ABOUT 2017-10-03T23:20:30+00:00

Kermit’s Outlaw Kitchen takes a rough around the edges approach to blending wood-grilled styles of cooking, set against the backdrop of historic downtown Tupelo. The 140-year-old brick building, with its downstairs chef counter, upstairs dining room and cocktail bar, offers ever changing dishes and cocktails executed by Chef and Owner, Mitchell McCamey. The team is inspired by Mississippi and everything she has to offer.


Owner & Chef

Mitchell McCamey is the Chef, Owner, and Creative Director of Kermit’s Outlaw Kitchen. He is the Co-owner, Chef, and Butcher of Neon Pig Tupelo and Neon Pig Oxford. From the small town of Okolona, Mississippi, Mitchell & his mother travelled and lived in Texas, Arkansas, Georgia, South Carolina, North Carolina, and Louisiana. In the summers, Mitchell would always return home to North Mississippi. It was those summers that shaped his culinary identity. From working on a cattle farm to playing in his grandmother’s clay pickling basement to shucking peas while watching Hee Haw, Mitchell experienced the immensely rich, sincere, deep south culinary traditions that would later have a huge effect on his farm-based philosophy. At the age of 21, looking for adventure, Mitchell moved to the mountains of Colorado. There, he worked under live fire and slow food master, Chef Michael Fernandez. After a decade spent out west, Mitchell moved to Birmingham, Alabama to work at Hot & Hot Fish Club under James Beard Award winning chef, Chris Hastings. It was in Birmingham that Mitchell’s love for local, farm based foods came full circle. Finally, Mitchell moved back to his roots in North Mississippi to open the Neon Pig Tupelo, Kermit’s Outlaw Kitchen, and eventually the Neon Pig Oxford. Mitchell continues to stay true to his philosophy for whole animal butchering, sourcing from local farmers, and harnessing southern craftsmen. He plans to open more concepts in the months and years to come.

Cooper Miller

Executive Chef

Melodi McCamey

General Manager

Megan Dye

Bar Manager / Front of the House Manager

Donna McCamey

Mother / Partner / Bookkeeper

We break down our local meat in our own butcher’s shop: NEON PIG

The Neon Pig is our sister restuarant. The Pig is a local old school butcher shop, market, and restaurant. They process all of our local grass fed cows, heritage pigs, and free range chickens. The Pig also cures our bacon, sausage, country ham, etc. as well as supplies us with all of our custom burger grinds.

The Pig is the foundation for everything we do here. Having our own butcher shop allows us to source truly local ingredients and that has been revolutionary for us.






Click Here For Neon Pig Website