Not much food news lately — because, frankly, we’re in a rut.
You know the drill. We have about five or six places we go on a regular basis: Thai House, that Mexican place no one knows about in front of Northpark Mall, Haru Sushi, Jason’s Deli, Broad Street, that Vietnamese place on Lakeland Drive, and, yes, the Subway.
Desperate for variety, we might wind up at the Indian buffet (Ruchi?) on I-55 South Frontage Road or, sadly, Zaxby’s. And, as a recent trip to Peking Chinese Food proved all too vividly, we no longer have a Chinese restaurant in our neck of the woods worth visiting.
We slipped into Rossini the other night, and, while the food was pleasant enough (frankly, my dishes were all a bit cold), you can’t drop twenty-five bucks per plate on a regular basis … or, soon, you’ll be eating at the local soup kitchens.
Last night, we slipped into — I wince as I’m typing this — Golden Corral, and, while it was an interesting change of pace, you can’t eat that kind of food on a regular basis … or soon, you’ll be eating at the local hospital.
In the Jackson area? Got a hot tip for a great local restaurant? Drop me a line.
You should try the new Ichiban Restraunt on Hwy 25 in Dogwood. It has just opened and is very extraordinary and has wonderful food.
Great idea! We’ll give it a try.
Kiss the rut goodbye! Get thee to Sal and Mookie’s, on Taylor Street, right behind Sir Speedy’s. This is another Jeff and Dan property (think Bravo and Broad Street), and is great! They did the preview last week (we went Tues. night) and we had to return on Friday as well. Not only do they make fabulous pizzas with slices as big as your head, they also have the most wonderful desserts, appetizers (I recommend the spinach and artichoke dip) and service. On Friday night, the beautiful people were out (former mayor Kane Ditto, Malcolm White of Hal and Mal’s, currently director of the MS Arts Commission, Darrell Wilson, stylist to the stars, etc.) along with lots of families and couples. It’s going to take a while to work my way through the menu, but I’m more than willing to put in the time.