Dining Out Bentonville

Southern Hospitality Meets Contemporary Art at this Unique Arkansas Dining Experience

• Visit Bentonville • Season 1 • Episode 2

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Our host, Chef Biju, sat down with Chef Micah Klasky of The Hive—Bentonville's locally sourced High South restaurant inside 21c Museum Hotel. 


Serving 365 days a year, Klasky talks about his journey to southern comfort and hospitality, one-of-a-kind experiences, and how our community comes together every day at The Hive. 


With seasonal ingredients from local farmers and around-the-clock menu offerings, Klasky continues to push the boundaries of what “High South” cuisine really means. His approach to hospitality and food is an integral part of the Bentonville experience.

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Biju Thomas:

Hey everybody, welcome to another episode of Dining Out Bentonville with me, the host Bijou. Today we're coming to you from this beautiful little spot called the Hive and very excited to introduce to you Chef Micah Klasky, who's been here for a few years and has a lot of stories to tell us about this incredible spot.

Micah Klasky:

Hey, what's going on?

Biju Thomas:

Chef Micah, thank you so much for doing this.

Micah Klasky:

Thank you, Bijou.

Biju Thomas:

What a lovely afternoon you brought coffee.

Micah Klasky:

I brought coffee With a couple of just a lovely pair of coffee consumption.

Biju Thomas:

Just a couple of dudes having coffee together.

Micah Klasky:

Yeah, you know, as you do, as you do.

Biju Thomas:

First of all, what a gorgeous space. I did not realize that the art in here changes as often as it does, so for folks that have not been here, the Hive Restaurant is first inside of a museum, which is then inside of a hotel.

Micah Klasky:

Absolutely so. Yeah, the Hive is the restaurant in the 21C Museum Hotel, okay, a rotating exhibit of art focused on the 21st century. So not only are we surrounded by beautiful art in the dining room, but the entire hotel is full of the 21C private collection.

Biju Thomas:

And it's not just beautiful art. It's incredibly vibrant, striking, really colorful, like energetic art everywhere you go Right vibrant, striking really colorful, like energetic art.

Micah Klasky:

Everywhere you go, it's, it's, it's well, it's meant to. You know, inspire art. Art inspires conversation. Art inspires people in general. So we want people to walk in the building and to feel that they're surrounded with. You know it's not just you know some cookie cutter motel. It is. You know it's an experience, it's. You know it's art, it's culinary Uh's the other word I want to use.

Biju Thomas:

Yeah, that one, that other word, yeah, yeah, it's creative, it's evocative, it's moving.

Micah Klasky:

We want people to come in and you walk out having a conversation I love it.

Biju Thomas:

You know what I mean. Yeah, and so again we're inside of a hotel, so you've got folks staying here from all over the world, All over the world. In addition to local folks who just need a weekend away or a night away. But you've got. This is one of the few spots in town where people have been coming for how long has this place been open?

Micah Klasky:

Well, I want to say we just hit our 12th year. Really, we are past our 12th year.

Biju Thomas:

It looks brand new.

Micah Klasky:

Well, we've got an amazing team here that does great work in the engineering department and our housekeeping. Pretty much. You know every piece of the way. Every person in the building does an amazing job to keep this place looking.

Biju Thomas:

So for 12 years, if you were somewhere in the vicinity of Bentonville, you wanted to go experience a ridiculously beautiful space, gorgeous art and food. This was it for the longest time.

Micah Klasky:

Well, we were one of the originals. You know. I remember whenever you know. So I'm not the original executive chef, but I have been for X amount of years. For about three years now it was CDC for six before that. I've been in this building for about 10 years now. I remember whenever the chef that originally opened it, matt McClure, moved up here he said, you want to go? And I was like absolutely not, because Bentonville was. There was nothing going on back then. You know, there was like crystal bridges and this place sort of opened up right around the same time. Um, and I would say that was really that turning point for the area that really began the boom that has become this amazing, amazing community that we're a part of now.

Biju Thomas:

Okay, two questions. One 21 C. There are 21 C hotels around the country. Are they all also museums, or only every single one? That's the entire concept, each one is a museum hotel.

Micah Klasky:

So we are. You know, we're a boutique hotel chain. We're based out of Louisville, kentucky, and each one of our properties has a museum in it and a chef driven restaurant that sort of speaks to the region.

