The first Cook Out to open in Mississippi will be in the Golden Triangle.
Buddy Sanders, director of community development in Starkville, confirmed to The Dispatch on Wednesday that a Cook Out will take the place of the Arby’s at 122 Hwy. 12.
Cook Out is a chain eatery that began in North Carolina in 1989 specializing in grilled hamburgers, chicken sandwiches, barbecue and 40 flavors of milkshakes. Currently, there are none in Mississippi. The closest one to the Golden Triangle is roughly 200 miles away in Carrollton, Georgia.
The eatery has notified the city of Starkville of its plan and will soon seek building permits to begin renovations. Sanders said no timeline has been established. He guessed Cook Out may open early next year.
There are currently 170 Cook Outs in the U.S. They are primarily based in the Southeast.
Moving to Columbus, several weeks ago Golden Bowl Asian Cafe opened on 18th Avenue North.
The menu features appetizers (crispy spring rolls, chicken pot stickers, steam Thai dumplings, etc); noodle soups; salads; pan noodles; rice dishes (basil bowl over eggs, pineapple fried rice, Thai fried rice, etc.); curry dishes; and more.
The eatery is located in Towne Square, beside C.J.’s Pizza.
Lastly, you undoubtedly heard that The Mill at MSU formally opened Monday in Starkville.
There is a nifty event space available over there you may not have heard of, though. It is in what developer Mark Castleberry described as a “daylight basement” of the historic, 113-year-old structure. It is approximately 3,200 square feet and can be rented for private dinners, receptions, etc. The space’s ceiling is red, there are blue columns throughout, as well as an antique bar.
It is known as “Shorty’s.”
Why? There is a story there.
In the 1950s, there was a doorman known as “Shorty” at the Mill. People who remember him say he was not tall, sported a handle-bar mustache and was known for unfailing hospitality. On hot days, he handed guests a cold Coca-Cola. (If anyone knows who this gentleman was, please feel free to contact me.)
For more information about The Mill, visit themillatmsu.com.
Browning on Business is a weekly column that runs each Thursday. We want your input. Send items and tips to [email protected] or [email protected].
William Browning was managing editor for The Dispatch until June 2016.
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