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It shouldn’t be surprising to hear that Jackson, Mississippi, the “City with Soul,” is home to a James Beard American
Classic restaurant named Bully’s, which caters to soul food. Nor the fact that their dishes are made from scratch. It
shouldn’t even be a surprise that a beloved Jackson chef, Nick Wallace, is often summoned to the prestigious James
Beard House in New York. Guests from around the world marvel at old heritage recipes from his grandmother, prepared
with the finest Mississippi ingredients.
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PHOTO BY BILL STEBER
JaCkSoN, Ms
The fact that the American Seafood King, Chef Alex Eaton, rests
his apron at The Manship in Jackson may come as a surprise, as
Jackson is not resting on the shores of a pristine beach.
Now what may be most surprising is the heavy Greek influence
on the culinary scene in Jackson. In the early 1900’s Greek im-
migrants came to Jackson seeking a new life and in search of
opportunity. Most found themselves in the restaurant industry like
the two friends from the island of Patmos, George Kountouris and
John Goura who opened the Mayflower in 1935. Twelve years
later, the Zouboukos brothers established the Elite Restaurant. In
the 1950’s, Paul Crechale opened his ominous restaurant, fol-
lowed by Bill’s Greek Tavern.
All but the latter, are still a very prominent part of the Jackson culi-
nary scene serving fresh, broiled Gulf fish, Greek salads, and a
dressing and dipping sauce referred to as the kissing cousin of
rémoulade: the Comeback Sauce. This versatile spiced sauce
originated at the Mayflower, the oldest operating restaurant in the
capital city. Maxim Magazine calls Comeback the Nation’s num-
ber one condiment! Coupled with the Mayflower’s buttery, melt-
in-your-mouth signature redfish as featured on the Food
Network’s The Best Thing I Ever Ate, the Mayflower experience
is second to none.
More culinary charm awaits at
sippjackson.com.