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Owned and operated by Tupelo native, Al Wallace, IV's Restaurant introduced a new level of fine dining with its opening of October, 2002.
"I extend my personal invitation for you to visit our restaurant and allow me to prepare one of our fine dinners for your enjoyment."
Al Wallace IV.
Executive Chef / Owner |
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IV's Restaurant is a unique dining experience located in Tupelo, Mississippi! Owned by local businessman, Al Wallace, IV's offers a variety of Southern cuisine prepared dishes ranging from Rack of Lamb to Amberjack filet. IV's interior walls are decorated with artwork from many local artists. A comfortable bar, the main dining area and a large private dining room present you with a pleasureable dining atmosphere with seating from up to forty. IV's has a full bar and extensive wine list featuring a number of moderately priced selections. All dishes at IV's are delicious and well-prepared and our patrons enjoy the lively ambiance and efficient service.
Al Wallace IV's trek from his native Tupelo took a culinary fork to Johnson and Wales University in Charleston, South Carolina. After an apprenticeship in Tunica, Wallace returns home with a new upscale restaurant and a tip of his chef's hat to family tradition. IV's Restaurant opened in October 2002 at 150 South Industrial Road in Tupelo. "I've always thought that it would be easier if I was just IV", Wallace said with a grin, explaining that when there were four Al Wallaces alive, identities could be confusing. IV's - pronounced "eye-veez" - pays tribute to Wallace's Southern upbringing, with a sprinkling of influences from the Johnson and Wales College of Culinary Arts and other food experiences. Those experiences began in the kitchen, where Wallace - his father Al III, mother Rochelle and brother Gray - savored family time together. "I've been cooking a long time and I've had this dream for a long time," said Wallace. "My mom, my dad, my whole family loves to cook in the kitchen. That's where I initially got the aspiration. That's where we hung out, all of us."
Wallace, serving as executive chef, has paid considerable attention to surroundings far beyond the kitchen. Features include candlelight chandeliers, a brick lattice wine rack, original paintings from local artists, and a polished brass rack for glasses above the bar, which is sequestered from an intimate dining room for forty. A private dining room in the back seats fifty. Subtle jazz music, white linen table cloths and fine china will complete the ambience. "It's going to be a very upscale, fine dining restaurant," Wallace said. "it's traditional Southern cuisine with French touches." Wallace has established vendor relationships with local farms for produce and cheese that will create as fresh a cuisine as possible. Menus will changes with the seasons. Said maitre d' Alex Williamson, "We're different. We're young, aggressive. We're trying to elevate the playing field, and we want to be a fixture in the community. Al and I both grew up in Tupelo and we're very fond of Tupelo. We want to see this community continue to grow."Wallace recommends dinner reservations, with suitable attire ranging from proper casual to formal wear.
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