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Beagles’ Family Traditions

Lisa’s Secret Family Recipe Pecan Pie

Lisa’s grandmother, Miss Annie, as she was affectionately known, was famous in the small town where she lived for her extraordinary cooking skills. While many of her recipes found their way to the First Baptist cookbook, she carefully guarded her pecan pie recipe. Miss Annie’s generosity exceeded her finances, but not her ingenuity. She gave pecan pies as gifts, harvesting the nuts from two pecan trees which prominently stood in her yard. These pies became a town-wide coveted gift and the pies given during the holidays numbered in the dozens.

Lisa was raised by her grandmother, and starting as a pre-teen, Lisa assisted her grandmother. Lisa carefully observed Miss Annie’s special techniques and the ingredients used. Decades later when Miss Annie’s Health prevented her from fulfilling this longstanding tradition, Lisa baked the pies to carry on this longstanding tradition. At 96, on her Hospice bed, Miss Annie gave Lisa the syrup and butter stained 3” x 5” recipe card, officially passing the tradition to Lisa.

Lisa proudly honors her grandmother by sharing not only the best pecan pie anywhere, but also the loving memories of the hours Lisa and Miss Annie cooked, laughed, and loved. Today, Lisa and her girls, Sarah-Beth and Racheal-Ann, share in the pie cooking and the Miss Annie story telling.

Steve’s Seafood Recipes

Steve began cooking as a necessity. While working his way through college, he discovered that he could cook a better meal than he could afford to buy. Cooking for dates and friends turned into a real job, cooking for a fraternity house, lunch and dinner for 40 brothers each day. After graduating from Georgia Tech, Steve accepted an engineering position 40 miles south of Miami, FL, at the edge of the Florida Everglades. Steve became an avid fisherman, thanks to the hospitality of the longtime Floridians who shared their best fishing spots and their best seafood recipes.

Miami boasts a wonderful blend of Cuban and Jamaican home cooking cuisine, as well as some of the South’s finest seafood restaurants. Steve isn’t ashamed to admit that the seafood he serves is a blend between his friend’s Caribbean family recipes and some of the best Miami and Florida Keys seafood restaurants’ dishes. Steve’s fishing stories are almost as big as a Doe’s porterhouse. But his best stories are about the rich culture and severe weather he experienced in South Florida.

Doe’s Eat Place of Ridgeland’s Family Story

Steve and Lisa Beagles were excited when Mayor Gene Magee introduced them to Doe III and Charles Jr., grandsons of Dominick Signa who established Doe’s Eat Place in Greenville in 1941. Steve and Lisa desired most to operate a business in a family environment, where customers and staff are all treated like family. No staff member leaves work for home without giving “Mama” a hug. And, Lisa wants every guest to feel as comfortable as when folks eat at her kitchen table.

Doe’s Eat Place of Ridgeland is blessed to have Craig Cathey, Corporate General Manager, and Michael Steen, Doe’s General Manager as “family members.” Both have more than 30 years of experience in the food industry. Their family values are the key ingredient that transforms the staff and guests into family.

The family tradition roots of the Ridgeland Doe’s are already extending. Sarah-Beth and Rachael-Ann regularly work up front greeting guests. Craig’s and Michael’s sons work when not in school.

Steve and Lisa invite everyone to find a favorite spot around Mama Lisa’s kitchen table.

CROWD FAVORITES

TOP STEAKS IN AMERICA

Although Mississippi might be better known for its barbecue than for its steak, Doe's Eat Place is justifiably famous.  Our steaks are cut fresh daily from whole beef loins. Our steaks are cut 2 inches thick, and each loin is aged at least 21 days to bring out all the flavor a fine cut of beef has to offer.  After our grill-master places your steak on the 1000-degree plus broiler, please allow time for our staff to prepare one of the great steaks of the South with a hefty, deeply flavorful crust.  In 2007, the James Beard Foundation named Doe's Eat Place as one of "America's Classics"; Men's Journal claims their porterhouse is "the best thing to eat in America.

FAMOUS HOT TAMALES

This is where it all began. In the 1930s, the restaurant’s founder, Dominick “Doe” Signa, was working at the Greenville Air Base, where he acquired a recipe for hot tamales from an unnamed co-worker. Doe left the air base in 1941 to take over his father’s 1903 vintage grocery store. He soon began selling hot tamales to the neighborhood’s largely black clientele. Word spread and the white community came calling for Doe’s tamales.  For generations, tamale cravings have been satisfied by coffee cans filled with hot tamales passing out those doors. We make our all beef tamales from Doe's original recipe. Made the same way since 1941, they are a true taste of the Mississippi Delta. 

SECRET SALMON RECIPE

Steve’s Special Miami Recipe!! Owner Steve Beagles lived and fished in Miami for ten years and developed his own special technique for grilling fish that was always a favorite among friends and family.  We wish we could say more, but then it wouldn't really be a secret now would it;) You don't want to miss out on this one!!

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PRIVATE DINING BY RESERVATION

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PRIVATE DINING ROOMS

Doe's offers two private dining rooms, both equipped with 65" flat screens that are available to be used as presentation screens for your next party or business meeting.  The Ridgeland Room is our larger private dining room designed for your corporate business meetings.   The Ridgeland Room comfortably seats 24 guests.  The Madison County Room is our smaller private dining room designed for parties, large family privacy, or small business owners and their clientele. The Madison County Room comfortably seats 16 guests.  These rooms are by reservation only to ensure privacy and first class service.  Please, give us a call today to experience DOE'S at its finest.

MAKE A RESERVATION

We do accept walk-ins, but feel free to give us a call to make a reservation.