Start with who's upstream. Rob Nelson buys whole hogs from three or four Arkansas farms and cooks them tail to snout, and Tusk & Trotter is built so the arrangement lands on the plate: the Pig Ear Nachos, crispy pig ears under sausage, bacon, and a house-made “cheese whiz.” Nelson trained in France, at Auguste Escoffier and La Mirande, and he named the style himself: high South, Nouveau'zark — Ozark sourcing under French discipline. The farms don't stay in the fine print, either. At the standing Chef and the Rancher dinners, the people who raised the meat — Hertzog Ranch among them — sit down with the people eating it; Farm to Fork does the same for growers; the Homestead Series runs with the University of Arkansas's Special Collections. Serving since 2011, this was one of downtown Bentonville's first independent restaurants, in a building the house says was Sam Walton's original warehouse. A New York Times feature and an Arkansas Food Hall of Fame nomination confirm what the cooking argues nightly.