European style with Southern Hospitality
Elvie’s is the first restaurant from chef Hunter Evans, a Culinary Institute of America grad, alum of NYC’s acclaimed Union Square Hospitality Group, and long-time friend and managing partner Cody McCain.
Sophistication, generosity and attention to detail are at the heart of Elvie’s.
Featuring seasonal dishes made with ethically-sourced ingredients, from fresh fish and oysters from the Gulf to heirloom seeds passed down generations, Elvie’s is excited to highlight the region’s culinary heritage. Inspired by French cafés and memories with his New Orleans grandmother, the restaurant’s namesake, chef Evans’ menus include sweet and savory options for breakfast, such as house-made breads and a French omelet, and shareable snacks like fresh oysters and crab claws, beef Tartare and duck fat frites for afternoon and evening. Elvie’s dinner menu features elevated mains like duck confit cassoulet, redfish meunière and Gulf Coast bouillabaisse.
Cocktail Classics Reimagined
Under the leadership of beverage director and sommelier Brandi Carter, the bar program features a mix of classic and creative cocktails like the Pepper Jelly Julep and Chartreuse Daiquiri, as well as morning time options like Boozy Iced Coffee and Apple Jacks Milk Punch. Wine, spirits, low-ABV and non-alcoholic options are available, as well as an off-menu selection of absinthe.
What's Old Is New
Elvie’s menu isn’t the only thing that looks to the past for inspiration. Influenced by classic Southern restaurants, Jackson-based creative and design firms Jonathan Shull Design and Land vs Ocean transformed the space, a former residential home that dates back to the 1940s. The cozy interior features timeless design elements like brass accents, a refined color palate, and a white marble bar, perfect for sipping morning espresso or afternoon cocktails. The 1,850-square-foot restaurant offers indoor and outdoor porch and patio seating for up to 62 guests.
- Wheelchair Accessible
- Alcohol Served
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