The Banana is a mix of Plantation rum, banana liqueur, bitters, et al. On the new side of the menu (where I chose to adventure) – the drinks are less predictable – but still founded in norms like crushed ice in the Coconut or a Nick & Nora with orange peel presentation for the Banana. There is a heavy dose of the new run through – with nods to Dave Arnold’s liquid intelligence present in both carbonation headspace in bottles and clarifications. It’s hard to emphasize enough how these don’t quite fit the mold that most ‘classic’ cocktails have today. The familiar include the Gin and Tonic – elegantly presented in a flute and served with a small amuse – and other greats like the Toki Highball and Paper Plane. The concept is echoed across the new and old sections of The Foreman’s menu. If you want to sell something new, make it familiar. If you want to sell something familiar, make it new. The idea comes from Raymond Loewy, a father of industrial design, who believed people were caught between a curiosity about new things and a fear of anything too new.

The idea stems from MAYA – “Most Advanced Yet Acceptable”. In addition to an eclectic and adventurous listing of beers and wines, the cocktail menu is broken down into “Make It New” and “Make It Old”. The bartenders are undoubtedly among the more technical in the area, measuring everything in ml, and using clarification and carbonation techniques to elevate their drinks.

Behind the bar, you’ll see great ingredients, ranging from Suntory Toki Whiskey to El Dorado 15 to Chartreuse V.E.P. The natural light spilling through the sunroof accents the simple beauty of the space, and adds a warmth. The brainchild of one of Onyx’s chief beverage designer, The Foreman is clad in the same beautiful white marble counters, accented with gold light fixtures, and a large padded leather wall. So it was a no brainer to try their speakeasy style cocktail bar upstairs in the Rogers HQ location – The Foreman. The coffee and style of their spaces is nothing short of amazing. I have zero doubts that Onyx made me one of the best espressos I’ve ever had in my life. Although the first I found was Scotch & Soda, a recent trip to the area turned me on to Onyx Coffee Lab. The Interior of Onyx Coffee Lab – Upstairs is The ForemanĪlthough I’ve waxed poetic to friends about the amazing cocktail scene in the Bentonville area of Northwest Arkansas, I’ve yet to actually get around to writing about one of the many fine establishments.

Onyx coffee lab rogers