October 10, 2025 • 15 mins
Ramo founder Laura Gheen sits down to share the journey of creating Bentonville's beloved wine bar, now celebrating its 11th year. From its origins as a cozy neighborhood gathering spot to becoming a Bentonville icon, Laura reveals what makes this gem unique.
Ramo is a charming place to enjoy wine, charcuterie, and outdoor seating with friends and was recently rebranded from "Ramo de Olivo" (Italian for "olive branch") to just "Ramo." Hear more about Laura's famous Monday night spaghetti dinner featuring her homemade sauce, custom gift services, holiday happenings, and more.
Visit Ramo's website at ramodolivo.biz or find them on social media to learn more about events, tastings, and special offerings.
Find us at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn.
A New American Town is here to help you plan your trip to Bentonville, Arkansas. From guides, events, and restaurant highlights. Find all this and more at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Natalie Leding (00:10):
Welcome back to A New American Town.
I'm your host, Natalie, and weare proudly presented by Visit
Bentonville.
Today, we're diving into one ofthe staples of Bentonville's
food and wine scene, Ramo d'Olivo.
From its beginnings as a cozywine bar and olive oil shop to
becoming a gathering place forlocals and visitors alike, has
been a part of Bentonville'sdowntown story for years.
(00:31):
I'm joined by its founder andowner, Laura Gheen, who will
share the bar's origin story,their journey into the wine
business and what makes thisplace so special for our
community and for our guestsdiscovering Bentonville for the
first time.
Thank you so much for joiningme, Laura.
Thank you for having me,Natalie, so excited to talk
about Ramo and dive in.
It is one of my favorite placeshere in Bentonville and it is
(00:53):
so special and so different fromanything.
So for anyone that's never beenbefore, would love for you to
set the scene and what is Ramoall about?
Laura Gheen (01:02):
Well, thank you for being a patron.
We appreciate that and that'sexactly why we invented it and
proceed with our cozy, invitingatmosphere.
We used to be closer to townand this is a new location for
us, but we've been there for twoyears.
It's a work of passion.
(01:24):
Two years, it's a work ofpassion.
We started Ramo because we hadnowhere else to go to have a
glass of wine and a charcuterieboard and sit outside and meet
with our friends.
So basically, that is thepremise of Ramo, and you
accomplished that.
Natalie Leding (01:41):
My husband and I have gone so many times to just
sit on the patio with our dogand drink wine and charcuterie,
so I love that.
My husband and I have gone somany times to just sit on the
patio with our dog and drinkwine and charcuterie, so I love
that that passion has trickleddown to so many more people that
need that.
And I just want to say you'restill close to town.
It's not like you're that far.
You used to be like right offthe square, but you're still
right by the momentary and overin that area.
(02:02):
So you're in such a cute itused to be a house.
Laura Gheen (02:07):
Yeah, from what I've heard, it's one of the
older homes in Bentonville itwas built in the 1800s, but
before we moved in it was a lawoffice and we have lots of
patrons that come in and saywell, I took dance classes here,
so it was a dance studio at onetime as well.
And yeah, it's not far.
We're just like a block fromthe library, we're walking
(02:29):
distance to the Momentary, we'reacross the street from
Peddler's Pub.
Natalie Leding (02:33):
We really feel like we're the neighborhood
niche bar and, honestly, withall the construction and as
downtown has changed so much, itjust keeps expanding out that
one day, ramo, you know everyonewill be like that's downtown.
What do you mean?
I mean it feels like downtown,exactly.
I love that.
Yeah, your space is so unique.
How long have you guys been inbusiness?
Laura Gheen (02:54):
So we are in our 11th year of business the new
location.
We just celebrated two years inAugust and it's been actually
an amazing move for us.
We were a little nervous aboutmoving away from the square, but
business has never been better.
We're uniquely ourselves, we'renot attached to anything else,
(03:16):
so we have a little bit ofparking.
Obviously, you can ride yourbike, bring your dogs and we're,
you know, right there in themiddle of a neighborhood, so we
have tons of neighborhoodtraffic.
You know, Momentary, AirBnbs,it's.
