I am in mourning.
My husband and I bopped into Tony’s Market Saturday morning only to be told by an employee at La Vino (next door) that Tony’s closed on New Year’s Eve. The employee said there just wasn’t enough traffic to keep the doors open. (I don’t know how this could be true. I’ve told everyone I know about Tony’s and my husband will tell you I have a very big mouth!)
That’s the bad news.
The good news is that I’m told Scott and the gang from Tony’s will be moving to the new Piggly Wiggly in Saltillo. The employee said he believed Scott would be up and running with his fine line of meats and cheeses sometime in March. Not sure if he’s going to have his fabulous fish or not, but I’m keeping my fingers crossed.
21 Comments
January 5, 2009 at 3:56 pm
Do you know the address for this store?
January 5, 2009 at 4:15 pm
The old one or the new one? The old store, the one that just closed, was located at 1204 N. Gloster in Tupelo. The new Piggly Wiggly in Saltillo is opening on 145 near the new McDonald’s, Subway, etc. I think someone said the new Pig may open in February.
January 6, 2009 at 1:12 pm
It’s always sad to see a business close, however we did see the owner in Sams club recently purchasing some of his meet / cheese for the store. If you have to resort to this its over. What about those gift certificates he sold for Christmas? Does anyone know anything about this?
After all, he did know he was closing.
January 6, 2009 at 1:13 pm
this response is about tony’s market
January 6, 2009 at 11:34 pm
[...] retailer Tony’s Market has closed, according Ginna Parsons of the Journal’s food blog (full text). Tony’s is on North Gloster by Vanelli’s. It shared a building with La [...]
January 7, 2009 at 1:53 pm
Lesley, I’d like to know the answer to that too. I bought one about 2 weeks before Christmas. This is BS.
January 7, 2009 at 4:36 pm
OK, I’ve just gotten an e-mail from Scott Rainey from Tony’s Market. He said any gift certificates for Tony’s will be honored at La Vino. If that’s not acceptable, Andy Graf (La Vino and Tony’s owner) will refund cash. This is what Andy Graf told Scott. I get the impression the sudden closing was not exactly Scott’s idea.
January 7, 2009 at 7:05 pm
They knew they were closing. They still sold those certificates since many people won’t bother to get a refund. They will just throw them away.
sorry.
January 7, 2009 at 7:34 pm
You’re right, Lesley. Many people will just throw the gift certificates away. Don’t you be one of them.
January 21, 2009 at 8:09 am
Remember the Shrimp and Oyster Bar (SOB)? Does anyone know their recipe for Shrimp Millionaire?
January 29, 2009 at 4:06 pm
Hey Denise, I don’t know if this is the same as SOB’s Shrimp Millionaire, but it’s a recipe I’ve had for a long time. It’s not too difficult, although I have trouble getting the stuffing to stay piled up on the shrimp. I usually end up with several broiled shrimp with little balls of stuffing next to them.
Millionaire Stuffed Shrimp
12 jumbo shrimp, fresh, unpeeled
6 cups water
1 medium onion, finely chopped
1/2 cup bell pepper (I use a red bell pepper, prettier), finely chopped
1/2 cup celery, finely chopped
1/2 cup butter, melted
1 pound lump crabmeat, drained
1 egg, lightly beaten
3/4 cup saltine crackers, crushed
1/2 cup mayo
1 T. prepared mustard
2 t. worcestershire sauce
1/8 t. red pepper flakes
paprika
Peel & devein shrimp, leaving tails intact; cut a slit almost through the back of the shrimp, open and flatten.
Bring water to a boil. Add shrimp, cook 1 minute. Don’t overcook!
Drain, place in shallow, greased baking pan.
Cook onion, pepper, celery in 1/4 cup butter in skillet, until tender.
Combine crabmeat and next 6 ingredients, stirring gently. Stir in veggie mixture.
Top each shrimp with 3 T. crabmeat mixture; sprinkle.
Drizzle 1/4 cup butter over top.
Bake, uncovered, at 350 for 20 minutes.
Broil 5 inches from 6 minutes; basting twice with pan drippings.
January 29, 2009 at 5:05 pm
Thanks for providing this recipe, Catherine. It sounds yummy.
January 30, 2009 at 2:21 am
Catherine,
Your recipe looks really good and I’ll try it. As well as I remember, the SOB’s had spinach it in and was served in individual casseroles or ramekins with a crumb/cheese topping.
February 5, 2009 at 5:09 pm
You know…I was thinking that I remembered theirs having spinach in it.
The one I posted is good, but I’m thinking I’m going to have to do some experimenting! Fortunately, I have some shrimp (and spinach) lovers at my house.
February 7, 2009 at 12:05 am
I’m going to add raw, peeled shrimp and use Parmesian rather than Feta to this Spinach Casserole recipe. I know it’s not what I’m looking for but maybe it will spark a memory.
16 oz ricotto cheese
10 oz frozen chopped spinach – thawed and drained
8 oz feta cheese – crumbled
6 TBLS all purpose flour
1/2 tsp pepper
1/4 tsp salt
4 eggs – lightly beaten
In a large mixing bowl, combine the ricotto cheese, spinach and feta cheese. Add the flour, pepper, and salt; Mix well. Stir in eggs.
Spoon into a greased casserole. Bake uncovered at 350 for 1 hour or until set.
February 9, 2009 at 1:41 pm
Hmmm….yes, very disappointed over here in Mayberry about Tony’s closing. Looks like I will have to be getting my groceries/meat henceforth in Saltillo! Thanks for letting me know where the gang has gone!
February 9, 2009 at 3:54 pm
I was in La Vino this weekend (next to where Tony’s used to be located) and I asked if Scott and John et al were still planning to open the meat/fishcounter at the Piggly Wiggly in Saltillo in March and he said yes.
Can’t wait!
March 4, 2009 at 8:37 pm
I ran into Scotty West who owned the SOB. He gave me the recipe for a big batch of Shrimp Millionaire. I’ve not broken down and tried the recipe yet, but for the most part it’s creamed spinach with shrimp topped with American cheese and crushed crackers. Sure is simple for what I remember being such a delicious dish!
March 6, 2009 at 3:42 am
Shrimp Millionaire – Shrimp and Oyster Bar – Thanks Scotty!
3 – 10 oz boxes Frozen Chopped Spinach – thawed and drained
2 – 8 oz Cream Cheese
1/4 Cup Butter
1 – Onion – diced
3 – Cloves Garlic – chopped
2 T – Garlic Salt to taste
1 T – Pepper
2 T Crumbled Bacon
Juice of 1 Lemon
2 lbs Cooked Shrimp – shelled and deveined
8 – 10 – Slices American Cheese
1 – Sleeve Saltine Crackers – crushed
Saute Onion and Garlic in butter
Add Spinach, Cream Cheese and Garlic Salt and Pepper
Cook on low heat for 15 minutes – stirring occasionally
Toss Shrimp and Lemon Juice together
In a greased 9 x 13 Casserole layer the Shrimp
Pour the Spinach mixture over the shrimp
Layer American Cheese Slices
Top with crushed Crackers
Bake 350 – 30 minutes until bubbly
Broil 3 minutes to lightly brown topping (opt)
Serves 6 – 8
March 22, 2009 at 1:34 pm
This recipe sounds so good. Does the capital T stand for tsp or tble spoon?
Thanks,
Katie
March 24, 2009 at 10:07 pm
T – Tablespoon