PUCKETT’S IN DOWNTOWN COLUMBIA HOLDS GRAND OPENING MARCH 27

What started as a little country store 60 years ago in Williamson County has evolved into a popular restaurant and music venue, now with three family-owned locations in three different counties. Puckett’s Gro. & Restaurant will open the doors to its new downtown Columbia store this Wednesday, March 27. Breakfast will be served at 7 a.m. at the 15 Public Square location.

Owner Andy Marshall said the concept for a Puckett’s on Columbia’s Main Street has been several years in the making, and that the grand opening will be a pivotal moment for the family.

“We have labored over finding the right location so that we could plug into the Columbia community, and this feels like a monumental day for us,” he said. “We’re excited to become a part of another thriving downtown scene whose star really seems be on the rise.”

Marshall, who owned several independent grocery stores before purchasing Puckett’s, said that he and his team have worked to maintain its original “mom and pop,” Southern vibe. Though it expanded into a restaurant and live entertainment venue several years ago, Puckett’s is known at both its downtown Franklin and downtown Nashville locations for home-cooked meals in a fun, familiar setting.

“We’ve tailored our dining experience and our live music towards our Puckett’s origins because we still wanted to maintain that feeling of sitting in your own kitchen,” he said. “This Columbia location will uphold the tradition of quality food that’s tied to our Tennessee roots, and a gathering spot for friends and family members to catch up or hear the results from a recent songwriting session.”

The former factory and warehouse building measures more than 26,000 square feet, and includes a second-floor event space that exceeds 8,000 square feet. In addition to a first-floor dining room with two private areas, Puckett’s will launch a creamery later this year that will serve homemade chocolate and vanilla ice cream in fresh-baked waffle cones.

To transform the three-story interior, the Marshall family worked with local builder Joe Whidby to craft hand-hewn tables and added the floor to ceiling grocery shelves that are becoming a Puckett’s hallmark. Williamson County “picker” William Powell helped to bring nostalgic elements, including old signs, photographs and memorabilia that celebrate Maury County’s history.

The location kicked off its operations with a sneak peek and neon sign-lighting ceremony on March 23. The grand opening event on Wednesday will include a ribbon cutting with the Maury County Chamber of Commerce at 10:45 a.m.

Puckett’s will host musicians on Fridays and Saturdays. The restaurant will be open 7 a.m. to 9 p.m. Tuesdays through Thursdays, 7 a.m. to 11 p.m. on Fridays and Saturdays and 7 a.m. to 4 p.m. on Sundays and Mondays. For more information about the restaurant, go to www.puckettsgrocery.com.

More about Puckett’s Gro. & Restaurant:

With locations in downtown Franklin, downtown Nashville and downtown Columbia, the Puckett’s roots go way back to the 1950s, and a little grocery store in the village of Leiper’s Fork, Tenn. Ever since then, we’ve been focused on providing friends new and old with great food and Southern hospitality.

When it comes down to it, Puckett’s is a community kitchen, with live pickin’ performances just a few feet from your table. Authentic comfort food—barbecue smoked slow ‘n’ low over cherry wood, the home-cooked sides, even a few upscale dishes—is what Puckett’s aims for you to remember. For more information, go to www.puckettsgrocery.com.

 

Puckett’s Trolley Serves at Gateway Village March 22

Calling all “Boro-ians!” Ms. Trolley Parton is making a pitstop at the Gateway Village in Murfreesboro today! She’ll be servin’ up her trademark Southern fare Friday, March 22 at 820 North Thompson Lane, 11 a.m. to 2 p.m. The food truck eatery offers made-to-order bites from a renovated and historic mobile venue.

In addition to our cherry wood-smoked pork and chicken, Ms. Trolley Parton also offers BBQ and grilled chicken nachos, catfish tacos, a brisket chimichanga, fried green beans and more.

Our Trolley Manager Christen Boyd says that the Trolley’s food all comes with the Puckett’s special stamp, though some of its dishes are signature items!

“What’s unique about the trolley is that we’re able to take our menu directly to the people who may not have the opportunity to dine at Puckett’s that day because of distance. The Trolley offers the same quality food that its restaurants do, and it’s a fun way to engage in different communities.”

The food truck will also serve a Redneck Burrito on March 22, an item created specifically for the trolley that received such popularity that it made its way onto the Puckett’s menu.  The dish includes pulled pork, baked beans and Puckett’s famous BBQ sauce ‘n’ slaw, all wrapped in a burrito and grilled.

For the event, Gateway Village is encouraging local musicians to provide a little entertainment to diners during Trolley Parton’s visit. Anyone interested in performing an open-mic session may sign up at the day of the event.

 

Puckett’s Downtown Columbia Invites YOU to Celebrate Inaugural Sign Lighting March 23

Y’all…. the day is (almost) finally here!

Our Puckett’s location on the Public Square in downtown Columbia is inviting YOU to help commemorate the inaugural lighting of our custom neon sign this Saturday, March 23 at 7 p.m., and to get a taste of our Southern-inspired eats beforehand.