It's just really been a greatlocation for us.
Natalie Leding (03:32):
Yeah, it is.
I love sometimes I'll seepeople walking around and
they've just been over to Ramoand they have a brown paper bag
with a wine bottle and they'regoing back to their Airbnb and
spending an evening together andit always makes me smile
because it really adds to thewhole experience of you're
coming here as a local or avisitor and supporting a local
(03:52):
shop.
So it's really special.
So the name itself , I feellike, is really unique and there
has to be a story behind it.
So I'd love to know where didthat come from?
Laura Gheen (04:03):
Well, there's a little bit of a story.
We started thinking when wefirst were going to open Rama
and we kind of nicknamed it Ramo, because of where we live.
You know, a little bit hard fora southern accent to say Romo
de Livo.
Natalie Leding (04:20):
Oh, and I was saying Olivo, it's okay, almost
everyone does that.
Laura Gheen (04:24):
I mean, even I did in the beginning.
So we wanted something to dowith olive, olive oil, olive
branch, and every name was taken.
And we had a friend visiting usand he's like you know, you
should use Google Translator andsee what it is in Italian.
So that's how we got the nameRamo, ramo di Livo, which is
basically the olive branch inItalian.
(04:46):
But because people had a hardtime pronouncing it and not just
here all over we decided tokind of simplify it and just
call ourselves Ramo.
So we rebranded when we moved.
Natalie Leding (04:57):
Oh, so it's just Ramo now, oh wow, make it easy,
oh my goodness, yeah, I mean,that's what we all call it here,
so that does make it easy.
And your neon sign you can'tmiss it.
It's beautiful.
Thank you, yeah, you're welcome.
So yeah, you kind of were justtalking about the olive oil
aspect.
We've been talking about wineand charcuterie, but you have a
huge front room full ofdifferent olive oils.
Laura Gheen (05:20):
Tell me more about that.
So the original concept that wehad was that we were going to
be an olive oil shop with asmall wine bar, and what turned
out to be our backbone of ourbusiness is the wine bar, the
gathering spot.
So we are now a nice size winebar with a small olive oil shop.
When our town allowed it, webecame a wine shop as well, so
(05:41):
that has really grown.
So the front room is mostlywine, some olive oil and
balsamics and, yes, it is thelittle retail link in the
neighborhood for the brown bags.
So we have people coming andrefilling their olive oils and
buying a bottle of wine, and youhave the things to make dinner,
which is kind of what ourconcept was, yeah, originally
(06:05):
it's a perfect place to go andgrab a quick gift and a really
unique gift too.
Natalie Leding (06:09):
You can't find any of that anywhere else, so
it's so special.
Laura Gheen (06:12):
You're welcome, and we do custom gift too.
You can't find any of thatanywhere else, so it's so
special.
You're welcome and we do customgift bags.
We're really busy during theholiday season making all kinds
of custom gift boxes and bagsand corporate gifts and whatever
people need.
Natalie Leding (06:26):
Should people just reach out to you in advance
to schedule that out?
Laura Gheen (06:29):
Absolutely Give us a couple of weeks to get it
together.
We've done up to 150 forcorporate gifts.
We do private events as well.
We can service a lot of areasthat way.
Natalie Leding (06:50):
Wow, what's your favorite.
Laura Gheen (06:51):
All the fruit balsamics.
They all come from CentralCalifornia, from this one farm.
I buy directly from the growersand it's all organic, it's
delicious, so I love all ofthose.
The aged balsamic has to belike everyone's favorite because
it is truly delicious and it'swell-priced because it does come
(07:12):
from Italy.
Delicious and it's well-pricedbecause it does come from Italy.
As far as olive oils, the onesthat we sell now are our
favorites.
Like all of them are ourfavorites.
We had a lot more, but once wemoved we just kind of paired
them down to our favorites.
If you like, a flavored, onekind of partial to the lemon.
I love the flavor of lemon, butwe have unflavored olive oils
(07:34):
that are absolutely deliciousand I love the organic Arbequina
as my go-to.
