The Guide

DESTINATION OXFORD CAR SHOW May 15 9 a.m. – 2 p.m. Free, various lots on the north side of the Square

OLE MISS BASEBALL VS. VANDERBILT May 15 | Swayze Field 4 p.m.

WOMEN OF WORTH MARKET Old Armory Pavilion May 15

OLE MISS BASEBALL VS. VANDERBILT Swayze Field May 15 | 1:30 p.m.

GOOD NIGHT MARKET Old Armory – Arts, Crafts other vendors June 4 | 5:00 p.m.

YART SALE. Old Armory Pavilion June 5 | 9:00 a.m. – 2:00 p.m.

MAY 16

Velvet Ditch Gran Fondo Bike Ride

7AM

This is the inaugural race for the Velvet Ditch Gran Fondo with a 20 mile, 45 mile and 70 mile course around Oxford and Lafayette County. Bike riders may sign up at bikers.com/46493

MAY 7

Historic Double Decker Bus Tours

3 p.m. & 4 p.m.

Imported from England to Oxford in 1994, the Double Decker buses are icons in the City of Oxford. Visit Oxford offers seasonal bus tours with local historians on Friday’s before home football and baseball games. The tour guides provide a trip through history, visiting points of interest on the University of Mississippi campus and around the City, including William Faulkner historic sites. Call 662-232-2477, email tourism@ visitoxfordms.com to reserve your seat.

COSMETICS

WHAT WE STAND FOR

You can access your beauty with ease. Each one of us is filled with beauty. This is not a beauty that you need to search for or “make” . It is in you and it IS you. We would love to show you how to see it for yourself. Trust that you’you’re in good hands as we show you just how accessible your beauty has been all along.

amyhead.com 662.513.0711 301 South Lamar Boulevard, Oxford

Mama Jo’s Country Cooking

The Soul of Oxford’s Food Scene

Story and photos by Jacob Palmer

NNestled at the intersection of Molly Barr Road and North Lamar Boulevard lies one of Oxford’s best restaurants for soul food and country cooking. If you drive by and you are not looking for it, you will chance to meet her, you will do nothing but smile. Mama Jo’s Country Cooking was started by Mama Jo and friends in 2006. Mama Jo focuses on down-home cooking and soul food. Some of her probably miss it. These places always seem to have the best food and people working there. The restaurant is named Mama Jo’s Country Cooking, and it is the soul of Oxford’s food scene. Mama Jo’s Country Cooking will give you the memories of your grandmother’s cooking and love when you walk in the door. The restaurant is named after Mama Jo, and if you ever get the cooking staples are fried chicken, smothered pork chops, turnip greens, mac and cheese, cornbread, and desserts like sweet potato pie. “We like to season our food with the fatback of the meat, salt and pepper. We want to make sure our food is always seasoned. If you don’t like seasoning, you are in the wrong place because we don’t cut any of it out,” said Mama Jo.

Mama Jo knew at an early age that she wanted to cook.

“I started cooking when I was 5 years old with my family. I just knew that is what I wanted to do and felt at home, and I thank God every day for blessing me with the ability to cook,” said Mama Jo. “The recipes that Mama Jo uses in her restaurant were passed down from her mother, grandmother, the Lord and she worked on over the years.”

“To be good at something, you have to practice, but with cooking, especially cooking for people that gift is given to you by God,” said Mama Jo. “As Mama Jo, as a mother and as a cook, cooking was something that was instilled in me at birth. It’s something I didn’t have to go to school for; I learned and improved over the years, but that natural gift of being able to cook was instilled in me when I was young, and I thank God every day for blessing me with the ability to cook.”

Mama Jo opened her fi rst restaurant location in 2006 at the intersection of Molly Barr and North Lamar, but the name for the restaurants came from her daughter.

“One day, we were sitting around, and my daughter came up to me after she watched the movie Fried Green Tomatoes, and said, ‘Mama, I know what we can name the restaurant,’ and we ended up naming it Mama Jo’s Country Cooking,” said Mama.

With the success Mama Joe has had over the years at the fi rst location, Mama Jo recently expanded and opened her second location, Mama Jo’s Country Cooking #2, in 2019, only a mile down the street. The second location is inside the Chevron Quick Mart on Molly Barr road. At both places, the food is served cafeteria-style.

Like all businesses in 2020, Covid-19 had an effect on Mama Jo’s forcing them to close down for a short amount of time. “Covid really didn’t do much to hurt Mama Jo’s #2, but it hit us pretty hard at Mama Jo’s #1, and we have been trying to establish it back to where it was before the virus. God has blessed us so much to keep the door open and still serve people food,” said Mama.

Mama Jo’s Country Cooking is not one of those restaurants that try to be something they are not. Mama Jo and the people that work with here make you feel at home and feel loved when you walk-in the door. Just like walking into your grandmother’s house. Mama Jo, Bo Brasell, Yolanda “Yo” Spencer, and Moh will treat you with kindness and mama’s love.

“When you come to Mama Jo’s, I want everyone to know that this is a blessed place, and my food is served with love and kindness. I want people to know they can come to me as Mama Jo, as a parent, and as someone they can confi de in. I want people to know that if they come in, I am not going to charge them a high dollar. If someone comes in with no money, I will serve them the same if they had money. I want to keep that tradition of grandmother’s cooking and love for a long time, and hope when I am someone will help carry on that tradition,” said Mama.

Mama Jo’s Country Cooking #1 is located at 1503 Old Highway 7 N. Mama Jo’s Country Cooking #2 is located in the Chevron Quick Mart at 725 Molly Barr Road. Mama Jo’s Country Cooking is open from 6 a.m. to 3 p.m. Monday-Friday and 7 a.m. - 1 p.m. Saturday.

solutions for many challenges

Autism Solutions Educational & Behavioral Challenges Intensive Psychiatric Solutions Crisis & Support Solutions Adoption & Therapeutic Foster Care We believe every child can become a success story!

SCHOOL SPORTS&

HOLDING SERVE

Lafayette High School’s tennis program has become one of the state’s best

BY JAKE THOMPSON PHOTOS BY BRUCE NEWMAN

WWhen Debbie Swindoll took over Lafayette High School’s tennis program in 2011, it was a program that was fl oundering and trying to fi nd its identity.

With crosstown rival Oxford racking up state championship after state championship — 10 in a row to be exact — pressure was on for the Commodores to try and fi nd their footing in the Mississippi’s public school tennis world Ten years later, Swindoll has built a perennial state championship contender who has won two state titles in the last three years. The Commodores secured their second team state title in program history in April after winning its fi rst one in 2018. 12 May/June 2021

Getting to the point where preseason expectations were a state championship or bust from where the program started when Swindoll took over in 2011 took a lot of work with a lot of lean years mixed in.

The 2018 season is when all the pieces perfectly fell into place, which was the fi rst season Lafayette was in Mississippi High School Activities Association’s (MHSAA) Class 5A. Prior to then, the Commodores were constantly battling other perennial powerhouses in Class 4A, such as New Albany and others.

