Swaney, a farm owner, wanted to build a barn, and he purchased a sawmill to make the wood himself. But every time he went to cut the wood, it would rain. He then decided to buy a building to store his sawmill and realized it was much too big for that lonely piece of equipment.
Explaining how it all began, Swaney said he always wanted to have his own feed-store or a gun store. Then he decided it would be cool to have a place where he could cook hamburgers. Then he realized there were no steakhouses in North Mississippi, especially near Holly Springs where he’s located. With that, the idea for Marshall’s Steakhouse was born in October of 2016.
Some of the restaurant’s features include handmade table slabs, catering, bars upstairs and downstairs, a concert area and dance floor, and a 3,000-square-foot patio that can be reserved for private events. As far as menu options, steak, prime rib, fresh catch-of-the-day, Gulf seafood, grilled chicken, and pork chops are all included.
Almost everything is grilled on one of the the largest charcoal grills in the state. Hamburgers are the specialty, especially at lunch. For dessert, a pastry chef hand makes all different kinds of cakes and pies.
“Our food is as locally sourced as possible. We get our eggs and vegetables from farmers in the area.” Swaney said. “Marshall Bartlett, the owner of Home Place Pastures will be providing our breakfast sausage and pork.
Home Place Pastures is one of the first slaughterhouses in the state and uses a heritage breed of hogs.
The restaurant looks as if it could be in Montana or Colorado surrounded by giant trees and heated only by wood stoves. Swaney bought virgin timber from the largest old growth forest in Tennessee.
“They were clearing the land so I bought some trees, reclaimed the wood, and we made the tables with live edge slabs following the way the tree was growing,” he said. “We made every table in the restaurant.”
Adding to the rustic decor is a carving by Paul Moon honoring Native Americans, the first settlers in Marshall County. The wood statue “greets” customers at the restaurant’s front door.
In addition to restaurant service, customers can cook their own hamburgers or steaks outside near picnic tables. Inside seating is set for 350 people with room outside for 300 more.
“Customers can select their meats inside and then go outside and cook their meal on a state park grill. We will have a number to call when your meat is almost ready, and we’ll run a batch of hand-cut fries out to your table,” Swaney explained.
For those who come really hungry, the restaurant offers the “72-ounce sirloin project” where customers have to eat a whole 72 ounce sirloin in an hour. If they complete the challenge, the steak is free and they get their names on a plaque.
Private parties can be hosted in a room with 250-year-old trees holding up the mezzanine level. A party of 20 can be seated up there, and for extra privacy restaurant staff can shut the drapes to the room.