Cowboy Jims

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Escape to Rustic Riverside Dining

Cowboy Jim’s Rustles up Flavorful Steaks and Seafood

If your appetite yearns for sizzling steaks and shrimp served in style, head to Cowboy Jim’s Riverside Restaurant for a dining experience like no other. Tucked between a private lake and the Bouie River just 10 miles from Bassfield, Prentiss or Collins, MS, the open-air dining of “Club Texas” and rough hewn lumber exterior is the first indication that newcomers to Cowboy Jim’s are in for a unique treat. “After Katrina, we took trees that were on the ground and our neighbors gave us trees and we had a friend with a portable sawmill to mill them up into 12 X 12 beams,” said Kathy Whitehead,

who co-owns the restaurant with Jim Lott, a native of Prentiss. “We built out over the water with those. It’s a favorite place to eat here.” Another unusual feature is the welcoming committee comprised of geese, ducks, chickens and guinea fowl, many of whom roost in an upscale cabin lit with nothing less than a pink crystal chandelier. Guests do double-takes as they approach the highly refined chicken house which blends perfectly with the manicured yet whimsical restaurant and grounds. From the “Rodeo Room” which features memorabilia from Jim’s days promoting rodeo in

STORY BY KRISTEN TWEDT PHOTOS BY ELIZABETH SANFORD, MOMENTS TO MEMORY PHOTOGRAPHY BY LIZ

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the South to the Old Mill Room featuring a functional water wheel, the ambiance of the place satisfies anyone’s craving for a casual dinner among friends in an inviting atmosphere. New to the scene at Cowboy Jim’s is the Thursday ice cream social, featuring free homemade ice cream for everyone. “It just amazes me how many kids come out here who haven’t ever had homemade ice cream,” said Whitehead. “They love it! My kids grew up eating it. We have a White Mountain self-turning ice cream freezer that holds five gallons. It’s about three feet tall and big as a barrel. The key to good homemade ice cream is about 50% recipe and 50% what kind of ice cream freezer you use to freeze it.” Above all else, Cowboy Jim’s focuses on serving up delicious food that makes customers eager to return. “We’re all about the food and customer service,” said Whitehead. “We want you to come out here to relax. Wear your comfortable clothes. Bring the kids, too. We have ducks, turtles and fish they can feed. There are Tonka trucks and toys for them to play with. Moms have a time getting their younguns out of the play area so they can eat. And for goodness sake, come hungry.” Whitehead and Lott pride themselves on fresh, hand cut steaks and hand-battered seafood to whet the most demanding appetite. “We grill our steaks over wood flame with Mesquite for outstanding flavor,” said Whitehead. “Our grilled and barbecued shrimp are favorites here. We have folks come from the Coast who say our fried butterfly shrimp are better than any they get at home. Our most popular meal is the steak and shrimp combo, which is a 14 oz. ribeye with half a dozen barbecued or grilled shrimp.” Fried green tomatoes with white sauce topped with lump crab meat is Whitehead’s recommendation for starters. “We serve complimentary turnip greens and hushpuppies, so you have to pace yourself” advised Whitehead. “Our hushpuppies have

green onion and some secret ingredients. They are good.” Deda Mills, a regular customer of Cowboy Jim’s since the establishment opened eight years ago touts the entire Cowboy Jim’s experience as exceptional. “The food is just great,” said Mills. “My husband says it’s the best steak he’s ever had. The place is always decorated for the current occasions, Christmas, New Year’s, and Valentine’s, St. Patrick’s Day or just western style. The waitresses are always dressed for the occasion also. They have live music and a great family atmosphere. It has always had a good

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down home atmosphere in a very comfortable setting.” Live entertainment on Friday and Saturday includes saxophone blues and jazz performed by Davis Hawthorne and country music by Howard Parish. Waitresses line dance when they’re not too busy waiting tables and birthdays are always a big deal. “When we can, our waitresses come out and line dance, and we do our best to make birthdays special,” said Whitehead. Donna Sandifer and Ed Brumfield from Brookhaven recently celebrated their birthdays at Cowboy Jim’s in the

company of a couple dozen friends and family. “Everything about this place is special, from the minute you walk in the door,” said Sandifer. “It’s especially so on your birthday.” Signature strawberry shortcake made from slow-baked pound cake proves to be a star among the lemon icebox pies and coconut cakes. “You want to see Robert St. John get mad? Tell him we’re out of the strawberry shortcake,” laughed Whitehead, referencing the notable chef, author and restaurateur from Hattiesburg. Fourth of July is a big deal at

Cowboy Jim’s, and Whitehead encourages visitors to celebrate with them on the Bouie River. “We host a giant fireworks show on the lake on the barge every year,” said Whitehead.” “If the 4th is on a day we are not open, then we have fireworks the Saturday before. T h i s year, the Fourth of July is on a Friday, so we’ll get things going that night.” The display begins around 9 p.m. Whitehead emphasizes that the staff at Cowboy Jim’s always aims to please and wants to know if anything is not up to par. “Customer satisfaction is very important to us. We take constructive criticism very well. We do listen. We have some grandmas who keep saying we need to put a dance floor in, but we’d have to take some tables out, so we haven’t done that yet,” laughed Whitehead. From Jim’s secret seasoning to a menu loaded with decadent options, Cowboy Jim’s Riverside Restaurant tantalizes the palate and offers an entertaining ambiance replete with humorous décor and captivating foliage. For waterfront dining off the beaten path, Cowboy Jim’s proves a favorite haunt for locals and long-distance visitors, an escape from the ordinary into a welcome respite for casual diners. Bring your cash, as it’s the only way to pay. Reservations available for parties of 15 or more only. No alcohol served. Cowboy Jim’s is open T h u r s d a y - S a t u r d a y , 4-10 p.m. (Closed Thanksgiving and Christmas. Open every other holiday) Call: 601765-3125 Restaurant is one mile on left.

Directions: From Hwy 589 at Sumrall: Take Hwy 42 west to Bassfield. At 4-way stop in Bassfield, take right on Hwy 35 North. Go nine miles. Restaurant is on the right in Covington County. From Hwy 49: Take Collins exit. Take Hwy 84 West, go 9.5 miles. Take left on Hwy 35 South.

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