Jordan Pryor
Co-owner / espresso bar
An early riser from Walnut Ridge. Jordan has pulled shots since 2015 and still tastes the first espresso of every shift. ServSafe Food Protection Manager, trained in 2025.
We put the
kettle on.
Jordan and Ellie, a long-empty depot, and an idea for a place that felt like home.
A waiting room,
worth staying in.
We opened Third Rail in 2021 because Hoxie needed an early cup and a place to sit. The imagined 1912 depot had the bones: tall windows, old wood and a waiting room that had seen a lot of mornings. We kept the floorboards and gave the room a working coffee bar.
Jordan takes the first shift at the machine. Ellie starts the biscuits. Marcus keeps the pour-over bar going and brings musicians into the waiting room on Fridays. Nothing here needs to be hurried, except getting you back on the road when you ask.
Ellie Pryor
Co-owner / kitchen
Ellie grew up in Hoxie and learned biscuits in her grandmother’s kitchen. She keeps the dough cold, the breakfast hot and the regulars fed. ServSafe Food Protection Manager, trained in 2025.
Marcus Hale
Barista / Friday host
Marcus joined us in 2023 while studying in Walnut Ridge. He handles your pour-over and makes sure the guitar players have a fresh cup before the first song.
Black River Bakehouse
Our imagined Walnut Ridge bakery partner brings the croissants each morning. Ellie’s biscuits are made right here.
Ozark Switch Roasters
Our imagined Jonesboro roasting partner supplies a chocolate-forward house blend and a rotating coffee for pour-over.