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.