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Jesse Houston | Mapping a Modern MS

Tuesday, October 25, 2016

Jesse Houston noticed Jackson’s desire and need for fresh seafood in the city. While working at Parlor Market, he worked a small oyster bar, and people’s reactions showed him that an oyster bar could be successful here. Located in Fondren, Saltine Oyster Bar has been named one of the best restaurants in the area multiple times, and Jesse has been recognized as a unique, talented chef.

“I wanted it in Fondren so I could be close to other great artists. I wanted to keep the price point low so that starving artists could come eat here and my friends could eat here. You know, I didn’t want to have a restaurant that was $30-50 a plate, which I’ve done before. It’s fun—you get use a lot of cool, fancy ingredients, but I wanted to do things that were more accessible, but still playful, still fun and artistic and creative.”-Jesse

This interview is part of the Museum’s Mapping a Modern Mississippi Initiative.