“The fi rst couple of years, I was with New Albany in 4A, and I didn’t have all the pieces. I just had one

full-time tennis player,” Swindoll said. “Once I started getting more players who were more invested in playing tennis, which was around 2017, started getting more tennis players. Then I could see, ‘Hmm, we’ve got something to build on.’” During Swindoll’s tenure, Lafayette has had one or two strong players that could put the team on their shoulders for a postseason run, as well as contend for individual state titles, but never had the complete team. In her first season, Swindoll had a player win an individual state title and then had two more win in her second season. The cornerstones were there, but the complete foundation was still being built. “I actually had to go out and get some people in P.E. to have enough,” Swindoll said. “We didn’t quite have enough. I could win two points, three points, but could never get to four. Had some lean years. In 2018, the Commodores finally had that 14 May/June 2021 complete team and enough pieces to help them lift up their first state championship. When Lafayette moved up from Class 4A to Class 5A, they were able to get out of the shadow of New Albany, who they would always face in the North Half championship.

Getting into Class 5A, Lafayette was able to forge their own identity and path, along with seeing new opponents and fresh challenges. All of that led to a winning formula.

Winning the program’s first state championship in their first season at a new classification was validation to what Swindoll had been working towards her first seven years at Lafayette.

“Get out of another place. See new people and get away from some other people,” Swindoll said of the success after moving to Class 5A. “A confidence builder. Like last year, I thought we were really primed, because we had so many seniors.”

For all spring sports, including tennis, the 2020 season was cut short due to the COVID-19

pandemic. Swindoll and her team managed to play on fi ve matches before their season was shutdown by MHSAA.

When the 2021 season began in February there were a lot of questions needing answers and a lot of unknowns. The biggest concern for Swindoll was how would her team respond after nearly a year away from competition.

Those answers came quickly as Lafayette had success against a tough regular season schedule, earning yet another region title and eventually their second state championship.

This season’s success was yet another testament to the work Swindoll has put in over the past 10 years to turn Lafayette into a dominant contender year-in and year-out.

“I think just the belief that we could win,” Swindoll said. “I told them that from the get go. I thought we really had some pieces but I didn’t really know how well (we’d do). …We’re still there, but we’ve got to work.

With only a couple seniors graduating from this year’s team, the Commodores are on track to being a force in Class 5A for the foreseeable future.

READ THIS BOOK

Books that Make Great Mother’s Day Gifts

Recommendations from Lyn Roberts

General Manager at Square Books This issue’s book picks were hand-selected by Lyn Roberts, General Manager at Square Books for more than 20 years, and can usually be found behind the counter at Off Square Boks – along with many of the titles below.

Come On Over!: Southern Delicious for Every Day and Every Occasion

By Elizabeth Heiskell | $30, signed copies available Elizabeth Heiskell brings her signature Southern flair to her latest book, Come On Over! With warmth and charm, Heiskell shares her go-to recipes for any occasion. Her chapters include Weekdays, Party Days,

School Days, Summer Days, Beach Days, Game Days, Diet Days, Cheat Days, and Delta Days.

When Evil Lived in Laurel: The “White Knights” and the Murder of Vernon Dahmer

By Curtis Wilke | $28, signed copies available

The inside story of how a courageous FBI informant helped to bring down the KKK organization responsible for a brutal civil rights–era killing. Curtis Wilkie covered civil rights activity in Mississippi in the 1960s and afterward served as a national and international correspondent for a quarter century at the Boston Globe. He lives in Oxford, Mississippi.

Long Division: A Novel

By Kiese Laymon | $17, signed copies available From Kiese Laymon, author of the critically acclaimed memoir Heavy, comes a “funny, astute, searching” (The

Wall Street Journal) debut novel about Black teenagers that is a satirical exploration of celebrity, authorship, violence, religion, and coming of age in post-Katrina Mississippi.

The Killing Hills

By Chris Offutt | $26, signed copies available

A literary master across genres, award-winning author Chris Offutt’s latest novel, The Killing Hills, is a compelling, propulsive thriller in which a suspicious death exposes the loyalties and rivalries of a deep-rooted and fiercely private community in the Kentucky backwoods.

Small Favors

By Erin A. Craig | $18.99, signed copies available From the New York Times bestselling author of House of Salt and Sorrows comes a mesmerizing and chilling novel that›s The Village meets Needful Things about what lurks in the shadows of the people you think you know.

New Outdoor Restaurant and Entertainment Space

Lamar Yard opens this spring

Story by Hayden Wiggs | Photos by Joey Brent Lamar Yard Smokehouse is proud to call itself “Oxford, Mississippi’s fi rst outdoor bar and restaurant.” With its sprawling turf greenspace, wooden picnic benches scattered about the property, a collection of high-quality liquors and LLamar Yard Smokehouse is proud to call itself “Oxford, Mississippi’s fi rst outdoor bar and restaurant.” With its sprawling turf greenspace, wooden picnic benches scattered about the property, a collection of high-quality liquors and cocktails, and one of the only oak smokers in the state of Mississippi, it is the ideal place to spend your afternoon. The restaurant, located 1343 North Lamar Boulevard, is the newest business venture of Nickle Smith and Tres Brasell, who also co-own The Bluff Sports Bar in Memphis, Tennessee. According to Smith, the venue aims to cater to those looking to relive their “college glory days.” “We’re going to have a ping pong table and cornhole set up, so people can sit, have a drink, and eat some barbecue,” he said. “It’s not like you’re going to a restaurant where you will sit at one table for an hour and a half before going. Here, you can come, eat a meal, and then go out to the yard for a margarita and listen to live music.” The venue’s centerpiece is of course the yard for which it was named. The greenspace, which will be fi lled with seating and outdoor games, will operate as a sort of quasi-Grove, allowing people to have their “own tailgate” with fellow Oxfordians and Ole Miss fans. And, if people choose to go to the Grove and still want barbecue — don’t worry, Lamar Yard OxfordMag.com 17

has you covered.

“No matter how someone wants to watch the game, we want them to be able to eat good food while they’re watching it,” said Smith.

Lamar Yard’s impressive menu boasts a wide variety of locally sourced meats that are then expertly smoked by pit master Brad Hayden. The smokers (of which Lamar Yard has two: a rotisserie smoker and an offset) are especially unique. According to Brasell, “you won’t find hardly any of these types of smokers in the state of Mississippi.”

“Our smokers don’t have any electric or gas; everything is cooked over oak,” Smith explained. “Everything is going to be good and fresh here. What we’re doing is not simple; we’re not dropping something in the fryer to have it ready in 10 minutes. Some of these items have cook times up to 12 hours. We’re big on serving everything fresh and putting in that time and effort is part of it.”

That effort is evident in Lamar Yard’s food, all of which is packed with a unique flavor in every bite. The pork belly bites, one of the Yard’s best, are the perfect balance of crunchy and chewy. The pork rind (or, as Smith and Brasell called it, the “crackling”) is a twist on a classic Southern favorite; it is an excellent smoky snack. The tacos, which are packed full of meat, onions, peppers, and greens, explode with flavor.

“Those tacos are delicious. I foresee that we’re going to sell a lot of tacos,” joked Brasell and Smith’s business partner Patrick Ellis.

