Page 35 - South Mississippi Living - January, 2018

peppers, and prosciutto. For a real Italian experience, try the Brodetto, or seafood soup. It is made with shrimp, fish, clams, mussels, and scallops and is seriously good.
Corks and Cleaver also makes many of
the pastas they serve in house. Choose
from cappelletti, rigatoni, tagliatelle, and more. The truffled ricotta ravioli, made with pancetta, and brown butter are wonderful, as is the tagliatelle with Bolognese ragu.
The super-hot Italian pizza oven is also used for a few dishes other than pizza.
Try the cannelloni with ox tail ragu and parsnips. The pizzas are great, with standards such as the Margherita, fennel sausage, and a great white pie with sausage, onions, ricotta and provolone.
There is a Sunday brunch menu that is outstanding. Make sure to try the Italian Benedict with a poached egg, prosciutto and saffron hollandaise sauce.
Chef David Dickensauge is in a category of chefs that few can equal. He is masterful, and Corks and Cleaver Italian Bistro is a rare treat, not overly expensive and has sharp, professional service. Put this one on the top of your list.
TAGLIATELLE with ragu.
CLAMS and mussels.
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January 2018 • SOUTH MISSISSIPPI Living 35
MARGARITA pizza.