Natalie Leding (07:40):
And it seems like you can do so much with
that, like all the olive oilcakes and like making it in
desserts.
Now, like the lemon olive oilwould be so good in a lemon cake
, definitely.
So how do you overall curateyour wine list?
Laura Gheen (07:57):
That's a good question.
That's one of the reasons, youknow, it took me a time to get
here today is because I have Ibuy from at least six different
sales reps, distributors, winedistributorships and they come
in and they show me wines.
We taste wines, we talk aboutwines, we talk about regions, we
(08:18):
talk about what we don't have,what we need, what people are
asking for, and we literallytaste and decide which wines to
put in our shop and we reallytry to stay away from what might
be in a big box store or asupermarket.
So I try to make it moreboutique things that they
wouldn't find necessarilyeverywhere else, and one of the
(08:41):
reasons why our wine shop hasbeen so successful we did.
We have all these rotatingshelves If something doesn't
sell, we just go on to somethingelse, so there's always new and
different, and that's our goalas well.
Natalie Leding (08:56):
Yeah, and that brings people coming back too,
to see what's new, what'sdifferent and what they can try.
Now Do you guys still offeryour spaghetti nights?
Oh yeah, we do Tell ouraudience more about those.
Laura Gheen (09:09):
We do a spaghetti night and it is my homemade
sauce.
It kind of started as ourbartender James, who everyone
knows, saying Laura, you knowour slowest night of the week,
you should make your spaghettiand maybe we'll sell a few.
And I'm like, all right, well,let's try that.
So Monday night was our slowestnight, so we started doing it.
(09:31):
We would sell maybe 10 or 12.
Now it's become such a thing.
We used to only do it in thewinter, now we do it year round.
We recommend reservationsbecause we sell out and we
really can't accommodate all thepeople that want it, and it's
become quite a thing a localfavorite?
Natalie Leding (09:51):
Yeah, it really has.
So it's still on Mondays.
Oh yeah, okay.
Laura Gheen (09:54):
And what time.
So definitely call for areservation, because we sell out
and we book out.
We start around five and, untilit's sold out, typically around
eight.
Natalie Leding (10:07):
But we used to be able to do walk-ins, but we
just can't anymore yeah, well,all the other nights of the week
there's still so much happeningand so much that ramo offers.
Your menu has such a greatselection of bites and treats
and snacks.
Um, what are your favorites onthe menu, other than your
spaghetti, of course?
Laura Gheen (10:25):
well, um, all the, all the bites we design just to
be easy to go with wine or aglass of beer.
I really am partial to ourhummus plate.
We make that fresh every day.
I just find it fresh.
We put vegetables with it andit's just an easy thing to munch
on.
Natalie Leding (10:45):
It is very fresh .
I've had it before and I didnot know that you made it
in-house, but it definitely isapparent, because it tastes like
nothing I could get at anystore.
So it's, it's so good, and Ilove the charcuterie too, of
course.
Why do you think that Roma hasbecome such a staple in
Bentonville?
Laura Gheen (11:04):
I think what it's, because we're consistent, we are
who we are.
Our bartenders, managers havebeen there since the beginning.
We are a family.
You know we're a team and youknow we hopefully present that.
As you know, we are thecommunity and Ramo is part of
the community and coming thereis just.
(11:26):
You know what you expect.
You know we don't change thatmuch, so it's cozy, yeah.
Natalie Leding (11:33):
Cozy, reliable, absolutely.
For someone visitingBentonville for the first time,
what kind of experience do youthink they can expect when they
come to Romo?
Laura Gheen (11:42):
Well, we try to greet everyone and make them
feel right at home and you knowwe're really good at talking to
people and signing them up for awine club or a tasting.
So, hopefully and we like tointroduce people to other people
we have a lot of friendshipsthat started in Ramo and people
tend to feel pretty comfortablethere right away.
Natalie Leding (12:03):
Yeah, absolutely .
How do you feel like what Ramohas done has really shaped the
hospitality and wine scene inBentonville in particular?
Laura Gheen (12:14):
Well, I'm not sure if it's shaped Bentonville, but
I know it's shaped us and we arepart of Bentonville.
