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UNCORKED | SANCTUARY ARTIST SERIES | COMMUNITY RECIPES

MAY/JUNE 2026 OxfordMag.com Volume 10 | Issue 3 $4.95

Foodie Edition OxfordMag.com

Magnolia Lighting

HERNANDO · OXFORD · RIDGELAND W W W. M A G NO L I A L I G H T I NG . COM

FEATURES of the Oasis 13 Art MiHyang Faulk’s Living Canvas the Bayou 30 Bringing Back to Bouré

29 Uncorked Oxford Uncorked brings

world-class wine experience to The Powerhouse

Taco 33 Lamar Lamar Taco Shop Brings Retro Flavor and Fun to Oxford

Flavor and Live 41 Southern Music Shine at Rhythm & Rye

ARTS & CULTURE and Artistry 25 Architecture Exploring the Creative Duality of Christina Buschman

Cummings 27 Kira Mississippi’s Influence

on a Multi-Medium Artist

FOOD & DRINK

45 Recipes Recipes submitted by community leaders

30 On The Cover Tory McPhail | Photo by Bill Dabney

IN EVERY ISSUE

5 6 7 9 4

May/June 2026

Contributors Letter from the Publisher Events Book Picks

CONTRIBUTORS

•••

PUBLISHER & EDITOR Rebecca Alexander EDITORIAL Alyssa Schnugg DESIGN Tayler Dailey PHOTOGRAPHY Bill Dabney Kavanaugh Breazeale MARKETING Trent Collier Hannah Brasher AUDIENCE DEVELOPMENT Luke Westphal

MacKenna Sherer, Contributor MacKenna Sherer, originally from the suburbs of Chicago, is an undergraduate student at the University of Mississippi. She is pursuing a degree in Integrated Marketing and Communications and is expected to graduate in Spring 2026. MacKenna has been working closely with YAC to help promote local artists in the Oxford area through her writing. She enjoys all things music, spending time with her loved ones, and visiting new cities.

Davis Coen, Contributor Davis Coen is a freelance writer and newspaper reporter from Oxford by way of South Carolina. He's had stories published in various local publications including Oxford Eagle, Oxford Citizen and Daily Journal. He also maintains a music career with over a dozen tours of Europe and regular airplay on SiriusXM Satellite Radio.

Donna Manning Campbell, Contributor A resident of Brookhaven, Donna Manning Campbell is former managing editor of The Daily Leader and has been an editor and reporter for several newspapers in Mississippi including The (Biloxi) Sun Herald, Hattiesburg American, and The Newton County Appeal. She is married to Brett Campbell, who is the current editor of The Daily Leader and worship pastor at their church. They are Papa Oso and DonDon to two beautiful granddaughters, Aurea and Azalee.

Published by Oxford Newsmedia LLC 2714 West Oxford Loop, Suite 161 Oxford, MS 38655 662-234-2222

OxfordMag.com

FROM THE EDITOR

O Rebecca Alexander Publisher & Editor

•••

Oxford shifts into a slower gear after graduation celebrations and baseball game weekends draw to a close. Trees and gardens are in full bloom and we can get outside to enjoy warm days to enjoy our backyard gardens. In this issue, MiHyang Faulk shares what it is like to take a blank canvas backyard and turn it into an oasis. MiHyang gives tips to make your garden a space to enjoy year-round. . The pathways curve around the small backyard to make it feel like a park with trees that provide shade and privacy. This is our foodie issue, which is always one of our favorite subjects! We welcome you to get to know the new chef of Boure’ that is refining the menu to offer the best in south Louisiana cuisine. We also enjoyed the vibes at Lamar Taco with it’s beach feel and retro Volkswagen bus as the bar. Not visible from busy Lamar is their new outdoor space that allows you to enjoy eating outside or play a game of cornhole with friends. Also, we preview the Uncorked Event coming in July. Wine lovers from across the region will gather at The Powerhouse for Oxford Uncorked, a large-format wine festival that organizers say is designed to bring world-class wine culture to North Mississippi. Also, we look forward to all the new restaurants that are under construction and can’t wait to have new places to add to our list of favorites.

Rebecca 6

May/June 2026

WHAT TO DO IN OXFORD SUMMER SUNSET SERIES FAMILY ACTIVITY DAY UM MUSEUM MAY 30 | 11 A.M. – 2 P.M.

This free, community-wide event is open to everyone and packed with exciting activities for children and families alike. Enjoy a bouncy house, cool off with refreshing popsicles from Oxsicles, and explore hands-on fun throughout the day.

EVERY SUNDAY | 6 P.M. | AT THE GROVE June 7: Yalobushwhackers June 14: Twurt Chamberlain June 21: The Pinksheets June 28: Davis Coen July 3: Soultones @ the Old Armory Pavilion

THE ART OF ASADO

FORD CENTER COMMUNITY MUSICAL

The Yoknapatawpha Arts Council invites you to an exclusive inaugural event at Windy Hill on Dutch Bend. This immersive evening will feature a progression of experiences from sunset views on the balcony and live music on the expansive front porch to an outdoor asado-style dinner on the lawn.

This summer production will include performers ages 10 and older. This is a community-engagement project between the Ford Center, the University of Mississippi, and the Oxford community.

WINDY HILL ON DUTCH BEND (CR 425) JUNE 6 | 7 P.M. | TICKETS: $125

GERTRUDE FORD CENTER FOR THE PERFORMING ARTS JUNE 26 & 27

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WHAT TO DO IN OXFORD Square Books Events June 3 Josh Weil, What Came West Reading & signing, 5:30–6:30 p.m. Off Square Books, 129 Courthouse Square June 15 Enchanted Page Society Book Club 6–7 p.m. Circle and Square Brewing, 100 Depot St. June 21 David Sedaris, The Land and Its People Reading & signing (ticketed; signing line only available), 5 p.m. Off Square Books, 129 Courthouse Square June 23 Toya Boudy, Cooking from Scratch Ticketed event ($50, includes signed book), 5:30–6:30 p.m. Chicory Market, 707 N. Lamar Blvd.

4th of July Events Children's Parade 10 a.m. Non-motorized, kid-friendly parade featuring decorated bicycles, wagons, and scooters. Fireworks at mTrade Park A fireworks show at Oxford's youth sports complex, mTrade Park. Bring your Grove chairs or blankets.

