While the government shutdown continues, two spaces inside the Clinton Presidential Center remain open. Both 42 bar and table as well as the Clinton Museum Store are open. They have “Shutdown Specials” for the duration of the shutdown.
42 bar and table is open for lunch from 11am to 2pm Mondays through Saturdays. It is open for dinner Thursdays through Saturdays from 5pm through 10pm. Bar hours are Thursdays through Saturdays from 4:30pm to midnight.
The Clinton Museum Store is open 9am to 5pm Mondays through Saturdays and from 1pm to 5pm on Sundays.
This is also a good time to highlight recent staffing additions at 42 bar and table.
In November 42 bar and table, the full-service restaurant located inside the Clinton Presidential Center, announced new additions to its culinary team. André Poirot has assumed the role of executive chef over restaurant, banquet, and catering operations; Jeremy Pittman joins the team as a pastry chef; and Jason Morell will serve as the new chef de cuisine at 42 bar and table.
“We are thrilled to welcome these talented team members to the Clinton Presidential Center and look forward to working together to continue to provide our guests with excellent cuisine and spectacular service,” said Chef Michael Selig, director of Food, Beverage, and Events. “Our staff is already top shelf; these additions will further enhance the presidential experience that our guests have come to expect from us.”
Chef André Poirot was born and raised in France and received his culinary diploma in 1977. He then began his traditional European apprenticeships, serving as a commis at the Ets Blache restaurant in Remiremont, France, and in the kitchens of The Savoy on the Strand in London. In 1989, Poirot began a 14-year career at the Royal Sonesta Hotel in New Orleans as gourmet chef at the celebrated Begue’s restaurant. In 2004, The Peabody Hotel Little Rock recruited him to serve as executive chef to supervise food and beverage operations at the hotel and at the Statehouse Convention Center. In 2013, when The Peabody Hotel rebranded to a Marriott property, Poirot was asked to join the food and beverage team at the Crowne Plaza Hotel Little Rock and then the Capital Hotel.
Poirot won the title of Arkansas Iron Chef at the 2006 and 2009 Arkansas Hospitality Association celebrity Iron Chef competitions; gold (2009), silver (2010), bronze (2011), and people’s choice award (2011) medals at the Culinary Classic competition; and was awarded first place at the Little Rock Regional Chamber’s Taste of the Rock four years in a row (2008-2010). He was the recipient of the Arkansas Hospitality Association’s Salut au Restaurateur award in 2011 and mentor of the year in 2012. The American Culinary Federation also recognized him as a leading advisor to young people starting in the culinary profession.
Jeremy Pittman joins the staff as a pastry chef. He was the co-owner and chef of Pizzeria in the Heights and previously owned Palette Catering and Gourmet To Go. Pittman is a graduate of the Culinary Institute of America.
Jason Morell is the new restaurant chef at 42 bar and table. He was the chef and owner of Starving Artists Café from 2006 to 2014 and was previously chef at Sonny Williams’ Steak Room, Simply the Best Catering, and Philander Smith College. Morell graduated from the Florida Culinary Institute.