Down Home: 3 Places for Soul Food

Mississippi as a whole is home to some great soul food and the capital city isn’t lacking in it, either.

Whether you’re in the mood for delicious fried chicken or a veggie plate consisting of down-home side items, there are plenty of places in Jackson to find soul food.


Bully’s Restaurant – 3118 Livingston Road
For over 28 years, Bully’s Restaurant has been serving the community with delicious soul food.

Specializing in soul food and barbecue, diners fill up on entrees like beef tips, pigs’ feet, ham hocks, smothered oxtails, barbecued ribs, southern fried catfish and chitterlings. Daily specials rotate and include smothered liver and onions, red beans and rice with sausage, spaghetti and meat sauce, baked chicken and dressing, meatloaf with tomato gravy and chicken tetrazzini.

The side items are downright southern, too, with options ranging from mac and cheese to sweet potatoes, string beans, dressing, fried green tomatoes, fried okra and everything in between.

Bully’s is open Monday through Saturday from 11 a.m. to 6 p.m. daily.

Sugar’s Place

Sugar’s Place – 168 W Griffith Street
Voted Jackson’s Favorite Restaurant in 2017, Sugar’s Place Downtown is open for breakfast, lunch and dinner so that you can get your soul food fix with chicken and waffles or a heaping plate of fried catfish.

If you stop in for breakfast, served from 7 to 10 a.m., choose from a full breakfast platter with eggs, grits, bacon or sausage and a biscuit; Sugar’s Waffle Meal; Sugar’s Omelet Meal; Chicken & Waffles; Texas Toaster Sandwich; Sugar’s Biscuit Sandwiches; or Sugar’s BLT.

For lunch, customers can “build a meal” by choosing one meat and two vegetables. Meats include fried catfish, fried pan trout, baked chicken, fried chicken wings, chicken tenders, and fried pork chop. The veggies vary daily, but you can expect things like greens, lima beans, mac and cheese, green beans, candied yams, coleslaw, fries, corn and more. Other lunch entrees include pan trout and catfish sandwiches, cheeseburgers, catfish and shrimp po’boys, chicken po’boys, club sandwiches, smoked ham sandwiches and salads. Daily lunch specials are also available and change with the days of the week. Finish off your meal with a slice of  cobbler.

Sugar’s is open Monday through Thursday from 7 a.m. to 4 p.m. and until 10 p.m. on Fridays.

Big Apple Inn

Big Apple Inn – 509 N Farish Street & 4487 N State Street
For several decades now, the Big Apple Inn has been serving soul food and delicious sandwiches, but their legacy and claim to fame is something a bit different – pig ear sandwiches.

It didn’t start out that way, though. In the 1930s, a maned named John Mora would roll his hot tamale cart up and down Farish Street and eventually earned enough money to open the Big Apple Inn. When the store first opened, Mora made trips to the local butcher who was getting rid of pig ears and Mora took them and figured out how to cook them. From there, the pig ear sandwich at the Big Apple Inn was born and it is still being served to this day, along with tamales, under the direction of Geno Lee, Mora’s great-grandson.

The menu is simple and has not changed much over the years. Slider sandwiches include smoked sausage, pig ear, hamburger, hotdog and bologna. Complete your meal with a side of hot tamales to get the full experience.

Big Apple Inn is open Tuesday – Thursday and Saturday, 8 a.m. – 8:30 p.m. and Friday 8 a.m. – 9 p.m.

*This site covers a variety of restaurants and cuisines, though not always in the same post. Is this list missing your favorites? Search the blog for more content. 

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Paige McKay

eat. drink. MISSISSIPPI is a food magazine dedicated to sharing Mississippi's passion for food with the world. From local chefs making their culinary mark to the many great restaurants this state has to offer, Mississippi's hospitality shines through in the pages of this magazine. It is our desire to preserve our culinary heritage and inspire today's cooks with a new passion for cooking and eating. All opinions expressed in this post are the opinions of the writer and not necessarily those of Sipp Jackson.

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