Page 44 - South Mississippi Living - March, 2017

COAST SEAFOOD
Brent Chatagnier learned how to shuck oysters at his grandparent’s restaurant, Baricev’s, located where the Beau Rivage stands today
ADDRESS:
Beau Rivage Resort & Casino 875 Beach Boulevard, Biloxi
HOURS:
Mon., Thurs., Fri. 5 p.m. - 9 p.m.
Sat. and Sun. 11 a.m. - 9 p.m.
AND BREW
Somehow the Beau Rivage Resort & Casino always seems to be ahead of the game, especially when it comes
to leading edge dining on the Coast. Serious foodies know that if you want authentic Italian, you head for Stalla and the wonders that Chef Paola Bugli produces, and if it is fine dining with flair, BR Prime and Chef Jason Carlisle and his team should be in your sites.
So you won’t be surprised to learn
that Team Beau has done it again with the revamp of Coast, transforming it into Coast Seafood and Brew, one of the most spectacular seafood restaurants on the Coast. The decorum says warehouse, with perhaps a nod to Biloxi’s seafood past. A chalk board announces the amazing array of craft beers, at least forty are on the two-page beer menu,
story and photos by Julian Brunt
and another board hangs over the very cool five-seat oyster bar.
Your experience at Coast will start with house made cornbread and biscuits, served with honey butter,
and — with a stroke I really like — pot liquor from the house made greens. What Southerner doesn’t know to dunk their cornbread in the pot liquor? If you have already found the beer you want, this bread starter will be a great accompaniment.
But let’s go back to the oyster bar for a moment. There are always six fresh oysters to choose from, and your server will be able to tell you exactly where your oysters were harvested. I had
the good fortune to try oysters from Murder Point, Alabama, the best oyster I have ever tasted, hands down! We
44 SOUTH MISSISSIPPI Living • March 2017
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ABOVE: MOTHER SHUCKER oysters. RIGHT: BOUDIN STUFFED shrimp.
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