Chef Derek Emerson told What Now Memphis he is transforming the former Cultivation Food Hall at The District at Eastover.
The acclaimed chef—known for Sacred Ground Barbecue in Pocahontas, Caet Seafood and Local 463 in Ridgeland, and until recently, Walker’s Drive-In in Fondren—is taking on a bold new venture in Jackson.
The food hall, located at 1200 Eastover Drive, closed after lunch service on June 14, 2023.
Now, Emerson and his wife and business partner, Jennifer, plan to open three new concepts in the space. Those include reopening the hall’s bar, which features a pizza oven and seated dining area, a prepared meals and meat shop next to the bar, and a burger and taco spot in the former Eudora’s Mississippi Brasserie space.
Effie
Effie’s will be a bar named to honor Effie Kappis Hubanks, who served as general manager at Walker’s Drive-In for 22 years, featuring a two-room layout.
The first space will house the bar, while the second will be a seated area that can be closed off for private events, allowing the bar to continue operating independently. Hubanks will oversee both the bar and its beverage program, crafting cocktails and curating a wine selection — a skill Emerson said she’s known for.
The bar menu will include tapas, small plates, flatbreads made in a pizza oven behind the bar, and charcuterie. Emerson said he’s especially excited to debut two signature dishes: his well-known short ribs and blue cheese chips — blue cheese atop house-made salt and vinegar chips, which he described as a “little burst bar snack.”
Effie’s is expected to be the first section of the hall to open, with plans for an August launch.
Speciality Foods
In the space next door, Emerson plans to open a specialty food shop. While the name hasn’t been finalized, he’s considering Emerson Fine Foods or Emerson Provisions.
The shop will offer prepared meals, along with sauces and spices used in his other restaurants, including the upcoming Effie’s bar
“We’ll do entrees to go like short ribs and mashed potatoes as like a frozen food, prepared meal that you can heat up when you get home,” Emerson said. “We make a red wine demi-glace at the restaurant and we’ll sell that here so you wouldn’t have to take the time to make it at home yourself.”
Emerson said many of the shop’s offerings will differ from typical grocery store products. The meals are designed to feel like restaurant-quality dishes you can enjoy at home. The sauces and demi-glaces, he added, are meant to elevate home-cooked meals without the time-consuming preparation, which can take 12 to 24 hours to make from scratch.
The shop is expected to open after the bar, with a targeted launch in September.
Taco and Burger Joint
The third establishment will be a fast-casual taco and burger restaurant. Emerson said the name is still in development, but they are leaning toward Masa Mesa.
The new concept will take over the former Eudora’s Mississippi Brasserie space at The District at Eastover. The plan includes serving tacos and burgers alongside a walk-up tequila bar with indoor and outdoor seating, taking advantage of the green space in the center of the development.
Emerson said he plans to incorporate elements from Sacred Ground, his barbecue restaurant, to bring a unique twist to the menu.
“We’re going to incorporate the smoked meats in the tacos instead of just shredded beef,” he said. “We want to incorporate brisket and stuff we do at the barbecue place.”
To reflect Sacred Ground’s identity, Emerson and his wife plan to carry over the same muted color scheme for a softer, more relaxed atmosphere.
This will be the last of the three new ventures to open, with a projected launch in October. Emerson said he and his wife are excited to take on something new and eventually hope to bring their daughter into the business, making it a true family affair.
“We’re just excited to do something a little different,” he said. “It’s a nice change of direction to do something fun and playful.”
