By now you’ve seen the new Corner Bar sign that replaced Parrish’s at 1002 E. Jackson Avenue. Former owner Parrish Baker had been searching for a buyer for quite some time and finally found one a few months back.
A revamped menu debuted a couple of weeks ago, featuring items such as grilled cheese bites, grilled sandwiches and burgers. The kitchen is open Monday through Saturday for dinner as well as Fridays and Saturdays for lunch.
Produced by the Department of Nutrition and Hospitality Management at the School of Applied Sciences of the University of Mississippi, Square Toast for Scholarships, taking place Thursday, November 3, from 5:00 p.m. to 9:00 p.m. around the Oxford Square, is a walking food and wine tasting, which supports the University through ticket sales.
Some of this year’s participating food vendors include Olivia’s Food Emporium, Irie’s, McEwen’s, Two Stick Sushi, Taylor Grocery, My Michelle’s, Party Waitin’ to Happen, Panini, Old Venice Pizza Co., Proud Larry’s, Rib Cage, Round Table on the Square, Soulshine Pizza Factory, South Depot Taco Shop, Turkuaz Cafe, Emileigh’s Kitchen and more.
For complete details and a link to purchase tickets ($50/pp), visit the official Square Toast website here.
Tacky Shack on Jackson Avenue is known for its big burgers with multiple toppings, fries, onion rings and endless milkshakes. But, this Wednesday, the restaurant will debut something a bit healthier—a full line of salads—with an option to build your own.
From chef to cobb to steak to caesar, eight salads will be on offer with the option to add on five different types of protein, such as salmon filet and grilled ribeye steak. The build-your-own option allows you to choose your own greens, toppings and dressing.
All salads will be available for dine in or takeout. Check out the attached menus to find out more (prices subject to change).
On Wednesday, November 2, from 4:00 p.m. to 6:00 p.m., in celebration of Honey Bee Bakery’s 3rd birthday and its grand opening for dinner, Oxford is invited to an afternoon “Friends of Honey Bee” party filled with delicious food created at the bakery; a showing of artwork from local artists; music; and wine.
Similar to lunch, every dish offered at dinner is homemade, southern, simple, affordable, and utilizes local ingredients whenever possible. A renovated and redesigned dining room helps promote an intimate dining experience, and the bakery is also now licensed for brown bag services, so feel free to bring a bottle of your favorite wine when you try out the new dinner menu.
Honey Bee Bakery is no longer serving breakfast during the week, but the weekend brunch is still offered Saturday and Sunday until 2 p.m. The bakery’s new hours are Tuesday 11 a.m. to 5 p.m., Wednesday through Friday 11 a.m. to 10 p.m., Saturday 8 a.m. to 10 p.m., and Sunday 9 a.m. to 2 p.m.
It’s finally here! The EatingOxford.com Two-Year Anniversary event is happening this Thursday, September 29, from 7:00 p.m. to 9:00 p.m. at The Powerhouse. Many of you have already secured your tickets online at www.EatingOxford.com or at The Powerhouse. You can also purchase them at the door on the night of the event for only $10.00! Don’t forget that 75% of your admission price will be donated to The Pantry.
An on-site food-themed raffle will occur every 30 minutes, so bring a few extra dollars to win some fabulous prizes such as gift certificates for Ravine, Tacky Shack, My Michelle’s Tribecca Allie Cafe, Firehouse Subs, Kabuki, Old Venice and Colonel’s Quarters at Castle Hill; gift packages from Rocky Mountain Chocolate Factory and Old Thyme Farms; and a variety of unique cookbooks!
There are a few restaurants that I’m waiting to hear final word from, but as of today, you can start gearing up to sample deliciousness from the following local eateries (in alphabetical order):
Looking forward to Eating Oxford with everyone on Thursday!
credit: Bob Chamberlin/L.A. Times
In a large bowl, whisk the cream, powdered sugar and vanilla until soft peaks form. Cover and refrigerate until needed; the chantilly cream can be made up to 1 hour in advance.
Pain perdu and assembly
4 eggs
2 tablespoons sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
1/2 cup half-and-half
1/4 cup brandy
Peanut oil for frying
6 slices Texas toast or country white bread cut into 3/4-inch thick slices
Powdered sugar, fresh berries and/or Chantilly cream to garnish
1. In a large bowl, whisk together the eggs, sugar, vanilla, salt, half-and-half and brandy until thoroughly combined to make the batter.
2. Add enough oil to come up the sides of a deep cast iron skillet by about 1 inch. Heat the oil until a thermometer inserted reaches 325 degrees.
3. Halve the bread slices diagonally. Dredge a couple slices in the batter until both sides are thoroughly soaked. Lift the slices out of the batter and allow to drain briefly.
4. Carefully place the bread into the fry oil and fry each side until golden-brown, approximately 1 minute per side.
5. Remove the toast from the oil and drain on paper towels. Repeat with the remaining slices until all are fried.
6. Serve the pain perdu, three pieces to a plate. Garnish as desired. The restaurant serves the dish topped with powdered sugar, berries and chantilly cream.
Each of 4 servings: 675 calories; 13 grams protein; 45 grams carbohydrate; 2 grams fiber; 46 grams fat; 20 grams saturated fat; 305 mg cholesterol; 14 grams sugar; 566 mg sodium.
After a summer hiatus, Taylor Grocery has started its lunch service again Monday through Friday from 11:00 a.m. to 2:00 p.m. Plate lunches include items such as spaghetti, hamburger steak, smoked chicken, and fish plates to accompany a variety of veggie side items.
For more information, visit the Taylor Grocery website.
Keep an eye out for the Tubbs Tailgate Patrol during today’s Grove festivities. They’ll be distributing free samples of pepperoni poppers, stromboli and 3″ Italian heroes courtesy of 6 ‘N Tubbs on Jackson Avenue.
Know of another restaurant distributing free samples in The Grove? Let me know about it at foodie@eatingoxford.com.
Tonight kicked off the first dinner service for Honey Bee Bakery.
The new dinner offering will take the place of breakfast during the week (brunch will still be available on the weekends until 2:00 p.m.) and includes a selection of soups, salads, small plates and large plates. Dishes such as the bruschetta, topped with local tomatoes, olive oil and basil can lead you into a salad with sundried cherries, baked goat cheese and chopped bacon before you wrap things up with a main course such as pan-fried tilapia, flat iron steak or Peruvian potato empanadas.
Honey Bee Bakery’s new hours are Tuesday 11:00 a.m. to 5:00 p.m., Wednesday through Friday 11:00 a.m. to 10:00 p.m., Saturday 8:00 a.m. to 10:00 p.m. and Sunday 9:00 a.m. to 2:00 p.m. (during open hours lunch is 11:00 a.m. - 2:00 p.m. and dinner is 6:00 p.m. – 10:00 p.m.)
Round Table on The Square at 132 Courthouse Square recently introduced a new pared-down menu. The plate lunches have been removed to make room for a new lineup of sandwiches, which includes a pulled-pork BBQ sandwich, BLT, a 6-inch shrimp po-boy called the Dirty Cajun, a Philly cheesesteak sandwich, and more. The appetizer menu features items such as fried green tomatoes, Delta tamales and BBQ nachos.
For more information, find Round Table on The Square on Facebook.
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