Back Yard Burgers serves up North American Black Angus burgers hash-marked to order on genuine flame-licked grills. Third-pound patties dress for dinner with lettuce, vine-ripened tomatoes, red onions, dill pickles, and a condimental trio of ketchup, mustard, and mayo ($3.59). Or gussy up for patty prom with premium add-ons such as coleslaw, chili, sautéed mushrooms, bacon, and more ($0.35–$0.60 per topping). The grill masters also flip the first white meat, prepping Hawaiian chicken sandwiches with grilled pineapple, mustard, mayo, and lettuce ($4.09). Away from the flames, feel free to enjoy a loaded baked potato ($2.79) and a wide range of pairable plates such as chili cheese fries ($2.59 for regular size), garden salads ($2.19), and sweetly baked fruit cobblers ($1.99).
Dishing out all-you-can-eat portions, Barnhill's Country Buffet provides families with a friendly place to feast, offering a spread of comfort cuisines designed to sate appetites both big and bigger. Wander the sleek, spot-lit countertops to seek out servings of fried chicken, vegetable medleys, fresh seafood, hot bread, and homey biscuits, or skip straight to the dessert bar to make a sweet start and work backward to an entree ending. Vegetarians will find themselves in herbivore heaven at a salad bar stacked with 15 toppings, potato salad, and fresh fruit, and protein lovers can pull up a stool at the carved-meat bar to drown their sorrows in a slice of steak, a slab of ribs, or a tall glass of pot roast. With an ever-changing array of cuisines, including special themed-meal nights, Barnhill's creates an atmosphere where dining companions of many differing tastes can come together and bond over their mutual disdain for leftovers.
Back in 1965, Buzz and Helen Baudo took a stab at diversifying the restaurant scene of West Tennessee. The little pizzeria they opened was not only the Baudos' first restaurant; it was also the first place in Jackson to serve pizza and Italian food. A quick success, they relocated and expanded the menu beyond pizzas to include old-school Italian cuisine and a few American classics. Nowadays, the daily menu starts off with crisp, toasted ravioli or a half-dozen oysters served rockefeller style. Everything is made on the premises from scratch using fresh ingredients bought locally whenever possible. Petite versions of entrees like eggplant parmesan or tortellini are available during lunch and dinner, while Baudo's favorites include baked grouper stuffed with shrimp and crabmeat and blanketed in a zesty vodka sauce or veal piccata in a lemon butter and caper sauce.