• 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

  • Italian fare with a Southern twist

    When most people think about retirement, they imagine taking time to travel, finally being able to dive deep into favorite hobbies and spending time with family.

    We imagine propping up on a French Quarter balcony, eating po-boys and listening to buskers serenade tourists through our golden years.

    Columbia native Sebe Dale went the opposite direction.

    He decided to spend his retirement doing whatever his wife, Amanda, wanted.

    Amanda wanted to open a restaurant.

  • Tails up at South MS Crawfish

    It’s springtime in South Mississippi. That means that if you are on the road after 11 a.m. on any given day, there’s about a 50 percent chance the driver in front of you will be chucking crawfish heads out of their window.

    We don’t condone littering, but we get it.

  • Potato Salad Recipe

    Ingredients:

    4 potatoes

    1/2 onion

    5 slices bacon

    1 cup mayo

    2 boiled eggs
     

    Directions:

    Cook bacon, remove from grease add chopped onion sauté. Boil potatoes and eggs and peel both. Cut up potatoes and egg.  Add all ingredients together.

  • Red Beans and Rice

    Ingredients:

    4 cans kidney beans

    1 large yellow onion

    2 cloves garlic

    1 Tbsp. red wine vinegar

    1 tsp. red pepper

    1/2 tsp. white pepper

    1/2 tsp. black pepper

    1/2 tsp. Ground Cumin

    1/2 tsp. Ground mustard

    1/2 tsp. thyme

    2 bay leaves

    Cubed ham (or ham and ham bone from glazed ham)

    Sausage, as much as you can stand – Polks Smokes and Conecuh

    White rice, follow directions.

     

    Directions:

  • Top Chef: Trey Viewheg and Paul Sims

    Trey Viehweg is a graduate of Oak Grove High School, PRCC and USM. A resident of Oak Grove, he works for Merchants Food Company.

    Paul Sims is originally from Terry and graduated from Terry High School, Hinds Community College and USM. He is owner of The Agency, Inc – Commercial and Personal Insurance.

    Trey and Paul met at USM in 2003, where they were both members of Sigma Alpha Epsilon fraternity. They opened South MS Crawfish in 2015 as a catering-only business. The restaurant opened in 2015 in the current location on Old Hwy. 11, across from G&G Hardware.

     

  • Must-try crawfish dishes

    Whether you call them crawfish or mudbugs, crayfish or crawdads, the Pine Belt loves to eat them! Here are some of our must-try dishes from local spots.

    350º Bake Shop
    521 Old Richton Road, Petal

    Crawfish Fettuccine
    Perfectly-cooked fettuccine topped with a creamy, well-seasoned sauce and a bounty of plump crawfish tails.

     

    Patio 44
    3822 West 4th Street, H’burg

  • Crawfish around the Hub City

    Looking to get out on the town to enjoy some crawfish? There are plenty of opportunities!

    Seasonal Crawfish Menu, Crescent City Grill

    • When? Mid-March to Mid-April
    • Where: Crescent City Grill and Mahogany Bar, 3810 Hardy, Hattiesburg
    • Details: Pine Belt diners look forward to the seasonal crawfish menu at Crescent City Grill for good reason – no one celebrates the South’s favorite crustacean quite like they do.

  • Black Bean Burgers by Evan Curry

    Ingredients

    2 20oz cans black beans
1 green bell pepper
1 white onion

    1 tbsp minced garlic

    1 cup roasted pumpkin seeds (ground)

    1 cup roasted sunflower seeds (ground)

    1/4 tsp cinnamon

    1/4 tsp chili powder

    1 tsp Italian seasoning

    Italian bread crumbs

     

    Directions

    Process all ingredients, mix in spices. Add bread crumbs until just dry enough to not stick to your hands. Form into 6oz patties. Cook ‘em.

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