The Old Mississippi Roadside Steakhouse Grilling Steaks Over Charcoal Since The 1960s

Hickory smoke drifting across a Mississippi highway is a hard thing to ignore when you are hungry. From the road, the weathered wooden building looks like it could be anything, and plenty of drivers roll right past it.

Step inside, though, and you find cooks working a huge open charcoal grill the same way it has been done for close to sixty years. For families who want one honest, memorable steak dinner on a road trip, this little place delivers exactly that.

A Charcoal Chophouse on Highway 45 North

Old Hickory Steak House sits at 1301 Highway 45 North in Columbus, Mississippi, right along a busy stretch of road that locals drive every day. The building is small, wooden, and easy to miss if you blink.

Inside, though, one idea runs the whole show: steak cooked over an open charcoal grill.

Calling it a steakhouse almost undersells how focused it is. The kitchen does not try to be everything to everyone.

You choose a cut, say how you want it cooked, and the rest of the plate is already decided for you, with a salad, a baked potato, and garlic bread.

For traveling families, that simplicity is a real plus. Nobody has to wade through a long menu while tired kids wait, and parents know before they walk in what the meal will look like.

Columbus also sits in the Golden Triangle region of northeast Mississippi, so the restaurant makes an easy dinner stop for anyone passing through on a college football weekend or a longer drive across the South.

Think of it as a place built around one craft, practiced daily and kept steady for decades, right beside the highway.

Nearly Six Decades of Steady Grilling

Back in the mid-1960s, when this steakhouse first lit its coals, roadside dining in Mississippi looked a lot different. Many of those old spots have faded away.

Old Hickory kept going, and sources place its run at roughly five to six decades.

What stands out is how little has changed. Regulars who return after twenty years mention that everything looks the same, from the building to the menu.

That kind of consistency is rare, and it gives the place a homecoming feeling for many families in the area.

The restaurant has also passed through generations. Longtime guests noted a few years ago that the owner’s son had stepped in to carry on the work at the grill, keeping the family recipe and method alive.

A longtime grill master, Bobby Bowen, has also been known for his skill at cooking many steaks at once.

Local recognition followed too, with the steakhouse voted best steak in the Golden Triangle for several years running.

For kids, there is something fun about eating somewhere their grandparents might have visited. It turns supper into a small history lesson, served hot off the coals.

The Open Grill You Can Watch From the Door

Walk through the front door and the first thing you see is fire. A massive open charcoal grill sits behind a well-lit window near the entrance, and cooks work it in plain view.

Some guests compare it to dinner and a show.

The grill burns real hickory lump charcoal over open flame. That method takes far more attention than a gas grill or flat-top, since the heat shifts and the cooks must read it by eye.

Skilled hands manage many steaks at once so everyone at a table gets served together.

Kids tend to love this part. Standing near the window, they can watch flames flare, steaks get flipped, and the cooks call out timing to the staff.

Even folks waiting outside or in their cars can see the action through the glass.

The smell does a lot of the talking as well. Visitors describe a warm hickory smoke aroma that feels like a Fourth of July cookout, rolling out the moment the door opens.

Families on a long drive will find that this window keeps restless young travelers busy while the line moves along.

Ribeye, T-Bone, Filet and Friends

Ribeye gets talked about more than any other cut here, and the large version is a favorite among returning guests. Still, the lineup covers plenty of ground: T-bone, filet mignon, New York strip, sirloin, and chopped sirloin.

The beef is aged at least 21 days, which helps with tenderness and flavor. Instead of a heavy marinade, the steaks are seasoned with soy sauce before they hit the coals.

The result, according to many diners, is a flame-kissed taste with a gentle char on the outside.

Sizes vary, so a family can mix and match. One group shared a sirloin for two and stretched it across three meals, which is handy if you have a cooler or a hotel fridge.

Others order three different cuts at one table and everyone leaves happy.

Fat content can vary by cut, and a few diners found the ribeye a bit fatty for their taste. Folks who prefer leaner bites often reach for the filet, which many call extremely tender.

Doneness requests are taken seriously, and most diners say their steaks arrive cooked just as ordered, medium rare to medium.

Salad, Potato and Garlic Bread on Every Plate

Forget scrolling through a list of twenty sides. Every steak comes with the same three companions, a simple salad, a baked potato, and garlic bread, and there are no substitutions.

