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Theo’s is an American restaurant offering simple yet elegant contemporary American comfort food. It blends the freshness of coastal cuisine with a Southern flair, making it a haven for culinary enthusiasts. The menu features dishes that use seasonal ingredients, ensuring an ever-evolving, delicious dining experience.
Upscale restaurant & wine bar with lounge seats and a menu of creative steakhouse fare.
Address and Contact Information
Address: 3300 S Market St #100, Rogers, AR 72758
Phone: (479) 553-7371
Website: http://www.theosrogers.com/
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Order and Reservations
Reservations: resy.com
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Theo’s Rogers | Fine Dining Rogers AR
Theos Rogers is a fine dining restaurants located in Rogers, Arkansas. Known for its impeccable Service and fantastic dining experience.
Book Your Theo’s Pinnacle Hills Reservation Now on Resy
Theo’s Pinnacle Hills. Sunday Chef’s Table. Sun, Mar 22, 2026 6:00 PM. Pinnacle Hills Parkway. Theo’s Pinnacle Hills. 3300 South Market St. #100. Rogers, AR …
Theo’s Rogers | Rogers AR – Facebook
Join us for dinner at Theo’s Pinnacle Hills and experience the flavors of our new menu — carefully crafted dishes designed to be savored. Our Pan-Fried …
Reviews
Kristal Stewart
Food was fantastic! Had so many great options. Chef was amazing. Service was great. Waitress was very attentive. Very good experience vs one I had several months ago. New menu is perfect and easy to visually read.
… moreIda Dam
My husband and I were really excited to try this restaurant but the experience left a lot to be desired.
We ordered:
(3.5/5) Bread basket ($8) – plain sourdough and a Gochujang sourdough. Breads were tasty but it was served with a sweetened butter. I requested for plain butter. Overall this was the best dish of the night.
(3/5) Lamb Leg – Flavors melded well, the honey glazed carrots were a good touch. This was braised but a good portion of the lamb was dry.
(1/5) Duck Breast – this dish looked promising but every piece of duck was dry. I love duck but this was difficult to eat.
(1/5) Mussels – this was by far the worst dish… this was salted as if salt was free! I wanted to send it back but my husband didn’t want to make a fuss. We both ended up having the mussels without any of the broth which is typically our favorite part.
The service was decent, nothing remarkable. The ambiance is cozy but I should mention we had at least 3 flies at our booth. We managed to swat 2 of the 3. Needless to say we won’t be returning.
… moreWe ordered:
(3.5/5) Bread basket ($8) – plain sourdough and a Gochujang sourdough. Breads were tasty but it was served with a sweetened butter. I requested for plain butter. Overall this was the best dish of the night.
(3/5) Lamb Leg – Flavors melded well, the honey glazed carrots were a good touch. This was braised but a good portion of the lamb was dry.
(1/5) Duck Breast – this dish looked promising but every piece of duck was dry. I love duck but this was difficult to eat.
(1/5) Mussels – this was by far the worst dish… this was salted as if salt was free! I wanted to send it back but my husband didn’t want to make a fuss. We both ended up having the mussels without any of the broth which is typically our favorite part.
The service was decent, nothing remarkable. The ambiance is cozy but I should mention we had at least 3 flies at our booth. We managed to swat 2 of the 3. Needless to say we won’t be returning.
Hosam Hadid
First time here and I had a good experience. The ambience was great and the service was exceptional — our waiter was super friendly and helpful. The food was tasty, though it didn’t fully meet the expectations I had going in. The best part of my meal was the beef tartare. Overall, still a good spot and worth a visit.
… moreTim Wolfe
We were on vacation and decided to have dinner on Friday evening at 6pm at Theo’s. After we were seated at a quiet table, we were promptly greeted by Danielle, our server and she took our drink order and told us of the evenings specials. We started with the market charcuterie board and it was loaded with a variety of meats and cheeses. The mustard was a table favorite. Our entrees were the mushroom ravioli and the ribeye. The flavors of the ravioli and the sauce, from the spinach pasta to the tomato jam was well balanced. The ribeye was cooked perfectly to medium rare with a nice outside char. We were never rushed, and Danielle checked in often to make sure we were taken care of. Since we were there the day after Thanksgiving, we were lucky to have a chef special for dessert. It was an individual pecan pie tart with a mouth watering bourbon apricot cream topping. Possibly the best pie/cream topping combo we ever had. From the Executive Chef to the wait staff, we were well attended to. We would definitely go again! Thanks Theo’s for a nice dining experience!