Biju Thomas:

That's incredible because you know I've been here before. The restaurant name is the Hive. So up until very recently the art here it felt like a giant beehive. There was like vines and flowers and bee and hive themed stuff. I just thought that was permanent.

Micah Klasky:

Well, I mean, it was semi-permanent. So I think we installed Buzzkill, which is what it was called, in 2016,. Potentially, and it's one of those things that was part of the environment for so long, it has since, you know, we have since moved and became, you know, gotten back into more of like a rotational series of exhibits, which, if you do miss Buzzkill, you can still find it just across the street, literally in a parking garage for the Walmart across the way.

Biju Thomas:

Really, it's in the neighborhood market. Yeah, yeah, they put it in the neighborhood market across the street.

Micah Klasky:

It is and honestly I think it looks great there.

Biju Thomas:

That is pretty damn cool. So as I was walking in here, I noticed all these critters, so we've got this new art it's what's it called the folded paper stuff.

Micah Klasky:

It's like origami.

Biju Thomas:

Origami. You got origami critters on the ceiling, on the walls. They're gorgeous stuff. Did you say somebody local made all that?

Micah Klasky:

Yeah, that is from a local artist. So in certain parts of the hotel we want to make sure that we're highlighting local artists. So you know as much as we can in the lounge and then once you you know if, let's say, you're in a guest room, as you come out on the floors we have these little, these exhibits as you enter in, like the elevator bank that are usually focused on local artists as well.

Biju Thomas:

That is pretty dang cool because you can see when you, when you come to visit, you'll see the bugs there or the critters there, and then the art changes. There's this beautiful lots of animals, a lot of fauna on the walls.

Micah Klasky:

What is the new art? Well, this exhibit right here is called Flora Fauna Vistas.

Biju Thomas:

Flora, fauna and Vistas.

Micah Klasky:

Which is going to be focused in the F&B space, and then we've actually got a new exhibit that just rolled out in the rest of the hotel.

Biju Thomas:

There is incredible art everywhere and if you've been downtown Bentonville, if you've been in the area anytime in the recent past, you've noticed a tremendous amount of construction going on, a lot of activity, which I'm personally incredibly excited for, because it's all a promenade that's happening.

Biju Thomas:

It's going to be a huge green space, giant walkway, green space, the cars are going to the parking structures so people kids, families can just walk everywhere and actually take a minute to experience all this. So you're not like in a hurry to get in and get out, you can actually walk and see this. The promenade starts right here.

Micah Klasky:

It starts right there and it has begun right here. We've got the ice skating rink in the winter and the splash pad in the summer, and then this entire street all the way down to the other end, to basically where it terminates by uh oven and tap, is going to be a walkable green space. So, uh, it's part of the quilt to parks project. That, I believe, is what the title is happening in all over the region and one of those things we're very excited about. Obviously, the construction right now kind of a headache, you know. It makes it feel like it's hard to get in the building because it kind of is. But, that said, once that's completed, I think that amenity for the entire region and for us, I mean to be able just to walk out front into a park in front of the hotel. It's going to be an amazing thing.

Biju Thomas:

I was just on my walkover, so I live on the other side of the square, okay, just walking over I went by the in the front of the county building where they've got all the pictures and the renderings up. It looks incredible Like it's super wide one, super colorful, incredibly easy access and again, for folks that from out of the or outside of the state that are coming here, our, our, everything in our neighborhoods are built around making it friendly and safe for kids. There are kids everywhere, just on their bicycles walking around with other kids, just friends, hanging out. It's like everything's designed to make sure that families and little kids and little ones feel safe and have a place to go, walk and experience everything.

Micah Klasky:

Well, it's one of those things that I kind of I always kind of preach about this town is it's, it's got big, you know, big city amenities with a small town vibe. So like I can get out, I can walk across the street, I ride my bike to work every day, whenever it's nice, you know what I mean Like um, but I'm not dealing, I'm not, you know, I can, I can make it this way through neighborhoods, you know. And then nice, the amount of uh cycle paths on the side of the, the main, uh strips around here, beautiful, very comfortable, but yeah, you can. You know the amount of concerts and everything that comes to this area and just the constant expansion of offerings, whether it be culinary or arts or you know whatever, have you and the but, but also the ability to feel like you're living in a small town. You feel safe, you feel feel confident walking down the street. It's, it's just, it's really what has kept me here all this time.

