Remember Oxford Steak Co.?

7 Dec

For those of you who fondly remember the Oxford Steak Company, owner Palmer Adams is back with a new restaurant called Palmer’s, and he’s ready to grill up some steaks.

After a soft opening this past weekend to test out all of the equipment, the cozy 15-seat Palmer’s opens today with a full menu containing items such as blue cheese-stuffed tabasco-smoked bacon wrapped filet mignon, regular filet, N.Y. strip, steak diane, ribeye, burgers, potato-crusted salmon with bearnaise, herb-and-garlic-roasted chicken breast and nightly specials.

All entrees include a wedge lettuce salad with homemade blue cheese or house balsamic vinaigrette. Side dishes include baked potato, hand-cut fries cooked in duck fat, zucchini & squash with shaved carrots, sauteed spinach and creamed spinach. Current appetizers offered are fried oysters with red onion marmalade and brie, and steakhouse onion rings.

For more information, call 662-236-2788 or stop by the restaurant during operating hours Tuesday through Saturday 5:00 p.m. to 10:00 p.m at 512 Jackson Avenue (next door to Studio A Hair Salon and across from James Food Center).

UPDATE 3/15/11: Palmer’s is now open on Sundays and Palmer has plans to build a patio for al fresco dining when spring arrives.

Palmer's on Urbanspoon

4 Responses to “Remember Oxford Steak Co.?”

  1. Valarie and Glen January 23, 2011 at 9:22 am #

    Went to Palmer’s last night and the food was great! The smoke problem is still there, but the waiter was real good to open and close the door to help get the smoke out. We both had filet and it was really good and tender. Was approximately 6 ounces and 8 ounces would have been better. The menu is limited, but the choices all sounded delicious. We sat at a table with four other people and enjoyed getting to know them. The restuarant was full and had people waiting outside to be seated. I would recommend to go early to get a seat. We will DEFINITELY go back. Service was excellent.

  2. saltandpepper January 15, 2011 at 12:49 pm #

    Four of us went to Palmer’s this week. The menu was limited, but that is to be expected in such a tiny space. Three had steaks, the fourth had the salmon. The food was terrific. All of the filets were cooked to perfection and fork-tender. The person who ordered the salmon said it was some of the best she has eaten. The blue cheese dressing on the salad was thick and creamy with large chunks of blue cheese – perfect!

    Unfortunately, the smoke problem is still not resolved. The very nice and attentive waiter spent a great deal of his time opening the doors and windows when the smoke got too thick and then closing them again when the inside temp got too cold. Is there someone out there who can help Palmer find a way to fix the smoke problem? Seems to me putting the grill outside would be the best solution, but when there is only one chef, that may not be practical.

  3. Steve Wooten January 3, 2011 at 12:20 pm #

    I had a party of eight on Dec. 18 (the same night as the above post). The food was excellent. The steak was about 6 ounces, which for me is the perfect entree portion size. The entrees came with a choice of two side dishes plus a salad. All of the side dishes were superb. I also experienced the smoke problem. I am sure he has addressed that problem by now.

    An added bonus is that you can brown-bag.

    I’ll definitely be back.

  4. richard rehfeldt December 19, 2010 at 3:57 pm #

    Went to Palmers last night and you could tell it was going to be an experience once we went inside. 1/2 of a trailer and IT is small. Palmer is very nice and he is an excellent chef but cooking with charcoal inside a small trailer without proper ventilation was a mistake. He had a total of 15 guest and he was cooking at least 10 steaks at one time and we had to leave the door open and all the windows open and go outside ocassionaly to avoid the smoke but man can he cook. He will have to fix his smoke problem before my wife will allow me to go back but go back I shall. Our laundry bill will be higher than the food bill just to get the smoke out of our clothes. Best steak I have had in a while and the Mac and Cheese, WOW. I wish he would take over the old Yocona in Exile space and have a truly great steakhouse with proper ventilation. GOOD LUCK PALMER……..

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