The Factory

Food taste like butt cheeks I thought a fancy restaurant would be good no do not come here. The service is terrible and the place is so nasty never clean for someone help this place and me and my whole family got food poisoning. I am cops don't go to this restaurant. It is so terrible and they think that they can just be rude to me because I won't catch up, they are actually so rude. I think that should go to jail. I am about to sue them. I will go one more time and if the food is nasty and I get food poisoning and the workers are rude. They will get sued.DO NOT GO

I'll come back and leave five stars when they get this place fully up and running. Right now it's full of construction and dust, but the stores we visited were great. We hope to get to go back next year when things have really gotten better and some restaurants are open.

On Thursday evening, June 21, 2018, Chef Rebecca Wilcomb, chef de cuisine of Herbsaint restaurant in New Orleans, and winner of the 2017 James Beard Foundation award for best chef, South, presented a lovely dinner infused with influences of her Italian heritage and her New Orleans home for the last ten years. Alabama Chanin, and Friends of the Cafe Dinners, are the brainchild of Natalie Chanin who is a rock star in fashion design and environmental causes related to the fashion and textile industries. These events benefit the Southern Foodways Alliance based at the University of Mississippi. Guests were greeted with a Summer Solstice cocktail to start featuring peach, mint and prosecco. An outstanding array of appetizers included toasted crab melts, marinated steak bites with anchovy and olives whose seasoning and taste brought to mind a New Orleans muffuletta influence, wonderfully seasoned grilled shrimp spiedini (on skewers), and chickpea fritters with caponata (a cooked eggplant salad garnish) .What made Chef Wilcomb's meal special was the sense that she was sharing a personal part of her heritage through the food she served this night. Like a great deal of Italian food, the highlight was on the ingredients, prepared simply and seasoned to perfection. The first course was a simple but I'm sure labor intensive bowl of chicken tortellini in a rich broth. The dish was dedicated to her Grandmother, Giannina, and was the first time she had ever served it outside a family setting. The rest of the meal was served family style. Entrees included roasted Bluewater Creek Farm pork belly and Open Blue Cobia with calabrian chilies. Cobia is a deep water fish being farm raised in ocean ponds off the coast of Panama. The fish was expertly cooked and the Italian calabrian chilies added a touch of heat without overpowering. A simple and very enjoyable Italian rice salad featured mortadella, cheese, capers and a light Italian dressing- another of the chef's family recipes. Marinated lunchbox peppers were surprisingly sweet and well seasoned but looked alarmingly similar to Habanero peppers. A nice New Orleans influenced dish of charred Okra with tomatoes was delicious and complimented the equally delicious sauteed Italian Porcini mushrooms. An assortment of hand pies from summer fruits including blueberry, peach, fig and others I may have missed, concluded the meal. While the meal was delicious and well done, the hand pies were extraordinary. Served with whipped cream, the pies were served warm and brought oohs and aahs universally around the table.Once again, Anne Ryan Cavin as wine steward did a wonderful job selecting wines and providing the provenance of each to enhance the dining experience. A Willamette Valley, Oregon, Brooks Pinot Noir Rose - 2017 was the first course wine and my personal favorite for the evening as well as others at our table. It was a delightful rose bursting with fruit flavors and a delicious taste. A Chateau de la Selve- Petit Selve- 2017, a red blend of Grenache, Syrah and Mourvedre grapes from the Rhone Valley of France was served with the main course. With desert was a sparkling rose Alma Negra- Brut Nature from Argentina. Made from both Malbec and Pinot Noir grapes, it was a pleasant wine, crisp, with a hint of sweetness.Chef Ray Nichols and the staff of Alabama Chanin provided support for this outstanding dining experience with smooth, efficient and impeccable service. As always, Natalie Chanin was a charming and wonderful hostess whose sense of style and attention to detail is evident in every event.

Ambiance:Really cute decor! It is part clothing shop, part restaurant and has a really calm, quiet, relaxing vibe. Service: The lady who was the chef was really nice. The daily menu is posted online. I think the link on yelp is broken but just google it and check their website :]Food:I really enjoyed the food especially the picked veggies. I liked the bacon jam a lot which surprised me because in general it isn't my favorite thing.

We went here for the renown Saturday brunch. It was a bit of a drive and I mean, c'mon. You're eating brunch in a place that is a *clothing factory*. That also serves food. Should I be surprised that it felt really hipstery and the jersey-cotton unhemmed clothes were so expensive that one of the dresses cost more than my actual wedding did? (like, my WHOLE wedding. Like all of it. And yes we had a full ceremony, reception, and food.) No. But...still, when your silverware is brought to you tied up in what looks like one of my cut up old t-shirts as a napkin, you feel a little silly. I also got REAL nervous when I saw that several others were seated when we were in line...and none of them had their food. Not one. When had they ordered? how long were we going to wait? (Luckily I didn't have to worry about this because they started bringing out multiple plates soon afterwards.)I mean, I guess I should give this place another chance. The other options sounded really good, too, but I was just disappointed with what I ordered. I got the potato and sausage ''quiche''. This is in quotation marks because not only was there only one bite that actually contained potato+sausage ("I found it! Am I going to have good luck for the rest of the new year?"). But. I like crust. I expected there to be a crust. On the bottom, where it normally is. In fact, due to the description of "quiche topped with puff pastry" I thought it might even be a pie-style with crust on the top, too. And that would've been really yummy. What I got was a strange, small, rectangular piece of puffed pastry literally just resting on the top of the otherwise crustless quiche, looking very lost and alone. The sausage served on the side was just whatevs; not bad at all but a little overcooked. It wasn't all bad though. My husband liked his belgian waffle with whipped cream and sauce. I thought the waffle could've been crispier but the whipped cream was obviously fresh and delicious. I also got the sweet potato home fries which were amazing. Like, they were really good and I could've eaten a whole plate of just that. The atmosphere is kinda cool too, providing you with newspapers, magazines, cards and games to play while you wait. But all in all it was just a little weird, a little expensive, a little not-that-amazing-for-a-$30-breakfast, and we probably won't be back.

A must try,especially the Saturday brunch. Food was great. Get 1/2 size on the gravy so you can try both

The Gopher Burger doesnt have enough meat for charging $8 for it, they didn't serve martini's either

Went for the brunch they market so well on social media and was pretty disappointed..the food was unimpressive and the price was way too much for something I could have pulled together at home in less than 20 minutes.. their coffee was good but otherwise it really wasn't worth the trip..

The food service closed here in 2019. Please update information on this site. Thank you. I had a great lunch here in 2017. Sorry i cannot repeat the experience.

I drove past the place many times before deciding to follow the recommendations of fellow Yelpers and give it a try. Both visits have been very pleasant both with good food and pleasant (not your normal restaurant) atmosphere. Definitely an appeal to my gourmet side. Most recent visit had the grill pimento cheese sandwich with a side of grilled okra & squash with zucchini salad.