I mean, we've learned so muchourselves about wine over the
last 10 years and just thatexperience and having a place
where people can try new things,that's always been our goal.
We have a rotating list, evenon our wine, just so people can
(12:40):
try new things all the time.
So it's not the staid list thatyou might find at a restaurant
that they don't change veryoften.
Hopefully we've inspired otherpeople.
There's a new little champagnebar right up the street that we
know that couple and we'vehelped give them a little bit of
you know customer you know,send our customers there and try
(13:03):
to promote them, and there'ssome other little local bars
that we try to promote as well,so that we're kind of like a
walking district that can gofrom place to place.
Natalie Leding (13:14):
That's awesome and that really is the
Bentonville spirit.
I love hearing you say thatbecause it confirms what I
experience when I'm a visitor inthese places.
It feels like there'scamaraderie happening and
there's this underlying love forone another.
But I love hearing that yousupport the new champagne bar
and all the other businessesaround you, because Bentonville
(13:36):
really prioritizes the local andmaking people feel so welcome.
So, yeah, thank you for being apart of that story.
Are there any special thingsthat you're looking forward to
in the future and what's comingup for Ramo?
Laura Gheen (13:53):
that you're looking forward to in the future and
what's coming up for ramo?
Well, um, yeah, we, we lovedoing the events, so we are, um,
doing more and more wine events, more tastings, um, more wine.
Travel is up is what's goingforward, and so, uh, yeah, come
by and see what's going on andwe might give you an idea of
where to go next.
Natalie Leding (14:12):
So you guys help people plan trips.
Laura Gheen (14:15):
We don't yet, but that's my goal is to do a little
bit of wine travel and helporganize some trips.
So that's my future for Ramo.
Natalie Leding (14:26):
That's amazing, Awesome.
Well, I love that and I lovethat our listeners have been
able to get a little taste ofRamo today.
Hope that everyone listeninggets to experience it when
you're here in town.
Laura, thank you so much forjoining us.
Is there any way people canstay connected to you?
Laura Gheen (14:43):
Sure, we do have a website and we are a presence on
social media as well, and youcan just look up Ramo and we're
right there.
Love it, yep, awesome, thankyou?
Natalie Leding (14:55):
Yeah, thank you.
If you guys are looking for anymore information on Bentonville
in particular, you know to goto visitbentonvillecom or follow
us online at Visit Bentonville.
Thank you guys, so much forlistening and I will see you in
the next one.
Bye.
Welcome back to A New American Town.
I'm your host, Natalie, and weare proudly presented by Visit
Bentonville.
Today, we're diving into one ofthe staples of Bentonville's
food and wine scene, Ramo d'Olivo.
From its beginnings as a cozywine bar and olive oil shop to
becoming a gathering place forlocals and visitors alike, has
been a part of Bentonville'sdowntown story for years.
(00:31):
I'm joined by its founder andowner, Laura Gheen, who will
share the bar's origin story,their journey into the wine
business and what makes thisplace so special for our
community and for our guestsdiscovering Bentonville for the
first time.
Thank you so much for joiningme, Laura.
Thank you for having me,Natalie, so excited to talk
about Ramo and dive in.
It is one of my favorite placeshere in Bentonville and it is
(00:53):
so special and so different fromanything.
So for anyone that's never beenbefore, would love for you to
set the scene and what is Ramoall about?
Laura Gheen (01:02):
Well, thank you for being a patron.
We appreciate that and that'sexactly why we invented it and
proceed with our cozy, invitingatmosphere.
We used to be closer to townand this is a new location for
us, but we've been there for twoyears.
It's a work of passion.
(01:24):
Two years, it's a work ofpassion.
We started Ramo because we hadnowhere else to go to have a
glass of wine and a charcuterieboard and sit outside and meet
with our friends.
So basically, that is thepremise of Ramo, and you
accomplished that.
Natalie Leding (01:41):
My husband and I have gone so many times to just
sit on the patio with our dogand drink wine and charcuterie,
so I love that.