May/June 2026

Photo by Josh Mccoy

READ THIS BOOK Recommendations from

Jude Burke-Lewis Square Books

Medical Missionary DAN JONES In Medical Missionary, former Ole Miss chancellor Dan Jones explores his personal journey as a spiritual pilgrim and the many surprising twists along the way. Providing readers with a lens to share in remarkable events, Jones reflects on the choices he made during an unexpected and winding path from rural Mississippi in the 1950s and 1960s to Korea in the 1980s and beyond.

A Season to Remember NEIL WHITE (editor) Relive the 2025-2026 Ole Miss football season — the most dramatic, tumultuous, and successful in modern school history. Stunning photographs are accented by essays and commentary from some of the most noted sportswriters and sports figures in Mississippi, including Rick Cleveland, Robert Khayat, Chase Parham, Chuck Rounsaville, Paul Finebaum, Jeff Roberson, and Neil White.

Cooking from Scratch TOYA BOUDY Cooking from Scratch is chef and storyteller Toya Boudy’s most personal—and most irresistible— cookbook yet. Cooking from Scratch includes 70 family-loved recipes shaped by the cultures that define her: Mini Crawfish Pies, Jamaican Curry, African Spinach Stew, homey Salisbury Steak, and more.

Whistler ANN PATCHETT

What Came West JOSH WEIL

The Land and Its People DAVID SEDARIS

When Daphne Fuller and her husband Jonathan visit the Metropolitan Museum of Art, they notice an older, white-haired gentleman following them. The man turns out to be Eddie Triplett, her former stepfather, who had been married to her mother for a little more than a year when Daphne was nine. Now fifty-three, Daphne hasn’t seen Eddie for many years, not since the fateful event that changed the direction of both their lives.

Sierra Nevada, 1840s, just before the Gold Rush ignites. Silas Hall has never belonged anywhere except the wild. Bullied as a child and uneasy even within his own family, he finds brief solace in love and fatherhood before the pull of the frontier overwhelms him. One day he heads west, chasing a life that might finally make sense. What follows is a swift, pulse-pounding journey into the mountains, where Silas becomes one of the first white settlers to cross into the Sierra Nevada.

In this new essay collection, David Sedaris reflects on what it means to be a foreigner, a brother, a lifelong friend, in essays that are “among the best of his career" (Publishers Weekly, starred review).

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FEATURE

The Art of the Oasis: MiHyang Faulk’s Living Canvas By Rebecca Alexander

OxfordMag.com

For MiHyang Faulk, her backyard garden isn’t just a landscape—it’s a homecoming. She and her husband, Jim, returned to Oxford three years ago drawn back by the energy of a college town and Ole Miss Sports. Their new backyard that was a literal "blank canvas"—an empty, sloped lot. Today, that empty space has been transformed into what MiHaung calls her "small oasis," with sitting areas, water features, garden features and a designer’s eye. MiHyang’s garden is a direct extension of her background as an art major. While she initially hired a landscaper to help with the heavy lifting, the vision was entirely hers. "I kind of drew it out," she says, "and I told the landscapers how I wanted it done." Her artistic touch is visible everywhere, from the meticulously placed blue stones she salvaged from a walkway to the pottery and statues nestled among the blooms—pieces she actually crafted herself back in college. MiHyang’s garden is designed to engage all the senses. There is the rhythm of running water from her features that she keeps on 24/7 for that "smooth feeling," and the unexpected scent of the Peanut Butter Tree (Clerodendrum trichotomum), which smells exactly like its namesake when the leaves are rubbed. The palette is intentional, focusing on high-contrast pairings. "I like bright colors," MiHyang explains. "I try to

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May/June 2026

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contrast—purple and yellow, light and dark." This includes everything from red honeysuckle to attract hummingbirds to her "purple family" of peonies and wisteria. One of the most charming aspects of MiHyang’s garden is her "rescue" philosophy. She doesn’t just buy prize-winning specimens; she finds potential where others see waste. The Kroger Rescues: Her thriving money trees were saved from a clearance rack. The Divided Daylilies: Many of her flowers came from a neighbor who was throwing them away. Wild Finds: The Yucca plants that now stand tall were once "little babies" she found growing wild on the side of the road.

May/June 2026

MiHyang’s "Green Thumb" Tips

LANTANAS

Don't cut the sticks too early! Wait until you see the green buds, or water gets in and kills the root.

KNOCKOUT ROSE

Trim them down significantly in the summer to keep them lush and manageable.

ELEPHANT EARS

Be prepared to share! They multiply quickly—MiHaung is known for gifting them to neighbors.

HOSTAS

Keep these in the "shady side" of the yard; they can't handle the intense Mississippi sun

OxfordMag.com

Beyond the aesthetics, the garden is a place of memory. A set of wind chimes, handcrafted by her late father, hangs in a special spot, offering a melodic reminder of her roots in Natchez. Whether she’s entertaining her "Mahjong ladies" on the enclosed sun porch or "hands-on" with her favorite shovel in the dirt, MiHyang has created more than just a backyard. She has created a place where her past as an artist and her present as a community-builder meet. "A garden relaxes you," MiHyang says with a smile. "I like to be hands-on myself. All I need is my best friend—my little shovel."

March/April 2026

FEATURE

Bringing the Bayou Back to Bouré By Alyssa Schnugg Photos by Bill Dabney

OxfordMag.com 19

At Bouré, something familiar is stirring again. For years, the restaurant has been a staple just off the Square, a place where locals gather for everything from game days to graduation dinners, where upstairs balconies fill on warm nights and downstairs tables host long, easy meals. But like many long-running institutions, its menu slowly wandered. The flavors were still good, the crowds still came, but the original idea, rooted in South Louisiana culture, had softened over time. Now, that spirit is back, and in a big way. The shift comes under the direction of Tory McPhail, the award-winning chef best known for his years leading the kitchen at Commander's Palace. Since joining John Currence’s City Grocery Restaurant Group in mid-2025, McPhail has been quietly, and carefully, reshaping Bouré into what it was always meant to be. Not a reinvention, but a return. “This isn’t about chasing trends,” McPhail says. “It’s about looking at everything through a South Louisiana lens.” That lens is already evident on the plate. There is a nod to the late Paul Prudhomme, who helped define modern Louisiana cuisine. Seafood cakes now lean on Gulf and Mississippi sourcing. Classic preparations are back, and even the names on the menu reflect a stronger sense of place.