… moreFernando Tajes
It’s a small menu and several items were out. We ordered a $77 steak medium well and it came out rare. No options for kids. The food is good, but the experience is far below what i expect from a restaurant that charges what they charge. If the bill was $70 instead of the $200, the rate would be different. The waitress was good, but not present when you needed and with the tall both you can’t find the person unless you stand up and go search… again, all about what is expected versus what was delivered. The plate i ordered was good. The pork chop was delicious and the mole sauce was really nice, but the experience made it not so nice. (The little corn pancakes were indifferent. Maybe something else would be better).
… moreKim Satterfield
Great location. Excellent Service. Tasty dinner . Just go here book the reservation you won’t be disappointed ! Danielle the server was so sweet and took great care of us tonight.last but least, griffin the super hot bar tender made me the banana foster drink . I go to Vegas to have this dessert made for me table side . Its taste is identical . In drink form ?? How ? Wow ? Yummy in my freaking tummy . Please try this drink for dessert . Have dinner here you going to love the dishes and everything it has to offer .
… moreTaryn Smith
Came for my wife’s birthday and this honestly could have been a much higher rating if it were not for a few key things happening. After we were seated, it took 15 minutes before someone even came over to ask if we had been helped. The restaurant at the time we got there didn’t seem overly busy, but they did seem a bit understaffed for a Saturday night. Nonetheless, our server was very apologetic and the difference between the rating the restaurant was given of a two and what they could have received (likely a 4) was in the empty promises given out. We were told MULTIPLE times that we would be “taken care of” and they they would talk to the manager to get some items off our bill for the poor start to our dinner. By the end of the night when the bill came, everything was charged to my card with nothing removed. Truthfully, I would’ve been content with just an apology – but telling me you’re going to do something then forgetting about it or just not doing it is unacceptable to me. The only decent part of the evening was some of the food. Their smoked old fashioned was good and I enjoyed most of the rest of our dinner. The only downside to me was the steak. For $75, I was not thoroughly impressed. There wasn’t very much flavor overall and I’ve been to restaurants that have better steak for a much lower cost. I do hope to be back sometime in the future, as certain parts of the evening were enjoyable, and hopefully I will be able to write a much better review. I was very disappointed in the service and overall food here for the cost this time.
… moreLauren Anderson
We had out-of-town guests who wanted to treat us to a nice dinner, and I suggested Theo’s. I’m so glad we chose it—everything was absolutely top notch.
We started with the charcuterie appetizer, followed by mushroom ravioli, a beautifully prepared white fish, and a perfectly cooked ribeye. Every dish exceeded our expectations, right down to dessert.
Our server, Danielle, was thorough, attentive, and genuinely personable, which made the evening even more enjoyable. Chef Duncan also came out to personally explain the meats and cheeses on our charcuterie board and to highlight a special dessert—such a thoughtful and memorable touch.
All three of us couldn’t have been more pleased. An exceptional dining experience from start to finish.
… moreWe started with the charcuterie appetizer, followed by mushroom ravioli, a beautifully prepared white fish, and a perfectly cooked ribeye. Every dish exceeded our expectations, right down to dessert.
Our server, Danielle, was thorough, attentive, and genuinely personable, which made the evening even more enjoyable. Chef Duncan also came out to personally explain the meats and cheeses on our charcuterie board and to highlight a special dessert—such a thoughtful and memorable touch.
All three of us couldn’t have been more pleased. An exceptional dining experience from start to finish.
Justin
The drinks are great! Bartender crafted anything we asked and went above and beyond on presentation. The steaks unfortunately missed the mark. We ordered the 14oz prime rib rare and the 8oz filet medium rare and both were well overcooked. The manager offered dessert to compensate but with a night of drinking ahead of us we said no thanks. $200 meal of disappointment.
… moreM M
Overall not what I expected considering the prices. They try to be fancy and fine dinning, but they did not deliver. The flavors are not there. They’re trying to experiment with Mexican fusion recipes ,however, they do not really work. The mole isn’t good, although the pork chop was generous, that mole destroyed it, need to work on the mole. The spinach ravioli filled with mushrooms is a good concept, but the pasta was a bit uncooked and the glaze of tomato jam destroyed the dish. I see they change the menu often, please don’t bring these back. Service is an opportunity.
… more