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The Carriage House Restaurant stands on the site of the original carriage house on the grounds of historic Stanton Hall. Established in 1946, this nationally famous restaurant serves delicious Southern cooking and specializes in Southern fried chicken, homemade desserts, mini biscuits, and refreshing mint juleps. For reservations, call 601-445-5151.
Enduring eatery serving Southern fare & a Sunday brunch buffet in elegant, 19th-century surrounds.
Menu Photos
Related Web Results
The Carriage House – Visit Natchez
**Please note: The Restaurant of The Carriage House Restaurant closed in April of 2024. As of today, The Carriage House is still available for private events, …
Historic Carriage House restaurant in Natchez is closing
NATCHEZ — The Carriage House restaurant, a long-established favorite among generations of Natchezians and tourists, is closing.
The Carriage House Restaurant at Stanton Hall – Natchez, Mississippi
The Carriage House Restaurant on the grounds of National Historic Landmark, Stanton Hall, is a favorite of both locals and visitors to Natchez, Mississippi.
Reviews
John Lyons
Menu reads hamburger is house made. Waitress said the burger patty is actually not made in-house.
Salad came with ample old and wilted lettuce. The ranch dressing was clearly an institutional product.
The biscuits were oddly small (about diameter of a .50 cent piece) dense, old, stoggy, and gummy. They were uncooked and with a doughy collapsed center. The butter was served in a sauce cup with a ring of old melted butter showing it had previously melted and been rechilled. It appears dirty and tasted like a dirty cooler.
The catfish was undercooked (raw) and not fresh, crumbling into a slimy puddle. I dont believe it is catfish, and it appears to be the texture and look of swai trying to be passed off as catfish. The fish was still frozen when breaded, thus the breading separating when fried. All the frozen water melting in the frier steamed the breading off. This chef failed at the simplest skills in frying anything. I could not imagine trying their fried chicken. Undercooked foreign fish leads merely to a liver fluke; under cooked chicken can lead to the ER.
The tartare sauce, or what they call tartare sauce, is obviously made in-house with either buttermilk or sour cream and resembling nothing like traditional tartare sauce. The only way it is discernable as house-made is because it is so unusually bad that there is no way a commercial producer could ever obtain a distribution deal trting to sell it to restaurants–not in 100 years!
No cocktails were available for brunch despite receiving a drink list with the menu.
Flies were buzzing around the table, I even killed some with a napkin. See photos. The dining room is old, dated, and musty.
The waitress was kind, but the chef looked like a slob. He was on the front-house floor speaking with another guest when we arrived. He appeared to take little pride in his own appearance, so I was not surprised that there was no pride in the food.
This place was recommended by a coworker who used to be a member of the garden club. I have to question her judgment on everything she does now. No, seriously, it’s one of the worst meals we have ever been served, anywhere in the world. Definitely in the top 5 worst.
… moreSalad came with ample old and wilted lettuce. The ranch dressing was clearly an institutional product.
The biscuits were oddly small (about diameter of a .50 cent piece) dense, old, stoggy, and gummy. They were uncooked and with a doughy collapsed center. The butter was served in a sauce cup with a ring of old melted butter showing it had previously melted and been rechilled. It appears dirty and tasted like a dirty cooler.
The catfish was undercooked (raw) and not fresh, crumbling into a slimy puddle. I dont believe it is catfish, and it appears to be the texture and look of swai trying to be passed off as catfish. The fish was still frozen when breaded, thus the breading separating when fried. All the frozen water melting in the frier steamed the breading off. This chef failed at the simplest skills in frying anything. I could not imagine trying their fried chicken. Undercooked foreign fish leads merely to a liver fluke; under cooked chicken can lead to the ER.
The tartare sauce, or what they call tartare sauce, is obviously made in-house with either buttermilk or sour cream and resembling nothing like traditional tartare sauce. The only way it is discernable as house-made is because it is so unusually bad that there is no way a commercial producer could ever obtain a distribution deal trting to sell it to restaurants–not in 100 years!
No cocktails were available for brunch despite receiving a drink list with the menu.
Flies were buzzing around the table, I even killed some with a napkin. See photos. The dining room is old, dated, and musty.
The waitress was kind, but the chef looked like a slob. He was on the front-house floor speaking with another guest when we arrived. He appeared to take little pride in his own appearance, so I was not surprised that there was no pride in the food.
This place was recommended by a coworker who used to be a member of the garden club. I have to question her judgment on everything she does now. No, seriously, it’s one of the worst meals we have ever been served, anywhere in the world. Definitely in the top 5 worst.
Sheera Lum
This is my favorite childhood restaurant. Apparently, they still make the tiny breakfast biscuits, but the lady who makes them was out sick.
I had the chicken and waffles. Mind you, it was hot wings and waffles, a combination I never even thought was possible. And it was amazing! Just the right amount of heat combined with sweetness. I plan to return for the Sunday brunch buffet. Love this place.
