DOE'S EAT PLACE

A unique address. We would come a long way to stop in this improbable boui-boui and Morgan Freeman, who runs a restaurant in the city of Clarksdale, would be a loyal customer. Several TV shows have focused on Doe's, which has received the prestigious James Beard Foundation Award.

The story begins with a simple restaurant of tamales, South American specialities, which quickly became very popular. Then, steaks are added to the menu and make the reputation of the house. Today, it is the son who has taken over this institution, always, even more popular. It is certainly not cheap, but when you say steak in the United States, you mean high price. However, don't expect a refined elegant setting, it's not the style of the house at all.

First, you arrive in a neighborhood with a poor suburban feel and discover the old wooden building with its dilapidated appearance. Inside, it's just as surprising. You enter it through the kitchen (which seems to have come out of another time) and move on to another room which also houses, in its centre, a large open kitchen with tables. Another separate room can accommodate more people.

It's chaotic, old-fashioned and friendly at the same time. It is therefore for the experience of this extraordinary setting but above all for its cuisine that we come to Doe's for dinner. The menu is simple and consists of a few specialities, shrimps served fried or grilled, the famous tamales, chili, salad and its famous sauce made from pressed lemon, sometimes spaghetti balls. And, of course, the famous steaks with homemade fries. And if you wonder why steaks are so famous and popular around here, it's in the kitchen. The grill is composed of different floors which means that each piece of meat when cooking watered the one below and all the juice landed in a collector which will water it all again and act as a sauce. As the steaks are huge, it is advisable to share them with 2 or even 3 people, depending on the pieces. The locals also like to share their dishes, often opting for a plate of shrimp as a starter and one or two steaks depending on the number of guests.