EATS & DRINKS
By Case Dighero | Photos by Meredith Mashburn
Cura Osteria
312 S. 1st St., Rogers | (479) 340-0981 | www.curaosteria.com
There is a palpable kinetic energy humming through downtown Rogers these days, further cementing it as an exciting food neighborhood for our region. This historic district possesses a unique charm — every brick building whispers a story and every door opens into a passionate local narrative. The newest, most glowing chapter in this story arrived this past May with the opening of Cura Osteria, a sublime Northern Italian eatery that is already redefining local hospitality.
At the heart of Cura is the formidable husband-and-wife duo of chef Garyn Folden and “Hospitality Maven” Mia Folden. To watch them operate is to witness a master class in restaurant harmony — Garyn in the kitchen forging an authentic, creative culinary narrative while Mia graces the dining room with the most nuanced fingerprint in service refinement. Their front-of-house staff is impeccably trained and deeply informed, floating through the space with an effortless warmth.
Equally touching is the presence of the couple’s three children, who are getting an up-close-and-personal look at how a family passion translates into a beautifully run restaurant. Kids raised in this industry just hit different; they often develop a profound empathy for the service world, a fierce work ethic and an early acumen for the tight-knit hustle it takes to keep a family business thriving. At Cura, that grounded, authentic love radiates into every corner of the room.
The menu itself is a masterwork rooted in Northern Italian tradition, overflowing with handmade pastas, nuanced sauces, cured meats, fresh fish and thoughtful vegetarian options. While you can certainly navigate the menu à la carte, my highest recommendation for a group is to surrender to the “Degustazione della Casa” ($75 per guest). This chef’s choice full-table experience follows a traditional course progression that varies night to night, table to table. It is a singular, curated journey that allows you and your companions to be guided through a moment in time that will only happen for your table, on that specific evening. It transcends the sum of its culinary parts.
On a recent visit, a group of friends and I took this majestic ride, reveling in both the grand vision and the quiet genius of the individual dishes.
Antipasti
We opened with the Salumi ($20) — a gorgeous board of Prosciutto di Parma, speck alto adige, and gloriously delicious mortadella alongside pickled vegetables and charred bread. The Insalata Russa ($16) offered a delicately composed balance of potatoes, seasonal vegetables and a rich tuna mayonnaise, while the Cozze al Vermouth ($22) presented PEI mussels bathed in a fragrant bath of dry vermouth, garlic, fennel and parsley.
Secondi
The mains are nothing short of a triumph. The Pollo Arrosto ($38), a perfectly roasted half chicken paired with agrodolce cipollini onions and rich pan jus, is divine. For seafood lovers, the Salmerino in Padella ($38) delivers a crispy, pan-seared Arctic char resting over fennel, carrots, capers and a bright splash of lemon.
Dolci
We anchored the evening with the Tiramisu ($11) — a sweet, impossibly light stratification of espresso-doused ladyfingers, velvety mascarpone and a dust of rich cocoa.
Cura Osteria isn’t just another restaurant opening — it’s a love letter to Northern Italian tradition, family devotion and the rising culinary culture of Northwest Arkansas. Do yourself a favor: Gather your favorite people, reserve a table and let the Folden family feed your soul.
Primi
The pasta course brought pure culinary magic. The Vellutata di Zucca ($16) was an ethereal squash soup crowned with speck alto adige, pumpkin seeds and chives. The Tajarin alle Nocciole ($21) — a personal favorite — featured vibrantly yellow handmade egg pasta coiled in brown butter, crunchy hazelnuts, sage and Grana Padano. Equally stunning were the Agnolotti del Plin ($24), tender beef-and-pork-filled pasta dumplings in a silky Parmigiano cream with a crack of black pepper.