My husband and I have gone somany times to just sit on the
patio with our dog and drinkwine and charcuterie, so I love
that that passion has trickleddown to so many more people that
need that.
And I just want to say you'restill close to town.
It's not like you're that far.
You used to be like right offthe square, but you're still
right by the momentary and overin that area.
(02:02):
So you're in such a cute itused to be a house.
Laura Gheen (02:07):
Yeah, from what I've heard, it's one of the
older homes in Bentonville itwas built in the 1800s, but
before we moved in it was a lawoffice and we have lots of
patrons that come in and saywell, I took dance classes here,
so it was a dance studio at onetime as well.
And yeah, it's not far.
We're just like a block fromthe library, we're walking
(02:29):
distance to the Momentary, we'reacross the street from
Peddler's Pub.
Natalie Leding (02:33):
We really feel like we're the neighborhood
niche bar and, honestly, withall the construction and as
downtown has changed so much, itjust keeps expanding out that
one day, ramo, you know everyonewill be like that's downtown.
What do you mean?
I mean it feels like downtown,exactly.
I love that.
Yeah, your space is so unique.
How long have you guys been inbusiness?
Laura Gheen (02:54):
So we are in our 11th year of business the new
location.
We just celebrated two years inAugust and it's been actually
an amazing move for us.
We were a little nervous aboutmoving away from the square, but
business has never been better.
We're uniquely ourselves, we'renot attached to anything else,
(03:16):
so we have a little bit ofparking.
Obviously, you can ride yourbike, bring your dogs and we're,
you know, right there in themiddle of a neighborhood, so we
have tons of neighborhoodtraffic.
You know, Momentary, AirBnbs,it's.
It's just really been a greatlocation for us.
Natalie Leding (03:32):
Yeah, it is.
I love sometimes I'll seepeople walking around and
they've just been over to Ramoand they have a brown paper bag
with a wine bottle and they'regoing back to their Airbnb and
spending an evening together andit always makes me smile
because it really adds to thewhole experience of you're
coming here as a local or avisitor and supporting a local
(03:52):
shop.
So it's really special.
So the name itself , I feellike, is really unique and there
has to be a story behind it.
So I'd love to know where didthat come from?
Laura Gheen (04:03):
Well, there's a little bit of a story.
We started thinking when wefirst were going to open Rama
and we kind of nicknamed it Ramo, because of where we live.
You know, a little bit hard fora southern accent to say Romo
de Livo.
Natalie Leding (04:20):
Oh, and I was saying Olivo, it's okay, almost
everyone does that.
Laura Gheen (04:24):
I mean, even I did in the beginning.
So we wanted something to dowith olive, olive oil, olive
branch, and every name was taken.
And we had a friend visiting usand he's like you know, you
should use Google Translator andsee what it is in Italian.
So that's how we got the nameRamo, ramo di Livo, which is
basically the olive branch inItalian.
(04:46):
But because people had a hardtime pronouncing it and not just
here all over we decided tokind of simplify it and just
call ourselves Ramo.
So we rebranded when we moved.
Natalie Leding (04:57):
Oh, so it's just Ramo now, oh wow, make it easy,
oh my goodness, yeah, I mean,that's what we all call it here,
so that does make it easy.
And your neon sign you can'tmiss it.
It's beautiful.
Thank you, yeah, you're welcome.
So yeah, you kind of were justtalking about the olive oil
aspect.
We've been talking about wineand charcuterie, but you have a
huge front room full ofdifferent olive oils.
Laura Gheen (05:20):
Tell me more about that.
So the original concept that wehad was that we were going to
be an olive oil shop with asmall wine bar, and what turned
out to be our backbone of ourbusiness is the wine bar, the
gathering spot.
So we are now a nice size winebar with a small olive oil shop.
When our town allowed it, webecame a wine shop as well, so
(05:41):
that has really grown.
So the front room is mostlywine, some olive oil and
balsamics and, yes, it is thelittle retail link in the
neighborhood for the brown bags.
So we have people coming andrefilling their olive oils and
buying a bottle of wine, and youhave the things to make dinner,
which is kind of what ourconcept was, yeah, originally
(06:05):
it's a perfect place to go andgrab a quick gift and a really
unique gift too.
