The Oxford Grillehouse
The Oxford Grillehouse's roots are entwined with its Chef and Owner Clint Boutwell. Born in Tyler, Texas, Chef Clint moved to Oxford, MS at the age of 11. His love for food and restaurants was developed when dining at his Grandmother's kitchen table, and working in the Mississippi Delta. He took his passion and enrolled in culinary classes; performing a brief internship with Emeril's in New Orleans. His remaing time in the “Big Easy” was cut short because Hurricane Katrina. Due to the hardship, Clint and his family moved to Tennessee, where he continued to develop his culinary skills. Feeling the ties pulling at him to return home, Clint and a childhood friend worked together to open McAnerney’s Steak and Seafood outside of Winona, MS. This is where he developed and perfected his signature steak preparation technique used today at The Oxford Grillehouse which opened May of 2013.
Fast Forward eleven & a half years to January of 2025, The Oxford Grillehouse's foot print expanded from not only the street level of its late 1800's building, but it now includes the upstairs and its grand balcony! Dining upstairs will be "elevated" in more ways than one! Sticking to the classics of steak and potatoes, The Balcony will host a reduced steak & seafood menu along with a semi-private cocktail lounge overlooking the historic Oxford Courthouse!
Whether you are dining upstairs or downstairs, you'll be greated with Southern hospitality and steaks charred to perfection!
Get there early as The Oxford Grillehouse only takes walk-ins.
Chris Boutwell Executive Chef - Owner
The Grillehouse is a casual fine-dining restaurant with old-school charm mingled with a contemporary atmosphere. The dress code is comfortable, but men please, no tank tops or backward hats.
Our menu is designed to let the guest choose what they want to eat, and not be told a dish "must" come like this. Many top steakhouses are à la carte, allowing for the guest to add sides at an additional cost and usually an amount fit for the entire table. We include 2 individual sides in our price and encourage you to eat what you like. The smoked Gouda mac & cheese or the blue cheese wedge with marinated tomatoes, bacon, and a sweet balsamic reduction shouldn't be missed! Our steaks are cut in-house from top 2/3 choice, near prime grade of beef. Our prime-grade dry-aged Ribeye is aged 35 days and leaves the palate with an amazingly rich flavor!
Join us frequently & with an empty stomach!
See y'all soon!!
