Great Response
Response to the new eatery has been great, noted the Smiths, with a good mix of local regulars and out of town visitors. A large group of men from the Jackson area visited "just to give us a try," noted Julia. "We are blessed," she added, as she credited the success to their 25 employees, including a dozen servers. They agreed a strong ownership team adds to the success. "She keeps me sane," said Russell, as the couple has three young daughters. "She takes care of so much." "I think we are a pretty good team, don't you think? asked Julia. Russell smiled. "Yes, honey."
Russell was quizzed about the significance of the dot at the end of Smith when naming his eatery. It's no dot com. "It's not Smith. It's not Smith's restaurant," noted the owner. "It's Smith, period." Smith. -- the end of a sentence, yet the beginning of a new tradition in downtown Corinth. Period. edm Smith. 603 N. Fillmore, Corinth 662.594.1925 www.smithdowntown.com
The most popular dish at Smith. is Shrimp and Grits - creamy Mississippi stone ground grits topped with pan-seared shrimp in a mushroom butter sauce.
Customers get to watch Russell Smith's kitchen magic through a kitchen window at Smith. in downtown Corinth.
This private dining room for a party of 12 inside Smith. shows the exposed brick and ceilings to reveal the building's history. eat. drink. MISSISSIPPI • 61
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out the door," he said, as the man with Russell's Beef Steak House roots knows his beef. Of the eight sandwich offerings, the Fried Green Tomato Grilled Cheese, Chicken Salad Quesadilla and Lazy Chicken Sandwich are customer favorites. Lazy Chicken is fried or grilled chicken tenders with bacon, white cheddar cheese, lettuce and smokey BBQ mayo. One would expect grilled steaks (6 oz. or 10 oz. Filets), Prime Rib (Joel's Rub) and homemade pastas (Jambalaya and Pecan Chicken), but Joel and Russell also take several more entrées to the next level. Joel's Shrimp and Grits remain the number one dish. It's creamy grits from Delta Grinds of Water Valley, pan-seared shrimp in a tangy, butter sauce with bacon and mushrooms, then garnished with chives. Chicken and Waffles remain popular -- fried chicken and Belgian style waffles -- and the Catfish and Collards with Etouffee "is really catching on," noted Russell. "Once people give it a try, they're are hooked," he noted, as the dish includes grilled or blackened catfish (Mississippi raised, of course), braised collard greens with crawfish etouffee. Desserts change regularly, with Bread Pudding and Mississippi Mud Cheesecake among the most sought after. Joel cooks up different creme brulees which would make New Orleans proud. S'more Creme Brulee with graham crackers, chocolate and marshmallows has been a huge hit, noted Russell. Russell said the Smith. menu will be changed regularly, with new items appearing about every six weeks. Craft beer is a passion of Russell's, something reflected on the selections available at Smith. There are nine beers on draft, including Southern Pecan and Yalobusha River Ale. There are about 20 craft beer selections, including Mississippi breweries -- Lazy Magnolia, Lucky Town Brewing Co., Yalobusha Brewing Co. and Oxford Brewing Company. Expected to soon be added to the list is Southern Prohibition Brewing Company.