Page 41 - South Mississippi Living - October, 2017

you’ve ever had a good one, you won’t forget it. Chef Nieves’ version is loaded with seafood and is rich with a depth of well-blended flavors that is simply delicious. My guess is that you will be ordering more bread to sop up the delicious sauce.
You can also get linguine and clams with a white sauce, or two dishes that are a bit more local, jambalaya and etouffee. If you want to try something altogether different, go for
the lobster roll on a brioche bun, or a selection of four pan- roasted seafood dishes (shrimp, lobster, crawfish and oyster). But don’t forget to take a look at the house specials. Surf and turf (your choice of lobster or filet of fish), catch of the day, and an amazingly good idea in Vietnamese pho (traditional rice noodle soup), but with the option of adding — you guessed it, seafood.
The Bayou Caddy Oyster Bar has only been open about three months, and is exactly what the Coast has been looking for. Located barely a stone’s throw from New Orleans and a pleasant drive down the beach from Ocean Springs and the rest of the Coast, this place needs to be at the top of your bucket list.
When you’re in the mood for world class seafood, great service, and the extra of getting to watch a very talented chef at work in his open kitchen, the Bayou Caddy Oyster Bar fills the bill.
TOP: SURF AND TURF MIDDLE: CIOPPINO BOTTOM: CLAMS AND LINGUINI in white sauce
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
October 2017 • SOUTH MISSISSIPPI Living 41