Page 34 - South Mississippi Living - January, 2018

CORKS AND CLEAVER ITALIAN BISTRO
CHEF DAVID DICKENSAUGE
ADDRESS:
111 Main St., Bay St Louis
PHONE:
228. 344.3295
HOURS:
Mon., - Thurs., 11:00 a.m. - 2:00 p.m. 4:00 p.m. - 9:00 p.m.
Fri. - Sat.
11:00 a.m. - 2:00 p.m. 4:00 p.m. - 10:00 p.m.
Fri. - Sat.
11:00 a.m. - 3:00 p.m.
CHEF:
David Dickensauge
TOP: RAVIOLI and brown butter sauce
BOTTOM LEFT: RIGATONI with chefs special garnish.
BOTTOM RIGHT: HOUSE made squid pasta.
story and photos by Julian Brunt
Corks and Cleaver Italian Bistro in Bay St Louis has got to be one of the most exciting new restaurants on the Coast. There are a small handful of Italian places to choose from, but most are pizza joints, or feature Italian-American food. There is nothing wrong with that. I love Italian-American food, but it is refreshing to find a place that has taken the time, and bother, to be just about as authentic as can be.
I am a big fan of making a meal out of an assortment of appetizers, and Chef David Dickensauge has done
a superlative job putting together a selection of almost a dozen tantalizing small plates. Take note that each
dish on the menu has been given its Italian name, but even if your Italian is poor, you will not have a problem understanding the descriptions and
telling your server what you want.
One of my favorites — I have it almost
every time I go — is Vongole, or clams and mussels with leeks in a wine sauce. Make sure to order extra bread for dipping. Get a glass of dry white wine with this dish and you will be in culinary heaven.
Frito Misto, a mixed platter of perfectly fried seafood and veggies,
is also high on my list. If you have never tried charred octopus, an Italian favorite, (prepared in the 800-degree pizza oven that was imported from Italy) this will be an eye opener on how creative the Italians can be with seafood. It’s absolutely delicious!
If you are in the mood for a crazy good sandwich, there are several to choose from. Try the Panini Romagna, made with buffalo mozzarella, marinated
34 SOUTH MISSISSIPPI Living • January 2018
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