May/June 2026

But what McPhail is building is not a rigid interpretation of Louisiana cooking. It is something more layered, more reflective of the people behind it. Bouré, after all, was created more than two decades ago by Currence and co-owner Stefano Capomazza, both New Orleans natives who brought their shared heritage north to Oxford. Over time, as their restaurant group expanded and attention was divided, the menu evolved in ways that felt natural but not always intentional. “That’s kind of where we are now,” McPhail says. “Just refocusing everything, making sure it all flows through that South Louisiana point of view.” It is not strictly Cajun. Not strictly Creole. Not even strictly New Orleans. Instead, it is a broader interpretation of South Louisiana cooking, filtered through local ingredients and the expectations of a north Mississippi dining room. Mississippi catfish has a place here. So do locally milled grits. Seasonal produce from nearby farms finds its way into dishes that feel both grounded and alive. The process of getting there has been deliberate. Rather than flipping a switch overnight, McPhail and his team have taken a slower, more thoughtful route. New dishes appeared first as specials, giving the kitchen time to refine and guests a chance to weigh in.

“We want to eat it 10 times,” he said. “Does it need more lemon, more salt, more pepper? Do we need to clean it up? Change the garnish? That’s how we figure out if it’s ready.” Only after passing that test does a dish earn a place on the menu. That approach led to a significant refresh just after the start of the year, though even that moment came with its own challenges. An ice storm briefly interrupted service, forcing the team to reset and reopen, adding another layer to an already evolving process. Even so, the direction remained clear. And it will keep evolving. “I don’t think it ever stops,” McPhail says. “There should always be something new, something better.” That philosophy extends to how he thinks about favorites. There are staples, of course. The pasta jambalaya continues to anchor the menu, rich and satisfying. A blackened redfish pays homage to the dish that helped put Commander's Palace on the national map decades ago. And for dessert, a banana foster sundae brings a touch of New Orleans indulgence to the table. But McPhail resists the idea of a single signature dish. “When strawberries are in season, I want to eat as many strawberries as I can,” he says. “Then when they’re gone, I’m on to the next thing.”

It is a simple philosophy, but one that shapes the entire menu. Seasonality matters. So does momentum. Diners might come in expecting a familiar favorite, only to discover something new that becomes the next go-to order. At the same time, McPhail is realistic about the balance between vision and guest expectations. Salmon, for instance, may not be native to South Louisiana, but it is something diners know and ask for. And when they ask, the kitchen listens. “People love their salmon,” he says with a smile. “So we’ll bring it back.” When it returns, it will not feel out of place. Instead, it will be reimagined through that same South Louisiana lens, perhaps paired with Creole mustard or fresh Mississippi corn, tying it back into the broader identity of the restaurant. That balance, between authenticity and approachability, is part of what has made the transition feel seamless to guests. Feedback so far has been overwhelmingly positive, with diners noting that everything, from the flavors to the atmosphere, feels more cohesive. “You walk in, and it just makes sense,” McPhail says. “The food, the room, the hospitality. Everything fits together.” That sense of cohesion is no small thing. In a dining landscape often driven by trends and quick pivots, Bouré is

OxfordMag.com 21

leaning into something more enduring. Warmth. Familiarity. A feeling that the experience is thoughtful rather than forced. McPhail is quick to credit the foundation that was already in place. Bouré has long been known for its hospitality, its ability to make guests feel at ease whether they are in for a quick lunch or a long evening meal. The goal now is simply to bring the food fully in line with that reputation. “We’re 99 percent there,” he says. “I can’t take credit for what was already built.” His role, though, extends far beyond Bouré. As corporate executive chef for the City Grocery Restaurant Group, McPhail oversees five restaurants, including stops at City Grocery, Snackbar, Big Bad Breakfast, and Goose Creek Tennis Club. His days are split between kitchens, meetings, tastings, and mentoring staff across the group. Fine dining instincts come into play at City Grocery. Casual energy defines Big Bad Breakfast. Bouré sits somewhere in the middle, a place where guests can watch a ballgame upstairs or settle in downstairs for a ribeye with truffles and bone marrow. “There’s a little something for everybody,” McPhail says. Looking ahead, there are plans to expand the Bouré concept, with its broad appeal and recognizable identity. Early conversations have centered on growing the brand into other Southern markets, with Birmingham emerging as a natural fit given the group’s existing presence there. “The goal is to polish Bouré first,” McPhail says. “Then take it on the road.”

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For now, though, Oxford remains the focus. McPhail splits his time between a cottage in town and a home along Florida’s Gulf Coast, maintaining a connection to the water that has shaped much of his life. Raised in the Pacific Northwest, north of Seattle, he grew up fishing for salmon, learning firsthand the rhythms of seasonality and sourcing. His professional path later took him to New Orleans, where he spent years immersed in one of the country’s most distinctive food cultures. That combination, Pacific Northwest roots, New Orleans training, and now a foothold in Mississippi, informs the way he approaches food today. “As a Yankee kid from the Pacific Northwest, by way of New Orleans, coming into Oxford, it’s been eye-opening,” he says. It has also deepened his appreciation for the local community. Beyond the kitchen, McPhail has embraced a mentor24

May/June 2026

ship role, working to recruit and guide young cooks, connect with culinary programs, and create pathways for growth within the industry. “If I can give back at this stage of my life, that means a lot,” he says. Back in the dining room, that evolution plays out one plate at a time. A bright entrée salad on a warm afternoon. A rich, comforting pasta in the evening. A dessert that leans just indulgent enough. Each dish carries a thread of South Louisiana, woven together with Mississippi ingredients and a sense of place that feels distinctly Oxford. And that, ultimately, is the point. Bouré is not trying to be something new. It is trying to be what it always was at heart, a love letter to South Louisiana, written from a small town in North Mississippi. Now, with McPhail at the helm, that letter is being read a little more clearly.

