Named in honor of Jackson native and author Eudora Welty, Eudora’s Mississippi Brasserie opened in October 2023 offering a modern interpretation of a classic French-style restaurant. But more than that, it’s a love letter to the bounty of Mississippi, featuring as many local ingredients as possible.
Chef-partner Tab Fuqua has a long culinary legacy, previously manning kitchens all over the region, including New Orleans, south Louisiana, and Natchez, Mississippi. He brings his influences from his travels, which are infused into the menu.
“We try to put a Mississippi ingredient into every dish and every cocktail, and we’re getting closer toward some of them being 100-percent Mississippi sourced, or at least barely across the Louisiana border or the Tennessee border,” says Tyler Alford, operating partner of Eudora’s.
This includes Jackson’s Cathead Distillery and Mississippi craft beers behind the bar as well as rice from Two Brooks Farm in the Mississippi Delta, grits from Oxford’s Grit Girl, and fresh oysters from Magnolia Key near Biloxi. The menu brings together Southern and French influences, including duck confit and French onion soup, served on colorful dishes from North Carolina’s East Fork Pottery.
But the space also highlights the state. “We really wanted to make sure that we were playing toward the romantic classicism of Jackson and just all the wonderful history and lore that exists here as well as in Mississippi,” Alford says. The dining room features artificial flowers covering the ceiling and artwork from Mississippi artist Walter Anderson.
“We really just wanted a space that we wanted to be in more than anything else, [one that] was welcoming not only to our guests but that we’d be able to spend 100 hours a week in—and not get too crazy,” Alford notes. “This is a small family-run, family-owned restaurant. We’re drawing from something that we love and it’s been a part of our lives.”
Can’t Miss at Eudora’s Mississippi Brasserie
Smoked Duck Gumbo
This hearty dish features house-smoked duck with a dark roux and Two Brooks Farm rice.
Boudin Stuffed Quail
The South Carolina-sourced quail is stuffed with Louisiana boudin and served over gouda grits with a blueberry glaze.
Smoked Wings
The crispy, dry-rubbed wings are served with hot honey (made from local honey and hot sauce) and goat cheese ranch for added tang.
