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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pot Roast

…I took all of the classic dishes we grew up with and updated them, oftentimes adding professional cooking techniques and preparations. The pot roast in that book, and the one…

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Got Ketchup?

…able to market the ancient version today. Put it this way: If there was a category five hurricane just hours away, and in the preparation panic all of the grocery…

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The Bear Truths

…I’ve been on both sides of that stat. Upon completion of my third viewing of the first two seasons I have a completely different attitude about “The Bear” than I…

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It’s Not North or South, It’s Just Local

…and below it host some of the most beautiful sunrises and sunsets I have ever witnessed. The food was good, lemons made frequent appearances on menus, and seafood was plentiful….

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From A Fruit Cart

…I considered myself a self-appointed representative of the entire Hattiesburg restaurant community, and in that role, there would be only one choice to feature— The Coney Island Café. The Coney…

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Small Town Guy

“I cannot forget from where it is that I come from Cannot forget the people who love me Well, I can be myself here in this small town And people…

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Best-Ever Lists

…using comeback sauce instead of mayonnaise—brilliant. They were also topped with house-pickled red onion, which was another stroke of genius. Comeback sauce was invented in Jackson, and is still served…

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My New Toaster

…am a creature of habit when it comes to mornings and breakfast routines. Every once in a while, I’ll order pancakes or French toast, but usually it’s eggs, bacon, hash…

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The Artful Evolution From Restaurateur to Author

…regulars, and characters that make up more than three decades of gumbo, blues, and rock and roll in the former Merchants Company building beside the railroad tracks on Commerce Street….

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