Natalie Leding (06:09):
You can't find any of that anywhere else, so
it's so special.
Laura Gheen (06:12):
You're welcome, and we do custom gift too.
You can't find any of thatanywhere else, so it's so
special.
You're welcome and we do customgift bags.
We're really busy during theholiday season making all kinds
of custom gift boxes and bagsand corporate gifts and whatever
people need.
Natalie Leding (06:26):
Should people just reach out to you in advance
to schedule that out?
Laura Gheen (06:29):
Absolutely Give us a couple of weeks to get it
together.
We've done up to 150 forcorporate gifts.
We do private events as well.
We can service a lot of areasthat way.
Natalie Leding (06:50):
Wow, what's your favorite.
Laura Gheen (06:51):
All the fruit balsamics.
They all come from CentralCalifornia, from this one farm.
I buy directly from the growersand it's all organic, it's
delicious, so I love all ofthose.
The aged balsamic has to belike everyone's favorite because
it is truly delicious and it'swell-priced because it does come
(07:12):
from Italy.
Delicious and it's well-pricedbecause it does come from Italy.
As far as olive oils, the onesthat we sell now are our
favorites.
Like all of them are ourfavorites.
We had a lot more, but once wemoved we just kind of paired
them down to our favorites.
If you like, a flavored, onekind of partial to the lemon.
I love the flavor of lemon, butwe have unflavored olive oils
(07:34):
that are absolutely deliciousand I love the organic Arbequina
as my go-to.
Natalie Leding (07:40):
And it seems like you can do so much with
that, like all the olive oilcakes and like making it in
desserts.
Now, like the lemon olive oilwould be so good in a lemon cake
, definitely.
So how do you overall curateyour wine list?
Laura Gheen (07:57):
That's a good question.
That's one of the reasons, youknow, it took me a time to get
here today is because I have Ibuy from at least six different
sales reps, distributors, winedistributorships and they come
in and they show me wines.
We taste wines, we talk aboutwines, we talk about regions, we
(08:18):
talk about what we don't have,what we need, what people are
asking for, and we literallytaste and decide which wines to
put in our shop and we reallytry to stay away from what might
be in a big box store or asupermarket.
So I try to make it moreboutique things that they
wouldn't find necessarilyeverywhere else, and one of the
(08:41):
reasons why our wine shop hasbeen so successful we did.
We have all these rotatingshelves If something doesn't
sell, we just go on to somethingelse, so there's always new and
different, and that's our goalas well.
Natalie Leding (08:56):
Yeah, and that brings people coming back too,
to see what's new, what'sdifferent and what they can try.
Now Do you guys still offeryour spaghetti nights?
Oh yeah, we do Tell ouraudience more about those.
Laura Gheen (09:09):
We do a spaghetti night and it is my homemade
sauce.
It kind of started as ourbartender James, who everyone
knows, saying Laura, you knowour slowest night of the week,
you should make your spaghettiand maybe we'll sell a few.
And I'm like, all right, well,let's try that.
So Monday night was our slowestnight, so we started doing it.
(09:31):
We would sell maybe 10 or 12.
Now it's become such a thing.
We used to only do it in thewinter, now we do it year round.
We recommend reservationsbecause we sell out and we
really can't accommodate all thepeople that want it, and it's
become quite a thing a localfavorite?
Natalie Leding (09:51):
Yeah, it really has.
So it's still on Mondays.
Oh yeah, okay.
Laura Gheen (09:54):
And what time.
So definitely call for areservation, because we sell out
and we book out.
We start around five and, untilit's sold out, typically around
eight.
Natalie Leding (10:07):
But we used to be able to do walk-ins, but we
just can't anymore yeah, well,all the other nights of the week
there's still so much happeningand so much that ramo offers.
Your menu has such a greatselection of bites and treats
and snacks.
Um, what are your favorites onthe menu, other than your
spaghetti, of course?
Laura Gheen (10:25):
well, um, all the, all the bites we design just to
be easy to go with wine or aglass of beer.