The sign, created for Puckett’s by the Columbia Neon Co., is set to become a new landmark on the Square. As our guest, you can tour the restaurant and event space beginning at 5 p.m., and the Puckett’s Trolley (affectionately nicknamed Ms. Trolley Parton by her fans!) will be on-site to provide complimentary samples of Puckett’s menu items. The Volunteer String Band will accompany the fare with pickin’ performances for y’all outside from 6 p.m. to 7:15 p.m.

And (drum roll, please)……….. we’re holding our GRAND OPENING Wednesday, March 27, and servin’ our first meal at 7 a.m. that day. The Maury County Chamber of Commerce will lead a ribbon cutting for us at 10:45 a.m. on March 27–we hope to see you there, too! For more information about the restaurant, go to www.puckettsgrocery.com or visit facebook.com/puckettscolumbia.

Who: Puckett’s Gro. & Restaurant

What: Puckett’s Downtown Columbia sign lighting

When: Saturday, March 23; 5 p.m. to 7 p.m.

Where: 15 Public Square, Columbia, Tenn.

Cost: Free


About Puckett’s Gro. & Restaurant
With locations in downtown Franklin, downtown Nashville and downtown Columbia, the Puckett’s roots go way back to the 1950s, and a little grocery store in the village of Leiper’s Fork, Tenn. Ever since then, we’ve been focused on providing friends new and old with great food and Southern hospitality.

When it comes down to it, Puckett’s is a community kitchen, with live pickin’ performances just a few feet from your table. Authentic comfort food—barbecue smoked slow ‘n’ low over cherry wood, the home-cooked sides, even a few upscale dishes—is what Puckett’s aims for you to remember. For more information, go to www.puckettsgrocery.com.

Puckett’s Boat House Shrimp & Grits Hushpuppy Recipe

Just when you thought it couldn’t get any better than shrimp and grits…BAM! All the flavors that you love, rolled up and fried to crispy perfection into a single hushpuppy. I mean…come on! Here is the recipe, from our kitchen to yours. Share it with your friends and family, make it for some guests, but most of all- enjoy!

Shrimp & Grit Hushpuppies Recipe:

4 Cups Water

2 Cups Heavy Cream

3 Cups Grits

1/2 pound Butter

1 Tbl Salt

1 Tbl White Pepper

1 Tbl Chipolte Purée

1/2 Pound Shrimp Chopped

1 Tbl Green Onion (chopped)

11/2 Cup Whole Corn

1 Cup Diced Red Bell Pepper

1 Tbl Chopped Parsley

Put first 2 ingredients in a sauce pan and bring to a boil. Stir in grits and simmer for 10 minutes. Slowly stir in the remaining ingredients. Once the shrimp turns pink pour the mixture onto a pan to cool. Once mixture is cooled prepare to fry. You will need plain flour, a few beaten eggs and yellow cornmeal. Using a small spoon or scoop, roll the mixture into small hushpuppy size balls. Dip into the flour, egg wash and then the cornmeal. At this time you can place them into a 365 degree fryer or skillet with oil. The Hushpuppies will fry for about 2:30 or until golden brown.

Burger of the Month Ingredients: The Titan

In Greek mythology, the titans were greater than even the gods. They ruled their universe with absolute power. Well, the burger… that’s our universe.

Ok y’all — tell us you caught that adaption from Remember the Titans! In all seriousness, our culinary pros in the Puckett’s kitchen have created a pretty dadgum good burger, adequately named THE TITAN.  The Titan was a “Burger of the Month” a few months ago, and its loaded-with-everything characteristics caused us to attribute it to the great and powerful Greek gods (and our favorite football team, too!).

Here’s Puckett’s chef Keith West’s take on it:

“The Puckett’s burger is the number one selling item on our menu–because of that, we wanted a monthly outlet to feature burger ideas we come up with. For the first BOM, we wanted something that would appeal to all burger lovers (like myself!). A burger so big that napkins would be the side item. So I stacked two of my favorite burgers on top of one another. As people tried the burger, the remarks were: ‘now that is a Titan-sized burger!”

Because it was so delicious, we though it’d be selfish not to share with our friends! So here you go, our first “Burger of the Month” recipe post. The Puckett’s family promises your mouth will be watering before you even finish reading this recipe.

The Titan Burger Ingredients:

  • Start with a Brioche top bun
  • Layer with:
  • 1 tbl. mayo
  • Leaf lettuce
  • 2 tomato slices
  • Add one burger (we can’t give up our Puckett’s burger recipe y’all!)
  • Top with:
  • Pepper-jack cheese
  • Whip up some sautéed onions
  • Stack another Burger on there!
  • Top with 3 pickle slices
  • Melt a slice of cheddar cheese
  • Finish it off with 2 strips of bacon
  • and a Brioche top bun

Burger of the Month
Each month, Puckett’s chef Keith West creates a “Burger of the Month” to serve to our friends. It’s always quirky, it’s always carefully crafted and it always makes us lick our chops. We’re going to start sharing some of those exclusive recipes with you!