Home » NEWS » Dining

Dining

New steakhouses heading to Coast

By LISA MONTI In the heart of the seafood loving Mississippi Coast, where menus tend to be top- heavy with shrimp, oysters, crabs and fish dishes, a couple of new restaurants are specializing in sizzling steaks served with traditional sides and top brands of wine and liquor. In Pass Christian, restaurateur Thomas Genin has opened a small steakhouse on the ...

Read More »

Biloxi Brewing gets its own production facility

By LISA MONTI Mississippi’s newest craft beer maker is about to start production in its new facility, a converted warehouse on Bohn Street in Biloxi. Biloxi Brewing Co. has been contracting with Lazy Magnolia Brewing Co., the oldest beer maker in the state, to make its products at the facility in Kiln. Production began in April 2015. Biloxi Brewing was founded ...

Read More »

Bonanza in Tupelo is one of only 12 left nationwide

By DENNIS SEID / Daily Journal TUPELO – The familiar red roof and sign at the Bonanza restaurant on South Gloster Street have been a welcome sight for more than 40 years to diners, many of whom have gotten into a familiar and comfortable routine. For example, if Albert Fears isn’t on the grill cooking a steak, some of the ...

Read More »

Doe’s replicating its steak and tamales formula

By JACK WEATHERLY  Doe’s Eat Place made a name for itself by keeping it simple. And in this 75th year for the Greenville steaks and tamales eatery, it continues to prove that an original can be replicated. Two franchises will be opened in metro Jackson, making 10 thus far in four states, according to Charles Signa, president of Doe’s Inc. ...

Read More »

Coming full circle in Livingston?

By JACK WEATHERLY  This Town of Livingston dates to 2014. That was about 190 years after the original  Livingston was created and long after it disappeared. Now, its eighth and ninth buildings are under construction. A Sal & Mookie’s will open in the upscale development at the intersection of Highways 463 and 22 in the rolling hills of Madison County. ...

Read More »

Attorney drops lawsuit over choking on Popeyes chicken

A Mississippi attorney has dropped his lawsuit against Popeyes Louisiana Kitchen after he says he choked on a piece of chicken when the fast-food restaurant failed to provide him a knife in the drive-thru. Paul Newton Jr. of Gulfport tells The Sun Herald Thursday that he decided not to pursue the matter further citing “extreme comments” directed at his family. ...

Read More »

Steve Grantham’s long, winding road to beerdom

By JACK WEATHERLY Steve Grantham Jr. has brewed up a plan to put a private-label beer in Outback Steakhouses, starting with the nine he owns and shooting for many more restaurants and other establishments. Meanwhile, Lucas Simmons has been producing for two years at his Lucky Town Brewing Co. Now the two Jacksonians’ paths are converging. The result will be ...

Read More »

Weevie Road: a ‘high-octane golden ale’

By JACK WEATHERLY  “I have a feeling it’s going to be a big hit,” said brewmaster Lucas Simmons. “It’s going to be an easy-drinking but a little bit higher-octane golden ale.” The alcohol by volume will be 6 percent to 6.5 percent, he said. The mystery brew? Weevie Road. The first batch born-on date is expected to be in February. ...

Read More »

Papa Murphy’s wants to expand in Mississippi markets

By LISA MONTI The Papa Murphy’s pizza chain, which sells fresh, hand-crafted pizzas that cus-tomers bake at home, is looking to expand in the Jackson area and in other Missis-sippi markets. The Oregon-based Papa Murphy’s Holdings Inc. was founded in 1981 and operates more than 1,500 franchises and corporate fresh pizza stores across the country and in Canada and the United ...

Read More »

Hotel Vue names new chef

Brad Seyfarth was recently named Executive Chef for Hotel Vue located Natchez. The announcement was made by Wendy Grandin, General Manager of the 91-room property. Seyfarth previously served as Executive Chef at Monmouth and Dunleith Plantations. His primary responsibilities include managing all aspects of the culinary department while promoting southern hospitality and maintaining the highest quality food standards.

Read More »