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Ocean Springs chef makes James Beard list for South’s Best Chef

By LISA MONTI Chef Alex Perry, owner of the Modern American restaurant Vestige in Ocean Springs, was shocked to learn he was chosen as a semifinalist for the James Beard Foundation’s Best Chef in the South. A chef in Biloxi saw Perry’s name on the list and called him with the news that he was in the running. “You can ...

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Newk’s co-founder Lori Newcomb dies

  Newk’s Eatery has shared the passing of Lori Newcomb, Co-founder of Newk’s Cares and wife to CEO and Founder of Newk’s Eatery, Chris Newcomb. Lori was diagnosed with Stage IIIC ovarian cancer after her 43rd birthday in February of 2013. For six years, she fought a brave battle. In 2014, Lori established Newk’s Cares, the philanthropic arm of Newk’s Eatery. ...

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Reunion adds Nguyen, Traylor to culinary team

Reunion Golf & Country Club Executive Chef William “Billy” Kistler (center) recently announced Sous Chef Tho H. Nguyen (left) will lead the club’s fine-dining restaurant, Kristie’s, and Sous Chef Rick Traylor will lead casual dining restaurant and pizza bar EJ’s. Nguyen is a graduate of California Culinary in San Francisco with a degree in Culinary Arts & Nutrition. He moved ...

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Bay attorney helps put new restaurant group together

A Coast attorney is shuttling between Bay St. Louis, Louisiana and Philadelphia, Penn., where he is helping to restructure a restaurant group founded by celebrity chef Jose Garces. Ronnie Artigues is one of the new owners who bought the Garces Restaurant Group out of bankruptcy in July and is serving as CEO of the new venture. Garces, a James Beard ...

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Nicaud set to open restaurant in Bay St. Louis

By LISA MONTI The Nicaud family’s restaurant group that spans the coast and dots the state is about to add a new one this spring. Chef Field Nicaud is returning to the Coast from New York to open a steak and oyster restaurant at 111 Main St. in Bay St. Louis. It’s the same space where the Old Cuevas Bistro ...

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Table 100 co-founders Latham and Roberts become full owners of restaurant

Table 100 co-founders Bill Latham and Al Roberts are pleased to announce they have now assumed full ownership of the recently remodeled restaurant, buying it from parent company Eat Here Brands on Dec. 31. Latham and Roberts also co-founded Eat Here Brands and Babalu, which has eight restaurant locations, including the original in Jackson. “We’re excited to take the reins ...

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Kistler named executive chef at Reunion

William “Billy” Kistler was named executive chef at Reunion Golf & Country Club in Madison. Kistler will oversee and develop menus for Reunion’s dining venues. Kistler was an assistant for the late Reunion Executive Chef Rene Bajeux. Kistler is a graduate of the culinary arts program at Johnson & Wales University, and has experience at Kiawah Island Club in South ...

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‘Moveable feast’: food hall debut attracts throngs

By JACK WEATHERLY “It was the hardest soft opening ever. It was crazy,” said April Baucum, a mixologist at the Gold Coast Bar. She was not alone in that sentiment. She was helping to hold down one of the nine vendorships in the new Cultivation Food Hall. Friday and Saturday were supposed to be the “soft days,” leading up to ...

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Amanda Spradley promoted to general manager at Babalu Fondren

Babalu in Jackson’s historic Fondren District has promoted Amanda Spradley to the position of general manager. She will oversee all daily operations of the restaurant, which is the first and original Babalu location for the brand that has now grown to eight locations across the South. Spradley has worked extensively in the hospitality industry in both Jackson and Memphis, including ...

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Cultivation Food Hall offers variety of cuisines

By JACK WEATHERLY Cultivation Food Hall will open this weekend in The District at Eastover and feature nine artisanal vendors. It has been developed in consultation with St. Roch Market in New Orleans, one of the pioneers in the food hall movement. Cultivation Food Hall is on the ground floor of the BankPlus Building and encompasses 8,260 square feet, not ...

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