I really am partial to ourhummus plate.
We make that fresh every day.
I just find it fresh.
We put vegetables with it andit's just an easy thing to munch
on.
Natalie Leding (10:45):
It is very fresh .
I've had it before and I didnot know that you made it
in-house, but it definitely isapparent, because it tastes like
nothing I could get at anystore.
So it's, it's so good, and Ilove the charcuterie too, of
course.
Why do you think that Roma hasbecome such a staple in
Bentonville?
Laura Gheen (11:04):
I think what it's, because we're consistent, we are
who we are.
Our bartenders, managers havebeen there since the beginning.
We are a family.
You know we're a team and youknow we hopefully present that.
As you know, we are thecommunity and Ramo is part of
the community and coming thereis just.
(11:26):
You know what you expect.
You know we don't change thatmuch, so it's cozy, yeah.
Natalie Leding (11:33):
Cozy, reliable, absolutely.
For someone visitingBentonville for the first time,
what kind of experience do youthink they can expect when they
come to Romo?
Laura Gheen (11:42):
Well, we try to greet everyone and make them
feel right at home and you knowwe're really good at talking to
people and signing them up for awine club or a tasting.
So, hopefully and we like tointroduce people to other people
we have a lot of friendshipsthat started in Ramo and people
tend to feel pretty comfortablethere right away.
Natalie Leding (12:03):
Yeah, absolutely .
How do you feel like what Ramohas done has really shaped the
hospitality and wine scene inBentonville in particular?
Laura Gheen (12:14):
Well, I'm not sure if it's shaped Bentonville, but
I know it's shaped us and we arepart of Bentonville.
I mean, we've learned so muchourselves about wine over the
last 10 years and just thatexperience and having a place
where people can try new things,that's always been our goal.
We have a rotating list, evenon our wine, just so people can
(12:40):
try new things all the time.
So it's not the staid list thatyou might find at a restaurant
that they don't change veryoften.
Hopefully we've inspired otherpeople.
There's a new little champagnebar right up the street that we
know that couple and we'vehelped give them a little bit of
you know customer you know,send our customers there and try
(13:03):
to promote them, and there'ssome other little local bars
that we try to promote as well,so that we're kind of like a
walking district that can gofrom place to place.
Natalie Leding (13:14):
That's awesome and that really is the
Bentonville spirit.
I love hearing you say thatbecause it confirms what I
experience when I'm a visitor inthese places.
It feels like there'scamaraderie happening and
there's this underlying love forone another.
But I love hearing that yousupport the new champagne bar
and all the other businessesaround you, because Bentonville
(13:36):
really prioritizes the local andmaking people feel so welcome.
So, yeah, thank you for being apart of that story.
Are there any special thingsthat you're looking forward to
in the future and what's comingup for Ramo?
Laura Gheen (13:53):
that you're looking forward to in the future and
what's coming up for ramo?
Well, um, yeah, we, we lovedoing the events, so we are, um,
doing more and more wine events, more tastings, um, more wine.
Travel is up is what's goingforward, and so, uh, yeah, come
by and see what's going on andwe might give you an idea of
where to go next.
Natalie Leding (14:12):
So you guys help people plan trips.
Laura Gheen (14:15):
We don't yet, but that's my goal is to do a little
bit of wine travel and helporganize some trips.
So that's my future for Ramo.
Natalie Leding (14:26):
That's amazing, Awesome.
Well, I love that and I lovethat our listeners have been
able to get a little taste ofRamo today.
Hope that everyone listeninggets to experience it when
you're here in town.
Laura, thank you so much forjoining us.
Is there any way people canstay connected to you?
Laura Gheen (14:43):
Sure, we do have a website and we are a presence on
social media as well, and youcan just look up Ramo and we're
right there.
Love it, yep, awesome, thankyou?
Natalie Leding (14:55):
Yeah, thank you.
If you guys are looking for anymore information on Bentonville
in particular, you know to goto visitbentonvillecom or follow
us online at Visit Bentonville.
Thank you guys, so much forlistening and I will see you in
the next one.
Bye.
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