Then, there is the brisket, one of the menu’s best items and perhaps the best brisket in Oxford.

“I think the brisket is going to blow people’s minds,” Brasell said. “Unless people have been eating Brad’s food for a while, they’re coming in with a certain expectation for what this brisket is going to be. But then, when they try what we have here, it’s going to be completely different from what they’re expecting in the best way possible.”

The menu rounds out with its most eye-catching item: the hefty nine-inch dinosaur rib, which is coated and glazed with gravy and barbecue sauce.

“We’re not skimping on our meat,” said Smith.

Hayden agreed: “When someone sees a nineinch bone on the plate, it tends to make an OxfordMag.com 19

impression. That’s exactly what we’re going for.”

Adjacent to the yard will be an ice cream truck, which will serve cold and creamy desserts and out of a big, blue bus. Lamar Yard will also feature a drink menu consisting of seasonal signature cocktails that can be ordered at any of their three bars.

“We’ll do a lot of lime and cucumber flavored drinks, as well as frozen options in the summer,” said Smith, “and we’ll go to some more cold weather drinks like whiskey in the winter. Whatever people want, we’re going to have behind our bar.”

The venue itself is just as impressive as its menu; the expansive location can accommodate over 1,000 people. The Yard offers three separate seating options: the indoor dining room, characterized by its green walls, dark wood bars, and bright windows; the greenspace; and the barn, complete with high-top tables and a giant projector screen, perfect for watching every Ole Miss game.

“We have such a huge facility that we offer so many options,” said Brasell. “This is definitely designed to be a family-friendly atmosphere. We want it to feel like you are going to your parents’ house for the Fourth of July. We want you to feel welcome and comfortable.”

Throughout the COVID-19 pandemic, outdoor dining grew in popularity, especially as the Square began offering more outside seating. Even as vaccination efforts increase and restaurants return indoors, many are still looking to have that outdoor experience.

Lamar Yard is the perfect place for those wanting to dine off the Square, to get away from the sprawling crowds and have a nice, relaxing afternoon on the greenspace.

“I think that, during the pandemic, a lot of people became more appreciative of getting outdoors and spending time with their families out there,” said Brasell. “As far as outdoor spaces, there’s a trend moving in this direction. I think we’re just ahead of it.”

Ellis agreed: “I foresee this place being a galvanizing element in the community; it’ll be a great place for all kinds of people from different walks of life to gather. It will be like Oxford’s own backyard barbecue, and we can’t wait to share that with people.”

Lamar Yard is located at 1343 North Lamar Boulevard and plans to open its doors in early May.

FOOD DRINK&

GOURMET FOOD FINDS

Specialty Food Road Trip in Oxford

BY DAVIS COEN PHOTOS BY DAVIS COEN

IIn recent years a handful of specialty food shops have opened in Oxford. This makes it a little easier to imagine a ‘specialty foods road trip’ around town, all the while keeping within the city limits. The fi nal destination would be a well-rounded, nutritious and satisfying meal. Tourists or passers-through are likely to seek out regional elements while realizing the ideal local road trip meal. The gathering of these components would have to begin with ingredients that are grown and raised nearby. Fortunately, local growers and food producers are increasingly reaching their consumer base, in part thanks to specialty shops like Chicory Market, located a couple of miles north of Courthouse Square on County Road 101. The community grocery was opened four years ago by John Martin and Kate Bishop, who purchased what was formerly The Farmers’ Market Store from owner Liz Stagg, not long after her doors closed in October 2016. Stagg and her husband’s business similarly offered local produce, meats and other food items, and inhabited the space for 12 years.

The lineage between Chicory’s location and produce actually goes back about 30 years, since the prior owner also sold vegetables and ran his stand out of an old service station building.

However, it was after Stagg and her husband took over, that the offerings began to expand, and the shop grew to become an alternative to the supermarket chains...and also a community touchstone for those seeking quality produce.

Chicory Market Floor Manager KC Kellum began working for Martin and Bishop in March 2020, after both of her service industry jobs were put on hold due to the growing pandemic, and she heard the owners were in need of an extra set of hands.

“That was fi ne by me,” said Kellum. “I wanted to work, and thought working at the market would be one way to help the community during a diffi cult time.”

When her previous places of employment reopened, Kellum remained with Chicory Market, which she said is a “really special place.”

The past year working at Chicory, Kellum said, deepened her connection with other Oxonians. “In my opinion it’s a good example of what a progressive Mississippi business looks like. We have customers who have been shopping at the Market since its original form. We have some customers who’ve lived in Oxford for decades who just found out about us. It’s really cool to see shoppers get excited over products they love, or thought would only be available at a chain store.”

Kellum said that if specialty shop road-trippers were ever to stop by Chicory and ask her input, that she might suggest a charcuterie board appetizer, consisting of cured meats the shop sells from Home Place Pastures (located in Como, MS), along with local veggies and a market-made desert to round out the meal.

She also suggested nearby Johnston Hill Creamery’s “Sister Sadie” and “Farmer Brown” cheeses and pepper jelly, which might not only tie a charcuterie board assortment together, but also any kind of specialty food road trip.

Half a mile from Chicory Market, Johnston Hill Creamery is the newest addition to the local specialty food store circuit

Johnston Hill is a small batch artisanal cheese shop that also specializes in bakery items. They make all of their cheese products and desserts using milk from Brown Family Dairy located on Highway 334.

All of Johnston Hill’s artisanal cheeses are aged in-house in a 200-square-foot cheese cave, visible through glass from the shop and check-out area.

“I would defi nitely recommend one of our specialty boxes for someone on the go,” said owner and cheesemaker Kelly Jeffus.

“They come with a variety of delicious cheeses and pairings, and with all the disposable tongs,

toothpicks, and even honey combs, that make it easy to have a great snack anywhere. If you’re able to grab a bottle of wine and a nice baguette, it also makes a great quick meal,” said Jeffus.

Besides delicious cheese varieties and specialty boxes, the menu also has extra additions, including house crackers, spiced honey and house mustard. Also, German-style cheesecake - whole or by the slice - pies, tarts and small bites. Virtually a honeyhole for anyone on a specialty food road trip.

The Dessert Box comes in three sizes and contains cheesecake dip with house-made shortbread sticks, a cannoli, chocolate covered strawberries, and fresh and candied fruit.

It just helps when you can walk in a store and have a conversation about a product

Owner of LB’s Meat Market on University Ave., Greg Jones, can tell you exactly where his beef comes from. He can tell you that it’s from Upper Iowa Beef company, out of Lime Springs, Iowa - an exclusive dealer of Prime and upper Choice beef. He can tell you that his chicken comes from Joyce Farms out of Winston-Salem, North Carolina.

“That’s why a lot of people walk in and ask, because they want to know where their stuff’s coming from,” said Jones.

The exclusive Prime product that LB’s carries is under the tenth percentile of the beef produced in the world now. In other words, a minimal quantity of beef that’s being produced is exclusive Prime product.

“The product we’re getting is the best the industry offers,” said Jones. “I didn’t want to open up a meat market, and turn around and sell the same steak that Kroger and Walmart sell. It’s just kind of pointless.”