Biju Thomas:

Yeah, and, as the folks that visit Bentonville love to say, you know it's a small town with that big city vibe, the big city amenities because it really is, even though we're and by small town. What I love about it is you can walk down the street. I see friends all day long. Everywhere I'm going I see friends. I see familiar faces, restaurants. I go into store, I go into. It's incredible. But at the same time you know we got a massive airport just a 15 minute drive away. You can go, take off from here, get everything we need to like, actually live, live our big city dreams, but still be around friends and family every day.

Micah Klasky:

Yeah, you can't leave the house without running into somebody, you know every day. Speaking of that airport, I mean I love that they're just adding nonstop destinations left and right. It feels like every once a week I'm seeing like something added there. Yeah, it's quite the amenity.

Biju Thomas:

Okay, so a couple of things. Every place we stop in, the kitchen crew will make for us their interpretation of a grilled cheese, for purely for funsies. It may not even be on the menu yet, but that's happening. But in the meantime I haven't asked you anything about the restaurant or you, yet when did you come from?

Micah Klasky:

Well, you know, I'm born in Dallas, texas, grew up in Jonesboro, arkansas, on the northeast side of the state, and then, yeah, once I finished high school, basically skipped town, bounced around, worked at a bunch of restaurants and sort of just progressed and eventually wound up here in northwest Arkansas. And then did you learn to cook at home or did you learn to cook at a culinary school? Well, I always had an interest and you know I enjoyed it at home and full stop. I you know whenever I say to I went to culinary school. I went a couple of times.

Biju Thomas:

Yeah, you know.

Micah Klasky:

I had a lot of different hobbies back then. Yeah, but you know I went, dropped out pretty quickly, bounced around, took all sorts of other jobs. I mean I've been a landscaper, I've been a janitor, I've done basically whatever I could. You know kind of just followed opportunity as it presented itself and then eventually landed in a kitchen with just a bunch of people who were super passionate about what they were doing and got bit by the bug and you know, cut to me sleeping under buffet tables to get service ready the next day, yeah yeah, just like this is who we are, this is what we do, and fully involved.

Micah Klasky:

And, yeah, just kept following that trajectory no-transcript.

Biju Thomas:

And they will be the parents and grandparents or somebody someday who get to share that love. But you, from what I've read, got to learn to cook and that first love of food from your grandma's kitchen or from your mom's kitchen, yep. And how does that kind of bring you here? What do you still carry from there?

Micah Klasky:

Well, you know, uh, granny, you, it was one of those things where we, you know, we, we, we left Dallas, moved up here for a while and then, but every time we would go home, you know, she would always, she would always put the effort out. You, it was like there was a few things I can remember um, you know, like, um, just sitting there watching granny cook eating ice cream sandwiches, kind of nice. Um, so, uh, while I didn't, you know, I didn't understand what she was doing, I could tell it was important, you know. So you could tell that, um, it was the reason, it was one of those things that brought everybody together and everybody's happy everybody's just a little bit.

Micah Klasky:

Everybody's happy you know you're popping through, you're sticking your finger in the pie, you know, and get out of here.

Micah Klasky:

But yeah, just very much, had the opportunity to witness her create a home. Yeah, and I like to think that that sense of hospitality and that sense of you know like inviting and warmth is something that I've been able to sort of carry through my career. You know, it's I very much. I enjoy cooking, I enjoy food and you know, I always kind of joke, it's not my job to be cool, it's my job to make delicious food, um, and I really hope that that's sort of the expression that comes across.

Biju Thomas:

I like that, you and I, because we're not cool. Neither of us have any tattoos no, they're hidden. No flaming knives on arms. I mean, God bless the folks that do, Cause you know some of you are pretty awesome. Okay, question about the hive. So how do you explain the style of food that you do here? How do you explain the style of food that you do here?

Micah Klasky:

So like the canned answer essentially is going to be, you know, we do new southern cuisine, we do high south.

Biju Thomas:

That's the phrase. High south that's the phrase I had heard.

Micah Klasky:

Okay, and that's, you know. I think that's an easy answer. That sort of puts us, you know, gives us a little bit of definition, but I think it doesn't really get to the depth of it. Because, you know, whenever you hear Southern cuisine, I think people are, you know, they're picturing all the staples. You know, yeah, Collard greens. Fried chicken, mashed potatoes, gravies. Which we, we do those things and we do them fine, we do them well. I'm trying not to curse.