The baked potato is a quiet star, mentioned often by guests. It arrives piping hot with butter and sour cream, and you can request cheese on the side.

A few diners wished it came seasoned or with real butter, so bring your own preferences to the table and ask.

Garlic bread here is just what it sounds like: toast, garlic, and butter. Some find it delightfully straightforward, while one or two thought it ran salty.

The salad is basic, with house dressings that include a thick, mild Italian that surprised at least one road-tripper in a good way.

For parents, the fixed sides make ordering easy. Picky eaters often find something familiar on the plate, and a potato loaded with cheese can work as a meal for little ones.

It is the classic steak dinner setup many grown-ups remember from childhood, delivered without fuss.

Rustic Rooms With an Old-School Feel

Polished marble and soft jazz you will not find. The dining room is casual and unpretentious, with a rustic charm that matches the weathered wood outside.

Guests describe it as a true no-frills spot, the kind some people might drive past without a second look.

That plain setting is part of the appeal. Nobody expects kids to sit perfectly still in fancy clothes, and the relaxed mood makes it easy for families and bigger groups to settle in.

Wooden tables, simple chairs, and the steady smell of hickory smoke set the tone.

Servers often get warm mentions for being kind, attentive, and personable. A few guests found the style a little direct, which fits the quick, efficient rhythm of a busy chophouse.

Picture it as a small-town gathering place more than a special-occasion restaurant. People come after work, after a ballgame, or on the way home from a long drive.

For children, the low-key setting removes pressure. Families can talk, laugh, and watch the steady bustle without worrying about too much noise.

What Families With Kids Should Know

Planning ahead pays off here, especially with young travelers. There is no kids menu and no smaller children’s steak, so each steak plate is priced as a full adult meal.

Parents have found smart workarounds. One family ordered their child a baked potato with cheese, and staff told them it was fine to bring outside food for kids.

Sharing a large sirloin or ribeye between a grown-up and a child is another way to keep the bill reasonable.

Older kids and teens with big appetites often do great. The steaks are generous, and leftovers travel well for the next day’s lunch on the road.

Timing matters too. Dinners can take a while on packed nights, and one couple waited about an hour after ordering when the kitchen was training new staff.

Snacks, a small game, or a trip to the grill window can help bridge the gap.

Overall, the relaxed setting welcomes families, and the open grill gives kids something exciting to watch. Just set expectations about the menu before you arrive so nobody is surprised.

Lines, Waiting Chairs and the Honor System

Show up at opening, or close to it. Guests who arrived around 5 pm sometimes got a table right away, while others who came just twenty minutes after opening faced a short wait.

There is no waiting list. Instead, a row of wooden chairs sits outside, and people move down the line in order, a bit like musical chairs.

It works on the honor system, based on who got there first.

On football weekends, crowds swell. One fan driving down from Nashville for a game nearly gave up when he saw the line, then said he was glad he stayed.

Other diners have made the trip from Florence, Alabama, and from Pascagoula on the Gulf Coast.

Families can make the wait easier by bringing water, a jacket on cool nights, and patience. Kids can peek at the grill through the window, which turns waiting into part of the fun.

To-go orders are available too. Steaks get wrapped in foil to hold heat and rest on the ride, a good choice if little ones are tired after a long day.

Hours, Prices and Getting There

Dinner only, five nights a week. Old Hickory opens Tuesday through Saturday from 4 to 9 pm and stays closed on Sunday and Monday, so plan road trip stops around that schedule.

Find it at 1301 Highway 45 North in Columbus, Mississippi. The phone number is 662-570-1065, which is useful for checking details or calling about to-go orders before you head over.

Prices land on the steakhouse end of the scale. One couple paid about $93 before tip for two steaks with sides and two drinks, and a family noted plates around $40 each.

Since every steak includes salad, potato, and bread, the price covers a complete meal.

Budget-minded families can share larger cuts, since some sizes are big enough to feed two or more, and leftovers stretch further. Ordering one big steak for parents and a cheesy potato for a small child is a popular move.

Columbus sits in northeast Mississippi near the Alabama line, so the restaurant works well as a dinner stop for travelers heading between Tupelo, Starkville, and points across the state border.