Our Story

Cash Alley Garage is a 1970s service garage on Government Street that serves food. Not a restaurant styled to look like a garage — an actual garage, with roll-up doors that open straight onto the Alley and the umbrellas above it.

The building was Kwitzky's, then the Dugout. Inside there are rolling metal tables, RC Cola signs, arcade games, and Burt Reynolds and Sally Field looking down from a Smokey and the Bandit mural. One customer described it to a reporter as "the kind of place where a black Trans Am might pull up any minute." That is about right.

The part that matters is the fryer

Everything we fry comes out of 100% grass-fed beef tallow. No seed oils. Not as a marketing position — it is simply how the kitchen was set up and we never saw a reason to change it.

Tallow behaves differently. It holds a high heat without breaking down, it does not leave the heavy finish that vegetable oil leaves, and it tastes like something on its own. Our hand-cut fries and house chips come out of it and get finished with rosemary salt. The wings are marinated, baked, then fried in it. The queso and the sauces are made here.

The Ocean Springs Weekly Record put it plainly in January 2026: rich and flavorful without the heavy, greasy finish.

Food people stopped making

The menu is one page and it is deliberately unfashionable. Fried bologna. Spam sticks, sliced thin and stacked back into the can. Oversized dawgs. Fried cheesecake. These are things most kitchens abandoned, and we do them properly.

In our 26 years of doing restaurant reviews, we have never seen fried bologna, fried Spam sticks, and fried cheesecake done like this. The fried cheesecake tasted like melted cheesecake inside a donut. Absolutely fabulous.

— Cheli Strumila

Now you can cook with it

People kept asking what we fry in. So we are selling it — the same grass-fed beef tallow that everything on the menu comes out of, plus the grilling spice blend we use in the kitchen.

This is not a licensing deal or a branded product someone else makes for us. It is what is in the fryer at 1025 Government Street.

The concept, as the owners describe it: pull over, listen up, and eat something that reminds you why you fell in love with comfort food in the first place.