The Tweel family hands over the reins of their iconic downtown eatery to respected restauranteur Vicki Dunn-Marshall and her family.
By Amy Deal
HQ 129 Spring 2025
Last year, when Vicki Dunn-Marshall’s phone rang, she had no idea it was going to be a call that would lead her to become the next caretaker of a family-owned restaurant that had been in business for over 85 years. The restaurant was Jim’s Steak and Spaghetti House, a Huntington staple where future U.S. presidents, Oscar-winning actors and generations of Tri-State residents have eaten.
In 2024, the Jim Tweel family realized that they needed to make a decision regarding the future of their restaurant. Larry Tweel and his siblings decided that instead of closing the restaurant, they would first see if anyone was interested in purchasing it. Their lawyer’s first call was to Dunn-Marshall — a well-established restaurateur who owns dozens of Little Caesars locations in three states — and with that, the wheels were set in motion to transfer Jim’s Steak and Spaghetti House to a new family.
“Vicki and I met and hit it off immediately,” noted Tweel. “I recognized early on that she was bright, intelligent and a warm person with a great deal of experience in the food industry.”
After the first phone call and meeting with the Tweel family, Dunn-Marshall knew her work was cut out for her. Not only would she need to take over the business’s day-to-day operations, but she would also need to gain the trust of both the employees and the customers. As the owner of 32 other restaurants, she knew she would need partners to help and eventually take over the business.
She discussed the offer with her daughter and son-in-law, Carissa Marshall Cavin and Corey Cavin, asking them to partner with her. Carissa, who is already involved with her mother’s business, and Corey, who comes from a family of businessmen, were ready to come on board. When they officially took over Jim’s on Oct. 1, the first order of business was to make the employees comfortable and at ease. Four months into the transition, Dunn-Marshall said she believes she’s gaining their trust.
Jim’s has always been about consistency. Each visit feels like a return to something familiar, delivering the same nostalgic experience from start to finish. With that in mind, customers were the next group to be won over. Dunn-Marshall began by walking through the dining room, introducing herself to guests.
“People in Huntington want that personal touch,” she observed.
As with any business, particularly a restaurant that has been in business for so long, some updates were needed. Dunn-Marshall’s first upgrade was a point-of-sale system. With two new pay stations, the wait to pay has decreased, preventing bottlenecks at the front. This change also called for a new counter, and Creative Kitchens was tasked with not only building the new counter but also blending it with the existing décor. Over time, outdated equipment will be replaced to help the employees and reduce utility costs.
Customers haven’t hesitated to share their requests, and Dunn-Marshall has taken note. Sweet tea has made a comeback, and Jim’s is now open on Sundays for lunch, providing another place for after-church gatherings. If successful, hours may extend beyond lunchtime. Garlic bread has also been added to the menu, and online ordering is now available. Carissa took charge of the online ordering system, and within the first 24 hours, 30 sauce orders had already been placed.
Other changes being considered are acquiring the space next door, which could provide space for to-go orders, and remodeling the restrooms for ADA compliance. Additional space would also allow larger parties to dine at Jim’s.
Marketing is another area Dunn-Marshall wants to expand. She wants more people to know the restaurant’s history — including the fact that Jim’s won a James Beard Award and was named one of “The South’s Most Legendary Restaurants” by Southern Living — and celebrate the traditions that have made it a local institution. These stories, along with the restaurant’s history, need to be out there for the world to read, she said. The Jim’s Facebook page has already seen a boost in activity, featuring everything from Halloween dress-up posts to customer appreciation videos.
The Tweel family’s legacy is woven into every corner of the restaurant — even upstairs, said Dunn-Marshall, pointing to an iron and ironing board from when the waitresses wore crisp white uniforms and aprons. She also noted a copy of the manual waitresses were given with processes and procedures, as well as a book containing the restaurant’s handwritten recipes.
Tweel said his family wishes the Dunn-Marshalls and Cavins nothing but success.
“I hope everybody in the community continues to eat at Jim’s,” Tweel said. “I think the new owners want to continue Jim’s tradition as a place where the staff is friendly and the food is excellent. I’m looking forward to celebrating the restaurant’s 100th anniversary with Vicki and her family.”