ARTS & CULTURE

A SANCTUARY ARTS SERIES FEATURE

Architecture and Artistry: Exploring the Creative Duality of Christina Buschman By MacKenna Sherer Photos submitted

OxfordMag.com 25

The bustling scene of Atlanta, Georgia, offers much in regards to the arts: festivals that fill the streets, museums that spark inspiration, and academics that nurture the creative spirit. Growing up in the city, artist Christina Buschman was constantly enveloped in artistry from an early age. From participating in art programs and honing abilities with instructors through higher academia, to attending locally sponsored art festivals and shows, her passion for the arts grew beyond the city of Atlanta, carrying into her current life in Oxford, Mississippi. After completing her Masters and Bachelors degrees in Architecture at Tulane University, Buschman made the move to Oxford, joining Beard + Riser Architects in 2016. Buschman’s early experiences planted a love for design that has since allowed her to find new meaning in Mississippi’s history and landscapes, shaping her journey in conjoining her artistic roots with her architectural practices. From residential homes to historic preservation, her project experience spans every phase of design. Since moving from the busy-lifestyle of Atlanta and into the relatively smaller town of Oxford, she has completed her Architectural Experience Program (AXP) hours and continues to move towards licensure. She adjusted to her new career and life in Oxford, all while pursuing her passions of collaging, drawing, sculpting, and painting. Buschman’s creative studio is filled with architectural sketches from previous projects and collected scrap metal, just waiting to be sculpted. Canvases, paints, pencils, and oil pastels are mixed in with the rest of her drafting supplies. Her work reflects different stages of creation, together forming an organized chaos that defines her artistry. Her goal as an artist is to create a sense of serenity, inviting viewers to experience the calm within each piece, and see the myriad of ways creativity flows through her life. Buschman’s work reflects the collaborative, yet evolving spirit of the artist community here in Mississippi: rich in tradition, creative expression, and deep appreciation for community. “To me, Mississippi meant a slower pace in life. A place where I took a chance - moving here without knowing anyone or where I was going.” says Buschman. “That I feel is reflected in my work and its evolution over time from very crisp and controlled to lose and go-with-the-flow.” Since moving to Oxford and attending her first event with the Yoknapatawpha Arts Council, Buschman states how generously she was welcomed and inspired by the city’s vibrant arts community. Participating in local shows and programs keeps her creativity alive, motivating to continue growing as an artist. She seeks to increase her involvement in local groups and arts programs throughout Mississippi. In 2022, Buschman was awarded first place in the drawings, graphics, and photography category at the Crosstie Arts Festival in Cleveland, a recognition that celebrated her artistic visionary and skill set. This year, her work continues to find a place with YAC while she explores new opportunities with the Leadership Lafayette program through the Chamber of Commerce. Discover more of Christina Buschman’s work through her personal site, christinabuschman.wixsite.com, or her personal account @chrisbuschman on Instagram.

May/June 2026

Lake front, acrylic, 2021

River, acrylic, 2023

Rackette Lake, 2020

ARTS & CULTURE

A SANCTUARY ARTS SERIES FEATURE

Kira Cummings:

Mississippi’s Influence on a Multi-Medium Artist By MacKenna Sherer Photos submitted

OxfordMag.com 27

Kira Cummings, a multi-medium artist whose talents span painting, pyrography, photography, videography, graphic design, and animation, embodies the rich cultural and artistic heritage of Mississippi in her work. A graduate of Jackson State University with a Fine Arts degree and a Minor in Graphic Design, Cummings has carved out a unique space for herself in the art world. Her membership in the Craftsmen’s Guild of Mississippi for pyrography further solidifies her status as a master of her craft. Cummings' role as the Creative Director for The Works allows her to bring her artistic vision to a broad audience. She creates video and animation for musicians, interview programs, and corporate promotions, while also producing live events. Her work is deeply influenced by the place she calls home— Mississippi, a state with a complex history, vibrant culture, and an enduring connection to the arts. Living in Mississippi, Cummings is constantly surrounded by a blend of natural beauty, Southern traditions, and a strong sense of community. These elements are reflected in her art, whether it’s the intricate patterns she burns into wood in her pyrography or the narrative-driven videos she produces. The landscapes, the people, and the stories of Mississippi are woven into the fabric of her work, giving it a sense of authenticity and depth that resonates with viewers. Mississippi's influence is particularly evident in Cummings' approach to her craft. The state's history of resilience and creativity amidst adversity informs her artistic process. Her work often explores themes of identity, cultural heritage, and the passage of time, all of which are deeply tied to the Mississippi experience. Cummings' ability to capture the essence of her surroundings in her art makes her a powerful storyteller, using her skills across various mediums to communicate the soul of the South. For Cummings, living and working in Mississippi is not just a backdrop for her art—it’s an integral part of her creative identity. The state’s rich artistic tradition and the vibrant community of artists around her have provided her with both inspiration and support. As she continues to evolve as an artist, Kira Cummings remains deeply connected to her roots, drawing from the wellspring of Mississippi's culture to create art that is both innovative and reflective of the world around her. Through her work, Cummings offers a window into the unique blend of history, culture, and creativity that defines Mississippi. Her art is a testament to the power of place, showing how the environment in which an artist lives and works can profoundly shape their creative output. In every piece she creates, Cummings captures a piece of Mississippi, sharing its stories with the world.

May/June 2026

Summer In The City

Sunshine and Summertime

Black II

FEATURE

Oxford Uncorked brings world-class wine experience to The Powerhouse By Alyssa Schnugg

OxfordMag.com 29

Celebrating 27 Years of Mexican Gastronomy

For one weekend this summer, Oxford will trade its small-town reputation for something that feels closer to Napa, Burgundy or Manhattan. On July 11, wine lovers from across the region will gather at The Powerhouse for Oxford Uncorked, a largeformat wine festival that organizers say is designed to bring world-class wine culture to North Mississippi. The event, curated by High Cotton Warehouse in partnership with the Yoknapatawpha Arts Council, will feature producers, importers and distributors from around the country pouring wines from some of the world’s most celebrated regions. General admission runs from 3 to 5:30 p.m., while early admission ticket holders can enter at 2 p.m. for expanded access and smaller crowds. Tickets are $125 for general admission and $160 for early admission. Designated driver tickets are also available for $30, allowing guests to enjoy the food, music and atmosphere without the wine tastings. At its heart, Oxford Uncorked is a walk-around grand tasting where guests can sample everything from approachable everyday wines to rare allocation-only bottles while speaking directly with the people behind them. “It’s a balance of education, access, and celebration,” said Aaron Herrington, High Cotton owner. The festival will also feature guest restaurants serving food pairings throughout the venue, along with live music that adds to the celebratory atmosphere. Beyond the wine itself, Herrington sees the event as part of Oxford’s growing cultural identity. “Oxford has always punched above its weight culturally: food, hospitality, appreciation for craftsmanship, etc. Wine fits naturally into that,” he said. “More importantly, events like this demystify wine. They take something that can feel exclusive or intimidating and makes it

Derek Baker

Sam Bortugno of Wilson Daniels a Special Guest at Oxford Uncorked 2026.

