn’t meet demand, Amy didn’t settle; she bought it on Amazon and stockpiled it in what used to be a train room. Now, it’s a Fever Tree storage facility.

The Culture Behind the Kitchen

Mezzaluna isn’t just about food and drink. It’s about people.

The restaurant has developed a loyal, tight-knit team that stays, a rarity in an industry known for turnover. From front-of-house servers to back-of-house chefs, the culture at Mezzaluna reflects the values of its owners: respect, training, and opportunity.

One bartender, in fact, waited over six months working one day a week, just for a chance to become part of the team full-time. That’s the kind of place Mezzaluna is. It draws people in,  employees and guests alike, and gives them a reason to stay.

Final Bites

So, what makes Mezzaluna such a standout in Bentonville’s growing food scene?

  • It’s not just Italian food. It’s an Italian craft, executed with precision and care.
  • It’s not just sustainable. It’s a green-certified model for future restaurants.
  • It’s not just another date-night spot. It’s a local gathering place, a celebration of culinary art, and, for many, a new weekly ritual.

Whether you’re a local who walks there nightly, a visitor celebrating an anniversary, or just a food lover craving something real, Mezzaluna delivers.

Mezzaluna Pastaria

215 NW A St Suite 140, Bentonville, AR

https://www.mezzalunapasteria.com/ 

@mezzalunapastaria on Instagram & Facebook