… moreI had the chicken and waffles. Mind you, it was hot wings and waffles, a combination I never even thought was possible. And it was amazing! Just the right amount of heat combined with sweetness. I plan to return for the Sunday brunch buffet. Love this place.
Kfr Newpage
3 14 24 update to 5 year old review. Lunch – No more poboy, menu much more limited, fried chicken buffet and like everything more expensive. The service, atmosphere, and setting are still very nice. We each had the shrimp and crab meat salad, which was very good. It was also the only thing on the menu that was a little unusual. Bring back the old menu, please.
(Lunch) Shrimp Romoulade salad with fried green tomatoes and deviled eggs, wife half and half poboy (half oysters half shrimp) and 2 Bloody Marys! Excellent and $15 for entries and good BM at $7 each.
… more(Lunch) Shrimp Romoulade salad with fried green tomatoes and deviled eggs, wife half and half poboy (half oysters half shrimp) and 2 Bloody Marys! Excellent and $15 for entries and good BM at $7 each.
Garry Bradley
What a wonderful experience. Every part was top-notch, great food, great service, and you can’t beat the atmosphere. This place comes highly recommended and is one of our best memories on our vacation.
… moreFern Ryder
This is just the most quintessential Southern dining experience imaginable!
The atmosphere is lovely: it feels like you’ve stepped back into the glamor of the 1950’s.
It’s hard to find a dining experience that feels special, but this place fits the bill!
The chef greeted us personally and welcomed us not only to his establishment, but to the city. He gave suggestions on what we had to do and see while there.
I enjoyed the oysters, and they were divine! My friend got the chicken livers (fried) and my other friend the tomato aspic (how wonderfully vintage) and fried chicken. All of it was just utterly delicious!
For us, this is a must see/eat destination when in Natchez!
… moreThe atmosphere is lovely: it feels like you’ve stepped back into the glamor of the 1950’s.
It’s hard to find a dining experience that feels special, but this place fits the bill!
The chef greeted us personally and welcomed us not only to his establishment, but to the city. He gave suggestions on what we had to do and see while there.
I enjoyed the oysters, and they were divine! My friend got the chicken livers (fried) and my other friend the tomato aspic (how wonderfully vintage) and fried chicken. All of it was just utterly delicious!
For us, this is a must see/eat destination when in Natchez!
Mad Habitz
I had really high hopes attending The Carriage House. I heard great things about this place but was rather disappointed upon being seated. Right away I was served with a chipped glass of ice water. It wouldn’t have been such a major issue if it was delivered with a straw to sip on. My impression was that this was to be considered a higher-end restaurant and the service was beyond excellent. My visit consisted of neither quality. I ordered a Mint Jolee and yet another chipped glass. I ordered a grilled chicken salad and was not satisfied by the size of the dish. I was with my significant other’s family and they had complaints as well. They returned their Mint Jolee cocktail. The busser was well dressed but almost looked like he crawled out of a mine shaft. If he would have shaved or trimmed his facial hair I would have no complaints about it. The menu was priced way too high for the service provided. I’m not sure if I will return but may stop in to see if thing are better on my next trip down. As of now I cannot and will not recommend going to this location.
… moreChristina Marotto
This was the worst food imaginable and then service was awful. Maybe they were having a bad day? We were a group of 30 people when we got there it seemed they had no idea we were coming. We were sat all over the dining room (not together) and then some people got their food asap and others waited 30/40 mins. The fried chicken was DRY!!! The catfish was dry and had not flavor. Then they said they were bringing dessert as we were about to leave for our tour of the main house. They ran so behind we hardly made it to our tour. Also when served water the glasses were dirty, silverware was dirty. I had food and lip stick on my cup and my fork had lip marks. My mom’s glass Also had food stuck to it.
… moreDamon Curtis
The atmosphere was amazing. The wait staff was very professional and attentive. Our food took a little long, and it seemed to be overcooked.
I will give them another chance the next time I am in town because I heard great things.
… moreI will give them another chance the next time I am in town because I heard great things.
Vickie
The service these young waiters showed me was impeccable!! Kind and knowledgeable!! I wish I could say the same for the food and drink. Meal was served Luke warm at best!! Chicken was so dry that I had to drink water with it to swallow!! Bloody Mary was not seasoned at all!! Not the carriage house from 15 yrs ago!!!
… moresnorky dog
We used to love this place and looked forward to the chicken on our annual trips to Natchez. Never again… Took an hour and fifteen minutes to get our dishes and no biscuits. Most sides they were out of. And there was only four or five tables seated. The manager didnt have the balls to come and talk to us to explain. Crawfish etouffe???? Not a crawfish in two bowls… Lima beans? There was a few beans in the bowl of salt they gave us… It will be a while before we return there. No thank you!!! I had to give one star as it wouldn’t let me give no stars…
… more