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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to

< Back to Oral History project: Doe’s Eat Place


Doe Signa, Jr., Owner

Doe's Eat Place

His father had been in the business for eleven years when Dominick, Jr., Little Doe, was born in 1952. He grew up in the kitchen. His world swirled with aunts and uncles, steaks and tamales. The youngest of four, Little Doe remembers playing with his brothers and sisters and other neighborhood kids in what is now the restaurant’s side dining room. It took a while, though, before he became serious about the business. After attending Moorehead Junior College, where he played baseball, and Delta State University, where he played football, Little Doe returned to Greenville and Doe’s Eat Place. Along with his older brother Charles, he took the reigns from his father and mastered his signature recipes and techniques. Doe, Sr. passed away in 1987, but his sons still carry on the tradition that he started more than sixty years earlier. Every night, Little Doe can be found standing in the same place on the same floor, working the mammoth steak broiler, just as his father once did.

Date of interview:
2005-04-07 00:00

Amy Evans

Amy Evans

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The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.


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