Named Abe’s Place after owner Dr. Robert Abraham, a new fine dining venue in Jonesboro’s Greensborough Village is now serving up delectable menu items with a side of jazzy entertainment and fun atmosphere. 

When Abraham retired after a long, successful career as a neurosurgeon at NEA Baptist Clinic, he and his future wife, Carolyn Coleman, decided to bring a new kind of dining experience to Jonesboro that would capture their love for good music and appreciation for fine dining.

“I needed something to do,” said Abraham. “We go to a lot of fine dining restaurants – we go to Memphis and Little Rock and hit all the nice restaurants there. We just like a fine dining experience. Plus, we like good music, which is where the entertainment factor of our restaurant comes in. We wanted to do a little something different, and that’s why we have entertainment on the weekends here, with various artists; some are local, and many are out of Memphis. 

“Our customers come for the fine dining, and a lot of them really enjoy (the entertainment). And it’s what we love, too; we probably enjoy it more than they do. It’s fine dining and fun.”

Industry Support

The pair was excited to try something different and bring a new establishment to the community that they have both called home for almost 30 years.

“The restaurant business is something completely new to us,” said Coleman, a family practice nurse practitioner who owns Premiere Family Practice. “We both desired to do this because we are foodies – we have been all over to eat – and we wanted to bring what we love to Jonesboro to share with everyone. 

“(Robert’s) friends call him Abe. He is a great man who does a lot of things for the community, and we wanted to recognize him with the name and share it with Jonesboro.”

Although they appreciate quality culinary experiences, both Abraham and Coleman were new to the restaurant industry. The learning curve was steep, but over the course of the two years it took Abe’s Place to come to fruition, they sought advice from other respected professionals, chefs and restauranteurs. 

“We worked with Judd Alsup and we first looked at the old McAlister’s, but it needed a lot of renovation,” said Abraham. “At the time, he was working for Halsey Real Estate, and he got us lined up with them. They were doing this building in Greensborough Village and had this space available, and it was perfect for what we were planning. From there, it grew. 

“It wasn’t a smooth journey; it was a long walk, but we finally got everything done. We encountered multiple hurdles, the biggest one being getting our alcohol/beverage permit, but ever since we opened our doors, it’s been great.”

Abraham and Coleman also turned to other respected chefs and restauranteurs in Jonesboro, from neighboring management at The Social to Chef Omar Barry from Omar’s Uptown and the late Bill Hurt of 501 Steakhouse and Omar’s Uptown.

“We go to Omar’s a lot, and he is a good friend of ours; he has helped us tremendously,” said Abraham of Barry. “He helped us design the kitchen and get advice. His first words to me were ‘Are you sure you want to do this?’ Mr. Hurt was a friend of mine, also. They were very supportive. I am very happy that Mr. Hurt and Omar didn’t look at us as competition; they were very gracious and forthcoming in helping us to get off the ground.”

A Winning Team

It was also important to the restauranteurs to assemble a team that would provide expertise in the kitchen and in the management of the business. Together with executive chefs Leon Burkes and Kenneth Lamb and front of house manager Matt Conrad, Abe’s Place opened its doors Dec. 9, 2025.

Abraham teamed up with Burkes after a nurse at NEA Baptist recommended the talented chef. Burkes was eager to come on board and found himself on the same page as the owners with a vision of bringing another fine dining option to Jonesboro, the first of its kind in the Greensborough Village area.

“I worked at the hospital, and they referred me to doc from there,” said Burkes. “I did some private events for them, but little did I know it was an audition for this position here. It’s been a blessing, and it matches the vision for what I wanted to be a part of. 

“I trained at Le Cordon Bleu in Dallas. I was classically trained for fine dining, so to be able to walk into this and make not only their dream but mine a reality, it has been great.”

Abe’s Place’s other executive chef, Kenneth Lamb, also got involved because he believed in the owners’ vision. 

“The goal was to create something that felt welcoming and authentic, somewhere people could gather for great food and feel right at home,” said Lamb. “It wasn’t just about opening another restaurant; it was about building a place with heart and personality.”

Rounding out the team is front of house manager Matt Conrad.

“I have experience in the industry through mostly corporate chains,” said Conrad. “I was a manager for Cheddar’s for many years after starting there doing bartending and serving.

“I got involved with Abe’s Place originally through Chef Leon, who mentioned that they were opening and needed some help in certain areas.  After some time and getting closer to opening I finally got in front of Doc, and here we are.”

Cooking Up Fine Dining

Owners Abraham and Coleman put their trust in Burkes and Lamb to bring their culinary dream to life. The two worked to build a quality, high-end menu, complete with Crab Cakes, Lobster Bisque, a Tomahawk Pork Chop and Lamb Chops.

“Chef Leon and I work very collaboratively,” said Lamb. “There’s a lot of trust and mutual respect between us. We bounce ideas off each other, refine dishes together and constantly push for consistency and improvement. He brings incredible culinary skill and creativity to the kitchen, and together we make sure every plate that leaves the line represents what Abe’s Place stands for.”

The menu options are varied but not overly extensive, with the chefs choosing to focus on a few dishes in each culinary category. Appetizer offerings include spinach dip with pita chips, roasted corn jalapeno dip with pita chips, Abe’s calamari and crab cakes. Following the starters, diners can choose from a house salad, Caesar salad, Abe’s wedge salad, lobster bisque or smoked gouda French onion soup. 

