A mysterious sign in the doorway of 407 SW A St. reads “Callisto: Bentonville’s worst-kept secret.”
Inside the building, construction materials litter the floor, as work continues to transform the space into a new tropical-themed speakeasy, set to open this fall in the downtown arts district.
For brothers Izaak and Gabriel Barrett, the cocktail bar has been a year in the making, step one of a multiple-phase project. The pair moved here a year ago from Arizona to take on this endeavor for Oasis Hospitality Group, as well as management of The Fire Truck, a bright-red food truck slinging brunch in the parking lot next door.
“We picked ‘Bentonville’s worst-kept secret’ as our slogan because while we are a hidden speakeasy, we want the word to travel about what we are offering, and so becoming the ‘worst-kept secret’ in our area,” said Izaak, the company’s director of operations.
Their vision is Polynesian-inspired food and drinks within a speakeasy-style space — vintage elements with a modern, tropical-getaway feel. Guests will first enter a vibrant art gallery called Midnight Gallery, adorned with work from local artists in all mediums.
“We wanted to be a part of the arts scene here in Bentonville, I think there’s so much amazing art that’s happening, so many amazing artists,” Izaak said. There is currently an open call to submit work, and artists can apply online. Applications are welcome from local artists of all disciplines within a 100-mile radius.
Upon stepping into the back room of Callisto, the Barretts envision a more dimly lit, intimate space for cocktails and dining.
The menu will boast 26 original cocktails and a few refined classics in a leather-bound book — everything from frozen, shaken, stirred, blended and spindled. There will be non-alcoholic cocktails, sharing bowls and alcohol-infused ice creams.
A bartender and Callisto’s beverage director, Gabriel is the mastermind behind the recipes and has been fine-tuning his creations for years, inspired by the exotic drinks he served at a cocktail bar called UnderTow in Phoenix.
“We’ll have a whole variety of different techniques in these cocktails with all sorts of varying flavors from around the tropics,” Gabriel said.
All of the ingredients are made in-house, from the syrups to the tinctures.
“We’re striving to make really extravagant cocktails using all fresh ingredients,” Gabriel added. “It’s going to be a cocktail experience like no other … with the amount of in-house ingredients, the complexity of flavor, the freshness, and the focus on craft.”
Although they will carry a variety of spirits, the concept is rum-focused — as traditional in a tropical theme — with over 100 different rums from around the world.
The food menu is inspired by the same Polynesian concept, with shareable plates. Executive chef Alex Siharath has been working on creations such as Kahlua Pork Sliders, Manapua Pork Belly Buns, Vegan Crudo and Hurricane Popcorn.
While the cocktail bar will have a more upscale, adults-only concept, phase two includes an expansion catering to families in its open lot next door. Planned for the spring, it will include a back patio for a modern Mediterranean restaurant, with additional space for a guest food truck, yard games and events.
