A new champagne bar, Muselet, is now open at 406 SE 5th St., Suite 4 in Bentonville.
Muselet quietly opened a few weeks ago with just a few Instagram posts announcing its arrival. The site was formerly home to Bentonville Provisions, a retail shop and wine bar.
For now, Muselet is somewhat of a local secret. But that may soon change — a nine-foot-tall champagne bottle sign is set to be installed on the building. A grand opening is scheduled for Saturday, Sept. 20.
A champagne-focused bar stands out in the city’s bar landscape, evidenced by the fact that it’s already the top search result for “champagne Bentonville,” despite being open for only a few weeks.
“I think a champagne bar in Bentonville is something that is different, but not so different that it’s not recognizable, because we do have still wine as well,” co-owner Aaron Walters said.
Prices reflect the specialty. The least expensive glass of champagne listed on the menu is $28, though other wines and beers are available at lower price points. Flights are offered for those who are new to the champagne world.
The weekday menu features caviar dishes, oysters, pommes frites (French fries), roasted deviled eggs, and fried chicken — which has quickly become one of the most popular items. On Sundays, the bar shifts to brunch classics such as omelets, eggs Benedict, and chicken and waffles.
Muselet is a partnership between Walters and Bo Counts. Walters, who manages day-to-day operations, was previously a private chef and distributor for Natural State Beer Co. Counts is the owner of Pinpoint, a pinball-themed bar in Fayetteville.
Muselet’s sparkling wine menu is split into two sections: “champagne” and “not champagne,” the latter featuring selections from Argentina, South Africa, and Italy, among other locations.
(Champagne comes from a particular region in France. Other sparkling wines cannot be “champagne” — something that Walters said he’s “literally spent the last 10 years making sure people know.”)
Why are beer and wine everyday drinks, but champagne reserved for special occasions? Walters wants to change perceptions about champagne.
“Champagne has been my passion for about the past 10 years. It’s our everyday drink. I wanted to transform it from a celebratory-only drink into an everyday drink,” he said.
One notable item on the menu is the “Bong & a Bump” — a not-so-subtle marijuana-themed champagne flute served with a bump of caviar applied to the diner’s wrist for $18.
“For reference, we did 38 of them yesterday,” he said.
Another insider tip: ask for the “turn down service,” a $5-per-person German aperitif to close out the evening.
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