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GULFPORT. Po' boys are where it's at when dining at this ultra-casual restaurant. Whether at the counter or one of the wooden tables and benches, this eatery serves up po' boys in two sizes, 8-inch and 12-inch, stuffed with fillings such as smoked sausage, shrimp or soft-shell crab. These hearty sandwiches come "dressed," meaning they are topped with mayonnaise, lettuce and tomato slices. Crawfish lovers can enjoy pounds or buckets of the spicy, boiled mudbugs. Boiled shrimp makes a nice lunch or light dinner, or try the popular seafood dinners. A plate of fried shrimp, oysters, fish and stuffed crab comes complete with hushpuppies, French bread and a choice of Cajun new potatoes, wedge potatoes, coleslaw or potato salad. Whatever you do, don't forget to order a Barq's (root beer, for the uninitiated), which was born in nearby Biloxi. Barq's and po' boys just go together.
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Open since the mid-60s, this coastal restaurant has seen its share of celebrities. Bobby Mahoney, son of founder Mary Mahoney, carries on the family tradition of quality food and excellent service in the building that dates back to the 1700s. You'll find him roaming from table to table, sharing jokes or stories of old Biloxi. The seafood gumbo is the best way to start the meal. It's so good, in fact, that locals buy it by the half-gallon or gallon. Crab claws and soft-shell crabs are favorites, as well. The bread pudding is well worth the calories.
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OCEAN SPRINGS. Overlooking the waters of the bayou, this casual restaurant welcomes locals and visitors alike. The crab fingers dinner, either fried or broiled, is exceptional, but be prepared to take home a doggie bag – the portions are large. Combinations of two or three seafood entrées are available, and the huge shrimp salad is a keeper whether for lunch or a lighter dinner. The rémoulade dressing has just the right spiciness. A separate bar is located off the main dining area, perfect for sipping a cocktail or a beer.
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BILOXI. Tucked away on the historic Point Cadet area, this hot spot for lunch and dinner is an ultra-casual, seat-yourself restaurant. Reflective of its name, seafood is the mainstay, although crowds enjoy the weekday blue-plate specials, too. The seafood gumbo is one of the best, if not THE best, on the Coast. Go for a bowl of it along with a side of homemade, piping hot hush puppies. Fried seafood platters and po' boys are specialties, and locals always order a Barq's root beer with their po' boys – it's a Coast tradition.
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BAY ST. LOUIS. It may be a casual restaurant but the cuisine is strictly fine dining. Chef/owner Rickey Peters was a protégé of noted chef Paul Prudhomme, and that training reflects in the food. It's hard to decide which entrée is best. The crab and shrimp augratin, the chicken pecan or the veal stuffed with crabmeat. If you are a steak lover, they have you covered with sirloin, ribeye or filet mignon and topped with crabmeat and sautéed mushrooms should you desire. Wine list and full bar are available. Dress is casual.
Looking for a restaurant? We've explored the options, checked with critics, and pounded the pavement to offer only the best. Recommendations come complete with contact information and a brief description highlighting the important features of the restaurant. Fit our choices to your mood, or let us guide your tastes. You'll likely find a few places that not even locals know about.
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