A new restaurant chain promising “good Southern food at great prices” is on its way to Columbus, taking over the building along Highway 82 vacated late last year by Santa Fe Cattle Co.
Caney Fork Restaurant will officially open in Columbus in February, the company said in a release. The restaurant, which operates a 10,000-square-foot location at the entrance to Opryland in Nashville, is the first of six restaurants the company plans to open this year.
The restaurant plans to eventually employ about 80 workers, the same number employed by Santa Fe Cattle Co. The restaurant is accepting applications on its Web site, www.CaneyForkRestaurant.com.
“Since we are so well known by the many people who have visited the original Caney Fork over the years, we thought it was time to take the brand to several southern towns that could really appreciate good southern food and great prices,” Wayne Harris, director of operations for Caney Fork, said in a release. “You will not find a better value or better service in the South. We offer everything from Fried Pickles or Green Beans for appetizers, to pulled pork or our famous Caney burger for lunch, to our Seafood Platter or Slow Cooked Ribs with the best BBQ sauce you will ever taste for dinner. You can finish it off with a homemade banana pudding or cobbler and we will guaranty you will be satisfied.”
Crews this week were at work this week at the 528 18th Ave. N. location this week, beginning renovations to the building. Santa Fe Cattle Co., based in Brentwood, Tenn., closed its restaurant at the location behind Leigh Mall in October after filing for bankruptcy.
“Our goal is to have the decor in each location reflect as much of the local people, business and culture as we can and to hire as many local residents to make sure Caney Fork is truly a local Columbus family restaurant,” Harris said.
“This is an excellent location for all of the residents of Columbus to get to, and the visibility from the interstate will allow anyone traveling through the mid parts of Mississippi and Alabama to see we are now here and open for business.”
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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