Restaurants in Jackson

As barbecue season ignites the lawns of America, even un-aproned cooks can grill more than their suspicious enemies with hearty options from Super Suppers such as blue-cheese bacon burgers or grilled Indian chicken. Super Suppers pairs a no-nonsense, rotating menu with no-nonsense pricing. Regular-sized entrees ($14) are intended for 3–4 diners, and full-size entrees ($28) feed six or more. Start a new tradition in the kitchen with mom's marvelous meatloaf, composed of lean ground beef with savory bell peppers, onions, breadcrumbs, and a boldly spiced tomato sauce. Though known for its featured entrees, Super Suppers also carries sides, appetizers, and desserts that can fill out an otherwise-exposed dinner table.

Captain John's menu comes fully loaded with a selection of sauced wonders that will warm the heart of even the most callused barbecue veteran. The barbecue dinner plate, the belle of Captain John's Barbecue ball, comes loaded with either pork ($7.99) or beef ($8.29), tangy sauce, and coleslaw on a toasted bun with a side of barbecue beans and fries. Bone nibblers need look no further than the half-slab rib plate (complete with beans, slaw, potato salad, and a toasted bun, $11.95), while the smoked turkey leg ($6.39) is a rustic feast ideal for menacingly pointing at terrified peasants in the style of your favorite tyrannical 13th-century meat baron. Wash it all down with an apple- or peach-fired pie ($1.99), the only dessert clinically proven to combat post-barbecue depression, or, as it's known colloquially, the sauce-fits.

"A staple" of the downtown Memphis restaurant scene for almost 90 years, according to Memphis Flyer, Jim's Place Grille transplanted its menu of expertly executed chops, sandwiches, and seafood to its current Collierville address in 2010. But under the steady hand of the Taras family, which has overseen the eatery almost since its opening in 1921, Jim's continues to sate diners with hearty, continental-influenced fare.

In the kitchen, chefs put Greek twists on steak-house staples, crafting burgers from seasoned ground lamb and grilled pita bread and charcoal-grilling skewered pork for the family souflima recipe. (According to a 2011 review in Memphis magazine "this dish proves the cooking adage that simple is best," infusing "the taste of oregano, salt, and cracked pepper" into "each tender slice.") Certified bartenders mix specialty cocktails, tap draft beers, and pour wines from an extensive list.

Meals commence in the spacious dining room, where paintings of creeks babbling, waterfalls cascading, and fishermen reading the classifieds to lazy rivers help to create a soothing ambiance. Elsewhere, the private dining room accommodates up to 60 guests with custom menus for seated dinners or up to 80 guests for standing cocktail parties.

Zaytoon Mediterranean Grill's cooks prepare traditional Mediterranean cuisine using healthy, natural ingredients. They crown pita pizzas with olive oil and wild thyme; fry crisp falafel; and roast hormone- and antibiotic-free beef from local cattle for shawarma pita wraps. At meal's end, sip a Turkish coffee or nibble on a housemade walnut baklava.