In 1941, Dominic "Doe" Signa began cooking steaks and tamales for the people of Greenville, Misssissippi. That same great food & Delta style tradition continues today. Welcome to Doe's Eat Place.
Our steaks are cut fresh daily from whole beef loins. Each loin is aged at least 21 days to bring out all of the flavor a fine cut of beef has to offer. Each loin yields approximately 4 to 5 sirloin, 4 to 5 porterhouse, and 3 to 4 T-bone steaks.
All of our steaks are cut 1 3/4" thick. After our Grillmaster places your steak on our special broiler, please allow yourself time for our staff to prepare one of the "Great Steaks of the South"
Most of our steaks are big and thick enough to be shared. We recommend AT LEAST 1 lb. per person. We will be happy to cook any porterhouse or sirloin 2 lbs. or over to two different temperatures. T-bones can only be cooked to one temperature.
All of our entrees are served with Doe's marinated salad, your choice of boiled red potatoes or fresh-cut fries & Southern style drop-biscuits.
DOE'S EAT PLACE
Carrying on a Delicious, Delta Tradition.