Page 46 - South Mississippi Living - April, 2020

DINING THE PROJECT LOUNGE
Martha O’Keefe with son, Steve Peterson.
ADDRESS:
The Project Lounge 208 Iberville Dr., Biloxi
PHONE:
228.435.3030
HOURS:
Daily
11 a.m. - 4 a.m.
Find us on Facebook
Tuna Steak Salad
story and photos by Canonblue Lalley
46 | April 2020
www.smliving.net | SOUTH MISSISSIPPI Living
They say when you want to know where to go in a small town, follow the locals. The Project is no exception. Unlike other joints around them, they take pride in keeping it simple.
First built as a shift work bar in 1976, The Project is a place where you can go for strong drinks and delicious, inexpensive food. Open until 4 a.m. every day, it isn’t uncommon to see local service industry and shift workers lining the barstools, finishing up their evening with a life-saving Project Burger.
Unable to tell if the time outside
is noon or 2 a.m., stepping into The Project is like stepping into a pocket vortex of time. It’s pitch dark always, lighted only by the small candles and the neon glow of the jukebox, and
that is the way locals like it. It is, by all accounts, a locals joint.
We had the chance to sit down and really dig into the menu offerings. We started off with the famous
Project Burger, a quarter pound patty grilled to perfection and loaded with crispy lettuce, tomato, onion, melted American cheese and bacon. There are no fryers in the building, but you’re welcome to choose chips or house made potato salad for your side. Biting into this burger will make you melt into your seat. The meat is tender, made flavorful by The Project’s exclusive marinade recipe. The salt of the simple chips adds an extra crunch to each bite, and for $6 you can fill yourself up with the best burger on the Coast.
Next up was the steak sandwich, a slab of marbled ribeye grilled with the same marinade and fully loaded on toasted French bread. Of the dishes
we tried, this was my favorite. The tenderness of the steak has it falling apart and before you’re ready it’s gone, leaving a feeling of full contentment.
We sat and talked with Co-Owner Steven Peterson over our final offering, the Tuna Steak Salad, and he was