Daily Journal

Last month, chef David Leathers hit the reset button on his restaurant concept in Tupelo. The restaurant, originally called Skillet, was to go in the former apartment complex at the intersection of West Jackson Street and Clayton Avenue.

But instead of renovating the building, which had some structural issues, it was demolished, allowing Leathers and business partner Jim Frerer to develop a new concept.

The restaurant now will be called Forklift and feature reclaimed wood and polished metals envisioned for The Skillet. The chef also plans to use cast-iron cookware in meal preparation, as he originally planned.

“I hope to be open in early spring, maybe March, but no later than Gumtree weekend in May,” he said. “I want the runners to be able to run by and see this beautiful building.”

Renderings of Forklift were provided by Pryor & Morrow Architects and Engineers.

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