Chef Preston Higgins
Paul Michael is a Renaissance man. In addition to having four Paul Michael Company stores, an exclusive line of handmade furniture and his recent new development Market Hill, he loves baking bread, making pizza (with his famous red sauce) and even has a brick oven that he, of course, built by hand inside his office on Main Street in Lake Village, Arkansas. He is a maker and a baker. So, when it came to imagining what Market Hill could be, a restaurant was always part of the plan.
Paul’s culinary vision led to Preston Higgins, chef and owner of Baxter Catering Company in Bastrop, Texas. Preston has 20 years of experience and takes great pride in his food. Everything prepared in his kitchen at Market Hill is grilled, roasted or smoked. There is no fryer. The intention behind this is to prepare fresh, healthy, delicious meals for Market Hill guests and vendors. When asked about the Market Hill experience, every vendor mentioned the restaurant.
The Restaurant at Market Hill features daily lunch specials and dinner options with a variety of proteins – lamb, beef, chicken and fish – and vegetables – brussels, spinach, broccoli and asparagus. “We toss the potatoes with a little extra virgin olive oil, sea salt and pepper and we bake them,” Preston says. It’s simple, real food with good flavor, nothing artificial. “I love the transformation of raw product to what you see on your plate,” he says.
There’s also a great selection of beer and wine and homemade desserts.
The long tables in the restaurant are set up to be experienced family-style. It’s a great place to gather, enjoy a meal, share stories from your day over a glass of wine.
Market Hill brings people together. The Restaurant at Market Hill feeds them.