American South Michelin Star & Bib Gourmand winners…

[johnson86-1]

I used to call on oxford and would always eat at AJAX......it became my go to place, and I loved it.....I don't recall it being gourmet level amazing, but I also get a little offended seeing it potty mouthed....it was damn good food, and made the fact I had to be in Oxford bearable!!!!

Not potty mouthing it. It's solid (Well, maybe yuppie cracker barrel was potty mouthing it). But it's just not at a level that stands out. Or at least it used to not stand out; maybe it's gotten better. Based on my experiences, if you gave me the option between Georgia Blue and Ajax, I'd be indifferent. I wouldn't put either on a must visit list while you're in the area. Certainly not on the same level as City Grocery, which is a legitimately good restaurant that could compete pretty much anywhere. Or just generally, out of the restaurants I recognize on the list, AJAX just does not belong in the same category with any of them except for Taylor Grocery, which is still probably better. Atchafalaya, August, Chez Fonfon, City Grocery, Clancy's, Chez Fonfon, Atchafalaya, Galatoire's, Herbsaint, Hot and Hot Fish Club, Peche, Siren Social Club, Vestige, White PIllars, etc. Some of those I think are overrated, but they're still a level above AJAX. I suspect there are two dozen restaurants across the state with the same style food that is basically on the same level and indistinguishable from AJAX.

 

[johnson86-1]

The most unique steak flavor-wise was Keen’s in NYC (Bourdain’s favorite steakhouse). Their aging process added a deep richness that was really unique… but it still wasn’t a different galaxy than a prime cut at Shapley’s or Koestler… Pictured the last few good steaks I’ve had:,T-Bone at Keen’s NYC, ribeye Gibson’s Chicago, strip Ocean’s Prime Chicago, & strip at MM Shapley’s. They are all the same class. MS might not be able to hold our own nationally in some genres, like Italian, but steakhouses we 100% do imo.

Yup. It just doesn't take a huge population to support a high temperature broiler and good meat.

If you want to really distinguish yourself as a steakhouse, you pretty much have to do it by serving aged beef, because doing it right results in a lot of waste and drives the cost up, plus some people don't really like the flavor, so that is something you can't get at just any decent sized population center.

 

[FreeDawg]

Yup. It just doesn't take a huge population to support a high temperature broiler and good meat.

If you want to really distinguish yourself as a steakhouse, you pretty much have to do it by serving aged beef, because doing it right results in a lot of waste and drives the cost up, plus some people don't really like the flavor, so that is something you can't get at just any decent sized population center.

Bingo. What a lot of people don’t realize is the vast majority of the beef comes from the same place in the US. It’s all about the grade. Almost no one in the restaurant business has a vertical to direct supply themself. It’s all about the grade and damn near everyone has the same access. Like you said, the aging is the difference maker and some may not care for it.

Another thing I’d add to your point about population centers, that absolutely does factor in the the atmosphere in the restaurant. In a huge market in NYC, Chicago, Mia, etc… you’re going to have a more vibrant young crowd. Sometimes our biggest task for our steakhouses to overcome is the average age of customer. If you have a restaurant of 250 customers with an average age of 67, it’s just a different vibe than avg age of 45. Not a knock, just a reality.

 

[Darryl Steight]

I was profoundly disappointed in Sacred Ground.

Place looks great but I just wasn’t ready for the vinegar based sauce on the pork sandwich. Just not taste preference so I’ll go back and try something different but just a warning to know what you are getting into with their bbq.

they did have an Alabama white sauce over on their sauce station but it wasn’t my favorite variant I’ve had of that either.

The fries were good though

anybody else have the same experience?

I did. I think these award-type things are swayed easily by local input and reputation. Don't get me wrong, Emerson has done a great job with his restaurants for decades - Walker's, CAET, etc. But I wasn't just like blown away by the Q at Sacred Ground. It's fine - even good - but it's not the best barbecue in MS by any stretch. But I'm sure the michelin folks aren't trying every little black-family-owned place in every podunk town in MS either.

I imagine they reach out to a few people who they deem "worthy" of having input (John T Edge and such) - and those people say "oh you just HAVE to try these places in Oxford" and "Derek has a new place, dahling, and it's way out in the country where some poor folks live so it seems very authentic"... so that's where they focus.