Page 41 - South Mississippi Living - March, 2017

picnic tables, and killer good food.
The menu is as simple as the ambiance, but you
still might have a hard time deciding what to get. This is where the arguments normally start. There
is a large contingent that will insist that the roast beef po-boy, what some refer to as a twelve-napkin roast beef po-boy, is the best they ever had. If you are looking for a po-boy piled with thin sliced house made roast beef and heavily sauced with a dark brown gravy, then this is for you.
If you are in a seafood mood, your challenge just might be a bit easier. The shrimp po-boy is perhaps the best seller, and for good cause. However,
the oyster version is close behind. There is just something about the perfect combination of fried shrimp, lots of mayo, tomatoes, lettuce and pickles, served in a toasted baguette. I am not sure I can think of a better pairing. Get a full po-boy or get a half, and if you want to add a little adventure, get a half and half combo.
You are also going to find a crowd that thinks
the cheeseburger po-boy is the way to go. A good burger is hard to turn down, and trading a wimpy hamburger bun for crispy French bread seems a great idea. No matter what you decide to order, make sure you get a Barq’s Root beer to go with it; it’s another Coast tradition that should be honored.
Next time you crave a po-boy, jump in the car and head to The Pass. There is a po-boy waiting for you.
TOP: ROAST BEEF po-boy ABOVE: ONION rings BELOW: CHEESEBURGER po-boy
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March 2017 • SOUTH MISSISSIPPI Living 41