Micah Klasky:

Yeah, I don't know if you heard me Edit, but yeah, but we also like to draw inspiration from. You know, the vast array of cultures that are in this region. You know, I mean like realistically, you know the diaspora of peoples in this region. You know, like the Inuit population, the Hispanic population, the Islander population, nice, there's so many different people to, with respect, draw inspiration from and try to fold, you know, like, their, their sort of techniques and their approaches into what we do. You know it's like you know I've got to. You know, if, if I'm putting a vodafone on the menu, not everybody's going to recognize that. So I'm not trying to make it the star, but I do want to make it to an accent. I want people to come in here be able to look at the menu. All right, here's, there's, you know, plenty of familiarity, but there's also that one thing that's going to have you talking in the car. What was that?

Micah Klasky:

What what set that aside?

Biju Thomas:

Yeah, and for Hive, being inside of a hotel, you're doing all the meal services.

Micah Klasky:

Absolutely, you're doing breakfast, lunch, dinner.

Biju Thomas:

Are you open seven days?

Micah Klasky:

We are open seven days a week, 364 days a year. The only day that we technically close or that we close the restaurant is going to be Christmas day, and even then we're still. You know, we're still taking care of the guests in house. We're still. We still have to make sure we have hospitality for them. So you know, we still have room service, with a limited menu.

Biju Thomas:

So to be able to carry that thread of an elevated Southern inspired cuisine to all the meal services for the locals as well as a hotel guests and for just generally. This is an incredible meeting space. There's a lot of meetings going on here all the time. A lot of corporate things, a lot of community things happen. So you're feeding a lot of people all the time and bringing that sensibility. Huh, absolutely.

Micah Klasky:

There you go yeah.

Biju Thomas:

No.

Micah Klasky:

Well, yeah, that sense of hospitality for not just you know the Joe who flew in for his weekend, or you know Sam and Diane down the street.

Biju Thomas:

Which we love, joe and Sam and Diane, by the way, exactly, exactly, cheers reference out of nowhere. How dang is that?

Micah Klasky:

Right, but yeah, no, just you know, being able to take care of everyone from any walk of life, that that, you know, wants a place to go, like you know, if you think about whenever we had that we just had that ice storm that just came through basically closed the whole town. We were open man, we were, we were, you know, we're fortunate to be a hotel so our employees can stay on property, so we can still be sure to provide people an experience that you know like if you're in from out of town, you miles away from home, and the entire city around you closes down. What are you going to do to eat? What?

Biju Thomas:

are you?

Micah Klasky:

going to do for a drink? What are you going to do to entertain yourself while you're locked in a building? And so we want to make sure that we can provide that sense of comfort and hospitality 24-7.

Biju Thomas:

no-transcript at all. Right, but still, when the weather changes or something bad happens or people have to shift around, you're still able to stay open, which is pretty incredible, absolutely.

Micah Klasky:

It's yeah, no, I mean, it's one of those things where, yeah, it doesn't make sense for that mom and pop spot to stay open for the five people who are going to adventure out and get you know and get out and about town in that weather where it does for us and to be able to be a place for the community to come in that moment. Because I mean, I think we've all been there where the snowstorm happens or something happens and you're locked in your house for five days with your family and you just need to get out for a cocktail or, you know, a cheeseburger or a steak or something. Right here, you need some space. This is a place to be. This is a place to go.

Biju Thomas:

We are here for you. It's wonderful. Okay, so when you explain the Hive to folks from out of town that are coming in, or you're trying to convince friends, family, whoever, to come here, what do you tell them? What do you tell them about Bentonville, reasons to come and visit Bentonville, to come and visit the Hive? What do you tell folks?

Micah Klasky:

Well, I mean first, I think the first stop whenever you come into this town is you know, you have to acknowledge the world-class art museums. Yeah, you have to acknowledge.

Biju Thomas:

And people will be surprised of how much world-class art we have for being seemingly kind of an out-of-the-place.

Micah Klasky:

Well, we're this tiny little wonderful bubble where it's like, okay, you know it goes back to that small-town vibe, big-town amenities.

Biju Thomas:

You know we've got such— Is there a grilled cheese on the way? There is a grilled cheese on the way. I see grilled cheesery.

Micah Klasky:

This is Chef Lindsay Origo she is the chef that's been here. Part. I see grilled cheesery.

