Crechale’s Cafe opened in August 1956, started by Paul and Bobbie Crechale
The coziness of Crechale’s Cafe envelops you from the start, from its old-school knotty pine paneling to the glow of the jukebox in the corner. The intimate setting is as warm and familiar as the longtime staff, the neon seafood and steaks sign and the hearty greeting from owner Bob Crechale.
Crechale’s bears the same Greek lineage of many of Jackson’s beloved historic eateries.
Comeback salad dressing, staple of local restaurant lore, stands open and ready to serve atop every table. They make it in-house, 10 to 20 gallons a day, Crechale says, and it’s remained the same, save minor adjustments for consistency’s sake in 1991. He’s made only minute tweaks to the menu over the years. “If you’ve got a good thing going, don’t change it.”
Fresh Gulf seafood — shrimp, oysters, flounder, snapper, scallops — and hand-cut steaks of prime beef are big draws. Favorites? Those float around on the menu. Often, early orders can reign supreme all night; people in line see it go past, catch a whiff and want that, too.
“We try to have the best of everything,” Crechale says.
A pyramid of fried onion rings, their batter light, crispy and golden as a treasure, keeps the hunger demons at bay at first. Head-turning platters parade past — crisply fried soft shell crabs and shrimp, sizzling steak, red snapper in wine sauce rule the night.
“I like to do what’s right, do my best and treat somebody like I want to be treated. And that’s how I try to operate this business,” Crechale says.
- Wheelchair Accessible
- Alcohol Served
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