Ground chuck, steaks, chicken, pork chops, sausages, and fresh fi sh are items always at the ready at LB’s. Crab cakes, bacon-wrapped fi lets, Japanese A5 Wagyu, kabobs, sushi grade tuna, baby back ribs, ‘take & bake’ meatloaf, and wild-caught Mississippi redfi sh have been featured specials.

Jones feels that every town should have a meat market, instead of only the option of dining out at a grillehouse, or buying commodity meat at a chain store.

“There’s some people out there who actually care about eating good stuff,” said Jones. “You get to walk in a store, pick out your steak, pay for it, walk out and go to your house and drink your own glass of wine. Cook your own steak and hang out at your house instead of going out.”

Specialty foods typically cost more, but according to Jones, college students will come in and purchase items as basic as a chicken breast, asparagus, stuffed mushroom and a jalapeño popper.

“It’s two totally different things,” said Jones, with regard to price comparisons he’ll hear a lot from fi rst time visitors - between LB’s product and what’s sold at the nearby chain store meat departments.

He said, “you’ll get what you pay for.”

Like most specialty food shops in town, R & R Cookies is a family-run business

What R & R Cookies does is specialty iced or decorated cookies. But what qualifi es them most as a specialty food store is that they are a nut-free bakery. R & R was on the east side of town for a while, but moved to its lively new location on Oxford Loop in December.

“Anyone with a peanut allergy or a tree nut allergy can have our cookies,” said owner Jessica Franks, who runs the shop with the help of her husband and daughters, “because we don’t have any nuts or peanut butter in our store. We serve a lot of customers that have allergies, but can eat our cookies safely.”

All baked items at R & R are sugar cookie-based, but fl avor options include chocolate chip, strawberry, vanilla, lemon, King Cake, cinnamon roll, gingerbread, banana, pumpkin spice, lime, sprinkled, and marbled.

Everything in the glass front display case is already individually wrapped, so the cookies are perfect for taking on the go...or even eating in the car, in case the road trip runs longer than planned.

In any case, if you plan to cover all of this ground in one shot, it may not be too cautious to bring along a cooler!

Let’s Cook!

New cooking classes in the Heart of Oxford

Story by Jude Burke-Lewis | Photos by Joey Brent

AAre you keen to improve your charcuterie knowhow? Add some Cajun fl air to your kitchen? Or perhaps just watch others boost their skills while sipping on a glass of wine? chef Jon Myrick, formerly of Proud Larry’s and the now demolished 208 South Lamar. According to Beck, the emphasis in the classes is to have a good time, while also learning a few new If so, the latest offering from Oxford Gourmet and Gifts could be just what you’re looking for. The foodie heaven on South Lamar is now running cooking classes – part of a planned expansion that also includes intimate upscale lunchtime dining, with a wine and beer license, in its sleek, modern bar and kitchen space. The unique venture is the result of a partnership between Pam Beck, owner of Oxford Gourmet, and skills. “Jon is a chef and he is trained and he loves it passionately. To me, my kitchen is where I come alive. My personality. So I guess it’s bringing that to our audience,” she said. “We’ll have some fun. It’s about fun learning.” The classes will be both “fi rst come, fi rst serve” that people can sign up for – which could include Cajun or NOLA-style cooking, or a “fun cheese and

charcuterie board class” – as well as special requests from groups. So far these have included a family that wanted to take over the bar space for classes with “an Italian fl air”, and another woman who wanted to book it for a girls’ night.

“There is no limit,” Beck said.

“We can accommodate the needs and wants of the guests.”

The classes will take place in the newlyrefurbished bar and kitchen space at the back of the store, which features a U-shaped bar area, with a preparation space and small commercial kitchen behind it. An angled mirror above the bar means that attendees will be able to “see the hands” during cooking demonstrations.

Up to 25 people can fi t in the space, both seated and standing, although a more comfortable number is around 12 to 15 – particularly if it’s a more “hands on” class.

They’re aimed at both people “that are scared of

their kitchen that we could maybe give some basics to” as well as “those that are like, I could teach y’all a thing or two”.

Attendees will have full access to the kitchen during demonstrations, and they can be as involved – or not – as they want to be.

Some might want to sit at the bar to “socialise, eat and have some merriment”, while others “are going to want to cut every onion in the building,” Beck said.

“I think we’ll read the crowd. Some people are going to bring the party just from their personalities. But if we ever encounter a group that was kind of quiet, we would liven it up. Chef could say, hey I’m about to do this, who wants to help me?”

Attendees will also have will have exclusive access to the retail store while they’re there, as well as a 15 per cent discount on any purchases.

Since its opening in August 2019, Oxford Gourmet and Gifts has sold wide a range of tempting food-related items, including some from local vendors such as Brown Family Dairy. They also sell a range of mouth-watering oven ready meals, all made using the same Olivelle olive oils and vinegars for sale in the store – also used in the cooking classes – which Beck promises will “transform everyday cooking”.

The in-store coffee shop, Common Ground TOO, will also be open during the classes. An extension of the original Common Ground – the coffee shop owned by Beck’s husband Joseph – its opening last year marked the fi rst stage in Oxford Gourmet’s planned expansion.

The cooking classes and lunches are the fi nal pieces of this plan, and will take full advantage of chef Myrick’s wide-ranging expertise in the kitchen.

“I can cook anything,” he said.

“My strong points would be noodles, pasta. Seafood, a lot of seafood. I can make some killer soups. A lot of Asian infl uence. The Asian southern thing is pretty much what I’ve adopted over the years.”

Having got his fi rst restaurant job at the age of 16, as a bus boy at a 50s-style diner in Hattiesburg, MS, Myrick went on to train at

Johnson and Wales culinary school in Charleston, SC before spending seven years working under the direction of Vietnamese-born chef Rose Nguyen Durden at the pioneering Carolina’s restaurant in the city.

“That’s where I got the Asian infl uence, it was burned into me. She taught us a lot,” he said.

After moving to Oxford in the early 2000s, Myrick was head chef at the former 208 South Lamar before moving onto Proud Larry’s.

The menu at Oxford Gourmet is a refl ection of these infl uences and experiences.

“It will come out of a lot of things I’ve done over the years that I know will sell well that are different and unique,” he said.

This will include some old favorites from his 208 days, such as “crab cakes, some Asian-style wontons, some pasta dishes, tempura shrimp” as well as “some new stuff, to keep myself fresh.”

Lunches at Oxford Gourmet will be “upscale, small plates,” according to Myrick, with capacity similar to that of the cooking classes. Seating will be at the main bar, the coffee shop bar and one bistro table. The plan initially is to be open from 11 until 1.30, Monday through Friday, with the option to open later or at weekends at busy times – for example, football weekends.

“You know people will have a two-hour wait at a restaurant, we’re going to try to take some of that away. We’re small so we won’t be able to do craziness but we’ll see,” Beck said.

Any plans for further expansion of Oxford Gourmet and Gifts are limited by the space within the store, but “never say never”.

“I keep saying now we’ll have to start hanging things from the ceiling!” Beck said.

