Featured Image: Modern South
If you’ve ever found yourself in Ridgeland—often called the steakhouse capital of Mississippi—chances are you’ve heard of Tico’s Steakhouse. Opened in 1989 by its namesake, Tico Hoffman, the longtime local favorite delivers the kind of classic steakhouse experience that leaves you reaching for a post-meal peppermint and toothpick.
Housed in a rustic log cabin, the restaurant is filled with warm wood paneling, crisp white tablecloths, and the unmistakable smoky aroma that has defined old-school steakhouses for generations. From the moment you step inside, it’s easy to see why Tico’s has remained a fixture in the community for more than three decades. The atmosphere is refined without feeling stuffy, and the menu is timeless without sacrificing flavor—an intentional balance that Hoffman has embraced since opening the restaurant.
“[When it comes to running a restaurant] you want to treat people as if you’re entertaining at your house. You don’t want them to have to ask for anything and have really good service and high-quality food,” Hoffman said.
This philosophy has served Hoffman well, helping Tico’s stand out in Ridgeland’s celebrated steakhouse scene for more than 37 years. But a career in the restaurant industry wasn’t always part of the plan. In fact, Hoffman says he found his way into the business almost by accident. During his final year at LSU, a golfing partner who had recently opened a steakhouse invited him to spend some time at the restaurant to see if he enjoyed the work. As it turned out, he did.
“It fit me because we played golf during the day and worked at the restaurant at night, and that rhythm just worked,” he said.
About a decade later, Hoffman decided to put his years of restaurant experience to the test by opening Tico’s Steakhouse in Ridgeland. He remembers opening day as a mix of excitement, nerves, and gratitude. Owning a restaurant had long been a dream, but he knew it was a gamble. His father even warned him that whatever he thought it would cost to open, he should double it. He took the advice, and on the day of the restaurant’s debut, he simply opened the doors, laid out heavy hors d’oeuvres and cocktails, and watched as a couple hundred friends and curious locals streamed through. Their support carried him into the next day and on for the next 37 years. As he puts it, the rest is history.
Today, Tico’s remains a pillar of Ridgeland’s celebrated steakhouse tradition, serving generations of loyal diners while its legacy continues through Hoffman’s son, who opened a second Tico’s in Oxford in 2024. If you ask Tico what keeps people coming back after all these years, he’ll tell you it starts long before the dish ever hits the table.
“We cook our steaks under overhead gas broilers and serve them on hot plates—as the old saying goes, don’t sell the steak, sell the sizzle,” he said. “When people walk in and smell a hot steak on a buttered plate, it just makes them hungry.”
Planning a trip to Tico’s soon? Order like the man behind the restaurant with Hoffman’s go-to menu picks:
New York Strip
There is a reason this steak has earned Hoffman’s stamp of approval. Cut from the short loin, it offers a bold, beefy flavor and a tender yet pleasantly firm texture that he says sets it apart from the rest.
Filet
Hoffman ranks this cut just behind the New York strip among his personal favorites. Exceptionally juicy and buttery, with melt-in-your-mouth tenderness, it’s a standout for anyone craving a classic steakhouse experience.
Potato Au Gratin
Cheesy, creamy, and oh-so-indulgent, these potatoes are the perfect side dish for any entree at Tico’s, whether it’s steak, seafood, or poultry.
New York Cheesecake
Tico’s homemade cheesecake is lighter than a traditional New York slice, whipped with plenty of Cool Whip and set on a brown sugar–pecan crust that Hoffman says is the star of the dish.
Hungry for more? Click here.
| This article is presented in partnership with Explore Ridgeland, a Modern South Founding Partner.