Biju Thomas:

This is Chef Lindsay Origo. She is the chef that's been here Part of the opening crew.

Micah Klasky:

She is pure talent and wisdom.

Biju Thomas:

All talent and wisdom. Yeah, yeah, thank you, chef, of course. Thank you so much. Looks beautiful, thank you, yeah.

Micah Klasky:

All right. So what do we got? This is our take on the grilled cheese. It's been on the menu for some time. So, uh, house made bread. Uh, it is our potato. It's essentially potato loaf that we make here Slice that.

Biju Thomas:

And this is on the menu. This is on the. This is on the menu. This is on the menu.

Micah Klasky:

Okay so pimento cheese, bacon, jam butter, griddled and then served with your choice of uh, our house made fries or a mixed green salad.

Biju Thomas:

Hey chef, how come people in the South love pimento cheese so much?

Micah Klasky:

It's on every it's on every Well, it's, you know, I mean like it's a thing. People in the South love cheese and if you can make it a dip, even better.

Biju Thomas:

Ah, so pimento cheese mixes all the love of cheese and the love of dip.

Micah Klasky:

Well, the love of cheese, the love of dip, an exor of mayonnaise and peppers.

Biju Thomas:

Dude, I love mayonnaise. Cheers, Cheers, eh, eh, mmm, did you say there's jam in here Bacon jam.

Micah Klasky:

There's some sort of sweetness, bacon-y, jam-y goodness.

Biju Thomas:

Where's the mayonnaise? That's pimento cheese. Oh, got it. That's what makes the pimento Mm-hmm.

Micah Klasky:

Mm. Well, you know it's pimento cheese. Oh, got it. That's what makes the pimento Mm-hmm. Mm. Well, you know it's pimento cheese. It's essentially a healthy amount of cheese mayonnaise.

Biju Thomas:

I like that. You said healthy Spices.

Micah Klasky:

Wink, wink, spices and yeah, all those things sort of get worked together in order to be pimento cheese.

Biju Thomas:

And you make the bread in-house.

Micah Klasky:

We make the bread, we cheese, and you make the bread in-house. We make the bread, we make the fries, we make the pea cheese, we make the jam. What kind of bread is this?

Biju Thomas:

This is our potato bread, so it's you know it's like light and firm light and very bright white potato-y deliciousness.

Micah Klasky:

Yeah yeah, well, you know we've been making our for our burger, which is another one of you know, some people call it signature item and also has pimento cheese on it. Oh, you know, we were doing these potato buns for so long and then you know, we were bringing in white bread and I was like you know what, why don't we just start making our own? So we transformed essentially our bun into a loaf and then now, yeah, we use this for any pimento-related items.

Biju Thomas:

Or if you just want like a slice of toast in the morning for breakfast, boom, for pimento related needs, we have this. So every time I come here and I've gotten an appetizer, I've gotten your chicken liver mousse, which is fantastic, and then you used to do this like this fancy, sweet, spicy, crunchy french fries maybe was that a thing on the menu yeah, that's, that's another mainstay, it's our honey fries, so honey fries are, um, you know our french fries that we make here in house with love, time, love and tenderness, and tenderness.

Micah Klasky:

They're a three-day process and then, yeah, we just essentially drizzle them with local honey that has been hit with a healthy amount of spices, so cayenne paprika, some assorted other chilies, just to give a little bit of heat, a little bit of a sweet.

Biju Thomas:

It's fantastic, dude, so good it's like I love potato breads first of all, and it's just perfect. Okay, what's you've been here? How many years have you been here? You said you've been here six years.

Micah Klasky:

Two years I've been here for over 10 now. Oh, whoa yeah yeah, I came here, started as a sous chef just over a decade ago and then, you know, started as a sous in the AM, went to PM and then became the CDC for about six years and then I've been the exec for coming up on three now, I believe.

Biju Thomas:

And where do you see? I mean, there's a lot happening. The town is completely evolving and changing. There's so much explosive growth, you know, in a really beautiful way that's happening. What's next for the Hive, what's next for you? What are we going to be seeing in the next few months and years here?

Micah Klasky:

Well, you know, I think you can expect that same level of quality and care that goes into our food. I'm very fortunate here, you know. I mean I say I've been here for 10 years. I'm not the only one who's been on this team. I've got teammates who've been here for 12 years.