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approachable, social, and fun.” That philosophy helped shape the festival’s first year, held at The Lyric Oxford over the July 4 weekend. Despite the holiday timing, organizers said about 180 people attended, including collectors, casual wine drinkers and visitors from outside Oxford who traveled in specifically for the event. “Feedback was overwhelmingly positive,” Herrington said. “People love the ability to taste broadly but also have real conversations with the people pouring.” Oxford Uncorked distinguishes itself by bringing respected voices from the wine industry directly to Oxford. Last year’s festival featured more than 200 wines and included internationally recognized producers and importers, many pouring labels attendees had never encountered before. Among them was Nicolas Rossignol of Volnay, Burgundy, France, a producer from one of the world’s most studied wine regions. Champagne producers Julie and Xavier Gonet and A. Bergere also attended, offering guests a more intimate perspective on Champagne than the large luxury brands many consumers recognize. “Having producers who are willing to travel from all over the world to Oxford to participate is incredibly meaningful,” Herrington said. The event also highlighted American producers, including Matt Naumann of Newfound Wines and Eric Railsback of La Ferme De La Foret, creating side-by-side comparisons between domestic wines and European classics. Herrington says this year’s festival is expanding significantly. The number of participating suppliers has nearly doubled, with additional announcements expected through Oxford Uncorked’s social media channels. This year’s move to The Powerhouse will also allow for a redesigned layout and a stronger emphasis on food programming, including guest chefs traveling to Oxford from outside the area. Year two will also include a silent auction benefiting the Yoknapatawpha Arts Council and its arts programming. “That’s what makes this event unique,” he said. “Oxford is not a major wine market like New York City, Chicago or San Francisco, yet for one weekend we’re creating an experience that feels like it belongs in one of those cities.” While serious collectors are expected to attend, organizers stress the festival is meant for everyone, from newcomers curious about wine to hospitality professionals looking to refine their palate. “If you enjoy food, culture, or just a great atmosphere, you’d fit right in,” Herrington said. Tickets for Oxford Uncorked are available now through the Yoknapatawpha Arts Council website, Oxfordarts.com.

May/June 2026

Xavier Gonet

Eric Railsback returns to this year's Oxford Uncorked after attending the first festival last year.

Josh Christian | Oxford Meat Co

FEATURE

Lamar Taco Shop Brings Retro Flavor and Fun to Oxford By Blanca Flores The woman-owned restaurant is serving up tacos, soft serve margaritas and a colorful atmosphere on Oxford’s growing side of town.

Q: When did you open here in Oxford? We opened Lamar Taco Shop in June 2025. Q: What do you serve/do that sets you apart from other similar restaurants? One thing that sets us apart from other restaurants is that we are a woman-owned business. Opening this restaurant was not easy. There were many setbacks and obstacles along the way, but we are proud and happy to now be part of the Oxford community. Q: What is a fun fact about Lamar Taco? A fun fact about Lamar Taco Shop is that we were the first restaurant in Oxford, and even Mississippi, to introduce soft serve margaritas.

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Q: Why did you choose this particular location? We chose this particular location because we saw how much this side of town is expanding, with new housing developments and commercial spaces continuing to grow. We wanted to add an exterior patio, and this property had the perfect spot for it. Q: How would you describe the restaurant’s concept to someone who hasn’t visited yet? Our restaurant is colorful, happy, retro-inspired and focused on serving great food in a fun atmosphere. Guests especially love the vibrant decor and our VW bus, which serves as our signature bar piece and centerpiece of the restaurant. Q: How has the Oxford community responded so far? The Oxford community has been incredibly kind and welcoming. Q: Where do you source ingredients when possible? Whenever possible, we love supporting local businesses, farmers markets and sourcing locally, while also working with trusted vendors for quality ingredients. Q: What kind of atmosphere or experience do you hope guests have when they walk in? More than anything, we hope our guests feel comfortable, joyful and excited to eat when they walk through our doors. Oxford is such a diverse and growing community, and it has truly been a privilege to be here. 34

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Oxford’s Newest Restaurants Are Bringing Big Flavor to Town

Oxford’s food scene has never been afraid to evolve. While longtime staples still anchor the Square and surrounding neighborhoods, a new wave of restaurants is adding fresh international flavors, creative desserts and modern comfort food to the local dining landscape. From authentic Vietnamese cuisine to bubble waffle desserts and vibrant Thai dishes, these newcomers are giving locals and students even more reasons to explore Oxford one bite at a time.

experience, customers build towering dessert combinations packed with candy, cookies, fruit and drizzles. Bubble waffles, which originated in Hong Kong, have become increasingly popular across the country, but are still relatively new to smaller Southern markets. Gordo’s Waffles brings that trend to Oxford in a way that feels playful and modern, especially among younger crowds looking for a latenight dessert stop.

Vietnamese Comfort Food Finds a Home One of the most talked-about additions is Bếp Haus Viet Kitchen, a family-owned Vietnamese restaurant bringing traditional dishes and street-food favorites to Oxford. Located on Jackson Avenue West, the restaurant has quickly built a following for its flavorful pho, banh mi sandwiches, vermicelli bowls and bold broths. What makes the restaurant stand out is its focus on authenticity and fresh ingredients. The menu balances comforting classics with lighter, herb-forward dishes that feel both hearty and refreshing. The atmosphere is casual and welcoming, making it equally suited for a quick lunch or a relaxed dinner with friends. Oxford has long embraced Southern comfort food, but the arrival of Vietnamese cuisine adds another layer to the city’s growing culinary diversity. Diners looking for something beyond burgers and barbecue are finding exactly that at Bếp Haus.

Thai Flavors Expand Oxford’s Culinary Scene Another exciting addition is Thai Thai Today, which offers an authentic Thai dining experience with an emphasis on fresh herbs, traditional spices and made-from-scratch cooking. Located on Jackson Avenue West near Walmart, the restaurant features favorites such as curry dishes, drunken noodles, spring rolls and pad Thai. The restaurant’s open kitchen concept gives guests a closer look at the preparation process while adding energy to the dining experience. Reviews have praised both the freshness of the ingredients and the hospitality of the staff. As Oxford continues to grow, restaurants like Thai Thai Today reflect the city’s increasing appetite for international cuisine and authentic flavors. The arrival of more globally inspired dining options is helping transform Oxford into a more dynamic culinary destination.

