Page 51 - South Mississippi Living - November, 2020

“WE DON’T THAW SHRIMP, WE PEEL ‘EM.
Mangonada.
Cantina chicken chimichanga.
It seemed like the stars aligned: Spinner had the location and Genin had the plans. “We made a deal in 10 minutes if you can believe that,” Genin laughed. “It just made more sense to open a new restaurant here on the Coast, between two pre- existing Blind Tiger locations. And really, this is the kind of place that’s needed. We knew the Coast would love it.”
Another factor in opening Marina Cantina was the COVID-19 pandemic. “In some ways, I think COVID pushed us to open the Cantina rather than not,” said Genin. “It was a big reason I chose this over expanding the Blind Tiger, and my own impatience to see this project completed de nitely played a role.”
Genin, who lost his rst restaurant, Tigre’s, to a hurricane, is no stranger to adversity, but opening a new restaurant during a pandemic was a challenge. “I’ll never worry about a hurricane again,” he said. “We have insurance for that. Opening a restaurant during the biggest restaurant crisis in America? It’s not for the faint of heart.”
Due to COVID-19, sourcing materials wasn’t easy, but Genin thanks his contractor, Garlon Pemberton, for getting the job done in record time. Along with his services, Pemberton also secured himself a large bar tab at the Cantina
in exchange for his pontoon boat, which will later be used to shuttle people to the restaurant.
“We have big plans for Marina Cantina and things will always be changing and improving,” said Genin. A few truths will remain the same, however. Much like its sister properties, Marina Cantina has no freezers and will always serve fresh, Gulf seafood. “We don’t thaw shrimp, we peel ‘em,” commented Genin.
While Marina Cantina does have chalkboard menus on the walls displaying daily specials, Blind Tiger regulars may be surprised to see printed menus on the tables featuring quick eats, handhelds, fresh seafood and specialities. The menu focuses on doing a few good things well, and every item on the menu lives up to that promise.
In addition to on-the-menu items, the bottom oor of the Cantina o ers a
huge bar complete with beers on tap, a boil room and retail area where patrons can purchase seafood to take and cook themselves. And, being in a leisure district, Marina Cantina is go-cup friendly.
When it comes to entertainment the Cantina has a lot to o er, especially for families. Sandy beaches and an astro turf yard are the perfect setting for lazy days and games of corn hole. Live music will be available on weekend afternoons, but no late nights out of respect to the neighbors.
Thursdays are reserved for “Drinking and Driving,” but for a good cause.
Marina Cantina will host weekly driving competitions where golfers will purchase biodegradable golf balls and take aim at
a oating green. Players can earn prizes while raising money for a di erent charity each month. And no worries about missed shots – those golf balls turn into sh food!
Whatever day of the week, grab your friends and family and visit Marina Cantina by land or by water for good food and a great time. Air travel pending!
Fresh seafood ice display.
Marina Cantina
8813 Lorraine Rd., Gulfport 30o24.461’ N 89o1.662’ W 228.365.1373 www.marinacantinagulfport.com
24.461’ N 89o1.662’
SOUTH MISSISSIPPI Living | www.smliving.net November 2020 | 51
Pork belly tacos.
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