Mingling with Art and Artists

Spring Art Show at Old Armory Pavilion

Story and photos by Davis Coen

DDespite some raucous afternoon winds on Saturday, April 10th, Oxford Artists’ Guild pulled off their fi rst “Spring Art Show” event since 2019, with an enthusiastic response.

The nearly 50-year-old organization couldn’t takes place the weekend prior. But with it being cancelled two years straight, a number of local artists have been left in the lurch due to missing out on one of the season’s best opportunities to share their wares. host the annual outdoor spring exhibition last year due to changes in regulations for use of the Courthouse lawn caused by the pandemic. It has since relocated to the spacious open-air Old Armory Pavilion, located at the intersection of Bramlett Boulevard and University Avenue. The Spring Art Show is typically held in conjunction with Double Decker Arts Festival and “With the cancellation, many of our artists are stranded with no place to exhibit,” said OAG Social Media and Correspondence Chair Lori Blaylock, prior to the Saturday exhibition. “We are fortunate that we’re able to transfer our show to the Old Armory Pavilion.” Despite the shortcomings, 12 Guild members came out to represent the local art community

resolutely, between 9 a.m. - 4 p.m. The artists exhibited original work representing a variety of media, including oil, watercolor, acrylic, mixed media, and there were items available in every price range, appealing to art lovers and Mother’s Day shoppers of all ages.

Local artist Susan Rose, who’s been a member of the Guild for over a decade, had various mediums represented in her display, including watercolor, pastel, and acrylic. She also had works of “plein air” painting, which were done outdoors with a group of fellow artists.

“I’ve worked in several different mediums,” said Rose, directing attention toward a charcoal and watercolor picture of a bird she had named ‘Pretty Boy.’ “I like nature-type things, like birds, horses, things like that - rather than landscapes that just have trees. I go for more color.”

Rose described the Guild as a group of wonderful artists, ranging from beginners to professionals. She said that as much as she’s grateful that she and other members have work on display at the indoor Artists’ Guild Gallery (just up the road at Sugar Magnolia Antique Mall), she also enjoys taking part in the outdoor shows.

Another local artist who displayed his work, Rufus Ross, was partaking in his first exhibit hosted by the Guild. Although he’d been honing his craft for the better part of 20 years, he said he’d only casually sold work to individuals on a personal basis before joining the Guild. “I just decided to get in with this, just to do something different,” said Ross, who somewhat recently retired, allowing him to spend more time with his art.

To combat the heavy winds sweeping through the Pavilion for a good part of the day, Ross put up OxfordMag.com 31

a line of string in front of his paintings so that they wouldn’t fl op out. However, he said he intended to come up with another way to brace the frames for the next outdoor exhibition, since he’d witnessed a nearby artist’s display crash and shatter some art into pieces.

Another Guild member with art on display was Mary Margaret Hickman, who, similar to Ross, built momentum with her craft following her retirement. Also like Ross, she was taking part in her fi rst Spring Art Show - but mainly because she lives nearly 150 miles away in Ridgeland, MS.

“I’ve taught school for years, I’ve retired, and I’ve always been fascinated with mandalas,” said Hickman, referring to the ancient art form that she embraces, which utilizes a compass and protractor. A mandala has been referred to as a “sacred circle,” and is considered peaceful and meditative.

“I just started designing them and didn’t show anybody for two years, then fi nally I showed what I was doing and got a very positive response,” she said.

The event was the second successful outdoor exhibition that the Guild has hosted since the start of the pandemic - the fi rst being “Fall Into Art” which took place on Oct. 17, also at the Pavilion, and is slated to return this fall, although the location has not been confi rmed.

Yoknapatawpha Arts Council partnered with OAG to put on the event, and is also a source of updates on upcoming exhibitions.

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Contributed by Neely Mullen, Rhes Low and Hayden Wiggs

It is no secret that Oxford is on the map for the richness of its food scene that includes award winning restaurants, celebrated chefs and a diversity of food than spans the globe and back. The idea for The Oxford Food Trail started as a way to help restaurants after the year they had dealing with the pandemic. The Oxford Food Trail is a celebration of the food that is at our doorstep and a banner to welcome visitors and residents to explore the food that is distinctly Oxford. We need to get the word out that Oxford restaurants are open! Stops on The Oxford Food Trail include classic southern dishes, farm to table cuisine, some of the south’s best barbeque, gourmet delights, vibrant venues for dining and creative cocktails that befi t a town whose cheer is Hotty Toddy. It’s one of the most vibrant food cities in the Southeast, and we want the word to spread wider as people begin to travel and explore. In addition to the restaurants featured in this Food edition of Oxford Magazine, the soon to be launched website www.oxfordfoodtrail.com will be a sign post to the world to come to Oxford for the food with an interactive map to help guide their way. For residents, many of the spots on the trail are much loved and often visited. Other restaurants are new or places you have missed in the past. Like any trail, it is about the journey as you work your way through the full array of food offerings and develop your palate and appreciation for what we have in our backyard. See you on the Trail!

FOX’S PIZZA DEN

Susie and Greg Miley, co-owners of Fox’s Pizza Den, know what it takes to make a delicious gourmet pizza. The Oxford location, which is situated on Sisk Avenue, offers a wide variety of items on their menu, from pizzas to hot hoagies, to ‘wedgies’ (wedge-shaped sandwiches packed with meat and toppings) and Stromboli. “Our menu is very diverse,” said Greg. “We have a lot to choose from. You can build your own pizza and we will do it any way you like.” For those looking to try something more, Fox’s also offers six different fl avors of chicken wings, as well as fresh salads and pastas. Whatever you choose can be paired with an ice cold beer (featuring draft and bottle options) or glass of wine. The couple opened their fi rst Fox’s location in Tupelo back in 2017 before expanding to Oxford just this past year. Since then, they have worked with countless local organizations, including sports teams, sororities, and businesses. “We feel very blessed to be here in Oxford,” said Susie. 900 Sisk Ave Suite A. Oxford, MS . (662) 638-8333. foxspizza.com

Common Ground Coffee Bar

Looking for a specialty drink, regionally-known breakfast burritos, or just a fantastic cup of coffee? Common Ground Coffee Bar is the place for you. The friendly atmosphere is packed with local art and is perfect for a quick catch-up with friends, a study session, and everything in between. Common Ground prides itself on serving up the best coffee in town. The high-quality brew, which comes from an award-winning roster, is always fresh and delicious. If you don’t know what to order, don’t worry--baristas are trained to help you fi nd your perfect drink, whether that be a specialty coffee, loose leaf tea, or fruit smoothie. 81 Ed Perry Blvd Suite 101. Oxford, MS. (662) 832-8278

Funky’s Pizza and Daquari Bar

Located on the square, Funkys brings a unique blend of New Orleans daiquiris and New York style pizza. You can’t miss the lineup of brightly colored daiquiris, but they also have a full bar with one of the most extensive liquor selections in town. If you’re stopping in for a bite, you’re sure to love the from-scratch pizza with toppings ranging from classic pepperoni to buffalo chicken. Whether you’re looking for a lunch or dinner spot, somewhere to watch a game or dance the night away, Funkys is a perfect spot for fun anytime. 1012 East Jackson Ave. Oxford, MS. 662-259-2881. http://www.funkys.com/

