• Great food and All that Jazz

    Nelson Haskin Jr. is a busy man. By day, he’s a National Guard recruiter at Camp Shelby. By night, he owns and operates one of Hattiesburg’s newest nightspots and eateries – Blu Jazz Cafe.

    Blu Jazz opened its doors mid-April of this year, but Haskin is no stranger to the Hattiesburg food scene.

    He got his start at Chesterfield’s when he moved to Hattiesburg to attend Southern Miss, and worked his way through the ranks during the next 14 years. He also owned Nelli’s Deli in the Cloverleaf Mall food court. 

    His passion for hospitality has brought him downtown.

  • Southern Miss Dining

    A confession: Between 1996 and 2000, one of us (this is not a full confession!) ate a fried chicken sandwich in the Southern Miss student union three times a week without fail.

     

    It was a good sandwich, to be sure. Utilitarian. A bun, a huge piece of boneless fried chicken, a couple of pickles. It got the job done. A nice full belly to sustain us through a heavy class load and the daily hunt for parking.

  • Coordinates to a good time

    It might be fall according to the calendar, but it’s still summertime here in South Mississippi.It’s not yet time for big, malty beers full of robust flavors and warming alcohol. We’re still in the golden days, the halcyon days, the days of sitting on the porch by the water enjoying the last rays of the setting sun. And if you’re anything like me, you want a crisp, refreshing beer in your hand while you do it. Abita 30-90 is that beer. It’s a “golden lager” that slides right into that gap between full-bodied fall and effervescent summer.

  • TOP CHEF: scott martin

    Scott Martin is the owner of Bop’s Frozen Custard & The Lawn Ranger Landscape, Lawn & Irrigation. Scott is a Jones Junior College and Mississippi State graduate. He is married to wife Jamie and has two children, James Harris and Mary Ann.

    What’s one ingredient that you can't live without?
    Onions

    What’s your favorite type of music to listen to when cooking?
    Shuffle on Pandora or iTunes

    If you could cook for anyone, dead or alive, who would it be?
    My Grandmother, Christine Pridgen

  • Bop's - It’s worth a detour to eat this ‘real food’

    Drive down Hardy Street in Hattiesburg these days and you can’t help but notice: Something big is going on.

    Construction, and lots of it. Spanning the blocks between 30th and 32nd avenues across Hardy from the University of Southern Mississippi, The District at Midtown will bring exciting new businesses to Hattiesburg, including a swank hotel, retail space and a handful of new eateries. It’s a big deal, and construction of this phase is expected to last into 2018. Exciting times!

    One drawback, though.

    It’s kind of hard to get to Bop’s.

  • Bop's - It’s worth a detour to eat this ‘real food’

    Drive down Hardy Street in Hattiesburg these days and you can’t help but notice: Something big is going on.

    Construction, and lots of it. Spanning the blocks between 30th and 32nd avenues across Hardy from the University of Southern Mississippi, The District at Midtown will bring exciting new businesses to Hattiesburg, including a swank hotel, retail space and a handful of new eateries. It’s a big deal, and construction of this phase is expected to last into 2018. Exciting times!

    One drawback, though.

    It’s kind of hard to get to Bop’s.

  • Top Chef: Wayne McQueen

    60 seconds with Chef Wayne McQueen of Half Shell Oyster House

     

    Wayne McQueen, Managing Partner/Head Chef, 37, USM  BS Hospitality Management, Marriage to Amy McQueen, 2 children (Valerie 8, David 2)

     

     

    What’s one ingredient that you can't live without? Cheese!

    What’s your favorite type of music to listen to when cooking? Classic rock

    If you could cook for anyone, dead or alive, who would it be? My Grandmother

    What’s your favorite ethnic cuisine? Mexican

  • Oysters and so much more

    Show of hands: who has bought seafood out of the back of a van? If your hand is politely in your lap, you’re probably imagining a shady character selling substandard product while promising it’s not stolen. If your hand IS raised, you know it means fresh shrimp brought up from the Gulf daily and great prices. 

    We’re lucky in the Pine Belt to be close enough to the Gulf of Mexico to have easy access to some of the freshest, most delicious seafood to come out of American waters.

  • Signature Top Chef: Tom White

    What’s one ingredient that you can't live without? Passion

    What’s your favorite type of music to listen to when cooking?  Americana

    If you could cook for anyone, dead or alive, who would it be?   My family

    What’s your favorite ethnic cuisine? Italian

    What’s the strangest request you’ve ever had from a diner? A no egg omelette

    What’s the best part about being a chef? Eating your work

    What’s the most challenging part of being a chef? It's a young man's game

  • Front Street Bar

    Life in downtown Hattiesburg is all about reinvention. Businesses come and go, spaces are reimagined, and the creative drive of local entrepreneurs brings a steady flow of new life to the ever-changing scene.

    So, it came as no surprise when Tom White announced that long-time downtown favorite 206 Front would re-open with a new concept and a new name.

    In December 2016, Front Street Bar opened its doors to Hattiesburgers excited to see the return of one of downtown’s favorite destinations.  

     

    Looking back; facing forward

  • Pages