The best steaks and hot tamales in the world are in Paducah, Ky., on Broadway, just up a block from the Ohio River.
Since Doe’s Eat Place opened here in 2006, owner Paul Signa and his staff have served great, authentic food in the tradition and with the southern hospitality that create the very essence and ambiance of Doe’s Eat Place.
136 BroadwayPaducah, Ky., 42001
270.443.9006
Lunch: Mon-Sat, 11 a.m. to 2 p.m.
Dinner: Mon-Sat, 5 to 10 p.m.,
or later if people keep coming in.
Sunday: Noon to 10 p.m.
doeseatplace.com
Other family-owned locations:
Greenville (original site)
Oxford
Paducah
Plus multiple franchise locations throughout the South
From Greenville to Paducah: A little history
Doe’s Eat Place has been a Greenville, Miss., treasure from the time Dominick "Big Doe" and Mamie Signa opened the restaurant in his father’s grocery store. After Greenville’s 1927 flood, Big Doe bootlegged whisky to get his family back on its feet. Around 1941, Mamie began making and selling hot tamales. 
When a local doctor came for a meal between calls, Big Doe would cook him up a steak to go along with the tamales, and feed him in the back of the building. Soon the doctor brought another doctor. Then a lawyer. Before he knew it, Big Doe was operating a regular restaurant, serving African-American and white communities in segregated Mississippi during the Civil Rights era.
Big Doe retired in 1974 and turned the business over to his sons Charles and Little Doe.
2007 James Beard Foundation Award
Doe’s Eat Place is the proud winner of one of four 2007 America’s Classics Awards from the James Beard Foundation. The award honors small, regional restaurants that offer good, down-home food and unmatched hospitality.
Menu:Steaks and hot tamales are the signature dishes, but you’ll also enjoy succulent shrimp, catfish, gumbo, homemade chili and spaghetti sauce. Have a look at the menu!
What they say:
“(Doe’s)…serves some of the juiciest, most mouth-watering steaks in the U.S.” Life magazine
“America is overstuffed with refined restaurants serving dry-aged cuts so unassailable, they remind me of Bach. This slab is an Otis Redding – 2.5 pounds of joy dripping with best essence.” Men’s Journal, ranking Doe’s Porterhouse Steak as No. 1 in a list of 100 best foods to sample
“Doe’s Eat Place…where, many believe, the best steaks in America are served…. At Doe’s, the potatoes are the best possible tool for sopping up puddles of juice from a succulent T-bone.” Sky magazine
“We ordered up a two-and a-half-pound T-bone that was thicker than two managed-care directories, plus an order of broiled shrimp drowned in a buttery sauce, plus an order of tamales, which in this part of the country come cooked in grease. It wasn’t just good, and it wasn’t just ample. It was merciless.” The Good Life
“If my sisters and I hadn't terrorized the babysitter too terribly, we would receive the Doe’s doggie bag upon our parents return from a weekend night out at Doe’s with their friends. We would wait up in anticipation of our share of the excess mouth-watering, prized fare contained in one or two small, white, foil-lined bags. This is a Delta child’s introduction to Doe’s.” Delta Magazine
Franchises:
Interested in opening your own franchise? Contact Charles Signa, 662.832.9003