Buffalo Wild Wings

Do you want all American food coupled with worldwide sports? You already know where to go- It’s hard to beat Buffalo Wild Wings, affectionately referred to as “B’Dubs”. BWW stands out as a premiere Oxford destination with exemplary service and a clean safe environment for families and friends to cheer on their favorite team while chowing down on some crisp bone-in wings and a cold draft beer. But wings are no longer all BWW is about – they sport a wide array of burgers, sandwiches, wraps and vegetarian options to meet the needs of different types of sports fans AND friends of sports fans who could care less about sports but tag along for the comradery and food. Oh, and when the Ole Miss game is over, don’t leave before trying the loaded ice cream (look it up)- win or lose you’ll be glad you to the leap. 2315 Jackson Ave W. Oxford, MS. (662) 238-2716. buffalowildwings.com

High Rise Doughnuts

Serving up some of the most unique doughnuts in the state, starting off your day right at this sunny, family-friendly bakery is sure to put an extra spring in your step! The bakers at High Rise pride themselves on making the freshest, best quality doughnut possible, every single day. Their dedication is obvious in their process—High Rise’s fl uffy, airy croissant doughnuts take 3 days to make from start to fi nish. Make sure to check out their specialty doughnuts, which rotate seasonally and have included fl avors like Strawberry Hibiscus, Pineapple Upside Down Cake, and Chocolate Covered Strawberry. You also can’t go wrong with their core offerings; we recommend trying the classic glazed or chocolate, both available year-round. While you’re there, grab some local Brown Dairy milk or a cup of high-quality coffee from Velo Coffee Roasters in Chattanooga, TN. Looking for a specialty drink? We recommend a latte, which pairs well with the fl uffy croissant dough. 309 N Lamar Blvd. Oxford, MS. (662) 638-3245. highrisedoughnuts.com

El Charro Snackbar

As one makes their way up Sisk Avenue, there is a unique structure that catches one’s eye. With its towering white dome and high-fashion interior (featuring huge chandeliers, mirrors, and marble accents), the building that houses El Charro immediately invokes the feel of a classic Mexican restaurant. The original El Charro, which opened in 1995, served the community for close to ten years before merging with Casa Mexicana in 2007. Now, the restaurant has expanded to a nicer, brighter location that will connect them with a new customer base. “Everything is completely different,” explained owner Ramiro Muñoz. “The Oxford Community has its fair share of international cuisine. It has a bit of everything, and we are wanting to give them something new as far as Mexican food. It will be very traditional with a really cool twist.” The menu itself is fi lled with traditional dishes and drinks inspired by Muñoz’s family’s cooking; many of the recipes are lifted directly from his mother’s cookbook. “My family is 100% Hispanic,” said Muñoz. “My parents were born and raised in Mexico, and we believe that our experience with food is something that Oxford needs to try. People in this community are willing to experiment and try things out and we feel like they would really appreciate what we have been working so hard on. This building is really a thank you to the community.” 699 Sisk Ave. Oxford, MS In 2009, we became Oxford’s neighborhood restaurant and living room. The brain child of Award-Winning Chef, John Currence, Snackbar is a Southern Brasserie that prides itself on using local Mississippi ingredients whenever possible. We are your place for the freshest raw oysters from around the country, artfully crafted cocktails, and fi ne internationally-inspired food cultivated by 2019 James Beard ‘Best Chef: South’, Vishwesh Bhatt. Come let Team Snackbar show you a truly memorable experience. Our door is open to all. 721 N Lamar Blvd. Oxford, MS. (662) 236-6363. Citygroceryonline.com/snackbar

City Grocery

Early on the scene of the Oxford town square revival, City Grocery has become a landmark in the Oxford dining scene. Exposed brick walls & heart pine plank fl oor augment the candle light and white linen staging some the most inventive and interesting food in the South. “Their (dishes’) deft presentation is imaginative, skillful and disciplined, elevating them above qualifi cation as regional and ethnic cuisine.” City Grocery makes every meal feel like a special occasion. 152 Courthouse Square. Oxford, MS . (662) 232-8080. citygroceryonline.com

Moe’s

From their prime location on the Oxford Square, four local friends share one simple focus: to serve the best barbecue in town. John Allgood, a Mississippi native and Ole Miss graduate, owns and operates the location, serving up pulled pork sandwiches, smoked chicken, ribs, and more than 60 classic Southern sides that are rotated daily. All of this delectable food can be enjoyed with an ice cold beer either in the main dining room or in the downstairs Penny Bar, home of a local happy hour hotspot. “I fell in love with the Oxford community really early on,” said Allgood. “It’s such a diverse city, but with a small-town vibe, and a community that loves to support local establishments. It’s a great place to own a business.” 311 S Lamar Blvd. Oxford, MS. (662) 236-6637. www.moesoriginalbbq.com/lo/oxford

Big Bad Breakfast

The brainchild of James Beard award-winning chef John Currence, Big Bad Breakfast gives the proper respect to “the most important meal of the day.” Enjoy Big Bad Breakfast staples such as custom-created meats, fresh biscuits and preserves, locally roasted coffee and some of the best cocktails you’ll fi nd anywhere. Whether it’s the house-cured Tabasco/ Brown Sugar Bacon or the Anson Mills Steel Cut Oatmeal, you’ll be talking about coming back before you’ve left the table. They wear their “Big Bad” name as a badge of honor and take special pride in serving all your Southern favorites with the creativity and technique that only a skilled, world-renowned chef can bring to the table. 719 N Lamar Blvd. Oxford, MS. (662) 236-2666. bigbadbreakfast.com

Lost Pizza

Voted Best Pizza in Mississippi 6 years in a row, Lost Pizza has something for all walks of life. Whether you’re a family, student, visiting ball team, or grabbing a drink after work, Lost Pizza provides the coolest atmosphere to enjoy fellowship, food and libations. Not to mention, their large screen TVs and giant outdoor patios – upstairs and down - offer Ole Miss fans and the like a nice place to watch the game. From artisan pizza like “The Lucille” (grilled chicken, bacon, roasted garlic, fresh tomatoes and a ranch drizzle) to homemade delta tamales to salads and gluten-free options, Lost Pizza’s funky versatility is a mainstay for Oxford locals and a “must” for anyone visiting the area. 7102 College Hill Rd. Oxford, MS. (662) 371-1576. lostpizza.com

My Michelle’s

Classic Southern Casseroles, Grab-and-Go Meals, Her Baby Girl’s Chicken Salad and that special small-town touch are all what characterize My Michelle’s Catering. Founded in 2010 by long-time Oxonian and Ole Miss graduate Michelle Rounsaville, My Michelle’s boasts an ever-changing menu fi lled with delicious quiches, soups, salads, casseroles, and more — including one of Rounsaville’s favorites, the beef and spinach lasagna. “We started substituting zucchini noodles for regular lasagna noodles,” she said. “It is really delicious.” Other healthy custom meals include Chicken Egg Roll Bowl, Ranch Burger Bowl, Beef Bolognese over Spaghetti Squash OR Ground Turkey Lettuce Wraps, each of which is perfectly seasoned with the option of complimentary delivery to your doorstep Monday through Friday. My Michelle’s online menu changes every week, depending on what fresh ingredients arrive in their kitchen — each week offers something new, fl avorful, and healthy to try! Rounsaville, who is supported by her community of fellow caterers and customers alike, says she has been “very blessed.” “Oxford is such a small treasure in the northern part of Mississippi,” she said. “We are a very supportive community, which I just love.” 3000 Old Taylor Rd C. Oxford, MS 38655. (662) 236-1512. mymichellesoxford.com