Micah Klasky:

My leadership team in the kitchen excuse me, four out of five of us have been here for over a decade, and that just means stability, consistency, and we all have a very clear vision of where we want to be and where we want to go. So we're constantly looking at ways to evolve, ways to add ways to, you know, reduce waste, increase output and make sure that you know what we're putting on the menu is delicious. Like I said, it's not our job to be super cool, it's our job to make sure, uh, we're serving delicious food. So, very excited about, um, we're currently working on expanding some of our am offerings, okay, so, uh, we are looking to, you know, roll out a bit more of our grab and go stuff. So I really want to lean into, like, some really nice fresh made pastries.

Biju Thomas:

So you know, so would that be just from people come in here and get it or buy it somewhere else?

Micah Klasky:

Well, it would be in property. So essentially we've got this. You know I bought like a laminator and I'm looking forward to. You know I've got an amazing pastry team Really looking forward to rolling out in a little bit more croissants, oh nice, penne chocolat, sort of thing. So we got this amazing program that I don't think enough people in the area utilize and this is a shameless plug for a second. We like it, yeah, called Disloyalty. It's our Ennismore core. It's basically a discount, not group on, but it's a subscription service to the hotels as a whole. So what that comes with is a free coffee drink and 10% off all F&B. So what I'm pitching is this is a breakfast subscription service. You come in, you get a free cup of Onyx every day and grab and go pastry and be on about your way.

Biju Thomas:

That sounds like a bargain.

Micah Klasky:

It's a bargain, it's crazy. We've got a few people who do make use of it and I applaud them, because if I wasn't already coming here, if I wasn't getting free coffee, already here.

Biju Thomas:

I'd probably do that Because everybody that I talk to that's in town, they're visiting the one thing always like where do I go for breakfast? Where do I go for breakfast? Because I think there's plenty of options. For lunch, for dinner, for drinks. We have fabulous places. Breakfast is one of those sticky points, like where dohum sausage with local pork, local sorghum, to you know our house cured bacon to.

Micah Klasky:

Our house made hash browns, that you know. Again another one of those things that it takes a couple days. But that high technique is worth it because in the end the process, the project or the product is going to be that much more delicious, I think.

Biju Thomas:

Wonderful. All right, Chef Micah. What else?

Micah Klasky:

would you like to tell the world? Well, I would love to talk about our work with no Kid Hungry.

Biju Thomas:

Yes, is that okay? Yeah, absolutely. Tell us about no Kid Hungry.

Micah Klasky:

So essentially we've been working with Share Our Strength, no Kid Hungry and now Chef Cycle, which are all under one umbrella, but we fundraise For those who don't know. No, get Hungry is a national nonprofit that focuses on food insecurity in children. So, whether that be through raising money for advocacy or afterschool programs or all that sort of thing, their whole goal is to ensure that every child in America has access to food 365 days a year breakfast, lunch and dinner. The fact that we have to have the conversation about feeding starving children should not be. It shouldn't be, it should be. It's an easy we got to fix this, especially in such a wealthy country.

Micah Klasky:

But yeah, so we, for the past 10 years we've done, we do our guest chef dinner series, which I think will already have passed by the time this hits, but we will still be fundraising for our Chef Cycle, which will be fundraising until the end of June. And what Chef Cycle is essentially is it's traditionally been three days, 300 miles. This year it's going to be two days, 200 miles. So 100 mile bike ride a day, with the intention of raising awareness and raising money for no Kid Hungry.

Biju Thomas:

And for folks who don't know, chef Cycle is an incredible event. I've been lucky enough to support it for many years, but chefs and restaurant staff from around the country get involved in raising funds for no Kid Hungry. Then there's this massive bike ride and it's all restaurant industry people who never get to hang out together Never. So that is a cool thing in itself that it's a bunch of restaurant industry people that all somehow got enough well enough shape to be able to ride together and do something different other than just, you know, be in the kitchen every day or just be doing service work every day. But all of a sudden you can just really do this incredible thing that ultimately benefits a lot of young folks and helps their future lives. Well, chef Klasky, thank you sir.

Biju Thomas:

Thanks for taking some time to hang out with me and the folks that visit Bentonville.

Micah Klasky:

My pleasure, my pleasure.

Biju Thomas:

I'm going to eat the rest of this grilled cheese and you know, go check out some critters hanging on the walls, please do.

Micah Klasky:

Yeah, let's check out some art.