The steaks are the star of the entrees; prime ribeye, prime filet and prime New Orleans-style sirloin are all available. Steaks can be enhanced with a variety of toppings that include compound bleu cheese butter, Jack Daniels sauce, a grilled lobster tail or grilled shrimp.

Burkes says the food has received rave reviews so far, with the Shrimp & Grits, a dish of jumbo imported white shrimp on a bed of cheddar grits and topped with a house made roux, being one of the most popular with diners. 

“The lamb chops are a sensational hit,” said Burkes. “The steaks with the Jack Daniel sauce have been incredibly popular, too. 

“When it comes to seasonal specials, the plan is to have something fresh and new every time someone comes in, but the original menu everyone hears about and wants to try will stay the same.”

Other entrées on the menu are stuffed chicken, jambalaya, Cajun pasta, scarlet snapper and glazed teriyaki salmon. Sides like baked potatoes, Abe’s mashed potatoes, mac and cheese, a vegetable medley and asparagus are served family-style.

 “I’m a professionally trained chef, and I’ve built my career around discipline, technique and a deep respect for the craft of cooking,” said Lamb. “Over the years, I’ve worked in demanding kitchens that pushed me to sharpen my skills and hold myself to a high standard every day. For me, cooking is about consistency, attention to detail and pride in execution. I believe in scratch-made food, building real depth of flavor and never cutting corners. … 

“I also love the creative side of being a chef. The kitchen gives me the opportunity to constantly evolve to take an idea, build flavors, refine it and turn it into something people can experience. After more than 20 years, that creative process still excites me. There’s always something new to learn, something to improve and something to create. That balance between creativity and consistency is what keeps me passionate about what I do.”

His counterpart also loves what he does, from touching the tables and getting feedback from guests to seeing customers’ faces while they enjoy one of Abe’s Place’s staples.

“I just really enjoy cooking,” said Burkes. “I’m always chasing my favorite dish. My favorite dish is my next dish, and I’m constantly chasing that.”

Mood, Music and More 

The owners have worked to create an atmosphere that is distinctly Abe’s Place, from the moody colors and flashy finishes to the original artwork filling its walls. 

“Our vibe is an experience like no other in this region, even Memphis and Little Rock,” said Abraham. “From the time people walk through the door and sit down and get their drinks and food and listen to the music, we want them to love the feeling overall, not just the food.

“My job is greeting guests. I like to come around and talk with them and thank them for coming out. We welcome their comments – we are a work in progress, and we will always be trying to improve. … Most of all, I love watching the plates go back to the kitchen empty.”

Coleman also cites connecting with diners as her favorite part of their new endeavor.

“I’m a people person,” she said. “I love meeting new people and seeing their reaction when they’re eating the food. I enjoy what we like to do – eating great food and listening to good music – and sharing it with the community. I have a lot of fun ideas we are going to bring to Jonesboro.”

Abe’s Place hosts live music on Friday and Saturday nights. The focus is primarily jazz, but the owners say they’ll have something for everyone.

“Most of our musicians are coming from Memphis, but some, like Brien Rogers, are local but bring Memphis musicians,” said Abraham. “My son-in-law, Cameron Ross, is a saxophonist in our house band. We wanted to have jazz, R&B, blues, and soft rock with a smattering of country.”

Already, patrons have become regulars and are spreading the word about all that Abe’s Place has to offer.

“Customers that come in are always happy they came,” said Conrad. “Many say they were really waiting on a place like ours to come to the area and they are excited it finally did. We are one-of-a-kind in a niche that Jonesboro was craving.

“Abe’s place gets set apart by our presentation of our food and drinks. The work behind the scenes to help put the whole production together isn’t seen by everyone, but when the whole product gets put together on the spot during a dinner rush, it meshes well together. … The enjoyment I get from my job is seeing my front of house staff thrive. They work hard and they deserve all the credit when it comes to the service side of our building. Keeping them happy and making a good living is my number one priority.”

Soon, weather permitting, diners will be able to enjoy Abe’s Place’s extensive patio, complete with outdoor seating and an area for cigar enthusiasts. 

“What makes Abe’s Place special is the presence, pride and people behind it,” said Lamb. “Our owners are here every day, personally touching tables and talking with guests. That kind of leadership creates accountability and real-time feedback. It keeps us connected to the community and constantly improving.

“There’s also pride throughout the entire restaurant in the kitchen and in the front of house. In the kitchen, that pride shows up in the details, whether it’s developing a proper roux for the gumbo or executing a perfectly cooked steak. In the front of house, it’s about hospitality, professionalism and making every guest feel welcomed. When both sides operate with that same level of care, it creates a complete experience.”

As Abe’s Place establishes itself in the restaurant and music scenes in Jonesboro, the owners and their team are thankful for the early support and hope that the community continues to embrace what they’re trying to establish.

“We’re proud to be part of the Jonesboro community,” said Lamb. “You start to recognize families, celebrate milestones with them and watch regulars bring in friends for the first time. That’s when you realize it’s bigger than just serving food; we’re creating a place where memories are made.”

Abe’s Place, located at 922 Chancery Lane, Suite 101, is open Tuesday through Thursday from 5-10 p.m. and Friday and Saturday from 5 p.m.to midnight. For more information, call (870) 336-8137, go to abesplacejb.com or find the restaurant on Facebook.