Page 43 - South Mississippi Living - February, 2018

dill pickle brined chicken thigh po-boy, served with pimento and cheese and tomato, scores pretty high on the creative scale.
Another po-boy I dare you not to try is the Black N
Bleu. This crazy good po-boy is loaded with sliced ribeye, homemade bleu cheese crust, blueberry balsamic reduction, house mayo with arugula, and tomato.
If you are into the gluten free and vegan fad, you are going to love the meaty grilled portabella mushroom bahn mi (Vietnamese style po-boy), served classically with pickled carrot and onions, celery, cucumber and a cilantro vinaigrette. The ratatouille po-boy is also a pretty grand idea. You do not have to be trying to live a healthy life style to like all three of the offerings in this category; they are delicious.
No matter what po-boy you choose, you just have to try the mac and cheese. Made with bucatini pasta (the long thin pasta that is hollow), it is amazingly good. The craft beer inspired house made chili that was on the menu during my visit made for a great po-boy side.
Southport is a class act, from inception to completion, the emphasis was, and remains, on excellence. Creating a classy po-boy may seem like an oxymoron, but it isn’t. This simple sandwich is made better with creative ideas, locally sourced ingredients (the bread is baked just a few blocks away), and a passion for getting things right. Whether you are in the mood for a classic fried shrimp or roast beef po-boy, or you are brave enough to try something cutting edge, Southport Line is the place to be.
TOP: ROAST BEEF po-boy ABOVE: BLACK N BLUE po-boy RIGHT: GREAT MAC and cheese being ser ved
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February 2018 • SOUTH MISSISSIPPI Living 43