Dessert Gets a Creative Twist For those with a sweet tooth, Gordo's Waffles is introducing a dessert concept unlike anything else in town. The shop specializes in bubble waffles — crispy, airy waffle cones filled with ice cream, toppings and sauces that are as photogenic as they are indulgent. The dessert shop also offers mini pancakes, shakes and specialty creations that lean heavily into creativity and customization. Instead of a traditional scoop shop 36

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A Growing Food Culture Oxford has long earned recognition for its restaurant scene, but the newest additions show that the city is still evolving. Restaurants like Bếp Haus, Gordo’s and Thai Thai Today are bringing new experiences, flavors and energy to the community while helping broaden what diners expect from Oxford cuisine. Whether it’s a steaming bowl of pho, a handcrafted Thai curry or a towering bubble waffle dessert, these restaurants are proof that Oxford’s next chapter of dining is already underway.

Oxford Commons Welcomes Wave of New Restaurants and Retail

One of the biggest new additions is Aplós, the Mediterranean restaurant planned for the Pearl development. This restaurant on Sisk has been under construction since last summer and is expected to open later this year. The white brick building appears to have a patio under construction, which will be one of the few outdoor spaces for dining in the Oxford Commons area. The restaurant will serve gyros, salads, grain bowls and wood-fired pizzas in a casual setting. The restaurant is directly across the street from Chick-fil-a. Another local addition is Able Mabel, a new concept from the Newcomb family (Newks founders). The shop will focus on prepared grab-and-go foods such as casseroles, cakes and pies. It is expected to open later this summer in the Terrace shopping center, in front of the Pearl apartment homes. Yoby, a yogurt and coffee shop, is targeting a May or June opening in the Pearl development, Oxford Commons. The business will offer frozen yogurt, coffee and specialty drinks.

Aplos

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Voted Best Wine & Liquor Store 8 Years in a Row

May/June 2026

Whataburger is also preparing to open its first Oxford location on Sisk Avenue. Construction is expected to begin this summer. The Texas-based chain is known for its made-to-order burgers and 24-hour service including breakfast, lunch and dinner. This will be the second 24-hour restaurant in Oxford after Waffle House. Dutch Bros Coffee plans to break ground this spring next to Chipotle on Sisk Avenue. The west coast drive-thru coffee chain has expanded rapidly across the country and offers coffee drinks, teas and energy beverages. Students and transplants from Oregon, Washington State will remember the “Brain Freeze” frappachino that Dutch Bros is famous for with their double drive-thru locations. Baskin-Robbins is expected to open this summer near the Oxford Commons Design Center. The ice cream chain will bring its lineup of classic flavors, frozen desserts and specialty cakes to the area. This will be the first stand-alone Baskin-Robbins. (The first being on Hwy 7 inside the Exxon Station.( Able Mabel, a new concept from the Newcomb family from North Mississippi (founders of Newks) is under construction. The shop will focus on prepared grab-and-go foods such as casseroles, cakes and pies. It is expected to open later this summer on Sisk Ave in Oxford Commons. Yoby, a yogurt and coffee shop, is targeting a May or June opening in the Sisk Ave in Oxford Commons in front of The Pearl apartment complex. The business will offer frozen yogurt, coffee and specialty drinks. A new McDonald’s location is also planned for the former daycare property next to Tractor Supply, with construction expected to begin this summer. Oxford’s grocery options are expanding as well. Sullivan’s Marketplace has moved its planned location from Colonnade Crossing to the Summit at Oxford Commons development along Ed Perry Boulevard. The 35,000-square-foot grocery store will include a deli, bakery, and fresh meat and seafood departments. The continued growth of restaurants, retail and grocery developments reflects Oxford’s expanding population and increasing demand for new dining and shopping options. Scan to Sign- Up Ages 1.5 to 4:

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Crews start on the plumbing and electrical work at the future Oxford location.

Big flavors, bold plans: Marshall Steakhouse eyes October debut

By Alyssa Schnugg

Marshall Steakhouse is expanding to Oxford with a new location planned near mTrade Park, targeting an October opening. Owner Randall Swaney said construction is underway at the Oxford location. He hoped to have it open by June, however, bad weather and some minor disputes with the city over floor materials delayed the opening. The Oxford restaurant will serve breakfast, lunch and dinner daily and feature an Italian-themed menu on Wednesdays and Thursdays. Swaney said the new location will keep the same rustic atmosphere and large group seating that made the Holly Springs restaurant popular, including the large handcrafted tables designed to seat 10 to 12 guests together. The restaurant is also launching The Exclusive Mar-

March/April 2026

shall Steakhouse Colonel Club, limited to 200 founding members. For $10,000, members will receive first access to reservations and free use of the restaurant’s larger rooms and banquet hall. Benefits can also be used at the Holly Springs location until the Oxford restaurant opens. Swaney, an Ole Miss graduate originally from Holly Springs, said he decided to expand after years of customers asking for an Oxford location. The original Marshall Steakhouse opened about eight years ago and is known for its USDA Prime steaks aged at least 30 days and grilled over hardwood charcoal.

FEATURE

Southern Flavor and Live Music Shine at Rhythm & Rye Staff Report Photos submitted

Perched above the Courtyard by Marriott Oxford in the heart of Oxford, Rhythm & Rye Rooftop Tavern has quickly become one of the city’s newest gathering spots for food, music, and nightlife. With views overlooking the fringe of historic downtown Oxford, the rooftop restaurant and bar combines Southern comfort food, live music, and a relaxed atmosphere that fits naturally into the town’s longtime culture of storytelling and community. Since opening, the venue has attracted locals, Ole Miss visitors, and travelers staying at the hotel, all looking for a place to unwind above the busy streets below. The venue’s concept centers around what Oxford has long been known for - good food, conversation, and live music shared among friends. “Our rooftop restaurant blends the soul of the South with the spirit of a lounge,” the restaurant’s overview states. “Whether it’s a Rebels win, Sunday brunch, or discovering a new songwriter under the stars, Rhythm & Rye is where moments linger long after the last bite.” Southern Flavor with a Modern Twist The restaurant’s menu reflects that same Southern identity while adding modern twists and bold flavors. Guests looking for appetizers can begin with Smoke House Fries, topped with slow-cooked pork, queso, barbecue sauce, red onions, and scallions, or try the Loaded Cajun Queso & Chips with andouille sausage, tomatoes, and jalapeños. The R&R Signature Chicken Wings have already become a popular item, with sauces ranging from Asian Bourbon and Jerk Honey Hot to Buffalo Lemon Pepper and Roasted Honey Garlic. Fried Green Tomatoes topped with crawfish cream sauce also give diners a taste of classic Mississippi flavors with a more upscale presentation. For those wanting a full meal, Rhythm & Rye offers several Southern-inspired entrées. The Firecracker Shrimp and Grits combines sriracha shrimp with creamy Southern grits, while the Cajun Pasta features crawfish and sausage tossed in Cajun Alfredo sauce. Seafood lovers can order the Blackened Redfish topped with crawfish cream sauce or the Bourbon Glazed Salmon finished with a sweet bourbon glaze.

