In Jackson, Miss., Wine Spectator Restaurant Award winner the Manship Wood Fired Kitchen is a haven for wine and whisky lovers alike, with a menu that mixes Mediterranean and Southern American influences.
Opened in 2013 by chef Alex Eaton and sommelier Steven O'Neill, the restaurant claims the largest selection of wine and spirits in the entire state, with well over 300 Bourbons alone. O’Neill ran the wine program up until 2018, when he and Eaton hired wine director Tiffany Bobbs to further enhance the list. The Manship Wood Fired Kitchen earned an Award of Excellence that same year and was upgraded to Best of Award of Excellence in 2020.
Now at nearly 400 selections, the list showcases international regions such as Australia, Germany, Greece, Hungary and Israel, plus standout picks from France and Oregon. California is the heart of the list, though, featuring a substantial selection of Napa Valley Cabernet Sauvignon and red blends. Pair the abundance of bold reds with the menu executed by chef Cristian Rodgriuez, where the wood-fired oven adds smokey notes to dishes. The menu combines Southern influences with inspiration from Eaton’s Lebanese heritage, resulting in dishes like oysters roasted with Pernod, garlic and chili, country-style pork chops with chimichurri and American red snapper with m’aître d’ butter.
This spring, the restaurant will re-launch its monthly “More Than Dinner” series, featuring a Lebanese meal made from Eaton’s family recipes and paired with wines from Chateau Musar. Reservations for indoor dining are available now.