The Carlyle House has garnered accolades for the dishes of chef David Crews, who placed second at the Great Mississippi Seafood Cookoff and helped the establishment win three "Best Of" awards from Delta Magazine. This year's winter menu showcases the chef's creative comestibles and eternal battle against Jack Frost, tempting palates with the Dr. Pepper chili cheeseburger, which blankets ground beef in Dr. Pepper chili, cheddar, and an onion ring ($9). A study in layers, the grilled pimento cheese stacks roasted red pepper, sharp-cheddar spread, and Texas-smoked bacon on sourdough ($6). Alternately, herbivore-friendly fare such as the five-bean vegetarian chili surmounts hunger like a giraffe plucking the highest-growing pot of chili ($5). Post-main options treat patrons to genuine desserts, such as the mason-jar cake of bacon, chocolate, and cardamom whipped cream. While tucking in, diners can luxuriate in The Carlyle House's restored Southern architecture and swig libations from Lazy Magnolia brewery.
Hailing from humble beginnings in a renovated Mississippian gas station, McAlister's Deli has revolutionized the concept of fast food with healthy fare recognized by Parents in 2009. Premium ingredients, such as Black Angus roast beef and black forest ham, pile upon stuffed potatoes or artisan bread, sating hungers and silencing stomachs before they recite bank-account numbers. As patrons wait for servers to deliver meals, they sip signature sweet tea, swirled together onsite daily from pure cane sugar and a rainforest-certified black-tea blend as dictated by a closely guarded recipe.
A café, coffee roaster, and bakery, Pastiche is suffused with the aroma of freshly baked bread and entrees cooked from scratch. The fine-dining, four-course dinner serves twosomes an ever-changing menu of house-roasted meats, appetizers, and desserts under the flickering glow of candles and a moon whose dimmers have been set to “romantic.” Meals commence with appetizers such as cheese plates or meatballs, followed by mixed-green salads awash in house-made buttermilk ranch or herb vinaigrette dressing. Entrees including coq au vin or pork tenderloin are sidekicked with au gratin potatoes and house-made bread serving both as a butter canvas and plate-squeegee. Cap off meals with freshly made tiramisu or turtle cheesecake paired with a specialty coffee or frappe. Diners can take advantage of the no-fee BYOB to augment their meal with preferred sips of suds or vino and take time to enjoy the annual Christmas in Canton "City of Lights" event.
The aroma of ribs slowly roasting over pure pecan-wood chips wafts through Uncle Fuller's BBQ as cooks assemble pulled-pork, beef-brisket, and sausage sandwiches slathered in savory sauce. The menu sticks to soul-satisfying fare, accompanied by homestyle sides such as baked beans and turnip greens. Diners have the option of eating in or carrying slabs of ribs back home and can also order meats and sides in bulk to provision large parties or one mildly peckish T. rex.
The pitmasters at Tays Barbeque have been barbecuing meats the old-fashioned way since the 1940s, when Millard Taylor opened first started serving up St. Louis-style ribs to the people of Columbia, Mississippi. What does "old fashioned way" mean? At Tays, it means hand-coating meat in a special dry rub, then letting it smoke for hours over a hickory-wood fire until the ribs are tender enough to break in half. The rest of the menu?comprised of recipes from two barbecue-loving families?gets just as much love and attention. Chefs smoke sausages and hot wings, compile pulled pork sandwiches, and carve up beef brisket for sale by the pound. All of Tays meats are served dry unless otherwise requested, and each is paired with two sides, like coleslaw or mac-n-cheese, a slice of bread, and a choice of original or spicy white barbecue sauce. Of course, man cannot live on smoked meat platters alone, which is why the chefs also serve up sweet helpings of banana pudding and peach cobbler, made fresh daily and topped with a choice of vanilla ice cream or an entire ham.