(479) 301-2220
311 West Dickson Street 
Fayetteville, AR 72701


Farrell's Lounge Bar & Grill 

Gastropub Sports Bar in Fayetteville, AR

McCormick started in Boston under renowned Chef Frank McClelland at L' Espalier restaurant. From there he moved to Dallas, working at Aurora Maison De Cuisine then Abacus under Chef Kent Rathbun.

McCormick brings Sous Chef and Fayetteville native Luke Hennigan to Farrell's. Hennigan got his start in the restaurant business at Joe's Bistro. Since then he has attended the French Culinary Institute in Manhattan, NYC. He worked most recently as the catering chef at Abacus in Dallas TX.

Our menu features a modern interpretation of classic English pub food, offering comfort, feel good food using fine techniques and high quality ingredients. We use local organic produce when possible.

Farrell's Lounge, Bar and Grill offers a unique selection of wine, beer and cocktails to satisfy your thirst during your meal or while watching the big game.

Whether you are a Razorback, Cowboy, Chief, Cardinal or just a fan of great food in a cool environment, Farrell's is your place. 
Located in the heart of Northwest Arkansas' Dining and Entertainment District houses the first Gastro Pub/Sportsbar in Fayetteville. A Gastro Pub, by definition is a British term for a public house that specializes in serving high quality food. It's a chef-driven menu in a sports bar setting.

While enjoying a great meal, patrons can always catch a good ball game. Lunch can be enjoyed while catching up on international business and stock market news on one of 20 state-of-the-art video monitors. 

Tim Farrell, Jr., a Little Rock native, has been bartending on Dickson Street for 9 years since graduating from the University of Arkansas. When the space at 311 W. Dickson came available, Farrell jumped at the opportunity to open his version of an upscale sports bar, giving Fayetteville it's first Gastro Pub.

We knew there was only one person who could mesh the ideal sports bar setting with the perfect Gastro Pub menu. So we called cousin William McCormick, graduate of the New England Culinary Institute, who worked under some of the best chefs in the country.
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