Grit

For Angie Sicurezza, co-owner of Taylor’s Grit Restaurant, family is everything. Sicurezza, who operates Grit alongside her husband Nick, faced a few challenges during the COVID-19 pandemic, including the inability to serve their family-style Sunday meals, but that has not stopped Grit from persevering. Their seasonal and locally sourced menus and collection of masterfully mixed cocktails, combined with Grit’s unique ambience, creates an authentic Southern experience that is meant to feel like an extension of the family’s home. “We’ve had to pivot so much this year,” she said, “but we made it through because of our family, our team, and our community. Taylor is a special place; I’ve seen all areas of this community pull together this past year and show great strength and love. We are very lucky to be here.” 2 Town Square Lane. Taylor, MS. (662) 638-3922 Grittaylor.com

Small Cakes

For some of the best cupcakes and specialty cakes in town, check out SmallCakes, a locally owned and operated bakery on Merchant Drive! With a stellar roster of homemade cupcakes including fl avors like Caramel Turtle, Coconut Cream, Chocoholic and Birthday Cake, this bright, family-friendly bakery has something to satisfy every sweet tooth! If you’re not a cake person, check out their variety of homemade ice creams, with fl avors inspired by their cupcakes! Make sure to try 24 Karrot, a cream cheese ice cream with chunks of carrot cake cupcakes, and the popular Blue Munster Cookie, a blue vanilla ice cream layered with chocolate cookie crumbles and chocolate chip cookies. Specialty cakes, cupcakes and mini-cupcakes can be special ordered for your next event. 1301 Merchants Dr. Oxford, MS. (662) 638-3700 smallcakesoxfordms.com

Oxford Gourmet and Gifts

Oxford Gourmet and Gifts is a one-stop-shop! Whether you’re looking for a unique gift, artisanal food wares, or a sit-and-sip cooking class, Oxford Gourmet and Gifts has got it all. And now, with their new cozy lunch counter, grab a chef-inspired meal every week day from 11a-2p. Chef Jon Myrick, who has proven his chops across the South, is serving up fresh, delicious lunch offerings, cooked right in the open kitchen area. Visiting for the fi rst time? Try the crab cakes--Chef Jon is known for them. And, if you’re looking for dinner, pick up one of their oven-ready meals for two- one of the most popular items in the Gourmet-to-Go coolers. 400 S Lamar Blvd C. Oxford, MS. (662) 380-5264

Oxford Creamery

The Oxford Creamery is quickly becoming known for the best ice cream in the region. By coupling fresh, local ingredients with innovative twists on southern favorites, a scoop (or two, or three) from the Creamery is the perfect treat for a day out on the Square. Looking for something classic? Try the Milk & Cookies, Banana Pudding, or Fresh Mint Chip. For something a bit more unique, try fan favorites like Lemon Butter Cake, which features lemon buttermilk ice cream with big chunks of gooey lemon butter cake and a strawberry rippe, Oxford Coma, a chocolate lover’s dream, or Sweet Corn Blueberry Crisp, which pairs delicious jammy blueberries with crunchy corn crisps. Whatever you choose, all fl avors are made using fresh, local ingredients, including milk from Brown Dairy Farm. Eyes too big for your stomach? Pro Tip: order the ice cream fl ight to try up to 6 fl avors at once! 309 N Lamar Blvd. Oxford, MS. (662) 638-3245 theoxfordcreamery.com

Pizza Shop

Pizzashop is one of the newest and most acclaimed additions to Oxford’s food scene. Josiah Urban fi rst started this artisanal New York style “quality fi rst” pizza place in Belmar, New Jersey right on the Jersey shore. His self-proclaimed “labor of love for the art of pizza making” comes honestly - his wife, Toni, grew up in a pizza family (Brooklyn Pizzeria in Gulfport) and together they have a combined 30 years in the NYC pizza business. Toni learned the ins and outs from her father who taught her original recipes circa 1960s Bensonhurst, Brooklyn. Pizzashop not only makes everything from scratch – the sauce, the dough, the focaccia bread for sandwiches – they dare you to fi nd another pizza establishment with as many topping offerings as you can fi nd on their menu. Committed to a high standard of authentic NY style pizza with a gourmet twist, they put their employees through rigorous training in both pizza making and customer service. Stop by Sunday – Thursday 11 am to 11 pm OR Friday – Saturday 11 am – 1 am and grab an authentic NYC slice or whole pie. Shoobies beware, “this ain’t your Grandma’s tomato pie”. 81 Ed Perry Blvd. Oxford, MS. 662-510-7050 pizzashopoxford.com

Proud Larry’s

“Come for the food. Stay for the music.” It is the tagline that has become almost as famous as Proud Larry’s, the premier location for good food and good music on the Oxford Square. Since 1993, owners Scott and Lisa Caradine (both Ole Miss alumni) have transformed the location into what is now both a pizza joint and a renowned music venue. Many well-known musicians have played the stage at Proud Larry’s, including Elvis Costello, John Mayer, and the Black Keys. Blues music and the mouth-watering smell of good food fl ood this establishment day after day; it is no wonder it has become an Oxford crowd favorite. Their menu is just as impressive as their lineup of musical stars. Their classic gourmet pizzas share the page with pasta dishes, jambalaya, salads, and a handful of delicious sides, all infused with a unique pop of fl avor inspired by New Orleans cuisine. It is the perfect place to enjoy some food for your stomach and some music for your soul! 211 S Lamar Blvd. Oxford, MS 38655. (662) 236-0050 proudlarrys.com

Oby’s

Oby’s of Oxford serves just about anything a hungry customer could want. From po-boys packed with meat and fl avor, to salads piled with fresh toppings, to giant spuds served with melted cheese and bacon, there is nothing on this menu that disappoints. Each bite evokes the classic fl avors of New Orleans and Mississippi Delta cuisine. The chain itself is a Mississippi staple with the fi rst location opening in Starkville in 1976. The Oxford location, which sits on University Avenue, was opened in 2005 by Ayers Spencer and David Calhoun, who have been providing our town with great food ever since. For anyone looking for a taste of fi ne Southern classics, look no further than Oby’s of Oxford. 1931 University Ave. Oxford, MS. (662) 234-4530. obys.net

Tallahatchie Gourmet

Just beneath Neilson’s department store is Oxford’s “go-to” lunch spot, Tallahatchie Gourmet. Angele Mueller’s restaurant/catering company has been Oxford’s preeminent source for authentic New Orleans cuisine for many years – long before the restaurant, founded in New Albany, even opened its doors in Oxford. It’s hard to fi nd a local or visitor who hasn’t partaken of TG’s creole creations in the Grove, at a party or in the restaurant. Due to the straightforward cuisine and service, you will not fi nd a more dedicated customer base in the area. If you go once, you’ll go a thousand times… or you’ll take a crawfi sh etouffee or shrimp jambalaya casserole home to throw in the freezer and enjoy with family or friends later. 1221 Van Buren Ave. Oxford, MS. (662) 380-5122

