Page 89 - South Mississippi Living - April, 2019
P. 89

REDFISH served over chimichurri, black-eyed peas, pickled slaw and Mississippi’s own Grit Girl hushpuppies.
hummus and pita chips at Charred. The house-made hummus is very creamy and delicious and not too garlicky; what sets it apart are the feta cheese and fried chickpeas that garnish the dip.
Joachim also sent a bowl
of gumbo to the table. Yes, I know, your mamaw makes the best gumbo and it’s a secret recipe. Forget all of that. Joachim’s gumbo is loaded with roasted chicken and Andouille, shrimp, fresh blue crabs and is topped with a fried oyster. If that’s your family’s recipe, give me a call the next time y’all make a pot and I’ll stop by. To speak in superlatives, it was the best gumbo I’ve ever had.
On the night we were there, Joachim was running a fried fish special for Lent. I love a
fried fish dinner on Fridays in Lent. Joachim’s take on the Lenten special was strips of fried redfish on a bed of black-eyed peas and pickled slaw over a chimichurri sauce with a side of Grit
Girl hushpuppies. Joachim elevated the Southern classic to high art. Yep, it was that good.
It’s also worth mentioning how great the tuna tartar or “tuna nachos” were. Think about everything you love about a great spicy tuna roll, deconstruct it and serve it on fried wontons. It was
an excellent “outside the box” small plate. My only complaint is that I wish Nicaud would open up another Joachim restaurant a little closer to The Pass where I live.
HUMMUS with fried chickpeas and topped with feta cheese.
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
April 2019 • SOUTH MISSISSIPPI Living 89
FRIED crab claws


































































































   87   88   89   90   91