The restaurant Sal & Mookie’s has played a large role in the renaissance of the Fondren area of Jackson. Now, a group of restaurateurs on the Coast are looking to do the same for an area of Biloxi.
Jackson-based restaurateurs Jeff Good and Dan Blumenthal, owners of Sal & Mookie’s New York Pizza & Ice Cream Joint, have entered into their first licensing agreement for the Fondren-based eatery that originally opened in April 2007.
The agreement, executed between Sal & Mookie’s, LLC and RKBM Restaurant Group, provides RKBM with all the intellectual property, recipes, branding elements and trade secrets with which to design, build and operate their own location under the Sal & Mookie’s masthead. RKBM is led by the husband and wife team of Bruce & Rebecca Lacey, alongside business partners Matt & Kandi Helms.
Good, Sal & Mookie’s managing partner, said, “What a wonderful way to celebrate our seventh anniversary with the announcement of our agreement to work with Bruce and Rebecca and their team as they bring our ideas to the heart of the Gulf Coast. They are an amazing couple and we have enjoyed our work with them thus far. This is new for both of us, and I cannot say enough about the character and work ethic of these two. They are going to hit a home run — a fitting analogy since they will be opening alongside the new Biloxi baseball park!”
The Biloxi location of Sal & Mookie’s will be located at 110 Lameuse Street and will be all new construction.
“We chose this location because of its excellent visibility from Highway 90 and the fact that it is at the foot to Lameuse Street and adjacent to Biloxi’s Town Green property, the home of so many wonderful community events. We want to be a part of rebuilding Biloxi and we cannot think of a better place to do it,” Rebecca Lacey said.
Bruce Lacey added, “We are taking all of the unique and wonderful elements of the Sal & Mookie’s in Jackson — the painted wooden exterior, the wrap around deck, the big exhibition kitchen, the kid-friendly viewing area of the pizza ovens, the ice cream scoop shop in the dining room, and all the classic New York images and touch points — and are bringing them into a newly constructed building built to post-Katrina code and designed to enhance the business corridor where we will be located.”
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