Taylor Grocery

In the 1980s, Mary Katherine Hudson made Taylor, Mississippi a name for catfi sh with the opening of Taylor Grocery. Years later, after the Lynn Hewlett Family reopened in 1999, the unique charm of Taylor and the quality of food remain the same. The building, which was once a dry goods store in the late 1800s, is now home to the “South’s Best Catfi sh Joint,” on the authority of Southern Living Magazine. The rest of Taylor Grocery’s menu is just as enticing: from deep-fried oysters, to shrimp, salads, and gumbo, there is something for everyone’s taste buds. Enjoy all the restaurant’s classic dishes while relaxing on its iconic front porch, which many regard as the “best front porch in the country.” Taylor Grocery, which can be visited via a quick, scenic, 10-mile trip, is open to the public Thursday through Sunday nights. 4 First St. Taylor, MS. (662) 236-1716. taylorgrocery.com

The Cakery

Creamy buttercream frosting. A stack of dense, mouth-watering cakes. This is what comes to mind when one thinks of The Cakery, Oxford’s premier cake bakery, located on University Avenue. All their cakes (of which there are several fl avors to choose from) are covered in their trademark buttercream frosting and are perfect for any event you could imagine. From weddings to birthdays to graduation celebrations, The Cakery can do it all — and, for owner Kelli Russell, getting to serve the family-oriented Oxford community her delicious cakes is what she calls a “privilege.” “We get to be part of so many events in our community,” she said. “One of my favorite things that we get to do is grow with our customers. We have lots of students that, for four years, get our cakes, and then they come back and we get to make their wedding cake. It is such a fulfi lling experience.” 1944 University Ave. Oxford, MS. (662) 202-6466 kelliscakesandconfections.com

McAlister’s Deli

For delicious sandwiches, soups, salads, and southern hospitality, make sure to check out McAlister’s. The restaurant, which has locations across the country, was founded here, and holds a special place in the community as an Oxford institution. Their new location on Jackson avenue is a fresh new take on the popular spot, and has a modern feel with the same inviting atmosphere. If you’re visiting for the fi rst time, try the half and half deal, which lets you get the most out of your McAlister’s experience. We recommend trying the half club and half spud max. Make sure you don’t miss out on their famous sweet tea—people buy it by the jug. 2605 Jackson Ave W. Oxford, MS. (662) 234-1363. mcalistersdeli.com

The chancellor’s House

From happy hour drinks to special occasions, the Chancellor’s House has got you covered with their upscale-casual dining right in the middle of it all. Though the spot on the square is known for their luxury accommodations, guests and walk-ins alike are welcome to enjoy their fare, which includes delicious small plates, entrees, and creative specialty cocktails. While the interior space is inviting and comfortable, complete with a fi replace and library, this spring we recommend enjoying their patio with a drink in hand—the Lavender Bee’s Knees, made with lavender gin and honey, is a house favorite. While you’re there, check out their “all crab” crab cakes, another popular favorite crab lovers are sure to enjoy. 425 S Lamar Blvd. Oxford, MS. (662) 371-1400 chancellorshouse.com

Bouré

Housed in the old Leslie’s Drug Store and Downtown Grill building, the newly renovated space is home to the “Up-scale Down-home” fare of Bouré. Decidedly Creole in its overall scope, the restaurant isn’t easily labeled. A bustling casual dining room, attentive service and an outstanding menu elevate Bouré to something greater than just another college joint. Bouré is for everyone from a college date night to a special dinner with the family. Once you arrive, head upstairs to sample Bouré’s inventive cocktail offerings – and one of the best balcony views on the Oxford Square. 110 Courthouse Square. Oxford, MS. (662) 234-1968 citygroceryonline.com/boure

Oxford Grillhouse

There is nothing quite like the smell of a steak on the grill; when one steps onto the Square, this recognizable, delicious aroma leads them straight to the Oxford Grillehouse, voted best steak for nearly a decade and delicious seafood that rivals any in the state of Mississippi. Founded in 2012 by Chef Clint Boutwell, the Grillehouse has certainly made a name for itself, serving up top choice near prime steaks, creamy smoked gouda mac and cheese, Southern-inspired seafood dishes, and expertly mixed cocktails for the public. The Grillehouse’s wide array of alcohol is displayed in a gorgeous wood bar-scape, which sits behind their equally gorgeous heartpine bar! The expansive drink menu features classic cocktails, such as the Sunset Sipper and the Bourbon Smash, as well as seasonal choices; each visit to the Grillehouse’s bar offers a chance to try something new. Boutwell, who has expanded to Southaven & Tupelo will always call Oxford home, has perfected his grilling techniques — and his talent is evident with every bite! 114 Courthouse Square Suite A. Oxford, MS. (662) 701-8285 thegrillehouse.com

Saint Leo

A 2017 James Beard Foundation “Best New Restaurant” semifi nalist, Saint Leo is one of the most critically acclaimed restaurants in town. The space is stunning, with a warm, comfortable atmosphere that is perfect for a variety of occasions, from girls’ nights to family dinners to happy hour. Make sure to check out their cocktails--the prosecco pop, which features a house-made popsicle fl oating in prosecco, and espresso martini are house favorites. The spot is known for its woodfi red pizza, made from scratch with fresh, local ingredients that change with the seasons. Make sure not to skip the small plates, too; we recommend the wood-fi red clams, which pair perfectly with the house-made bread. If you’re looking for a fantastic brunch, stop by on Saturday or Sunday morning. If you like something sweet, the dutch baby, served with seasonal fruit and créme fraîche is a crowd-pleaser. For something saltier, try the lion tamer, which features two eggs baked in tomato sauce with Parmigiano, parsley, and their house-made garlic bread—it won’t disappoint. 922 E Jackson Ave Oxford, MS. (662) 380-5141 eatsaintleo.com

UNO MAS

Should a local Oxfordian or a visiting guest be in the mood for top-notch Mexican cuisine, look no further than Uno Mas Tacos and Tequila. What once started as a food truck has grown into a multi-location franchise and is, as director of operations James Pollan describes it, “built different.” “From our drinks to our menu to the vibe you get when you come in the building – it’s a different kind of atmosphere that we want our customers to enjoy,” he said. What is certainly unique is Uno Mas’s dedication to an authentic Mexican experience. From their wide assortment of tacos and tamales to their famous P5 burrito, one can immediately taste what makes Uno Mas special. “Everything is fresh and handmade in the store versus just warming it up,” said Pollan. “We wanted to bring the Mexican culture here to Oxford and educate people on it.” Uno Mas has just opened a new location in Starkville and is “not stopping any time soon.” “We’re expanding as much as possible,” said Pollan. “We want to keep seeing where it takes us.” 206 S Lamar Ct. Oxford, MS. (662) 371-9899 unomastacos.com

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