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Cora’s Restaurant at White House Hotel, Biloxi, will again put out a bountiful Thanksgiving buffet from 10 a.m.-5 p.m. Guests will find ham, turkey and pork tenderloin with all the Thanksgiving ...
[5] [6] The tree had a trunk circumference of 21 feet (6.4 meters) and a crown spread of greater than 100 feet (30 meters). [7] Councilor Oak (Crawford-Tullis Oak) was the 45th tree to be registered with the Live Oak Society. [8] The oak was destroyed by the same barge that demolished Tullis-Toledano Manor in August 2005. [9]
Gus Stevens Seafood Restaurant & Buccaneer Lounge was a restaurant and supper club on US Highway 90 in Biloxi, Mississippi. Gus Stevens, the Greek-American owner, came to the Gulf Coast in 1946. [ 1 ]
In May 2012, the hotel was added to Biloxi's list of blighted properties, and the owner was given the choice of demolishing the structure, renovating it to meet city codes, or selling it to a developer. [8] In April 2013, the City of Biloxi announced that the White House Hotel had been sold to a Mississippi developer.
Biloxi: Barq's root beer was created by Edward C. Barq in 1898 and was produced on this site until 1936. 2: Raymond Bass Site (22HR636) February 26, 1987 : Address restricted [6] Biloxi: Domestic camp site, 1499-1000 AD [7] 3: Beauvoir: Beauvoir
Margaritaville Resort Biloxi is a resort hotel in Biloxi on the Mississippi Gulf Coast. It previously operated with a dockside casino as Casino Magic Biloxi Casino & Hotel, until it was severely damaged by Hurricane Katrina in 2005. The property has a 373-room hotel, located on 10.6 acres (4.3 ha) of land. [1]
Saltillo is a city in Lee County, Mississippi, United States. It is located in the northern part of the Tupelo micropolitan area . Founded in 1849, [ 3 ] the population was 4,922 at the 2020 Census .
The brand was introduced in 1980 by the Campbell Taggart company, who owned the El Chico restaurant chain. [2] Though its entrees included taquitos, queso, and beef enchiladas, it was also known for the uniquely named Saltillo Dinner, a three-compartment dinner consisting of two enchiladas (one each beef and cheese), Spanish rice and refried beans.