May/June 2026

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The tavern also leans heavily into hearty comfort food. The 12-ounce Whiskey Ribeye comes topped with whiskey-caramelized onions, while the Southern Fried Catfish plate includes hush puppies, fries, and coleslaw. Handheld favorites such as The Ultimate Smash Burger and The Dirty Bird Sandwich have also become customer favorites during lunch and evening hours. Dessert offerings continue the Southern theme with bourbon pecan pie, turtle cheesecake, and triple chocolate mousse cake. A New Stage For Oxford Music Still, food is only part of what has helped the rooftop tavern gain attention in Oxford. Live music has quickly become one of Rhythm & Rye’s biggest draws. In a city long known for nurturing local musicians and songwriters, the rooftop stage has given artists another intimate venue to connect with audiences. Oxford singer-songwriter & guitarist Davis Coen had the distinction of being the first musician to perform during the opening weeks of the establishment. Since then, the schedule has steadily filled with a wide variety of regional performers and local favorites. Artists who have appeared at the venue include Misti Williams, The Blues Doctors, Amber Violey, Kyle Kite, and The Pistol & The Queen. The steady lineup of performers has helped create an atmosphere that feels both relaxed and distinctly Oxford. On many evenings, music drifts across the rooftop while

OxfordMag.com 43

guests gather around outdoor tables under string lights and heaters. Some visitors stop in for cocktails and appetizers after work, while others stay for full dinners and live performances that continue late into the evening. A Place Built Around Community The rooftop setting itself has become part of the appeal. With views overlooking Jackson Avenue and downtown Oxford, Rhythm & Rye offers a different perspective of the city’s historic center. The location combines the energy of the Square with a quieter, more laid-back atmosphere above the crowds. The restaurant’s interior and branding also emphasize Southern culture and storytelling. According to the overview, the food and atmosphere are designed to feel “refined, layered, and soulful,” while celebrating the traditions of Southern hospitality. Customer reviews have highlighted both the atmosphere and

May/June 2026

service. Guests frequently mention the rooftop views, attentive staff, live entertainment, and menu selections ranging from catfish and wings to desserts and specialty cocktails. As Oxford continues to grow, Rhythm & Rye has quickly established itself as another destination that blends the city’s love for food and live music. The combination of Southern-inspired cooking, rooftop scenery, and a busy entertainment schedule has given locals and visitors another place to gather in a town already known for its culture and hospitality. Whether someone comes for a plate of shrimp & grits, an evening cocktail, or a night of live music under the stars, Rhythm & Rye is aiming to create the kind of memorable experience that keeps people returning long after the night is over.

Recipes from Community Leaders in Oxford

FOOD & DRINK

Oxford’s community leaders share the recipes they make at home for the people who matter most.

Tomato & Goat Cheese Galette Stevi Self Southern Star Yoga The secret to this recipe is the crust, which requires frozen butter chopped into cubes and ice water. It’s important that the dough is very cold and that you don’t overwork it. Galette Crust (Makes 2 tarts) 2.5 cups flour 1/2 t salt 1 cup butter, grated and frozen 1/2-3/4 cup ice water Mix flour & salt. Add frozen butter (if you have a food processor, you can process butter and flour mixture for a few pulses until it resembles coarse meal.) If you don’t have a food processor, mince the

butter in the flour using two forks. Then add 1/2 cup of ice water and mix until it forms a loose ball. If the dough is too crumbly to stick together, you can add the extra water. Form into a ball, wrap in plastic, and place in the fridge until it’s ready to use. Filling 4-5 large heirloom tomatoes 4 garlic cloves Handful of fresh basil leaves 8 oz of goat cheese Salt and pepper to taste 1 egg 1T cream Slice the heirloom tomatoes about 1/4” thick and lay them in a single layer on paper towels and sprinkle with salt to sweat out some of the liquid. Leave for 15 min. Heat oven to 425. Sliver the garlic and spread evenly over tomato slices. Roll out pie dough to a circle

about 12” wide. Lightly grease a pizza pan with butter and place the rolled out dough on the pan. Place goat cheese crumbles in the center of the crust, leaving 2” of dough around the edges (this is what you will fold over the rest of the filling.) Sprinkle goat cheese with shredded basil leaves. Pat tomato slices dry and lay on top. Drizzle with a little olive oil. Sprinkle with the last

of the shredded basil leaves, a pinch of salt, and fold edges. Put egg and cream in a bowl and whisk together. Brush egg wash on the crust with a pastry brush or use your fingers. Place galette on the middle shelf of the oven and cook for 45-50min until golden brown. at 350°F for 1 hour. Let sit for 15 minutes before serving.

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Instructions 1. Make the Refrito Heat 3 tablespoons of oil in a large pot over medium heat. Add the diced red onion, tomatoes, and serrano peppers. Stir in the cumin, chili powder, and 1 teaspoon salt. Cook until the onions are translucent and the tomatoes have softened, creating a fragrant refrito. 2. Build the Broth Add 10 cups of water and bring to a boil. Once boiling, add the shrimp with shells and heads intact. Cook until the shrimp are pink, opaque, and curled into a “C” shape, about 4 minutes. Remove shrimp from the broth and set aside. Add the chopped yucca to the pot and boil until completely tender and easily pierced with a fork, about 20 minutes. As the yucca cooks, its starch will naturally thicken the broth. When the yucca is fully tender and the broth is no longer clear, remove the yucca and set aside. Continue simmering the broth. Add a handful of chopped cilantro, the juice of 1–2 limes, and salt to taste. 3. Prepare the Pickled Onions

