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Join us at Lamar Lounge each Monday for a movie, free popcorn and a drink special beginning at 9:30pm. Check back often for updates or you can follow us on Facebook and Twitter.

Upcoming Movies:

5/12: Being John Malkovich

5/19: Blues Brothers

5/26: M*A*S*H: The Movie

6/2: Trading Places

6/9: Coming to America

6/16: Pretty Woman

6/23: Enter the Dragon

6/30: Independence Day

7/7: Lock, Stock and Two Smoking Barrels

 

On March 12th, City Grocery will be hosting guest chef, Donald Link, Executive Chef of Herbsaint, Cochon, Butcher, Calcasieu and Pêche in New Orleans. He will be celebrating the release of his new cookbook, Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything, which is scheduled to release in February of 2014. Chef Link will create a four course, family-style dinner featuring recipes from his new cookbook.

Appetizers:
Blue Crab Beignets
Baked Proveletta
Pork Rillon, Onion Jam

Course 1:
Olive Poached Tuna
Kumquats, Chilies, Broccoli, Mint Cous Cous

Course 2:
Grilled Boneless Lamb Saddle
Sweet & Sour Spring Onions, Tasso, White Bean Gratin

Course 3:
Coconut Pie
Salted Caramel Ice Cream, McGraw’s Chocolate Cookies

Personalized copies of Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything will be available for purchase the night of the dinner.

Date: March 12, 2014

Price: $70 with pairings/ $60 without pairings

Reservations are encouraged.

Please contact City Grocery at 662.232.8080 for reservations.

Chef Vishwesh Bhatt has been selected as a Distinguished Visiting Chef to travel to the Johnson & Wales campus in North Miami, January 30th- 31st. The program was established to honor outstanding culinarians, and provide an expanded learning experience for current culinary students. Chef Bhatt will be presenting two demonstrations and work with the students to prepare a 4-course menu for 50-65 guests. The event funds help raise scholarship money for students pursuing a degree in teh Culinary Arts. Chef Bhatt’s menu will consist of:

Passed

Carawy Spiked Pimento Cheese Fritters

Chicken and Mushroom Pate, Toasted Baguette, Pickled Apple Relish

Blue Point Oysters, Tangerine-Chile Mignonette

1st

Local Carrot, Beet and Crispy Black Eye Pea Salad, Spiced Buttermilk Dressing

2nd

Mustard Seed & Ghee Seared Scallops, Lime Roasted

Cauliflower, Curry Leaf Buerre Blanc

3rd

Roasted Hook & Line Caught Wild Striped Bass, Grits

Khichadi, Collard Greens, Peanut Vinaigrette

4th

Guava Mousse, Cashew Brittle

Oxford Restaurant Week will be held January 26th- February 1st and is a week long celebration of local food and charities. Each time you dine at a participating restaurant, you will have the chance to vote for a local charity. The charity with the most votes at the end of the week will receive a check for $5,000.

City Grocery Restaurant Group will be providing different specials at each of the restaurants throughout the week:

City Grocery: 4 course prix fixe menu with or without pairings ($65/ $50)

Bouré: Soup/ Salad/ Grilled Cheese ($10) (The soup and salad will change daily)

Big Bad Breakfast: 15% off the entire bill Monday- Thursday only

Snackbar: 4 course prix fixe menu with or without pairings ($65/ $50)

All specials are dine- in only.

The 4th annual Mississippi Seafood Cook-off is set to take place on Friday, May 31st in Biloxi, Mississippi. The cooking competition will feature Mississippi’s talented chefs during a four hour long heated cook off. Competing chefs will highlight fresh, sustainable Mississippi Gulf Seafood to a group of local judges. This year, twelve chefs will be allowed to compete, as compared to six chefs in the previous years.

The winning chef will have the honor of representing Mississippi in the Great American Seafood Cook-­-Off in New Orleans on August 3, 2013. GASCO showcases top chefs from around the country competing against one another, each with the goal of creating the winning, signature dish using domestic seafood native to their state.

This year, John Currence has selected Tyler Edwards, of Snackbar to represent City Grocery Restaurant Group in the competition.  Tyler began working as an intern fresh out of culinary school and has trained under Vishwesh Bhatt, since Snackbar opened its doors in 2009.  In just four years, the very young and talented Tyler has come up through the ranks and is now Sous Chef at Snackbar.

CGRG has taken home the gold 3 times:
John Currence won the GASCO cook in 2008
Vishwesh Bhatt MSSCO in 2010
Heath Johnson (former chef) MSSCO in 2011

Stay tuned for details and wish Tyler good luck!

City Grocery presents: BIG BAD Pop-Ups! An entire MONTH dedicated to street foods. Join Guest Chefs Eli Kirshtein of Top Chef fame (Atlanta, GA), Kelly English of Restaurant Iris (Memphis, TN), Andrew Ticer and Micheal Hudman of Hog and Hominy (Memphis, TN), and your very own Chef John Currence (aka Big Bad Chef) of City Grocery, Snackbar, Bouré, Big Bad Breakfast and Main Event, as they prepare mouth watering, over the top food for your enjoyment and entertainment.

Each Chef will be serving for 4 nights (Wednesday through Saturday) for 4 solid weeks as City Grocery is closed for renovations.

Expect to see 4 types of cuisines: Israeli Street Food, Louisiana Cookin’, Italian Cooking with Southern Roots, and kicked up American Classics.

This week: Kelly English of Restaurant Iris

Please call 662-232-8080 for more information

Doors Open at 5:30 serving til 10pm
No reservations, walk in only
The Main Event
1005 North Lamar
Ox, MS

Be sure to follow City Grocery on Facebook and Twitter @citygroceryoxms for more details!

City Grocery Restaurant Group is now accepting orders for our holiday gift baskets. We have several delicious items to fit all budgets.  All items are custom made by our little elves at The Main Event Catering Kitchen. Baskets are available for pick up beginning December 3 until December 21.  Contact our corporate office at 662-234-9300 with any questions or you can click here to download an order form and fax it to our office at 662-234-9307.