Oxford is a culinary destination unlike any other, and whether you’re a discerning foodie or one who simply loves a good meal, We Are Your Type. While we have achieved national acclaim for our dining scene, our local flavor is still the main ingredient–meaning that no matter where you choose to enjoy a meal, it’s sure to hit the spot.

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The Tastemakers

 

Joseph Stinchcomb: Co-owner of Bar Muse and Good Day Cafe, Beverage Director of Bar Muse

Joseph began his hospitality at Oxford-favorite Proud Larry’s as a dishwasher and prep cook. Stinchcomb quickly advanced and began waiting tables and managing, eventually finding his true passion in bartending. In 2016, Joseph accepted the beverage director position at Saint Leo. In his five years at Saint Leo, Joseph contributed to James Beard Foundation nominations for Best New Restaurant in 2016 and Outstanding Beverage Program in 2019. Joseph also served as the Southern Foodway Alliance’s Bartender in Residence in 2018, and currently serves as an SFA Smith Fellow. In 2020, Joseph was selected to participate in the Sam Beal Fellowship program sponsored by Blackberry Farm. During this fellowship, Joseph trained at hospitality institutions such as French Laundry, Post Ranch Inn, Hotel Jerome, and Blackberry Farm. In 2021, Joseph and business partner Ross Hester opened Bar Muse, an intimate craft cocktail bar where he serves as co-owner and beverage director.

 

Jon Davis: Chef de Cuisine City Grocery

Chef JD was raised in Memphis by his grandmother, Marene. Growing up, home-cooked pinto beans and cast ironskillet cornbread were delightful after-school snacks, shaping his understanding that the best dishes were crafted from simple and quality ingredients. Chef JD’s choice of simple ingredients is an application of mindfulness towards the food put on our tables for friends, family, and ourselves. Outside of City Grocery, Chef JD resides in Oxford, MS with his wife Kate and their dog Polly.

 

Rob Forster: Co-owner of Wonderbird Spirits

Rob Forster is the co-owner of Wonderbird Spirits, a grain-to-glass gin distillery in Oxford, Mississippi. Originally from Louisiana, Rob is a graduate of the University of Virginia and a former corporate attorney who discovered a love of spirits and storytelling upon returning to the South from Southern California in 2017.

 

 

 

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Bar Muse

Tucked inside The Lyric Oxford Theater, Bar Muse consistently surprises guests with its intimate setting, friendly mixologists and incredible cocktails.  Upon entering, guests are greeted with “Welcome, friends” and poured a glass of water. While they do serve traditional cocktails, wine & beer, it is highly suggested to check out the house cocktails, like Ghost of Amelia, as well as the seasonal cocktail menu, where the drinks’ names complement a theme.

City Grocery

It’s hard to talk about dining in Oxford without a mention of Chef John Currence. The James Beard award-winning chef and former Top Chef Masters competitor has built a culinary “dine-asty” in Oxford that helped put our town on the map, drawing foodies from around the country. City Grocery is marked by its approachable elegance, with dishes that are flavorful but never pretentious–and Currence’s shrimp and grits dish has become an Oxford legend in and of itself.

Wonderbird Spirits

Just 15 minutes down Old Taylor Road, you’ll find Wonderbird Spirits, North Mississippi’s first gin distillery. Set back away from the road and surrounded by trees, this distillery welcomes visitors into a truly unique space. Just inside you’ll find its cozy small bar counter for tastings and newly added gift shop. Past the glass doors and windows is where Mississippi Delta rice is fermented to make the base gin spirit. Wonderbird Spirits borrows from traditional sake making, which sets a the perfect foundation for layering complex flavors and aromas in their one of a kind gin.

Snackbar

Chef Vishwesh Bhatt has crafted a culinary haven at Snackbar. Here, the robust flavors of Southern cuisine harmonize with the bold spices of the traditional Indian dishes he grew up cooking with his family in western India. “The ingredients are a big part of it,” Bhatt says, reflecting on the crossover between his heritage and his adopted home. “I grew up in India, and there’s a lot of crossover ingredients—greens, peas, beans, tomatoes, peanuts, even okra.” These shared ingredients form the foundation of Bhatt’s culinary philosophy at Snackbar, allowing him to blend the best of both worlds seamlessly. Read: A Chat with Chef Bhatt here