I had never eaten at the King Edward Grill (235 W. Capitol St, Jackson), but an article in the JFP about the new chef made me want to try it out.  Because the King Edward Hotel is kind of a swanky place, I figured it wouldn’t be cheap (I couldn’t find a menu online)—so I decided to start small, with lunch.

It seemed that everyone else in the restaurant was getting the buffet, and our waitress looked surprised when we asked for menus instead.  The fact that they don’t usually serve off the menu at lunchtime may explain why our service was a bit slow.  Also, the menu didn’t seem to be specifically a lunch menu.  It included small plates/bar food for $10-15, sandwiches for $10-15, and $20-something entrees.

One coworker got the duck confit sliders, and he was the envy of the table.  He called them one of his new favorite meals in Jackson.  They were very sweet, but with some lightness and crunch from the homemade coleslaw.  The fries were well seasoned (with plenty of black pepper, which I appreciate), skin-on, and slightly floppy.  Some might prefer their fries more crispy, but these were like the fries at Miller’s Grill, which I love.

I got the chorizo quesadilla, from the bar snacks part of the menu.  There was more chorizo than cheese in the quesadilla, which was fine with me, and the meat was pleasantly smoky and spicy.  The jicama slaw was a bit bland on its own, but it was a nice balance to the richness of the chorizo.  I might not order it again (definitely getting the duck sliders next time, and the fish tacos also caught my eye), but I enjoyed it.

My other coworker went with the flow and got the buffet ($15).  There was a salad and soup bar—he loved the soup, which seemed to be a crab bisque—and a hot bar with two or three meats and several veggies.  I didn’t try any of his lunch; he was happy with it, but didn’t rave about anything in particular besides the soup.

The buffet also included several cold desserts (cakes and bars) and one hot one: white chocolate bread pudding.  The blueberry bar was nothing special, but we all adored the bread pudding.

Overall, the meal had its ups and downs, but the ups were quite high, so I look forward to going back and trying more from the new chef.  The King Edward also has a classy-looking bar, which I think would be a good place to enjoy some of the bar snacks on the menu.  The restaurant is open for lunch every weekday, dinner Monday through Saturday, and the bar serves “light dinner” on Sunday. The hotel’s number is (601) 353-5464 (they’ll put you through to the restaurant).

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