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Dinner Bell

229 5th Ave., McComb, MS - (601) 684-4883
It isn't only quantity and convenience that make Dinner Bell meals memorable. The dishes we cannot resist are the flamboyant vegetable casseroles supercharged with cheese and cracker crumbs: our kind of health food. Spinach casserole enriched with cream cheese and margarine and cans of artichoke hearts is good for the soul ... not to mention the fact that it is scrumptious.
100% Approval Rating (16 votes)

Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
fried eggplant
fried chicken
spinach casserole

Highlighted Reviews

rating
Michael Stern - Photos (4)
Roadfood.com Editor
"The Dinner Bell’s glorious reputation for extravagant southern meals has unfurled since it opened in 1945. The restaurant changed locations in 1959 due to a fire, and in 1978, to the horror of its fans, it closed. Two years later the Lopinto family came along and ..."   [Read More]

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Map & Web Site

229 5th Ave., McComb, MS
(601) 684-4883

http://www.thedinnerbell.net/

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch
Operational Hours:Always Call Ahead!
Credit Cards Accepted:No
Alcohol Served:No
Outdoor Seating:No
Reservations Accepted:Yes
Delivery Available:No
Takeout Counters:No
The lazy Susan in the middle of each Dinner Bell table puts vast amounts of food within grabbing distance. The hard part is to find an empty place on the lazy Susan to replace the serving dish once you've taken what you want. (Photo by John Michael Lopinto)
"The lazy Susan in the middle of each Dinner Bell table puts vast amounts of food within grabbing distance. The hard part is to find an empty place on the lazy Susan to replace the serving dish once you've taken what you want. (Photo by John Michael Lopinto)"
Michael Stern





Whenever a serving dish on the round table starts getting empty, a fresh one is brought out from the kitchen. Standing in the background is Nancy Bennett, head waitress at The Dinner Bell for more than thirty years. (Photo by John Michael Lopinto)
"Whenever a serving dish on the round table starts getting empty, a fresh one is brought out from the kitchen. Standing in the background is Nancy Bennett, head waitress at The Dinner Bell for more than thirty years. (Photo by John Michael Lopinto)"
Michael Stern


We always take seconds -- and thirds -- of the Dinner Bell's fried eggplant. (Photo by John Michael Lopinto)
"We always take seconds -- and thirds -- of the Dinner Bell's fried eggplant. (Photo by John Michael Lopinto)"
Michael Stern


For more than half a century The Dinner Bell has been a beacon of Thanksgiving-size meals. (Photo by John Michael Lopinto)
"For more than half a century The Dinner Bell has been a beacon of Thanksgiving-size meals. (Photo by John Michael Lopinto)"
Michael Stern



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