Ecuadorian Encebollado Soup Stevi Self Southern Star Yoga

Ingredients 2 lbs fresh tuna steaks (thick-cut sushi grade recommended) 12–16 large shrimp, head-on 1–1½ lbs yucca root, peeled, inner fibers removed, and chopped 3 Tbsp oil 1 red onion, diced 1 red onion, thinly slivered 4 medium tomatoes, blanched, peeled, seeded, and chopped 1–2 serrano peppers, seeded and chopped 1½ tsp chili powder 1 Tbsp cumin 4–5 limes Salt, to taste Freshly ground black pepper Cayenne pepper Garlic powder 1 large avocado, sliced 1 bunch cilantro, chopped 1 Tbsp avocado oil Plantain chips (chifles), for serving 46

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Place the slivered red onion in a bowl. Add a pinch of salt and the juice of 2 limes. Toss well and let sit while preparing the tuna. 4. Sear the Tuna Season both sides of the tuna steaks with salt, freshly ground black pepper, cayenne pepper, and garlic powder. Heat a cast iron skillet over medium-high heat and add 1 tablespoon avocado oil. Once hot, sear the tuna steaks until both sides are well browned while the center remains pink. Turn off the heat and squeeze the juice of 1 lime over the steaks. Slice the tuna with a sharp knife and set aside. 5. Serve Return the yucca to the broth and warm through. To serve, ladle broth and yucca into bowls. Add 2–3 shrimp per serving and garnish with: Sliced seared tuna Avocado Pickled red onions Fresh cilantro Lime wedges Serve with plantain chips (chifles) on the side.

Mexican Cheesecake Becki Ferguson Keller Williams Realty

Ingredients Cheesecake Base (2) 8 oz packages cream cheese, softened (1) 8 oz package pepper-jack cheese, shredded 3 large eggs ½ cup sour cream 1 can diced green chiles (or substitute fresh hot peppers) 1 cup hot salsa Topping 2 cans black beans 2 cans Mexican corn Optional Add-Ins Jalapeño juice (from jarred jalapeños) Olive oil Lime juice For Serving Tortilla chips Frito Scoops®

Instructions 1. Prepare the Cheesecake Base Preheat oven to 350°F. In a blender or food processor, combine: Cream cheese, Pepper-jack cheese, Eggs Sour cream, Green chiles, Salsa Blend until smooth and creamy. Pour mixture into a greased springform pan. Bake for 40–50 minutes, or until the center is firm. Check doneness with a toothpick inserted into the center. Allow cheesecake to cool completely. 2. Make the Bean & Corn Topping Rinse and drain the black beans and corn. In a bowl, combine the beans and corn. Add a splash of jalapeño juice, drizzle of olive oil, squeeze of lime juice Mix until lightly coated — the mixture should be moist but not sitting in liquid. For best flavor, refrigerate overnight to chill and marinate. 3. Assemble & Serve Once the cheesecake has cooled, spoon the bean and corn mixture over the top. Serve chilled or at room temperature with tortilla chips or Frito Scoops®. Refrigerate any leftovers.

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The Best Sour Cream Pound Cake Becki Ferguson Keller Williams Realty

Ingredients 2 Sticks of Butter 3 Cups Fine Granulated Sugar 6 Eggs 1 Cup Sour Cream ¼ Teaspoon Soda 3 Cups All-Purpose Flour 1 Teaspoon vanilla Instructions Sift flour & then measure out 3 cups, resift 2 x with soda, Set aside. Cream butter, add sugar slowly, beating constantly to cream well. Add eggs one at a time, beating after each addition. Stir in sour cream. Add flour mixture, 48

May/June 2026

½ cup at a time, beating well. Stir in vanilla & turn batter into well greased & floured Bundt or tube pan. Bake in preheated 325 degree oven for about 1-1.5 hours or until cake is done. Test with toothpick that it comes out clean. Place pan on cooling rack for 5 minutes. Loosen cake around edges of pan and edge if needed with dull side of knife. Take the cooling rack and place it on top of the cake and flip over. Remove the cake pan and let cake continue to cool completely. Once cake has cooled, sift confectioner’s sugar on top. Serve with side of mixed fruit and real whipped topping. Tips• Let eggs and butter sit out until room temperature before blending, this prevents lumping of butter that has not softened completely. • Use non-stick cooking spray with flour in it for easiest release of cake from pan.

Texas-King Ranch Casserole Becki Ferguson Keller Williams Realty

Ingredients 2 Tbsp butter 1 medium onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 3 cups cooked chicken, chopped 1 (10.75 oz) can cream of chicken soup 1 (10.75 oz) can cream of mushroom soup 1 (10 oz) can diced tomatoes with green chiles 1 tsp chili powder 1 tsp ground cumin

2 cups tortilla chips, crushed 2 cups (8 oz) shredded cheddar cheese Fresh cilantro, chopped (for garnish) Instructions Preheat oven to 325º. Melt butter in a medium skillet over medium-high heat. Add chopped onion and bell peppers; sauté 8 minutes or until tender. Stir in chopped cooked chicken and next 5 ingredients; cook, stirring occasionally. Place half of the crushed tortilla chips in bottom of 9 x 12 pan. Layer with half each of chicken mixture and shredded cheddar cheese. Repeat layers, ending with cheese. Bake, uncovered, at 325 º for 45 minutes or until mixture is thoroughly heated. Garnish with cilantro.

Catering That Brings People Together. DINE-IN

TAKE-OUT

CATERING OxfordMag.com 49

Rock N’ Roll Sushi Serves Up Summer Perks June promotions include giveaways, rewards offers and holiday specials at the Oxford restaurant. June will bring a mix of promotions, giveaways and special offers to customers at Rock N’ Roll Sushi as the restaurant chain rolls out a series of summer events tied to national food holidays and customer rewards programs. The restaurant will mark International Sushi Day on June 18 by offering rewards members a chance to win one of 10 gift cards with a qualifying purchase. Members of the Rock N’ Roll Rewards program also will receive a free VIP Roll reward added to their account for use on a future visit. The company is also continuing its Rock N’ Getaway Sweepstakes through July 31. The promotion includes a grand prize of free sushi for a year along with a concert themed trip centered around a live performance of the winner’s choice. Additional promotions are planned throughout June,

May/June 2026

including a National Egg Roll Day special on June 10 featuring a free egg roll appetizer with a $20 purchase for dine in customers. The offer is limited to one appetizer per table. The restaurant chain also plans to highlight its hibachi menu ahead of Father’s Day weekend as families begin making summer dining plans. Oxford Rock N' Roll Sushi is located in the Highland Court shopping center at 1801 West Jackson Ave.

OxfordMag.com

Oxford Lafayette Chamber of Commerce Red, White and Blue Gala May 21, 2026, Castle Hill

May/June 2026

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